Market Recipe Blog: Summer Gazpacho
The height of summer usually means two things: hot temperatures and fridges stuffed full of fresh vegetables. This recipe will help you address both. Gazpacho is a refreshing chilled summer soup that you can easily customize with whatever veggies you have on hand. Mix it up with green tomatoes, scallions, or any other greens for a cool summer soup to help you beat the heat.
Summer Gazpacho
Recipe (adapted from Budget Bytes)
- 2 medium field cucumbers
- 1 medium sweet onion
- 1 garlic clove
- 1 medium avocado
- 1/4 bunch fresh parsley
- 1/4 bunch fresh cilantro
- 1 cup chopped greens, such as arugula or mizuna
- 2 Tbsp olive oil
- 1 Tsp salt
- 2 Tbsp lemon juice
- 1 cup water
Instructions
- Remove the ends from the cucumber and slice in half lengthwise. Scrape the seeds out with a spoon and then chop the cucumber into chunks. Dice the onion. Add the cucumber, onion, garlic (peeled) and greens to a food processor. Process until the vegetables are minced.
- Pull the leaves from the parsley and cilantro bunches. Add the leaves to the food processor along with the olive oil and the flesh from the avocado. Purée until smooth.
- Add the water, one tablespoon of lemon juice, and one teaspoon of salt. Purée until smooth again. Taste the soup and adjust the salt or lemon juice if desired.
- Serve immediately or chill until ready to eat.
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: Craftwilder
Saturday Farmers’ Market Vendor Feature: Craftwilder
This week, we are featuring Craftwilder, a Chilliwack-based local company that makes kombucha with hand-picked, ethically harvested, wild ingredients! Their super refreshing kombucha also contains no refined sugars, and has little-to-no carbonation. We had a chance to chat with the owner, Ian, and ask him some questions.
Craftwilder at market!
What exactly is kombucha? What benefits does it offer?
Kombucha is essentially tea fermented using a SCOBY (a symbiotic culture of bacteria and yeast). The SCOBY culture consumes the sweetener, which in our product is local unpasteurized honey, and in the process, produces gluconic acid, lactic acid, acetic acid and other digestive enzymes. This is great for our bodies as it helps sustain and support our digestive and immune systems as well as gives us a bit of an energy boost. Most people don’t realize that most of our health actually stems from our gut so if we have good gut health, generally speaking, the rest of our body will follow suit.
Additionally, we’ve coupled our kombucha with ingredients that are considered highly medicinal, although we don’t advertise our product as a medicinal product. We harvest our ingredients ourselves and use a lot of quite uncommon ingredients, which is why we we also bring books to the market that show more information and evidence about the plants and the ecosystems they grow in.
What types of ingredients do you use and what flavours do you currently offer?
Over the years, I’ve produced over 250 different flavours using ingredients such as rhizomes, flowers, tree foliage, berries, nuts, and mushrooms. Generally speaking, there’s no limit to what can be harvested and what can be used.
We like to change our flavours with the seasons and with what’s available. Our current flavours are Grand Fir, Yellow Cedar, Mixed Wildflower, Elder flower, Devil’s Club, Mixed Berry and Black Locust Flower. They also have three new flavours coming in the next market so go check them out and try them for yourself! Stop on by their stall to also hear an explanation of the benefits of each flavour.
Which flavours are the most popular?
Our flavours are quite even in popularity. I enjoy different ones at various times depending on how I am feeling and how my body is feeling. I personally really enjoy the Devil’s Club and have it almost everyday both topically and internally. I find that it brings me to an equilibrium and allows me to focus throughout my day a little bit better as well. The Wild Berry and the Grand Fir are also quite popular.
How do you brew your kombucha with little to no carbonation? A lot of store-bought kombucha is quite carbonated and very sweet.
