Galiano Club Blog

4 09, 2011

The Community Greenhouse by Sharon Masui

By Alison Colwell|2018-05-04T16:10:51-07:00September 4th, 2011|Categories: Food Program, Growing (Garlic Co-op, Greenhouse, Gleaning Project)|0 Comments

The cold and rainy spring in the unheated greenhouse thwarted our first attempts to grow transplantable vegetable and herbal seedlings in April and May. Undaunted, and with the help of Martine and Janice,we abandoned our miniature and unhealthy starts and planted Martine’s new seedlings. By mid June we were inundated with fresh herbs and furthermore, as of today we have harvested many varieties of tomatoes from Leo and Rosemarie’s starts, cucumbers from seeds , more herbs and are awaiting the ripening of seeded watermelon and cantaloupe.

Fall is approaching and we have planted a few starts that can be overwintered.Our small group of 4 is seeking an addition of 3 to 5 more people to help with planting, watering and tending to our nursery. ( A person with greenhouse growing experience would be heartily welcomed.)

At present, we are meeting on Wednesday mornings at 10 at the greenhouse which is located on the Galiano Community School grounds. Because the seniors’ soup garden and the school garden are in close proximity, we also interact with their activities. if you are curious, you are welcome to check us out!

The registration fee of $20 per season covers the cost of seeds and any miscellaneous gardening necessities. For further information, please contact the Food Program at galianofoodprograms@gmail.com or phone 250-539-2175, option 2.

4 09, 2011

We “Raised” the Roof and “Coated” the Floors

By Alison Colwell|2018-05-04T16:08:40-07:00September 4th, 2011|Categories: Club News|0 Comments

In August, Bob Boyechko and his crew removed 2 old roofs from the South Galiano Community Hall and replaced them with a new roof. The work took about 5 days during the hottest week of the year. No rot was found under the old roofs and the new roof was expertly installed along with new flashings.

At the same time the roof was being re-done, Louis Gonthier re-coated the main Hall floor and the stage floor. Louis spent 4 days working on the floors and donated all of his labour costs.

Thank you to the Community for your support through the purchase of “shingles” and attending various fundraising events, to all who volunteered to help with the sprucing up of the Hall, to Don Anderson for re-building the front steps, to Ken Hancock, Capital Regional District Director, for his financial support of this large project, to Galiano Trading for their equipment loan, to Dave Gerlach for the loan of his truck and finally to Kathy Benger whose very generous donation of $6,000 allowed us to proceed this summer with this project.

4 09, 2011

Zucchini Races at the Galiano Community Potluck Picnic

By Alison Colwell|2018-05-04T16:03:46-07:00September 4th, 2011|Categories: Community Picnic, Food Program|0 Comments

Everyone is invited to Galiano’s first annual Zany Zucchini Races that will be held at the Community Picnic on September 25th at the School/Activity Centre. Ret. Captain Thomas Schnare is co-ordinating the exciting races that will be judged by Mike Hoebel and Dave Agnes.

Race Rules:

There will be age categories and the rules are that .

Race Rules:

1) “Cars” must be constructed with a zucchini, the width of the Zucchini “car” at its fattest point can be no more than 13 inches wide. Length, wheel sizes and weight are not restricted.

2)All power will be supplied by an incline ramp.

3)Awards in the following categories: for 12 & under, 18 & under, and over 18.

4)Award for the most creative vehicle.

4 09, 2011

Galiano’s 2nd Annual Community Potluck Picnic

By Alison Colwell|2018-05-04T15:56:40-07:00September 4th, 2011|Categories: Community Picnic, Food Program|0 Comments

Sunday September 25th from 1-4pm. Gather at the School/Activity centre with friends and neighbours to celebrate the harvest. Potluck lunch starts at 2pm. This year there will also be a Pie Baking contest (bring your best pie to take home the ribbon!) plus Zucchini races (just find your biggest zucchini, add wheels and line up at the start line!), live music from talented locals and a kids vs. parents soccer game. Bring your own plates and cutlery to make clean up easier. So far the following organizations are participating: Library Society, Galiano Naturalists, Chamber of Commerce, Parks & Rec, Lions Club, Galiano Club, Emergency Prepardness Committee, Health Care Society, Galiano Community Food Program and Parents Advisory Committee, Galiano Playgroup Society, North Galiano Fire Protection Society, North Galiano Community Association, Activity Centre plus a number of individuals. But we still need a few more volunteers to help with this fun event.

