Food post

Three really exciting things are happening this term too! And they are all related. So I'm part now of The Veggie Club, Common Energy's Food Subgroup, and The LFS Orchard Garden. WHAAAT are these things?? The Veggie Club and Common Energy are both UBC clubs, and they both deal with food and sustainability, and the Orchard Garden is a garden two minutes away from my place and Forestry (behind LFS building) where I volunteer every week. A really cool project is in the working, involving these three. Speaking of the Garden, I absolutely love it! When I started at UBC I was like, yeah I want to volunteer at the Farm! Well, guess what, the Farm is SO far away!! It's quite unrealistic for me to fit a Farm trip in my schedule. SOOO the Orchard Garden is the PERFECT solution! It's a joint-management thing between the Faculties of LFS, Education and Landscape Architecture. They grow many many delicious things, and most of the produce is sold to Agora, the LFS Café.

So far, I've harvested onions and zucchini, and we are clearing the beds to plant cover crops for the winter. Last week we composted lettuce which was flowering and was therefore very bitter, and we could take it home if we wanted to. It was too bitter for me, but they looked spectacular - well rounded, fresh, giant. A girl working with me ate lettuce like a rabbit, as she worked. This week I took home the zucchini flowers and made zucchini flower and cheese quesadillas. I have a pepper plant at home (Pepe the Pepper, and Knickers has Pancho The Pepper) and eating the peppers from there is amazing, I just go to the living room and get a pepper from Pepe, and in exchange I only have to water him, clean him and love him. I think it's a good deal, so I decided my goal for when I have my own place is to have a garden with lettuce, tomatoes, carrots, potatoes and everything else! Taking care of the garden would definitely require work, but it is so relaxing, rewarding and connected with nature.

Zucchini and flower in LFS Orchard Garden

 Chilli peppers from Pepe The Pepper - he makes (on average) six of these every week