seedy saturday at terra nova

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Beans drying at the Terra Nova Seed Swap.

Fruit tree saplings available for sale.

With all that snow we woke up to today, it's hard to believe that only 2 days ago I was enjoying a sunny morning out at Terra Nova's 'Seedy Saturday' (Richmond, B.C.). Though the temperature was definitely a bit nipply, as my friend, Tony, and I walked the gardens the buds were out, the birds were chirping and the arrival of spring actually seemed tangible. We were there to check out the garden's first annual seed swap in hopes of finding some interesting seeds and also to possibly glean some valuable horticultural knowledge.

The area just outside the activity building offered an abundant selection of fruit tree saplings, all available for sale. The indoor space served as the 'seed swap' area. Visitors could bring seeds of their own for others to take, as well as help themselves to the same. I was very excited to acquire some dried beans, whose variety was handwritten as 'unknown' (Jack and the Bean Stalk, perhaps?). I also helped myself to some 'shelling peas', which claim to grow to between 6 and 8 feet tall. More tables were set up to sell additional seeds, provide gardeners with information and even to sell homemade mason bee houses- structures created to hang in one's garden which will encourage bee population and, in turn, pollination. (For optimal success, they should be mounted facing south, out of direct rain, at least 4 feet above the ground and preferably under an eave). The Orchard Mason Bee is apparently considered a super pollinator, as it is 75% more efficient than a honeybee.

As our world economy continues to tank, it is exciting to see such events enjoy increased public interest and support, as more people pursue the pleasures and benefits of growing their own food. The helplessness that one feels while viewing their dwindling financial portfolio can surely be offset by accumulating an entirely different kind of wealth.....one that promotes sustainability, health and a connection to nature?

meal of the year.....

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Dee Gilmore's slow-roasted (Katahdin) lamb shoulder.

Just as with produce, knowing where your meat, eggs and poultry come from helps to bridge the gap that so often exists between producer and consumer. My visit to A.C. Gilmore Farm this past September provided a wonderful opportunity not only to connect with a producer, but also to experience a working farm first hand….. by walking the land with Dee Gilmore and interacting with the animals (chickens, turkeys, sheep, goats, horses and a llama named ‘Ben’). As a side bar: Ben had been assigned the very important responsibility of protecting the sheep from predators. Typically these animals are effective at this task (Ben’s own mother had been his predecessor), but he proved to be less than vigilant, even allowing a mangy old coyote into the fold, where Dee found it sleeping soundly on a bed of straw. Ben was fired on the spot and has since been put up for sale. Farm life can be harsh.....

When Dee showed us the lambs she explained that they would soon be butchered and invited us back for a future roast lamb dinner. She was true to her word, and this past December I returned to the farm with my earlier companions, Anne and Arlene. As weekly food columnist for the Richmond Review, Arlene is able to experience a plethora of beautiful food…..yet, as she reflected on all of the incredible meals she had enjoyed during the past year, it was the roast lamb dinner @ Dee’s that she chose as her best dinner of 2008. Click here to read the full article from December 31, 2008.

Like Arlene, it is the meals that I am most moved by that usually become my favourites. Dee put out a beautiful spread that night, to be sure. The lamb was some of the best I’d ever had. But, for me, what really made it special was the fact that it was served and enjoyed in such fine company, as we sat around the candlelit table tucked cozily to the side of the farm kitchen..... dining far from the hectic pace of an overly scheduled December, while, at the same time, so close to where this very lamb had been raised. You can order lamb by contacting Dee at crzhorse@telus.net

a friday farm tour

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Guess where I was 2 weeks ago? If you guessed 'Kashmir', you would be incorrect. I was actually a mere 15 minute drive from my house at A.C. Gilmore Farms (above), located on No. 8 Road in Richmond, B.C. (The llama’s name is ‘Ben’ and that’s the Nanaksar Gurdwara Guru Sikh Temple in the background.) I was out farm touring with my friend’s Arlene Kroeker (columnist for the Richmond Review) and Anne Casselman (creator and writer for Food and Tell)..... 3 women, 3 farms, in 3 hours.

