The Other Side of Food

Gardening can be very fulfilling and tasty, but sometimes, those veggies and fruits have ideas of their own. Here's some pre-holiday food fun for you all! (Source: Viral Nova)

Warning: Food humour and puns ahead.

1) Heimlich maneuver or hugging carrots?

2) That's a very bear-y strawberry! (We didn't say the jokes would be good.)

3) Eggplants need love too!

4) Hot tub time, anyone? (Let's hope no one tells those two that they're soup-bound.)

5) The devil is... in the tomato?

6) Full of starchy, cuddly goodness.

7) A healthy version of Peeps?

8) Boldly going where no carrot has gone before!

9) Not sure what to do in photos? If in doubt, make a duck face. (This may have gone a little too far, though.)

10) These potatoes aren't shy to show you how they feel.

I guess you could say that food has personality, eh?

Recipe: Banana Custard Fruit Tart

Do you like dessert but sometimes dread the amount of time it takes to make it? For the dessert-loving but ultimately lazy cooks (like me), here's an idea: raw tarts. Quick, easy, and delicious treats that you can eat right off the bat -- now who doesn't like that?

These are great for the summer, when turning on the oven is unimaginable in 25-plus-degree weather, and also do well as a frosty treat when left to chill in the freezer for up to an hour before serving.

This recipe can be easily adapted if you are allergic to tree nuts, sesame, or coconut or lactose intolerant. (See below for substitutions.)

Banana Custard Fruit Tart
Inspired by This Rawsome Vegan Life.

To email, print, or text this recipe, click here.

Ingredients

For the tart:
3/4 cup whole almonds, raw (or seeds, if nut allergic)
1/3 cup pumpkin or sunflower seeds, raw
1/4 cup oats or buckwheat groats
3/4 cup dates, raisins, prunes, and/or dried cranberries
1 teaspoon coarse sea salt
pinch nutmeg or cinnamon, to taste (optional)

For the filling:
1 large banana, ripe
2 teaspoons lemon juice
2 tablespoons milk (rice, soy, coconut, almond, etc.), plus more if needed
1 tablespoon coconut oil (recommended, optional)
1 tablespoon chia seeds or ground flax seed
1 teaspoon tahini, or other nut or seed butter (optional)
2 teaspoons vanilla (or seeds from a quarter of a vanilla bean) 2 teaspoons nutritional yeast
1 teaspoon coarse sea salt
dash of honey (optional)

For the topping:
Sliced fruit, whole berries, shredded unsweetened coconut, chocolate, etc.

Instructions

1. In a food processor, grind the nuts, seeds, and oats (or buckwheat, if using) into a rough flour. Add the dried fruit, and pulse until the mixture can be pressed together. It will resemble a crumbly dough, like pastry or shortbread dough. You want it to be sticky to the touch, enough to hold together, but not gooey or soft to the touch.

2. Press the tart dough into mini or medium muffin tins. Chill in the freezer for at least 30 minutes. Silicone muffin cups work best, since the dough will not stick to the surface. Metal tins, coated or uncoated, also work, but be prepared to ease the tart shells away from the surface of individual muffin cups after freezing (or to bang the muffin tin on your cutting board until the shells fall out.

3. While the tart shells chill, combine the filling ingredients in a food processor and blend until smooth. Add a little more liquid, as necessary. The custard should be smooth and slightly runny. It will thicken up and set over time due to the coconut oil and chia or flax seeds.

4. To assemble the tarts, remove the tarts from the muffin tins. Spoon enough custard into each tart shell to fill it three-quarters of the way full. Return to fridge to set.

5. Before serving, top with your fruit and other toppings of choice. Store extra tarts (if any) in the fridge in a sealed container lined with parchment.