Part of our procedure is actually limiting the amount of carbonation, which is why we classify our kombucha as little-to-no carbonation. We don’t do a second ferment of our kombucha and we don’t add enough sweetener to actually produce an excessive amount of carbonation. Before we bottle it, we also cool it to help further prevent carbonation build-up. A lot of other companies do a second ferment in the bottle and will often add more sweetener to their kombucha.
Our most carbonated kombucha would most likely be our Berry flavour, which sits at 5 – 10% carbonation compared to other kombuchas on the market. Our kombuchas take from 6 days to 8 weeks to ferment, depending on the properties of the ingredients used.
Is there anything else you want your customers to know about Craftwilder?
We harvest our own ingredients so we really want to promote the sustainability and harvesting of intact ecosystems. Protecting our resources is very important so we take the time to harvest regeneratively and ethically without destroying any of the ecosystems or disrupting them. We want to make sure there’s enough there for First Nations and for others like myself who want to go out and visually enjoy or use these ingredients in topical or food products. Our wild ingredients are free of the intentional spraying of biochemicals, pesticides and fertilizers which can leach into our foods and is related to a lot of illnesses.
Does your name hold any special meaning behind it?
There is an intention behind the name- my position as a harvester is commonly referred to as a wildcrafter, which is somebody who harvests a lot of wild ingredients and crafts something out of it whether it’s food or topical products. I switched the words around and that’s how the Craftwilder name was invented!
Craftwilder can be found at the UBC Farm Saturday Farmers’ Market on the following dates: Aug 03, Aug 10, Aug 31, Sep 14, Oct 05, Nov 02, Nov 23. For more information on Craftwilder, check out the following links: Website | Facebook | Instagram.
Researcher Profile: Adrien Kroese, Former International Research Student
Researcher Profile: Adrien Kroese, Former International Research Student
MSc Organic Agriculture at Wageningen University & ISARA-Lyon
Adrien Kroese posing with an Alpine Goat
What is your research project, and what is it all about?
My research is about measuring sustainability. What is a sustainable farm? What are sustainable practices? Is what we picture as a sustainable farm actually sustainable?
What has that project looked like up until this point?
We define the sustainability of a system by its contribution to environmental preservation, economic welfare and social justice, and by its ability to continue to function in time, absorb shocks, and adapt to a changing environment. The project looks like a list of indicators that describe the properties of sustainable farming systems: self-reliance, social equity, the use of natural inputs, the non-use of very energy-intensive inputs, and pollution.
How are you measuring these distinct facets of sustainability?
Some of the long-term aspects of sustainability come down to key economic accounting variables: whether you’re making a profit in the long run, whether you will not have to pay too much debt back in the coming years, whether you can still make a profit in the long run. Long-term sustainability also comes down to environmental and social indicators: do you have a resource base that is being preserved? Do you manage your soil in a way that keeps it productive in the long run? Is labour available? Is your farm attractive as a work-place? We’re trying to identify all the variables that constrain or enhance the functioning of the farm in the long term. Our measure of sustainability also includes externalities (such as pollution) that might not affect the farm directly, but will affect the region.
What is the relationship between sustainability and the Certified Organic designation?
We tend to have the assumption that organic is sustainable. It is, in many cases. When you go out to a genuinely sustainable farm, you know it immediately, because you see the biodiversity. However, there are also big Certified Organic mono-crops that are very similar to their non-organic pairs. My research aims to discover what sustainable agriculture is, once you transcend the impression that organic always equates to sustainable.
What surprises you about this work, either in terms of process or results?
There’s consensus on the concept of sustainability, but also discord. There’s consensus on the fact that sustainability encompasses social, economic, and environmental preservation, that sustainability is urgent, and that sustainability denotes the ability to function in the long term. How the concept of sustainability translates into practice, however, is very unclear. Take, for example, a small-scale farm: there’s enough calories produced on that farm to feed everyone who works it and more, but many fewer calories produced than on a large-scale conventional wheat operation. Is that actually sustainable? Will we be able (at least in the current regime) to feed people with small-scale diversified farms? Because to do so will require a lot more labour in agriculture, which is not the model that we have been following. Despite the fact that there’s tradeoffs, however, I do believe that diversified agroecosystems are much more resilient in the face of change.
