UBC Farm receives $2M from founders of Nature’s Path Foods

UBC Farm receives $2M from founders of Nature’s Path Foods

The donation from Arran and Ratana Stephens, co-founders of North America’s largest organic breakfast and snack foods company, is a personal gift to the Centre for Sustainable Food Systems at UBC Farm.

Market Recipe Blog: Baked Fennel Dip

Fennel has a sweet, fragrant, anise-like flavour, which pairs perfectly with this rich and creamy cheese dip. It will be a huge hit at any dinner party, with a side of fondue items such as roasted veggies, bread, and crackers!

Baked Fennel Dip (Gluten-Free)

Ingredients

  • 1 bulb fennel, sliced very thinly
  • 2 tsp oil
  • 8 oz. Plain cream cheese, room temperature
  • 1/4 cup mayonnaise
  • 1 tsp apple cider vinegar
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 1 large clove garlic, finely minced
  • 1/4 tsp onion powder
  • 1 cup shredded white cheddar, divided

Instructions

  1. Sautee fennel in oil until caramelized
  2. Whip cream cheese and mayonnaise together until light and fluffy
  3. Mix in vinegar, salt, black pepper, garlic, and onion powder until combined
  4. Fold in caramelized fennel, and 3/4 cup of cheddar
  5. Transfer dip mixture into an oven-safe dish
  6. Top with remaining 1/4 cup cheddar and bake at 375F for 30 minutes or until top is golden brown

Pick up garlic and onion at our last Winter Market this November from 10AM-12PM at UBC Farm. Check what’s in season on our seasonal produce availability guide. Learn more about our produce and browse other recipes in our Market Recipe Blog. These market recipe blog posts are linked from our newsletter when they are posted; to get regular updates, make sure to join our newsletter here.

CSFS Annual Report 2017-2018

Our CSFS Annual Report captures the achievements and activities of our diverse programs and the milestones we have reached as an organization. Learn more about this year’s research findings, education programs and community initiatives here.

Market Recipe Blog: Vegan Burger Bowls

Tired of throwing cubes of tofu in your veggie bowls? These make-ahead patties are made with just a handful of ingredients, and are perfect to throw onto a salad or grain base for a wholesome meal!

Vegan Burger Bowls (Gluten-Free)

Yield: 2 servings

Ingredients

PATTIES

  • 1 c. rice, uncooked and divided (1/2 c. cooked rice for burger patties; the rest is for rice bowl)
  • ½ c. lentils, uncooked
  • 2 tsp. olive oil
  • 1 onion, sliced
  • 2 large carrots, chopped finely
  • 2 handfuls of kale, chopped

TO ASSEMBLE

  • Kale, sautéed
  • Avocado
  • 1-2 tbsp. pesto

Instructions

  1. Preheat oven to 300F.
  2. For the patties, cook rice in one pot and lentils in another. Once both are cooked, add ½ c. of the rice and lentils to a high speed binder or food processor.
  3. In a saucepan over medium high heat, add in olive oil and onions and sauté until the onions are beginning to caramelize. Add in the chopped carrots and kale.
  4. Once all the veggies are cooked, add everything to the blender or food processor along with the rice and lentils, and give it a whirl until mixture is easily moldable into patties. Don’t overmix because you don’t want it to be super mushy.
  5. Pan-fry the patties using medium heat until the exterior is brown, then transfer them to a baking sheet lined with parchment paper. I baked these for 10-15 minutes in the oven until the interior has completely cooked. You can also just bake them at 350F if you don’t want to go through pan-frying them first, but you’ll have to leave them in the oven for longer.
  6. Once patties are done, mix the leftover cooked rice with pesto and assemble the bowl to your liking!

Pick up onion, kale and carrots at our weekly Winter Markets every Saturday in November from 10AM-12PM at UBC Farm. Check what’s in season on our seasonal produce availability guide. Learn more about our produce and browse other recipes in our Market Recipe Blog. These market recipe blog posts are linked from our newsletter when they are posted; to get regular updates, make sure to join our newsletter here.

Market Recipe Blog: Lentil Shepherds Pie with Roasted Garlic Mashed Cauliflower

Technically this should be called a ‘farmer’s pie’ since this recipe is made entirely from plant-goodness!

