Spring Cleaning with Michael Sider

We are fortunate to have Michael Sider working with us to help document the many stories that unfold in the gardens and in the community over the course of a growing season. Michael not only produces amazing images and videos, he’s also great to have around while working the soil and tending the plants.

Here’s a particularly wonderful video he produced for the Vancouver Farmers Markets Society in collaboration with Campagnolo. I don’t recommend watching on an empty stomach.

And here are some images from our clean up in adjacent front-yard gardens in Mount Pleasant (courtesy of Michael Sider).

The weekend farmers
Overwintered, beautiful, but a little bit like cardboard on the plate to be honest
Sweetest carrots of the season
A mini stand of kale trees

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ICF & Matchstick Coffee

This posting is important for those amongst us who enjoy coffee and baked goods. Matchstick Coffee, recently rated Vancouver’s Top Coffee bar, has had a long standing relationship with the ICF crew – that is, we are frequent patrons, have made a few key connections with other food-folk that also bask (bathe?) in their coffee, and you’ll often find Cam there “working”.

This season, we will be getting more of our product into their system, like salad ingredients, herbs and other edibles. Yesterday, Cam harvested and delivered a bit o’ rhubarb, to be included in some of their delicious baked goods…so if you’re in their vicinity today, stop by and grab one, you won’t be disappointed.


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Ken Tsui’s Pop-Up Dinners

One of the benefits of growing veggies in the city is being on speed dial with amazing chefs. Ken Tsui, formerly of Eat Together, called us up last week to see if we had anything appetizing overwintering in our gardens. He does private meals for small groups and comes up with some of the most appetizing and creative menus I’ve heard of. We managed to supply him with some lacinato kale, tokyo cross turnips, collard greens, sunckokes and arugula.

This meal was put together by Ken and two other chefs, a brother-sister duo, Tarek & Karima Chellouf. Here’s a glimpse of their skill:

A handmade ramen salad with miso deviled eggs, toasted lacinato kale chips and dust, pressed turnip and wild foraged greens.

Soy-glazed, smoked cod with sunchokes, carrot noodles, and clams in a dashi broth – radish sprouts, chickweed, and tatsoi to garnish.

The dessert was an apple tarte tatin with five-spice crust and ginger honey-lemon drizzle. Also topped with coconut whip.

If you are interested in having Ken come bless your space, he can be reached at ken.yk.tsui(at)gmail.com.

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Railway Moonshiner

Plans for Saturday evening? If you like cask beer, appreciate hand crafted woodwork and dig fine cuisine using Vancouver-grown veggies (ours), join us at the Railway Moonshiner!

This is a special collaboration put together by the fine folks of Butter on the Endive accompanied by the head brewer from R & B Brewing Company and located at Union Wood and Supply CO’s digs. For a glimpse of the woodworking artistry, check out this article from Scout magazine – pretty amazing. You can get a preview of Chef Owen Lightly’s menu for the evening here, but you have to be present on Saturday night to experience Todd Graham’s cask.

Hope to see y’all there!

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Eat Together Pop-up Dinners

Collaboration and collusion are amongst the best perks of Inner City Farms. This spring, through some fortuitous coffee shop eavesdropping, Cam met Ellen and Ken of Eat Together. They were planning their meals and events for the upcoming months and Cam was thinking about how to get more of our veggies into the community – a great match!

From their website:
Eat Together is a secret dinner for nine aimed at bringing together people for a good time and highlighting locally sourced organic ingredients harvested only a few hours before they’re served. Hosted in Tin Can Studio, dinners are popping up all over the city, dedicated to being a summer hideaway serving delicious seasonal suppers monthly.

To find out when and where, a mail out is sent to notify people a week ahead of the night of the dinner. Sometimes it is mentioned on their blog or sometimes it gets mentioned in Scout magazine. It’s a first come first serve basis.

If this sounds like something you’d like to experience, contact Ken & Ellen at eatdinnertogether@gmail.com
Here are a few images and descriptions from July’s dinner to give you a sense of their culinary and aesthetic creativity. The beautiful prose courtesy of Ellen.
We used your rhubarb to make a rhubarb lime granita – the amuse bouche for the night. It was sweet, but still sour enough that it made your mouth pucker, woke up the palate a bit and made you hungry for dinner!
Cauliflower panna cotta with a curry granola and lemongrass and ginger infused oil. We steeped chopped up cauliflower in cream, and then mixed it with agar to make the panna cotta. The textures and flavors in this were great and we were really happy and excited with this dish!
Fennel braised in sambuca and orange juice with golden raisins, toasted almonds, creme fraiche, and fresh toasted breadcrumbs. This is the fun/most exciting part of the dish: underneath all this a cauliflower cous cous. Ken came up with it – we cut the little heads off of the cauliflower to make it look like cous cous and mixed it with brown butter and salt and pepper. We had all this cauliflower left over, and used that to make the cauliflower panna cotta in the previous dish.
Roasted beets in a rye dirt with whole pistachios, goat cheese, and a reduced balsamic glaze. This dish is a playful one – it would be like if you were to encounter beets in the ground and would be able to eat everything around it!
We used the blueberries and rhubarb to make two compotes: one rhubarb only and one blueberry and rosemary. Then we mixed these into freshly whipped cream and also put in crushed meringues. So good!

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