2021 Edition of Field to Fork Challenge Recipe Book Now Available

Field to Fork Challenge 2021 Recipe Book Cover

Vernon/Abbotsford, BC – January 6, 2022 – The second edition of the Field to Fork Challenge Recipe Book is hot off the press! The new 96-page cookbook showcases 36 winning recipes from the 2021 Field to Fork Challenge entrants. The winning recipes were selected from amongst dozens of amazing recipe and video submissions received from BC youth in 4 categories: (1) 4-H BC junior members, (2) 4-H BC senior members, (3) grade 4-7 students, and (4) grade 8-12 students. The top entries featured in the book include:

4-H BC Junior Category
  • 1st Place: Hazelnut Spread with Crepes - Colette S., Metchosin
  • 2nd Place: My Favourite Omelette - Safira E., Greenwood
  • 3rd Place: Pavlova - Vera H., Vanderhoof

4-H BC Senior Category
  • 1st Place: Oven Glazed Duck and Kohlrabi Fries with a Garden Salad - Sava B., Victoria
  • 2nd Place: Carrot Soup - Casey B., Chetwynd
  • 3rd Place: Swiss Chard and Beef Quiche- Reine F., Rock Creek

Grade 4-7 Category
  • 1st Place: Greek Bifteki with Roasted Potatoes and Baked Cinnamon Apples - Valentina Z., Surrey
  • 2nd Place: Pear-Cranberry Upside-Down Cake - Nicky E., Pitt Meadows
  • 3rd Place: West Coast Frittata - Dahlia B., Sooke

Grade 8-12 Category
  • 1st Place: Pork Steak with Potatoes and Homemade Caesar Salad Jared W., Kelowna
  • 2nd Place: Cajun Salmon with Apple Bacon Brussel Sprouts and Garlic Aioli - Avery Y., Kelowna
  • 3rd Place: Cream Cheese Lemon Bars - Jazmine J., Port Moody

Field to Fork Challenge 2021 Recipe Book Cover

The 2021 Field to Fork Challenge Recipe Book’s 36 winning recipes showcase BC grown ingredients – everything from Fraser Valley blueberries to steak from a ranch in the Kootenays to Okanagan tree fruits. The book includes easy-to-understand instructions for each recipe accompanied by photos of each dish and winner. Plus, the cookbook showcases a selection of delicious, locally grown dishes from BCAITC Chef Trevor Randle and a special recipe submission from BC’s Minister of Agriculture, Food, and Fisheries, Hon. Lana Popham. Find the cookbook online at for free download. Limited copies will also be available to purchase soon through the 4-H BC office at $20 each.

The Field to Fork Challenge connects BC youth, cooking, and agriculture to further farm-to-table education. The Challenge is a collaboration of 4-H British Columbia (4-H BC) and BC Agriculture in the Classroom Foundation (BCAITC) with the support of the BC Ministry of Agriculture, Food, and Fisheries. Additional supporters that helped make this initiative possible include: BC Chicken Marketing Board, BC Hazelnut Growers Association, Paragon Farms, Campbell’s Gold Honey Farm & Meadery, Van Maren Farms, and farmers Dale Krahn, Judy Campbell, and Cornel Van Maren.

Burger from FTFC Recipe Book

Pat Tonn, BCAITC Executive Director, said:

“We are delighted to recognize the winners of the Challenge in this new recipe book. In addition to having their recipes published, winners received cash prizes and attended a fun virtual conference. The aspiring chefs had a chance to cook alongside Chef Randle and learn about agriculture and food from knowledgeable BC farmers and other experts in the field.”

“We are beyond excited to launch the second edition of this cookbook,” said Aleda Welch, 4-H BC Manager. “The Field to Fork Challenge is an incredible event that helps youth learn about cooking with BC foods, where their food comes from, and why farms and agriculture play such an important role in our province.”

A full list of Field to Fork Challenge winners, a video wrap-up of event, and more details about the Challenge are available at 4-H BC YouTube channel and

Pavlova Recipe Page from FTFC Recipe Book

BCAITC Contact Information: Meghan McCrea | Communications Coordinator | BC Agriculture in the Classroom Foundation | Office: 604.854.6064| Email: | Website:

4-H BC Contact Information: Yana Vishnevskaya | Communications and Marketing Coordinator | 4-H British Columbia | Office: 250.545. 0336 | Email: | Website: