On every Fresh Roots farm this summer, children and youth are harvesting fresh veggies and cooking up a feast! So what are we cooking?
Salad Mondays
Or any day! We love a hearty ginormous salad to kick off our week. Sometimes we make it in a bowl, other times in a tote bin the size of a small bathtub. Add in heaps of salad greens, swiss chard stems, chopped hakurei turnips, and sprinkle on edible flowers. Then we top it all with our Fresh Roots Famous Salad Dressing. Bon appetite!
Snack Attack
We love our snacks. It’s hard not to snack as you farm. Throughout the week you’ll find us in an indoor or outdoor kitchen whipping up batches of beet brownies, flower fritters, pesto, and the well-loved smoothie.
Community Eats
After cooking all morning, nothing beats sitting down to a fresh meal with friends. Every week there is a new community eats menu. We’ve had tacos, chana masala, soba noodles, and more!
Test out the black bean taco recipes for your next group meal!
Here I am, about two weeks late, at 6:30am on a Friday making another attempt at August’s farm blog. It’s not that I don’t enjoy telling a story – those who know me or have sat at a table in one of the restaurants I’ve worked at have their ears coated in my poetic wax. I just haven’t had a minute to catch my breath. It’s peak season!
If you follow FR on the socials, you may have learned that I have a growing obsession with flowers. Nicole (the David Thompson Field Lead) and I have been churning out about 15 bouquets every Wednesday to bring joy to our market stand. It has been a blast to share these blooms with our marketgoers at the ICC – and see their eyes light up when they land on the bursts of colour by the till. I’m hoping that next year we can get SOYL participants learning about flower arranging – and maybe bring in an expert at the beginning of the season to lead a workshop. If you know an expert florist or are one yourself and would love to lead a workshop with youth next summer, please reach out to me – camille@freshroots.ca! We would also love to install some garden-helper mushrooms in the woodchip & straw paths (I’m thinking King stropharia and oyster) so if you’ve got some spawn, let me know.
SOYL just wrapped up their last day yesterday! 6 weeks of youthful exuberance filled the beds at Van Tech and now those sweet almost-adults have left us in the dust. To commemorate, our final Community Eats lunch on Wednesday was epic: everyone gorged on handmade tacos with extensive fillings and then two vegetable cakes: one chocolate zucchini; the other beet and oat. We then rounded out the very last SOYL-attended market at the ICC. Fresh Roots feels completely different without the youth buzzing around, so I’m thankful that EL still has camps for another 2.5 weeks. Overhearing the young kids’ hilarious conversations in the shade of the cherry blossom trees at David Thompson is the cherry on top of harvest days. Here’s an example I pulled from our #overheardatcamp channel on slack:
“Chef doodle I want to eat your face off because everything you make is so yummy”
Or, perhaps, about a really big pregnant (?) ant: “she could be moving house or mad”
I especially enjoyed the pregnant comment, as I am housing a sweet little human in my own body, and agree that yes, being pregnant sure has made me mad, especially while harvesting on black plastic in a heat wave. My ankles will never be the same again.
Although our youth programs are trickling to an end, there are lots of things on the horizon. On Wednesday, August 17th, the ICC and Fresh Roots are going to be hosting guest vendors at our market. There will be Mexican food, Egyptian hand pies, local tea, and natural soaps and cleaning products. For more information on these vendors tune into our socials @freshrootsfarms
The farm team is wrapping up their CSJ contracts, which breaks my heart as well. But it means that mid-August is the end of our seeding and the start of putting the beds to sleep for the winter. We will be sowing cover crop, unfolding silage, planting garlic, and mulching with straw. It reminds me of bears building a den for the winter. The prospect of the fall with sweet cool wind on the horizon and mushrooms popping up is a real delight, being a fall baby myself. I’ll also be taking a week off to revitalize in the cedars for my birthday, which I am coveting with my whole heart.
Working with youth on this farm is inspiring, wonderful and hilarious. That said, being a non-profit that relies so heavily on Canada Summer Jobs grants to employ Fresh Roots’ farm staff is an epic challenge. Especially with this season being so late. The limitations of CSJ end dates mean that we are only half way through our 20-week CSA and haven’t harvested a single red heirloom tomato while our workers’ contracts are wrapping up. In Vancouver, Fresh Roots grows tomatoes in the field, without a cover, so this wretchedly slow start to the season has prevented most of our fruiting veg from ripening. And although our markets have been busy and sell out, we have only half the stock variety we usually do, so our sales remain about 30% lower than last season. So with the implications of the weather and being a non-profit urban farm, I’m anticipating a huge harvest on my hands through the fall while my baby belly waggles between my squat legs. I am crossing my fingers that the rest of the core team isn’t too bogged down with their own work to come and help out in the field while I acknowledge the huge loss of skilled farm labour fading away with the cornucopia of fall harvest on the way. In any case, I am certainly working hard to earn my maternity leave.
