The Urban Harvest program supported BCCF’s virtual March Break Camp by hosting daily food segments as well as food waste reduction/diversion awareness. A total of 28 (12 kids; 16 adults) participated in the workshops where they were given the option to cook along. We were delighted to have Chef Bashir Munye, our Value Added Product Coordinator, lead 2 cooking workshops with the kids and their families. In an engaging way, he laid down the foundation for cooking in the kitchen with his easy-to-remember principle of “Putting your SOC on” – always exercise and be mindful of: Safety, Organization, and Cleanliness in the kitchen. From there, kids were shown basic knife skills and kitchen tips and how to cook simple foods such as boiling eggs and making rice to more elaborate and zero-waste dishes such as leftover pasta frittata, leftover rice-turned-congee, freestyle stir fry, family favorite cornbread and much more!
Urban Harvest Community Leader, Vidula also facilitated 2 sessions on “Plastic-Free Snacks” and why we need to reduce plastic, and what we can do to help. Her second workshop focused on “Easy Refrigerator Pickles” to extend the life of vegetables. Along with this, she showed the value of keeping a vermicomposting bin to throw in any vegetable and fruit scraps in the kitchen. She showed how the red wiggler worms consume food scraps and turn them into vermicompost food for garden plants.
We wrapped up the cooking sessions with a “Quesadilla Party!” where we demonstrated variations of quesadillas using pantry staples, accessible ingredients, and even vegetable odds and ends in the fridge. Alissa Gallizzi, one of our placement students, led the families in making healthy and easy smoothies especially suited for kids!
To bring all things together, and show the full cycle of growing food, each cooking session ended with tips on how to divert their food scraps into compost, vermicompost, or feed for the chickens to demonstrate that everything goes back to nourishing the land that feeds us.
WHAT IS HARVEST SHARE?
Black Creek Community Farm’s Harvest Share Program is a vegetable subscription program. Members pay in advance for a full season of farm-grown produce, and they come to the farm every week OR every other week to pick up their “share” of the harvest. This program model is known as a CSA, which stands for Community-Supported Agriculture. Learn more about CSAs here.
By committing to farm-fresh vegetables, you are ensuring a nutrient-packed seasonal diet for yourself and your loved ones! Our members report consuming more vegetables after joining our program and they look forward to connecting with our growers each week during the pick-up.
Read more about the Harvest Share here, including pick-Up locations, produce availability, start and end date, weekly or bi-weekly, etc.
PRICING
We offer sliding scale pricing for our membership options. Every member gets the same amount and quality of vegetables every week, regardless of the price you pay.* For those who choose our “supporter” price option, you are helping to make our sliding scale model possible.
| Annual Membership Price | |||
| Bi-weekly Pick-Up
Total: 12 weeks |
Weekly Pick-Up
Total: 24 weeks |
Weekly
Equivalent |
|
| Accessible Price | $276 | $552 | $23 |
| Regular Price | $360 | $720 | $30 |
| Supporter Price | $444 | $888 | $37 |
*The total value of each week’s produce selection is ~$30. If there is a week when we do not meet this value (i.e: crop loss due to weather, pests, or disease), extra produce will be given in subsequent weeks to ensure that you receive your annual membership value.
READY TO SIGN UP?
The price listed here is $0.00 because we do not want you to purchase through this "Store" page. Instead, please go to this Harvest Share registration page, and fill out the form which will offer you all the options we have available. You will be given the option to pay online, in instalments, by cheque or cash.