Your source for information about Grand Forks activities, events, shopping, dining, & accommodation.
Our “GF125- Geocoin Challenge” event is live! Please log your “will attend” if you’re planning on coming! (Saturday- MAY 28th).
Checkout geocache “GF125- Geocoin Challenge Kick Off!” (GC9RYZB) #geocachinghttps://coord.info/GC9RYZB
Photo of our NEW coins that we received for our upcoming “GF125 Geocoin Challenge” for Grand Forks’ 125th Anniversary!!! 
3D metal picture of City Hall, and the beautiful new Observation mountain logo for ‘Discover Grand Forks’.
Do you know how your food was made and where it was made? Most of the time we pick something up off the shelf at the grocery store and have no clue where it was made or grown. Here in Grand Forks we have so many opportunities to support local farmers and to know exactly where our food is coming from! Grand Forks has such a rich history of agriculture in our valley, especially with our Doukhobor heritage. There is also have a great climate for growing, with a long season since we are in Southern BC, and very nutrient rich soil!
So where can you buy locally grown produce, meats and so much more? There are many options!
Twice a week, May until October, locals and tourists can stop by and pick up vegetables, fruits, local honey (Kettle Kountry Farms), local meats and eggs and so much more every Tuesday and Friday! With vendors such as Mehmals Ranch for beef, North Fork Pork & Poultry for meats and eggs, produce from Deane Farms, GF Diggers, Grand Forks Farms Collective, and so many more, you can find everything you need for a healthy and local summer meal! The schedule for weekly vendors can be found on their Facebook page.
With an on-farm store, Jerseyland Organics is a great spot to support local, and organic! With a variety of cheeses, yogurts, and even a milk dispenser, they have a great selection of dairy products produced on site! Other products made in Grand Forks include; meats from PV Ranch, chocolate from Lucky Pheasant, coffee beans from Juggernaut Coffee Co. They also have a great selection of products local to BC including natural cleaners, detergents, soaps and lotions, organic baking essentials, pastas and so much more!
The KVFC is a consumer and producer co-operative which runs year round and gives local farmers a platform to sell to local members. With weekly orders and pick ups, and quarterly bulk food orders this is a great way to support local! Produce, meats, tofu, baked goods, teas, essentials such as oils, nuts, sweeteners, spices, condiments and so much more, why not become a member?
Click here to learn more!
So, what are you waiting for? Check out one of our many great options whether you are in town for the weekend, or if you call Grand Forks home.
“This is the borscht my Baba (grandma) made at the Old Yale Hotel in Grand Forks, British Columbia for many years. Although many have copied the recipe, none tastes quite the same. It is time consuming to make this soup, so large quantities were made to share with friends and family.” – Garry Hoolaeff
2 quarts canned tomatoes
2 cups tomato juice
2 cups chopped onion
1/4 lb (1/2 cup) butter, divided use (do not use margarine)
18 cups cabbage, shredded, divided use
7 quarts water
10 medium potatoes, peeled and halved
1 medium beet, quartered
1 pint heavy (whipping) cream, divided use
1 3/4 cups carrots, chopped
1 3/4 cups celery, chopped
8 cloves garlic
1 green bell pepper, chopped
1 1/2 cups diced potatoes
1 cup chopped fresh dill (or 1/4 cup dry dill)
1 cup chopped green onion
3 tablespoons salt (or to taste)
Cook tomatoes and juice in pot for 1 hour.
Sauté onion lightly in 1/4 cup butter then add 3 cups cabbage and sauté; set aside.
Add 7 quarts water to tomatoes and bring to boil. Add halved potatoes and beet. Cook until done. Remove beet and discard. Remove potatoes and mash with remaining 1/4 cup butter. Add 1/2pint whipping cream; set aside.
Add remaining cream to water and tomatoes in the pot. Add carrots, celery, garlic and green pepper to tomato mixture. Cook till done.
Add mashed potatoes and diced potatoes. Bring to hard boil. Add the remaining shredded cabbage and bring to a hard boil. Add dill and green onions and bring to hard boil. Add sautéed onion and cabbage mixture and bring to hard boil. Add salt to taste. Take off burner and let stand uncovered till half cooled.
Makes 18-20 servings
Source: Canada’s Heritage through Food and Wine by Shelley Kitching and Diane Finlayson