Contact - BC Greenhouse Grown

Growers
Greenhouses
News & Resources
- Industry Reports
Recipes
- > Recipes by Chef Randle
- > Recipes by our Brand Ambassadors
Events
- > BC Greenhouse Veggie Days
- > Cooking Classes
Contact

COVID-19 Risk Assessment & Policy
Events
Greenhouse Reports
Home
Industry Reports
Member Login
Resources
Growers
- Growers Profiles
- Partnerships
Greenhouses
Recipes
- Recipes by Chef Randle
- Recipes by our Brand Ambassadors
News
BC Greenhouse Tours
BC Greenhouse Veggie Days Returns in 2023
- Sponsors
Contact
Members Login
Privacy Policy
Terms of Use
Association
Members Home
Programs
- Human Resources
Links
Classified
Photo Gallery

CONTACT US

BC Greenhouse Growers’ Association
#1-2650 Progressive Way
Abbotsford, BC V2T 6H9

Krista Bryanton
E: krista@bcgreenhouse.ca
T: 604 531 5262

Follow us on social!

Harvest to holiday season brings a special kind of

Harvest to holiday season brings a special kind of excitement.

It’s a time when the fruits (and veggies 😆) of our labour are shared and enjoyed by families gathering around their tables.

First up…Thanksgiving! 🦃
.
.
.
#bcgreenhouse #bcgreenhouseassociation #bcgreenhouses #bcveggies #thanksgiving2024

Growing vegetables is our commitment to nurturing

Growing vegetables is our commitment to nurturing the soil and ensuring healthy, sustainable food for future generations.

Happy World Vegetarian Day!
.
.
.
#bcgreenhouseassociation #bcgreenhouse #worldvegetarianday #vegetariandday

This easy fall appetizer is a crowd pleaser! Hit ‘save’ so you have it for your next dinner party!🌶️

Roasted Red Pepper Hummus
Ingredients:
* 2 whole red bell peppers, cut into chunks
* 1 can of chickpeas
* 1 large lemon
* 1 small garlic clove, minced
* 1/4 cup fresh lemon juice
* 1/4 cup tahini
* 2 tbsp. extra virgin olive oil
* 3 tbsp. water
* 1/2 tsp. ground cumin
* pinch of cayenne pepper (optional)

Instructions:
For the peppers:
Remove the pepper cores and cut them into large flat pieces. Arrange pepper pieces, skin-side up on a baking sheet. Broil 5 to 10 minutes until the peppers skins are charred. Add peppers to a resealable plastic bag, seal, then wait 10 to 15 minutes until cool enough to handle.

Gently peel away the charred pepper skin and discard. Reserve 1 to 2 pieces of the peeled roasted pepper pieces to use as a garnish when serving, then roughly chop the rest.

For the hummus:
In a food processor, combine the tahini and lemon juice, then process for one minute, scraping the sides and bottom of the bowl. Add the olive oil, minced garlic, cumin, and salt to the whipped tahini.

Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for one minute. Scrape the sides and the bottom of the bowl, then add the remaining chickpeas and process until it’s thick and smooth. Add the roasted peppers and continue to process.

Finely chop the reserved peppers. Spoon the hummus into a bowl, make a small well in the middle and add the chopped peppers. Store in an airtight container and refrigerate for up to one week. Voila!

@inspiredtaste

#bcgreenhouseassociation #bcgreenhouse #fallcooking #healthyeats #cleaneats #feelgoodfood #healthyhummus #peppersofbc #fallrecipes

Transitioning from summer to fall requires precise

Transitioning from summer to fall requires precise management of light and heat. Our farmers utilize energy-efficient heating systems to ensure plants receive the warmth they need without wasting resources.

This is achieved by using heat produced during carbon dioxide generation. Our high efficiency boilers do this on hot days and store it for use during cooler ones. ☺️
.
.
.
#bcgreenhouse #bcgreenhouseassociation #bcgreenhouses #bcveggies #bcfarmers #bcfarms #fall2024 #falltime

© 2024 BC Greenhouse Growers’ Association.

Privacy Policy
Terms of Use

BC Greenhouse Growers' Association

#1-2650 Progressive Way
Abbotsford
BC V2T 6H9

Krista Bryanton

krista@bcgreenhouse.ca

T: 604 531 5262