Written By Anya Levykh Edibles / Vancouver Sep 10, 2013 Forage with Chef Chris Whittaker at Fraser Common Farm SHARE VIA: Facebook Twitter PinterestIf you’ve ever dined at a Vancouver restaurant touting the local, seasonal, sustainable mantra, then chances are you have heard of —and tasted—the amazing herbs, salad greens and vegetables from Glorious Organics. This Fraser Valley farm is located less than an hour from the city, and has become famous for their truly glorious greens. But did you know that it isn’t just one farmer behind all the growing goodness? Glorious Organics is, in fact, the work of a dedicated group of people who work—and live—at Fraser Common Farm, an intentional community of about a dozen people who all “live lightly” on the land (composting toilets, anyone?), and work together. More co-operative than commune, the farm also has a blacksmith, among other artisan crafters, and works with The Land Conservancy on habitat preservation. The farm also provides social and education experiences for both adults and children, including a popular kids’ farming day camp every summer. On Saturday, September 14, Chef Chris Whittaker of Forage Restaurant will be hosting a dinner at Fraser Common Farm as a fundraiser for the farm’s new education centre. I attended a preview of the dinner a few days ago, and it promises to be a fantastic experience. Not only will you be enjoying a fantastic dinner en plein air, you will help Chef Whittaker forage for some of it as well (don’t worry, the dinner isn’t solely dependent on your hunting/gathering abilities). Throw in a reception, live music and tasty beverages, and the night is complete. This is the first farm dinner to ever be held at Fraser Common Farm since its inception more than 30 years ago, so mark your calendars and get ready to feast in this “glorious” field. Details:Saturday, September 14, 3pm-7pmFraser Common Farm1322 – 256 St, Langley, BCTickets: $70 Tickets available at Eventbrite.foragingSustainabilityVancouver SHARE VIA: Facebook Twitter Pinterest Written By: Anya Levykh Anya Levykh was born on the shores of the Black Sea, in what was formerly the USSR. The cold, Communist winters were too much for her family, and, before she was four feet tall, they had left for warmer climes in the south of ... Read More You may also like Recipes July 3, 2023 May|June Cover Recipe : Polenta Cake with Strawberry-Rhubarb Compote and Lemon Mascarpone Cream A creative take on traditional strawberry ... Read More Recipes March 6, 2023 March April Cover Recipe : Lemony Leek Cod Cakes The unpretentious and delicious fish cake gets an upgrade with chunks of fresh cod, tangy lemon zest, and creamy, sautéed ... Read More Main course / Recipes / Salad November 1, 2022 Vietnamese Lemongrass Grilled Steak Salad All the flavours of southeast Asia are contained in this colourful, crunchy, and protein-rich ... Read More Breads/Pastries / Dessert / Recipes November 1, 2022 Sweet Endings — A Memory of Lemon Pudding Sweet Endings September ... Read More Breads/Pastries / Dessert / Recipes November 1, 2022 Sweet Endings — Chocolate Custard Cake Sweet Endings September ... Read More Dessert / Recipes November 1, 2022 Masterclass — Candied Citrus Masterclass Candied Citrus Holiday ... Read More Comments are closed.