Lentil Shepherds Pie with Roasted Garlic Mashed Cauliflower (Vegan)

Yield: 4-6 servings

Ingredients

  • 1 recipe of Roasted Garlic Mashed Cauliflower
  • 1 tbsp coconut oil
  • ½ onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, cut into medium cubes
  • 1 rib of celery, diced
  • ½ cup frozen peas
  • ½ cup corn kernels
  • 8 oz (about 2 cups) sliced crimini mushrooms
  • 1 tsp oregano
  • ½ tsp thyme
  • ¾ + ¼ cup cooked lentils, divided
  • ¼ cup tomato paste
  • 2 tsp coconut sugar
  • 1 cup vegetable broth
  • 1 bay leaf, optional
  • Salt and freshly cracked black pepper, to taste

Instructions

  1. In a large saucepan, heat the coconut oil over medium-high heat. Once hot, add the onion and garlic and cook until softened and fragrant.
  2. Add the carrots, celery, peas, corn, mushrooms, ¾ cup of lentils, oregano, thyme, and briefly mix. Stir in the tomato paste and coconut sugar until evenly incorporated.
  3. Pour in the vegetable broth and add the bay leaf. Reduce heat to medium and simmer for 15 to 20 minutes, or until vegetables are tender. Do not cover the pot with a lid; allow some of the liquid to evaporate to obtain a thick stew-like filling. Mix in the remaining ¼ cup of lentils at the end to retain texture.
  4. MAKE-AHEAD OPTION: Transfer hot filling to casserole dish and dollop prepared Roasted Garlic Mashed Cauliflower over the surface. Use a spatula to spread the mashed cauliflower over the entire surface. Wrap with plastic cling film and refrigerating overnight. The next day, remove the plastic wrap and bake in an oven preheated to 375⁰F for 50 to 60 minutes, or until thoroughly heated through and top is browned. Remove bay leaf when serving and serve hot.
  5. IF SERVING THE DAY OF: Preheat oven to 400⁰F. Assemble pie as directed above, dolloping mashed cauliflower over the hot filling in a casserole dish. Bake assembled dish in the oven until top is browned, about 20 minutes. Remove bay leaf when serving and serve hot.

Pick up romanesco cauliflower, carrots, garlic, onions, mushrooms and herbs at our winter markets, 10AM-12PM every Saturday in November at UBC Farm. Check what’s in season on our seasonal produce availability guide. Learn more about our produce and browse other recipes in our Market Recipe Blog. These market recipe blog posts are linked from our newsletter when they are posted; to get regular updates, make sure to join our newsletter here.

The Colours of Food Security

The Colours of Food Security is created by the LUGE Lab at UBC. This research group is led by CSFS Associate Navin Ramankutty and features CSFS postdoctoral researchers Zia Mehrabi and Matthew Mitchell.

The project showcase an online exhibition features strikingly colourful maps that illustrate a vivid picture of global agriculture and key issues surrounding the food system today.

 

“We chose maps because they are a powerful medium for eliciting social change. Maps are both useful and beautiful. They provide a view of the world that stirs emotions about a sense of place, identity, responsibility, and connectivity.”

To learn more, visit the website and read the blog.

New Internships available! Apply by Nov. 18.

Gain credit and work experience. The Land and Food Systems Internship (LFS 496) prepares UBC students professionally and academically for future careers through a mentored learning experience with a real food business or organization.

Market Recipe Blog: Fall Bounty Flatbread

Red lentil hummus, seasonal roasted kabocha, caramelized onions, and kale are all featured on this beautiful fall flatbread. A warming, colourful and delicious meal that you’ll want to share with friends and family!

Fall Bounty Flatbread (Vegan)

Yield: 4 servings

Ingredients

HUMMUS

  • 1 cup dry red lentils
  • 4 medium carrots, roughly chopped
  • 2 unpeeled garlic cloves
  • 3 tbsp olive oil + more as needed
  • ¼ tsp turmeric powder
  • ½ tsp paprika
  • 1 tsp cumin
  • Salt & pepper, to taste
  • 1 tbsp miso paste
  • 2 to 4 tbsp lemon juice
  • ¼ cup tahini

FLATBREAD

  • 1½ cups whole wheat flour
  • 1 tbsp baking powder
  • ¼ tsp sea salt
  • ¾ cup plain unsweetened yogurt (dairy or non-dairy)
  • 1 to 2 tbsp vegetable oil

TOPPINGS

  • Vegetable oil
  • ½ medium kabocha squash, cut into strips
  • 1 onion of your choice, thinly sliced
  • A splash of balsamic vinegar (optional)
  • ½ bunch kale, washed and chopped into ribbons
  • Salt & pepper, to taste
  • Balsamic glaze
  • Toasted pumpkin seeds

Instructions

HUMMUS

  1. Cook lentils in a generous 3 cups of water and cook according to package directions. Once cooked through, drain thoroughly.
  2. Toss chopped carrots and garlic cloves in about a tablespoon of olive oil with turmeric, paprika, cumin, salt, and pepper. Toss the kabocha squash in oil, salt, and pepper as well. Spread out the vegetables into a single layer on a baking tray (keeping the carrots and squash on separated) and roast at 400°F for 25 to 30 minutes, or until fork-tender and lightly charred. Once cool enough to handle, peel the garlic cloves.
  3. In a food processor, blend the lentils, roasted carrot, peeled garlic, remaining olive oil, miso, lemon juice, and tahini until smooth.

FLATBREAD

  1. Briefly mix the flour, baking powder, and salt together in a medium mixing bowl.
  2. Make a well in the center and add the yogurt into the well. Mix with a spatula or your clean hands until a rough dough is formed.
  3. Flip the dough out onto a lightly floured surface and knead for a minute or two.
  4. Divide the dough into 4 balls. Flatten each ball into an oblong shape until about ¼” thick.
  5. Heat a large skillet over medium-high heat. Add about 2 tsp of cooking oil to the pan per flatbread, and once the oil is hot, fry the shaped dough one at a time. Cook 1 to 2 minutes per side, or until golden brown and puffed up.

TOPPINGS

  1. Heat about 2 tsp vegetable oil in the same skillet used to cook the flatbread. Cook onions until caramelized and add a splash of balsamic vinegar near the end of cooking. Add the kale to the pan and sautee until wilted. Season with salt and pepper to taste.

ASSEMBLY

  1. Spread a generous layer of hummus on each flatbread. Top with sauteed kale, roasted squash, a drizzle of balsamic glaze, and pumpkin seeds. Keep warm in an oven at the lowest temperature until ready to serve.

Pick up kabocha, kale, onions, garlic and carrots at our winter markets, 10AM-12PM every Saturday in November at UBC Farm. Check what’s in season on our seasonal produce availability guide. Learn more about our produce and browse other recipes in our Market Recipe Blog. These market recipe blog posts are linked from our newsletter when they are posted; to get regular updates, make sure to join our newsletter here.

Saturday Market Volunteer Feature: Paula Marinescu

We know that one of the main reasons people love to visit the UBC Farm Saturday Farmers’ Market is the community: chatting to vendors, seeing friends, spending time with family, and meeting new people. One person our marketgoers are sure to have seen is Paula Marinescu. This is Paula’s fifth season volunteering at the UBC Farm stall and we couldn’t imagine our market without. She brings an infectious smile and a can-do attitude each Saturday that makes working the market downright fun. Find her talking up cucumbers or stocking veggies during the afternoon market!

I would love to hear how you first heard about the Farm and what interested you in coming out?

We moved into the UBC neighborhood back in May 2007, and through some friends we heard about the Farm. We started coming regularly to the Farm and then one Saturday morning while I was shopping another volunteer, Sara, recruited me. She said, “Well, I see that you really love what we have here at the Farm and you come here every Saturday, so would you come would you like to volunteer?” And I thought, “Whoa, that’s a great opportunity to actually spend even more time at the Farm, and with the amazing produce that’s here.” I didn’t actually know about the volunteer program. She was the first one to mention it to me. So that’s actually how I found out about the volunteering aspect of the Farm. I was shopping here for a long time, but back then I wasn’t aware of the volunteer program.

Paula, on the left, with Sara, a longtime UBC Farm volunteer who recruited Paula for our markets

Is there anything you would say to people who are interested in volunteering at the Farm or interested in shopping at the Farm? What makes it special to you?

I just love the fresh produce. It’s seeing real food that actually touched the ground because I see so much produce in other markets that didn’t even touch the soil. Here I know everything is organic, grown in the land and it has the most nutrition value that you can possibly get. So I really love the quality. And it’s so different from what I do in terms of work. I’m with computers in my professional work so here being with food and talking to people it’s a big change for me. It’s a really nice balance.

