Edible Vancouver Island Holiday 2022

C E L E B R A T I O N S

A Circle of Holiday Cheer CREAT I NG A HOL I DAY WREATH WI TH ED I BLE DECORAT I ONS WORDS + PHOTO SABRINA CURRIE

R emember all those Christmas parties we used to host and attend? It’s time to do it again! As a food lover at heart, I propose you kick off the holiday season by holding an edible wreath-making party. This is the perfect excuse to gather friends and family to make memories and share some holiday cheer. Wreaths are an acces sible craft for all ages. Make it a parent and child evening with cocoa and marshmallows, a girls night in with sparkling wine or host a simple brunch for extended family. Unique and a little out of the ordinary, edible wreaths are great for homes with pets (non-toxic), and the birds love a winter treat when you are done displaying your wreath. Decorating with citrus, rosemary, eucalyptus and cinnamon make these round garlands smell amazing. GATHER YOUR SUPPL I ES Here’s what you’ll need to make your edible wreaths: 1. Wreath forms to build from—grapevine, wire or metal hoops or any other round base. 2. Florists or paddle wire to secure greens and decorations to the wreath. 3. Clippers or bypass pruners for trimming greenery and wire. 4. Greenery as the main filler. 5. Edible decorations—fresh, dried or wrapped. Include differ ent shapes, sizes and colours for personalization and interest. I NGRED I ENTS FOR AN ED I BLE WREATH Forage (or purchase) the fillers. Big greenery boughs of rosemary, eucalyptus, cedar, pine, fir, bay, lavender and sage are wonderful and fragrant. Some can be used fresh, while more delicate herbs like sage work better dried ahead of time. Edible accents are plentiful and fun—and where real personaliza tion comes in. You can string together popcorn and cranberries for bright pops of classic red and white. For more red, use dried chili peppers, whole crab apples or red apples sliced and dehy drated, pomegranates and red spray roses. Rich colours abound in adorable little kumquats, cinnamon sticks, persimmons and Japanese oranges. Wheels of citrus in pink, orange, yellow and green are easy to dehydrate in a microwave or oven set on low.

These are colourful, light and easy to attach. More ideas include foil-wrapped chocolates, mini gingerbread men, nuts in shell, dried sunflowers with their seeds and even papery white and purple bulbs of garlic. The options are endless! WREATH MAK I NG 101 Start with your wire and wrap it around your wreath base a few times so it is securely attached. Create mini bouquets of greenery pieces and some accents. (Greenery stems should be 4–6 inches long for a balanced-look ing wreath. For a more natural and shaggy wreath, cut varying lengths of greenery from 4–8 inches long. Secure the first mini bouquet by wrapping the wire around snugly about three times. Add the next mini bouquet, overlapping enough to hide the wir ing of the first piece. Continue around the circle until you reach the beginning. Tuck and wire your last greens under the first bit you secured. If you want to add more adornment, you can attach wire to other tasty decorations and tuck them in, securing the wire to the form at the back. Add a ribbon or jute bow or hanging loop if you like. Finally, turn your wreath over and wrap any remaining bits of wire around the back of the wreath form, making sure they are facing forward to prevent scratching your door or walls. WHAT TO SERVE This is a crafting party and a time to celebrate with friends, so focus on them and keep the food easy. Make food ahead of time or better yet, order up a festive plat ter or box. If you make your own, shape your ingredients into a wreath and use leftover sprigs of rosemary and dehydrated citrus wheels to decorate it. Serve up delicious Vancouver Island drinks. Empress gin cock tails, Tofino kombucha, locally roasted coffee or Westholme tea. Bubbly always feels festive (both alcoholic and non-alcoholic). I love Zanatta and Blue Grouse versions served with peach and cranberry juice to mix. Wine, eggnog (with a side of Wayward Distillery Drunken Hive Rum or Protection Island Rum for the adults) and punch for kids will keep everyone happy.

There are many options on the Island specializing in custom charcuterie, snack and dessert boards. Some of my favourites include:

CAMPBELL RIVER More Eatery, Crabby Bob’s Seafood, Freyja Croissants COMOX VALLEY Jam + Co, Runge’s European Deli NANAIMO The Noble Grazer,

VICTORIA Spoon and Spade, The Hungry Hummingbird, Ottavio Italian Bakery &

McLean’s Specialty Foods PORT ALBERNI Brie & Barrel TOFINO Picnic Charcuterie COBBLE HILL Cure Artisan Meat and Cheese

Delicatessen, The Whole Beast SIDNEY The Farmer’s Daughter

18 HOLIDAY 2022 EDIBLE VANCOUVER ISLAND