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Roast your Squash with this Easy, Seasonal Recipe from Carolyn Herriot

Carolyn Herriot, Author of The Zero-Mile Diet Cookbook: Seasonal Recipes for Delicious Home Grown Food, has been a generous and consistent contributor to Recipes of My Home. She lives and farms about a 10 minute drive from where we live on Vancouver Island. We met this past June at her IncrEdibles! Farm Stand and I ended up interviewing Carolyn for my blog.

Carolyn so kindly shared this recipe from her book for Squash & Potato Roast. This recipe couldn’t be any easier or more delicious.  As I am thinking about what to ‘throw’ together for our  Canadian Thanksgiving family dinner, I know this recipe will make the cut.

From her Farm in Yellow Point, Carolyn writes:

‘Tis the season for squash and I love veggie roasts as they are so fast to throw together and are so tasty.

It’s great to have leftovers too. Here’s one delicious variation.

SQUASH & POTATO ROAST

Makes 4 to 6 servings

Recipe

2 apples, quartered and cored (can also use quince)
10 small potatoes
1 butternut squash, peeled and chopped into 1-inch cubes (or any other orange fleshed squash)
½ cup (125 mL) dried cranberries
Sprig of rosemary, needles only
1 tsp. (5 mL) dried sage
1 tsp. (5 mL) coarse salt
1 tsp. (5 mL) fresh ground pepper
Drizzle of grapeseed oil
Splash of balsamic vinegar
Drizzle of maple syrup

How To

1. Preheat oven to 350°F (175°C)
2.Toss all the ingredients together in a baking pan and roast in the preheated oven for 45 minutes.

Image result for picture of carolyn herriot

Carolyn Herriot is author of The Zero-Mile Diet and The Zero-Mile Diet Cookbook. Available at your local bookstore. She grows IncrEdibles! in Yellow Point on Vancouver Island, British Columbia, Canada.

www.incredibles.vision

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Love Zucchini? Make this Delicious Zucchini Tart Today

I came across a recipe for a Zucchini Tart with Feta cheese in May 2006 by Lynne Curry in Saveur Magazine. That was the best magazine subscription I ever had. So much yumminess, food and culture was inspiring and pushed me into trying many ‘foreign’ ingredients.

In 2006, I was a mere newlywed and a poor cook, who found all ingredients mystifying. In those days, I scrambled to put something that wasn’t tasteless, overcooked, or saturated and expanded to the size of a small country on the dinner table. My husband cooked, too. We often threw in the towel and resorted to buying fish sticks and lots of plum sauce.

And so when I came across Saveur Magazine at a bookstore – I wasn’t intimidated – I was ready for a serious foodie make over. To this day, just the thought of fish sticks and plum sauce engages my gag reflex. Anyway, I rolled up my sleeves and dug down deep. This Zucchini Tart was the first creation that came out tasting so wonderful – it had flavour, it wasn’t burnt or a ball of mush.

There is the issue – A Taste of New Zealand

Ten years later, I found this magazine packed up in a box from our recent move to Vancouver Island. The cover, which features the Zucchini Tart, spoke to me. Since we have zucchini growing wildly in our garden, this was the perfect opportunity to recreate a wonderful dish with a few slight modifications – no feta, no ricotta, no puff pastry and no butter.

Here it is…


Recipe

Ingredients

1 recipe for pizza crustgluten free pizza crust, your favorite pizza crust or Bob’s Red Mill Gluten Free Pizza Crust Mix (I love this stuff)

12 small zucchini (~2.5 lbs)

salt

1 tablespoon olive oil

1 small onion, chopped

10 cherry tomatoes, finely chopped, strained in a sieve (to remove excess moisture)

1 1/2 cup (4 oz) cashew ‘cheese’

2 tablespoons fresh basil, chopped

freshly group black pepper

1 egg, lightly beaten

How To

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Make pizza crust and stretch across a 12 inch round pan OR a 9 x 12 baking sheet.
  3. Grate 4 of the zucchini on large holes of a box grater into a large bowl or use a food processor with slicing attachment.
  4. Add 1 tablespoon of salt, toss well, and set aside to let weep for 30 minutes (take out some of the moisture so your tart doesn’t become soggy). Transfer to a kitchen towel and wring thoroughly to remove moisture.
  5. Meanwhile, slice remaining zucchini into 1/4 inch thick rounds.
  6. Working in batches, blanch rounds in a large pot of boiling salted water for 1 minute. Drain and spread out on a towel-lined sheet pan; set aside.
  7. Heat olive oil in a large skillet over medium heat. Add onions and cook until soft, 5-6 minutes. Add grated zucchini and cook, stirring often, until just beginning to brown, 5-7 minutes. Transfer to a large bowl; let cool.
  8. Stir tomatoes, half of the ‘cheese’, basil, and salt and pepper to taste into the zucchini mixture.