Founded 3 generations ago by Andy Capp Gilmore, this 236 acre spread is now run by A.C. Gilmore & Sons Company. In turn, a four acre portion of the property is being rented by Gilmore grandson, Andy, and his wife, Dee. In her previous life before moving to the farm, Dee was the owner and operator of ‘Crazy Horse Live Stock & Pet Food Supply’. Full of energy, vision and enthusiasm, she was a most informative and entertaining hostess as she toured us around the land and the barns, showing us their various pets and livestock, all while filling us in on some of the local agricultural gossip..... there is enough material there to create a Dallas-esque t.v. series, I swear. Horses, sheep, llamas, goats, dogs, turkeys (who happened to be listening to country music on the barn radio when we dropped by) and chickens seem to all coexist well, though the dogs are not allowed near anything with wings, for they are sure to eat it. A self-described ‘meatatarian’, Dee does grow some fruit and vegetables close to their house, but usually gives most of it away, instead preferring a steady diet of meat and poultry..... with the exception of potatoes and the occasional squash. Because she raises her organic chickens for a duration of 63 days vs. the usual 23, the birds are allowed to mature long enough that their bones can calcify and produce gelatin (and flavour!) when cooked. At $5/ lb, these tasty beauties are a delicious bargain. The 6 pounder I bought is currently sitting pretty in my freezer, waiting patiently to become the perfect Sunday dinner. To buy chicken from Dee, email her @ crzhorse@telus.net

Making new friends at Gilmore Farms.

Next, we dropped in on Tai On Farms. Helen and her sister, who is known to everyone as 'Auntie', have owned and operated for an impressive 35 years. Originally the first in the Richmond area to grow Chinese produce, today they continue to sell their beautiful, fresh fruit and vegetables direct to the public from their retail location on No. 5 Rd.

Last, but certainly not least, we paid a return visit to Jose @ JPS Vegetable Farm. I had been to see him a few times last Spring, always enjoying his warmth, his extensive botanical knowledge and, most of all, his childlike enthusiasm. Since last May there have been a few additions; most notably, a cow named Susie. In turn, she has independently aquired 2 goat friends of her own. Though they actually live across the street, they walk themselves over to JPS each morning, enjoy a full day of grazing with their bovine buddy, and then return home each night before dark.

Susie and the kids at JPS Vegetable Farm. If you drop by Jose's you can purchase his fresh eggs and produce, or just wander through the quirky, enchanted greenhouse / doggy day care. JPS Vegetable Farm is located at 12700 Blundell Rd in Richmond.

a day with city farm boy

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A Vancouver backyard bursting with bounty.....planted (and tended) by City Farm Boy.

"Cultivators of the earth are the most valuable citizens."- Thomas Jefferson

I find it more than a little surprising (and embarrassing) that, at the ripe old age of 40, I have never grown a vegetable garden of my own. Sure, I love to visit farms and farmers any chance I get.....and I am always keen to experience just about anything grown locally, yet I remain hopeless at doing for myself. And I’m not the only one. Last spring Nicholas Read (age 51), columnist for The Vancouver Sun, was ashamed to find himself still unable to grow a carrot. Driven by his resolve to do something about it, he offered up his volunteer services to Ward Teulon, owner and operator of City Farm Boy, in exchange for some good, old fashioned, hands on learning. As a companion to his experience, he has written a series of blog entries documenting his weekly gardening sessions.

Beets fresh from the soil in downtown Vancouver.

Clearly, there is a growing interest within our society around what we eat and where it is from. And my spidey senses are telling me that there are many adults in our communities who have never learned how to grow their own food, but are keen to learn how. I believe there is a strong need (and potential small business opportunity) for workshops and courses. Imagine knowledgeable, passionate teachers who could empower us with the skills, resources and ability to build raised beds, assemble pots, prepare soil and compost, plant seeds, grow seedlings, irrigate, harvest and, finally, save our seeds for the next planting season. Whether in our own backyards, balconies or community and school gardens.....we have so much space, so much potential to be growing (at least some of) our own food. I'd sign up. In fact, I did.

My own new found success this past summer, growing my own planters of tomatoes, peppers and basil, had me down right giddy.....and wanting more. As luck would have it, last August brought an answer to my prayers. A professional agrologist since 1989, Ward of 'City Farm Boy' was offering an all day workshop on how to grow food in your backyard, your neighbours backyard and even on a downtown rooftop. Count me in.

Ward started 'City Farm Boy' in 2007, growing vegetables in 4 Vancouver private backyards (all within a five kilometer bicycle ride from his East Vancouver home) and selling his produce to the public at both the Riley Park and West End Farmers Markets. Though he is not certified organic, all of his food is grown using only organic methods. The media is fond of Ward’s growing business…..and not only does it make for a great story, it has gotten the word out. He has received literally 100’s of offers from homeowners wanting him to cultivate their properties. At last count, he was up to 14 gardens, including a rooftop garden in Yaletown (the only exception to his 5 km rule).

Resurrected roof top garden in downtown Vancouver.

His one day workshop was developed to teach anyone interested not only how to grow food in their own backyard, but also how to emulate his model of growing on other people's properties and organizing to sell at local Farmers Markets. I wasn't that ambitious.....but I did learn a great deal during our day together, as we toured through 4 of his gardens and received oooodles of useful information and resources. Six hours later I left with a clear and ambitious vision of my (spring 2009) project. As I am blessed to live in a house with a south facing backyard that is simply begging for TLC (Tender Loving Cultivation), my edible garden will include 3 raised beds, heaps of new soil and a timer-set irrigation system. Totaling about 60 sq feet, it will be a big project; one that will probably cost me more in time and money than if I were to buy my produce from Farmers Markets throughout the entire growing season. But that’s simply not the point. I already have a ‘night before Christmas’ excitement for next year’s garden. I can’t wait to find out what I will (successfully) grow and, most important of all, what I will learn. Ward's next workshop will take place on Saturday, October 4 and he still, at the time of this post, has a few Farmers Market dates left.

u-pick, u-eat

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My recent visit to a 'u-pick' berry farm has given me a new found appreciation for those who harvest our fruit. Two weekends ago, well stocked with potato salad, drinking water, hats, sunscreen and a plethora of empty yogurt containers, 3 friends and I hopped in a car and made our way to berry picking country. Driediger Farms in Langley is about a 50 minute drive from Vancouver…..just enough time to decompress from the city and slow to a country pace (or at least try to) .

We were on a quest for raspberries. After arriving at the farm (with mapquest directions in hand) we made our way to the u-pick check in, where all of our empty containers were weighed and recorded with a piece of tape. After making our way to the assigned 'u-pick' area, we divided ourselves amongst the many tall rows of fresh raspberry bushes and began to individually collect our loot. As I gathered (and tasted) the luscious fruit, I couldn’t help but think that they would be wise to weigh the pickers as well. At $1.60 per pound, surely folks like me were literally eating into their profits? Not having been to a u-pick since I was a kid, I found the activity to be relaxing and quite meditative though, despite my keen efforts to focus and forage efficiently, it really was slow going. Never again will I look at a basket of picked fruit at a stand or in a store and think that it is too expensive. Gathering fruit by hand is incredibly time consuming, as are most tasks related to food production. But it was a fun day out and the rewards were sweet, as I was reminded each day for the next week when I would open my fridge and help myself to fresh, sweet, juicy, perfect raspberries.

a garden good enough to eat

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"The best fertilizer is the gardener's shadow." -Author Unknown

Just as a kitchen is often the heart of a home, a vegetable garden can also bring people together…..family, friends, neighbours and sometimes even strangers. Though my pal, Heather is an urban gal like myself, she is fortunate enough to have direct access to the farm experience through her own immediate family. And because she is my pal, last weekend I was fortunate enough to see it for myself, as she had kindly invited me to join her in visiting her sister, Moira and brother-in-law, Brent. For the past 18 years, they have been living on a picturesque 14.5 acre spread in the equally picturesque area of Courtenay / Comox. Located about half way up the east coast of Vancouver Island, the journey from Vancouver involves a 1.5 hour ferry ride to Nanaimo, followed by a 112 km drive up island….making for a total travel time of about 5 hours, door to door.

When approaching their property, it is a garden that is the first to greet visitors. When first meeting Moira and Brent, their connection to the land and its rhythms become immediately apparent, in their pace and in their communication style. Somehow, they seem graciously direct, more thoughtful than your average urbanite in their (un)natural setting. On the second day of our visit, Brent led Sunday afternoon’s lunch guests on a walking tour of the land. As we made our way through the beautifully scenic wooded trails towards the Tsolum River and the family swimming hole, I asked him when he had last been on this particular walk. After an unhurried pause to recollect, his response was charming and typical of someone so in harmony with their environment, “During the last full moon”.

Occupying some 1/4 acre (about 10,000 plus sq. ft.), they have created 2 separate gardens mostly to grow food for themselves. They supplement their diet with other foods such as eggs from the neighbours and venison salami (yum), which is processed locally from deer that Brent has hunted. Trade within the community is practiced simply for good will, friendliness and enjoyment. As I walked around the garden to make note of all that they grew, I realized that there were far too many items for me to list them all: A= arugula, B= blueberries, C= Carrots, D= Dill, E= Echinacea, F= Fennel, G=Green Onion…..all the way to Z= Zucchini. Because the garden yields far more than they could ever eat fresh, much of it is preserved for later use through freezing, canning (relish, chutney, fruit and tomato sauce), pickling and some drying. Other food, such as root vegetables and apples, are kept over the winter months in dry storage. While processing some food is neccessary, Brent says that the focus is still very much about eating fresh and extending the harvest. With proper planning and plant selection, fresh food can be made available from the garden almost year round. They have also developed a tea to sell; a blend of their own grown echinacea, ginger and mint. It is available at The Tea Centre in Courtenay (where it is sold as ‘Glacier Blend’) and also at Teaz in Vancouver (where it is sold as ‘Echinacea Blend’). For the last 15 years, they have run a large scale fish composting business which has not only provided an income, but has also greatly supporting their soil fertility and food production. Today, they continue to make compost on a smaller scale.

When I asked Moira how all this began, she said that before she and Brent had ever met, each of them already held a keen interest in owning their own land, growing their own food and feeding their (eventual) children well. When they finally did meet, their individual dreams became a collective one which they naturally incorporated into their new lives; first as a couple and, eventually, as a family with two boys. She chose to home school their children, which proved conducive to maintaining a large garden. This lifestyle was a commitment that required a great deal of time and hard work, void of financial reward. However, the experience worked out well, having provided a different kind of wealth, one without job burnout and poor eating habits, and one where teaching their children how to grow and appreciate good, healthy, fresh food has been just as important as any course in mathematics or chemistry.

According to Moira, as long as you grow food, you will never be lonely. I believe that she is right, and look forward to a return visit at the end of this summer, just as the garden’s bounty is ready for harvest. It will be exciting to see such growth, especially after witnessing its June beginnings. I also look forward to visiting my new friends.....and eating some more of that venison salami.

As a side bar, we were joined by another visitor that weekend. Third sister, Hornby Island based painter Coral Barclay, was in town to attend the Saturday night opening of her show of paintings at the Comox Valley Art Gallery. That evening we all joined her in celebrating her latest body of work, later going out for a glass of wine and....something to eat!

behind the scenes @ CityCooks

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Ever wonder what it would be like to hang out on the set of a television cooking show? Last week I was fortunate enough to have that very experience. I had phoned CityCooks producer Catherine Petersen to request an opportunity to job shadow at the station, hoping to get some insight into just how the process works. She proved to be very accommodating, arranging a date and time for me to come to the Citytv studios.

Hosted by Simi Sara, each 30 minute program is filmed ‘live to tape’, meaning that they approach it as if they are live, even though they are not. The taping of each segment is kept very close to assigned time lines and there seem to be no ‘redos’ or miles of extra footage to edit later. All this is done with the intent of capturing a more live, dynamic feel to the finished product. On the day of my visit the guest was Chef ‘Charlie’ Yang, who has been cooking with the Mark James Group for 8 years, most recently as head chef at The Yaletown Brew Pub, where he describes his food to be an ‘Asian Flair’ style of cooking. CityCooks formats its programming to allow each day’s guest to demonstrate 3 dishes, plus ‘on site’ footage is shown during the introduction of each episode to give the viewer a visual feel for the establishment where he or she is from. Chef Charlie’s menu for the day went as follows:

1) Manturian Chicken
2) Shanghai Ginger Beef
3) Schezuan Style Chicken Chow Fun (‘Ho Fun’= “Flat Rice Noodles”)

The feeling on the set was friendly and informal, while still retaining a keen sense of timing and professional efficiency. There is no live audience, only two camera operators plus 'Camera 1', 'Camera 2' and an 'Iso (isolation)-Cam' for more detailed close up shots. One of the cameramen joined Simi in knicking bits of food from the back of Chef Charlie's most recently completed 'Manturian Chicken' dish, just as the commercial break began. I was impressed when she admitted this to her future audience during the taping that followed, the 'Shanghai Ginger Beef' segment.

Catherine Pedersen is not only the supervising producer and writer, but also the person to find and screen each guest plus their featured recipes before the taping even begins. She is also very closely involved with all details of the taping process itself. While clearly a busy woman, she was gracious enough to tour me through Citytv’s studios, control rooms and tape archives….all the while explaining the responsibilities of her own job, as well as the process of how an episode of CityCooks is made. The episode I observed will air in about one month.. According to Petersen, the station likes to keep about one month ahead with their taping schedule, creating between one and four programs per week.

I was surprised to see just how hands on the creating of an episode actually is. Back in October of 2005, Harpers Magazine had published a hilariously provocative article titled ‘Debbie Does Salad: The Food Network at the Frontiers of Pornography’. It begins by bringing the reader into a scene where we are shown just how time consuming, tedious, largely staffed and, one can assume, costly the taping of a cooking show can be:

“Early this morning the team had gathered at the Food Network’s new 13,000-square-foot studios on Manhattan’s West Side and proceeded to shoot three episodes of Moulton’s show, Sara’s Secrets. Now it was late in the day, and fatigue had set in”……. “More than a dozen people huddled around the star. There were the executive, assistant, associate, and culinary producers; the director and technical director; and the camera operators, production assistants, and food stylists.”

As a side bar, author Frederick Kaufman’s premise throughout the article is to draw parallels between the formulas and presentation styles of the two industries, at one point even teaming up with porn still photographer Barbara Nitke to discuss their often not so subtle similarities…….though I can assure you, Simi and CityCooks do not subscribe to such antics. They provide a bright, upbeat program that directs itself mostly towards local community and its production is done with a reasonable amount of time, resources and staff.

I finished my visit by joining the 8 or so friendly CityCooks staff in gathering around the studio's kitchen island, as we collectively nibbled on the 3 tasty dishes Chef Charlie had created for the show.....a great finish to a very enjoyable and informative experience. CityCooks airs Monday to Friday at 6:00 pm (on channel 13) in Vancouver and Monday to Friday at 6:30 pm in Winnipeg.

jose's farm

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Jose shows the fruits of his labour at JPS Vegetable Farm.