Substitutions:

For nuts, simply substitute an equal amount of seeds, adding a little extra if the dough is too sticky. Tahini (sesame butter) can be substituted for almond, peanut, or a different seed butter or omitted altogether. The coconut oil, while optional, is recommended, as it gives the custard a smoother, creamier, and more consistent texture and helps it set in the fridge. The custard may be a little thinner if you omit the tahini and/or coconut oil, so you may want to add a little more flax or chia (which readily absorb liquid) or cut down the amount of liquid. The type of milk used is up to you. Soy, almond, and coconut all work well in this recipe; however, dairy milk (which curdles easily when citric acid is added) has not been tested, so please use your discretion. To make the recipe gluten-free, use certified GF oats.

If you have luck with any other substitutions, leave a comment and share your ideas!

What's Happening in April

Rain or shine, it doesn't matter, because there are a number of cool indoor and outdoor events this month! Whether it's a warm, sunny day or you're looking towards summer, there are a number of workshops and other activities to do throughout the city.

Vancouver Winter Farmers' Market

Location: Nat Bailey Stadium, East Parking Lot (4601 Ontario Street / Vancouver - map)
Dates: November 3, 2012 to April 27, 2013 (Closed December 29)
Hours: 10:00 am to 2:00 pm each Saturday

Thought the start of winter meant the end of locally grown and made goodies?

Continuing from last month, the winter market hosts over 60 vendors -- nearly as many as the three main Vancouver summer markets combined! -- offers a range of foods, from local produce to homemade chocolate and maple treats.

In an effort to reduce plastic use at the market, please bring your own shopping bags.

For more information on the market, including transportation and parking at the site, please visit their website: http://www.eatlocal.org/

Veggies 101: Planning Your First Vegetable Garden

Location: Mollie Nye House (940 Lynn Valley Road / North Vancouver - map)
Date: April 3, 2013 from 7:00 pm to 8:30 pm
Cost: $8.25

Location: Lynn Canyon Ecology Centre (3663 Park Road / North Vancouver - map)
Date: April 14, 2013 from 1:00 pm to 2:30 pm
Cost: $8.25

Are you starting to grow your own food or interested in what you can do from your backyard?

Part of the GardenSmart Workshop Series, presented by the North Shore Recycling Program in conjunction with the Lynn Canyon Ecology Centre and North Shore Edible Garden Project, join others to learn how to plan your first vegetable garden.

Space is limited. For details on registration, visit the workshop page here.

Fresh Milk, Food Politics

Location: Ukrainian Cathedral (154 East 10th Avenue / Vancouver - map)
Date: April 6, 2013 from 9:00 am to 5:00 pm
Cost: $35 to $125

The Fresh Milk, Food Politics event (formerly the Raw Milk Symposium) explores the basic right to healthy food

Officials in the U.S. and Canada maintain that fresh milk is a health hazard, and several provinces ban its sale or purchase; however, there are many dairy experts who argue that, as long as it is produced from grass-fed cows at farms with safe handling practices, the health benefits of fresh milk significantly outweigh those of pasteurized milk.

Whether you are a fresh milk advocate or just want to learn more about the issue, this event is an excellent opportunity to speak directly with dairy farmers.

For more information or to register, visit the event website here.

Seed Swap and Sale

Location: Renfrew Park Community Centre (2929 East 22nd Avenue / Vancouver - map)
Date: April 6, 2013
Hours: 9:30 am to 1:30 pm

Location: Collingwood Neighbourhood House (5288 Joyce Street / Vancouver - map)
Date: April 20, 2013
Hours: 10:00 am to 2:00 pm

Drop by the community centre to stock up on seeds for your garden, as well as swap with others or to try your hand at growing something new.

For more information or to register, visit the Renfrew-Collingwood Food Security Institute website: http://rcfsi.blogspot.ca/2013/01/new-schedule.html

Seed Starting: Sowing for Your Summer Veggie Garden

Location: Loutet Farm (Rufus Avenue & 14th Street East / North Vancouver - map)
Date: April 6, 2013 from 10:00 am to 11:30 am
Cost: $8.25

Join Gavin Wright of Loutet Farm to learn about the process of growing your own plants from seed.

Note that this is an outdoor workshop, so make sure to dress appropriately.

This workshop is part of the GardenSmart Workshop Series, presented by the North Shore Recycling Program in conjunction with the Lynn Canyon Ecology Centre and North Shore Edible Garden Project.

