SOLE Food Street Farms is a business with a social mission. The project transforms vacant land in the city of Vancouver into street farms and empowers people with limited resources by providing them with agricultural training and jobs. SOLE Food grows beautiful produce that is sold at farmer’s markets, to local restaurants and through their CSA program.
They are currently cultivating 4 acres of land, at 4 different locations in downtown Vancouver and employ 15 staff and 4 seasonal volunteers. The initiative not only provides food for the community but also an important connection to the natural world, something that is often lacking for many of the individuals who work on the farm.
This recipe is bound to create some controversy. Cilantro is one of those herbs that has two very distinct camps: the lovers and the haters. When my husband told his colleagues that we were making coconut lime and cilantro popsicles, their response was: “why would you do that?” They are clearly in the haters camp. Well this recipe is for the lovers, and I know there are many of them out there, including my sweet friend Desiree who inspired and helped develop this recipe.
I have been shooting photos for my talented and very hard working friend Desiree’s blog. When she first asked if I would take on the photography for the recipes, of course I wanted to help. In the back of my mind I also knew that this was a way for me to ensure some much needed time with this very busy, food loving friend of mine. Our days together are days filled with cooking, shooting, chatting and eating. This last time we decided it would be fun to develop a recipe together that we would both share on our websites. This is the first of what we hope will be a series of collaborations. Continue Reading…
I have been looking for any excuse to cook and eat rhubarb. We have gone through many batches of compote already, a yogurt cake I adapted from Cannelle et Vanille, and popsicles. It is hard not to get excited when the first rhubarb pops up in the garden or at the farmer’s market. A welcome sign that winter is coming to an end and spring is on the way. I can’t seem to resist bringing home their crimson stalks week after week. I often get gifted some from my parents or friends too. Which leads me to this recipe.
My friend Michelle and I set aside time to play together in the kitchen last Thursday, something I always look forward to. Michelle is such a talent and the sweetest friend. I had some rhubarb in the fridge that needed using up and I had never made panna cotta, so we decided on a coconut panna cotta lightly sweetened with honey and vanilla to be paired with rhubarb.