In this newsletter:
Highlights from late June
Upcoming workshops, volunteer opportunities and dates
Reflections from garden intern Danette
Recipe: arugula and garlic scape pesto
The start of June has been busy in the Garden, and all you have to do is read this newsletter to see why! Our first medicine workshop is coming up, there are plenty of volunteer opportunities, we'll be doing our first big harvest next week for the Feast Bowl (get ready for garlic scapes and strawberries galore!), and our interns are busy in the field. Read on to find out more!
Late June in the garden
Dried rose, chamomile and lavender flowers harvested last week and ready for tea-making; spinach destined for Feast Bowl salads next Wednesday; beautiful giant red mustard; medicines harvested yesterday for drying: wild strawberries, lavender, yarrow, chamomile, calendula, and coltsfoot.
Upcoming workshops and volunteer opportunities
- Tuesday June 24th, 9:30AM-12:30PM: Garden work day
- Wednesday June 25th: Feast Bowl community meal at the UBC Longhouse
- Thursday, June 26th: 1:00-4:00PM Medicine Harvesting workshop - RSVP to firstname.lastname@example.org to attend
- Thursday July 3rd, 1:30-4:30PM: Garden work day
- Wednesday July 9th, 9:30AM-12:30PM: Garden work day
- Wednesday July 16th: Feast Bowl community meal at the UBC Farm
- Wednesday August 27th: Feast Bowl community meal at the UBC Longhouse
- Wednesday September 24th: Feast Bowl community meal at the UBC Longhouse
How to volunteer for garden work days: we work in the garden rain or shine, so come dressed for the weather. We have extra rain boots, gardening tools, and gloves to share. Bring a snack and water bottle - bring friends and family (of any age) too! No experience necessary. You will find us in the Indigenous Health Garden at the UBC Farm. The most up-to-date directions to the UBC Farm can be found here. Once at the Farm, you can follow the "Aboriginal Health Gardens" signs to find our garden here.
How to volunteer for the Feast Bowl:
join us at the UBC First Nations Longhouse (1985 West Mall) at 10:00AM to help us harvest, 11:00AM in the kitchen to help us cook, or 12:30PM in Sty-Wet-Tan hall to eat lunch with us. Extra help from any age or skill level is always appreciated, especially in the kitchen. If you can only join us for lunch, we encourage you to come anyway and we look forward to sharing a delicious meal with you!
June Reflections from Garden Intern Danette Jubinville
Wild strawberries and coltsfoot leaves.
What a pleasure it is to be learning while working in the Indigenous health garden! The first month has flown by in a whirlwind of planting, transplanting, weeding, and harvesting! It was nice to kick off the internship by participating in the Tu’wusht blessing of the land ceremony. The connection between the people, the land, and spirit world was clear in the prayers and teachings that were shared that day.
So far I have enjoyed spending time in the wild strawberry patch (yum!), and harvesting rose petals and chamomile tops for medicine (calming). Meeting new plant friends has also been a joy, such as colt’s foot (a lung medicine) and sweet sicily (a healthy sugar substitute). Taking a bit of each week’s harvest home is a perk of helping out in the garden, and also a good way to get to know the plants a little better. Last week I experimented with an arugula and garlic scape pesto- delicious!
Something I have learned about myself is that while I love alone time in the garden (weeding is healing), it is also an absolute pleasure to do that work with others. The tips, tricks, and stories that are shared during that time are invaluable gifts.
I hope to sift some soil with you this summer!
Danette's Recipe: Arugula and Garlic Scape Pesto
Argula and garlic scape pesto with linguini noodles and grilled chicken breast; garlic scapes growing in the garden.
Arugula is a detoxifying, cancer-fighting superfood, reduces inflammation, promotes bone health, and has high levels of chlorophyll. Garlic scapes are the "flower stalks" of garlic plants, although they do not produce flowers. For the most balanced flavour, they are harvested when the stalks curl into their first circle.
- 2 cups packed Arugula (a bunch)
- 3-4 garlic scapes (or 2-3 garlic cloves)
- ½ cup walnuts
- ½ cup olive oil
- Juice of ½ a lemon
- Salt and pepper to taste
In a food processor or blender, combine the walnuts, garlic, arugula, lemon juice, and 1 tsp salt & pepper, and pulse to blend. With the machine running, pour in the olive oil through the food tube in a slow, steady stream and process until smooth, stopping to scrape down the sides of the bowl as needed. Taste and adjust the seasonings. If the pesto is too chunky, add 1tbsp of water until the desired consistency is achieved.