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June Updates
We acknowledge that we live, work, and play on the ancestral, traditional, and unceded territory of the xʷməθkʷəy̓əm (Musqueam) peoples.
Happy June, Everyone! 

The warm weather is here and we're seeing lots of growth! Make sure you're watering in the morning before the heat of the day starts.
In this issue:
Get in touch!
 

AGM

 

Just a reminder that we will be hosting our virtual AGM on June 26th  from 11 am to 12 pm. Please RSVP via director@richmondfoodsecurity.org so we can add your email address to the virtual meeting.


We are also looking to expand our slate of Board of Members. If this interests you, please email Ian Lai at director@richmondfoodsecurity.org and make sure you sign up as a member here in order to be eligible for nomination.

Upcoming Free Workshops:

 

We have some upcoming free workshops generously supported by TD Parks People Grants.

 

You can sign up for the free events here or below. Once you register, you’ll receive a Google Meet link the day of to join the virtual workshop.

   
Staff Lunch

 

We are lucky to work with such amazing people. It was great to get together as a team for the first time this year! A big thank you to RFSS staff for all their hard work this past year and welcome to our 3 interns!

Fruit Gleaning

Our fruit gleaning season has just kicked off! We had our first pick this Sunday picking strawberries recovering 106 lbs. This is the earliest we've started the season and the first time picking strawberries! Thank you to all the volunteers that braved the heat.

The strawberries were donated to RainCity Housing, a community program that manages housing and support programs for individuals facing homelessness and mental health, trauma or substance abuse difficulties. You can learn more about RainCity Housing here.
Community Gardens

 

We have completed our first reviews and follow-up reviews. Please check your email and we’ll be calling gardeners this week. If for any reason you’re unable to address your garden violations, please contact coordinator@richmondfoodsecurity.org.

Garden Tip of the Month

 

Keep starting seeds or planting seedlings of cabbage, broccoli, cauliflower, and Brussels sprouts for winter gardening. Plant them out during the cool mornings, give them a good drink of water and a shade if the days are particularly hot. Planting them now will allow them enough time to grow before the cool weather sets in. 

 

All about carrots:

 

Plant carrots at 3-week intervals to have harvests through winter, sowing up until late summer. Make sure to plant them shallowly, spreading loose soil over the top. It’s key to keep the soil evenly moist until you see germination which can be 3 weeks. Be careful when you water, use a gentle stream to prevent moving the seeds. Water deeply before planting and provide shade to the planted area to prevent evaporation. You can also plant seeds under taller plants like tomatoes, kale, or broccoli that shade the soil.

 

Thin out the seedlings so carrots can grow to their full size. Carrots will be a bit sweeter after a light frost, but you want to protect them from harsh freezing. Cover carrots with floating row cover or apply some mulch around them in October.

Seed Library 


Saving Kale and Arugula Seeds:

If you’ve left your kale or other brassicas in the ground you should be able to save your kale seeds now! They are biennial meaning that they go to seed in the 2nd year. Letting your kale flower is a great way to support pollinators. Bees love kale flowers and afterwards, you have more than enough kale seeds to harvest. Leave the pods on the kale for a week or two so the seed has lots of food stored. 

 

If you’ve left arugula in your garden, you’ll start to see large seed pods form. Leave them on the plant and harvest after a week or two once the pod has dried up.

 

Hang up your pods to dry in a sunny window. Once they are dry, open the pods, and leave the seeds out for a little longer to make sure all moisture is gone. Then label and store your seeds.

         Kale Seed Pods                                     Arugula Seed Pods

Interns 
 

Savannah:

I have just completed my first year as a graduate student at the UBC School of Public Policy and Global Affairs. My primary policy interests are the intersection of climate change and human security. Food security has always been a keen interest of mine - specifically how climate change is impacting local and global food systems and food access. I am a strong believer in the power of grassroots mobilization to advocate for change in the community. I'm excited to learn from the knowledgeable and experienced team at RFSS, and from the greater Richmond food access community. I'm looking forward to building meaningful relationships within the organization and the opportunity to apply the skills I've been developing in my graduate studies, while making a positive impact on the local community.

Spencer:

In 2020, I received a Bachelor of Arts degree specializing in Globalization, from Huron University College in London, Ontario. Throughout university, I combined interests of social and environmental justice, health, and culture by focusing on grassroots movements supporting food sovereignty and food security. I am extremely happy to be a part of the Richmond Food Security Society’s ‘Kids in the Garden Program’ because I get to form positive relationships with people in the community and share stories and knowledge of the food system while highlighting the significance of eating local food. Additionally, I am always eager to share stories about food and cooking and I love to spend time outdoors.