This is your fifth season helping at the market, what’s the best or biggest change you’ve noticed over the years?

I really like how the quality is maintained or even improved throughout the years. They introduced more varieties since I started here. Like for example this year was the first year I’ve seen eggplants. Plus the fact that they got the certification of organic, because they were growing organic before when I started but it wasn’t certified. A lot of people would ask “Is this certified organic food?” and I would have to tell them “Yes, it is organic but it’s not certified.” But since last year when the farm got the certification I could actually proudly say “What you buy here at the UBC Farm is certified organic.” And having the chicken over the winter [last year], that was great! I like being able to buy eggs all through the wintertime too.

So what is it that keeps you coming back to the Farm throughout the years?

Definitely, it’s the quality of food and the people. I love the people working here. They are always cheerful and kind and thoughtful.

You can find Paula at the UBC Farm stand at our Saturday Farmers’ Market this Saturday for our final regular season market of 2018. Learn more about other market vendors and topics on our Saturday Farmers’ Market blog! These weekly market blog posts are linked from our newsletter when they are posted; to get regular updates, make sure to join our newsletter here.

Market Recipe Blog: Pumpkin Mac ‘n’ Cheese

Give your mac n’ cheese a fall twist with this pumpkin variation topped with pumpkin seeds! This would be a fantastic fall dish to serve at any dinner party, as a weeknight meal, or a lovely side for the upcoming holiday season.

Photo by Martin Dee

Pumpkin Mac ‘n’ Cheese (Gluten-Free with Vegan Option)

Yield: 3-4 servings

Ingredients

Topping

  • ½ cup roughly crushed tortilla chips
  • 2 tbsp raw shelled pumpkin seeds
  • ½ tsp dried parsley
  • Cooking oil

Pasta

  • 4 cups dry macaroni
  • 1 russet potato, cubed
  • ½ cup pumpkin puree (from one small pie pumpkin, roasted until soft  and flesh scooped out)
  • 1 cup shredded aged cheddar cheese OR ¾ cup + 2 tbsp nutritional yeast, divided (vegan option)
  • 1 tbsp mustard
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp freshly cracked pepper
  • ½ to ⅔ cup water

Instructions

  1. Bring a medium-large pot of water to a boil. Steam or boil the cubed potato until fork-tender. Keep the boiling water and use it to cook your macaroni according to package directions. Drain when pasta is al dente.
  2. Prepare the crunchy topping by mixing crushed tortilla chips, pumpkin seeds, dried parsley, and 2 tbsp nutritional yeast. Spread this mixture onto a baking sheet, spray it with cooking oil, and toast at 375 F until golden brown, about 5 to 7 minutes.
  3. In a food processor, blend the cooked potato, pumpkin puree, 3/4 cup nutritional yeast, mustard, garlic powder, salt, pepper, and 1/2 cup water until very smooth. Adjust flavours and consistency as needed.
  4. Combine cooked pasta with sauce and mix until coated. Transfer to a serving dish and top with topping mixture. Serve while warm.

Pick up pumpkins, potatoes, and parsley at any of our weekly markets: Tuesdays 4-6:30PM at the UBC Farm, Wednesdays 11:30AM-1:30PM at the UBC Bookstore, and Saturdays 10AM-2PM at UBC Farm. Check what’s in season on our seasonal produce availability guide. Learn more about our produce and browse other recipes in our Market Recipe Blog. These market recipe blog posts are linked from our newsletter when they are posted; to get regular updates, make sure to join our newsletter here.

Feeding Growth: Cultivating Connections

“I see Feeding Growth and other organizations like Local BC or other food-processing associations as core entities to structure directed dialogue and the problem-solving conversation.”
— Max Rivest, CEO and co-founder of Wize Monkey.

Max Rivest – Photo Credits to Chung Chow

Our Feeding Growth program is proud to hear that the alumni from our first cohort continues to ‘think outside the bean’. Now in its fourth year of progressive food business workshops, the Feeding Growth community continues to be a place for learning and growth.

For the full article, please check out Business Vancouver, and special thanks to Wize Monkey, and Earnest Ice Cream for their kind statements.