UBC Farm CSA Autumn Box

In response to a flurry of demand for beautiful, organically grown veggies, the UBC Farm has decided to extend the application deadline for its Community-Supported Agriculture Box Program to this Friday, June 1st at 5pm!

This year, the UBC Farm is delighted to offer opportunities for urban CSA members to connect more closely with their food, the farm and each other through (optional) special hands-on CSA volunteer sessions.If you’re unfamiliar with how CSA programs work, check out this concise article from Lindsay Coulter (aka David Suzuki’s Queen of Green) on the topic.

Please click here for details on the UBC Farm’s 2012 CSA program.

“Cooking is the doorway to caring about where our food comes from, taking care of our families, and taking care of our health. It connects our hands to our senses and to everyone’s hearts.” – Meeru Dhalwala
Lix Lopez, one of the cooks at this year's Joy of Feeding, is also a leader of the Maya in Exile Garden Project at the UBC Farm. He will be sharing Chaan (corn tamalitos with beans) on June 10th.

Lix Lopez, one of the cooks at this year’s Joy of Feeding, is also a leader of the Maya in Exile Garden Project at the UBC Farm. He will be sharing Chaan (corn tamalitos with beans) on June 10th.

The UBC Farm is pleased be hosting the second annual Joy of Feeding on Sunday, June 10th! Celebrate and enjoy comfort foods created and cooked from the heart. Sixteen home cooks of different ethnic backgrounds offer you tastes of their family comfort foods at this international food fair and UBC Farm fundraiser. To learn about the chefs and the stories behind the dishes they will be sharing, please visit their bio page.


This family-friendly event features children’s activities and special music by Tarun ‘Tspoon’ Nayar (Delhi 2 Dublin), Rup Sidhu (Banyen Roots), Ndidi Cascade, and friends. The countries and ethnicities represented at this year’s event are: Sierra Leone, Ghana, Hakka Chinese, Chile, Mexico, Maya (Guatemala), Pakistan, Goa (India), Egypt, Syria, Tsimshian First Nations, Canada (Vancouver), Vietnam, Southern Italy, Sweden, and the United Kingdom.

  • Date & location: Sunday, June 10th, 2012, 1:00-4:00 pm at the UBC Farm
  • Tickets: Tickets are $50 and include a recipe book with each cook’s story and family recipe. Children 13 and under are free with their parent or guardian’s ticket purchase. Tickets are available at Lower Mainland Choices Markets or online at joyoffeeding.comSpecial Vancity member offer: This year, Joy of Feeding is pleased to offer a 2-for-1 ticket deal to Vancity members.
  • Want to know more? Visit joyoffeeding.com for full event details, visit the UBC Farm website for an interview with Meeru Dhalwala about the vision behind Joy of Feeding, and check out our photo blog post about last year’s event.
  • Connect: “Like” Joy of Feeding on Facebook and search for #joyoffeeding on Twitter.
Brie ng it on. Cheese maker and organic farmer David Asher Rotsztain draining whey.

Brie ng it on. Cheese maker and organic farmer David Asher Rotsztain draining whey.

Once again, the UBC Farm Growing Season Workshop Series is looking forward to hosting four cheese making workshops this month led by organic farmer and cheese maker David Asher Rotsztain! These popular workshops fill up quite quickly, so please register soon to avoid disappointment.

Intro to Cheese Making (Three sessions – May 15, 16 and 29)
Join cheesemaker David Asher Rotsztain as we explore the fascinating realm of cheese. 
David will demonstrate and explain the techniques for making three basic styles of cheese: paneer, yogourt cheese and camembert, an aged rennet cheese.

Location:  UBC Farm Centre, 6182 South Campus Rd, Vancouver BC
Cost: $40 ($1.99+ registration fee). Materials included.
Dates: Tuesday, May 15th, 6pm-9:45pm: 

Advanced Cheese Making
In this advanced workshop, we will explore many different aged and fresh cheeses. Two new classes of cheeses will be introduced: hard cheeses and goat-milk cheeses. We will examine some of the many pathways for ageing soft cheeses by demonstrating the techniques of making blue cheeses, washed rind cheeses and feta. In addition, we will be learning about whey cheeses and mozzarella. 

