For those who are wondering...

Its exams.

I am still nutrition adventuring.  In fact- I am reaping the rewards of all of my preserving and freezing.  There is nothing like sweet tart strawberries in December or frozen cassaroles like lasagna on a busy night when you otherwise would of ate something not very nutritious!

Maan Farm Smoothie

1/2 cup frozen strawberries

1/2 cup frozen raspberries

1 organic banana (if you have it)

1/2 cup Jerseyland yogurt (to a blog post)

spoonful of organic blackstrap molasses

splash of water for desired consistency- BLEND!!

Roasted Veg Lasagna (always make 2 (double recipe) or more and freeze)

6-8 cups of homemade or generic organic tomato sauce

• 1 large zucchini, cut in think coins
• 1 large yellow squash, cut appropriately for roasted it will depend on the squash
• 5 red & yellow bell peppers, cut in half
• 2 onions, sliced thick
• 1 head of garlic (cut off top)
• 2 bunches of chard
• 1/2 lb mushroom caps, cut in 1/4-inch slices
• 1 tsp salt
• 1 tbsp olive oil
• 1 egg, lightly beaten
  
• 2 1/2 cups of ricotta
• 1 cup of pesto sauce (if you made some this summer?! or a bunch of chopped basil will do)
• 1 cup grated Parmesan
• 12 lasagna noodles 
• 2 1/2 cups grated mozzarella

Preheat oven to 400°F. Put onion, zucchini, squash, peppers, mushrooms, salt, and oil in a bowl drizzle with olive oil and salt to coat. Clear a small space for the head of garlic. Place vegetables on roasted tray; roast 30 minutes. 

Clean and de stem chard- steam until bright green and pat dry with a towel. Set vegetables aside.

In a bowl, mix egg, ricotta, pesto (optional), and Parmesan. Spread 2 cups of tomato space on the bottom of a baking dish (9'x12'). Top with a the first layer noodles (should be 3). Spoon 1 1/4 cups ricotta mix over noodles, then a layer of roasted vegetables, then 1/2 cup mozzarella. Add another layer of noodles, cover with sauce, add chard and a layer of cheese, cover with noodles. Add the remaining ricotta mix and vegetables and top lasagna with last layer of noodles, 2 cups of sauce and 1 cup mozzarella. Cover with lid or foil. Bake 60 minutes on top of a baking sheet to prevent dripping.

I do have a few new projects to write about- so get ready to ready in the New Year.

Hearty eating everyone

A dirty bunch of leeks

Every Tuesday afternoon we pick up our CSA bin at the east Van depot, under the steps of someone's house.  I have said this before, but this has been the best thing I did this summer and well into the winter- the bins are only getting heavier.

Opening my bin is like Christmas morning... beets, carrots, turnip, celery root, daikon, kale, chard, savoy cabbage, purple cabbage, squash, kohlrabi, onions, shallots, celery, cilantro, parsley, potatoes and leeks, all lightly dirty and perfect!

Since the cold is here and since there is a flu going around I hear... I think its a good idea to make soup.

Warming Leek Soup

4 leeks (whites and light green part) chopped and rinses (dirt tends to go all the way up?)

butter or olive oil

2-3 sweet potatoes peeled and chopped

4-6 cups of homemade stock (read past post for recipe & benefits)

dash of salt & pepper

1/2 teaspoon cumin

1 bay leaf

Saute leeks in butter and a bit of salt until translucent.  Add potatoes and stir for 5 minutes. The the rest of the ingredients- bring to a boil and simmer for 1 hours or so.  Remove bay leaf and blend.  Garish with parsley or even a splash of cream- Goes excellently with fresh baked bread and braised greens.

Picture before blending

 

Pecha Kucha

Please join me November 26th for my presentation at Pecha Kucha. I will discuss a food/ design related topic.

Things you need to know about Pecha Kucha Night

01- Pecha Kucha Night is for creativity and not for profit

02 - Pecha Kucha Night presentations are 20 images x 20 seconds each.

03 - The presenter has no control over the images. No 'forward' or 'back please'

04 - In any city there are almost no spaces where designers can share their work

05 - Pecha Kucha Nights are about exposing the hidden creativity in a city

06 - Pecha Kucha Nights are held in social spaces

07 - Pecha Kucha Night is a true social network

08 - Pecha Kucha Night is about thinking and drinking

09 - Pecha Kucha Night is about the live event - not a LCD screen in your home

10 - Pecha Kucha Nights are held in over 235 cities

11 - Everybody who runs a Pecha Kucha Night has a day job

Stocked from thanksgiving...