When first arriving at JPS Vegetable Farm in Richmond, B.C., one may think it not to be a farm at all. The prominently displayed road sign reading 'Doggie Day Care / Canine Social Club' is a quick tip-off to Jose's quirky sense of humour. A series of buildings set back from the road obstruct the view of a large glass structure beyond. Formerly a hydroponic greenhouse (its heating equipment is no longer in use), it is now not only used to grow organic vegetables and seedlings,....but also serves as home to ducks and geese which are rotated from plot to plot, keeping the birds well fed and the the soil fertilized. Oh yeah....and he plays host to the 'Canine Social Club'.

Back to the organic vegetables....produce grown include kai laan, bok choi, ung choi, mezuna, spinach, arugula, lettuce, choi joi, pumpkin, squash and cabbage. Jose is experimenting with growing food in a manner that would appeal to local chefs.....'value added' products grown by crowding the seeds and harvesting early, while the vegetables are still tender and small. Locals are also welcome to drop by JPS to purchase produce, as well as fresh eggs. He is now considering opening a 'drive-thru salad bar' for the summer months; an opportunity to introduce more people to his unique way of growing food.

Squash?

I first came to help out in Jose's greenhouse through Chef Ian (one of my instructors at culinary school). Volunteers were invited to come out for a few hours on Saturday mornings and lend a hand. Tasks such as trampling down and hauling away overgrown plots of mature bok choy, transplanting pumpkin seedlings, planting basil, and taking a spin with the rototiller are all activities we are able to experience with each visit. It's true that many hands make light work, and such a collaborative effort certainly is a lovely way to start the weekend. One morning I arrived to the sound of loud opera music being played through stereo speakers....audible to all with limbs, tails, wings and root systems. Knowing as little as I do about growing and nurturing a garden (successfully) I see JPS as a wonderful opportunity for me to learn, hands on (and supervised) from someone who genuinely and enthusiastically loves not only farming, but also to teach others.

Beautiful mixed greens play centre stage to my homemade pizza.

back to life

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I've been a pretty lame blogger these last few weeks. With culinary school complete and my schedule my own again, I've been luxuriating in returning to my previous lifestyle; one where I am the driver of my own bus. The timetable, routes, road conditions and fellow passengers vary daily....keeping me both stimulated and inspired....reconnected with family and friends, participating in more cultural events, wearing clothes that actually make me look and feel like a girl (instead of the asexual polyester uniform I'd been sporting 5 days a week since January 2) and cooking in my own kitchen. Soon enough, it will be time to start the next chapter of my culinary journey. It is going to take some time to make sense of school. What have I learned and how will I apply it? I am confident that, in time, the answers will reveal themselves. For now, life is rich and spring is here.

My lunch....Ham & Pea Soup, Spinach Salad and Sauerkraut ($1.75)

Last Wednesday I popped by to volunteer for a day shift at Carnegie Centre (something I used to occasionally do about a year and a half ago). Located on the corner of Main and Hastings on Vancouver's lower east side, Carnegie serves as an invaluable resource to its largely low income and often marginalized community. Located on the historic building's second floor (built in 1903), their kitchen and dining area serve some 400-600 clients 365 days a year. The food program relies largely on help from the clients themselves, offering food coupons in exchange for completed kitchen shifts, which can later be redeemed for in-house meals. The food is fresh, healthy, affordable and very tasty. Wonderful food for the people, by the people. It was great to be back and see so many friendly, familiar faces.

Sean's Cookin' Clogs.


Lemon & Mint Water + Fresh Salad....both 'a la Mike'.


Roasted Mushroom, Pepper & Artichoke Salad.

notch hill organic farms

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My visit to the conference in Sorrento also included a visit to Notch Hill Organic Farms. Owned and operated by Sue Moore, it is one more glowing example of the beauty and abundance so many of our farmers are creating to share with us, and to feed us. It was a hot and sunny afternoon the day we toured her land, getting a glimpse into just how hard one must work to succeed at such a demanding (and rewarding) lifestyle.