Location:  UBC Farm Centre, 6182 South Campus Rd, Vancouver BC
Cost: $40 ($1.99+ registration fee). Materials included.
Date: Wednesday, May 30th, 6pm-9:45pm   
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/

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?


Preserving the fall: a seasonal workshop in canning what’s local – Sunday, November 13th, 1pm-4pm.

Pickled Carrots 3

Photo courtesy of mgsimpson999 on Flickr Creative Commons.

In this three-hour session that emphasizes safe canning practices, participants will learn how to make jams and pickles using a boiling water bath canner. The principles of pressure canning, and other preservation techniques, will also be discussed.
The workshop will consist of a presentation followed by hands on canning session in which participants have the opportunity to make both a jam and make pickled carrots using local, seasonal ingredients. Registration includes all supplies and participants will take home a jar of preserves. Cost: $30 (plus $1.74 registration fee,) materials included.  For more information and to register visit the eventbrite registration page.

Knitting it together: an introduction to knitting – Wednesday, November 30th, 6pm-9pm.

In this introductory course on knitting, participants will learn the basics of knitting from the materials required, to reading a pattern. Spend the evening casting on and off, learning the art of knit and pearl. Cost: $25 (plus $1.61 registration fee), knitting supplies included!  Please note there are no refunds for cancellations. For more information and to register visit the eventbrite page. Please note that space is limited to 11 participants. Growing season workshops do sell out fast, so make sure to purchase your ticket early.


Photo courtesy of Dyanna on Flickr Creative Commons.

Nancy’s organic, homemade ketchup was all the rage at this year’s 9th Annual FarmAde.

This recipe should yield about 4 litres, which may be a lot for singles or couples. However, because it is time consuming, this quantity is probably worth the time and effort. Ideally, the tomatoes, onions and garlic should be organic, as they were for FarmAde.

  • 12# of fresh, ripe tomatoes
  • 3# of yellow onion
  • 1 head of peeled garlic
  • 2 cups of apple cider vinegar
  • ¼ cup each of honey, molasses and brown sugar (molasses has a pretty distinct taste, so it can easily be substituted for more honey or sugar)
  • 1 tablespoon each of dry mustard powder, all spice, black pepper and cayenne pepper (this gives it a bit of a kick and can be adjusted according to taste)
  • 1 teaspoon of ground cloves
  • 3 tablespoons of salt
  • 1.5 to 2 cups of tomato paste

Wash, core and chop  the tomatoes, peel and rough chop the onions and mince the garlic.

Put these 3 ingredients in a large, heavy bottom pot and sweat on low heat until the tomatoes break down.

Add the apple cider vinegar and simmer until the onions and garlic (and tomatoes) have softened completely (about ½ an hour).

Add the sweeteners and the seasonings and simmer for an hour, stirring occasionally, being you sure you don’t scorch the pan.

Remove from heat, transfer to another large container and let mixture cool.  Don’t bother washing the pot, you’ll need it again!

It is at this point that you can go to the trouble of straining out all the seeds and skin for a more sophisticated ketchup, but Nancy does not do this.  Personally, she prefers it  rustic, which is how it was prepared for FarmAde.

Taste for seasonings and sweetness and see how thick your mixture is, once cooled.

Transfer small batches of ketchup to a food processer and blend until smooth.

Tomatoes & onions have varying degrees of water and the thickness of your ketchup is personal taste.  It is at this point where you would add as much or as little tomato paste to achieve the desired degree of thickness.

Once you have added the paste, pour ketchup back into the pot and simmer on very low heat for about ½ hour.

Depending on how quickly you plan on using up the ketchup, you can either pour it into sterilized  canning jars to about an inch from the top, or just put it into clean glass containers and give some to your friends!  It will keep for about two to three weeks like this in the fridge.