FOODSTOCK!
Chefs, Farmers and Foodies against the Mega Quarry!!!
Yesterday Sonan and I helped Chef Stefan prep for our offering at Foodstock today. Between the the 3 of us we brunoised (can you past tense that word?) 60 lbs of potatoes, and diced 16 kg of lobster over 5.5 hours in the kitchen of La Petite France.
Today I picked Sonan up at 0700 for the 1.5 hour drive out to the farms where it was happening. With a couple hours to set up we were dialled when the crowds hit. Off of a folding table and 2 butane burners we served Lobster, Clam and Potato “Risotto” to over 2000 people! Rain or shine (and we had both) we were flying trying to keep up with the never ending lineup! We didn’t even slow down when the rest of the crew from the Culinary Arts School of Ontario showed up. Nice to see you guys! Now, back to cooking!
Before and after the work part of the day, we walked around and met a bunch of top end chefs including Michael Statlander, the organizer. I was intending to go to the chefs after party and hang with them. Unfortunately the stomach troubles I’d been successfully ignoring all day started really ramping up. Even that I could have probably dealt with, but by then I’d run out of bourbon to share and I hate showing up at a party with nothing to contribute. Besides, I have a test tomorrow at 0800. (not that that really was going to be a problem)
Thank you so much Chef Stefan! What an opportunity! What an awesome day!!!!
Sold!!!!!
We did it!
The papers have been signed and money exchanged so it’s official. I work for Lucie now.
Such a good feeling, to have built a business up over a few years, had some great times and then sell it. I’m excited to see it’s next incarnation and super stoked for my next adventure!
Now Irah and I are off to town to spend some money!
Spring Forage Potluck
Spring Forage was fun! Soooo much amazing food! We had to go for a walk out to the point between eating sessions. That was awesome cause we saw a herring spawn in action off the point. Eagles, seals, sea lions, seagulls, oh my. Back to the house for a dangerous twilight game of Kings in the meadow and more eating. As the night rolled in, the campfire was lit and we settled in for some good conversations. So nice to be comfortable outside around a fire, and to not be chilly. Summer is coming!
Pi Day Pics!
Every year on March 14th Pi Day is celebrated around the world. This year many Pi appreciators came to my place bearing the perfect round food, pie! A joyful honoring of one of natures perfect geometries, and tasty too!
Grill Night
Grill Night was awesome! Tim, Jer, Lisha and Ty came over for a great early Spring outdoor grill experience. The Turkish Grill got a real workout, as did my liver…
Some of the fine treats we cooked up were Venison Ribs with Juniper Berries and Pepper, Caribbean Jerk Venison Loin, Beef Tongue Skewers, and Nettle Smoked Salmon appies. Yum!
Building Your Own Geodesic Greenhouse
When you hear about the rising cost of fuel, the rising sea level and the possible end of society as we know it , you almost start to loose it!
What should I do? Run in circles? Call NASA? Buy a bunker? NO!
Grow your own food. Even a small geodesic greenhouse properly set up will supply you and your family with healthy, nutritious greens and fruit all year round.
Yes I did say all year round! Even in the northern climes (up to 50th parallel anyway) with proper insulation and heating you can easily grow all year round.
So how to start? Research.
Go online and look around. Go to: www.GeodesicGreenhouse.org and check out the how to articles, videos and ebooks. When you have a sense of what size, type, material of dome you would like to build then pick up an instruction book. Don’t skip this step! Learn from the mistakes of others! The few bucks up front will save you hundreds in time, money and headache!
Check with your municipality for size, height, building code restrictions and follow them! The last thing you want is to get your dome built and then have the city come and tell you to tear it down.
Buy, borrow or rent your tools. Buy your materials. Invest a weekend and build a small geodesic greenhouse dome as a test. If it is too small give it to your kids or use it as a garden shed, meditation space or outdoor bedroom.
Then layout your foundation, pour it and while it is setting cut and prepare your dome members. When the foundation is ready start screwing it together!
You will be amazed at how fast it goes up and when it does you will be further ahead than 90% of people who dream of food security. When the frame is up cover the south side with UV resistant greenhouse plastic on the inside and outside, make one panel that opens in the top with a automatic greenhouse vent. Insulate the north side and paint it black, install some water/fish tanks (also black) on the north side and then build your raised planters.
If you are really keen check out rocket mass heaters on YouTube for heating on those really, really cold days. If your greenhouse is big enough keep a few rabbits and chickens inside for fertilizer, eggs and HEAT! Those bodies will keep your greenhouse from freezing if you are away overnight. Hint: See if you can find a local restaurant or bakery who is dumping food/bread to feed your animals.