"Good broth will resurrect the dead," says a South American proverb.

For those of you who eat meat- good grass fed, free range happy meat... I surely hope that if you made a turkey this year for thanksgiving- you made bone broth.  Those who don't eat meat, you should consider eating/ drinking broth.

Heres why:

• It makes food taste better
• It is used therapeutically by French, Italian, Japanese, Chinese, African, Middle Eastern, South American  peoples
• Considered medicinal, an elixir, "jewish penicillin"
• It improves digestion, immunity, hormone production, 
• Contains minerals in a form that the body can absorb (Calcium, magnesium, silicon, phosphorus, sulphur and more)
• Contains components of joints, cartilage, marrow and electrolytes (chondrotin sulphates, glucosamine)
• Contains gelatin (a rich source of amino acids and other valuable nutrients which are used in the treatment of many chronic disorders including anemia, diseases of the blood, diabetes, crohns, colitis, muscular dystrophy, celiac and even cancer).
  

What to do with broth:

Make soup, stew, sauces, gravies, dressings, reductions

It can be added to casseroles, stir frys 

Grains can be cooked in it 

Drink is alone as a tonic

Turkey or Chicken Stock

Bones from a whole free-range bird, ~3 pounds of bony chicken parts, such as necks, backs, breastbones and wings
gizzards from the turkey/ chicken (optional)
10-20 Litres of cold filtered water
2 tablespoons apples cider vinegar (aids in demineralizing bones)
2 large onions, coarsely chopped
3 carrots, peeled and coarsely chopped
3 celery stalks, coarsely chopped
1 bunch parsley

Place turkey or chicken pieces in a large stainless steel pot with water, vinegar and all vegetables except parsley. Let stand 30 minutes. Bring to a boil, and remove scum that rises to the top. Reduce heat, cover and simmer for 6 to 8 hours. The longer you cook the stock, the richer and more flavorful it will be. About 10 minutes before finishing the stock, add parsley. This will impart additional mineral ions to the broth.

Strain the stock into a large bowl and chill. Pour into containers and freeze.  The fat that congeals on the top- eat it! It's good for you.

Made this week with turkey stock- French Onion Soup from the Baltazar cook book- drop dead incredible!

For more broth info:

Broth is Beautiful By Sally Fallon

Why Broth is Beautiful By Kaayla Daniel MS, CCN 

What to do with a rainy day???

This is probably your last week of saucing opportunities, unless you are going to use frozen tomatoes. This time is ripe people!

Take a rainy day and prepare a wholesome hearty local food for yourself and your family that will last you thought the winter.

I found 20lbs of tomatoes at the farmers market for $17.50. This was at the kits market.

A liter of sauce cost less than $3 a jar.

Yields ~7 Liters

What do you need

20 lbs tomatoes

4 onions

a head of garlic

3 handfuls fresh basil

red wine or balsamic

oregano for taste

olive oil

Material

Large stock pot

hand blender

4 baking sheets

7 - One Liter jars

Canning equipment

Recipe

Halve tomatoes, place seeds up on cookie sheet, do not over crowd. Leave room for tomatoes to breathe. Roast for 2 hours at 350 or longer until there a thin caramelized layer on top.

At the 1.5 hour mark- start to sauté onions & garlic in olive oil until translucent about 20 minutes, leave on low heat. Remove tomatoes from oven and slightly cool gently scoop tomatoes into pot.

Complete 3 rounds – 6 trays should be enough. Add in your flavourings.

While the sauce simmers get jars prepared by running them through the dish washer or washing by hand, drying and placing in the oven at 150. Boil lids.

Once all tomatoes are roasted let the sauce simmer on low for an hour, blend if you like your sauce smooth and cool slightly.

Get your canning equipment ready or containers for freezing, scoop sauce into sterilized jars- use a caning funnel don’t get sauce on the rim. Process jars in the canning pot for 20 minutes on a rolling boil- cool for 24 hours on a wooden surface and store.

Saltspring Apple Festival

Tis the season to celebrate heritage apples.

And that is exactly what we did this weekend on Saltspring,   (along with relaxing) at the 2009 Apple Festival. 

Early fall each year, the orchards of the island and other artisanal food makers open up their homes and farms to the public.  