  9. Stir in egg and spread evenly in crust.
  10. Arrange blanched zucchini rounds, slightly overlapping in rows, like tiles, on top.

  11. Bake 15 minutes, then brush the top with some more olive oil. Continue to bake until crust is golden, about 10 minutes more.
  12. Let cool to room temperature, then sprinkle remaining ‘cheese’ over top.
  13. Cut into slices or squares and serve.
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On the Farm: Cooling Cucumber Salad

Guest Blog Post by Carolyn Herriot

Grower of IncrEdibles!

The great thing about summer is there is always something growing in the garden. Right now, it happens to be cucumbers. With these green beauties ripening in droves, it is the perfect time to make this easy and refreshing salad.

Just in case you need a reason to eat your cucumbers, here are just a few to get you excited about this amazing vegetable:

  • Fresh cucumbers are made mostly of water and electrolytes, which helps prevent dehydration.
  • They contain three different lignans (unique polyphenols) that may reduce the risk of cardiovascular disease and fight different types of cancers.
  • Fresh cucumbers have recently been shown to have both antioxidant and anti-inflammatory properties.
  • Cucumbers are a good source of vitamin C, beta-carotene, and manganese.

For more information about the health benefits of cucumbers see MedicalNewToday.com‘s article Cucumbers: Health Benefits, Facts, Research.

 

Cooling Cucumber Salad Recipe

Ingredients

2 lbs cucumbers, peeled and thinly sliced (a mandolin works well for this)

2 green onions, chopped small

1 garlic clove, finely minced

1/2 cup cooked basmati rice or quinoa

Dressing Ingredients

4 tablespoons apple cider vinegar

1 teaspoon liquid honey

2 teaspoons dried dill or 2 tablespoons fresh dill, chopped

1/2 tsp salt

1/4 tsp black pepper

How To

1. Combine the veggies, cooled grain and dressing.

2. Leave in the refrigerator to marinte for about 2 hours before serving.

3. This refreshing salad will keep refrigerated for up to 3 days.

Image result for picture of carolyn herriot

Carolyn Herriot is author of The Zero-Mile Diet and The Zero-Mile Diet Cookbook. Available at your local bookstore. She grows IncrEdibles! in Yellow Point on Vancouver Island, British Columbia, Canada.

www.incredibles.vision

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Producers of Specialty Superfoods in Central Vancouver Island

Welcome to our official Seedling in the Wind Micro-Farm Website and Blog.

Our Micro-Farm is located in Central Vancouver Island and dedicated to growing, producing and selling Superfoods.

 

Read about what we are growing and offering at our MicroFarm Stand to You here.

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Our Brief Story

We moved to our 1.6 acre lot in Summer 2017 to pursue our passion for growing herbs, berries, fruit and greens that are highly nourishing and healing. Before taking our passion to the dirt, we grew our own food on the front lawn of our suburban home, saved seeds and dreamed about creating a community where all people can grow, share and thrive.

Our Philosophy

Everything we need to nourish our bodies, minds and souls is found beneath our feet. The planet provides us with the medicine and nutrition we need for maintaining optimal balance in our bodies as well as for supporting recovery and return to healthy balance.

Backstory

This site started out as Recipes of My Home Blog that was dedicated to the pursuit of delicious & healthy comfort food, recipes that stand the test of time and information for living a life well nourished.

We wanted the website to be a hub of information where everyone can find resources, useful books, recipes and inspiration. Creating community and following one’s joy are, in our minds, the absolute necessities of life. Our joyful path took us deeper and closer to nature and to staring our MicroFarm.

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Check out our Nature Photo Gallery here.

Gallery Shop  Opening December 2018 ~ We invite you to peruse and purchase our Original Vancouver Island Photography on Canvas in our Gallery Shop. Proceeds go toward purchasing heritage seeds, bat guano, worm castings and farm equipment.

