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Local Flavour: Bugs and grub
For many children, spring break is a chance to breathe in fresh air and enjoy a week of outdoor discovery and exploration.
Students ages five to 10 can do just that at Boundary Bay's Earthwise Farm and Garden. From May 21 to 25, Earthwise is offering a hands-on Spring Break Garden Buddies Camp.
Whether they drop in for a day ($30) or the week ($120), children learn more about their natural surroundings and where their food comes from.
Outreach coordinator Juliana Christiansen said she hopes the students will take away a greater respect for the environment and return later with their families.
Activities include a chance to meet Earthwise's "hard working red wrigglers," plant a salad, play games, and learn about the role of bees. On the final day, they will celebrate local eating with farm manager James Gates and a pizza party, with pizza baked in Earthwise's own outdoor cob oven (see recipe below).
The cob oven was completed last summer in the Tsawwassen Rotary Club's Kitchen Garden.
"It's an outdoor kitchen where you can grow the food, prepare it, and incorporate it into meals," says Christiansen. "It's field to fork, right in the same vicinity."
To register for the Earthwise spring break camp, call 778-689-6763 or email email@example.com. Schools can also call and sign kindergarten to Grade 7 classes up for ecotours in the garden or farm during the school year.
Earthwise Cob Oven Pizza
Your favorite pizza sauce
Garlic and seasonings
Cheese (try “Natural Pastures Cheese Company” mozzarella or “Salt Spring Island Cheese Company” goat or feta)
Seasonally fresh and local toppings (such as spinach and arugula from the Earthwise farm)
Ingredients: (Peg’s Pizza Dough)
Makes two medium size pizzas
4 cups organic all purpose flour
2 ½ tsp. yeast in 1 1/3 cups water at 85 degrees
1 tbsp. honey
2 tbsp. olive oil
1 tsp. sea salt
Using a stand mixer, attach dough hook. Put warm water in the bowl of the mixer with the honey. Sprinkle yeast over water and let dissolve and foam up for 10 minutes.
Set mixer on ‘stir’ and add olive oil and 1 cup of flour to bowl.
Add salt to the slurry, and then add the rest of the flour, 1/2 cup at a time.
When all flour is incorporated, turn the mixer to the "knead" position and knead for approximately four minutes or until the dough comes away from the sides of the bowl and is stretchy and glossy.
Oil a bowl with olive oil and let the dough rise, covered, for 1 hour in a warm, draft-free spot.
Roll out or shape using your hands.
Top with sauce and toppings of your choice.
Bake at 425 for 10 to 12 minutes. Use a pre-heated pizza stone if you have one, or a round baking pan lightly dusted with flour.