UBC Farm Market Summer Harvest Festival – Saturday, August 21st

Lots of fresh veggies for sale at the festival!

Please join us on Saturday August 21st for our Summer Harvest Festival at the UBC Farm from 9:00am-1:00pm. The summer harvest is in full swing, so what better time to come and celebrate with us here at the farm! In addition to our Saturday Farm Market, featuring UBC Farm produce and a variety of other vendors, we have a number of activities lined up for the day including:

• U-Pick Blackberries – $2/pint, empty pints and donation jar located in market area from 9:00am-1:00pm
• Free bike tune-ups by the AMS Bike Co-op from 9:00am – 1:00pm
• Free 30 minute Farm Tours @ 9:30am, 11:00am, 12:00pm
• Face painting, coloring, carrot fortune telling from 10:00am – 1:00pm
• Yoga under the poplars with Kristi @ 10:00am – 11:00am
• Performance by the Mozart School of Music @ 11:00am-11:30am
• Food Preservation Demo – Pickling and Fermenting with local chef Andrea Potter @ 11:30-12:00pm
• Information regarding the UBC Farm Organic Farming Practicum

Feel free to print out our Summer Harvest Festival poster (PDF) to help us get the word out about the festival, and click here for a google map indicating blackberry picking locations at the farm. See you at the festival!

Veggie-of-the-Week: Edible flowers

For fresh ideas on how to use that beautiful UBC Farm produce you picked up from our Market, check out the Veggie-of-the-Week blog post series!  Crafted by a team of UBC students in the Faculty of Land and Food Systems as part of their Community-Based Research project with Friends of the Farm, these posts contain neat info on folklore, nutrition and recipes corresponding to some of the produce items currently available at the UBC Farm. This week, edible flowers!

Gourmet chefs will tell you that taste begins with the eyes, so what better way to visually spice up your food than with flowers that you can eat? Many varieties are edible and each offer their own distinct flavour and appeal.

Photo courtesy of OliBac on Flickr CC.

Edible flowers can be incorporated into green salads or used as a garnish for virtually any dish, savoury or sweet. They are especially attractive on pilafs, pasta salads, tarts, cupcakes, mousse, and other desserts. Petals or whole blossoms can be frozen into ice cubes and used in drinks and punch bowls.

Select fresh-picked blossoms with no signs of decay. Store in the fridge in a glass of water or an airtight container. It is best to use them within a day or two. Perk up wilted flowers by placing them in ice water for 30 to 60 seconds, and then let dry on a towel.

It is important to choose flowers that are grown organically, or expressly for the purpose of consumption, because most of the varieties sold by florists have been sprayed with pesticides and should not be eaten. Extensive pesticide use within the floral industry in general can also be quite harmful to the health of the people who grow the flowers.

Fear not, because the UBC Farm grows its flowers using Certified Organic Associations of BC standards or better!  UBC Farm Markets offer a confetti-like mixture of bagged edible flower petals, and the varieties included in the mix are described below.

Photo by echoforsberg on Flickr CC.

Bachelor’s Buttons

Also known as cornflowers, these bright blue blossoms have a spicy-sweet, almost clove-like taste. Use whole flowers or individual petals on salads and desserts.

Nasturtium

Photo by amandabhslater on Flickr CC.

Buds are often pickled and used like capers. The blossoms come in all hues of yellow, orange, pink and red, and have a sweet, strong, peppery flavour. The leaves can also be used in salads or as an alternative or accompaniment to basil in pesto.

Calendula

Photo by audreyjm529 on Flickr CC.

Also known as pot marigolds, these sunny flowers have a tangy flavour and lots of narrow petals that look stunning sprinkled on soup, salads, or ice cream. They look especially gorgeous combined with blue bachelor’s buttons petals.  Interestingly, calendula has also demonstrated anti-tumour effects in some in vitro studies.

The UBC Farm occasionally grows edible shungiku and borage as well.

