Have you ever thought about growing your own food but figured that your little patch of lawn just wasn't enough? Or maybe you're sceptical about whether you could produce enough food for a couple of meals (never mind for more than one)?
If you've been doing the rounds at the Burnaby Farmers' Market this summer or following some of the Burnaby Food First workshops, you may be familiar with the name Janice Bobic. Yes, she sells aprons for our Sewing Project, but what you may not know is that the range of edible goodies she also has up for offer are the product of her small home garden.
With her little plot of land, Janice produces honey and a variety of fruits for her business -- as well as almost all of her own personal vegetables!
Still don't believe us? Check out some photos from her garden (and some of the cool things she grows) at the end of the post!
Interested in seeing for yourself? You can catch Janice at the Burnaby Farmer's Market each week until the end of the market's run in October.
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Showing posts with label Janice Bobic. Show all posts
Showing posts with label Janice Bobic. Show all posts
Sunday, July 28, 2013
Wednesday, July 10, 2013
Whole Fruit Canning and Summer Jam Making Workshops
Burnaby Food First is pleased to present two more FREE community workshops!
Whole Fruit Canning - The Joy of Sweet and Sour Fruit
Monday, July 29
6:00 pm - 8:00 pm
Newcomers Centre (7009 Kingsway / Burnaby - map)
Learn with Karen DarWoon how to can local, fresh whole fruit (in a sweet and sour style). You get a jar of jam to take home with you! This will be a hands-on workshop.
**REGISTRATION CLOSED**
Karen DarWoon is a personal chef and Board Member of the Richmond Sharing Farm Society, who is passionate about urban farming and the fun of food!
Summer Jam Making - Raspberry Jam
Tuesday, August 6
6:30 pm - 8:30 pm
Cameron Rec Centre (9523 Cameron Street / Burnaby - map)
Learn how to make your own jam. Janice Bobic will show us how to use summer raspberries to make jam. You get a jar of jam to take home with you! This will be a hands-on workshop.
**REGISTRATION CLOSED**
Janice Bobic is a Burnaby bee expert who also owns and operates My Father's Garden, a Burnaby-based small business focusing on local artisan food production.
Correction: The original post on July 10, 2013 for the Summer Jam Making workshop said that we will be making blueberry jam. This has been changed to raspberry jam, not blueberry.
Whole Fruit Canning - The Joy of Sweet and Sour Fruit
Monday, July 29
Newcomers Centre (7009 Kingsway / Burnaby - map)
Learn with Karen DarWoon how to can local, fresh whole fruit (in a sweet and sour style). You get a jar of jam to take home with you! This will be a hands-on workshop.
**REGISTRATION CLOSED**
Karen DarWoon is a personal chef and Board Member of the Richmond Sharing Farm Society, who is passionate about urban farming and the fun of food!
Summer Jam Making - Raspberry Jam
Tuesday, August 6
Cameron Rec Centre (9523 Cameron Street / Burnaby - map)
Learn how to make your own jam. Janice Bobic will show us how to use summer raspberries to make jam. You get a jar of jam to take home with you! This will be a hands-on workshop.
**REGISTRATION CLOSED**
Janice Bobic is a Burnaby bee expert who also owns and operates My Father's Garden, a Burnaby-based small business focusing on local artisan food production.
Correction: The original post on July 10, 2013 for the Summer Jam Making workshop said that we will be making blueberry jam. This has been changed to raspberry jam, not blueberry.
Friday, June 14, 2013
Summer Jam Making and Drying and Storing Workshops
Burnaby Food First is pleased to present two more FREE community workshops!
Summer Jam Making
Thursday, July 4
6:00 pm - 8:00 pm
Cranberry Commons (4272 Albert Street / Burnaby - map)
Learn how to make your own jam. Janice Bobic will show us how to use summer berries to make jam. You get a jar of jam to take home with you! This will be a hands-on workshop.
Registration is required. Space is limited! To register, email send us an email or call (604) 441-6729.
**REGISTRATION CLOSED**
Janice Bobic is a Burnaby bee expert who also owns and operates My Father's Garden, a Burnaby-based small business focusing on local artisan food production.
Also, Chanel Ly from Sustainable SFU will be giving a short talk at the beginning of the workshop about why local food matters, and about projects happening at SFU.
Art of Drying and Storing Foods
Tuesday, July 16
6:30 pm - 8:00 pm
Registration is required. Space is limited! To register, email send us an email or call (604) 441-6729.
**REGISTRATION CLOSED**
Andrea Potter is a Red Seal Chef and a Registered Holistic Nutritionist. She teaches whole-foods cooking classes and also offers nutrition counselling. She is passionate about the benefits of whole, local and slow foods. For more information on Andrea Potter, visit her website: http://wholefoodscooking.ca/.
