On March 2nd, we were busy exchanging seeds and seeds of knowledge at Evergreen Brick Works Seedy Saturday! The event was buzzing with activity as attendees enjoyed workshops, seed exchanges, expert talks, and delicious food. Our very own Chef Bashir Munye served up samples of BCCF’s Zucchini Stem Relish and our signature “Harvest Heat” Hot Sauce. The kids were also out in full force on Saturday, enjoying activities like our Garden Necklace activity with Ashley Luey. The smiles and good vibes were everywhere! (A favourite kids’ activity!)
Thank you to all who stopped by our booth to chat, exchange seeds, or shared heart-felt support to the team. It was an exciting day of engagement and lively conversation as we championed awareness for food justice in the Black Creek Community.
This product is available exclusively in our Holiday Box.
Smoked sumac salt, 60g
Wild sumac berries we foraged in September from the woodland surrounding our farm fields and along the Black Creek ravine give this seasoning a wonderful tartness. Dried garlic stems and skins – normally discarded as waste when our garlic is harvested in the summer – were set alight in our outdoor wood-burning oven to give the sumac its unique smokey notes.
Use this salt blend to boost any dish with sumac’s floral aromas, and tartness reminiscent of lemon zest. Keep in a dry area so it does not absorb too much humidity.
Ingredients: salt, smoked wild sumac*
*Foraged at Black Creek Community Farm