What’s next for the project?
The next step of this project is seeing where we have trade-offs and synergies between different facets of sustainability. One example of such a trade-off is the fact that you can easily make a profit by depleting your resource base: you can have very high income but then a very low score in environmental sustainability. Right now we’re setting up indicators on different farms to collect data, which we hope to use to quantify some of these trade-offs.
How did you get into this work in the first place?
Pure personal interest. I like agronomy, and I like seeing how elements connect together to make a system work. On the West Coast, there’s a lot of research being done on sustainable agriculture, so I went to see if they have a project about that here, and they had! The Diversified Agroecosystems Research Cluster wanted to answer the question; “are diversified agroecosystems more sustainable than conventional farming systems?” My research (quantifying the sustainability of respective agricultural systems) is one piece amongst other projects that are attempting to answer that research question.
How does the CSFS fit into your work?
I work for the Centre for Sustainable Food Systems at the UBC Farm and the Diversified Agroecosystems Research Cluster. I use data from the UBC Farm for my case study.
What should people know about the CSFS that they probably don’t know?
We might be criticized for not connecting enough with the agricultural reality. What I would like people to know – especially professionals in the agricultural sector – is that we really want to reach out to farmers, to work with them, to work for them, to come up with the tools that they need to work towards more sustainable farming systems.
What’s your favourite thing to do at the UBC Farm?
Walking around. Because it’s gorgeous and pretty effortless.
Putting Your Garden to Bed for the Winter
Putting Your Garden to Bed for the Winter
About this Workshop
About this Workshop
The best gardeners know that gardening doesn’t begin in the spring, it begins in the fall! Learn techniques for over-winter soil-building, soil protection in rainy rainy Vancouver, and pest and disease prevention for the following year. Set yourself up for success while your garden sleeps for the winter.
About the Instructor
Mik Turje has been working in community food and agriculture for over a decade. First as a small-scale organic farmer on Vancouver Island and in Richmond where they grew a variety of veggies for farmers markets, CSA’s and high-end grocery stores. Then as a community development worker in the Food and Urban Agriculture movement. Mik was the Urban Agriculture Coordinator at The Stop Community Food Centre in Toronto for many years, where they taught a full slate of gardening workshops and mentored new gardeners. Mik now runs a small food security organization in Renfrew-Collingwood.
Date and Time
DATE Wednesday, September 11 | 6:00 – 8:00 pm (2 hours)
Location
UBC Farm
3461 Ross Drive, Vancouver BC
Cost
$29 Standard ($25 Student) + GST
Register for this workshop
Saturday Farmers’ Market Vendor Feature: Tempea
Saturday Farmers’ Market Vendor Feature: Tempea
This week, we are featuring Tempea, a local company that makes the freshest tempeh in town! Stop by this Saturday to try their product, and check out their non-soy tempeh made from chickpeas and lentils. We had the chance to ask Ariela, a Tempea co-founder, some questions at the last market they attended and this is what we learned about the company:
What is the product you’re selling, and what is it made of?
We sell tempeh, which is traditionally made from fermented soybean, and this product originates from Indonesia. The way people eat it is very similar to tofu- it comes in a block, you can cut it up and cook it any way that you want. It’s a great source of protein and fiber and we have a non-soy version which is chickpea and lentil, and I think this is one of the things that makes us different. Not only do we make non-soy tempeh, but we also make tempeh that is not pasteurized or marinated so people can get it fresh and marinate it in any way that they want to.
Can you tell me about the variety of the tempeh you sell?
Right now we only have our soy and chickpea-lentil options, but we are always playing around with our different types. We just sold out of our lima bean, which was very popular and last summer we had a “black-eyed pea.” We are going to try to launch another variety this summer, but my lips are sealed for now!
