Workshops

Gather in our Hall kitchen to learn a tasty recipe that puts those veggies in your storeroom to good use. We’ll be making soup, pasta sauce and other yummy treats. Come cook, have supper, and take home food for your freezer.

Class costs $10-$20 sliding scale. Register at galianofoodprograms@gmail.com

Learn how to make homemade applesauce or Pear Butter that is much tastier than store bought, perfect for school lunches or serving with latkes. Please bring 4 x 250ml jars and any apples (from your own apple trees only please).Fingers crossed we will be using apples or pears from the Gleaning program.

Sliding Scale of $10 -15. Register at galianofoodprograms@gmail.com

Pickled foods offer intense flavours to enhance your winter diet. By preserving local crops now when they are at the height of freshness, you can capture their best flavour and nutrition.

Come learn some new skills, and join us for a fun evening of pickling. We’ll put up whatever’s ready—probably beans and beets—using the boiling water bath method. Beginners and experienced picklers welcome. Please bring at least four 500ml canning jars.

Class costs $10-$20 sliding scale. Register at galianofoodprograms@gmail.com

Galiano summers yield an amazing variety of tree fruits and berries, available from our farmers, through our Gleaning program and in your own backyard. Making jam is a great way to capture the taste of summer in a jar to brighten up those dark winter days.

Making jam can be daunting if you’ve never tried it. But there are different methods, and some are very easy. In this class we will be using commercial pectin and the only skills needed are the ability to measure a few cups of fruit, and the ability to time a boil—skills everyone has. That’s it. No thermometers, no wrinkle tests. Using some commercial pectins also gives you the freedom to use honey or skip the sugar all together—things not possible with traditional long boil jams.

Class costs $15-$25 sliding scale. Cost includes a copy of “Galiano Island Preserves” Register at galianofoodprograms@gmail.com

Get set to plant all kinds of hardy vegetable seeds this summer to keep you in fresh food all winter—no greenhouse required! Root vegetables will keep in the soil until you’re ready to eat them, and with some simple protection measures you can pick salad greens all winter.

We’ll have seeds and starts of winter-hardy varieties available for sale, a planting chart, and the knowledge and confidence to grow your own beets, turnips and carrots, winter broccoli and cauliflower, kale, chard, spinach, lettuce and other hardy greens.

9:30am  – 2pm at the South Hall: Bring bagged lunch – light lunch provided

Sliding Scale: $18-25 – Pre-registration is a must.

Class on Sunday, April 7th from 11am till 5pm

We will be making a variety of loaves in both whole grain and lighter styles, using  natural sourdough starters as well as commercial yeast. We’ll learn and practice techniques for fermenting, shaping and baking that will produce artisan quality breads. This is mostly a hands-on workshop, but while our breads are rising we’ll also have a chance to talk about the properties of basic bread ingredients—flour, water, salt and yeast—and how the baker makes them work together to produce a desired result.  You can bring a 500g. yogurt-type container to take home some starter.

Cost of the course is $50 – $70 sliding scale. Please bring bread-friendly snacks.

You must RSVP to Alison if you want to attend. Email: galianofoodprograms@gmail.com

Come join Hugette, from La Berengerie, and learn how to make Couscous Royale, atraditional and richly-spiced North-African dish that is bursting with flavours.

We’ll be making the traditional version with various meats, plus a falafel version.

Cost is $15-$20 per person. Please bring containers to take food home.

RSVP if you want to come.

Winter squash is inexpensive, stores well, and grows locally. Come learn how to turn winter squash into a variety of tasty dishes, including soup and risotto and more…

Cost is $10-$15 per person. Please bring containers to take food home.

RSVP if you want to come.

We have a Thai Inspired Community Kitchen led by Orion Finnie, chef at La Boheme Restaurant, on Jan 14th at 5:30pm. We’ll be learning how to make Phad Thai,Thailand’s famous rice noodle dish.

We held this class last year and it was a super fun evening. Register early if you don’t want to be disappointed.

Please bring containers to take home food, and a $15 to $20 contribution.

Please RSVP – we are limited to ten people.