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 hope you're staying healthy and safe. The weather has been great for the garden; just make sure you're mulching and watering well.
Get in touch!

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

For the fruit gleaning program, email

For Kids in the Garden and our school programs, email

For general questions, contact us here.

AGM 2020

We had our virtual AGM on July 25th, it was great to see you all virtually, and RFSS would like to welcome incoming board members Erzsi Institorisz, Joe Peschisolido, and Phil Carriere. 


The Board of Directors and staff would also like to give a huge thank you to exiting board members, Keefer Pelech and Nikki Hollinson, for their contributions over the many years. Best of luck with your endeavors.

You can find our annual report here.
Richmond Food Access Report 

This Richmond Food Access report, Food Brings Community, assesses the state of food access for vulnerable individuals in Richmond, BC in the summer of 2020.  Included is a summary of key informant interviews with staff and volunteers from church communities that have been providing community food programs for vulnerable individuals, many for more than a decade.

This report is not an exhaustive list of food programs in Richmond but instead aims to capture the overall need for and availability of food supports.
Recommendations are made with a particular focus on community meals and emergency programs that started or shifted in light of COVID-19. This report highlights strengths, key stakeholders, and gaps in service; and then charts ways to build on the good work being done.

Statistics are placed within the bigger story – connecting back to the original inhabitants of this region – of when the community brings food, the food brings community.

Find the full report here.
Sour Cherry Bush Available

One of our community gardeners has a sour cherry bush that is growing too well in their garden plot and would like to donate it.

 If you're interested in the bush, please email We would not like this bush re-planted into a different community garden plot.
Community Gardens

 We're just finishing up our summer reviews and the gardens are looking great. We want to send a big thank you to our gardeners for all their hard work and dedication.

Please look out for an email if we have found any issues with your garden. We will be conducting follow-up reviews in 2 weeks, September 1st. The most common issue this review period are buckets and bins in walkways and weeds around the plot.

Garden Tip of the Month

Succession gardening is a great way to extend your gardening season and get more out of your garden. You can do it by planting a crop in 2-3 week intervals, staggering the planting so the crops do not mature all at once.

Succession planting different crops is another way. Plant the next crop before the previous crop is done using the shade of the plant to allow the seeds of the next crop to start. If you have tomato plants, you can plant beets underneath. The tomatoes will provide shade, allowing the seeds to not dry out. After the tomatoes are done, you’ll have beets growing well in their place.

You can also sow seedlings if you pull out the first crop. Planting seedlings will help you get a jump on growing the next crop.

Finally, you can plant the same crop but different varieties that mature at different times.


Tips & Tricks:

  • Have enough seeds on hand to plant multiple crops

  • Have seedlings ready to place into any gaps you find in your garden

  • Amend the soil between plantings, the first crop can take nutrients out of the soil

  • Make a note of the dates, when you plant and when the first crop should be done and removed. Do this for the crops that you plant after

  • Make a detailed chart and plan ahead what you want to plant through the season, there are many charts online

  • After a long growing crop like tomatoes or any of the cabbage family, plant a quick crop like radishes or lettuce

  • Don’t wait too long before pulling up the dying crop, you want the next crop to have enough time to grow large enough to survive the cooler weather

Seed Library

Our seed library is available if you need seeds and are interested in learning how to save seeds.


Fill out our seed request form here, you can take up to 3 varieties. We’ll have them available the following Friday after 10 am at our office for pick up.


Seeds now are more important than ever. Long waiting times and sold out seeds show the demand is higher than ever

Learn more about our seed library program here!

Find out how to grow a new vegetable, flower, or herb every week with our vegucation.

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 harvested over 150 lbs of food from our school gardens so far this summer. We are lucky to have committed parent and student volunteers that help keep our gardens watered and weeded.

The gardens are beautiful with sunflowers right now and other pollinator-friendly plants are in full bloom. The milkweed plant below where all the bees love visiting plus some other harvests we’ve had recently!

We are gearing up for going back to school this fall and recruiting volunteers comfortable teaching with us outdoors. Let Queenie ( know if you’re interested!

Fruit Gleaning

The Richmond Fruit Recovery program is in full swing! Since July, we have picked and donated over 1200 lbs of fruits including plums, pears, blueberries, and lots and lots of apples. 

Thanks to all the tree owners who have participated so far, and for all the volunteers & captains who come out to help each week! 

This year we are expanding our reach by partnering with new community organizations to bring fresh fruits to those in need. 

If your organization would like to receive some of the gleaned fruits, please contact us at


Do you have a fruit tree with enough bounty to share? Sign up your tree here.

Want to join us on our next pick? Sign up to receive email notifications here.

Dish it Up - Baked Plum Pudding


  • Unsalted butter (for pan)
  • ¾ cup sugar, plus more for pan
  • 8 plums, cut into thin wedges
  • 3 large eggs
  • 1½ cups half-and-half
  • 2 tbs anise liqueur (optional)
  • 2 tsp vanilla extract
  • ½ cup all-purpose flour
  • ½ tsp salt
  • Powdered sugar (for dusting)
  • Preheat oven to 400°. Butter a large baking dish, dust with sugar. Arrange plums in the dish.

  • Pulse eggs and remaining ¾ cup granulated sugar in a food processor to combine. With the motor running, stream in half-and-half, anise liqueur, if using, and vanilla. Add flour and salt and pulse to combine. Let custard sit 10 minutes, then pour over plums.

  • Bake pudding 15 minutes, then reduce oven temperature to 350° and continue to bake until custard is golden and set, 20–25 minutes longer. Let cool slightly, then dust with powdered sugar.

    Recipe and photo from Bon Appetite!

What's Happening in Richmond  

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Richmond, BC
V6Y 2S2

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