Episode 125″What kitchen equipment do I really need?

Listen Now@″What kitchen equipment do I really need?”


This time its all about kitchen equipment. Chef Jonathan and Darren take the time to talk about their favourite small-wares for your home. From knifes to frying pans this is all the things that can help you setup your kitchen and to help you make a great meal for friends and family.


From making a simple pasta and sauce to a full roast in the oven, you don’t need a commercial kitchen to make a great meal. With just some good equipment you can make life easier in the kitchen. Hopefully these items are the things that can help change meal time from a chore to a time of enjoyment.



Episode 124 “Why should we allow urban agriculture?”

March 20, 2017

Listen Now@“Why should we allow urban agriculture?”


Well the survey may be over now, but if you’re interested in urban agriculture listen to us catch up with Andrea Cupelli (LUSH Valley Program Coordinator) and James McKerricher (Urban Agriculture enthusiast and LUSH Valley Board Member) to discuss some of the rewards of growing food in the city, and why they want to increase it here in our community.


To Contact

Phone: 250-331-0152

Email: admin@lushvalley.org

On Facebook: @lushvalleyfood

On Twitter: @lushvalleyfood

On Instagram: @lushvalley



Episode 123 “What is a CSA?”

March 13, 2017

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Chef Jonathan Frazier and Darren Howlett  are joined again by Kira Kotilla and Mariette Sluyter of Merville Organics, to discuss CSAs, or Community Supported Agriculture. You may have heard of these programs, where fresh produce shows up at your house weekly through the growing season. What you may not know is how beneficial these programs are to local farms – new or established, small or large, nearly every farm benefits from such programs. You can see it as pre-paying for the best quality locally grown food at it’s peak, and the farm your supporting sees it as micro-financing and sustainable crop management. Listen in to hear more about this engaging topic…




Episode 122 ” What is a Growers Cooperative?”

March 9, 2017

Listen Now@What is a Growers Cooperative?


Tonight’s episode of Edible Valley welcomes a few more members of The Merville Organics Growing Cooperative to the show, Kira Kotilla and Mariette Sluyter! We delve into the challenges of Organic certification, and the logistics of coordinating 5 farms to compliment one another towards a common goal. With both a new take (Mariette) and a veterans eyes (Kira), a bigger picture unfolds of what todays modern farmer day (and growing season) entails!


Episode 121 “What is Dine Around Comox Valley?”

February 22, 2017

Listen Now @“What is Dine Around Comox Valley?”

Did you get your passport?

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Dine Around began an event for local restaurants to showcase some great local products with value conscious pricing during a traditionally slower time of year for the hospitality industry. It has now grown to encompass pubs, bistros, hotels, vineyards, distillers, resorts and more. It’s bordering a sort of ‘diners festival’. There’s seminars and classes, pub tours, wine tours, special accommodation packages and of course, dining! Tonight we have 3 members that sit on the Dine Around Comox Valley board, to tell all of you about the great food and amazing experiences that await you for Dine Around 2017. Chef Ronald St. Pierre, Trish St. Pierre, and Sandra Viney (who happen to be the owners of Locals Restaurant and Atlas Cafe, respectively), are a wealth of information for this, the 8th annual Dine Around Comox Valley!


For more info on the event Check out Comox Valley Dine Around

Episode 119 ” What to eat with the Family?”

February 9, 2017

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With Family Day appoaching, Jonathan and Darren discuss some dinner ideas to have with the family.

Quinoa and corn salad with toasted pumpkin seeds (for 4)
1/4 cup fresh lime juice (from 2 to 3 limes), plus 1 lime cut into wedges
1 tsp ground cumin
1 tsp chili powder
1 clove of garlic, minced or pressed
1/2 cup extra virgin olive oil
coarse salt
2 3/4 cup water
1 1/2 cups quinoa, rinsed and drained
2 ears corn, kernels cut from the cob
1  bell pepper, diced after ribs and seeds removed
3 green onions, trimmed and thinly sliced
1 large jalapeno, diced after ribs and seeds removed (or kept in if you prefer more heat)
1/4 cup coarsely chopped cilantro
1 ripe firm avocado
1 head red-leaf lettuce, leaves separated
1. Whisk together lime juice, cumin, chili powder, garlic, oil and 1/4 tsp salt.
2. Bring water to a boil in small saucepan. Add quinoa, return to a boil. Stir once, cover, and reduce heat to a simmer. Cook until quinoa is tender, but still chewy, and has absorbed all liquid – about 15 minutes. Turn off heat, fluff quinoa with a fork. Place raw corn kernels on top of quinoa, cover, and let stand for 5 minutes. Stir corn into quinoa and transfer to a large bowl to cool.
3. Add red pepper, green onion, jalapeno and cilantro to quinoa mixture, along with 1/2 cup dressing. Toss until combined. Season with salt.
4. Cut avocado in half lengthwise; remove pit. Peel and thinly slice.
5. Line a large serving platter with lettuce leaves. Mound quinoa salad in center. Arrange avocado and lime on the side. Serve immediately.
Edamame and butternut squash succotash (for 6)
1 small butternut squash (500g), peeled, halved lengthwise, seeded, and and cut into 1cm cubes. (roughly three cups)
2 ounces green beans, sliced on a bias roughly 2 -3 cm long
2 tsp extra virgin olive oil
1 small onion finely chopped
1 clove garlic, minced
1/2 cup chicken or vegetable broth
1 cup corn kernels (or 1 ear fresh corn, kernels removed)
1 cup shelled edamame beans
1 tsp coarsely chopped fresh thyme
Coarse salt
Fresh ground pepper
1 tbsp coarsely chopped fresh flat leaf parsley
1. Fill a pot with 5cm water. Set a steamer basket (or colander) in pot; bring to a boil. Place squash in basket and steam just until tender when pierced with the tip of a sharp knife – about 7 min. Transfer to a plate. Add green beans to basket; steam until crisp-tender – about 3 min. Transfer to plate.
2. In a large skillet, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until soft and lightly golden – about 3 min. Add broth and bring to a simmer. Add corn and edamame; cook, stirring occasionally, until brightly colored and crisp-tender – about 3 min.
3. Add thyme, along with steamed squash and green beans; cook until heated through – about 3 min., stirring to combine. Add 1 tsp salt (or to taste) and season with pepper; stir to combine. Sprinkle with parsley and serve.