Page 22 - July/August Kwasind

CHEF'S GARDEN
Karen Farrand
On the southwest corner of the main Island is the RCYC Chef's Garden located between the Rose Garden and the Launch Rain Dock.
The 1600 square foot garden was rejuvenated about ten years ago. This area had once been a beautiful flower garden that provided bouquets for our Club building but had become overrun with grass and weeds. After one wonderful wine dinner, a group determined this garden area could be revived and once again provide for RCYC Members. With encouragement from the Club Board and the Chef, herbs such as parsley, sage, rosemary and thyme were planted. Over the years, many other items such as radishes, garlic, rhubarb, lettuce, kale, arugula, peppers, and beans were added. All the produce and herbs go directly to the RCYC Island kitchen and are truly "fresh-picked" when they are served. Hundreds of cherry-size tomatoes are sent to the kitchen every year. There's a good chance you've eaten something from this garden!
The garden is currently maintained by fifteen to 20 volunteers led by Margaret Whitfield, Libby Bullock and Susan Howson. Before the season begins, the team meets with Chef Michael to discuss what to grow. Preparing and planting the beds starts the first Saturday in May. Harvesting and weeding are done regularly on Tuesday evenings from June to late September, as well as other ad-hoc times during the week. The Chef and sous chefs can often be found out in the garden picking what they need. As a reward for the hard work done by the volunteers, a special dinner is held in September, where the chefs create wonderful unique dishes using a wide range of items from the garden.
It's very satisfying to be "messing around in dirt" with such great results each week, and we're not dependent on the Tuesday wind :)
We’re always looking for more people to assist - it's a great social group and a wonderful way to spend more time on our beautiful summer home. Stop by and say hello or join us and get dirty!
Left: Margaret Whitfiled with the garlic crop. Above: Delicious goodies from the garden on their way to the kitchen. Photos: Courtesy of Karen Farrand
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JULY/AUGUST 2018 • KWASIND
SOCIAL & FAMILIES