From Our Garden to Your Heart

A Spring Gathering with our Vancouver Cookbook Club

One rainy afternoon, Cynthia and I found ourselves wandering through the aisles of Indigo, on a mission to discover the perfect cookbook for our April gathering. We were looking for something fresh, something that would let us celebrate the abundance of spring produce here in the Pacific Northwest. It also felt fitting to spotlight Canadian culinary talent for our next Vancouver Cookbook Club event.

As we flipped through countless pages, one title practically bloomed off the shelf: Two Chefs in the Garden by the celebrated chefs Lynn Crawford and Lora Kirk. With its vibrant, vegetable-forward recipes and a bounty of dishes spanning starters, mains, and desserts, it was love at first sight. It was the perfect pick for our Farm-to-Table–themed event.

A Feast for the Eyes - and the Soul

Spring is truly a vibrant season for fresh produce, and our members embraced the moment with open arms. This was our biggest gathering to date, over 45 guests, each bringing a homemade dish, either sweet or savoury, from Two Chefs in the Garden.

The table looked like a page from a lifestyle magazine; dishes were presented not just with care, but with personality and artistry. Amanda’s stunning Sesame Cucumber Salad was a standout—not only delicious but served in a handmade ceramic platter she crafted herself. Shelley’s Green Garden Hummus with Herb Lavosh was another crowd favourite. The crisp Lavosh paired perfectly with the herby hummus, and the snap peas, cut open to reveal each pod’s pattern, added a charming, thoughtful touch.

Every plate was more than a dish—it was an expression. You could taste the joy, care, and creativity in every bite.

Cynthia's Paper Garden

To bring our garden theme to life, Cynthia dove deep into the whimsical world of Pinterest and emerged with a plan: oversized crepe paper flowers!

She experimented with various techniques—starting each bloom with a foam or cardboard base, layering 20–30 hand-cut petals from smallest to largest, and finishing with a green paper-wrapped stem made from upcycled PVC pipes (thanks, Dad!). A pot of boiling water helped her bend the pipes into natural shapes, mimicking the curve of real flower stems.

Though she had planned to anchor them in concrete bases, she got creative with plastic tubs as makeshift flower pots. Next time, we’ll definitely opt for something sturdier, but for now, they stood tall and dreamy—like something out of a storybook garden.

Blooming Favours

No Vancouver Cookbook Club gathering is complete without a little parting gift. For this one, we wanted something that would continue to grow long after the last bite was eaten. We filled colourful mini envelopes with wildflower seeds, tucked in name cards and fun icebreaker questions, and encouraged guests to trade seeds like a floral cookie exchange.

The idea? That each plant, once blooming, would remind our guests of this special day—of the food we shared, the friends we made, and the joy that springs from something homemade.

From seed to plate, paper flower to cucumber salad, this month’s event reminded us why we started the Vancouver Cookbook Club in the first place: to cook, to connect, and to celebrate the seasons—together.

Interested in joining our Vancouver Cookbook Club? Make sure to sign up for our Interest Form!