Help Our Community by Helping Sole Food Grow

If you, too, have wished Vancouver’s vacant urban land could be transformed into something positive and nurturing for our community, you’ll be happy to learn about Sole Food. They’re a 5-year-old not-for-profit social enterprise building a realistic model for urban farming in Vancouver’s Downtown Eastside and they have a goal to raise $100K.

Their mission?

“We want to cultivate a network of supporters for the local food economy and build our capacity to grow more food for our community.” 

If there was ever a cause to support, this just might be it. Read more about their social goals here and watch this video.

As for Sole Food’s artisan quality fruits and vegetables? They have klout. Top chefs in the city, like Burdock and Co’s Andrea Carlson, use many of their beautiful ingredients in their dishes. It’s no wonder this young company won “supplier of the year” at this year’s Vancouver Magazine Restaurant Awards.

In support of Sole Food’s crowd-funding campaign, Chef Andrea has created a special recipe using their newly in-season ingredients.

 

French Breakfast Radish Salad with Lovage ice and Garlic Chive Cream

Serves: 2 

PART 1: LOVAGE ICE
Ingredients

2 tbsp Sole Food Lovage
Pinch salt
2 tsp sugar or honey
1/4 c. water

Directions
1. Blend all ingredients in a Vitamix
2. Strain and freeze

 

PART 2: GARLIC CHIVE YOGURT
Ingredients
1/3 c. 10% goat yogurt
2 stalks Sole Food garlic chive
Salt

Directions

1. Gently blend all ingredients and steep for 10 minutes
2. Pass mixture through strainer to remove fibres and leave garlic chive flavour infused in yogurt

 

PART 3: RYE CRISPS
Ingredients
6 extremely thin pieces of dense rye bread
Olive oil
Salt

Directions

1. Brush bread with olive oil and sprinkle with salt
2. Bake at 300F until dry

 

PART 3: SALAD
Ingredients
10 Sole Food french breakfast radishes
6 small heads Sole Food mache

Directions
1. Wash and trim the large outer greens of breakfast radishes — keep the small centre greens for garnish
2. Wash and trim the outer leaves of mache

 

To Assemble
1. Cut radishes into playful shapes, some with green tops standing upright, others with root ends pouted upright, some into thin slices lengthwise.
2. Assemble these on round plate. Sprinkle lightly with maldon salt. Place dollops of chive cream of plate in varying sizes.
3. Set small mache clusters in amongst the radishes and place crisps in between as well.
4. Finish with a few mounds of lovage ice and drizzle all with light olive oil.

 

Donate to Sole Food Here

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