Local foodie Jennifer Schell will be giving Capital News readers an insiders view of the movers and shakers in the local food scene. Today she’s profiling Joran Marr of Unearthed Farms.
By Jennifer Schell
My dream is that all food shoppers are just a little haunted by a voices in their heads that whisper “buy local” as they fill their cloth shopping bags. For locavorian advocates like myself, it’s a natural choice, buy I am reminded that there are still many people that need a reminder of why to choose local whenever possible. And to help make it easier to source local, we need guidance on how to easily access local food from our farmers.
Meet farmer Jordan Marr of Unearthed Farms- Fine Veggies & Herbs.
Jordan grows a gorgeous range of organic vegetables and herbs from his Mayer Road farm in Kelowna. He is a treasured supplier to some of our top restaurants that feature local ingredients and also offers an online “farmers market” for residents in Kelowna, Westbank and Peachland to sign up for weekly orders of his seasonal produce as well as offering some other locally sourced items like fruit, eggs and bread. Customers are also given easy pickup locations to access their weekly box. Jordan’s online market operates from May through October and you can sign up here: unearthedfarm.com/purchase.
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The good news is that spring is around the corner and Jordan says “the first in-soil greens will be planted late February in a high tunnel.” He has plans too: “My goal for next winter is to expand my winter availability by planting other roots (parsnips, rutabagas, celeriac) and investing in some machinery that will allow me to efficiently produce dry beans and—crossed fingers—some milling corn. I’m also expanding my specialty pepper production and hope to have an array of dried pepper products.”
Jordan’s produce can also be found in season at shops like One Big Table in Kelowna or Paynter’s Market in Westbank.
And during this winter season, don’t miss the opportunity to enjoy the beautiful, healthful root vegetables, kale and squash available! BC Tree Fruits also has local fruit (make sure to always check stickers for the BC label if shopping in supermarkets!)
One of Jordan’s favorite ways to cook in the winter season is to create delicious trays of mixed roasted veggies. Carrots, beets, and squash go well together he says, and offers a few guidelines to keep in mind but advised against worrying about consistency.
Heat oven: 400-425 F.
Line a cookie sheet with aluminium foil.
Light skim of olive oil over the foil, and a sprinkling of Diamond Kosher salt.
Slice the vegetables on the longitudinal axis, creating long slices of, ideally, 3/4 inch to 1 inch. Cram the baking sheet with one layer of sliced veggies. Drizzle and/or brush on a little more olive oil, sprinkle a little more salt, and pop in the hot oven for 55 to 75 minutes. Remember that beets take the longest, so you need to roast until you’re happy with those (fork tender).
*He doesn’t peel anything, except sometimes the squash. This is another bonus when using local organic vegetables.