I encourage an early rise as there is a lot to see.  Upon waking, breakfast and tea... head to the ganges info center and purchase a map, set a route up for yourselves and go hungry.  

There are:

-Old fashion apples presses pumping out heritage cider for tasting

-Tours of  properties, homes, farms and kitchens

-Apples, cheeses, baked goods, lunches and local produce for sale

- The event organizers and a few orchards themselves, set up tasting tables for you to see and sample hundreds of heritage apples

- Creative homes open there doors for you to picnic on the patio or elsewhere on the property, eating lunch or sipping cider

Quote from the map: "Good judgement comes from experience, and a lotta that comes from bad judgement"

Community Supported Agriculture

I wish I could only post photos. I think the pictures could say it all.  But let me explain a little bit.

There is a phenomena happening across the world, where community supports the local (and likely organic) farm.  It is a step closer to the farmer from the market. 

My friend Hannah, local food activist extraordinaire introduced me to Nathan Creek Organic Farm in the spring and I bought into idea and the farm.

There are several Community Supported Agriculture (CSA) projects happening in Vancouver and I will list them all at the bottom. This is how they work. You fill in an application, buy into the farm (~$600) and receive (season permitting) weekly deliveries for 20-25 weeks.  That means fresh, in season, straight from the earth organic farm grown food- right to you.  Does it get any better?

This so happens to be a freaking amazing harvest, so I have been processing food like a maniac. Freezing soups and stews.  Freezing green onions, tomatoes, kale, chard, carrots.  Pickling things and creating chutneys and relishes galore.  As well, my neighbors and friends have highly benefitted from my bin. Needless to say, this is one of the best investments I have ever made.

My farmer, Stephen so graciously allowed me to work off a portion of my "share" and these photos do not do his incredible production justice.  Much thanks to you for the fruits of your labour and the education of how your farm works.

Want to participate next year? Here are your options for the lower mainland:

Nathan Creek Organic farm: http://www.nathancreek.ca

City Farm boy: http://www.cityfarmboy.com/

Southlands farm: http://southlandsfarms.com/default.aspx

Kitsilanofarms: http://www.kitsilanofarms.com/

The farmhouse farm: http://farmhousefarm.wordpress.com

Klippers Organics: http://klippersorganics.com/

UBC farm: http://www.landfood.ubc.ca/ubcfarm/

If you know of any others please let me know!

Tomato heaven & a meal to remember

I must say, I am very proud of my tomatoes this year.

My personal crop has filled my freezer.

Mid january there is nothing better than roasted tomato soup with oozing grilled cheese sandwiches. That is my favorite meal on a cold busy workday in the winter.

But, lets not talk winter. According to me its still summer and I am on to the next round of tomatoes, SAUCE.

I found heritage tomatoes for $2.50/lb, if anyone knows of a better price, please let me know.

I tested out a new recipe on some friends, just to see if it was "the one" to can/ preserve for the winter. (Recipes below)

This sauce led to the meal of a life time.

Let me share:

My friends Blaine, Dave, Christian, Brandon and I, went to see a matinee of Julie & Julia (which was awesome!) We knew it would inspire us to cook up a feast.

We tallied our fridge stocks.

Blaine harvested her potatoes that morning and we also had fresh picked blackberries, cucumbers, whipping cream, grass fed beef..

What would you have done?

We made:

Blackberry lemon gin cocktails

Bruschetta

Braised cucumber

Potato gnocchi

Homemade spicy meatballs with roasted heirloom tomato sauce

Dessert was salted caramel ice cream

Recipes:

Tomato, garlic, basil and parmesan Bruschetta

2 cups assorted heirloom cherry, grape, and teardrop tomatoes, halved (or quartered if large)
3 cloves of garlic, finely chopped
3 tablespoons olive oil plus additional for brushing
3 tablespoons chopped fresh basil
1 1/2 tablespoons balsamic vinegar

1/2 cup fresh grated parmesan cheese

1 large sourdough baguette, halved horizontally

Combine halved tomatoes, olive oil, chopped fresh basil, and balsamic vinegar in medium bowl; season tomato topping with salt and pepper.

Preheat broiler. Place bread cut side up, on baking sheet; brush bread with olive oil. Toast bread in broiler until top is golden brown, watching closely to avoid burning, about 2 minutes.
Top toasted bread with tomato mixture and grated cheese.

