Posts Tagged“recipes”

Zucchini is a favorite in the veggie world because of its lovely mild flavour and great flexibility. These are two ways that I love to use zucchini in the late summer and fall. Don’t forget to dig out your family favorite zucchini loaf recipe too.   Zucchini Fritters Ingredients • 3 cups zucchini, coarsely grated • ¼ cup flat leaf parsley, chopped • ¼ cup mint, chopped • ½ cup sweet onion, small dice • ½ cup flour • 3 eggs, beaten • ½ cup goat cheese feta • salt & pepper • oil of your choice to fry Sumac Yogurt…

Judie has redefined biscotti, meaning twice baked cookie, by crafting local ingredients harvested in the fall from the Meadow Vista Farm and friends backyard gardens. A staple food of the Roman Legions as it has a long shelf life, it is traditionally served with a drink into which the cookie is dunked (Vin Santo, a dessert wine found in Italy) we love to pair it with Ostara and Libra for a yummy treat in the afternoon or wrapped in parchment and given as gifts to friends. Make sure to visit Judie at her new tasting room in Southeast Kelowna! Judie…

Strawberry Pie Submitted by Krause Berry Farms & Winery What a delightful way to celebrate summer and beloved local berries. Krause Berry Farms is a berry wonderland offering almost every berry you can imagine. Read more about this destination farm online. Ingredients • 2 (8 inch) pie shells, baked • 2 1/2 quartsfresh strawberries • 1 cup white sugar • 2 tablespoons cornstarch • 1 cup boiling water •1 (3-oz) package strawberry flavored gelatin   Method: In a saucepan, mix together the sugar and cornstarch; make sure to blend cornstarch in completely. Add boiling water, and cook over medium heat…

Apricot Brandy Crusta

I know summer is around the corner when the fruit trees in my garden burst into bloom.  First is the apricot, then the cherry, plum and finally the two apple trees.  Tasting a fresh, ripe apricot from the tree with its flesh still warm from the morning sun

Apricot Brandy Crusta

I know summer is around the corner when the fruit trees in my garden burst into bloom.  First is the apricot, then the cherry, plum and finally the two apple trees.  Tasting a fresh, ripe apricot from the tree with its flesh still warm from the morning sun