Gardenside Chats – An Interactive Q. & A.

standing guard

Here’s a great place to exchange recipes and ideas, share seeds, post questions, and ask other gardeners about anything related to the garden.  You can post a question or comment, and have the website notify you when someone responds specifically to your post, or you can subscribe to all the postings here, and a notification will be directly sent to your email address with every new comment posted.  Please note:  your email address will NOT be published or given to anyone – it will only be used for responding to your posts, or informing you of new postings.


3 thoughts on “Gardenside Chats – An Interactive Q. & A.

  1. So looking for a way to continue to be inspired by our fantastic community garden. Using Instagram I am planning to post photos using #lvlcg and #nscgardens. Perhaps others may want to do the same.

    It looks like we are going to have yet another fantastic growing season.

    Lynn Valley Lions Community Garden (#lvlcg)
    North Shore Community Garden Society (#nscgardens)

  2. Corree, I think this is the recipe you meant. It is similar to Lesley Stowe’s crisps. Recipe found on

    Rosemary Raisin Pecan Crisps
    2 cups flour
    2 teaspoons baking soda
    1 teaspoon salt
    2 cups buttermilk
    1/4 cup brown sugar
    1/4 cup honey
    1 cup raisins
    1/2 cup chopped pecans
    1/2 cup roasted pumpkin seeds (optional)
    1/4 cup sesame seeds
    1/4 cup flax seed, ground
    1 tablespoon chopped fresh rosemary

    Preheat oven to 350°F.
    In a large bowl, stir together the flour, baking soda and salt. Add the buttermilk, brown sugar and honey and stir a few strokes. Add the raisins, pecans, pumpkin seeds, sesame seeds, flax seed and rosemary and stir just until blended.
    Pour the batter into two 4x 8-inch loaf pans that have been sprayed with non-stick spray. Bake for about 45 minute until golden and springy to the touch. Remove from the pans and cool on a wire rack.
    The cooler the bread, the easier it is to slice really thin. You can leave it until the next day or pop it in the freezer. Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet. Try slicing and baking one loaf and popping the other in the freezer for later. Reduce the oven heat to 300°F and bake them for about 15 minutes then flip them over and bake for another 10 minutes, until crisp and deep golden.

  3. Special thanks to Isabelle, one of the Lillooet garden coordinators. This recipe is for her fabulous Rhubarb Crumb Cake that she brought to last year’s seed swap. For those lucky enough try it, you’ll appreciate the recipe, and for those who didn’t, make friends with your garden neighbours who are growing rhubarb, because you’ll want some from them – this is fantastic!


    1/2 cup butter
    1 1/2 cup brown sugar
    2 eggs
    1 1/2 cup rhubarb cut in 1/2 in. pieces ( I used about 2 cups in that cake and added 5mins. baking time)
    1 tsp. soda
    1 cup buttermilk
    2 cups flour
    1 tsp. each vanilla and salt
    1/2 cup chopped nuts

    Cream butter and brown sugar, beat in eggs and rhubarb.
    Combine soda and buttermilk and add alternately with flour and salt.
    Stir in nuts and vanilla..
    Pour into a 9 x 13 in. greased and floured baking dish.
    Sprinkle with topping.

    Combine 3/4 cup brown sugar, 1/2 tsp. cinnamon, 1 Tbsp. butter, 2 Tbsp. flour and I/2 cup chopped nuts.

    Bake at 350 for 35 – 40 minutes

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