Fill your beds with organic growing medium, and plant your favorite veggies and fruits. Soon you will have more than you know what to do with and instead of buying at the farmers market you can send your kids down to make extra money selling your organic produce and eggs!
Have fun!
By Sasha LeBaron Owner: www.GeodesicGreenhouse.org
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About the author: Sasha LeBaron is a life long organic farm kid with a lovely wife and a cat. He is currently living on an 18 acre permaculture farm on a small island off the west coast of Canada. Besides greenhouses Sasha lives to ride mountain bikes and put out fires as a volunteer fire fighter.
Local Chicken wrapped around Smoked Gouda and topped with Bacon
Hans and Mary are up for a visit and Hans was willing to show me how to take apart a chicken they’d brought. And seeing as he’s been an accomplished butcher for a major part of his life, I leapt at the chance to learn from the master. After taking it apart, deboning it, and even butterflying it, I wrapped it around some Smoked Gouda cheese. Around the outside I wrapped some Bacon slices to provide fat. A sprinkle of Smoked Paprika to finish. I sat them on a pan of Carrots, Parsnips and Onions coated in olive oil. Into the oven they went. I could barley contain meselfs waiting for the goodness to be done. When the chicken and veggies were done to perfection, I tossed the veggies and some steamed New Potatoes with some White Truffle oil (OMG!!!). Sliced up the chicken rolls and served to the table. Yum!!
In future I will cover the chicken for the first half of the cooking so the moisture stays in better as well as steams the veggies a bit more.
Dessert was a rich Coconut Yogurt served with a mini Orange Flavoured Muffin and a splash of Creme de Cacao liquor. So good to have friends over to cook for, and learn from.
All of this after a great ride with Sasha, Tig, Hans, Mary and Kelly, and the dogs.
Promise to take pictures next time. 
Zucchini Cycles is for Sale!
Zucchini Cycles
Hornby Island is a recreation destination known the world over for it’s excellent trail network, local cycling community and amazing beaches! Called “BC’s Tropics”, Hornby Island hosts tens of thousands of visitors during the Spring, Summer and Fall. With some world famous music festivals, and great range of local artisans, Hornby Island is fast becoming the place to be. We also put on several bike races a year, from small grass roots events to Island Cup FInals. In the past we’ve even had Canada Cup level races here. The local community is very supportive of cycling events and lifestyles.
The bike shop is located in the heart of the only business area, surrounded by outdoor cafes, shops, the main food store and the only gas station. Only a 4 minute walk to the beach, and right next door to the busiest campground on the island, Zucchini Cycles is right in the middle of the action!
Some of the successful product lines we carry are Norco Bikes, Kona Bikes, Santa Cruz Bicycles, Oakley Sunglasses, and Four Skims Skimboards.
Ideal for a single owner, or a couple, the bike shop, through rentals, sales and service, provides a good income. With it being a seasonal business, it is also good fit for someone wanting to travel or go to school in the winter.
I am asking $85,000. That includes (but is not limited to) the lease and location, the building, approx $40,000 in inventory and tools as well as goodwill.
If you are interested, please email me and I will enjoy giving you more details.
Jeremy
Back on Hornby Breakfast
Seared Venison with Fried Farm Eggs and Blue Cheese Mustard
Yummy way to start the day.
I just got back to Hornby from Toronto last night. The visit to see Kaetlyn on her birthday was a lot of fun! While I was there I signed up for Chef School that starts in the fall. So looking forward to learning tons and getting to see Kaetlyn more.
Anyhoo, as I was looking in the kitchen for breakfast inspiration, I found the Venison Loins I’d put in Beer Marinade before I left on my trip. After 5 days of marinating, they were going to be tasty!
One piece got sliced up and put in the dehydrator to make jerky, the other I dropped in a hot pan to sear off. As it rested I fried up some local farm fresh eggs. Together with a tasty Bleu Cheese Mustard it was awesome!
Dave v. Bambi
A well earned meal. Dave and I got ourselves a deer the other day and it had been hanging on my porch for a few days. On Friday evening we butchered it up. When I say we, I mean Dave did most of it. He wanted the real, get your own food from nature, experience!
It took a couple hours and along the way we sliced off some medallions of back-strap loin to cook. With a hot cast iron pan Dave seared the medallions but left the middle rare. The only way to have such tasty pieces of venison, in my opinion. Out came the venison to rest and in went the oyster mushrooms, shallots and chopped tomato. As it all sauteed up, I added a little cream to really make it rich. On to the plates and garnished with fresh cut sprigs of rosemary. The beer pairing was a perfect complement to the meat, a tasty homebrew lager given to Dave by John M. Yum!