Walking the land with Sue (far left).

Red sun chokes. Most of this crop is grown for restaurants who request and appreciate such unique ingredients.

Orders written up at the packing house. The 'Heidi' order (for Chef Heidi Fink) was used that same evening to become appetizers for our conference's wrap up party.

My dirty foot.

Clean feet.

The strong, silent type.

stellar seeds

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Despite my valiant efforts last spring, I remain sadly lacking in the gardening department. Now more than ever, I am in awe of those able to work in harmony with nature’s rich complexities and actually grow something; especially if it is edible. When asked how they do so, these people often tell me how easy it is. I suppose that once one has experiential understanding of its laws, it then has a certain rhythm to it…? Still, I remain convinced that those of you who hold and apply such knowledge are somehow able to access a direct line to the divine.

On day 2 of our conference 'The Power of Food Systems: Forging Strong Relationships', I was fortunate enough to partake in the ‘Field to Fork’ event. Part of the day included a visit to a seed workshop at ‘Left Fields Farm’. Led by Patrick Steiner, founder and operator of Stellar Seeds (all organic), it was an incredible opportunity to learn, hands on, how to sort, clean and preserve seeds.

Patrick's t-shirt. (by artist G. Hill from Alert Bay)

Patrick is both charismatic and enthusiastic when sharing his knowledge, making him a natural as a teacher. As he led us through different stations to collect each seed species, I somehow felt he was teaching us something that deep down, we already knew. We are from seed and we eat from seed and we consume seeds in much of what we eat. We are interconnected to the process on so many levels. I honestly feel that what I was taught that day is one of the most important and potentially useful skills a human being can learn. It touches on health, science, the environment, heritage, community, economy and empowerment. It is our past, our present and, most significantly, our future.

Left Fields Farm is home to both Stellar Seeds and Crannog Ales, which is Canada's only certified organic farmhouse microbrewery.

Patrick takes our tour group out into the field to collect drying bunches of 'Amish snap peas'.

Stomping on the bunches to loosen the peas from their shells.

Sifting the stomped bunches of peas through a screen is the next step in sorting the seeds from the chaff.

Fanning the chaff away from the pea seeds. A second bucket sits directly below the first, catching the seeds as they fall straight down and away from the blowing chaff.

Mostly cleaned pea seeds. At this stage, the last of the chaff can be removed by hand.

Drying bunches of beans. Separating the bean seeds from the chaff is done by using the same method as for the peas.

Shelled beans.

Fermenting tomatoes (gardener's delight and golden cherry) being crushed for sorting. Next, the tomatoes are divided into 3 separate buckets and topped up with water. The pulp rises to the top, is poured off, and then the process is repeated another 2-3 times, until the water is clear. Then the mixture is poured through a sieve, leaving the seeds ready to spread thinly on a plate to dry.

Tomato seeds drying in the sun.

Farm apprentice, Nicha, scooping out the cucumber seeds.

Cleaned cucumber seeds, drying in the sun. These seeds are separared and cleaned by using the same method as for the tomatoes.

Lucky pigs get (seedless) cucumber snacks.

Sorted corriander seeds. The process for cleaning these seeds is quite similar to the method used for peas and beans, except that instead of stomping on the seeds with your feet, they are rubbed between your hands.

feast of fields

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YIKES! Too busy to blog these days. Darn it. Lots to say... No time to say it... I am literally on my way out the door, heading for a conference in Sorrento, B.C. The topic of this all weekend event is 'The Power of Food Systems: Forging Strong Relationships' (I'll explain later).

In the meantime, here are some photos I took last Sunday at 'Feast of Fields', hosted at the U.B.C. Farm. It was a fine way to savour the last days of the season; not to mention a bounty of fine food and drink. Presented by Farm Folk/ City Folk, this sumptious event "emphasizes the farm-to-plate connection". Fun and yum in the sun.