Archive for the ‘Vancouver Food’ Category

Imagine yourself in a farm field savouring seasonal vegetables, paired wines and other local gourmet, artisan delicacies…

Outstanding in the Field - photo courtesy of Jeremy Fenske

Photo courtesy of Jeremy Fenske

Outstanding in the Field aims to re-connect diners to the land and the origins of their food, and to honor the local farmers and food artisans who cultivate it. This year, Ted Anderson of Campognolo Restaurant will be sharing his culinary talents the guest chef for OITF at the UBC Farm. The dinner will take place on Sunday, July 15th at 4pm, and proceeds directly benefit the UBC Farm. Not to be missed!

For more details or to purchase tickets, please click here.


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Interested in supporting local, agroecological food production in exchange for free veggies and/or goat milk or cheese?

As the harvest season is picking up, Southlands Heritage Farm in Vancouver really needs some volunteer help with its market garden! Specifically, they are looking for volunteers to assist with weeding, tying up and pruning tomatoes, and harvesting each Sunday morning for their farm market. For more info, please email Jen Maynard at southlandsfarm@gmail.com.

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Beginner baking workshop at the UBC Farm with Florin Moldovan

Beginner baking workshop at the UBC Farm with Florin Moldovan

*Please note: This workshop has sold out, and the waitlist is full. We hope to be able to offer additional workshops with Florin this season! To stay posted on upcoming Growing Season workshops, please sign up for the UBC Farm Market email list.*

Artisan baker Florin Moldovan is hosting another beginner baking workshop as part of the UBC Farm Growing Season Series next Wednesday, March 21st from 6-9pm. His last workshop in January sold out quite quickly, so interested folks are encouraged to register soon!

Flour up your hands and get ready to rise into the world of bread. Florin Moldovan will describe the science behind the perfect loaf, the grains that form it and some of the cultural lore of baking bread. This beginner workshop will provide participants with the techniques needed to make excellent loaves at home using readily available ingredients.

“I believe only good people make bread, so when I see someone making bread I Just know. And when bad people make bread, it probably won’t turn out.” – Florin Moldovan, as quoted in the Vancouver Observer’s article on the January ’12 UBC Farm bread baking workshop

  • Date: Wednesday, March 21st, 6pm-9pm
  • Location:  UBC Farm Centre
  • Cost: $30 ($1.74+ registration fee). Materials included.

For more information and to register: http://knead-to-know.eventbrite.ca/

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Farmers on 57th is accepting applications for its 2012 Urban Farming Apprenticeship! This full season learning experience will immerse apprentices into the world of ecological farming. It is a practical, hands-on experience in which apprentices exchange their labour and commitment for instruction, supervision and mutual commitment.

The position is part-time (16 hrs/week) from February-October, and Fo57th is seeking 3-4 apprentices in total. Besides a wealth of education, apprentices will receive a weekly box of seasonal veggies.

Application deadline: February 1st, 2012

Please submit your application to Tess and Karen at farmerson57th@gmail.com with answers to the following questions:

  • What’s your motivation for wanting to apprentice with Farmers on 57th?
  • How does this apprenticeship fit into your future plans?
  • What is your gardening and/or food growing background?
  • Are you able to commit for the entire growing season? Do you foresee any obstacles to fulfilling this commitment?
  • What other relevant skills do you have?


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Farm-fresh corn

***Update: Please click here to see the route map for our three free FarmAde Shuttle buses, which will run from 3pm onward!****

We’re pleased to welcome you to the 9th annual FarmAde this Friday, Sept 16 from 3-8pm!  Our free-admission, all-ages event serves as a celebration of food, music and community at Vancouver’s very unique urban farm.  Where else in the city would you find audience-participation square dancing, children’s potato sack racing, belly dancing and farm-fresh food at one event?
This year, we’re excited to feature:

  • Vegan, vegetarian and local, free-range beef burgers
  • Smoothies & juice from The Juice Caboose (organic, vegan, gluten free and soy free)
  • Farm-fresh corn and organic UBC Farm veggies
  • Organic, fair trade baked goods from Sprouts (vegan options)
  • A beverage garden featuring handcrafted brew from East Van’s Storm Brewing

Many thanks to the generous support of the Alma Mater Society, Student Care, University Neighbourhoods Association, and UBC Transportation Planning. Looking forward to seeing you this Friday!

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Pickling Cukes!

The Farm is a-buzz with visions of pickles, and the time is now for making them.  Pickling cukes are crawling out of their beds and into the rows, lending their spiny green skins to harvesting hands, revealing cool cucumbery flesh…  but more so they are ready for pickling!

Did you know? Pickles are loaded with Vitamin K, Vitamin C, Potassium, and are a good source of dietary fiber (the skins!).  The combination of hydrating flesh with fibery skins containing silica, K , Magnesium and other minerals make for an awesome, and nutritious snack.

Mmm, Mmm.  Pickles, gherkins, baby dills.  In a sandwich, on a stick, or by the jar full!  These days a majority of pickles are store bought and available in countless vinegar-based varieties.  You may have tried your hand at preserving your own or had a generous friend pass on a home-canned jar.  Ever had a sour or brined pickle?  I remember a kosher deli in the neighbourhood I grew up in, I’d order a bowl of soup, and most of all enjoy the never ending bowl of  brined pickles and beets on the counter – YUM!  Fermented pickles are easy to make and offer the additional benefits of fermented foods – contributing to a healthy digestive system for starters.

This week the farm has two opportunities for you to engage with Pickling Cukes!  Come on over to the Saturday market for pickling cukes, fresh garlic and herbs, in addition to the many other farm fresh offerings.  Extra special this week is a free Fermentation Demonstration at the Saturday market!  Explore further with the popular Food Preservation by Fermentation workshop on the evening of August 17th.  Join Chef Andrea Potter as she guides participants to create cucumber pickles, sauerkraut, and demonstrate kimchi making (check out the previous blog post about  Growing Seasons workshops or http://fermentaugust2011.eventbrite.com/ to register).

To avoid finding yourself in a pickle, come learn how to make your own – see you at the farm!

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Photo courtesy of Meighan on Flickr.

Another ROUND of Cheese. We hope you’re ready for some more cheese filled fun, as David’s back in the city with 3 beginner classes and one advanced workshop to choose from!


In the Beginner Cheese class you’ll learn how to make fromagefrais, paneer, blue cheese, cheese curds, yogourt andkefir. David will lead participants through the various stages of the cheesemaking process from culturing to l’affinage (ageing). The workshop will emphasize a sort of ‘natural cheesemaking’, with a focus on simple, hands-on techniques that can be easily reproduced at home. David will also discuss the history, science and practice of cheesemaking, the politics of raw milk, rennet free cheeses and dairy ferments. Oh, and there will be lots of cheese to eat too!.For more information and to register click on the date(s) below:

Want to learn more about cheese? Why not take the advanced cheese course? In the advanced course you will: Knead mozzarella, brine feta cheese, and make Swiss style hard cheeses. Be enlightened about goat’s milk, goat’s milk cheeses, and the making of the most delicious chevre. Your very own cheese handbook will be provided. For more information and to register click on the date below:

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