The Whole Glorious Garden

Glorious Organics

Executive Chef Justine Smith has just created this beautiful summer dish, aptly named "The Whole Glorious Garden" to showcase the local produce from our long-standing partner, Glorious Organics. This striking dish holds true to Justine’s food philosophy of using whole product that showcases the diversity of the West Cost. Glorious Organics consistently grows and provides high quality heirloom vegetables and fruits. You will almost always see their baby vegetable varieties garnishing our plates at Sonora Resort because the flavor and quality of their heirloom produce is unbeatable. This dish showcases the beauty and simplicity of local in-season vegetables. Glorious Organics has already sold out of their incredible CSA Farm boxes, but they will still have produce available at local Vancouver Farmers Markets this season! You can find them under the "Organic Farm Connection" tent at Trout Lake Farmers Market on Saturday, and Kitsilano Farmers Market on Sundays. We also encourage you to support the local Vancouver restaurants, chefs and service staff in your own neighborhood, as Glorious Organics supplies many other establishments in Vancouver too. Be sure to check out their page for more information and give them some love! #eatlocal #exploreBClocal #sonoraloveslocal

The Whole Glorious Garden

The Whole Glorious Garden

Onion top puree, leek and garlic soil, Heirloom turnips, potatoes, carrots, beets, fava beans and tomatoes
Serves Four

Shopping List

8 Glorious Organics Green Spring Onion Tops
400ml Vegetable Stock
1 Handful Spinach
4.5g Agar Agar
1 Piece Cheesecloth
1 Leek
5 Cloves Confit Garlic
250ml Bread Crumbs
8 Pieces Glorious Organics Heirloom Baby Leeks
8 Pieces Glorious Organics Heirloom Baby Potatoes
8 Pieces Glorious Organics Heirloom Baby Carrots
8 Pieces Glorious Organics Heirloom Baby Turnips
8 Pieces Glorious Organics Heirloom Baby Beets
4 Pieces Glorious Organics Spring Onion
1L Canola Oil
2 Bay leaves
12 Pieces Glorious Organics Fava Beans
Small amount garnish greens

Onion Top Puree

8 Green Spring Onion Tops
400ml Vegetable Stock
1 Handful Spinach
3g Agar Agar
1 Piece Cheesecloth

Bring a pot of salted water to a boil to blanch the spring onion tops and spinach, shocking in ice water immediately after. Once chilled add to blender with the 400ml of vegetable stock and thoroughly puree. Strain the mixture through a fine sieve lined with cheesecloth pressing lightly to extract all the liquid. Measure the agar agar and reserve. From the green strained liquid measure 500ml and place 250ml of that into a small pot and bring quickly up to a boil then add your agar agar and whisk continuously. After adding the agar agar add the remainder of your measured onion top liquid and bring to a boil once more. Once boiled remove from heat, pour into a shallow container and place in the fridge to set. Once firm, remove from the container, puree in a blender adding very little liquid to help puree. Once smooth, season to taste and reserve in the fridge for plating.

Leek and Garlic Soil

1 Large Leek
5 Cloves Confit Garlic
250ml Bread Crumbs

Pre-heat oven to 350°F Cut leek in half lengthwise and rinse to remove any dirt from the inside. Dry leeks and cut into 1inch pieces then place into the oven on a parchment lined tray. Cook leeks until they are black, this will give them a smoky anise flavour. Remove from oven and let cool, then grind in a spice grinder or small blender to make a powder. Combine this with the breadcrumbs in a food processor, then add confit garlic cloves as well and mix until combined. Season to taste with lemon zest and salt. Lay on a kitchen paper lined tray to dry further until ready for plating.

Confit Vegetables

8 Pieces Glorious Organics Heirloom Baby Leeks
8 Pieces Glorious Organics Heirloom Baby Potatoes
8 Pieces Glorious Organics Heirloom Baby Carrots
8 Pieces Glorious Organics Heirloom Baby Turnips
4 Pieces Glorious Organics Spring Onion
1L Canola Oil
2 Bay leaves

Clean and dry each vegetable thoroughly. Place a small pot of Canola oil with the two bay leaves on low heat on the stove, being careful to not fill the pot up too much as the oil will expand and rise when it is heated. Place vegetables in the warm oil to cook slowly, you can cook similarly colored vegetables together starting with the lightest and working your way to the most colourful like the carrot’s so they do not dye your turnips orange! When vegetables are tender to the touch but still have a bite you can remove them carefully from the oil using tongs, set on a kitchen towel, season with salt and place into the fridge to cool.

Blanched Vegetables

12 pieces Fava Beans

Place a small pot of salted water on the stove and bring to a boil. Remove the fava beans from the thicker outer husk that shells the individual beans. Place these individual beans into the boiling water for around 30 seconds until tender to the touch. Shock in ice water immediately, once cooled remove the casing for each individual bean carefully and reserve in the fridge.

Roasted Vegetables

8 Pieces Heirloom Baby Beets
150ml Canola Oil
3 Sprigs Thyme

Preheat oven to 375°F. Toss the baby beets in canola oil, salt, pepper and 3 sprigs of thyme. Place all into a small baking pan lined with tinfoil, cover all with tinfoil and place in the oven for approximately 30 minutes until cooked through. Once cooked, remove from the oven and cool at room temperature. Using a kitchen towel gently rub the skin off of the beets leaving the tops on. Reserve in the fridge.

Plating

Lay out 4 large plates. Spread the onion top puree in a circle in the center of each plate. Arrange all of your cooked heirloom vegetables on top of the puree, dividing equally among the plates. Leave a thick ring of puree around the outside so you can scoop some for each bite. Fill in empty spaces with the leek and garlic soil, and garnish with the Glorious Organics garnish greens and flowers. Enjoy!

Organic Vegetables


Sonora Resort is proud to support our community partners and local businesses that are keeping busy during Sonora’s 2020 seasonal closure. Follow #sonoraloveslocal for inspiration on how to support our local neighbours!