Facebook Twitter
Subscribe to our mailing list
An educational

urban farm & garden project

The World In A Garden educates community and youth about the nutritional, cultural and environmental aspects of growing and eating food.
Oct 232011
 

A Campaign for a World of Difference:

We’re growing and we want you to grow with us! Whether you come in to plant the seed, tend a tree or join our team of sustaining partners we promise the fruits of your labor.  To join the Growing for Change Campaign you can chose the level that best suits you, your family, your business or organization. In honour of your contribution we will place an individualized, customized, engraved plaque in the name of choice, on our fence.

  1. Seed – $54 (great for individuals or small organizations…) A necessary place to start in the garden, in fact this generous contribution provides the garden with approximately 9 packs of seed. Now that’s got the potential to feed a few  mouths!
  2. Sprout –$90 (great for a family, organization, 2 friends, a couple…) The sprout represents life and this level of giving will place a whole lot of life into our upcoming Passport to Permaculture Kids Camp Program!
  3. Plant –$360 (a large family, small business, lover of the garden…) Our plants provide food for nourishment and giving at the plant level will not only nourish a few little young bodies, it may just feed your soul as well!  And that’s just ‘cause giving is good!
  4. Tree –$540 (a corporate gift to the garden, a group of philanthropists) A tree brings the fruits of your labor year and after year and it reminds us that real investments always have a return.
  5. Sustaining Partners – $1800/yr + for 2 year commitment ( to create a sustainable and lasting partnership) Partnership packages available to help our shared visions flourish.

 How We’re Growing and Making Change:

 The World in a Garden has developed expansion plans in Vancouver on a new site where we will increase the number of honey bee hives and be growing fish (aquaponics), vertical walls and maybe chickens (depends on approval). Our diverse food production will provide an increase of community education and access to good, local food in an urban setting. Our first international project will be with Project Somos in Tecpan, Guatemala where they are building an eco-village for orphaned and abandoned children. Our long term vision is to have 10 gardens (around the globe) that focus on the cultural connections to food and the traditional uses of it.

 We know your investment in The World In A Garden is helping to inspire change – from the ground up. As we say around here,  Do good to create good. It inspires change. We plan to connect cultures around the world though our one uniting thread – food. It has benefited thousands in Vancouver and will help thousands more as we expand.

For other ways to be involved please visit: Campaigns for Change

Oct 202011
 

We’ve got an overflowing wheelbarrow of adorable, delicious Festival Winter Squash at the garden, waiting to welcome everyone at our Harvest Celebration this Sunday. Festival Squash look like brighter, stripier acorn squash and taste like the sweet, tender delicata squash. They’ll be for sale on Sunday, ready to come home with you and be roasted to perfection or made into creamy, warming soups!

Here’s a simple recipe from Sprouted Kitchen, a mouthwateringly beautiful blog dedicated to fresh, local food:

1 Butternut Squash …or Festival Squash!
2 tsp. Olive Oil
1/2 tsp. Fresh Ground Nutmeg
1/3 Cup Fresh Breadcrumbs / Panko
1/2 Cup Grated Parmesan Cheese
1 Minced Garlic Clove
1 Tbsp. Finely Chopped Parsley
1/4 Cup Fresh Thyme Leaves
Salt and Pepper

Oven to 400
Peel the squash (vegetable peeler works great). Slice it in half length wise and discard the seeds. Cut into 1/4” slices.
On a parchment lined baking tray, pile the squash, drizzle the olive oil and the nutmeg and toss everything to coat evenly. All should have a thin coat of oil, amount may vary based on size of the squash. Spread them out in a single layer on the baking tray. You may need to use two, too much overlap won’t yield a crunchy crust.
In a food processor (or magic bullet) pulse together the breadcrumbs, parmesan, garlic, both herbs, a few pinches of salt and a lot of fresh black pepper.
Sprinkle the topping on the squash. Bake for about 25-30 minutes until the tops are browned and the squash is cooked.

Here’s another recipe from a Seattle localvore blog (and an Ithaca food writer’s blog)- and this one has kale too!
2  Squash, halved and seeds scooped out
1 Large Garlic Clove, minced
Extra-virgin Olive Oil
1 15-oz Can White Beans, drained and rinsed
1 Bunch of Kale, chopped
1 Tablespoon Minced Sage Leaves
1/2 Cup Breadcrumbs
1/4 Cup Grated Parmesan Cheese

Preheat oven to 350 degrees. Place the squash halves (cut side up) on a sheet pan or in a baking dish. Drizzle the surfaces with some olive oil, and season with kosher salt and freshly ground black pepper. Bake in the oven until the flesh is tender when pierced with a knife or fork, about 1 hour. Remove the squash halves from the oven and set aside.

