Market Recipe Blog: Fall Fair 1st Place Pie (“Drunken” Forager’s Fruit Pie)
We look forward to our annual Fall Fair pie contest all summer long to taste the medley of flavors our community bakes up for the occasion! Folks enter their time- and taste-tested pies to be judged (kindly!) and sampled, and we get to reap the rewards of their careful work. This year’s winner, baked by Stacey Skoretz, is a Drunken Forager’s Fruit pie filled with BC bounty including pears, wine and grape juice. Delight your dinner guests with this recipe, and don’t be scared off by the two day prep period. It’s worth every bite!
Fall Fair 1st Place Pie (“Drunken” Forager’s Fruit Pie)
Recipe
-
Filling
- 12 lbs. nearly ripe pears – peeled
- 3 cups BC red wine
- 1 cup BC grape juice
- 4 cups sugar
- 2 cinnamon sticks
- 3 star anise pods
- 1 vanilla bean – split
- 4 tbs. cornstarch mixed with 2 tbs. water
- 3/4 cup dried cranberries
-
Crust
- 1/2 lb. shortening
- 3 cups pastry flour
- 1 egg, beaten
- 1 tbs. vinegar
- Water
- Ice
Instructions
-
Day 1
- Combine wine, juice, sugar, cinnamon, star anise and vanilla bean in pot. Bring to boil, stirring until sugar dissolves. Add pears to mixture, ensuring they are covered. Poach for approximately 15-15 minutes. Cool and cover in fridge overnight.
- Combine flour and shortening until mixture resembles pea size crumbs. In a separate bowl, combine egg and vinegar. Add enough water so total liquid volume is one cup. Add ice to cool. Combine just enough liquid to combine flour mixture into dough crumbs. Roll into a ball and refrigerate. Day 2
- Roll out crust, and use egg wash on edges. Blind bake at 400F and cool.
- Remove pears from poaching liquid, and slice. Set aside.
- Remove ~1.5 cups of poaching liquid, and add to a separate pot. Add cranberries and boil until soft. Drain cranberries and set aside. Once cool, add them to pears.
- Boil cranberry wine liquid and reduce to one cup. Add cornstarch mixture, and boil until thick.
- Pour cranberry & pear mixture into baked pie shell. Add the thickened liquid. Use pastry brush to glaze the top.
- Chill and serve!
Pick up produce at any of our three 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. Learn more about our produce and browse other recipes in our Market Recipe Blog. Recieve regular market recipes from our newsletter here.
Saturday Farmers’ Market Vendor Feature: Dageraad
Saturday Farmers’ Market Vendor Feature: Dageraad
This week’s feature is Dageraad! “Dager-add,” meaning “daybreak” or “sunrise” in Dutch and named after Dageraadplaats- a square on the east side of Antwerp. They sell a Belgian-style beer, brewed right here in BC. It looks great (truly, such aesthetic labels) and tastes even better. Be sure to stop by to see what types of ales they have with them this week, and to give their products a try.
What kind of products do you have?
We are a Belgian-style brewery based out of Burnaby, so we make the beers with Belgian yeasts and they are unfiltered.
What beers did you bring to market today?
Out for the summer, we had the “Brightside” which was a tart table Saison, brewed with lemons. We also have some mainstay beers- “Rainshine” which is a hoppy blonde ale with grapefruit peel and the “Blonde” which is a medium-dry blonde ale which has been brewed with a blend of spices and caramelized sugar. But we have plenty more varieties, which you can on our website.
How long has Dageraad been around?
We just had our 5th year anniversary back in May, and on an exciting note, we actually won Canadian Brewery of the year in 2018!
What was the motivation in this company being started?
The owner went to brewery school and also visited Belgium and fell in love with the style of beer there, so he wanted to open a brewery and bring that back. We are the only Belgian-style brewery that I know of, and this makes us quite unique locally.
What would you like customers to know about Dageraad?
Come visit us and check us out! We are in Burnaby by the Production Way SkyTrain station and we are open until 9 most nights of the week so you can pop in and try the beers. Our product can also be found in the local BC Liquor Stores, and a number of wine stores near you. You are able to bring food into the brewery if you do decide to visit, as right now we just have a couple of snacks on our menu.
Authors note: these beers have lovely labels! Be sure to check them out online, because they don’t only have great flavor, but they look great in your fridge.
For more details, check out their website, their Facebook, or their Instagram. This is their last week at our market, so be sure to stop by and check them out!