Why is the name “Tempea”?
We were students in BCIT and Andrew and I had a final project for our product development class. So, we developed a product made using chickpeas, lentils, and dried beans. Andrew, who grew up in Indonesia, was very familiar with tempeh so he said: “why not make tempeh from chickpeas?” Because we used chickpeas, and we made tempeh, we thought we’d call it Tempea and it took off!
What is your favorite way to eat tempeh?
Personally, I prefer soy tempeh because it is milder and nuttier. I just do a quick marinade with soy sauce and tamari with lots of garlic and lime juice. If you pan-fry it with coconut oil that adds even more nuttiness and I just eat it with rice.
Can recipes be found on your website?
Yes, we have tons of recipes online! Last summer we even did a tempeh with fiddleheads dish. We try to encourage people to cook seasonally- so what they can find at markets, or whatever is local. We had a customer at today’s market that really liked the risotto recipe, and I told her to try with some morel mushrooms because it’s really really good! There are numerous recipes on our websites and so many ways to cook tempeh.
What is the strangest tempeh recipe you’ve come across?
One of the most creative uses I’ve seen was a tempeh meatball. You freeze it a bit and then run it through a cheese grater to get a minced meat kind of texture.
Where can customers find your product outside of the UBC Farmers’ Market?
We rotate regularly to various farmers’ markets. Tempea can also be found in various local retailers, all of which are listed on our website.
Tempea can be found at the UBC Farm Saturday Farmers’ Market on the following dates: Jul 27 & Aug 10. For more information on Tempea, see the following links: Website | Facebook | Instagram.
Strategic Plant Choices for Sustainable Agriculture
Strategic Plant Choices for Sustainable Agriculture
About this Workshop
About this Workshop
From xeriscaping to food supply, from butterfly attractants to deer repellents, various plants provide various functions and we can pick and choose amongst them to find the ones that best suit our needs, location and climate. This workshop will focus on how to choose from a seemingly endless selection of possible plants and trees to make your own garden the most satisfying it can be for you. We are all unique and thus, our garden will reflect that. Bring your questions and an open mind.
Remember to bring a pen, paper, and some outdoor attire for the session.
About the Instructor
Sarah Orlowski is a Master Herbalist, an advanced level Qi Gong Practitioner and feels honoured to have had training in certain First Nations herbal traditions. Sarah has her Permaculture Design Certificate, believing that growing in accordance with Nature is the sustainable way of the future.
Currently, Sarah runs an organic orchard and medicinal herb farm (certified with Kootenay Mountain Grown) with her husband in Grand Forks, BC. Here she trains student apprentices in growing and maintaining plants and making herbal products. She has a private clinical practice, giving health consultations and Qi Gong treatments.
Date and Time
DATE Wednesday, August 21 | 5:45 – 8:45 pm (3 hours)
Location
UBC Farm
3461 Ross Drive, Vancouver BC
Cost
$35 Standard ($28 Student) + GST
Register for this workshop
Maclean’s Feature: What climate change would mean for Canada’s famous landmarks
MacLean’s Feature: What climate change would mean for Canada’s famous landmarks
Sean Smukler, Associate Professor in the Faculty of Land and Food Systems, was featured as part of Maclean’s Magazine’s series on climate change in an article titled “what climate change would mean for Canada’s famous landmarks.” Smukler addressed the implications of climate change – both positive and negative – for agriculture in the Okanagan Valley.
Read the full article here.
Saturday Farmers’ Market Vendor Feature: Mz. Bagz
Saturday Farmers’ Market Vendor Feature: Mz. Bagz
This week we are featuring Mz. Bagz who sells a variety of, you guessed it, bags! But these aren’t just any bags, they are produce and bulk bags made from upcycled materials! Mz. Bagz’s core product is her t-shirt bags, made with care and secondhand t-shirts. They are durable, washable and great for so many uses (gym bags, trips to the beach, shopping, etc.). See below for images of her products, and stop by Saturday to say hi to Caede, it’s her birthday! We had the chance to ask Caede some questions about her business, and here is what we learned:
How did you come up with the idea to make t-shirts into bags?