Hopefully I will be able to tune in again sooner than 6 weeks from now, although we all know that a farmer’s hands are more than full during the summer here in the PNW. Until then, relish the joy of sweet summer stone fruit juice trickling down your chin and swimming in our gorgeous waters.
As the Community Education Facilitator at Fresh Roots for the last three months, I have received numerous opportunities to challenge myself, learn, and improve my professional skills in food systems, marketing, and youth and community education. At the same time, I have also been given many opportunities to practice my soft skills in public speaking, project management, communication, and digital designs. Regardless of the professional or soft skills I have gained and improved, they are both transferrable to my future career paths. Meanwhile, they serve as the prototyping experience of my internship. They enable me to prepare for my future job by allowing me to practice and apply my school knowledge in real-world contexts. I feel fulfilled and grateful for not only receiving a taste of the real world and meeting new people and starting to build my networking, but also for figuring out what I want to do after graduation and having more confidence.
It offered me a taste of what life was like in the real world
While working on projects with classmates was beneficial, it lacked practical application compared to what I encountered in a real-world workplace. I noticed significant differences between working in a classroom or school atmosphere and working in the real world. Part of my internship role helped support the Fresh Roots: Before the Sunset Annual Fundraising Event. Researching and reaching out to possible auction sponsors has led me to collaborate with various stakeholders, including food companies, beverage manufacturers, and cafes. Writing social media promotion posts for sponsored companies has allowed me to hone my marketing, communication, and digital design skills. Overall, the experience has enabled me to approach projects in ways I would not have considered otherwise. I will also take these valuable skills to my future employment, as one of my potential career paths is to become a Marketing Specialist. Furthermore, I realized that my intern work also impacted Fresh Roots, which gave me a great sense of pride.
It built my confidence and helped me explore what I wanted to do after graduation
Doing this internship exposed me to many different aspects of my field of study regarding Food Systems, Nutrition, and Health. It helped me realize the areas I excelled at and needed to develop more. For example, I am proficient in providing nutrition knowledge and spreading the word about healthy eating to community members and youth. While, I will work hard to enrich my understanding and application in sustainable farming and ecology, which is more related to the food systems part. By facilitating the field trips and day camps at David Thompson and VanTech Schoolyard farms, I was also able to try out different farming tools and learn new skills (e.g., weeding) along the way. I will leverage these experiences to motivate me to become an advocate for Food Systems Education for the youth. This also serves as another career path for me, as I would like to become a youth educator.
Interning at Fresh Roots helped me discover two career paths that I am passionate about, and they both provided me the chance to learn and grow within the perspective fields.
Vancouver nonprofit Fresh Roots is best known for their farming-focused youth programs—summer camps, in-school workshops and other organized educational activities that encourage kids to get their hands dirty. So you probably wouldn’t expect their fundraiser to include rainbow trout ceviche, wine-macerated figs and burnt onion charcoal hummus.
But the urban farm society’s annual fundraising dinner isn’t made by the kids (there must be some kind of legislation around children and wine-macerating, anyway). It’s done in partnership with local chefs, and this year’s spread includes dishes by Robert Clark and Julian Bond of Organic Ocean, TJ Conwi of Ono Vancouver and Brockton Lane of Sirius Eats food truck. Plus, there’s goods from 33 Acres, Wards Cider, Edna’s Non-Alcoholic Cocktails, Earnest Ice Cream and Kafka’s Coffee.
A snapshot of the 2019 dinner.
