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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.
Apr 042012
 

Kids get their hands dirty this summer!

There’s no question about it; when we spend time outdoors with our hands in the dirt, nurturing other living things, we just plain feel better! The great thing about gardening is that anyone can do it, regardless of gender, race, size or age. Unfortunately, it is now commonplace for kids to be Facebook-ing, Tweeting, video-gaming, texting, watching TV, etc., at a young age, and with that, they begin to lose the age-old connection to the earth, to the soil under their feet. Let’s change that!

There’s nothing more rewarding than watching 8-year olds come into the garden, plant a few seeds, munch on some freshly picked kale and herbs, and then leave shouting, “I want to be a farmer!” Children still have an intuitive connection to the earth that flourishes when we give them the opportunity to experience it. Gardening offers an array of positive benefits and keeps children grounded, curious, active, socially engaged and connected. It helps them bloom into well-rounded individuals.

So get your kids in the garden! This summer, The World In A Garden is offering Passport to Permaculture, an interactive day camp where kids learn about food and ecology following the ethics of permaculture: care of the earth, care of all people and fair share. Throughout this weeklong camp, kids receive stamps in their “Passport to Permaculture” as they complete activities on the topics of nutrition, urban agriculture, biodiversity, local food, multiculturalism, ethical business and more! The camp features local guest speakers, hands-on activities in the garden and a pizza-making field trip to Rocky Mountain Flatbread Company. The weeklong camp culminates in a kid-run farm market at the gates of The World In A Garden!

Registration for the camp is now open. Click HERE to register. 

Questions? Contact Alicia Baddorf: abaddorf@jfsa.ca | 604-257-5151 ext. 1213.

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!