Space is limited. For details on registration, visit the workshop page here.

Grow Your Own: Intermediate Vegetable Gardening

Location: Mollie Nye House (940 Lynn Valley Road / North Vancouver - map)
Time: April 10, 2013 from 7:00 pm to 8:30 pm
Cost: $8.25

Already know the basics of vegetable gardening at home but looking for further tips and strategies? Check out this workshop and learn more about growing fresh, delicious vegetables in your own home garden.

This workshop is part of the GardenSmart Workshop Series, presented by the North Shore Recycling Program in conjunction with the Lynn Canyon Ecology Centre and North Shore Edible Garden Project.

Space is limited. For details on registration, visit the workshop page here.

Seed Starting Workshop

Location: Collingwood Neighbourhood House (5288 Joyce Street / Vancouver - map)
Time: April 10, 2013 from 5:00 pm to 7:00 pm
Cost: Call to inquire

Join others to learn about growing from seed and how to get your plants to flourish each time.

For more information or to register, visit the Renfrew-Collingwood Food Security Institute website: http://rcfsi.blogspot.ca/2013/01/new-schedule.html

Growing Food in Small Spaces

Location: YWCA (535 Hornby Street / Vancouver - map)
Time: April 18, 2013 from 6:00 pm to 9:00 pm
Cost: $30

Join Carole Christopher and Dr. Tara Moreau to learn how to grow fresh fruits and vegetables in containers. Participants will learn about container design, companion planting, choosing appropriate varieties for container gardening, and creating a fertile soil mix for optimal yield.

For more information or to register, visit the workshop page here.

Burnaby Empty Bowls Gala Fundraiser

Location: Hilton Metrotown (6083 McKay Avenue / Burnaby - map)
Time: April 18, 2013 from 5:30 pm
Cost: $65

Every two years, the Empty Bowls Project hosts a fundraising gala, with support from local artists, teachers, community organizations, restaurants, businesses, and individuals. Funds raised from the gala go to support local programs for children, youth, and families in Burnaby that provide nutritious food and help to build skills that encourage healthy lifestyles. These include cooking programs, breakfast and homework clubs, an organic produce program for low-income pregnant women, and weekly cooking and daily snack programs.

Find out more about the event here or check out their website.

Philosophers' Cafe: Urban Agriculture

Location: West Vancouver Memorial Library, Welsh Hall East (1950 Marine Drive / West Vancouver - map)
Time: April 19, 2013 from 10:30 am to 12:00 pm
Cost: FREE

As Earth Day rolls around, Ross Moster of Village Vancouver and moderator Randall Mackinnon are getting together to lead a public discussion on the possibilities for urban agriculture and the potential effects for the future.

For more information, check out the event website here.

Food and Childhood Allergies and Asthma

Location: Britannia Community Centre (1661 Napier Street / Vancouver - map)
Time: April 25, 2013 from 6:00 pm to 8:00 pm
Cost: $15

In toddlers and children, allergies take many different forms such as sneezing, runny nose, asthma, hives, stomach aches, sleep problems, and behaviour problems.

Come learn the underlying process and root causes of allergies, how they are related to food, and what you can do to protect your children. Gain the knowledge and tools to identify and avoid suspect foods, and choose healthy options.

For more information or to register, visit their website: http://gwfoodconnection.wordpress.com/workshops/

Food Safe Level 1

Location: Britannia Community Centre (1661 Napier Street / Vancouver - map)

Time: April 27, 2013 from 9:00 am to 6:00 pm
Cost: $30 to $40 (sliding scale)

Food Safe Level 1 is an 8-hour food handling, sanitation and work safety course designed for front line food service workers such as cooks, servers, bussers, dishwashers, and deli workers.

The course covers important information including foodborne illness, receiving and storing food, preparing food, serving food, cleaning and sanitizing. It is also useful for the everyday home cooking practices of individuals and families.

Course fees include the workbook, certificate upon successful completion, and refreshments.

For more information or to register, call (604) 718-5895.

