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Join instructor Alaina Thébault from the Environmental Youth Alliance for a special Saturday morning yoga class at the UBC Farm.

Yoga, like gardening, is a moving meditation; a direct and physical communion with the seasons, the sun, the moon and the elements. Join gardeners and non-gardeners alike in preventing and relieving back pain, increasing strength and mobility, and enriching your work in the garden and elsewhere through a deeper connection to body, mind and soil…

  • Who: This class is appropriate for all skill levels. Many of the exercises are particularly beneficial for gardeners.
  • What to bring: Participants should bring their own mats, although many yogis choose to savour the sensation of grass under hand and foot!
  • Suggested donation: $10.
  • When10:30am-11:45am on Saturday, July 9 (please arrive on time)
  • Where: South of the Children’s Learning Garden, by the Farm Centre (look for signs at the Farm Market, or ask one of our staff members or wonderful volunteers)

 

Instructor  Bio:

The two places Alaina feels most alive is on her yoga mat and outdoors. A budding green thumb and an avid yoga instructor, she designed this class for gardeners and yogis, at any stage of either path. Yoga, like gardening, is at its roots an ongoing practice. As gardeners we plant a seed and watch it grow, tending, nourishing and protecting it, welcoming the fruits of our labour. For a student of yoga, the seed is the breath that we witness as it nourishes and connects us to our body, mind and soul; the fruits are the peace and strength we ultimately achieve. Alaina teaches various styles of yoga throughout Greater Vancouver, including a weekly Yoga for Gardeners class at the Strathcona Community Garden’s Eco Pavilion on Hawks and Prior. Classes are by donation and take place every Monday night from 7:00-8:30pm until August 29th.

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PhotobucketMarket Crew Orientations!

Do you enjoy working in a fun, high energy environment?  Are you enthusiastic about local produce? Do you want to get involved with the local food system? If so, consider volunteering at our Saturday Farm Markets. We have organized an orientation which will introduce interested folks to what volunteering at the market is all about. At the orientation you will learn the history of the markets, the different volunteering positions available and the basic skills to help your volunteer shifts run smoothly.

This orientation will also give you an opportunity to meet and mingle with other volunteers. We look forward to a great crew in 2011! *Please register for your session at one of the two links below.*

General Volunteer Orientations

Volunteer orientations are a great chance to learn more about the Farm and various UBC Farm volunteer programs; discover which program piques your interest and how to get involved. We require all new volunteers to attend an orientation. Meet outside the Farm Centre (the building with the brown roof). No need to register, just show up for the session that works for you. Upcoming orientations are scheduled for:

  • Saturday May 21st 2pm-3pm
  • Friday May 27th 3pm-4pm
  • Saturday June 4th 10am-11am
  • Saturday June 11th, 10am-11am

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Pumpkin Polka Dots - Cinderella (orange) & Jamboree (green)

Pumpkin Polka Dots - Cinderella (orange) & Jamboree (green)

The harvest season is upon us and it’s time to give a warm welcome to the winter squash!  Rich and delicious, you’ll want to pick one up for a hearty fall soup, pie or roast.  Here’s a quick photo introduction to some of the gems waiting for you here at the Farm.

Perfect PUMPKINSDelicious DELICATAAwesome ACORNGlorious GOLD NUGGETFun FESTIVALBeautiful BLUE HUBBARD

Pumpkin Pick-up

UBC Farm, Lower Squash Field
Tuesday – Saturday / 9 – 5 pm
$5 per pumpkin

Even if you can’t make it to our Saturday Farm Market, you can still pick up a pumpkin anytime during regular Farm Hours.

Pick your pumpkin friend out of the perfect pre-harvested pile located west of the lower squash field, past the chicken pens.  There will be a small container by the pumpkins for you to leave $5 for each pumpkin you bring home.

We’d appreciate it if you do not pick pumpkins directly from the field!

Pumpkin Oatmeal Cookies

A yummy way to use your winter squash from the The Post Punk Kitchen.

2 cups flour
1 1/3 cups rolled oats
1 teaspoon baking soda
3/4 teaspoon salt
1 tsp cinnamon
1/2 teaspoon nutmeg

1 2/3 cups sugar
2/3 cup canola oil
2 tablespoons molasses
1 cup cooked pureed pumpkin
1 teaspoon vanilla
optional: 1 tablespoon ground flax seeds

1 cup walnuts, finely chopped
1/2 cup raisins

Preheat oven to 350. Have ready 2 greased baking sheets. Mix together flour, oats, baking soda, salt and spices.

In a seperate bowl, mix together sugar, oil, molasses, pumpkin and vanilla (and flax seeds if using) until very well combined. Add dry ingredients to wet in 3 batches, folding to combine. Fold in walnuts and raisins.

Drop by tablespoons onto greased cookie sheets. They don’t spread very much so they can be placed only an inch apart. Flatten the tops of the cookies with a fork or with your fingers, to press into cookie shape. Bake for 16 minutes at 350. If you are using two sheets of cookies on 2 levels of your oven, rotate the sheets halfway through for even baking. You’ll have enough batter for 4 trays.

Remove from oven and get cookies onto a wire rack to cool. These taste best when they’ve had some time to cool and set.

Fluffy Pumpkin Waffles

Spicy waffles for crisp fall mornings from The Post Punk Kitchen.

2 1/2 cups all purpose flour
1/3 cup demerrara or brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
2 Tablespoons soy yogurt
2 cups soymilk
1 3/4 cups cooked pureed pumpkin
1/3 cup oil
2 teaspoons vanilla

Sift together dry ingredients. In a seperate bowl, vigorously wisk together wet ingredients until well emulsified. Pour wet into dry and combine. Prepare waffles according to manufacturers instructions.  Serve with maple syrup and enjoy!

Warming Pumpkin Curry

Adapted from CHOW.

1 pound pumpkin, butternut or blue hubbard squash, cut into 1-inch cubes
1 teaspoon turmeric
1 teaspoon smoked paprika
1 1/2 cups water
1 cup coconut milk
7 ounces grated coconut, fresh or unsweetened dried
1 teaspoon cumin seeds
1 tablespoon sunflower oil
1 teaspoon black mustard seeds
8-10 curry leaves
2 small red chiles, split in half lengthwise
Salt, to taste
Chopped cilantro, garnish

Put the pumpkin or butternut squash in a saucepan with turmeric, smoked paprika, coconut milk and water. Bring to a boil and simmer gently for 6-8 minutes or until tender.

Grind half of the coconut in a spice mill or a mortar and pestle with the cumin seeds. Stir this into the pumpkin mixture and stir and cook for 2-3 minutes. Remove from heat.

In a small, nonstick frying pan, heat the oil until hot and add the mustard seeds, curry leaves, and red chiles. Stir and cook over high heat for 1-2 minutes, then pour this mixture over the pumpkin curry. Garnish, season and serve.

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