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

We hope everyone had a Happy Thanksgiving the other weekend. At Urban Bounty, we are thankful for the crisp air, beautiful fall colours, and the bounty that the fall harvest brings!
In this issue:
Get in touch!
  • We are working from home as much as we can, so please contact us via email.
  • For inquiries about community gardens, seed library, fruit gleaning, and garden questions, email coordinator@richmondfoodsecurity.org.
  • For inquiries about the Kids in the Garden program, school workshops, and youth outreach, email programs@richmondfoodsecurity.org.
  • For general questions, contact us here.

 Accessibility in Our Gardens

Many people in our communities face accessibility challenges that make it more difficult to continue to live safely, and to remain fully involved in their communities. We are committed to working with our partners to ensure that persons with disabilities are able to fully enjoy equal benefit, treatment, rights and access to our community gardens. 

With the City of Richmond and the community, we are working to introduce important changes to our current community gardening practices. These developing garden designs will include the construction of accessible raised beds, expanded pathways, use of compact gravel instead of wood chips for specific areas, accommodations for alternative irrigation options, appropriate seating and exploring other accessibility features. 

This October, we have also begun conducting an Accessibility Survey. During these consultations, we hope to engage with the community to collect the required information to guide our decisions and processes. The results of this survey will in no way impact your status in the community gardens/or on the transfer/waitlist. Please take a minute of your time to complete this survey
 
More on Community Gardens

We are excited to announce that the community gardens at Garden City Lands are scheduled to be built soon. It will be a temporary site at the intersection of Garden City Road and Lansdowne Road. Temporary meaning they are movable beds so that the City can continue developing the layout of the park. Depending on the future development plans, the gardens might be shifted to another area within the park at a later date. 

This community garden consists of 200 plots that will be bunny-resistant at 1.3 feet tall, with 24 of these being accessible beds. We will also be allocating 10 beds to run exciting community programs and workshops. Stay tuned!

There will be an initial fee to cover the cost of administration and installation of the gardens. This is a one time fee and is separate from the annual fee that will be due in January beginning the following season.

The City of Richmond will be using "movable modules" such as those used by Sole Food Farms in Vancouver (pictured below) for the plots. The plots are large (4 modules), medium (3 modules) and small (2 modules):The dimensions for each module are about 3 feet by 4 feet. Thus, the combined dimensions are: 

Large = 13 x 4 feet OR 8 x 8 feet (Initial fee $110, annual fee $70)
Medium = 10 x 4 feet (Initial fee $90, annual fee $60)
Small = 6 x 4 feet (Initial fee $70, annual fee $50) 
 
This image is to show how the large, medium, versus small plots would appear. 
Our garden beds will resemble the movable modules that Sole Food Farms uses (Sole Foods, 2021). 

Garden Tips of the Month:


PLANT GARLIC: The first frost date for Richmond is projected to be tomorrow, October 19th. That means it is the perfect time to plant garlic! Don't forget to make sure the pointy end is facing up so that the bulb can find the sunshine.

SAVE SEEDS: See our tips below in the "Seed Saving Library" section below to learn about seed saving in the autumn. 

LOVE THE EARTH? PLANT COVER CROPS: Autumn is here. That means it is time to prepare our garden beds for the winter. One excellent way you can do this is by planting cover crops! We recommend crimson clover or winter field peas if it's your first time.

Cover crops not only act as a warm blanket for the soil, but they protect your garden from wind erosion, retain nutrients, suppress weeds, increase organic matter, and compared to only using mulch, they enhance soil structure due to their added root system. And we can't forget, they are a very sustainable way of replenishing soil fertility compared to those nasty synthetic fertilizers! Yay for green manure!

PLANT BEE-FRIENDLY BULBS: Now, is also the time to plant those beautiful spring blooming flower bulbs like tulips, daffodils, hyacinth, crocus, and allium. Not only do they add a lovely touch of colour after the grey winter, but many of these flowers are great pollinators too! Buzzzzz.
 

Seed Saving Tips & Library


Seed saving is a rewarding and crucial activity to do in the fall. October is one of the last months to save seeds from your garden. Plants have already begun to wither, so save them before the frost takes over. 

If you are unsure of how to save seeds or need a quick brush-up, then find our tips here. If you are a beginner and just want to start small, we recommend beginning with beans or peas. Legumes are one of the most straightforward seeds to save. If you are a pro seed saver, we recommend that you try to plant a few crops next year strictly for the purposes of seed saving. 

If you have borrowed seeds from our seed library this year, we will now be accepting returns. We have a ‘return’ seed box to the right of our office door at 7611 Ash street where you can drop off your seeds anytime. Please include a filled out seed return form with each seed your return. We’ll have seed return forms by our door as well for you to fill out.

