Monthly Archives: April 2013

Companion Guide Planting Guide

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Erin (masterful urban gardener) and Suz are running a companion container gardening workshop this evening.

Should be fun – if you would like to join us we will be at Main St at 6pm tonight!

Here is a list companion planting guide you can follow! 

PLANT

GOOD COMPANIONS

BAD COMPANIONS

bean

carrot, cauliflower, celery, cucumber, pea, potato, radish, squash

garlic, leek,

beet

cabbage, cucumber, onion

 

broccoli

celery, nasturtium, rosemary, sage

oregano

Brussels sprout

nasturtium, potato, sage,

rosemary

cabbage/kale

bean, beet, lettuce, nasturtium, pea, spinach

oregano

carrots

bean, celery, chives, garlic, leek, lettuce, onion, pea, radish, rosemary

dill, parsnip

cauliflower

bean, celery, nasturtium,

potato

cucumber

beans, fennel, garlic, nasturtium, onion, pea

potato

lettuce

bean, cabbage, carrot, celery, garlic, onion, radish

 

nasturtium

Broccoli, Brussels sprout, cabbage, cauliflower, cucumber, lettuce, squash

parsley, parsnip

onion

beet, carrot, cucumber, lettuce

runner beans, pea

pea

bean, carrot, cucumber

onion

potato

bean, Brussels sprout

celery, cucumber

radish

bean, cabbage, carrot, lettuce, squash

 

spinach

cabbage, celery, potato

 

squash/pumpkin

bean, nasturtium, pea, radish, sunflower

potato

sunflower

squash

 potato, runner bean

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EARTH DAY CELEBRATIONS – BEER TASTING & PIZZA MAKING

stanleyparkbrewing

To celebrate Earth Day Rocky Mountain Flatbread is hosting an Earth Day Pizza Making and Beer Tasting event on Monday evening, April 22 from 5 pm onwards, featuring both Stanley Park and R&B Brewing craft beer samples.

Sundried2

Learn to make an artisan pizza with five of your favourite ingredients, kicking things off by enjoying a salad and fresh bread.

FG Salad

Register by phoning 604.730.0321 (Kitsilano) or 604.566.9779 (Main Street). Tickets are $25 with 10% of all evening sales being donated to Earthbites, an local organization that teaches kids to grow their own food.

FREE EARTH DAY WORKSHOPS

Woutravioli4Ever the community-minded restaurant, Rocky Mountain Flatbread Pizza Company is holding a series of Earth Day workshops this month at both their Kitsilano and Main Street locations. Lighten your footprint on Mother Earth while learning about urban farming techniques, creating your own bubble bath and scrubs, and preparing organic ravioli and fettucini.

Pasta Making
April 15, 6 pm, 1876 West 1st Avenue, Kitsilano
Learn from Chef Wout Schipper how to make your very own organic ravioli and fettucini.

Spa Products
April 10, 6 pm, 1486 Main Street
Suz will demonstrate how to make your own bubble bath, scrubs, and creams using all-natural products.

Companion Plant Container Gardening
April 17, 6 pm, 1486 Main Street
Learn how to grow your own food by creating a companion plant container with Munisha, an urban farmer.

Kids Gardening

April 27, 10 am, 1486 Main Street
Join Sarah and Suz as they read the award-winning book Uno’s Garden and plant pea shoots.

Register for the above complimentary workshops by phoning 604.730.0321 (Kitsilano) or 604.566.9779 (Main Street).

Also on offer is an Earth Day Pizza Making and Beer Tasting event on Monday evening, April 22 from 5 pm onwards, featuring both Stanley Park and R&B Brewing craft beer samples.

Learn to make an artisan pizza with five of your favourite ingredients, kicking things off by enjoying a salad and fresh bread.

Register by phoning 604.730.0321 (Kitsilano) or 604.566.9779 (Main Street). Tickets are $25 with 10% of all evening sales being donated to Earthbites, an local organization that teaches kids to grow their own food.

Spa Product Recipes

ImageWe are holding the first of our Earth Day workshops today.  If you are not too busy pop in and join us tonight at 6 pm at our Main Street location.

We will be making home made bubble bath, sugar scrub, body lotion & nail strengthener.

HOMEMADE COCONUT BUBBLE BATH RECIPE

For a super moisturizing delicious bubble bath mix together:

1 cup of castile soap

1 oz almond oil

1 oz coconut oil

10 drops of your favorite oil.

Pour 1/4 of your delicious home made mix in your bath for lots of bubbles!

SUGAR SCRUB

For a non stinging super moisterizing exfoliation mix together:

10 tsp grapeseed oil

4 TBS sugar

6 drops of your favorite oil

HOME MADE BODY LOTION

Mix together:

2 TBS shea butter

2 TBS virgin coconut oil

4 TBS sweet almond oil

1/2 tsp vanilla

Store in your fridge for up to one year (it will never last that long it’s too lush!)

 

Hemant Rao Playing Live at Rocky Mountain Flatbread, Main Street, Saturday, April 6th

ImageWe are very proud to host Hemant Rao, talented singer and songwriter this Saturday evening 7.45pm onwards at our Main Street location.

  • Originally from Montreal Hemant Rao now calls Vancouver home. His music will set the tone for a fun and friendly Saturday evening at Rocky Mountain Flatbread.
  • RMF, Main Street, will be featuring our 8 After 8 special. Available from 8-10pm 8 after 8 includes a glass of local beer and a personal-sized artisan pizza with one topping of your choice for only $8.00.
  • To check out Hemant’s music visit his website at http://www.hemantrao.com.

Roasted Halibut With Tarragon and Hazelnut Brown Butter

I know it is so exciting to be picking my own parsley, mint, tarragon & more.

Putney Farm

tarra14As we noted a week or so ago, herbs are the first plants in our garden that really “pop” with the coming of spring. And while we get plenty of fresh goodies from the farmers market, there is nothing quite like getting the first taste of produce from our own garden. It sort of “hardens” the idea that spring is really here (for us, at least). Right now we have plenty of mint (cocktails on the way), marjoram and oregano, but this spring our tarragon (finally) took off. We couldn’t wait to use it.

tarratarra1And we knew exactly how we wanted to use the tarragon, as a flavoring for roasted fish. Here in Norcal, that usually means local halibut, rock cod/rockfish or salmon. In this case we use halibut, but any firm white fish will do. As for the cooking method, you can go sous-vide (and it would be great)…

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