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Archive for September, 2010

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, zucchini!

Zucchini is a small summer squash that belongs to the cucurbit (Cucurbita pepo) family of vegetables, along with squash, gourds, and pumpkins. You may have heard zucchini referred to as courgette (“coor-JET”).  Both words refer to the same vegetable.  The difference is all about size: when harvested during earlier stages of growth (about 4cm long), it is referred to as a courgette.  Once they reach about 15-20cm, we call ‘em zucchinis.

A medium-sized zucchini contains only approximately 25 calories and has a very high water content (95%), making it an ideal food for people on a diet. Zucchini also contain high levels of folate, potassium, and vitamins A and C.

When selecting zucchini, look for a dark green skin with a moist stem end and a slightly prickly yet shiny skin. Also, they should be firm, free of cuts and bruises, and heavy for their size. Ideally, green zucchini should be no more than six inches long and one to two inches in diameter.

Zucchinis can be stored in a plastic bag in the refrigerator for four to five days. Do not wash them until ready to be used.  Zucchini can also be frozen for ten to twelve months. Slice zucchini into rounds, blanch for two minutes, plunge into cold water, drain, and seal in airtight bags.

Here are a few recipes to get you started with the UBC Farm’s zucchini bounty!

Grilled Zucchini-and-Summer Squash Salad with Citrus Splash Dressing

Recipe courtesy of Cooking Light.

Ingredients

  • 2  tablespoons  grated orange rind
  • 3/4  cup  fresh orange juice (about 3 oranges)
  • 1/2  cup  fresh lime juice (about 3 limes)
  • 3  tablespoons  honey (we suggest that vegans could substitute with maple syrup)
  • 2  teaspoons  olive oil
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  crushed red pepper
  • 2  red onions
  • 4  zucchini, each halved lengthwise (about 1 1/4 pounds)
  • 4  yellow squash, each halved lengthwise (about 1 pound)
  • 3  tablespoons  thinly sliced fresh basil

Directions

  • Combine first 7 ingredients in a large zip-top plastic bag. Peel onions, leaving root intact; cut each onion into 4 wedges. Add onion, zucchini, and yellow squash to bag. Seal and marinate in refrigerator 1 hour, turning bag occasionally.
  • Prepare grill.
  • Drain vegetables in a colander over a bowl, reserving marinade. Place vegetables on a grill rack coated with cooking spray, and grill for 8 minutes or until tender; turn and baste occasionally with 3/4 cup of the marinade. Place the vegetables on a serving platter; sprinkle with the basil. Serve the vegetables with the remaining marinade.

Chocolate Zucchini Cake

Recipe courtesy of Cooking Light.

Cake:

  • tablespoon  all-purpose flour
  • 3/4  cup  granulated sugar
  • 1/2  cup  packed brown sugar
  • 1/2  cup  (4 ounces) block-style fat-free cream cheese, softened
  • 1/3  cup  vegetable oil
  • large eggs
  • large egg whites
  • teaspoon  vanilla extract
  • 1/2  cups  all-purpose flour
  • 1/2  cup  unsweetened cocoa
  • teaspoons  baking powder
  • 1/2  teaspoon  baking soda
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  ground cinnamon
  • 3/4  cup  fat-free buttermilk
  • 2  cups  shredded zucchini
  • 2/3  cup  semisweet chocolate chips
  • 1/4  cup  chopped walnuts

Glaze:

  • 3/4  cup  powdered sugar
  • 3  tablespoons  unsweetened cocoa
  • 8  teaspoons  fat-free milk
  • 2  tablespoons  semisweet chocolate chips
  • 1 teaspoon instant coffee granules
  • 1/2  teaspoon  vanilla extract

Directions:

  • Preheat oven to 350°F.
  • To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust pan with 1 tablespoon flour.
  • Place sugars, cream cheese, and vegetable oil in a large bowl, and beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Beat in 1 teaspoon vanilla extract.
  • Lightly spoon 2 1/2 cups flour into dry measuring cups, and level with a knife. Combine 2 1/2 cups flour and next 5 ingredients (2 1/2 cups flour through cinnamon) in a medium bowl, stirring well with a whisk.

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Photo by jessicareeder on Flickr Creative Commons.

Come hear Joel Salatin – American farmer, author, and proponent of sustainable agriculture – as he shares stories and insights based on his upcoming book The Sheer Ecstasy of Being a Lunatic Farmer on MONDAY, SEPTEMBER 27th at 7pm at UBC (Room 166, H.R. MacMillan Building, 2357 Main Mall, Vancouver, B.C.).

Joel Salatin was profiled in Michael Pollan’s New York Times bestseller, The Omnivore’s Dilemma, and featured in the documentaries Food, Inc. and Fresh.

Salatin and his family own and operate Polyface Farm in Virginia. He will be signing copies of his book after the lecture.

Public Event

Tickets are $45 and include a pre-release copy of The Sheer Ecstacy of Being a Lunatic Farmer. Proceeds from tickets sales will benefit the UBC Farm. Seating is limited. Please call 604-688-6755 for tickets.

Time: Monday, September 27 7:00 PM
Location: MacMillan Building – 2357 Main Mall Rm. 166

Seating is limited, call 604-688-6755 for tickets


UBC Student, Faculty & Staff Event

Admission is free with a UBC Student, Faculty or Staff ID card.

Signed copies of The Sheer Ecstacy of Being a Lunatic Farmer will be sold afterwards.

Time: Monday, September 27 2:00 PM – 3:30 PM

Location: MacMillan Building – 2357 Main Mall Rm. 166

Seating is limited; admission is first come, first serve.

