Market Recipe Blog: Extra-Crispy Herb-Roasted New Potatoes
New potatoes are an early summer treat not to be missed. They’re sold without being cured, making the skins soft and the flesh sweeter than their fall counterparts. They’re a wonderful mainstay in any potato salad, and crisp up deliciously when roasted. Get them before they’re gone in late July/early August!
Extra-Crispy Herb-Roasted New Potatoes
Recipe
- 4 lb new potatoes, scrubbed, rinsed and cubed uniformly
- 1/2 cup kosher salt
- 2 medium cloves garlic
- 2 tbs roughly chopped chives
- 2 tbs fresh parsley leaves
- 2 tbs fresh sage leaves
- 1 tbs fresh thyme leaves
- 1 small shallot, thinly sliced
- 1/2 stick unsalted butter, cut into 1/4-inch slices
- Freshly ground black pepper
Instructions
- Place potatoes in a large saucepan and cover with water. Add salt and stir to dissolve. Bring to a boil over high heat. Reduce to a low boil and cook, stirring occasionally, until liquid has completely evaporated and potatoes are covered in a film of salt, about 45 minutes. Drain and rinse potatoes of excess salt. .
- Combine garlic, chives, parsley, sage, thyme, and shallot in a food processor. Pulse until finely chopped and no large pieces remain. Scatter butter chunks on top. Pulse until homogenous paste is formed. Season generously with salt and pepper and pulse to combine. Note: Potatoes and herb butter can be made ahead to this stage for up to 5 days before continuing.
- Adjust oven rack to middle position and preheat oven to 400°F. Line a rimmed baking sheet or broiler pan with aluminum foil. (If potatoes do not all fit on one rack, use two baking sheets, rotating top to bottom half way through cooking.) Heat herb butter in a small saucepan over medium heat until melted. Toss potatoes and half of melted herb butter in a large bowl to coat. Transfer to baking sheet and roast, shaking pan occasionally, until crisp all over, about 20 minutes. Re-melt remaining herb butter. Transfer potatoes to a large bowl and toss with remaining herb butter. Season to taste with pepper. 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.
Market Recipe Blog: Honey Ginger Carrots
Market Recipe Blog: Honey Ginger Carrots
Honey Ginger Carrots
Recipe
- 2 lb. carrots
- 1/4 cup honey
- 1 tbs. fresh grated ginger
- 1 tbs. fresh lemon or orange juice
- 1 tbs. melted butter
Instructions
- Heat oven to 425 Fahrenheit. Line a baking sheet with parchment paper.
- Slice carrots into uniform wedges.
- Stir honey, ginger, lemon/orange juice and melted butter in a small bowl.
- Put carrots on baking sheet and toss with honey mixture.
- Roast for 20 minutes, tossing once, until tender and glazed. Serve as a side dish.
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.
Market Recipe Blog: Grilled & Roasted Walla Walla Onions with Pine Nut Butter
Market Recipe Blog: Grilled & Roasted Walla Walla Onions with Pine Nut Butter
Recipe
- 4 medium Walla Walla Onions
- 1 tbs. olive oil
- 1/2 cup pine nuts, toasted
- 3 oz. soft unsalted butter
- 1/2 tsp. lemon zest
- 1/2 tsp. fresh rosemary
- Salt and pepper, to taste
- 1/3 cup grated Parmesan cheese
- Optional garnish: 2 tbs. toasted pine nuts, lemon wedges and rosemary sprigs
Instructions
- Toast the pine nuts at 350 Fahrenheit oven for 6-7 minutes, until golden brown. Remove and cool.
- Increase oven temperature to 375 Fahrenheit, and fire up outdoor grill. Peel onions, and slice in half top to bottom. Brush with olive oil, and place cut side down on pre-heated grill. Barbecue until grill marks form.
- Remove from grill and place on a cookie sheet. Finish cooking in over until tender, about 25 minutes. Remove from over.
- Meanwhile, combine pine nuts, butter, lemon zest, rosemary, salt and pepper in food processor. Process until mixture is well blended.
- Spread the butter liberally onto the onions. Return to over to cook until butter is melted, 2 minutes,
- Serve onions warm, sprinkled with Parmesan and garnish.
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. Receive regular market recipes from our newsletter here.
Study on synchronised crop failure
Study on synchronised crop failure
A recently published article by CSFS Research Associate Zia Mehrabi and Navin Ramankutty shows that crop failures in different regions of the world are happening simultaneously.
“When local crop failures in different regions occur simultaneously, the result can be an amplification of global food production shocks. Better understanding of the role of production synchronicity in historic food system stability is an important step towards anticipating possible future losses.” – Kirsty Lewis, Nature Ecology and Evolution
Learn more about the study here.
APBI & CSFS Cluster Hire Research Seminar Series
Research Seminar Series
Cluster Hire in LFS Applied Biology, Sustainable Agriculture and the Environment, and CSFS at UBC Farm
Please join us for a series of exciting Research Seminars, as part of the Faculty Cluster Hire in Plant and Soil Science, co-sponsored by SAGE, APBI, and CSFS.