4 09, 2011

Sharing the Bounty By Therese Ramond

By Alison Colwell|2018-05-04T15:53:02-07:00September 4th, 2011|Categories: Food Program, Growing (Garlic Co-op, Greenhouse, Gleaning Project)|0 Comments

He who plants a tree loves others besides himself – English Proverb

The fruit trees planted on Galiano by the early settlers are, many generations later, still bearing fruit and providing an opportunity for the community to get together and glean.

The dictionary defines glean as: to pick up or to gather. But on Galiano, it is so much more than that. Here gleaning is about sharing the bounty. This is the third year that the Galiano Community Food Program has coordinated the gleaning project which to date includes rhubarb, plums, apples, potatoes and kiwi from a couple of dozen properties and which is greatly appreciated by all the participants.

Volunteers respond to a call to help harvest the fruit or vegetables at a donor’s property; date and time are arranged and an enthusiastic group arrives with ladders, boxes, baskets, bags and kids in tow to assist in the harvest.

In the case of fruit trees, ladders are strategically placed and everyone finds their comfort zone; up the ladder, climbing the tree or on terra firma picking the fruit on lower branches. Soon the busy pickers are chatting, tasting and planning different ways to use the fruit.

Many hands make light work, so it is amazing how quickly the boxes get filled. When we see all the boxes full of fruit, we are in awe of the bounty a single tree can provide. The harvest is then shared among the gleaners, the property owner, the Food Program and sometimes the Food Bank.

Often, the gleaners are unable to identify specific apples or plums as many of them are heritage varieties. To help us with this The United Way of Victoria has given us a small grant to identify and label the fruit bearing trees on Galiano with the participating property owners and the Community School.

In the case of potatoes, Lisa and Roger Pettit of Galiano Sunshine Farm and Tom and Henny Schnare of Cable Bay Farm, can identify all the varieties they grow for themselves and for the Community Food Program’s gleaning project.

The gleaning project is one part of the Community Food Program’s goal of food security on Galiano. Food Security was the theme of a forum on Hornby Island called The Hornby Forum on Food and Farming. Jane Wolverton and Cedana Bourne of the Food Program attended and one message they brought back to us was to plant fruit and nut trees for future generations.

The fruit of the trees planted by the early farmers on Galiano are a legacy greatly appreciated and we are grateful to them for their wisdom and generosity. As the ancient proverb goes, It’s a wise man who plants a tree under whose shade he will never sit. After all, who are we to question the wisdom of the ancients. ☺

4 09, 2011

Seniors Soup Garden & Fruit Tree Project

By Alison Colwell|2018-05-04T15:45:11-07:00September 4th, 2011|Categories: Food Program, School Projects|0 Comments

Part of this project was completed with the expanded garden at the school and the raised beds built this past summer by Leo Engelmann and Richard Nathans. New fencing and a new gate was put up by Patrick Sherry and Leo. The vegetables being grown in the raised beds will be used for the Soup for Seniors’ initiative. Another part of this project involves elders working with the school children to identify and inventory the fruit trees and orchards on the island. The kids will be involved in mapping the locations of orchards, helping to identify trees, investigating the history and culture of fruit trees on Galiano. In the Spring we will use this information to do some grafting workshops and ensure that the magnificent fruit trees on the island are “re-born”.

This project is being funded by the United Way of Greater Victoria.

4 06, 2011

INDEED A MEMORABLE FEAST, By Lisette Jolicoeur

By Alison Colwell|2022-03-15T23:56:34-07:00June 4th, 2011|Categories: Food Program|0 Comments

Little did I know what I was in for when I responded to the email invitation from the Food Program : “Come out for a walk with Dan Persyko and friends to marvel at the abundance of food at its source. The traditional First Nations site at Montague Harbour is the ideal place to learn about living close to the land and sea. Bring shovel, a bucket, a bowl, and fork. 4:30 Thursday, June 9th, 2011”.