Broil for another 2 minutes or less and serve.

Braised Cucumber (Julia Child)

1 huge cucumber (or 2 regular sized)
1 tablespoon butter
1 dash salt
1 teaspoon lemon juice
1 pinch dried mint

Peel cucumber. Cut into quarters and remove seeds. Cut into 1 inch pieces.
Melt butter in a pan and add cucumber. Cover and cook about 5 minutes on medium heat.
Stir in salt, lemon, and mint. Cover and cook another 2 minutes.
Enjoy eating heaven on a plate.

Potato gnocchi (River Cafe Cook book)

6 cups of potatoes

2 cups of flour

½ cup butter

Wash potatoes and keep whole. Boil with skins, about 20 minutes until soft. Peel immediately run through a ricer or food mill.

Sift flour into potatoes; add flour for a soft, smooth elastic dough.

Roll into sausage like rolls, 3cm by 3cm, press each piece with fork prongs to create ridges to hold sauce.

Boil for 3 minutes- serve with desired topping, (these freeze well, place on cookie sheets and when thoroughly frozen transfer to a sealed bag, will keep for 3 months).

Homemade spicy meatballs with roasted heirloom tomato sauce

Spicy Meatballs

1 lb grass fed ground beef

1 diced onion

1 clove garlic chopped

1 teaspoon of rooster brand hot sauce

1 egg

Splash olive oil

Salt & pepper

Combine ingredients with hands, form meatballs and sauté with olive oil in a cast iron pan.

Turning to brown.

Cook 20 minutes.

Roasted tomato sauce

5 lbs heirloom tomatoes

3 onions, grated

2 tablespoons olive oil

4 cloves of garlic

1/4 cup of balsamic vinegar

A few leaves of basil, diced

Salt & pepper

Halve tomatoes, place on cookie sheet (seeds up) and roast for 2 hours at 350.

Remove from oven and slightly cool. Sauté onions & garlic in olive oil until translucent, gentle scoop tomatoes into pot.

Blend with hand blender until desired consistency. Simmer for 1 hour, add basil & season to taste.

Salted Caramel ice cream (Epicurious.com)

1 1/4 cups sugar, divided
2 1/4 cups heavy cream, divided
1/2 teaspoon flaky sea salt such as Maldon
1/2 teaspoon pure vanilla extract
1 cup whole milk
3 large eggs

Equipment: an ice cream maker

Heat 1 cup sugar in a dry 10-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is dark amber.

Add 1 1/4 cups cream (mixture will spatter) and cook, stirring, until all of caramel has dissolved. Transfer to a bowl and stir in sea salt and vanilla. Cool to room temperature.

Meanwhile, bring milk, remaining cup cream, and remaining 1/4 cup sugar just to a boil in a small heavy saucepan, stirring occasionally.

Lightly whisk eggs in a medium bowl, then add half of hot milk mixture in a slow stream, whisking constantly. Pour back into saucepan and cook over medium heat, stirring constantly with a wooden spoon, until custard coats back of spoon and registers 170F on an instant-read thermometer (do not let boil). Pour custard through a fine-mesh sieve into a large bowl, then stir in cooled caramel.

Wild plum foraging

On a special gulf island- I will not say which one.

There is a wild plum orchard.

On a mild weekend in August, we strolled there.

We picked 20 pounds and returned to pick more.

This what we did with them:

Upside down plum cake

• 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
• 1 cup packed golden brown sugar
• 1 tablespoon honey
• 6 large plums, halved, pitted, each half cut into 6 wedges

• 1 1/2 cups all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup sugar
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/2 cup milk

• Lightly sweetened whipped cream or homemade vanilla ice cream.

Preheat oven to 350°F. Stir 6 tablespoons butter, brown sugar and honey in heavy medium skillet over low heat until butter melts and sugar and honey blend in, forming thick, smooth sauce. Transfer to 9-inch-diameter cake pan with 2-inch-high sides. Arrange plums in overlapping concentric circles atop sauce. (I like to use an angle food cake pan).

Mix flour, baking powder, cinnamon and salt in medium bowl. Using electric mixer, beat remaining 6 tablespoons butter in large bowl until light. Add sugar and beat until creamy. Add eggs and beat until light and fluffy. Beat in extracts. Add dry ingredients alternately with milk, mixing just until blended. Spoon batter evenly over plums. Bake cake until golden and tester inserted into center of cake comes out clean, about 1 hour 5 minutes. Transfer to rack; cool in pan 30 minutes.