These ten short-listed candidates are giving seminars in May and June as part of their intensive interview process. Hailing from three countries and seven different universities, this is an exciting opportunity to hear diverse perspectives and approaches.
To schedule a meeting with any of the candidates, please contact melanie.train@ubc.ca.
Evaluation Deadline: July 7, 2019
Research Seminar Schedule:
University of California, Davis
Evaluation Form
May 23, 11:00 a.m. – 12:30 p.m.
MacMillan Building, Room 158
University of California, Santa Barbara
Evaluation Form
Seminar: Landscape drivers of agricultural pests and pesticides: Evidence across scales.
May 27, 11:00 a.m. – 12:30 p.m.
MacMillan Building, Room 158
University of Ottawa
Evaluation Form
Seminar: Plants and Pollinators in an Era of Global Change
June 3, 11:00 a.m. – 12:30 p.m.
MacMillan Building, Room 258
Montana State University
Evaluation Form
Seminar: Advancing Sustainable Food Systems in a Changing World
June 6, 11:00 a.m. – 12:30 p.m.
MacMillan Building, Room 258
University of Wisconsin-Madison
Evaluation Form
Seminar: Diversifying Seed Systems
June 10, 11:00 a.m. – 12:30 p.m.
MacMillan Building, Room 258
University of California, Davis
Evaluation Form
June 12, 11:00 a.m. – 12:30 p.m.
Macleod Building, Room 254
University of Saskatchewan
Evaluation Form
June 17, 11:00 a.m. – 12:30 p.m.
Macleod Building, Room 254
University of British Columbia
Evaluation Form
Seminar: Data for decision making about food
June 25, 11:00 a.m. – 12:30 p.m.
MacMillan Building, Room 160
This seminar is part of the LFS Applied Biology Faculty Cluster Hire in Sustainable Agriculture and the Environment. Ten short-listed candidates will be giving seminars in May and June as part of their intensive interview process.
FULL: Spring Foraging
Spring Foraging
About this Workshop
How would you survive without a grocery store? Chef Robin Kort will teach you how to find wild spring treasures; food like seaweeds, winter mushrooms, edible plants, and roots that you can find in our forests, meadows, and oceans. This workshop will cover everything you need to know to safely gather, prepare and cook unique flavours found only in nature. This is an identification walk only (no picking) and includes a sampling of wild edibles and an open discussion with wildcraft expert Robin Kort.About the Instructor
Chef Robin Kort is a professional wildcraft guide and owner of Swallow Tail Culinary Adventures. She’s worked alongside some of the cities best chefs from Hawksworth to Chef Andrea Carlson of Burdock & Co. She is a member of the Vancouver mycological society and has been running wild mushroom foraging trips and cooking classes for 6 years. Chef Robin has been interviewed for her food and wine expertise on the Food Network with Bob Blummer, CBC with Steven Quinn, Montecristo Magazine, Vancouver Magazine, the Huffington Post, Conde Nast Traveller and the Globe and Mail.
Date and Time
Thursday, May 23 | 6:00 – 8:00 pm (2 hours)
Location
UBC Farm
3461 Ross Drive, Vancouver BC
Cost
$40 ($34 student pricing) + GST
Register for this workshop
Student Profile: Morgan Hamilton
Student Profile: Morgan Hamilton
*Disclaimer: The Career Development in Land and Food Systems course is the updated title of the previously-named Career Development in Land and Food Systems Internship.
Internship:
Food Skills InternSupervisors:
Seth Friedman, Practicum CoordinatorWhat are you studying?
I am in my fourth year, studying food systems in the Global Resource Systems in LFS.What was your role as an intern?
My role as a Food Skills Intern primarily involved scheduling and facilitating workshops. This sounds straight forward but has a lot of room for creativity. I get to brainstorm new workshops, reach out to presenters, create workshop listings, and communicate with the community members. The role feels dynamic and there is a nice mix of time behind the computer screen, and time spent with the community.What did you get out of doing this internship?
I was able to expand my bubble outside of UBC and spend time with a diverse mix of community members and presenters. I also gained a novice skill level of a wide variety of subjects, from tanning fish leather, to making Japanese pickles, to basket weaving.What was the most surprising thing you learned?
I learnt how not devalue my own work and properly allocate and bill my time.Why are you interested in working within the food system?
I was initially attracted to this internship because the workshop programming includes so many forms of creativity, whether that’s cooking or storytelling. Usually, creativity within academia is so finite and exists in such specific confines and being able to have dedicated time to other forms of other creativity was so enriching and valuable.What would you like students to know about the CSFS at UBC Farm?