Community Event: From Field to Fork Program
Burnaby Food First also wanted to let you know about a great program happening this summer at Burnaby Village Museum!
From Field to Fork
Every Tuesday afternoon, 3:00 pm / July and August
Burnaby Village Museum (6501 Deer Lake Avenue / Burnaby - map)
Visitors can get down and dirty in the Love Farmhouse vegetable patch on a FREE “From Field to Fork” program at Burnaby Village Museum. This hands-on, 45-minute family program highlights the importance of farming communities in Burnaby by exploring the real deal.
Led by a historical interpreter, participants will explore a variety of topics including Pioneer farmers, Chinese-Canadian market gardeners, victory gardens, large-scale agriculture, sustainability, the local food movement, and the popularity of farmers' markets today.
Participants are encouraged to help plant, weed, harvest, water, and thin the garden. Each participant will receive a free carousel ride ticket and their own pre-made heritage seed pack to take home and plant. A maximum of 20 participants can be accommodated on each tour.
Phone ahead to register at (604) 297-4565 or register on-site as a drop-in (space permitting). The program meets at the Orientation Plaza.
Thursday, July 4
6:00 pm - 8:00 pm
Cranberry Commons (4272 Albert Street / Burnaby - map)
Learn how to make your own jam. Janice Bobic will show us how to use summer berries to make jam. You get a jar of jam to take home with you! This will be a hands-on workshop.
Registration is required. Space is limited! To register, email send us an email or call (604) 441-6729.
**REGISTRATION CLOSED**
Janice Bobic is a Burnaby bee expert who also owns and operates My Father's Garden, a Burnaby-based small business focusing on local artisan food production.
Also, Chanel Ly from Sustainable SFU will be giving a short talk at the beginning of the workshop about why local food matters, and about projects happening at SFU.
Art of Drying and Storing Foods
Tuesday, July 16
6:30 pm - 8:00 pm
Tommy Douglas Library (7311 Kingsway / Burnaby - map)
Learn how to prepare and store dried fruits and vegetables, including learning how to make your own fruit leather! This will be a demonstration-style workshop.
Learn how to prepare and store dried fruits and vegetables, including learning how to make your own fruit leather! This will be a demonstration-style workshop.
Registration is required. Space is limited! To register, email send us an email or call (604) 441-6729.
**REGISTRATION CLOSED**
Andrea Potter is a Red Seal Chef and a Registered Holistic Nutritionist. She teaches whole-foods cooking classes and also offers nutrition counselling. She is passionate about the benefits of whole, local and slow foods. For more information on Andrea Potter, visit her website: http://wholefoodscooking.ca/.
Community Event: From Field to Fork Program
Burnaby Food First also wanted to let you know about a great program happening this summer at Burnaby Village Museum!
From Field to Fork
Every Tuesday afternoon, 3:00 pm / July and August
Burnaby Village Museum (6501 Deer Lake Avenue / Burnaby - map)
Visitors can get down and dirty in the Love Farmhouse vegetable patch on a FREE “From Field to Fork” program at Burnaby Village Museum. This hands-on, 45-minute family program highlights the importance of farming communities in Burnaby by exploring the real deal.
Led by a historical interpreter, participants will explore a variety of topics including Pioneer farmers, Chinese-Canadian market gardeners, victory gardens, large-scale agriculture, sustainability, the local food movement, and the popularity of farmers' markets today.
Participants are encouraged to help plant, weed, harvest, water, and thin the garden. Each participant will receive a free carousel ride ticket and their own pre-made heritage seed pack to take home and plant. A maximum of 20 participants can be accommodated on each tour.
Friday, May 10, 2013
Upcoming Food First Workshops: Bee-Keeping and Pickling
Burnaby Food First is pleased to present two more FREE community workshops!
Introduction to Bee-Keeping
Tuesday, May 28
6:30 pm - 8:30 pm
Under certain conditions, the City of Burnaby allows residents to keep bees. Come and learn how to start your own hive and how to plant your garden for pollinators. The workshop is led by Janice Bobic, a Burnaby community member and bee-keeping expert -- and also includes a honey tasting!
This workshop will be demonstration-style and is offered in partnership with the Burnaby Public Library.
**REGISTRATION CLOSED**
Secrets of Pickling
Join master chef Andrea Potter and learn how to make your own pickled foods using fermentation. Take home samples! We will be fermenting fresh local radishes from Urban Digs Farm in Burnaby.
This workshop will be hands-on and is funded by VanCity.