For more event details, contact:

Natalie Yuen

UBC Farm Administrative Coordinator

E-mail: ubcfarm.admin@gmail.com

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Thanks to everyone who made it out to FarmAde last Friday.

Many thanks also to our wonderful volunteers and to the tireless Nancy Toogood for spearheading this event with such zeal for the eighth year in a row!  Without you, FarmAde would simply not have taken place. Our home brewing workshop host, Danny Seeton, also deserves a special shout out for having enthusiastically led a workshop for over 4 hours amidst a painful headache, which he only revealed to us the end of the day.

With about 1300 smiling attendees strolling through the UBC Farm gates, this year was our best attended FarmAde.  It was such a pleasure to see so many familiar faces and to welcome folks who had never been to the UBC Farm. This annual event is a very important part of promoting awareness about the UBC Farm, the opportunities that it offers for academic and community involvement, and also for supporting its land security.

Amidst all of the bustle on Friday, we realize that FarmAde did not take place without a few inevitable rough patches.  In particular, we apologize for challenges with the shuttle busing.  We greatly appreciate your understanding with such matters, and we welcome input about how we can make the event more enjoyable next year.  Also, we’d gladly appreciate any pictures from the day that you would be willing to share with us (friendsoftheubcfarm@gmail.com)!

Photos courtesy of Annie, Justin, Sang and Nicole.

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It’s raining corn! Hallelujah!

Humidity is rising – Barometer’s getting low
According to all sources, the farm’s the place to go
Cause Friday from 3-8
Better get them gumboots worn
For the first time in FarmAde history
It’s gonna start raining corn

It’s Raining corn! Hallelujah! – It’s Raining corn! Blow the horn! I’m gonna go out to run and let myself get
Absolutely soaking wet!

(Thank you Weather Girls and Geri Halliwell)

Wellies

Photo by Bennyboy218 on Flickr CC

Two important updates about FarmAde this Friday:

  1. This year, all of the sweet corn at FarmAde will be from ears grown right on site at the UBC Farm! In previous years, our maize yields have never been large enough to sell at FarmAde, but we have quite a healthy 2010 harvest. Yum!
  2. The weather forecast is calling for precipitation on Friday. However, the word on the street is that you’re not a true Vancouverite until you’ve danced to local music in the rain. We certainly wouldn’t want to deprive you of this foundational rite of passage, and thus, we’re fired for a gloriously Vancouverish, rainy FarmAde!  We might even have prizes for the best photos of people kicking up their heels up at FarmAde in the rain.

Please dress appropriately, especially if you’re bringing younger Farm Friends.   See you on Friday!

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We’re really juiced up about our annual FarmAde event at the UBC Farm (6182 South Campus Rd).  Come on out to this family friendly, free admission, rain-or-shine event this Friday, Sept 17 from 3-8pm!

Transportation: Although we strongly encourage walking and cycling, a free shuttle bus will pick up and drop off attendees along a campus route from 3-8:30pm:

Excellent reasons to join the fun this year include:

  • Live local music (The Agora String Band, The Ruffled Feathers and The Outliers)
  • BBQ (vegan, veggie and beef burgers)
  • UBC Farm corn and other fresh, organic veggies
  • Beer garden featuring local handcrafted beer from Storm Brewing and BC apple cider
  • Beer-making workshop and info table about local brewing
  • Bike tune-ups by donation from the UBC Bike Co-Op
  • Farm Tours
  • Info Fair with fine groups from UBC and greater Vancouver engaged in building healthy, sustainable communities
  • Info about UBC Farm’s season-long organic farming practicum program, Sowing Seeds
  • Supervised children’s area with face painting and potato sack racing

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SPEC social Sept 18- “What We’re All About”

After visiting our Farm Market next Saturday between 9-1pm, we suggest that you stop by the Open House that will be held by the Society Promoting Environmental Conservation (SPEC)!  We’re also very pleased that SPEC will be joining other inspiring community organizations in our Info Fair at FarmAde on Friday, Sept 17 from 3-8pm.

“SPEC social -What We’re All About” is a one day, free open house event featuring eco skill-shops, food, live music, t-shirt screen printing (bring your own blank t-shirt!), a SPECtacular challenge and environmental art.

SPEC Event Schedule

10am – HOW TO Eat Local in the Winter

11am – HOW TO produce Zero Waste

NOON – Lunch, Organic Beer Tasting, Local Food Sampling and Live Music by local bands

1pm – HOW TO do Simple Bike Repairs

2pm – HOW TO Save Energy in Your Home

Workshop Hosts & workshop information

How to eat local in the winter – (SPEC), Emi Do Featuring: sprouting, food preserving and windowsill gardening.

Zero Waste -(Plastic Manners), Taina Uitto & (Zero Waste Strathcona Project), Deanna Rogers

Bike Repairs by UBC Bike Coop

How to save energy – (SPEC), Rob Baxter

For more info about SPEC and its Open House, please visit http://www.spec.roundtablelive.org/events?eventId=199908&EventViewMode=EventDetails

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This Saturday September 11th, visit the Old Barn Community Centre on the UBC Point Grey campus for their 4th Annual Barn Raising! This free event runs from 1pm-5pm and will feature the return of the Artisans Market, the Stanley Park Carriage Rides, the Mountain Men and face painters.

The UBC Farm will be at the event selling farm-fresh, local produce from your neighbourhood farm. Stop by our table to find out more about the UBC Farm and how you can get involved!

New activities to this year’s Barn Raising line up include:

  • Paws Squad Agility Dog Show,
  • A BMX Stunt Show
  • Blackthorn Band
  • Country Fair games and
  • Dunk tank!

Be sure to come over to The Old Barn and take part in the celebration and excitement! The Old Barn Community Centre is located at 6308 Thunderbird Boulevard (Map & Directions).

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