
Be inspired – and Eat Local – and ENJOY!
All salads are vegetarian and contain at least 75% local (BC grown) ingredients.
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Beet, Carrot & Apple Salad
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Za’atar Salad
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Tomato & Winter Greens Salad
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Celeriac Salad
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Simple Seedy Slaw
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Mediterranean Beet Salad
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Arugula & Beans Salad
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January Salad
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Celeriac & Apple Salad
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Simple Salad for Singles
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Hearty Lentil Salad
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Brussels Sprouts Caesar Salad
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Beetroot & Goat Cheese Salad
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Winter Garden Slaw
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Winter Greens & Carrot Salad
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Kale & Broccoli Salad
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Ohitashi Chard Salad
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Spicy Herby Wheat Berry Salad
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Hasselback Beet Salad
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Imbolc Potato Salad
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Roasty Veggie Salad
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Quick ‘n’ Easy Vinaigrette Coleslaw
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Kale Caesar with Pepita Pesto
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Kale with Peanut Chili Vinaigrette
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Mustard Greens, Roasted Squash & Smoky Chickpea Salad

CHUFF is a volunteer initiative of Quadra Cedar Hill Community Association’s Climate Action Group. For more info on the wonderful work that CHUFF does and how you can get involved see: Cedar Hill Urban Food Farmers


Garry Oak are the most biodiverse native ecosystem in Canada with many species occurring nowhere else in the country. Eight hundred insect and mite species are directly associated with Garry oak trees, 104 species of birds, 7 amphibians, 7 reptiles and 33 mammal species. But because so much habitat has been lost or degraded, approximately 100 species of plants, mammals, reptiles, birds, butterflies and other insects are officially listed as “at risk”. Several species have already been eliminated in B. C. including the island large marble butterfly (Euchloe ausonides insulanus), and the Georgia Depression population of the western bluebird (Sialia mexicana).



richer as more people participate. Matt Evans says Quadra Cedar Hil Community Association is following in the footsteps (or, flight path?) of a model that any community group would do well to emulate. Gorge Tillicum Community Assoc’s Natural Areas Working Group is one year in on creating its own pollinator corridor in partnership with UVic’s Maleea Acker, Ken Josephson and their Geo 380 students. One of the leads on the GTCA pollinator group Laurie Jones attended QCHCA’s workshop bringing photos of her group’s recent native pollinator planting at Wascana Street and Burnside Road.


Food gardens are changing the landscape of modern cities. Urban gardeners are reinventing balconies, rooftops, and community spaces as places to grow fresh food.
This vegetable garden was planted on an open city median between two sidewalks.
The new edible gardening movement not only empowers people to grow their own food, but creates unique growing areas to meet specific space needs: vegetable and herb container gardens for patios and balconies; rooftop gardens over restaurants to supply chefs; espaliered fruit trees and trellised vertical vegetable gardens along narrow walkways; or raised beds and greenhouses replacing lawns in urban yards.
I grew up eating from a home garden leaving me with fond memories of standing beside the pea vines savouring their sweet taste. Tomatoes were never refrigerated and always juicy. Carrots grew beneath frilly leaves and corn grew on majestic, tree-frog infested, eight-foot-high stalks. In time, my parents assigned me my own garden plot where I planted beans and zinnias. Since then I’ve always wanted to grow my own food. A few years ago we bought our first house, and in the backyard of our urban lot, I have six large raised beds and a small coop for five hens.
“Mooooore,” my toddler demanded, pointing at the bed of strawberries one summer day. She had already shoved three whole berries into her mouth resulting in a red dribble down her chin. I caution her to take her time, but moments after she puts one into her mouth, she asks for another. After searching through the strawberry leaves, I couldn’t find any more ripe ones. I try to explain that more will be ripe in a few days – a concept she can’t yet comprehend. Spying a white berry with a blush of red, she tries to crawl into the bed, until I distract her with a pea pod.
While picking raspberries on the peninsula last week for jam, we learned the Heat Wave was accelerating harvest at local farms at a rate faster than consumers were buying, leaving good food wasted in the fields. We saw cauliflower the size of your head, beautiful nutrient-rich broccoli, salad greens browning in their beds – all needing to be picked now.