**REGISTRATION CLOSED**
Andrea Potter is a Red Seal Chef and a Registered Holistic Nutritionist. She teaches whole-foods cooking classes and also offers nutrition counselling. She is passionate about the benefits of whole, local and slow foods. For more information on Andrea Potter, visit her website: http://wholefoodscooking.ca/.
Introduction to Bee-Keeping
Tuesday, May 28
6:30 pm - 8:30 pm
Tommy Douglas Library (7311 Kingsway / Burnaby - map)
 |
| Source: Josh Gitalis |
Under certain conditions, the City of Burnaby allows residents to keep bees. Come and learn how to start your own hive and how to plant your garden for pollinators. The workshop is led by Janice Bobic, a Burnaby community member and bee-keeping expert -- and also includes a honey tasting!
This workshop will be demonstration-style and is offered in partnership with the Burnaby Public Library.
**REGISTRATION CLOSED**
Janice Bobic is a Burnaby bee expert who also owns and operates My Father's Garden, a Burnaby-based small business focusing on local artisan food production.
Secrets of Pickling
 |
| Source: Serious Eats |
Join master chef Andrea Potter and learn how to make your own pickled foods using fermentation. Take home samples! We will be fermenting fresh local radishes from Urban Digs Farm in Burnaby.
This workshop will be hands-on and is funded by VanCity.
**REGISTRATION CLOSED**
Andrea Potter is a Red Seal Chef and a Registered Holistic Nutritionist. She teaches whole-foods cooking classes and also offers nutrition counselling. She is passionate about the benefits of whole, local and slow foods. For more information on Andrea Potter, visit her website: http://wholefoodscooking.ca/.
Wednesday, December 19, 2012
Recipe: Honey Cake with Caramelized Pears
We all like to have a sweet treat now and then, but who says that dessert has to be bad for us? Natural sweeteners like honey and molasses can give your baking a flavour boost, while also cutting down on sugar.
Try to use honey produced in the Lower Mainland or in the province when you can. In Burnaby, for instance, some people keep honeybees in their backyards for honey. Check out our post on urban apiculture (beekeeping) for more information. Farmers' markets and some grocery stores are also good places to find local honey. Scroll to the bottom of this post for more.
This recipe is from our Healthy Holiday Baking workshop, taught by baker Scott Bernstein.
Tip: Brush a little oil on the inside of the measuring spoon (or cup) and the honey will slide right out without sticking or creating a mess.
Local Honey Resources:
Janice Bobic, Burnaby honey producer, of My Father's Garden (604) 298-6164
Burnaby Farmers' Market
Vancouver Winter Farmers' Market
Try to use honey produced in the Lower Mainland or in the province when you can. In Burnaby, for instance, some people keep honeybees in their backyards for honey. Check out our post on urban apiculture (beekeeping) for more information. Farmers' markets and some grocery stores are also good places to find local honey. Scroll to the bottom of this post for more.
This recipe is from our Healthy Holiday Baking workshop, taught by baker Scott Bernstein.
Tip: Brush a little oil on the inside of the measuring spoon (or cup) and the honey will slide right out without sticking or creating a mess.
Honey Cake with Caramelized Pears
To email, print, or text this recipe, click here.
Ingredients
For the cake:
1 3/4 cups all-purpose flour, plus extra for dusting
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon coarse salt
1/2 teaspoon ground cinnamon
2 large eggs
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1/2 cup plus 2 tablespoons honey
1/2 cup milk (or milk substitute)
1/2 cup vegetable oil
1/2 teaspoon fresh lemon zest, grated
Unsalted butter, softened, for pan
For the pears:
1 tablespoon unsalted butter
1/4 cup sugar
1 3/4 lbs pears, cut into 1/2-inch thick wedges (or 1/4-inch wedges if pears are firm)
1/4 cup good quality honey
Things you need
Mixing bowls
Measuring cups and spoons
10-inch springform pan
Whisk
Spatula
Toothpick or knife
Large skillet
Wire cooling rack
Instructions
For the cake:
1. Preheat oven to 350 F.
2. Oil the springform pan and dust the bottom lightly with flour.
3. Combine the flour, baking powder, baking soda, salt, and cinnamon in a bowl. Set aside.
4. Whisk together the eggs and sugars in a separate bowl. Mix until the mixture is pale yellow and thick. Set aside.
5. In another bowl, whisk together the honey, milk, oil, and lemon zest. Slowly add this honey mixture to the egg mixture, and mix until well combined.
6. Fold in half of the flour mixture to the honey and egg combination, and stir until smooth. Repeat with the remaining half of the flour.