You can also visit their website: http://gwfoodconnection.wordpress.com/workshops/

Tree Guilds and Spring Planting Workshop

Location: Norquay Learning Orchard (2732 Horley Street / Vancouver - map)
Time: April 27, 2013 from 1:00 pm to 3:00 pm
Cost: Call to inquire

Rounding out the Renfrew-Collingwood Food Security Institute 2013 Winter/Spring Workshop series is one on trees and spring planting.

For more information or to register, visit the Renfrew-Collingwood Food Security Institute website: http://rcfsi.blogspot.ca/2013/01/new-schedule.html

Seed Starting

Location: YWCA (535 Hornby Street / Vancouver - map)
Time: April 30, 2013 from 6:00 pm to 8:00 pm
Cost: $26

Join horticulturist and community educator Lis Thomas to learn about the best ways to start your indoor or outdoor garden from seed. Students will learn the necessary factors for healthy seedling development and practice methods for propagation.

All students will also take home a plant in a pot.

For more information or to register, visit the workshop page here.

Recipe: Fruit Leather

Foods can be preserved in a variety of different ways, from canning to smoking. Whenever preserving food, it is important to ensure that your workspace is clean and germ-free and that the food you are preserving has not gone bad or become over-ripe.

Freeze: Berries can be frozen individually and then packed together into a larger container.

Can: Fruits, tomatoes, peppers, and pickles are among the foods that can be preserved through canning.

Salt: Fish can be preserved by salting it.

Dehydrate: Fruit, and some vegetables, can be dried until the moisture in them evaporates.

Ferment: Some foods can be saved by fermenting (e.g. cabbage, in the form of sauerkraut).

(From FoodWisdom.)  

This recipe is from our Art of Drying and Storing workshop, taught by chef Andrea Potter of Rooted Nutrition.

Some delicious combinations are pear and blackberry; apple and strawberry; and peach and apricot. Mixing apples or pears with berries will also help boost the volume of purée!

Don't have a dehydrator? Don't worry! The method used in this recipe just requires an normal kitchen oven -- and some patience.

Fruit Leather

To email, print, or text this recipe, click here.

Ingredients

6 cups of fruit, plus peels* (for 4 cups of fruit purée)

*If using peaches, apricots, or nectarines, crush 1 tablet of vitamin C and add to the purée to keep it from oxidizing and browning.

Instructions

1. Put the fruit and, as needed, the vitamin C, into a blender. Process until the fruit is smooth. Add a bit more fruit, if necessary, to make 4 cups of purée.

2. Pour the purée onto a baking sheet lined with parchment paper. It should be about a 1/4-inch thick. You can check the thickness by inserting a toothpick into the middle of the purée. Too thin, and the leather will crack; but too thick, and it will take a longer time to dry.

3. Preheat the oven to 150 F or to the lowest setting on your oven.

4. Place the baking tray on the centre rack of the oven.

5. Dehydrate until the leather is tacky to the touch, about 2 hours. Dehydrating times vary greatly depending on the fruit and on the oven used. If you have a convection oven, using the convection setting will help the leather dry faster.

6. When the sides of the leather peel away easily from the parchment, flip the leather over and put the tray back in the oven. Dry until tacky.

7. To store, cool the leather completely. Cut the leather, still on the parchment, into 2-inch wide strips using kitchen shears. You can roll them up or simply stack the sheets. The fruit leather should be stored in an airtight jar or zip-top bag for about a month. The drier the leather, the longer it will last.

Guide to Hot Water Canning

This guide is for the Hot Water method of canning, as used in a number of our recipes for jams, chutneys, and other preserves. The standard size of the mason jars used in our recipes is 250 mL, but the boiling times are the same regardless of jar size.

We recommend for optimal safety to use new lids, and even jar rings, each time when re-using sterilized mason jars from previous batches. Improperly cleaned canning jars can harbour bacteria and other nasties that can lead to food poisoning and other food-borne illnesses.

