Edible Vancouver Island Mar/Apr 2023

Every morning, rain or shine, I take my dog Reggie to Horth Hill Regional Park in North Saanich for a hike. With panoramic views of the Saanich Peninsula and the Gulf Islands, this daily practice feeds my soul. My favourite time of year to hike is spring; as the forest wakes from its winter slumber, I nd myself indulging in a little forest bathing, drinking in the rich colours, listening to the birds singing and breathing in the sweet air. ere is one section of the hike where there are hundreds of white fawn lilies, and sometimes as I enter this magical part of the trail, I experience what C.S. Lewis calls a “surprised by joy” moment, and I am lled with a deep sense of hope.

PUBLISHER + EDITOR IN CHIEF Karen Elgersma

ART DIRECTOR Danika McDowell EDITOR

Danielle Steiner COPY EDITOR Trish Weatherall SOCIAL MEDIA MANAGER Jenny Leung PHOTOGRAPHERS Danika McDowell Heidi Richter Janis Jean

For gardeners, spring is a time when you can get a little dreamy and make a wish list of new plants you want to add to your garden and projects you want to take on. Discover the art of beekeeping in our article Beekeeping 101 by Rick Janzen, a hobby that will not only help your garden grow, but help our planet (page 28). And as no garden is complete without pollinators, Sabrina Currie tells us how to add a few things that will get your garden buzzing (page 34). If you are looking for a fun DIY project this spring, we also have the 411 from the owners of Island Reveries on how to make your own bee’s wax wraps (page 36). is spring has the whole team at Edible looking at fun ways to connect with our readers, and with that comes the launch of a new page we are calling “Reader Recipes.” We welcome your recipes and the story behind the dish! at’s the best part—that, and enjoying that dish with friends and family. (Submit recipes to editor@ediblevancouverisland.com.) Robin Williams once said, “Spring is nature’s way of saying, ‘let’s party!’” Whether you invite friends and family to picnic under a cherry blossom tree or have a spring brunch experience at one of our Island’s delectable restaurants, we hope you celebrate this season with people you love and food that feeds your body and soul.

Sabrina Currie AD DESIGN Leanne Von Hollen ADVERTISING Wendy Dagg Dawn Postniko Peggie Terry ediblevancouverisland.com/advertise CONTACT US 140-4392 West Saanich Road Victoria, BC, V8Z 3E9 editor@ediblevancouverisland.com TO SUBSCRIBE Visit us online at ediblevancouverisland.com Edible Vancouver Island is published six times a year. Subscription rate is $42 CAD annually. LETTERS We welcome your feedback. To write to the editor, use the address above or, for the quickest response, email: editor@ediblevancouverisland.com

Karen Elgersma

Edible Vancouver Island magazine is published six times per year by Karen Elgersma Media INC. 140-4392 West Saanich Road, Victoria, BC V8Z 3E9

I’m dedicating this issue to one of my best friends, Judy Schuring, who taught me how to make the best grilled cheese in the world and chill milk to perfection, and introduced me to the joys of farm life. Judy, I remember every crazy, silly, fun moment, and I promise I will share those stories with your kids and grandkids. You won’t be forgotten.

No part of these publications may be reproduced in any form without the written permission of the publisher. Every e ort is made to avoid errors and omissions. If you notice an error, please accept our sincere apologies and notify us. © 2023. All rights reserved.

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On the cover: Fizzy Busy Bee—recipe on page 48. Photo by Danika McDowell.