7. Pour the batter into the springform pan.
8. Bake for about 50 minutes, or until dark golden brown. To test whether it is done, put a toothpick or knife into the centre of the cake. If it comes out clean, the cake is done.
9. Put the pan on a wire rack and let the cake cool inside of it for 15 minutes.
10. Run a thin knife around the edge of the cake and remove the cake from the pan.
11. To serve, put the cake on a plate and top with caramelized pears.
For the pears:
1. Heat the butter in a large skillet over medium heat.
2. Add the sugar and stir until it is almost dissolved, about 1 to 2 minutes.
3. Add the pears. Cook the mixture, stirring occasionally, until the pears and soft and just golden, about 12 to 20 minutes.
4. Pour in the honey. Continue stirring gently and cook until the pears are coated in the honey-sugar mixture and are very soft. This will take 3 to 5 minutes.
To email, print, or text this recipe, click here.
Ingredients
For the cake:
1 3/4 cups all-purpose flour, plus extra for dusting
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon coarse salt
1/2 teaspoon ground cinnamon
2 large eggs
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1/2 cup plus 2 tablespoons honey
1/2 cup milk (or milk substitute)
1/2 cup vegetable oil
1/2 teaspoon fresh lemon zest, grated
Unsalted butter, softened, for pan
For the pears:
1 tablespoon unsalted butter
1/4 cup sugar
1 3/4 lbs pears, cut into 1/2-inch thick wedges (or 1/4-inch wedges if pears are firm)
1/4 cup good quality honey
Things you need
Mixing bowls
Measuring cups and spoons
10-inch springform pan
Whisk
Spatula
Toothpick or knife
Large skillet
Wire cooling rack
 |
| Credit: Magnolia Lim |
Instructions
For the cake:
1. Preheat oven to 350 F.
2. Oil the springform pan and dust the bottom lightly with flour.
3. Combine the flour, baking powder, baking soda, salt, and cinnamon in a bowl. Set aside.
4. Whisk together the eggs and sugars in a separate bowl. Mix until the mixture is pale yellow and thick. Set aside.
5. In another bowl, whisk together the honey, milk, oil, and lemon zest. Slowly add this honey mixture to the egg mixture, and mix until well combined.
6. Fold in half of the flour mixture to the honey and egg combination, and stir until smooth. Repeat with the remaining half of the flour.
7. Pour the batter into the springform pan.
8. Bake for about 50 minutes, or until dark golden brown. To test whether it is done, put a toothpick or knife into the centre of the cake. If it comes out clean, the cake is done.
9. Put the pan on a wire rack and let the cake cool inside of it for 15 minutes.
10. Run a thin knife around the edge of the cake and remove the cake from the pan.
11. To serve, put the cake on a plate and top with caramelized pears.
For the pears:
1. Heat the butter in a large skillet over medium heat.
2. Add the sugar and stir until it is almost dissolved, about 1 to 2 minutes.
3. Add the pears. Cook the mixture, stirring occasionally, until the pears and soft and just golden, about 12 to 20 minutes.
4. Pour in the honey. Continue stirring gently and cook until the pears are coated in the honey-sugar mixture and are very soft. This will take 3 to 5 minutes.
Local Honey Resources:
Janice Bobic, Burnaby honey producer, of My Father's Garden (604) 298-6164
Burnaby Farmers' Market
Vancouver Winter Farmers' Market
Wednesday, December 12, 2012
Recipe: Honey Shortbread
We all like to have a sweet treat now and then, but who says that dessert has to be bad for us? Substituting sugar for natural sweeteners like honey and molasses can give your baking a boost in flavour and nutrition, while also letting you cut down on sugar.
Try to use honey produced in the Lower Mainland or in the province when you can. In Burnaby, for instance, some people keep honeybees in their backyards for honey. Check out our post on urban apiculture (beekeeping) for more information. Farmers' markets and some grocery stores are also good places to find local honey. Scroll to the bottom of this post for more.
This recipe is from our Holiday Edition Healthy Holiday Baking workshop.
Tip: Brush a little oil on the inside of the measuring spoon (or cup) and the honey will slide right out without sticking or creating a mess.
Local Honey Resources:
Janice Bobic, Burnaby honey producer, of My Father's Garden (604) 298-6164
Burnaby Farmers' Market
Vancouver Winter Farmers' Market
Try to use honey produced in the Lower Mainland or in the province when you can. In Burnaby, for instance, some people keep honeybees in their backyards for honey. Check out our post on urban apiculture (beekeeping) for more information. Farmers' markets and some grocery stores are also good places to find local honey. Scroll to the bottom of this post for more.