Fruit Gleaning

The 2021 Fruit Recovery Program has been a huge success! We have two more picks until the seasons end and our total has already exceeded seven thousand pounds. In total, 7236 lbs of fruit has been recovered since the beginning of summer. There have been 55 picks, which averages to approximately 2-3 picks per week since the season's inception. 

A huge thank you to Ashley, our intern, and all of our wonderful volunteers who helped make this possible and have worked tirelessly to make food saving a norm! Awesome job everyone! 

And more.... 
Garden Photo Contest
 
Congratulations to our two winners, Reva Akkur (Patio & Balcony Gardens) and Wendy Ang (Vegetable & Herb Gardens). The winners will receive a bottle of mead (honey wine), a jar of honey, and an hour-long workshop for them and their friends. Well done Reva and Wendy!

Thank you to everyone who entered our (first ever) garden photo contest. While flowers are beautiful, our goal for this contest was to highlight that growing herbs, veggies, and other practical plants can be just as stunning. Check out how beautiful our winners' gardens are below. 

Whether you have a large home garden, a community garden plot, or a sliver of balcony; you too can grow a garden full of delicious food, herbs, and other plants for yourself and your community. 

We look forward to running the contest again in the coming years. Happy gardening! 
A balcony oasis - Reva Akkur 
Wendy & Christopher's Garden - Wendy Ang

Kids in the Garden

Our Kids in the Garden Program is underway! We look forward to teaching elementary students about food security, gardening, and environmental sustainability over the course of the school year. In the age of climate change, it is critical to instill an appreciation for nature in young people as they are the leaders of the future. The children will learn how to be stewards of nature, while having tons of fun doing it! 

If you are a teacher, principal, parent, or relative and have inquiries about the KIG program, feel free to reach out to Alicia at programs@richmondfoodsecurity.org. 

Pro-D Day for Teachers

Urban Bounty, Farm2School and the Sharing Farms are collaborating for a Pro-D workshop for K-12 teachers (only) this Friday, October 22nd from 10:00 AM to 12:00 PM. It will involve a tour around the Sharing Farms to learn a bit about the Richmond food system. This will follow with a facilitated active learning session.

There are still spots available, so if you are a teacher or know one who is interested in incorporating more gardening and outdoor learning into their lessons, then sign up for our Pro-D Day! It will occur rain or shine, so dress for the weather.

For more information, click here.
Local Honey and Mead For Sale! 

Support Urban Bounty and purchase some of our (very own) local honey and mead: 

500 ml jar of honey - $25
250 ml jar of honey - $15
500 ml bottle of mead (honey wine) - $15

Pre-order and pay via e-transfer to director@richmondfoodsecurity.org 

Dish it Up 
Hearty Thai Inspired Noodle Bowl 

Recipe from Ian Lai
 

Ingredients

For the stock:
8 cups of cold water
4 lime leaves cut into strips
1 stalk of lemongrass - split and lightly pounded, cut into 2 inches 
1 thumb size piece of peeled ginger, sliced
1 pound chicken bones, rinsed*
4 green onions cut into 1 inch pieces
1 sprig basil
1 clove garlic, crushed 

To assemble: 
1 portion cooked noodles of choice
1 skinless chicken thigh or breast*
2 hakurei turnips, cut into quarters
2 baby carrots, split into half
3 leaves bok choy, cut into strips 
Mushrooms of choice, sliced
 
Directions
  • Place all the stock ingredients into a large pot
  • Bring everything to a simmer (uncovered) for 20 minutes
  • Skim the surface occasionally to remove and discard impurities
  • Strain stock for immediate use into a clean pot
    • The stock can be frozen for later use or refrigerated for up to a week
  • Add the chicken thigh to the strained stock and simmer for 5-7 minutes to poach
  • Skim and discard any impurities that float to the surface
  • Add the noodles, turnips, carrots, bok choy, and mushrooms
  • Cook the vegetables on low for another 3-5 minutes until done to your liking
  • Remove chicken and allow it to cool slightly. Slice into bite sized pieces. 
  • Place the noodles and vegetables into a bowl. Top with chicken. 
  • Garnish with slivered green onions and basil.
  • Option to add sesame oil or a dash of chili paste for an additional flavor/heat
Watch the video made by Lansdowne Centre Richmond of Ian Lai preparing this tasty meal. 

Enjoy! 

*To make this meal vegan/vegetarian, simply substitute the chicken for tofu and use vegetarian broth. 
Photo credit: Amanda Bates
What's Happening in Richmond


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
Please let us know if you would like us to spread the word about a local event happening soon in Richmond! 
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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Richmond Food Security Society · 7611 Ash Street · Richmond, BC V6Y 2S2 · Canada

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