Using knife, cut around pan sides to loosen cake. Place platter atop cake pan. Invert cake; place platter on work surface. Let stand 5 minutes. Gently lift off pan. Serve cake warm with whipped cream or home made vanilla ice cream.

Sauvage spiced plum chutney

• 1 whole star anise*
• 1 whole clove
• 1 2-inch piece cinnamon stick
• 1/2 cup red wine vinegar
• 1/2 cup sugar
• 1 2-inch piece peeled fresh ginger, cut into 1/2-inch-thick rounds
• 1 tablespoon whole mustard seeds
• 1 teaspoon ground black pepper
• 2 pounds red, black, green, or blue plums (tart or sweet; about 5 large),quartered, pitted

Finely grind star anise, clove, and cinnamon stick in spice mill or coffee grinder. Combine spice mixture, vinegar, sugar, ginger, mustard seeds, and pepper in heavy large saucepan. Stir over medium-high heat until sugar dissolves and bring to boil. Add plums; reduce heat to low, cover, and simmer until chutney thickens and chunky sauce forms, stirring occasionally, about 30 minutes. Cool. Season to taste with salt

Wild plum jam

16-20 cups of multi coloured plums

4-10 cups of water

3-4 cups raw sugar

1 box pomonas pectin 12-14

sterilized jar & jarring tools

good conversation

Pit plums- reserve pits and boil if you like a amaretto flavour. Add strained juices to plum mix.

Add ingredients- follow pomona instructions.

Blueberry Bonanza- organic $1 lb

The truth is... fruit should be free or at least almost. Reward the farmer and their crew, if there is one.

The warm weather and hints of rain have made for the perfect equation for a blueberry bonanza.

If you are looking to stock up, eat up and get picking- listen here.

Woef's "organic "blueberries"

-Organic

-Plump

-20 minutes from Vancouver

- Amazing farmer

- Luscious bushes dripping with ripe fruit

-$1 lb

Drive up Clark until you hit the New West hwy. Turn right on #5. It is 6460 #5 Road.

Once a commercial blueberry patch, this "backyard" is teaming with berries, fruit trees and an incredible vegetable garden. Mr. Woef will give you a tour through the labyrinth of bushes, if you so wish, or you can pick in silence until your hearts content.

Here is indy, my dog, under a shady blueberry bush, which is sagging with heavy fruit ready for the pickin'.

Please note: "where to buy chickens" has been updated in the previous post.

Chickens in your backyard

(Photo of the chickens next door to my garden)

As it stands, we are only part way there for passing the by law allowing chickens into Vancouver's backyards. This past March, a vote was conducted by city council and motion passed to create "guidelines" for possessing chickens, in an urban setting, as pets and for consumption.

According to Food Policy Vancouver, "It is anticipated that the guidelines will look at best practices for humane treatment of backyard hens and for the protection of the health and welfare of citizens. This could include such issues as numbers of hens, the conditions that hens are kept in, whether a permit is required, details regarding any lot size requirements and sanitation requirements".

Benefits of raising chickens:

1) Eggs from well-tended backyard chickens are healthier.

2) Eggs from backyard chickens are tastier.

3) Chicken droppings enrich your compost.

4) Chickens provide natural insect control.

5) Their scratching for bugs is good for the soil.

6) Chickens are a great way to meet people and start conversations

7) Chickens are fun and interesting.

8) Backyard chickens provide lessons for children about responsibility and where food comes from.

9) hosting chickens promotes food security.

Much to my surprise, there has been significant opposition to chickens in backyards for the past 4 months. I encourage you to educate yourselves & voice your opinions. You can do so at:

www.chickensinvancouver.com/

www.vancouver.ca/commsvcs/socialplanning/initiatives/foodpolicy/projects/chickens.htm#ca

www.urbanchickens.org

What other cities allow chickens?

Other cities which allow chickens include New York (PDF, 167KB), Chicago, Portland, Seattle, Victoria (PDF, 70KB), Surrey (PDF, 2.34MB), and New Westminster (PDF, 99KB). A table of Canadian and American cities and their approach to chickens can be found here (PDF, 54KB). A separate listing of American municipal ordinances pertaining to chickens can be found here.

If you want to order chickens?