This recipe is from our Holiday Edition Healthy Holiday Baking workshop.
Tip: Brush a little oil on the inside of the measuring spoon (or cup) and the honey will slide right out without sticking or creating a mess.
Honey Shortbread
To email, print, or text this recipe, click here.
Ingredients
1 2/3 cups unbleached all-purpose flour
1/3 cup granulated sugar
3/4 cup (6 oz.) unsalted butter, cold, cut into 1-inch pieces
3 tablespoons honey
1 teaspoon coarse salt
Cooking oil, for pan
Things you need
Mixing bowls
Measuring cups and spoons
9 1/2-inch springform pan
Pastry brush or spoon
Whisk
Fork
Pastry cutter
Wire rack
Instructions
1. Coat the bottom of the springform pan with a small amount of oil.
2. Mix the flour and sugar together.
3. Add the butter to the flour mixture and work it in using a pastry cutter, or your hands, until the butter is evenly mixed. When ready, the dough will be coarse and crumbly. Be sure not to overwork the dough.
4. Press the dough evenly into the pan with your fingers. There will be some loose shortbread crumbs around the edge of the pan, but most of the dough should be solid and compact.
5. Refrigerate the dough until chilled, for about 30 minutes.
6. Preheat the oven to 350 F. Prick the dough evenly on the surface with a fork.
7. Bake the shortbread for 40 to 45 minutes, until golden in the centre.
8. Heat the honey in the microwave or in a heatproof bowl over hot water until warm and liquid. Pour the melted honey over the shortbread and spread it even with a spoon.
9. Sprinkle the coarse salt evenly over the honey.
10. Return the pan to the oven to bake for 3 minutes.
11. Remove the pan from the oven and put it on the cooling rack. Let the shortbread cool for 15 minutes before releasing the base on the springform pan. The shortbread will still be warm but not hot to the touch.
12. Cut the shortbread into wedges with a sharp knife.
13. Cool completely before serving or storing. The shortbread will keep for up to 1 week at room temperature in an airtight container.
To email, print, or text this recipe, click here.
Ingredients
1 2/3 cups unbleached all-purpose flour
1/3 cup granulated sugar
3/4 cup (6 oz.) unsalted butter, cold, cut into 1-inch pieces
3 tablespoons honey
1 teaspoon coarse salt
Cooking oil, for pan
Things you need
Mixing bowls
Measuring cups and spoons
9 1/2-inch springform pan
Pastry brush or spoon
Whisk
Fork
Pastry cutter
Wire rack
 |
| Source: Mimi on the Move |
Instructions
1. Coat the bottom of the springform pan with a small amount of oil.
2. Mix the flour and sugar together.
3. Add the butter to the flour mixture and work it in using a pastry cutter, or your hands, until the butter is evenly mixed. When ready, the dough will be coarse and crumbly. Be sure not to overwork the dough.
4. Press the dough evenly into the pan with your fingers. There will be some loose shortbread crumbs around the edge of the pan, but most of the dough should be solid and compact.
5. Refrigerate the dough until chilled, for about 30 minutes.
6. Preheat the oven to 350 F. Prick the dough evenly on the surface with a fork.
7. Bake the shortbread for 40 to 45 minutes, until golden in the centre.
8. Heat the honey in the microwave or in a heatproof bowl over hot water until warm and liquid. Pour the melted honey over the shortbread and spread it even with a spoon.
9. Sprinkle the coarse salt evenly over the honey.
10. Return the pan to the oven to bake for 3 minutes.
11. Remove the pan from the oven and put it on the cooling rack. Let the shortbread cool for 15 minutes before releasing the base on the springform pan. The shortbread will still be warm but not hot to the touch.
12. Cut the shortbread into wedges with a sharp knife.
13. Cool completely before serving or storing. The shortbread will keep for up to 1 week at room temperature in an airtight container.
Local Honey Resources:
Janice Bobic, Burnaby honey producer, of My Father's Garden (604) 298-6164
Burnaby Farmers' Market
Vancouver Winter Farmers' Market
Wednesday, August 31, 2011
FREE Workshop: Introduction to Canning Jam
Always wanted to make jam, but didn't know how?
Introduction to Canning Jam
Tuesday, October 4
6:30 pm - 8:30 pm
Tommy Douglas Library (7311 Kingsway / Burnaby - map)
Join us for a FREE workshop, hosted by Burnaby Food First and the Burnaby Public Library. The workshop will be led by Janice Bobic of My Father's Garden, which is a Burnaby-based small business focusing on local, artisan food production.
Jam tasting! Door Prizes!
**REGISTRATION CLOSED**
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