SWEET ZUCCHINI RELISH IS YOUR NEW SUMMER ESSENTIAL



Zucchini season is coming up, and one can only make so much zucchini bread. This new take on a summer classic from Vancouver-based nonprofit Fresh Roots Urban Farm Society pickles zucchinis—along with red peppers and onions—for a sweet and tangy relish. Heads up that you’ll need canning jars for this recipe (another plus: this condiment will last a long time).

Fresh Roots provides cooking and farming programs for youth in B.C.’s lower mainland, encouraging them to get their hands dirty and build their knowledge of food systems (and some pretty invaluable self-confidence). They’re hosting a Schoolyard Farm Dinner fundraiser on Thursday, July 7 at David Thompson Secondary School with top chefs serving up some excellent eats—think Hokkaido scallop ceviche from Organic Ocean, veggie burgers from Sirius Eats and rainbow trout roulade from Ono Vancouver, plus Ernest’s ice cream and 33 Acres beer. Proceeds from this event go straight back to the youth programs—get your tickets here. Now, on to the recipe.

FULL RECIPE ON THE NEXT PAGE >>