Meanwhile, make your filling: heat a little extra-virgin olive oil (about 1-2 Tbsp) in a saute pan over medium heat until hot, then add the minced garlic and saute for about 30 seconds, until fragrant. Add the greens and saute until wilted. Now add your drained, rinsed white beans and continue cooking the mixture until the beans are heated through. Stir in the chopped fresh sage, season to taste with coarse salt and freshly ground black pepper, and set aside to cool slightly.

Now you’ll fill the squash halves: first, preheat the oven to 425 degrees F. In a small bowl, mix together the breadcrumbs and grated parmesan cheese. When the bean and green mixture has cooled slightly, stir half of the breadcrumb mixture into it — this will help bind the filling together slightly. Divide this filling mixture between the cooked squash halves, mounding it in each.*

Sprinkle the remaining breadcrumb and cheese mixture over the top of the filled squash halves. Drizzle some olive oil over the top of each squash half. Return the pan to the oven and bake the squash halves until the topping is golden, about another 15 minutes or so (check a little bit before so the topping doesn’t burn.

Or you can always just roast them with butter and maple syrup– my favorite way to do it! Best eaten with a good book and a toasty fireplace.

Oct 112011
 

We’re bringing The World to the Garden and you’re invited!  Join us in celebrating the local harvest on a global scale –  Growing for Change celebrates harvests from around the planet and the cultural traditions that come along with them.

WHAT: Growing for Change: A Multicultural Harvest Celebration

WHEN: Sunday, October 23rd, 12-4pm

WHERE: Outdoors at The World In A Garden, West 57th & East Blvd.

COST: FREE! Donations are appreciated :)

Whether you’re hungry for local food, intrigued by cultural heritage, craving some tunes and beets, looking for fun activities to educate the kids- well, we’ve got everything covered!

This harvest celebration offers an abundance of activity for everyone. Here’s what you can look forward to:

  • Activities for the kids including a seed saving hunt and harvest bingo
  • Workshops with multicultural learning and local food samples
  • Garden tours: Around The World in 15 minutes
  • BBQ across the street at Choices Market - keep your nose open for roasted garlic!
  • LIVE MUSIC from Wheely Slow Cooking Tour

Who is the Wheely Slow Cooking Tour? We recently had the privilege of meeting Julia and Shera, the gals that make up this musical duo, and even heard a couple of their tunes live! This past summer, these ladies embarked on a unique journey in which they performed their music on sustainable farms across Canada and cooked loving meals for their hosts! Not only did they establish meaningful relationships with the communities where they played, but also gained a deeper appreciation for sustainable living and our sacred connection to land and food. We are very grateful to have Julia and Shera join our community as we celebrate the harvest season!

Oct 012011
 

Have you ever wondered where those little jewels come from that sprout into beautiful tomatoes, apples, pumpkins and more? Seed saving is a critical step in the seed to table process and helps to sustain our food supply.

This is why we are offering a Seed Saving workshop with the Richmond Food Security Society, where you can learn about the importance of this ancient tradition and how we use it to sustain ourselves. Dan Jason, founder of Salt Spring Seeds and author of Saving Seeds As If Our Lives Depended On It, will lead us through this informative and stunning workshop.

WHEN: Monday, Oct. 3rd, 5-7pm

WHERE: Terra Nova Rural Park @ The Barn, 2631 Westminster Hwy

Contact Alicia to register: abaddorf@jfsa.ca

Tricia and Alicia, the ladies behind The World In A Garden, have been checking out urban farm and educational food projects in Portland. Yesterday, they visited North Portland Farm, where a group of dedicated souls making up Project Grow are hard at work keeping up this urban farm and even creating beautiful pieces of art in their studio.

We were stunned to see beautiful black heritage tomatoes growing their garden! This discovery made us realize the beauty that comes from heritage and heirloom seeds and that it is important to preserve our seeds so that we can continue our legacy.

We encourage you to save your seeds so we can secure a better tomorrow for future generations of people (and tomatoes).