Lobby Gallery Exhibition: Nature & Nourishment
Lobby Gallery Exhibition: Nature & Nourishment
Friday, May 24 to Friday, September 20, 2019 from 8:30AM-5:00PM
At the Liu Institute Lobby Gallery the CSFS presented Nature & Nourishment: The Agrobiodiversity and Food Security Nexus.
This exhibit took you around the world through the eyes of food systems researchers to explore the agrobiodiversity-food security nexus. In photographs from Asia, Africa, and the Americas, two key messages emerge from the images. The first is one of concern and warning. Agricultural biodiversity is critical to food production and the ecosystem services that agricultural landscapes provide, and loss of this diversity will have significant and far-reaching negative consequences. The second is hopeful and courageous. People globally are working diligently and enthusiastically to understand, conserve, and increase agrobiodiversity to create a more resilient and food sovereign future.
This exhibit featured the work and research of the CSFS and the Diversified Agriecosystem Research Cluster, including CSFS grad student Amber Heckelman, CSFS Postdoctoral Fellow Matthew Mitchell, CSFS Research Manager Laura Morillas, and CSFS Academic Director Hannah Wittman.
This event was co-sponsored by the Peter Wall Institute for Advanced Studies, Liu Institute for Global Issues, and UBC VPRI Research Excellence Cluster Program.
Date and Time
Friday, May 24 to Friday, September 20, 2019 | 8:30AM – 5:00PM
Location
Lobby Gallery at the Liu Institute for Global Issues | 6476 NW Marine Drive
Read More Here.
Market Recipe Blog: Leek Fritters
Market Recipe Blog: Leek Fritters
If the first gusts of crisp fall air have you reaching for cozy blankets, hot tea and dreaming of squash season, this recipe is for you. We are looking to warming fall foods to tide us over this week, starting with this recipe full of autumn alliums. These versatile fritters will shine on a fall brunch menu, or round out your dinner plate as a great side. You can make the batter ahead and store up to three days in the fridge, and customize the sauce with whatever greens you have on hand!
Leek Fritters
Recipe (adapted from Yotam Ottolenghi)
-
Sauce
- 1/2 cup Greek yogurt
- 1/2 cup sour cream
- 2 garlic cloves, crushed
- 2 tbsp lemon juice
- 3 tbsp olive oil
- 1/2 tsp salt
- 2.5 cups chopped greens, such as parsley, cilantro, celery leaves or sorrel
-
Fritters
- 3 large leeks
- 5 small or 2 large shallots, finely chopped
- 2/3 cup olive oil
- 1 fresh red chile, seeded and sliced
- 1/2 cup greens, finely chopped
- 3/4 tsp ground coriander
- 1/4 tsp ground turmeric
- 1/4 tsp cinnamon
- 1 tsp sugar
- 1/2 tsp salt
- 1 egg white
- 3/4 cup plus 1 tbsp self-rising flour
- 1 tbsp baking powder
- 1 egg
- 2/3 cup milk
- 4.5 tbsp unsalted butter, melted
Instructions
- Blend all sauce ingredients together in a food process until uniform. set aside for later.
- Cut the leeks into 1-inch thick slices; rinse and drain. Saute the leeks and shallots in a pan with half the oil on medium heat for about 15 minutes, or until soft. Transfer to a large bowl, and add the chile, greens, spices, sugar and salt. Allow to cool down.
- Whisk the egg whites to soft peaks and fold into vegetables. In another bowl mix together the flour, baking powder, whole egg, milk and butter to form a batter. Gently mix it into the vegetable mixture.
- Put 2 tablespoons of the remaining oil in a large frying pan and place over medium heat. Spoon about half of the vegetable mixture into the pan to make four large fritters. Fry them for 2-3 minutes on each side, or until golden and crisp. Remove to paper towels and keep warm. Continue making fritters, adding more oil as needed. Serve warm, with the sauce on the size or drizzled over.
Pick up produce at any of our three 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. Learn more about our produce and browse other recipes in our Market Recipe Blog. Recieve regular market recipes from our newsletter here.
Eating Tomorrow: The Battle for the Future of Food
Eating Tomorrow: The Battle for the Future of Food
Thursday, October 24, 4:00 p.m. – 5:30 p.m.
Join author Timothy A. Wise in a conversation with Dr. Jennifer Clapp and Sophia Murphy about concentrated economic power in the world’s food systems.
In his book, Eating Tomorrow, Wise makes a convincing case that increasing the industrial production of agricultural commodities does almost nothing for the 850 million people in the world who live with chronic hunger. Industrial agriculture can even make their situation worse. Wise argues that agribusiness and its well-heeled philanthropic promoters are using food policies to feed corporate interests. In the process, they are destroying the natural resources—land, air, water, climate—we all will need to eat tomorrow, while farmers and farm workers are left with precarious livelihoods.
