Saturday September 16, 2023 from 10:00AM-2:00PM
Celebrate the changing seasons and learn about sustainable food at our fifth annual Fall Fair! Get your fill of fall bounty fruits and vegetables alongside u-pick pumpkins, a pie contest and tasting, live music, kids’ activities, fun veggie activities, and more!
Just in time for the return of students to campus, the UBC Farm Fall Fair is your chance to learn more about your local teaching and research farm, get involved in our sustainable food systems programming and celebrate the fall harvest with fellow students, faculty, staff, alumni, neighbours and beyond!
Join us for a celebration of the harvest and enjoy a fun-filled day!
Throughout the market all day:
- Live music from our market musicians
- Farm photo booth
- Pie contest – details below
- Free farm tours explaining our active research and programs
- Self-serve pumpkin piles
- Food and coffee trucks
- Hands-on activities for kids
- Fun veggie activities
- More than 40 different local vendors selling produce, fruit, mushrooms, eggs, baked goods, beverages, sweet treats, alcohol, artisan goods, and more
- Information showcasing all the research, teaching and learning happening at the UBC Farm
- Information on how to get involved with food security initiatives on UBC campus
Timed Events:
- The Farm Friends will have a rabbit petting zoo from 10 a.m. – 11 a.m.
- Research tours of the Farm with Drs. Sandra Brown, Simone Castellarin, Risa Sargent, and Sean Smukler will take place at 11 a.m., 12 p.m., and 1 p.m.
- Walk of the Woods Costume Workshop from 10 a.m. – 12 p.m. & Tree Parade at 12p.m.
- Pie Contest Judging from 12 – 12:30 p.m.
- Pie Tasting at 12:15 p.m. until the pie runs out!
Date and Time
Saturday September 16, 2023 | 10:00AM – 2:00PM
Location
UBC Farm | 3461 Ross Drive
Cost
Free
Yasha’s recipe for “Pear with Hazelnut Frangipane and Cardamom”
2022 Fall Fair Pie Contest Winner
Pastry dough:
- 1 1/4 cups unbleached all-purpose flour
- 2 tablespoons organic sugar
- Pinch sea salt
- 8 tablespoons unsalted butter (115 g) – cold, cut in 1″ chunks
- 3 tablespoons cold water
For the frangipane:
- 3 oz (85 g) toasted hazelnuts (3/4 cup)
- 1/3 cup organic sugar
- 3 tablespoons unsalted butter – at room temperature
- 1 extra large egg – at room temperature
For the filling:
- 2 medium, ripe Bartlett pears
- 2 tablespoons unsalted butter (1 oz) (30 g) – cold
- 1 tablespoon lemon juice
- 2 tablespoons organic sugar
Step 1: Place the flour, sugar and salt in the bowl of a food processor and process at high speed for 15 seconds. Add the chunks of butter and pulse until the mixture looks crumbly. Add the water and pulse until the dough comes together in a ball. Place the dough on a work surface. Form a single ball and flatten with the palm of your hand to make a 1 1/2″ thick circle. Wrap the dough in plastic wrap and refrigerate for 20 to 30 minutes until cold, but still pliable.
Step 2: Preheat the oven to 350F. To make the frangipane – Place the hazelnuts and sugar in the bowl of a food processor and process until the hazelnuts are very finely ground. Transfer to the bowl of an electric mixer. Add the soft butter. Whip at medium speed until the mixture is creamy, about 1 minute. Add the egg and continue whipping at medium speed until thick and ribonny, about 2 more minutes. Spread the hazelnut frangipane in the prepared tart shell. Peel the pears, trim both ends, then cut each pear in half lengthwise and core them. Slice each half lengthwise into 1/4″ slices, holding the slices together as you slice them. Slightly spread the slices and arrange them on top of the frangipane.
Step 3: Place the cold butter, lemon juice and sugar in a small saucepan. Heat over medium heat until the sugar has dissolved and the mixture starts to foam, stirring continuously. Transfer to a small bowl and brush the pears with half the mixture. Bake the tart for 30 to 35 minutes at 350F until the frangipane is golden. Remove from oven, brush the pears with the balance of the butter-sugar mixture and let cool to room temperature.