Shungiku is a white and yellow variety of chrysanthemum. Use only the petals and not the base of the flower. Its leaves are edible when young but can turn bitter once the flowers have opened.

Borage flowers, or starflowers, are blue and have a sweet taste that some compare to cucumbers. Use to garnish dill dips or cucumbers soups. Borage flowers can also be candied by brushing them lightly with beaten egg white, or flax seed egg white for a vegan version, sprinkling with powdered sugar, and allowing them to dry.

Happy flower eating!

Veggie-of-the-Week: Balmy basil

For fresh ideas on how to use that beautiful UBC Farm produce you picked up from our Market, check out the Veggie-of-the-Week blog post series!  Crafted by a team of UBC students in the Faculty of Land and Food Systems as part of their Community-Based Research project with Friends of the Farm, these posts contain neat info on folklore, nutrition and recipes corresponding to some of the produce items currently available at the UBC Farm. This week, basil!

Basil is a well-loved seasoning in many different cultural cuisines. From Italian pasta to Taiwanese-style fried chicken, basil plays an important role. Its potent, slightly spicy fragrance lends a sophisticated taste to many dishes.  In Italy and Romania, basil is regarded as a symbol of love.

Basil comes from the same plant family as peppermint. It has round but pointed leaves that are usually green in color, although there are also red- and purple-leaved types among the 60 varieties out there, each with somewhat different appearances and tastes.  Stemming from the historical conviction of Greeks and Romans that pungent basil could only be grown if a gardener cursed and ranted while sowing the seeds, the French expression “semer le basilic” (sowing basil) means to rave.

How to select and store

Choose fresh basil over the dried form of the herb when possible since it is superior in both flavor and quality. The leaves of fresh basil should be deep green in color and without any dark or yellow spots. When purchasing dried basil, try to select organically grown basil since this will give you more assurance that it has not been irradiated. Irradiating basil can lead to a significant decrease in its vitamin C and carotenoid content. Fresh basil should be stored in the refrigerator wrapped in a slightly damp paper towel. It may also be frozen in an airtight container. Dried basil should be kept in an airtight container, where it will remain fresh for about six months.

Tips for cooking with basil

For best results, add basil near the end of the cooking to ensure that its flavor is not lost through too much heat.

Nutritional facts

Basil is an excellent source of vitamin K. Basil is also rich in iron, calcium and vitamin A. In addition, basil provides abundant dietary fiber, manganese, magnesium, vitamin C and potassium. As a result, basil plays a vital role in the healthy functioning of blood, bones and eyes. It also promotes cardiovascular health and is a good source of antioxidants.

Some simple, delicious recipes using basil:

Simple Garlic and Basil Pesto

Recipe courtesy of All Recipes

• 3 cups chopped fresh basil
• 1 cup extra virgin olive oil
• 1/2 cup pine nuts
• 1/8 cup Brazil nuts
• 2/3 cup grated Parmesan cheese
• 2 tablespoons minced garlic
• 1/2 teaspoon chili powder

Directions:

• Place the basil in a blender.  Pour in about 1 tablespoon of the oil, and blend basil into a paste.
• Gradually add pine nuts, Brazil nuts, Parmesan cheese, garlic, chili powder, and remaining oil. Continue to blend until smooth.
• Serve on pasta, gnocchi, pizza, or appetizers.

Double Tomato Bruschetta

Recipe courtesy of All Recipes

• 6 Roma (plum) tomatoes, chopped
• 1/2 cup sun-dried tomatoes, packed in oil
• 3 cloves minced garlic
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1/4 cup fresh basil, stems removed
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 French baguette

• 2 cups shredded mozzarella cheese (optional)

Directions:

• Preheat the oven on broiler setting.
• In a large bowl, combine the Roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
• Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
• Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese, is using.
• Broil for 5 minutes, or until the cheese is melted.

