Posts tagged eat local

Event: September 28: Fresh from the Farm

Fresh from the Farm, a special benefit for the Terra Madre Fund, celebrates all that’s locally grown. In addition to the farm fresh menu, a special amuse bouche, and botanically infused cocktails created by General Manager Kyle McEachern and Chef Rachel Lovick will be served. Diners will get the chance to sit down at the table with farmers who have produced the ingredients for the meal. All proceeds from the evening will be donated to the fund.

From September 23 to October 6, Aphrodite’s Fresh Sheet will feature the same three-course menu and a donation of 10 percent of the cost of each meal, during this time, will also be donated to the Terra Madre Fund. (Note: The amuse bouche and special cocktails will be available only at the September 28 event.)

Time: Reservations for the September 28 event or the Fresh Sheet dates can be made any time between 5:00 pm and 9:30 pm. Phone: 604.733.5808 or email

Cost: $35, with an additional $10 for a tasting of local wines

Location: Aphrodite’s Organic Café, 3598 West 4th Avenue


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A Day on the Farm Sept 10th

Come to “A Day at the Farm”

September 10 from 10 am to 4 pm

Learn about the importance of local agriculture in our communities. This FREE family event takes place at Westham Island Herb Farm (4690 Kirkland Rd, Delta BC) and features over 30 agriculturally related organizations.Tour the farm on a haywagon, enjoy childrens activities and live music, fresh local food, livestock pens, static equipment displays and beautiful rural scenery!

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Parsnip Soup… really yummy- and buy local!

Last winter I joined a communal garden off Cambie in Vancouver ( yes winter) The only thing really coming up was parsnips. I thought yuck, but turned to the trusty google and found a parsnip soup made with apple cider and leeks.
I have always replaced the cream with milk
I sometimes I have just used plain old apple juice… there did seem to be something missing but it still was so yummy
I have never done the parsnips chips but carmalizing onions and putting them on top not only did it look very elegant but really adds flavor and texture.
So why parsnips you say?
Well last winter I was surprised how many grocery stores still had local parsnips even in February.. good prices too plus supporting our local farmers… alway a good thing.  They are filled with nutrients like vitamin C and Folate, they are also full of fiber. So try this yummy soup or others.

Parsnips- eat local all through winter!

For soup
  • 1 large boiling potato
  • 2 parsnips (about 1/2 pound), peeled and chopped fine
  • 3 shallots, chopped fine (about 1/4 cup)
  • 1 leek (white and pale green part only), trimmed, halved lengthwise, washed well, and chopped fine
  • 2 tablespoons chopped fresh parsley leaves
  • 1/2 stick (1/4 cup) unsalted butter
  • 2 to 2 1/2 cups chicken broth
  • 1 cup apple cider or juice
  • 1/2 cup heavy cream

For fried parsnip

  • vegetable oil for deep-frying parsnip
  • 1 parsnip, peeled and cut into thin strips

print a shopping list for this recipe


Make soup:
Peel potato and cut into 1/4-inch dice. In a heavy kettle cook potato, parsnips, shallots, leek and parsley in butter over moderate heat, stirring, until leek is softened, about 12 minutes. Add broth and simmer, covered, 20 minutes, or until vegetables are very soft. In a blender purée mixture in batches and transfer to a large saucepan. Stir in cider or juice, cream, and salt and pepper to taste and cook over moderately high heat, stirring occasionally, until heated through. Keep soup warm.

Make fried parsnip:
In a heavy saucepan heat 1 inch oil to 360°F. on a deep-fat thermometer and fry parsnip strips in batches until golden brown, transferring with a slotted spoon to paper towels to drain. Season fried parsnip with salt.

Serve soup topped with fried parsnip.

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Yummy carrot soup on a cold day.

So this in not my recipe…. but it is the one I started from. Most of the time I forget the potato, double the ginger and add some garlic too. Tastes great with a dolop of plain yogurt on top.


Susan’s Carrot Soup with Ginger
Serves 4 to 5

1 medium local onion, chopped
1 tablespoon (15 mL) olive oil
8 good-size Local carrots, peeled and sliced into 1/2-inch (1 cm) coins
1 medium local potato, cubed
1 to 2 tablespoons (15 to 30 mL) freshly grated ginger
5 cups (1.25 L) vegetable broth, chicken broth or water
Salt and freshly ground white pepper to taste

In a soup or stock pot, sauté onion in olive oil until translucent. Do not brown. Add carrots and and potato and stir briefly. Add ginger, broth or water, and bring to boil. Turn heat down to medium-low, cover partly, and cook until vegetables are tender, 20 or 25 minutes.
Remove from heat, cool slightly and purée all or part of the soup (depending on how smooth you like it) in a blender or food processor, or with a hand-held blender.
Make ahead, if you like, and refrigerate, then reheat just before serving. Recipe doubles easily and freezes well.

© (c) CanWest MediaWorks Publications Inc.

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Shared Harvest….

Have you checked out the Shared Harvest web site yet? There are some many great things there from a fund-raiser for the Bella Coola farmers and many work shops . Plus resources to great stuff like organic apples and sharing a honey extractor.

I would recommend it … check it out

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Dec 7: Bella Coola Farm Flood Fundraiser Film Event

Tues, December 7, 6pm
Britannia Community Centre –  Canucks Family Education Centre (1661 Napier Street, Vancouver) Upstairs Eastside Family Place
Cost $10 Donation, Silent Auction, Food
Bella Coola farmers were recently hit by sever floods. Due to the realities of the agriculture industry the Bella Coola farmers work off the farm to make ends meet and are thus ineligible for Provincial Emergency Assistance.
These farmers are key players in regenerating their local food system and in increasing the community’s access to high quality local produce.
The community lost over 270 tons of winter feed, livestock, fencing, equipment, tools, heritage seeds, heritage fruit trees, corrals and paddocks, barns, market gardens, pasture, and acreage washed down the river.
We depend on our farmers for our food and they are appealing for our help.
Grandview Woodland Food Connection, FarmFolkCityFolk,
and Discovery Organics present
Mammalian, Canada, 2010
6:30 – 7:30pm
Frank Wolf and Taku Hokoyama strike out on a 2,000 km Arctic canoe journey through the largest wilderness area in North America. With a sense of humor and purpose, they track down politicians, First Nation chiefs, elders and others living in the few communities that frame the wilderness in order to present a clear picture of the area and the issues that face the land and its people.
  • Official Entry – Vancouver Film Festival, 2010
Wasteland, USA / Brazil, 2010
8 – 9:30pm
WASTE LAND follows renowned artist Vik Muniz as he journeys from his home base in Brooklyn to his native Brazil and the world’s largest garbage dump, located on the outskirts of Rio de Janeiro. There he photographs an eclectic band of “catadores”-self-designated pickers of recyclable materials. His collaboration with these inspiring characters as they recreate photographic images of themselves out of garbage reveals both the dignity and despair of the catadores as they begin to re-imagine their lives. Wasteland offers stirring evidence of the transformative power of art and the alchemy of the human spirit.
  • Audience Award for Best World Cinema Documentary  – Sundance Film Festival
  • Audience Award for Best Film – Berlin Film Festival
  • Best Documentary – Seattle Film Festival
  • Amnesty International Human Rights Film Award
  • People’s Choice Award – Vancouver Film Festival, 2010
– Huffington Post –

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The Drive featured in Edible Vancouver.

Our beloved Drive is featured in Edible Vancouver. Some of my favorites are the St Augustine, Me and Julios, and Prado… but what about Bandita’s?

I still love Edible Vancouver anyone can slip, and take a read of this artical and some many other fantastic articals- ALWAYS a great read!

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