The event, called “Before Sunset,” is on Thursday July 7 from 4:30pm to 7:30pm. Eventbrite tickets are priced from $134 for adults and $28 for children under 12. Here’s the full menu:
Drinks: 33 Acres of Sunshine French Blanchè and Ocean West Coast Pale Ale Wards Hard Apple Cider Edna’s Paloma and Mojito Cocktails
From chefs at Organic Ocean: Spot Prawn Carpaccio, Hokkaido Scallop Ceviche on cedar planks
From chef at Sirius Eats food truck: Beet Ceviche (marinated Kwantlen Polytechnic University (KPU) Farm beets and carrot aguachile)
Sirius Veg Burger (Oyster and King Farm mushrooms, mini bun)
From chef at Ono Vancouver: Rainbow Trout Roulade (smoked salmon mousse, Haida Gwaii kelp dust, nori, rhubarb wild-berry jelly, bannock crackers)
On the grazing table:
Bannock flatbread
Wine-macerated figs and fruit
Squid ink soil and burnt onion charcoal hummus
“Textures of Fresh Roots Farm” veg, and lacto-fermeted veg
Pickled, roasted and raw KPU Farm veg
Oyster and King Farms mushroom conserva
Crackers, olives, vegan charcuterie, cheese and spreads
For dessert:
Earnest Ice Cream sandwich
Kafka’s Coffee Roasting Horchata Cold Brew
Of course, you can donate to the nonprofit any time of year, but this is an extra-special (and tasty) way to show support. It’s the first time that Fresh Roots has hosted the dinner in-person since 2019, thanks to the COVID pandemic.
The dinner takes place outdoors on the urban farm at David Thompson Secondary, so guests can walk around and see the grounds for themselves. There’s live music from Sam Parton of the Be Good Tanyas and art activities for the youth (and young at heart) too. Get your tickets here.
Zucchini season is coming up, and one can only make so much zucchini bread. This new take on a summer classic from Vancouver-based nonprofit Fresh Roots Urban Farm Society pickles zucchinis—along with red peppers and onions—for a sweet and tangy relish. Heads up that you’ll need canning jars for this recipe (another plus: this condiment will last a long time).
Fresh Roots provides cooking and farming programs for youth in B.C.’s lower mainland, encouraging them to get their hands dirty and build their knowledge of food systems (and some pretty invaluable self-confidence). They’re hosting a Schoolyard Farm Dinner fundraiser on Thursday, July 7 at David Thompson Secondary School with top chefs serving up some excellent eats—think Hokkaido scallop ceviche from Organic Ocean, veggie burgers from Sirius Eats and rainbow trout roulade from Ono Vancouver, plus Ernest’s ice cream and 33 Acres beer. Proceeds from this event go straight back to the youth programs—get your tickets here. Now, on to the recipe.
Ingredients
3 lbs zucchinis cut into 1-inch (2.5 cm) chunks
3 onions chopped
2 sweet red peppers diced
1/4 cup pickling salt
2 1/2 cups granulated sugar
1 1/2 cup cider vinegar
1 tablespoon dry mustard
1 teaspoon celery seeds
1/2 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 teaspoon red pepper flakes
1 tablespoon cornstarch
1 tablespoon water
Make It
In a food processor, pulse zucchini, adding a few pieces at a time, until the size of rice with a few larger pieces for texture. Transfer the zucchini to a large mixing bowl. Stir in onions, red peppers and salt. Let the mixture sit for 1 hour, stirring occasionally.
Drain vegetable mixture well; rinse, and drain again, pressing out as much moisture as possible.
In a large shallow saucepan, combine sugar, vinegar, mustard, celery seeds, ginger, turmeric and red pepper flakes; bring to boil. Add drained vegetable mixture; reduce heat and simmer, stirring often until vegetables are tender, about 15 minutes.
Mix cornstarch with water and stir into relish; simmer, and continue stirring until you can pull your spoon along the bottom of the pan leaving a path that fills in slowly (about 5 minutes).
Pack into four 1-cup (250 mL) canning jars, leaving 1/2-inch (1 cm) headspace. Remove any air bubbles with a non-metallic utensil, readjusting headspace if necessary. Wipe jar rims to remove any relish remnants before securing the lids. Cover with prepared lids. Twist on screw bands until resistance is met; increase to ‘fingertip tight’. Lower jars in the canner of boiling water making sure there is at least 1 inch (2.5 cm) of water above the jars. Process for 15 minutes.
Fresh Roots Urban Farm Society is excited about the return to in-person events and can’t wait to see you at this year’s summer fundraiser, Before Sunset, on Thursday, July 7.
Celebrating nature’s bounty on the verdant farm grounds of David Thompson Secondary School in Vancouver, Before Sunset is an early-evening event from 4:30 to 7:30pm. Early-bird tickets, which are available until June 20, start at $100 for adults and $25 for kids and include activities, live music, food, and drink.
Before Sunset attendees will soak up summer’s splendour en plein air, drinking in the magic of golden hour while enjoying a festive meal centred around incredible locally sourced and crafted fare. Guests are encouraged to mingle and wander through the schoolyard farm, a direct connection with the environment in which the evening’s food was grown. Highlights include a grazing table and tasting plates prepared by beloved chefs TJ Conwi (Ono Vancouver), Robert Clark and Julian Bond (Organic Ocean), and Sirius Craving food truck, plus beverages from 33 Acres Brewing Company, Wards Cider, and Edna’s Non-Alcoholic Cocktails, as well as a sweet finish by Earnest Ice Cream and Kafka’s Coffee Roasting.