The Future of the Farm and the “Future Housing Reserve” – what’s next?

Please show your support for the UBC Farm by attending one of the Campus & Community Planning Open House workshops next THURSDAY, JULY 15. Attendance requires an RSVP to Stefani Lu: stefani.lu@ubc.ca

On the surface, much progress appears to have been made in “saving” the UBC Farm.  UBC President Stephen Toope has repeatedly expressed his recognition of the vital role that the Farm plays in making UBC a leader in sustainability, and the South Campus Academic Plan, “Cultivating Place,” has received strong endorsement from UBC’s Executive. Such breakthroughs are due in no small part to an outpouring of public support for the Farm over the past 18 months, which included over 2000 students, staff and community members celebrating this 24-hectare farm-forest agroecosystem in April 2009′s Great Farm Trek.

Nonetheless, it’s worth sizing up these advances against the 5 Criteria that Friends of the Farm published two years ago to specify what it means to “save” the UBC Farm. First and foremost, protecting the UBC Farm entails formalizing the Farm’s land designation from “Future Housing Reserve” to”UBC Farm/Centre for Sustainable Food Systems.”  Today, the UBC Farm is still labeled “Future Housing Reserve.”

Within the public consultations that UBC Campus & Community Planning is hosting to update UBC’s Land Use Plan, we finally have a chance to officially remove the Farm’s problematic land designation. The “Cultivating Place” plan explicitly recommends changing the land use label to “UBC Farm.”  However, the Land Use Plan Open House Workshop announcement states that the Farm will be designated “Green Academic.”

Campus & Community Planning has not defined what “Green Academic” actually means. Why not simply change the designation to “UBC Farm” instead of creating a confusing label that appears nowhere in Cultivating Place?  Will UBC Farm stakeholders be granted decision-making authority over detailed land use activities that take place at the Farm? What types of development and land use would be allowable under “Green Academic?”

Cultivating Place outlines a progressive vision for South Campus in teaching, learning and research on pressing issues of food system sustainability, and we need to know how the principles of this academic plan will be followed under UBC’s new Land Use Plan. This is a critical time to voice your support for the Farm: Please sign up for one of the two Open House workshops on THURSDAY, JULY  15  (4:30-6pm, or 6:30-8pm) by RSVPing to Stefani Lu: stefani.lu@ubc.ca Thank you in advance for coming!

Permaculture Design Certification Course at UBC Farm

Please join us for a dynamic, internationally recognized certificate course on the principles and practice of Permaculture Design.  We will guide you to finding practical applications of sustainable design in urban and rural contexts through dynamic media presentations, guest lecturers from UBC and the greater community, and applied hands-on sessions. Presented by the Conscious Design Collective with Support from the Centre for Sustainable Food Systems at UBC Farm. For details, see the course overview (PDF) and the course registration page.

Pollinators, a pod of peas and people on parade!

Thanks to everyone who cheered for Friends of the UBC Farm at the Point Grey Fiesta Parade last Saturday!  It was a beautiful day for dressing up in our finest costumes, several of which were kindly loaned by the UBC Sustainability Office.  Our troupe included a pod of peas, bunch of grapes, honey bee, cob of corn and some friendly farmers.  Hats off to the Point Grey Fiesta Committee for organizing such a great community event.  Photo contributions courtesy of Agnieszka and Julia.

Family Day at the Farm! This Saturday, June 19th.

the ladies basking in the attention of many visitors

Please join us this Saturday, June 19th during our Saturday Farm Market for our Family Day at the Farm Festival! In addition to our regular offerings of local, organic produce and a variety of other vendors, the UBC Farm will be hosting several fun family activities for the young and old alike. Activities will include farm biodiversity tours, farm friendly children’s storytelling, face painting and other kids activities. The market opens at 9:00am, with festival activities starting at 10:00am, and the schedule is as follows:

Farm Biodiversity Tours – Come learn about life on the farm. Cows, chickens, bees and soil organisms are important members of the farm family. Attend one of these tours to learn a little bit about animal life at the farm. Tours start at 10:00am, 10:30am, 11:00am – Please meet on the hill above the market area near the picnic tables. 

