November Updates
We acknowledge that we live, work, and play on the ancestral, traditional, and unceded territory of the xʷməθkʷəy̓əm (Musqueam) peoples.
Happy November, Everyone! 
As we shift into the second wave of COVID 19, the RFSS team is working from home and continuing to connect virtually with our community partners. We hope you are all staying safe, warm, and healthy. 
In this issue:
Get in touch!

We are working from home as much as we can, so contact us via email.

For inquiries about community gardens, seed library, fruit gleaning, and garden questions, email

For Kids in the Garden and our school programs, email

For general questions, contact us here.

Year-End Donation Drive


 As the year is wrapping up, we have a lot to be grateful for. We want to thank our wonderful community for your support and for helping our programs be successful.

We are currently planning our programs for 2021 and would appreciate your continued support. Please feel free to donate here.
Community Gardens


We have wrapped up our community garden program for another year and we want to thank all our gardeners for such a great season and their patience and understanding as we adapted to COVID.

We are planning for 2021 and we’re hoping we will be able to provide our regular workshops, get-togethers, and celebrations. We were disappointed that we couldn’t meet and greet with all of you, but community safety is important. We will be planning bigger things for 2021 and would love your input. If you have a few minutes, we would appreciate your feedback here.

Garden Tip of the Month


Now is a great time to start planning your spring garden. It may seem a ways off, but as you’re wrapping up your latest garden season, you know what worked, what didn’t, and what other changes you would make to your next garden. Start while everything is fresh in your mind.


If you are planning on changing your front lawn into a garden, you want to start now. The easiest way is to lay down newspaper, wet it, and cover it with leaves. Over the spring, the newspaper will degrade and smother the grass, you can then apply garden soil on top. You can also use black plastic or cardboard to also smother the weeds. In the spring, remove the plastic or cardboard, build your garden border (ideally with cedar) and pile garden soil over the dead grass. You don’t need to build a border around the garden, but it will help reduce soil erosion, trampling, and will ease sore backs by raising the garden up.

Fig Tree Available

We have a fig tree available from one of our community gardeners. It is large, about 8 feet tall and well-rooted. If you are interested in the fig tree, please email coordinator@richmondfoodsecurirty. Also, the gardener is unable to dig out the tree, so if you're interested, you must be able to remove it.

Seed Library 

Our seed library is wrapping up for the season and we are busy planning next year. It’s hard to know what it will look like in 2021, but we’re hoping we can be back in the Richmond library. Wherever we are, we will have seeds available for you.


We would also appreciate your feedback on our seed program and how to make it better. If you have a few minutes to spare, please fill out the form here.

Saving Your Seeds

Continue to save seeds as you clean up your garden. Wait for a few days of dry weather then harvest lettuce, arugula, and other leafy green seeds. You want them to be fully dry before storing them, and the more they dry on the plant, the easier it will be to harvest them. 

We don't recommend saving seeds from dying or diseased plants. The seeds may pass on disease or poor traits next year. Plan to save seeds throughout the season to ensure that you have enough seeds from strong, healthy plants.

Beyond Hunger: Hidden Impacts of Food Insecurity

A great report from Community Food Centres Canada highlighting the importance of food security in Canada. They report that 4.5 million Canadians had difficulty accessing healthy food and in the first 2 months of the pandemic, that number rose to affect 1 in 7. Read the report here.

You can take action to make food security a greater part of our conversation by contacting your MLA here.
Find out how to grow a new vegetable, flower, or herb, or just a general garden tip every week with our vegucation series.

You can find more information on our website here.

Follow us on Instagram, Twitter and Facebook to stay up to date!

Kids in the Garden


We’ve been lucky to have dry days outside teaching students and planting garlic. The most recent topic we are teaching is the importance of eating local foods that are in season. Did you know that our food travels on average 2000km to get to our mouths, that’s from Richmond to the province of Manitoba! 


We also have a new teaching video for Autumn Garden Care! Please take a look and you might learn something new.

Dish it Up - Spinach Bacon Pumpkin Mac and Cheese

From Ambitious kitchen


  • 10 ounces dry shells, or whatever pasta you have on hand, including gluten-free
  • 12 ounces bacon
  • 6 ounces fresh spinach
For the pumpkin cheese sauce:
  • 2 tablespoons butter
  • 1/4 cup all-purpose flour, whole wheat flour or all-purpose gluten-free flour
  • 2 cups milk (any kind you like)
  • ½ cup finely grated parmesan cheese
  • ½ cup shredded sharp cheddar cheese
  • 3/4 teaspoon salt, plus more to taste
  • ½ teaspoon garlic powder
  • Freshly ground black pepper
  • 1 cup pumpkin puree
For the topping:
  • ½ cup shredded sharp cheddar cheese
  • 1/2 cup panko breadcrumbs, gluten-free if desired
  • 1 tablespoon butter, melted


  1. Preheat oven to 350 degrees Grease a 2-quart baking dish or 9x9 inch or 11x7 inch baking pan.
  2. Boil the noodles until al dente, drain and place in a large bowl.
  3. Add bacon to a large skillet or pan and place over medium heat, cook bacon on both sides until crispy and golden brown. Blot with a paper towel to absorb excess grease, then chop into bite-sized pieces and transfer to the large bowl with the noodles
  4. Add spinach to the pan, after draining grease, and cook until spinach wilts. Remove from heat and transfer to the large bowl with the noodles and bacon.
  5. In the same pan, add in 2 tablespoons of butter and place over medium heat. Once butter is melted, whisk in a little bit of the flour and then slowly add in milk, a little bit at a time, alternating with the flour and whisking out any lumps. Bring mixture to a boil, then reduce heat to a simmer and stir every so often, until the sauce thickens up.
  6. Once the sauce has thickened up a bit, turn off the heat and stir in garlic powder, parmesan and cheddar cheese, salt and freshly ground black pepper. Finally, stir in the pumpkin puree.
  7. Add the pumpkin cheese sauce to the bowl with the pasta, bacon and spinach. Season again with salt and pepper, to taste. Stir well to combine, then pour the mixture into your prepared baking pan and spread out. Top with remaining ½ cup shredded sharp cheddar.
  8. In a small bowl, mix breadcrumbs with melted butter. Sprinkle breadcrumb mixture on top of casserole and bake for 25 minutes or until breadcrumbs are golden brown. Serves 6.
What's Happening in Richmond
  • Kwantlen Farmer's Market - Tuesdays from 12 pm to 4 pm at Brighouse Park - 7000 Minoru Boulevard

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Richmond, BC
V6Y 2S2

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