Fresh Roots Before Sunset Menu
33 Acres of Sunshine French Blanchè, and Ocean West Coast Pale Ale Wards Hard Apple Cider Edna’s Paloma, and Mojito Cocktails (non-alc)
Spot Prawn Carpaccio Hokkaido Scallop Ceviche
on cedar planks By chefs Rob Clark and Julian Bond | Organic Ocean Seafood
Beet Ceviche
marinated Kwantlen Polytechnic University (KPU) Farmbeets, and carrot aguachile
Sirius Veg Burger
Oyster and King Farm mushrooms, mini bun
Rainbow Trout Ceviche
chlorophyll aguachile, KPU farm herbs
Farmcrest Chicken Slider
crisp chicken, pickled KPU farm radish
By chef Brockton Lane | Sirius Eats Food Truck ~
Fresh Roots Grazing Table
squid ink soil, and burnt onion charcoal hummus
textures of Fresh Roots Farm veg, and lacto-fermeted veg
pickled, roasted and raw KPU Farm veg
Oyster and King Farms mushroom conserva
bannock flatbread
wine-macerated figs and fruit
crackers, olives, vegan charcuterie, cheese and spreads
In addition to a delicious feast, guests can enjoy fun farm-based education and art activities, plus a slate of live entertainment including a soulful performance from Sam Parton, a founding member of the Be Good Tanyas.
Funds generated by this highly anticipated annual event directly benefit Fresh Roots’ youth programs, which empower young people to connect with both their community and the food on their plate. Fresh Roots participants learn how to grow and sell food through planting, harvesting, and working at farmer’s markets. They develop valuable farming and entrepreneurial experience while also nurturing their self-confidence and ability to work effectively as a team.
Partners of Fresh Roots 2022 Before Sunset fundraiser include: Organic Ocean, 33 Acres Brewing Co., Edna’s Non-Alcoholic Cocktail Company, Wards Cider, Ono Vancouver, Sirius Craving, Spud, KPU Farm, Oyster and King Mushrooms, Fraser Valley Seafood, Spread ‘Em Kitchen Co., Earnest Ice Cream, Kafka’s Coffee Roasting, Maenam, Seasons Bakery, Katharine Manson Communications, Modo Co-operative, East Van Graphics, plus more generous donors to be announced in the days to come.
Before Sunset tickets are on sale now until July 6 via Eventbrite, and priced at $100 for early-bird adults (increases to $125 after June 20), $25 for kids, and $200 for VIP packages.
The Fresh Roots ‘Before Sunset’ schoolyard dinner spreads across the fields of David Thompson Secondary schoolyard Thursday, July 7th.
Besides a bunch of fresh, expertly prepared food and drinks, Before Sunset guests will also be invited to enjoy live music, take tours of the on-site farm gardens, and participate in some fun activities. We think that the real thrill, though, is the idea of piling into the David Thompson Secondary schoolyard after all of the students have cleared out for the summer, to spend a few hours connecting with friends and other members of the food-loving community. Scout got a sneak peek of the evening’s dinner spread, and we’re already sold. Check it out for yourself below:
Fresh Roots Before Sunset Menu
33 Acres of Sunshine French Blanchè, and Ocean West Coast Pale Ale
Wards Hard Apple Cider
Edna’s Paloma, and Mojito Cocktails (non-alc)
~
Spot Prawn Carpaccio Hokkaido Scallop Cevicheon cedar planks
By chefs Rob Clark and Julian Bond | Organic Ocean Seafood
~
Beet Ceviche marinated Kwantlen Polytechnic University (KPU) Farm beets, and carrot aguachile
Sirius Veg Burger Oyster and King Farm mushrooms, mini bun
Early Bird tickets, available until June 20th, are $100 per person. For those who have been saving up to splurge, there’s also a $200 VIP option that comes with special perks and a ‘goodie bag’. Regular ticket sales ($125 per person, $25 for kids) are technically open right up until July 6th, but we seriously doubt they’ll last that long… so don’t risk disappointment by putting off securing your spots! Head over here now. Bonus: all funds from the event go towards continuing Fresh Roots’ awesome hands-on farming programs for youth (find out more).
Fresh Roots alumnus Fiona Sutherland and executive director Alexa Pitoulis talk about their campaign Make it Sow, and show off what they grow on city schoolyard farms.