Children’s Book Readings – Veronica from Barefoot Books will  be doing several readings throughout the day. Barefoot Books offers many children’s books inspired by stories about people and the natural world around them. Book reading times will be at 10:30am, 11:30am and 12:00pm.

Who’s in the garden? Ages 1 to 4 years old – at every session
What’s This? A Seed’s Story Ages 3 to 7 years old – at 10:30am
The Gigantic Turnip Ages 3 to 7 years old – at 11:30am
The Three Billy Goats Gruff Ages 3 to 7 years old – at 12:30pm

Volunteers needed THIS SATURDAY, June 19th!

Photos by Jocelyn and Andrew

We still need people to join us this weekend at the Point Grey Fiesta Parade !

Date/Time: Saturday, June 19th, approx. 10am-11:30 (arrive at 9:15am for parade assembly)

Location: Meet for parade at 10th and Blanca St.

Details: We’re looking for adventurous UBC Farm supporters to join us as we march and cycle through the streets of the local Point Grey community!

On Saturday, June 19th, Friends of the UBC Farm will be marching and trailing a UBC Farm banner by cargo bike in Fiesta Parade, the Point Grey neighborhood’s annual start-of-summer celebration.  Fans of the Farm can join in, preferably by bike, but we welcome people on foot/scooter/wheelchair/roller blades/stroller etc. as well.  We’ll be sporting some excellent veggie and farmer costumes, and we’ve got extras to share!

We’re happy to have volunteers of all ages, and kids are especially welcome. In addition to the parade component, we also need volunteers to help staff our community outreach booth in Trimble Park following the parade.

For more info about the festival, visit www.pointgreyfiesta.org.

Please email Anelyse at friendsoftheubcfarm@gmail.com if you’d like to join in on the fun. Looking forward to marching with you!

First UBC Farm market of the season – June 12th!

Please join us this Saturday, June 12th for our first Saturday Farm Market

What: The UBC Farm Market – selling local, organically-grown produce from the idyllic setting of a comlete working farm right in the city. Featuring a wide variety of vegetables, fruits, berries, herbs, and flowers plus eggs from our free-range hens.
When: 9:00am – 1:00pm, every Saturday through October, rain or shine
Where: at the UBC Farm, 6182 South Campus Road (see our contact page for directions)

Welcome back dedicated market goers! We hope you are as excited as we are for the 2010 market season to start. It’s shaping up to be another exciting, fun-filled year at the farm, and we hope you’ll join us this weekend and many more.

The name of the game this week is greens greens greens! We are very excited to offer an amazing assortment of green leafy veggies at market this week, including arugula, mizuna, ruby streaks, kale, chard, and spinach. Also – excellent supplies of our ever-popular salad mix – get it in the early season before the heat causes it to become scarce. Read on below for a full list of what to expect on the stands tomorrow. Our fresh herbs are also growing like mad, so it’s time to get creative in the kitchen! New this season – mixed herb bunches! At market this week we will have an ‘Italian Herb’ medley including oregano rosemary and thyme, as well as a ‘Hearty Herb’ medley including oregano, sage, thyme and savory.

Unfortunately our young hens are not quite laying yet, so there will be no eggs at market this week. However, we anticipate having them soon – stay tuned! This season, we are also excited to announce that we’ll be be hosting weekly pubic tours at the markets; see below for details. In addition to the general tour this week, our resident bee expert Alan Garr will be doing a bee hive opening at 11:30am. We also have about 10 other vendors joining us for our opening market offering a variety of products – see the link below to an interactive map listing who will be here. Please read on below for details – see you at the Farm!

