Zucchinis and cucumbers grown organically in our own garden
In 2014 we organically grew our own mint, dill, zucchini, and cucumbers. Vermi-compost, much of it produced from our base camp food waste, was used to fertilize our crops. From time to time during the season we also served Comox Valley-grown raspberries, plums, and apples picked by Kingfisher staff. Our goals for 2015 include growing more vegetables ourselves as well as purchasing more local produce. We aim to rely on produce in a more seasonal manner, for example, using local rhubarb, plums, and apples as each comes into season for our fruit crumble dessert.
Our current garden space is limited but we seek to expand it within the next year or two, which will enable us to offer a much larger amount of homegrown produce.
We serve Level Ground Trading fair trade, organic coffee that is roasted here on Vancouver Island. We serve Tetley Orange Pekoe tea, which is Rainforest Alliance certified. This season we are moving to Four O’Clock specialty and herbal teas, which are certified Fairtrade and organic teas from a Canadian company. New this year we will also be serving Camino fair trade organic hot chocolate (another Canadian company), and we are committed to increasing our purchase of fair trade chocolate bars to 100%.
We are increasing our in-house production of baked goods, such as cookies and bars, and reducing the purchase of prepackaged cookies which will reduce packaging waste.