What a memorable eveninng, not only because it was a feast, but also because it was such a strong example of how the best, more often than not, comes with simplicity and just getting together for a moment with no agenda. I call that “let’s have a little adventure and see what happens!” I experienced, once again, the natural world as a child would as well as learning many new things.

Having young kids and a dog around is always a treat to watch. To see how they all naturally interact with each other and with the animal, if we trust them enough to admire how they naturally interact and solve simply their differences.

Sea asparagus and bladderack when sautéed with an onion and carrot make a very yummy and healthy serving of veggies (thank God not yet served in those fancy restaurants at a $$$ price, one we gladly pay for with our ignorance).

When you put together pretty big oysters stacked together in a way to allow the juices and sand to flow out with the smaller mussels on top it makes for a 2 part feast. It only took half an hour to gather the food and although at first glance the mussels seemed small they are so tasty. In a big pot with just a little bit of water, steaming on a wood fire right by the beach, the result is absolutely divine.Those big oysters are not that chewy afterall. Both accompanied by our serving of sea veggies, naturally.

When we are still in awe of that fine dinner, Dan and Janice experimented with two different breading for the oysters, so we could have a taste of fried oysters. Dan’s were with flour with garam marsala added. Janice’s were with dipped in beated egg and then rolled in corn flour. Both were delicious and so smooth to enjoy. The little chewiness was even wonderful to get those jaws going.

During the meal, someone mentioned the word ‘wine’ and instantly all said “Naw! Not necessary!” This is as fine as it is! Similarly, at the end, Janice said: “I have a little treat here if you want” (chocolate), and again, all said “it does not belong here”. We simply cleared our plates, and sent the shells back to the beach while watching a couple of grey herons fly over our heads.

Well done, time to go home and stay with that infinite moment of bliss, that is possible to everyone on this island and on top IT IS FREE! NO HST, NO TIPS, NO WAITER, just nature as our generous host!

My conclusion: We live in paradise. Why not work together to enjoy this now and to make it last for all those who come after us.

4 06, 2011

Jam Making by Alison Colwell

By Alison Colwell|2018-05-04T15:34:34-07:00June 4th, 2011|Categories: Food Program, Workshops|0 Comments

When the opportunity to go to a Canning workshop with one of Bernadin’s top chefs arose, I jumped at the chance. I know a lot about canning, my Grandma taught me to make Jam almost 30 years ago, but there’s always something new to learn. As it turned out – I learned a lot. The biggest realization was that I’m a bit of a jam snob! I make jam the old fashioned way. Long boil, with thermometers, copper pots, and an understanding of the various pectin levels of different fruits at different times of the year. I consider myself an expert at the obscure wrinkle test. And for the last few years I’ve taught “old-school” jam classes through the Galino community Food Program, making hundreds of jars of jam with participants. My Grandmother taught me never to waste food, and I have tried to pass some of those food preserving skills on.

But at the workshop I learned that there are other, perhaps easier ways than those I learned from my grandma! The Bernadin Chef used Bernadin Pectin. (As a traditionalist I have always opposed pectin on principle!) But if you are using commercial pectin 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. The result: a half a dozen jars of jam on the counter, which the nutritionists in the workshop maintained was healthier because it was cooked for a much shorter amount of time. 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. Or you can make combinations of fruits not easily done in long boil, such as Strawberry Rhubarb Jam. Regardless of which technique you use for making the jam, there are simple, but strict procedures that must be followed to ensure that the jam you’ve made will be kept safe. My grandmother used paraffin wax to seal her jars, or dipped wax paper circles in brandy. Processing your jam in a hot water bath for ten minutes is now the acceptable practice.

I’ll be teaching a “Jam for Beginners” as well as the traditional jam classes on July 4th at 4:30pm at the Galiano Community Hall, sharing both techniques. Come learn how to put up your own harvest. And in the meantime, try an experiment with a quick jam.

Strawberry Rhubarb Jam recipe

Makes 6 x 250ml jars

Mash approx. 2 cups of strawberries by hand (not a food processor). Measure out exactly 2 cups of crushed berries. Place in pot. Dice Rhubarb very fine. Measure out 2 cups of rhubarb into pot. Stir in 1/4 cup of lemon juice. Sprinkle 1 package of “Original Pectin” over the fruit. Stir well. Bring to a rolling boil, one that will not stir down. Add 5 1/2 cups of sugar to the fruit, stir well. Bring to a rolling boil, one that will not stir down. Boil hard for 1 minute. Fill jam into hot jars. Process in a boiling water bath for 10 minutes.