Market details:

• Payment information: Cash is the preferred (and quickest!) method of payment at the market. We are unable to process Interac or credit card transactions. We’ll accept cheque payment for purchases over $30. Many vendors only accept cash, so make sure you are prepared for the day!

• Parking: Please park outside the farm gate in the lot or along South Campus Road. Three spots in our parking lot are reserved for persons of limited mobility. As parking space is limited, it’s even better if you can carpool, bus, bike or walk to the farm! See our website for directions. Please drive carefully along South Campus Road and watch for pedestrians, children and cyclists! Bike racks are available inside of the farm gates.

• Plastic bag charge: In order to reduce our consumption of plastic and lessen the ecological footprint of our market, we charge customers 10 cents per plastic produce bag used. (This charge is for the tear-off roll bags and not for pre-bagged items). We encourage you to bring your plastic produce bags back and reuse them and let our cashiers know this. Thanks for your support in this effort!

• Bring your own shopping bags! In addition to reusing your produce bags, please make sure to bring your own shopping bags to pack your purchases in and take them home. We will gladly accept donations of clean, used grocery bags to have on hand.

• Eggs: No Eggs this week! When the hens start to lay (in the next couple of weeks), egg quantities will be limited (the hens can only produce so much!) and so we will continue our limit of one dozen eggs per family.

• Line-ups: We operate on a first-come, first serve basis, therefore line-ups may take 30 minutes or more when the market first opens at 9am. Please visit us after 10:00am for much faster service. Some specialty items such as eggs and berries may be sold out, but we maintain a great selection of veggies all through the morning We greatly appreciate your patience with this matter!

• Farm Tours: This season we will be offering UBC Farm tours to the public at 11:00am each Saturday. Please meet on the hill above the market by the picnic tables five minutes to 11:00. Tours will be approximately 30 minutes in length and are by donation. *Saturday Farm Tours tours are intended for individual market customers; organized groups interested in tours need to book tours ahead of time with farm staff by emailing farmteam@interchange.ubc.ca

UBC Farm produce available this week:

Arugula
Herbs – Chives, Rosemary, Thyme, Oregano, Sage, Lovage, Mint, Anise Hyssop, Tarragon, Savory, plus herb medley bunches
Flower Bouquets
Kale
Lettuce heads – Drunken Woman, Marvel of Four Seasons varieties
Radishes – Sora variety
Ruby Streaks
Salad mix
Spinach – Bunched
Spinach – Bagged
Swiss Chard

Also at the market :

This season we have attempted to expand our vendor base, so please help us support these local producers! We are using a great new online market support system which allows us to share with you an interactive market map to view who will be attending the market each week and what you can expect them to be selling! Please check back each week to see what other goodies you can set your eye on!

Also at the markets this season, a Vancouver based non-profit group with UBC connections – the Southeast Asian Archaeologists (SAA) – will be collecting donations to help rebuild a Cambodian university badly damaged in that country’s wars. Visit their stall from 10am-1pm each week to drop off items, and see their flier (PDF) for a full list of donations sought.

Pecha Kucha Night Vancouver: “Walk the Talk – Green Your City”

UBC Farm friends might be interested in this upcoming Greenest City public consultation event, which will include an address on local food in the Vancouver region.

As a kick off to the Greenest City 2020 public consultation, the City of Vancouver is partnering with UBC and the highly successful and dynamic Pecha Kucha series for an evening of thought-provoking, six-minute presentations guaranteed to stimulate thought, discussion and action:
Walk the Talk – Green Your City
Wednesday, June 23, 2010 at 7 pm
Doors open at 6 pm
Queen Elizabeth Theatre, Hamilton and Dunsmuir Streets
Tickets $10. Purchase online: pechakuchanightvancouver.eventbrite.com
For more details about Pecha Kucha nights, where local instigators are on stage delivering and inspiration and insight through 20 images, each shown for 20 seconds, visit pecha-kucha.org/night/vancouver.