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In this newsletter:
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Highlights from late May
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Upcoming workshops, volunteer opportunities and date
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Recipe from the May Feast Bowl: Turnips with Fennel and Chickpeas
The early spring this year has brought heat and sunshine that our garden doesn't always see in May; medicines and food plants are growing beautifully and we were so grateful for the rain this past week that keeps our garden and the land around us well-fed!
In late May, participants in the Sharing Our Wisdom: A Holistic Aboriginal Health Initiative shared stories of their journey through the program, which included time in the garden and with the Medicine Collective. We were honoured to witness their sharing and be part of the huge turnout at their event! The Feast Bowl cooked a meal for over 50, with help from teacher education students in EDUC 440: Aboriginal Education in Canada. In the garden, volunteers and interns planted beets, zucchini, dill, edamame, pole beans, cilantro, and scallions, transplanted winter squash, tomatillos, and peas, and started brussels sprouts indoors. They also harvested fragrant rose petals, chamomile flowers, lemon balm, and lavender buds to dry for tea. As the season continues, we look forward to even more medicines to work with!
Don't forget to check out our website and Facebook page for regular updates, photos, volunteer opportunities, and more.
Upcoming workshops and volunteer opportunities
- Wednesday June 3rd, 1:30-4:30PM: Garden volunteer session
- Wednesday Jun 10th, 9:30AM-12:30PM: Garden volunteer session
- Saturday June 13th, 10:00AM-12:30PM: Salve Making Medicine Workshop (workshop full; to join the waiting list, e-mail hannah.lewis@ubc.ca)
- Thursday June 18th, 1:30-4:30PM: Garden volunteer session
- Tuesday June 23rd, 9:30-12:30PM: Garden volunteer session
- Wednesday June 24th: Feast Bowl community meal at the UBC Longhouse
- Tuesday June 30th, 9:30AM-12:30PM: Garden volunteer session
- Tuesday July 21st, 2:00-4:00PM: Tea Harvesting Medicine Workshop (space is limited, please RSVP to hannah.lewis@ubc.ca)
- Wednesday July 29th: Feast Bowl community meal at the UBC Longhouse
- Tuesday August 25th, 4:00-6:00PM: Tea Making Medicine Workshop (space is limited, please RSVP to hannah.lewis@ubc.ca)
- Wednesday August 26th: Feast Bowl community meal at the UBC Farm
- Tuesday September 29th, 3:00-5:00PM: Tobacco Pipe Mix Making Medicine Workshop (space is limited, please RSVP to hannah.lewis@ubc.ca)
- Wednesday September 30th: Feast Bowl community meal at the UBC Longhouse
How to volunteer for garden volunteer sessions: we work in the garden rain or shine, so come dressed for the weather. We have extra rain boots, gardening tools, and gloves to share. Bring a snack and water bottle - bring friends and family (of any age) too! No experience necessary. You will find us in the Indigenous Health Garden at the UBC Farm. The most up-to-date directions to the UBC Farm can be found here. Once at the Farm, you can follow the "Aboriginal Health Gardens" signs to find our garden here.
How to volunteer for the Feast Bowl: join us at the UBC First Nations Longhouse (1985 West Mall) at or after 9:30AM to help us harvest or cook, or 12:30PM to eat lunch with us. Extra help from any age or skill level is always appreciated, especially in the kitchen. If you can only join us for lunch, we encourage you to come anyway and we look forward to sharing a delicious meal with you!
Note: if you plan to bring a large group, please let us know ahead of time at hannah.lewis@ubc.ca.
Recipe from May's Feast Bowl Meal: Turnips with Fennel and Chickpeas
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Feast Bowl Intern Jaylin shows us just how many turnip greens are washed and ready to be cooked at May's Feast Bowl, to make this delicious dish!
Ingredients (Serves 4)
2 tablespoons olive oil
2 bulb of fennel, diced or 5-6 cups of chopped fennel fronds
12 small or 6 large turnips (with greens)
2 cups cooked chickpeas
1 tablespoon each: olive oil, balsamic vinegar, and stone-ground mustard
Directions
- Heat olive oil over medium heat. If using fennel bulb, dice it and add to the pan. Remove the greens (set aside) from turnips and dice turnips, stir into fennel. Continue to cook for 4-5 more minutes or until fennel and turnips soften.
- Stir in chickpeas and turnip greens (and fennel fronds, if using). Continue to cook until greens begin to wilt.
- In a small bowl, whisk together olive oil, balsamic vinegar, and mustard. Pour into pan and stir to coat. Remove from oven and serve while still warm.
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