Attendees will get an opportunity to buy Timothy Wise’s book, Eating Tomorrow.
When and Where?
- Thursday, October 24 2019 | 4:00 p.m. – 5:30 p.m.
- FNH Room 40 | 2205 East Mall, Vancouver BC
About the Presenters
Timothy Wise – Author, Senior Researcher, and Fellow
Dr. Jennifer Clapp – Professor and Canada Research Chair
Sophia Murphy – PhD Candidate
Saturday Farmers’ Market Vendor Feature: The Masala Shop
Saturday Farmers’ Market Vendor Feature: The Masala Shop
This week’s feature is The Masala Shop! They sell hand-mixed spice mixes that are sure to spice up your life (and your food)! We interviewed Susheela, the owner of The Masala Shop, and asked her some questions about how she started her business and how she makes her spice batches. Cumin to the market this week and chat with her about her favourite recipes and how to use different spices!
Susheela at her booth!
How did you start selling spices?
People would come over and eat at my house and then they would ask me for the recipe. When I started rattling off the list of spices, they would kind of glaze over and say that they don’t have those or that they haven’t heard of those. So, I started making little batches of spice so they can take it home and make it. Then people told me that I should start doing this!
How long have you been selling your spice mixes for?
I started in 2013 but I took a break because I was here at the UBC Farm Practicum at the time. I got sidetracked by farming but then people kept wanting my spices so I started again last year.
What are your most popular spices?
The two that I’ve got here: the Butter Chicken and the South Indian Curry because they’re the most versatile.
Can you give us a rundown of the different spices you sell?
I’ve got around 20 on a list I’m going to create at some point. But the ones I have now are the South Indian Curry (which can be used on anything), the Bengali Potato Masala, the Kofta Kebab (for meat like ground meat, grilling meat, etc), the Susheela’s Butter Chicken, the Jimmy’s Feast Biryani, a Souvlaki one, and Masala Chai (and even the chai has like 8 different spices within)!
What’s your favourite dish to make?
Right now, seasonally, we do green moong bean with dill (and we use so much dill we end calling it “dill vegetable” or “dill bhaji” or Shepuchi bhaji – Maharastrian Style instead of moong)! It’s soaked, cooked moong, dill with green chilies, lime- I’m salivating as I say this- and I use the South Indian Curry. It’s really nice for the summer because it’s hot and cool at the same time and it’s also vegetarian!
There’s more ways to use the spices on her website here as well!
Is there anything you want people to know about your shop?
It’s like having a Spice Mistress working directly for you! I roast everything myself and mix everything. Hopefully I’ll be growing a lot of these myself on my own farm soon but I try to source organically and make sure the spices are ground within a week of market.
How long does it take for you to make a batch of spices?
Sometimes it takes me a long time- I try to get whole spices as much as possible because it’s fresher. With things like ginger, I like to keep whole dried ginger instead of ginger powder so I can control how fine or coarse the spice is ground as well.
Where else can you be found other than the UBC Farm Saturday Farmers’ Market?
At Granville Island and soon to be online. I’m also hoping to set up a little business shop over on Granville Island as well!
For more details, check out their website, their Facebook, their Instagram, or shoot them an email at masalamistress@gmail.com! The Masala Shop can be found at the UBC Farm Saturday Farmers’ Market on the following dates: Sept 14, Sept 28, Oct 12, Nov 2, Nov 23. Remember to stop by before you run out of thyme!
Japanese Pickles
Japanese Pickles
About this Workshop
About this Workshop
Learn the art of making Japanese-style pickles! In this workshop, participants will learn how to make traditional Japanese Nukazuke pickles as well as Asazuke (quick pickles). Nuka is the Japanese word for rice bran. When brown rice is “polished” to make a whiter rice, every grain of rice is slowly rubbed so that some of the outside bran comes off. What you are left with is a sawdust-like substance that is the rice bran, aka Nuka.
Nuka has many uses in Japanese cuisine, one of which is making pickles. Vegetables that are pickled using Nuka are packed with probiotics. In this hands-on, beginner-friendly workshop, participants will get to make and enjoy two different types of Japanese pickles using, cucumber, daikon radish or/and seasonal vegetables available. All of the food prepared in this workshop will be vegetarian (some of store packed ruka has eggshells) and gluten free.
About the Instructor
Kimiko Suzuki loves sharing her passion for locally sourced, simple and delicious dishes. Born and raised in Wakayama, Japan, she enjoyed the freshness, sweetness and richness of vegetables picked from her grandfather’s garden plot and learned true home-style Japanese cooking techniques in her mother’s kitchen. Kimiko also teaches at Cook Culture and Well Fed Studio and a food writer for Vancouver’s local Japanese language newspaper – Shinpo.
