Garden Hideaways

Children love to play and hide in “secret” places and a sense of thrill accompanies creating a fort from scratch. This summer, why not create a special place for your child or grandchild in your garden? Go beyond the traditional roads and pathways to create a miniature town or “main street” for the little ones



2011 Outlook Not Strong For Dry Bean Crops

It will be a tough year to draw edible bean acres into production, Jim Barclay director of foods from Hensall District Co-op, told farmers attending the Special Crops Symposium. He estimates a 30 per cent reduction in acreage for black, white, and pinto bean crops. “In 2011 we will see a reduction in dry bean

Spoiled Beans Highlight Brazil’s Inflation Challenge

One bad harvest of beans in Brazil is causing massive headaches for new President Dilma Rousseff and showing just how difficult it is for policy-makers worldwide to combat a recent jump in food inflation. The retail price of beans – a staple that many Brazilians consume in virtually every meal – went up more than



Try Something New Next Year

Growing new and different vegetables in the garden is not only a challenging hobby, but also helps to add interest and appreciation for meals. This year I had selected several to try. Caraflex Cabbage from Veseys Seeds caught my eye with its atypical shape ending in a high point, similar to the popular shape of


Special Crops – for Aug. 26, 2010

Report for August 23, 2010 – Bin run delivered plant Saskatchewan SPOT MARKET Large Green 15/64 Laird No. 1 Eston No. 2 27.30 -28.75 27.25 -28.75 20.50 -22.75 FIELD PEAS(Cdn. $ per bushel) Green No. 1 Medium Yellow No. 1 FEED PEAS(Cdn. $ per bushel) Feed Pea (Rail) Yellow No. 1 Brown No. 1 Oriental



New Pulse Products Created In Mission ImPULSEible – for Aug. 19, 2010

A new twist on the classic perogy, a yogurt beverage and pastry tart were the innovative new food products created in this year’s Mission ImPULSEible: Food Development Competition, which took place at the Canadian Special Crops Association (CSCA) convention in Saskatoon in July. Three student teams accepted the challenge of creating food products using pulse-based