A sweet day in the Gallery last Saturday. Many happy customers hoping for more delicious treats soon.
The Sweet Stand II
Author Archives: admin
The Sweet Stand
pretty little birds
Pretty Little Birds is visiting from Salmon Arm soon.
For more information visit: http://prettylittlebirds.ca/pages/about-us
Pebble Tide
Every deck, like every shoreline, has a tide that’s constantly returning, sometimes carefully crafted – thanks Jesse.
Book Launch
The book launch for:
The Urban Homesteading Cookbook: Forage, Ferment, Farm and Feast for a Better World
was held at the Sugar Cube Space last night. The evening marked a fine accomplishment for the author, Michelle Nelson, and a happy evening of feasting for friends, family and fans.
Here be Dragons
A dragon took up residence in the space between the Cabin and the Gallery.
It is not warning against the unexplored territories of the Sugar Cube Space, more likely protecting the Green Man of Bowen Island.
Urban Homesteading
We are delighted to announce the book launch for:
The Urban Homesteading Cookbook: Forage, Ferment, Farm and Feast for a Better World at the Sugar Cube Gallery on May 23rd.
This sumptuous book was written by Bowen resident Michelle Nelson and marks the culinary zeitgeist while firmly connecting with our past. Michelle has a PhD in conservation biology and sustainable agriculture and her beautiful book is complimented with delicious photographs by Alison Page.
Bullfrog catchingby Alison Page
As well as how-to chapters the book is a compendium of recipes such as:
Tree Tip Syrup
Use the soft, bright green tips bursting from the ends of spruce, pine and fir branches. Makes 1 litre.
Ingredients
- 4 cups (1 L) fresh evergreen tree tips
- 3 cups (710 ml) brown sugar
Method
- Remove the papery coating from the tree tips.
- Layer about 1/2 cup (120 ml) of sugar ont he bottom of a clean 4-cup (1 L) glass mason jar, then add one layer of tree tips, then cover in sugar, then another layer of tree tips and so on.
- Put a lid on the jar and place on a shelf until the sugar dissolves, about a week in total. after the sugar has started to turn to liquid (about 1 or 2 days) shake the jar once a day or so to mix.
- Once all the sugar has dissolved, strain syrup to remove the tree tips.
- Store the syrup in the fridge for 4 weeks or more.
Following the book launch there will be a series of workshops where Michelle will act as a guide to foraging, fermenting, farming and feasting. Dates to be announced.
Work in progress
Jesse Tøso of Tøso Woodworks is working at the Sugar Cube Space turning this:
into this:
The beautiful planting is from Nicole, our favourite Girl in the Garden. The tree is a snake skin maple and we look forward to watching it grow.
We await the finished deck / sundial and look forward to Phase II – the viewing platform, suspended high in the mighty cedar. The cedar now houses a visiting owl and is a fixed point in measuring our position in the Earth’s rotational axis. The exact timing may be slightly awry but we are confident that proportionally it is entirely correct.
2015
New display for the gallery, terrariums with new life for the new year.
2014
Thank you to everyone who made 2014 a good year at the Sugar Cube Cabin and Gallery. In no particular order, thanks to: Jon, Big Dave, Freia, Jim, Anni, Tom, Colin, Stephanie, Andrea, Laurie, Jesse, Kelly, Theresa, Nolan, Shane, Debbie & Beau, Dave S, Alano, Nevena, Solanna, Milo, Berni and Niamh who ran the best lemonade stand of the year.