Date and Time
DATE Wednesday, October 9th | 6:00 – 8:00 pm (2 hours)
Location
UBC Farm
3461 Ross Drive, Vancouver BC
Cost
$60 Standard ($53 Student) + GST
Register for this workshop
Fall Pies from Scratch
Fall Pies from Scratch
About this Workshop
About this Workshop
Fall flavors are full gear, it’s your chance to wow your crowd at Thanksgiving this year! In this class, we will see how to make easily 3 different pies, fall flavored, and you’ll get your try at rolling dough and preparing your own apple pie to take home! Here is what we will cover:
- Demonstration of how to make the best pie dough from scratch
- Demonstration of Pecan Pie
- Make an easy Pear Tarte Fine with puff pastry
- Make your own Apple Pie with Lattice Top – please note you will take this pie home to bake in your oven (not enough ovens to bake onsite).
Please bring your own pie dish! And you get to taste everything that is made during the class and take home your own Apple Pie and any leftover. We recommend you have dinner before or after the class, as it is an all dessert event!)
About the Instructor
Valetine (Aka Tartine of Tartine & Maple Cuisine) is a French cook who’s passionate about cooking and baking. She teaches mostly French food cooking and baking classes- both in your home, and around the Vancouver area! Trained in France in culinary skills, she has worked for catering events in prestigious Champagne mansions and in Paris at various locations including Hotel Ambassador. Valentine is now a full time cooking instructor in addition to a personal and private chef. Tartine & Maple’s mission is to demystify French food and address other food myths- making cooking fun and accessible for all!
Date and Time
DATE Tuesday, October 8 | 5:30 – 8:30 pm (3 hours)
Location
UBC Farm
3461 Ross Drive, Vancouver BC
Cost
$78 Standard ($68 Student) + GST
Register for this workshop
The Rise of Mega-companies in the Global Food System: Implications for Justice and Sustainability
The Rise of Mega-companies in the Global Food System: Implications for Justice and Sustainability
Tuesday, October 8, 2019 from 12:30PM-2:00PM
A shrinking number of ever larger “mega-companies” command enormous influence over the global food system. The Liu Institute for Global Issues is hosting a talk with Jennifer Clapp discussing this issue.
In this talk, Jennifer Clapp for a talk about the current status of corporate consolidation across the global agrifood system, its key drivers, and the implications of this trend for the future of food systems more broadly. She argues that a complex mix of technological, financial and policy factors have encouraged growing concentration in the sector in recent years, and discusses current policy proposals to address it.
Jennifer Clapp is a Canada Research Chair in Global Food Security and Sustainability, and a Peter Wall Institute for Advanced Studies International Visiting Research Scholar from the School of Environment, Resources and Sustainability at the University of Waterloo, Canada. She has published widely on the global governance of problems that arise at the intersection of the global economy, the environment, and food security. Her most recent books include Speculative Harvests: Financialization, Food, and Agriculture (with S. Ryan Isakson, Fernwood Press, 2018), Food, 2nd Edition (Polity, 2016), and Hunger in the Balance: The New Politics of International Food Aid (Cornell University Press, 2012).
This event is co-hosted by: The Centre for Sustainable Food Systems, Global Reporting Centre, The Peter Wall Institute for Advanced Studies,
and the School of Public Policy and Global Affairs (SPPGA).Date and Time
Tuesday, October 8 2019 | 12:30PM – 2:00PM
Location
XʷΘƏΘIQƏTƏM (Place of Many Trees) at The Liu Institute for Global Issues | 6476 NW Marine Drive
Register for FREE!
Eat Think Vote
Eat Think Vote
Eat Think Vote is a non-partisan campaign run in federal election years by Food Secure Canada to make food an election issue. It will be an opportunity for constituents to hear directly from candidates and ask tough questions about how their platforms address community issues related to (but not limited to) food security, food justice, healthy food, and more.
Eat Think Vote, Vancouver-Quadra
October 4, 2019, 6:30-8:30pm
Kitsilano Neighbourhood House
305 W 7th Avenue, Vancouver
Click here for details and registration.
Bring your most pressing food questions for the candidates. Check out Food Secure Canada’s policy backgrounders for inspiration.
This event is co-hosted by: The Centre for Sustainable Food Systems, Kitsilano Neighbourhood House, and the Public Health Association of BC. The event is moderated by Prof. Hannah Wittman (CSFS Academic Director, currently on study leave).