Ashley:

I recently graduated from UBC with my BSci in Food and Nutritional Health and now I’m looking to get into the food security field. I did two research projects during my undergrad on food security, one within campus communities and one with a local cancer support charity. I’m excited about this internship because I used to volunteer with a gleaning group back in the UK so I’ve essentially found a job doing what I used to do for free! I also enjoy project management and coordinating programs, and I think it’ll give me good experience in working with a more diverse range of people than I have in the past. I’ve already learnt a lot about the food access groups in the city outside of the food banks, and I’m sure my knowledge will only grow as the summer progresses!

Kids in the Garden


We wrapped up our last in-school lessons last week. It was great to work with all our amazing elementary schools, with incredible teachers and students. Thank you for making this last year so great.

Queenie and Spencer will be busy this summer tending to the school gardens and running our KIG summer program.

Dish it Up -  Pickled Dill Beans
 

Ingredients

  • 3 lbs fresh green beans
  • 3 cups white vinegar (5% acidity)
  • 3 cups water
  • 3 tbs pickling salt
  • 18 peppercorns
  • 1 bunch of dill
  • Red pepper flakes (optional)
  • 6 cloves of garlic


Directions

  • Place 6 clean 500ml jars on a rack in a boiling water canner, cover jars with water and heat to a simmer. Set screw bands aside, heat snap lids in hot water, do not boil the lids. Keep jars and lids hot until ready to use.
  • Wash and trim beans. Cut beans to 1” shorter than the height of the jar. 
  • In a large saucepan combine vinegar, water and salt, bring to a boil. 
  • In each jar add 3 peppercorns, dill sprig, red pepper flakes and 1 clove of garlic. 
  • Pack beans into jars standing on their ends. 
  • Ladle the hot brine into jars, filling to within 1/2” of the top rim.
  • Wipe the rim of the jar to remove any brine. 
  • Place lid on the jar, apply screw band. Tighten band to “fingertip tight” Do not overtighten screw band.
  • Place jars in canner, place lid on canner. Bring water to a boil. Process jars for 10 minutes.
  • Remove jars without tilting. Cool upright, undisturbed for 24 hours. 
  • After cooling, check jars to ensure they are sealed. A sealed lid will curve downward.
  • Label and store in a cool, dark place. Best to wait 2 weeks before eating to let flavours develop.
  • If any jars are not sealed, place jars in the fridge for immediate use. 

Yield about 6 x 500ml jars 
 

Canning Equipment List  
 

Stockpot/large pot with a lid and rack 

6 X 500ml wide mouth Mason Jars 

Snap lids and Screw bands- 6 of each 

Large saucepan to heat brine

Small saucepan to heat snap lids 

Jar lifter 

Ladle 

Magnetic lid lifter (optional) 

Canning funnel 
 

Kitchen Equipment: 
 

Measuring cups 

Measuring spoons 

Paring knife 

Wooden spoon 

Cutting board 

Oven mitts 

Dishcloths/ paper towels
Canning Resources
 

Bernardin 

  • www.bernardin.ca 
    • The website includes recipes, canning instructions & FAQs
    • Customer service line: 1-888-430-4231 (Mon-Fri, 9-5pm EST) 


National Center for Food Preservation, University of Georgia

  • The National Center for Food Preservation is a source for current research-based recommendations for home food preservation. 


Books 
 

Bernardin Complete Book of Home Preservation, Edited by Judi Kingry and Lauren Devine: Robert Rose Incorporated 2015 

Put a Lid on It! Small Batch Preserving for Every Season, Margaret Howard, Ellie Topp: C D G Books Canada, Inc. 2007 

Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry, Liana Krissoff. US: Steward, Tabori & Chang, 2015

 

What's Happening in Richmond

  • Gardening Workshop - June 12th from 10 am to 11:30 am 

  • Winter Gardening - July 10th from 10 am to 11:30 am 

  • Bee workshop - July 17th from 10 am to 11:30 am

  • RFSS AGM: June 26th from 11 am to 12 pm virtually 

  • Steveston Farmers Market:  

    • The market is back for 2021! It will be held near the Steveston Community Centre from 10:30 am to 3:30 pm.

    • Dates for the market:

      • May 23rd

      • June 6th & 20th 

      • July 4th & 18th

      • August 1st & 15th & 29th

      • September 5th

  • Kwantlen Farmers Market

    • Every Tuesday from 12 pm to 4 pm until November 23rd

    • 7000 Minoru Boulevard

 
Support our Programs

If you are interested in our work and helping us continue it, please consider making a one-time or monthly donation. Your support will go directly to our programs.
Donate Here


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Our mailing address is:
7611 Ash St.
Richmond, BC
V6Y 2S2

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Richmond Food Security Society · 7611 Ash Street · Richmond, BC V6Y 2S2 · Canada

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