The first place I would look for heritage breed chicks, pullets, or
hens, is the FVPFA (Fraser Valley Poultry Fanciers Association):
http://www.fvpfa.org/

Southlands Farm. Jordon is a great young man, who with his family,
raises chicks, pullets and hens for people just like you and I. I
strongly recommend that you go to their farm and look for your
backyard chickens.
http://southlandsfarms.com/default.aspx

Art Knapp Surrey - http://www.artknapp.ca/ . They stock a semi wide
range of poultry, but they aren't in the best condition. The bird
contact there is Leila.

Lastly, but most fun. You are looking for heritage poultry to buy
during Fair Season. I think there are still some fairs left with
livestock in the area this Summer & Fall. Sometimes you can network at
the fair with the 4-kids and breeders that bring in their poultry, and
arrange to buy some from them after the fair.
http://www.bcfairs.ca/2009-FAIR-SCHEDULE-page-154.html
http://www.pne.ca/thefair/agriculture/index.htm

Advice from Heather at farm fol city folk...

" I don't normally recommend chicks to first-time hen owners. Chicks are very
fragile, are a big responsibility, and require a lot of time and
attention. I recommend first-time hen owners get pullets or hens.
Pullets are teen-age girl chickens, they are big enough to be hearty,
but not laying yet. They are still young and fun, but not fragile.
Full grown hens can be gotten from organic layer flocks that are about
to go through a normal cull cycle (They cull when they are 2 years
old. A two year old is still a decent enough layer for a city dweller,
though, and a great back yard pet), or on Craigslist, or found on a
feed store bulletin board".

Education

If you are interested in attending a Chickens 101 talk, class, or
workshop let me know, as we schedule them semi-regularly. We plan to
have one or two at the PNE, we'll be giving a talk at the Mad City
Chickens film showing/Stone Soup Fall Festival in Brittania Oct 17th,
and we'll be giving a class at Langara College Oct 27th 7-9.

If you want information on building coop?

http://www.wholesalechickencoops.com/chickencoop.html

Home Gardens

Maybe its increased food prices? (a 26% increase from last year alone)

Perhaps its the recession? (6.2% unemployment)

Is the desire for local organic produce increasing? (100 mile effect)

Did David Suzuki influence us, with "rip up the lawn at city hall"! (A new garden is born)

Could Michelle Obama's organic garden have influenced us? (Obama effect)

Maybe its our evolving consciousness? (Education & Awareness)

Im sure there are many reasons, but urban gardening is on the rise. If the interest is there, never fear, there is space enough for you in this city do get your hands dirty. Whether its someone else's yard or the community gardens.

West Coast Seeds owner Jeanette McCall told CBC News she had expected a busy year, shipping vegetable and flower seeds to customers, but not this busy. She says "Stocks of packaged seeds that were supposed to last all season were running out before March. Our February orders were close to three times the amount that they were the previous February,” she said. “This was certainly a surprise to everyone.”

In addition to more generic seeds, heritage seeds are on high demand as well. Staff at the Van Dusen Botanical Garden in Vancouver reported attendance at their annual “Seedy Saturday” event in February, where growers sell heritage seeds, hit 1,500, about double the number of people in past years.

I encourage you to get out there- either grow your own food or support those that will growing for you, (Community Supported Agriculture is the next blog post). Consider growing or buying less generic produce and promote seed diversity by purchases heritage or heirloom seeds or the food itself. For more info visit the Seed Sanctuary website (below).

Here are a few photos of the backyard where my garden, which I share with 3 other couples. I found my plot on the sharing backyards website (below).

I would love to see your garden and hear your story about how long you have been gardening, what you grow, how much you produce and why you do it. Please email me.

Seeds

West coast seeds www.westcoastseeds.com

Garden works www.gardenworks.ca

Salt Spring seeds (heritage seeds) www.saltspringseeds.com

The seed bank www.vancouverseedbank.ca

Two wings farm www.twowingsfarm.com/

Seeds of diversity www.seeds.ca/rl/rl.php

Resources

The city farmer Introduction to organic gardening course runs through Saturdays in march & more! www. cityfarmer.org
VanDusenBotanicalardens www.vancouver.ca/PARKS/parks/vandusen/website/capitalProject/index.htm

The seed sanctuary-www.seedsanctuary.com

Land

For a list of community gardens www.cityfarmer.org/vanccomgard83.html

Sharing Backyards- www.sharingbackyards.com