Fruits must be canned using the hot water method below because of the high levels of sugar and/or acid they contain. Vegetables, meat, and some other foods should never be canned using this method; they must be treated using a pressure cooker. Canned foods that have sealed will last for about a year or a little more -- if they aren't eaten before that!

The instructions below are provided kindly on the behalf of Alice Macpherson.

Hot Water Canning

Things You Need

Large pot, with sides higher than the mason jars
Glass mason canning jars, warmed or hot
Sterilized jar rings and lids
Canner rack

Instructions

1. Jars, rings, and lids must be very clean and washed in hot water or put through the dishwasher in a hot cycle and then dried thoroughly. Lids should be put in hot water before using so that the seal is soft and ready to use.

2. Fill the pot halfway with water and heat it until it just starts to boil.

3. The food being canned should be ready at this point, as indicated by the recipe. While the food is hot, put it into your clean, warm jars. Fill the jars to the 0.75 mL line, about 1/4-inch from the rim.

4. Rinse the lids and rings in hot water again before you put them on the jars. Ensure that the sealing material on the lids is soft. Put the lids on the jars and then tighten the rings around them. If the rings are too loose, liquid may leak out, but if they are too tight, trapped air inside the jars cannot get out.

5. Load the filled jars onto the canner rack and use the handles to lower the rack into the water. If you don't have a specialized canner rack, you can use a metal steamer tray or any other heat-proof rack that fits in the bottom of your pot and keeps the jars up off the bottom of the pot.

6. Add more boiling water, if needed, so that the water level in the pot is an inch above the tops of the jars, and then put the lid on.

7. Turn the heat to high and boil vigorously.

8. Let the jars boil for the time indicated in the recipe. As needed, add more boiling water to ensure the jars are always covered with water.

9. When done, lift the jars out and put them on a rack or a towel, with 1 inch between them to allow for cooling.

10. When the jars cool, you will hear the lid click. This means that the jar is properly sealed. Check again in 24 hours to make sure the lids and rings are still tight. If a jar does not seal, put it in the fridge and use the food right away, within 24 hours or less.

Summer Workshop Series

Burnaby Food First is pleased to announce our next workshop series! Each workshop has two dates to choose from. All workshops are FREE.

Canning for Life
Learn the basics of jams and chutneys

August 8 / 5-7pm
Newcomers Centre / 7009 Kingsway (map)

August 20 / 6-8pm
Cranberry Commons / 4272 Albert St. (map) 

Join chef Alice Macpherson to learn about the benefits of canning your own food, including about what's going into your food and what you are feeding your family, as well as the cost savings of buying produce fresh and in season. Join us and make your own batch of jam and another of chutney for yourself and your family. All materials are provided, and participants take home two 250 ml (8 oz.) jars of finished product.

Modern Pantry Canning
Learn how to make fresh, local relishes and salsas

August 13 / 5-7pm
Newcomers Centre / 7009 Kingsway (map)

August 27 / 1-3pm
Cranberry Commons / 4272 Albert St. (map) 

Eat local and save money by learning how to preserve fruit and vegetables in season with Chef Karen Dar Woon. Using produce from local farms, participants will make and take home Ginger Plum Sauce, Sweet Virginia Pickle Relish. This workshop requires very basic kitchen skills.

Canning for the Sweet Life
Learn how to can local fresh whole fruits

September 5 / 5-7pm
Byrne Creek Secondary / 7777 18th St. (map)
Topic: Spiced Pears

September 6 / 5-7pm
Cranberry Commons / 4272 Albert St. (map)
Topic: Apple Butter

As the kids head back to school, delicious local apples and pears from some of BC’s finest organic producers head to market. Come learn how to store the bounty, with Chef Antonietta Gesualdi of Foodwisdom, as she demonstrates how to make spiced pears and apple butter. Either of these will make for a great treat in the school lunch box in February.

Please help us spread the word to your friends!

Spaces are limited. Register now by emailing us or by calling (604) 570-3623. When registering, please tell us the name and date of the workshop you are interested in, the name(s) of who will be attending, and provide a contact phone number or email address.

**REGISTRATION CLOSED**

See you at the workshops!