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In this newsletter:
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Highlights from early August
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Upcoming workshops and volunteer opportunities
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Preserving the harvest recipe: Salt & Vinegar Dried Zucchini Chips
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Join us for our annual Feast Bowl at the Farm next week
In early August, garden volunteers planted lettuce, turnips, parsley, and fall peas and harvested anise hyssop, mint, labrador tea, pearly everlasting, mullein, coltsfoot, kinnickinick, echinacea, and bergamot to dry for tea. Volunteers also helped us harvest walla walla onions and ambition shallots to cure in the greenhouse so they can store for fall Feast Bowl meals. Next up: potatoes and then squash!
Youth in the CRUW program harvested calendula and tobacco that they had started with the help of the Medicine Collective, visited with the Maya in Exile Garden at the Farm, visited the Farm's chickens, sold medicines made by the youth at the UBC Farm Market to fundraise, and prepared for the upcoming Open House on August 29th - check out the invitation and come join if you are interested to learn more about this program.
Feast Bowl interns worked hard preserving the harvest blanching, freezing, and drying veggies from the garden - see a recipe for zucchini chips below, and read on to learn more about this month's Feast Bowl meal, which will be hosted at the Farm. We can't wait to harvest, cook, and share food with the community in the August sunshine by the beautiful garden!
Don't forget to check out our website and Facebook page for regular updates, photos, volunteer opportunities, and more!
Highlights from early August
 
 
 
Clockwise from top left: volunteers help care for the medicinal hedgerow by our garden, including this flowering anise hyssop; the CRUW youth plots are looking beautiful and lush; warty Galeux d'Eysines and smooth-skinned Cinderella pumpkins; volunteers help cut back buckwheat, our summer cover crop, to improve the soil; echinacea flowers harvested for tea; volunteers in the garden on a sunny day.
Upcoming workshops and volunteer opportunities
- Wednesday August 19th, 9:30AM-12:30PM: Garden volunteer session
- Tuesday August 25th, 9:30AM-12:30PM: Garden volunteer session
- Tuesday August 25th, 4:00-6:00PM: Tea Making Medicine Workshop (workshop full, please RSVP to hannah.lewis@ubc.ca to join the waitlist)
- Wednesday August 26th: Feast Bowl community meal at the UBC Farm
- Saturday August 29th: CRUW Open House (RSVP to madelynn_slade@vacfss.com)
- Thursday September 3rd, 1:30-4:30PM: Garden volunteer session
- Wednesday September 9th, 1:30-4:30PM: Garden volunteer session
- Tuesday September 29th, 3:00-5:00PM: Tobacco Pipe Mix Making Medicine Workshop (workshop full, please RSVP to hannah.lewis@ubc.ca to join the waitlist)
- Wednesday September 30th: Feast Bowl community meal at the UBC Longhouse
- Wednesday October 28th: Feast Bowl community meal at the UBC Longhouse
How to volunteer for garden 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 y ou 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.
Preserving the harvest recipe: Salt & Vinegar Dried Zucchini Chips
 
If, like us, you're growing zucchini this summer, then you probably have more than you know what to do with! Aside from canning and freezing, drying is another great way to preserve the harvest for nutritious eating all year long. The Feast Bowl interns have been working hard making zucchini chips with our bountiful harvest and we look forward to enjoying them at meals throughout the winter!
Ingredients
125 mL (1/2 cup) white vinegar
125 mL (1/2 cup) water
One medium zucchini
7.5 mL (1/2 Tbsp) sea salt
30 mL (2 Tbsp) olive oil
Large bowl
Dehydrator or oven
Directions
- Slice the zucchini into slices less than 1/2 a centimeter thick.
- Place the zucchini slices into a bowl and cover them with a mixture of 250 mL vinegar and 250 mL water. Marinate them overnight. Make sure that the slices are covered. If they are not, make more of the vinegar and water mixture.
- In the morning, remove the slices and pat them with a cloth until they are just barely damp. Toss the slices in the olive oil and sea salt, and then place them on the dehydrator racks.
- Dehydrate the zucchini slices until they are crispy, and enjoy as a snack. If you don’t have a dehydrator, you can use an oven on its lowest setting.
- If you like chips that are more salty than sour, reduce the vinegar to 1/3 of a cup and add 2/3 of a cup of water instead. Experiment with flavoured vinegars as well – balsamic vinegar is a good one to begin with.
- If you grow zucchini, you likely have more than one small zucchini to use. Scale the recipe up if you need to.
Recipe from West Coast Seeds https://www.westcoastseeds.com/recipes/appetizers/salt-vinegar-zucchini-chips/.
Join us next week for our annual Feast Bowl at the Farm!
 
Every year we are excited to bring the Feast Bowl to the UBC Farm on beautiful unceded ancestral Musqueam territory, to see the space where the food is grown and learn about the programming that happens there. Join us at any point in the day, whether it's to tour the site, help us harvest, cook with the community, or join us to eat!
The Feast Bowl at the Farm will be taking place Wednesday August 26th. Our schedule for the day:
9:30AM - Meet at Farm gates for a tour of the UBC Farm (directions here)
10:30AM - Meet at the Indigenous Health Research & Education Garden to harvest food (directions here) and start cooking lunch in the Farm Centre kitchen
12:30PM - Serve lunch in the fire pit area next to the Indigenous Health Research & Education Garden (or yurt if raining)
Please feel free to join us for any part of the day and bring friends and family. If you have any questions about finding the Farm you can call the office at 604-822-5092 for help or directions. See you on the Farm!
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