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Growing food, feeding others, and sharing the fruits of my labour nourish the mind and soul. Nature and all it’s wonders inspire us on a daily basis to eat well, to breathe, to be a good steward of the earth, and to ensure food security for all.

Check out Food Security Resources here. 

Food security for all is perhaps a lofty goal, but grassroots initiatives such as urban gardens and hyper-local microfarms continue to show the world that immediate quality-of-life changes can happen when we put our minds and backs into them.

Read my article about what we can all do to Create Food Security here.

Read more about our Front Yard Urban Garden Project here.

My name is Jane and I am a farmer.

This blog was and will continue to be a channel for my enthusiasm for great food, great recipes and cookbooks, both new and old. It is also my way of showing support for sustainable agriculture & locally sourced, organic foods. My family and I grow our own food using organic agriculture principals as much as we can and support our local, small scale growers & producers by purchasing their fresh, organic produce.

Although I have been concerned about the planet and the damaging repercussions human behavior has upon our finite resources since primary school, it dawned on me within the last 5 years that we are in fact utilizing our natural resources (water, lumber, agricultural land) frivolously, carelessly and even dangerously. It was at that time, that I began to grow my own food in earnest as a way to reclaim some of my power as a consumer and as an inhabitant of the planet.

Read about inspiring grassroots Urban Agriculture Projects around the World here.

A dozen eggs doesn’t need to be uniform and large, meat doesn’t need to glisten with red dye, fruit and vegetables can be unattractive and deliciously nutrient dense and most certainly, food doesn’t need to be laden with refined ingredients such as sugar.

I am inspired by those who love to get their hands dirty in the garden and use those simple ingredients to make wonderful home cooked meals. This blog is dedicated to all the amazing home chefs in my life who have taught me so much and to those who care about the future of our planet by acting ethically in the present.

Check out a list of my favorite Plant-Based Cookbooks here.

Download my ‘Top 5 Desserts’ ebook for Free here.

I am a relentless seeker and tweaker of  recipes. Sometimes, I develop my own recipes especially when it comes to avoiding things like gluten, sugar and dairy.  Comfort foods are essential to my way of life and good recipes are worth finding, developing and writing down for future generations.

Check out my Favorite (mostly) Plant-Based Recipes here.

Several years ago, the cooking bug really bit me hard when I was in New Orleans and visited a little shop called The Kitchen Witch on Toulouse Street in the French Quarter.  It was pouring rain out and I dove into this shop to get some reprieve. The owner of the shop, Philipe La Mancusa, turned out to be a  professional chef who taught at one of the New Orleans Culinary Schools. Unfortunately, the school was destroyed by Hurricane Katrina. The shop was a quirky and eclectic collection of cookbooks, art and music. We shared our enthusiasm for cookbooks and cooking while I changed my infant daughter’s diaper on his table. He proudly showed me pictures of his three granddaughters whose names were so beautiful I almost stole them for my other kids.

Check out my list of books for Connecting Children with Nature here.
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To make a long story short, I bought a first edition Chef Paul Prudhomme’s Louisiana Kitchen cookbook originally published in 1984. I wanted a book that truly embodied the local cuisine and Mr. LaMancusa promptly suggested Louisiana Kitchen.  For this, I am very grateful. Not only are the recipes staples for any kitchen but the whole book weaves Prudhomme’s life story, culinary philosophy and commitment to fresh food throughout and is truly inspirational. It is a cookbook that I refer to over and over again.

Product Details

My hope is that you will find joy and inspiration here as well as some good recipes. It’s not enough to just read, YOU Have to Leave a Comment! It’s your way to leave a mark on this world you live in.

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Download your Free Top 5 Dessert Recipes eBook Here 

This eBook contains smashing desserts that contain NO refined sugar, dairy or flour.

Simple food, made with real ingredients!

#realfoodistheingredient

Make your own Chocolate Coconut Beach Balls or Strawberry Easy-As-Pie and top it off with some amazing Frozen Fruit Ice Cream!

From my dessert loving heart to yours, enjoy!

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 Follow Recipes of My Home (fill in the sign up form in the bottom right corner of your screen) and get new blog posts directly to your inbox. What will you get for following? New recipe eBooks, ideas, simply delicious recipes, ideas for wasting less food and money as well as up to date information about the world of food.