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

We've made our way through our 3rd heatwave and we hope you're all doing well and staying cool.
In this issue:
Get in touch!
Goodbye Queenie

It’s with heavy hearts that we say goodbye to Queenie Hewitt, our fantastic Education Program Coordinator. Queenie has been with us since February 2020, and in her short time, she’s made such an incredible impact with our Kids in the Garden program. We wish her all the best with her Master’s program, and hope to see her again in the community. 
Welcome Alicia

We would like to welcome Alicia into the Urban Bounty family. Alicia has just completed her Master’s degree in Environmental Studies and Sustainability Science from Lund University in Sweden. While overseas, she dedicated her free time to two non-profit organizations which focused on sustainable food systems and sharing economies, respectively. She is enthusiastic about making urban spaces more sustainable and looks forward to joining the team as the Education Program Coordinator. 

We will also be saying goodbye to Spencer and Savannah this August. Thanks for supporting our programs and developing the groundwork for some major policy work.  Wishing you the best of luck in your future endeavours.  Our doors are always open so stay in touch.


Spencer’s reflections

Spencer has loved his tenure with Urban Bounty as the Education Program Intern. Through the internship, Spencer gained a massive amount of gardening knowledge, and significantly bolstered his teaching and collaboration skills. Spencer is deeply thankful for the knowledge which has been shared with him throughout the summer and feels a strong appreciation for the Richmond community. Spencer will greatly miss the students he gardened with, and his Urban Bounty colleagues. Being able to pursue his passions of gardening and cooking by organizing programs for students is extremely rewarding, and Spencer will miss interacting with community members and reinforcing elements to a more resilient local food system.


Garden Photo Contest
Do you love local honey and mead? Are you interested in a private workshop for you and your friends from a Master Gardener? If yes, then submit a photo of your garden to our garden photo contest and win these awesome prizes.

Our two categories will be vegetable and herb gardens & patio and balcony gardens. 

Submit your photos here and find more info here. Only one photo per person. Gardens must be for personal use only, no farms or commercial gardens please.
Fruit Gleaning

Our fruit season has been our busiest season yet thanks to the hard work of Ashley and our volunteers. So far this season, we have gleaned a record 3563 lbs and we still have 2 months to go! 

If you’re interested in volunteering with the program as a fruit gleaner or fruit gleaning captain, you can find more information here.

Community Gardens


We've completed our reviews and have sent out emails. Please check your inboxes and spam folders. We appreciate those gardeners who have addressed their issues and have sent photos. We'll be conducting our follow-up reviews soon.


If you see anything in the garden that concerns you, please email 

Garden Tip of the Month


Through the month of August and September, keep planting crops from the cabbage family like broccoli, Brussels sprouts, cauliflower, and kale. Plant lettuce and spinach every other week until early October.


Harvest your garlic:


If you are growing garlic this year it should be ready to pick! After you snipped the scapes, wait until the stalks are nice and dried out. Carefully dig out the bulbs and shake off the dirt. Do not rinse it off, you want to keep the bulbs very dry. Hang them in a cool, dark place for about 2 weeks to cure. Then use! Make sure you keep a few cloves to plant in October.



With all this heat and lack of water, xeriscaping might be the way forward. Xeriscaping involves planning your garden with water conservation the priority.


Choose plants carefully: Look for plants suited to your area. Drought tolerant plants have tougher leaves. You can find a list of plants here. Mediterranean plants like rosemary, thyme, and lavender don’t require much watering.


Group plants together: Group plants with similar requirements together so that you can water the less drought tolerant plants at the same time.


Plant properly: Open up the root ball, and dig a deep hole. Remove the potting soil, and try to plant in the cooler months like fall or spring so that the plant doesn't dry out too quickly.


Mulch: Mulch has many beneficial properties including reducing water evaporation and erosion. Mulch also helps prevent weeds from pushing through.


Amend your soil: To have a strong, sustainable garden, your soil should be healthy. Healthy soils improve plant survival. Compost is your best option.


Irrigate: Use drip irrigation if you can, but always practice good watering techniques. Water in the mornings, and water deeply, meaning leave the hose running at a slow rate for a while. Watering deeply and infrequently will encourage deep root growth, and stronger, more resilient plants.


You can find more info here

Photo from Total Landscape Care.

Seed Library 

If you have 'checked out' seeds from our seed library, we'll be accepting returns in September and October.

You can find all the info you need to save your seeds here. We'll also have a seed saving workshop in September

Kids in the Garden

The garden’s at Mitchell Elementary, William Cook Elementary, and Samuel Brighouse Elementary are fantastic spaces for bringing students together throughout the summer and school year. This August, students have planted winter lettuce, turnips, carrots, and several hardy greens. They harvested zucchini, tomatoes, beans, beets, and carrots.

The students have enjoyed the August cooking demonstrations including Three Sisters Salsa with local corn, squash, and beans, Fruit Salad featuring local berries, stone fruit, melon, and grapes, and Rainbow Slaw with shredded red cabbage, carrot, broccoli stem, cucumber, bell peppers, and cilantro. Also, students have continued to experientially learn about essential aspects to a local food system and ecosystem like pollination and seed saving. 

Dish it Up -  Vegan Bacon

Recipe from Bruce Nollert, photo from The Nosher


  • 5 Tbsp olive oil
  • 5 Tbsp tamari soy sauce 
  • 5 Tbsp maple syrup
  • 1.5 Tbsp liquid smoke
  • 1.5 Tbsp paprika
  • 1/2 Tbsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp cumin

  • Use tempeh or tofu and cut into thin strips that resemble thick cut bacon. (Too thin they will fall apart) 


1. Place in marinade for 4 hours 
2. Remove from marinade and pat dry. 
3. In a preheated fry pan on medium heat add a splash of olive oil
4. Cook the marinated bacon until caramelized and crisp. 
What's Happening in Richmond


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:

  • August 1st & 15th & 29th
  • September 5th

Kwantlen Farmers Market

  • Every Tuesday from 12 pm to 4 pm until November 23rd 7000 Minoru Boulevard

Gulf of Georgia Cannery - Waves of Innovation: Stories from the West Coast
  • Daily from 10 am to 5 pm

  • May 1st, 2021 - April 15th, 2023

  • Learn about stories of adaptations and innovations in the commercial fishing industry and their effects on west coast communities

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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