4 05, 2011

Community Kitchens by Alison Colwell

By Alison Colwell|2018-05-04T15:29:50-07:00May 4th, 2011|Categories: Food Program|0 Comments

What are Community Kitchens?

You might have seen the posters around advertising one? Or maybe you received an email inviting you to one? And maybe you were wondering what a Community Kitchen is?

A community kitchen is a group of people who get together regularly to cook and eat together and bring food home. We generally meet once a month. When we first encountered the community kitchen idea it was presented as a way to encourage people to improve their own health and nutrition, while also strengthening community ties.

The Community Kitchens’ Project started in Vancouver in the mid-1990s, and has since grown to be a province wide organization. They are now an educational and informational resource centre for cooking and nutritional skill building programs across British Columbia. I have attended two workshops with them and try to bring back those skills to our community.

On Galiano we have added to the project a desire to use what is locally in season, and source food from local stores whenever possible. During the winter and spring we cook meals, and as harvest season comes we switch to canning and preserving kitchens, using gleaned produce whenever possible. Community Kitchens are about strengthening relationships with each other and improving our relationship with food.

At our community kitchens, the meal is planned ahead of time, based on what’s available. The recipes are printed and the ingredients are gathered. When the participants arrive everyone goes where they want – choosing the thing they want to work on, and then small groups make that part of the menu, deciding for themselves how to proceed. Often they follow the recipe. Sometimes they don’t. The food is always delicious. We eat together, sharing what we learned, or letting others know the changes that were made, and then we divide up the food that’s left amongst the participants. Usually everyone gets two meals to take home. The kitchens run on a sliding scale of $15-$20.

To attend a kitchen you must RSVP Alison Colwell at galianofoodprograms@gmail.com or call 250-539-2175, extension 2- FOOD PROGRAM

4 05, 2011

FORAGING, by Martine Paulin

By Alison Colwell|2018-05-04T15:26:16-07:00May 4th, 2011|Categories: Food Program|0 Comments

Foraging

On April 11, a small group of foraging enthusiasts had the pleasure of gathering for an afternoon of discussion centered on wild harvests. The instigators of this pleasant afternoon were Rose Longini, our gracious host, and Dan Persyko, a long-time Galiano resident, who has many years of experience feeding himself from the wilds and is very keen on passing on this valuable knowledge. Many of you will already know this colorful character as Dan the one-man band, a talented and versatile musician, or as T. Nile’s father…

While most of us have had some sort of exposure to eating wild foods, few of us are as well-versed in the sheer variety of edible wild foods and their properties and many uses, as Dan is.

The topics discussed were varied, interesting and wide-ranging: from native uses of various wild foodstuffs, to wild harvesting ethics, deer culling, clam gardens, the politics of Montague Park, early settlers, Galiano hermits, websites, facebook and blogs, as some of the best ways of disseminating information about wild plants and animals in this day and age… there was something for every taste (Pun intended… by the way, Rose also had quite an array of delicious food on offer!!).

We examined and discussed the way native people’s ‘gardens’, which were essentially wild stands of selected desirable foods that were tended, in order to maximize their chances of propagation and growing success, may have seemed to those early European settlers, used to the organized gardens and farms of the Old World.

We looked at some of our protected areas, more particularly Montague Park, which have a rich and ancient history as the ‘breadbaskets’ of the local people, and which now, under the protective umbrella of land management, are seeing their native plants’s natural life cycles disrupted (some of these plants depend on regular harvests for their propagation and for the health of their ecosystems), which may be counterintuitive to anyone who does not intimately understand their ecology.

All in attendance agreed that with the current oil crisis and the subsequent rise in food prices that will ensue, and since we live on an island and therefore vulnerable to changing circumstances in our food supply system, we need to take action to spread information locally about local wild food sources and how to use them sustainably and healthily. Dan has therefore agreed to lead monthly foraging walks, from now until the end of the year, and to teach locals and visitors what he has learned over decades of foraging on the West Coast. The information gathered will be published on the Food Program website, www.galianofoodprogram.ca. Contact us if you wish to participate.