Farm-to-table Initiative

Right now, every seed planted at our three BCCG garden locations has a purpose…feeding those who need it most. Our 2024 Christmas Dinner Delight event was a pilot for what is possible for also sharing complimentary meals with families in Bells Corners. That seed idea has inspired our new BCCG Farm-to-table Initiative.

So this season, in addition to our regular donations to the food bank, we were excited to launch the BCCG Farm-to-table Initiative, in collaboration with the United Way East Ontario and the Western Ottawa Community Resource Centre and farmer Don Trott.

This program is designed specifically for women. A designated section of the BCCG Allotment Garden at the Maple Hill Urban Farm became a shared space where women and their families grew food, learned new skills, and built a strong network of mutual support. Once the harvest came in, the women transformed the vegetables into hot, nourishing meals. That way, fresh, healthy food was shared with families in the program.

 

Growing wellness

Gardening supports mental health and well-being by reducing stress, increasing mindfulness, and offering a calming space to reconnect with nature. For many of the women in the program, tending a garden bed became a quiet moment in a busy week, a chance unwind and focus on something nurturing.

Working side-by-side with other women also created a sense of belonging. As the women planted, watered, and harvested together, they formed supportive friendships, celebrated small victories, and shared the satisfaction of watching something grow. This simple act became a source of confidence, camaraderie and emotional resilience.

 

Plates full of freshness

Every vegetable picked from our gardens is packed with flavor and nutrients. From crisp greens and vibrant tomatoes to hearty root vegetables, our garden provide the foundation for meals that bring sustenance to those who need it most. So whether it’s a warming vegetable soup, a fresh stir-fry, or a hearty chicken stew, our BCCG Farm-to-table Initiative ensured that every bite was filled with delicious goodness.

Check out the list of the meals we prepared:

  1. Chicken stew with peppers and onions served with a vegetable medley of green beans, carrots and zucchini on a bed of rice.

  2. Curried chicken and potatoes with beef rice pilau and vegetable pakora made with cabbage, carrots, zucchini, onions and peppers.

  3. Thanksgiving turkey, mashed potatoes, gravy, cranberry sauce, salad, steamed vegetables and chicken and squash soup.

From farming to making good food

— Jenny K Uwase, Team lead, BCCG Farm-to-table Initiative

“We worked in the garden planting seedlings, picking produce, or watering the vegetables. When the harvest came in, we turned it into delicious meals that our families enjoyed. And the camaraderie was welcomed every single time we met up. This program showed what we can achieve when we work together, and serving as team lead was a nice learning experience for me!”