I have a very creative niece in Victoria and two years ago she made a bag out of an old t-shirt. While I was working at a thrift store and a cut up t-shirt came in and I noticed how it looked like the start of a t-shirt bag, so I figured that it must have been how my niece had made it. So I made one for myself and started using it. It was made from a Guess shirt, and it had a metallic look- so it was funky and reflective. I was using it at Stong’s Market one day someone commented “that’s a pretty expensive shopping bag,” and I thought that was pretty funny.
Can you tell me a bit about the sustainable aspects of your product?
All bags are made from secondhand shirts- so there is a component of upcycling and reusing which makes this product quite sustainable. Essentially, these bags can be made of a t-shirt on its last legs, however, I opt to use t-shirts that are still in good standing. I also do my best to use as much of the fabric as possible and make extra little bags to go along with each t-shirt bag.
Where do you find the t-shirts?
Some are given to me, and I also shop at thrift stores and while there I look for them! I search for messages that are around food and farming or social issues. I have some Thunderbird shirts, images people may gravitate toward, strong messages such as “be the change you want to see, stop bullying” and those sorts of things are my focus.
What would you like customers to know about your product?
It’s well-made with a lot of care! The great thing about using t-shirts is that they are highly washable, making them very multi-use. If you store food in the fridge using it, you can just pop it in your washer machine at the end of the week. The following week you may want to take it with you to the beach, or use it as a gym bag. They are super flexible and it is a unique handmade product!
How did you decide to sell at our market?
I used to participate in an Organic Farmers’ market 2012-2015, and then it shut down. So I was missing being at a market and wanted to try to get to one again. In 2015 the Vancouver Farmers Markets were all strictly food, and there were no crafts or anything of the like. Around that time I moved to Point Grey, and was shopping at the UBC market so I applied and now here I am.
How did you select the name Mz. Bagz?
I have a friend that often calls me Mz. Caede and because my products consist of both produce and bulk bags I wanted to incorporate an element of this into the name. I wanted something a little different, so that is why I used a “z” instead of an “s.” I thought this name communicated that I am a woman, and a bit of a feminist, who is selling bags, which seemed perfect for me.
Mz. Bagz will be at our market four more this season: Aug 17, Sep 14, Sep 28, Oct 26.
Market Recipe Blog: Warm Spinach and Mushroom Salad
Market Recipe Blog: Warm Spinach and Mushroom Salad
This recipe is full of robust flavour with the umami of the mushrooms, the sharpness of the vinegar, and the creamy texture of the spinach complementing each other well. We especially recommend trying it out with shiitake mushrooms from Saturday Market Vendor Oyster & King! This recipe is adapted from Jae Steele’s Ripe from Around Here cookbook.
Warm Spinach and Mushroom Salad
Recipe
- 1 lb spinach (3 bags) OR 1 bunch swiss chard or beet tops
- 8 medium-sized shiitake mushrooms, thinly sliced
- 2 medium garlic cloves, minced
- 1 medium onion, thinly sliced
- 1/3 cup balsamic vinegar
- 1/4 cup olive oil
- 1/2 tsp sea salt
- pepper to taste
- 1/4 cup lightly toasted nuts (almonds, walnuts, or pecans) or seeds (sunflower, pumpkin, or pine nuts)
Instructions
- Heat the oil on medium heat in a medium skillet. Add the onion, mushrooms, and garlic and sauté until the onions and mushrooms soften, about 7 minutes.
- Add spinach and stir until wilted. Add vinegar, salt and pepper to taste.
- Serve garnish with toasted nuts.
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.