I would like the students to know that there are so many opportunities to be involved on the UBC Farm and find a position that fits your own strengths and goals. Even the small connections you make can expand upon themselves in so many ways and lead to greater achievements and accomplishments. Additionally, it is so important to remember that we all have something to contribute and regardless of being students or not, our contributions are valuable and meaningful for the CSFS.What is your favourite thing to do at the UBC Farm?
My time at the UBC Farm has been varied- from taking part in course-based labs to volunteering with BC Seeds Trials, to contributing my time to this internship. One of my favourite things to do at the UBC Farm is to observe the different ways people are experiencing the farm and all of the different realms it exists in. You can be walking around at the Farm and see a PhD student’s research happening right next to a crop that will be sold at that weekend’s Farmers’ market, and I love observing that so much can go together and grow together at the same time.Making Rope from Foraged Fibre
Making Rope from Foraged Fibre
About this Workshop
Come learn how to make your own rope for hanging succulents, making buntings, adding a personal touch to your gift wrapping, or any other functional or decorative use you can think of! Join Rebecca Graham in an exploration of one of the most ancient human skills: rope-making. This beginner-friendly, hands on workshop will teach you how to make rope from plants found in the land around us. Using local grasses, vines, and tree bark, we’ll learn to make our own twisted rope from foraged materials.This Beginner Level Workshop will Cover the Following:
- Identification of natural fibres suitable for rope making in our local bio-region
- Hands on practice making two-ply twisted rope
- Discussion of S-twist vs. Z-twist, 4 ply, and thigh-spinning techniques
- Discussion of pre-historic and historic rope making methods
- Discussion of contemporary rope technology and commonly used fibres
About the Instructor
Rebecca Graham is an environmental artist and weaver who specializes in creating exciting connections between ancient skills and contemporary knowledge and issues. She is the artistic director of EartHand Gleaners Society. With a background in agriculture and environmental ethics and a BFA from the Nova Scotia College of Art and Design, her workshops reconnect people of all ages and abilities to the land in ways that aim to honour cultures, ancestors, First Nations, and the land itself.
Date and Time
Wednesday, May 8 | 6:30 – 8:00 pm (1.5 hours)
Location
UBC Farm
3461 Ross Drive, Vancouver BC
Cost
$40 ($34 student pricing) + GST
Register for this workshop
May 7: Is organic food more nutritious?
May 7: Is organic food more nutritious?
Is organic food more nutritious than conventional? Join visiting Prof. Dominika Średnicka-Tober as she discusses research on the quality of organic food.
Demand for organic foods is partially driven by consumers’ perception that they are more nutritious and can help them to maintain good health. Over the last 25 years, a significant number of research studies focused on comparing the concentrations of nutritionally relevant minerals, macronutrients, bioactive compounds (e.g. phenolics and vitamins), fatty acids, but also toxic metals and pesticide residues in food products coming from organic and conventional production systems.
The recently published comprehensive meta-analysis study on the composition of organic vs. conventional foods has shown that organic crops are, on average, characterized by significantly higher concentrations of antioxidants (i.e. phenolic compounds), lower concentrations of cadmium and at least four times lower incidence of pesticide residues than their conventional comparators, when compared across regions and agricultural seasons. A number of studies also showed higher levels of omega-3 fatty acids in milk from organically raised animals. Many of the bioactive compounds and beneficial fatty acids found often in higher concentrations in organic foods have previously been linked to a reduced risk of chronic diseases, including cardiovascular disease, neurodegenerative diseases and certain cancers. Negative (i.e. carcinogenic) effects of cadmium and pesticide residues found more frequently in conventional products are also well proven. On the basis of the above statements one could expect beneficial health impacts of organic compared to the conventional foods. However, the available research outcomes addressing this topic are very limited. The lecture gives an overview of published research on the quality, safety and health impacts of organic foods.
- Tuesday, May 7, 2019
- 4:00 p.m. to 6:00 p.m.
- FNH Building Room 40
- Free
About Dominika Średnicka-Tober
Dominika Średnicka-Tober is Assistant Professor in the Division of Organic Foods at the Warsaw University of Life Sciences. She was previously a Research Associate at Newcastle University in the School of Agriculture, Food and Rural Development, carrying out the meta-analysis on the composition of organic vs. non-organically produced foods. She is an author and co-author of a number of scientific publications, as well as research and educational projects in the area of quality, safety and health impacts of organic foods as well as sustainability of the food systems.
BC Food Web
BC Food Web aims to improve access to research results and other resources to help improve the sustainability and resilience of food systems.
BC Food Web provides clear and concise briefs on research paper for producers, processors, policy-makers, educators, and the general public for free. BC Food Web intends to meet the needs of those interested in increasing the sustainability and resilience of food systems using knowledge generated through high-quality, cutting-edge research.
The briefs focuses on the implications and applications of research and are prepared by the BC Food Web team based at UBC’s Centre for Sustainable Food Systems. BC Food Web also hosts webinars, decision tools, and longer-format reports and guides, and links to food systems resources produced by other organizations.
Check out the website.
