Ben Wilson
http://www.FarmOn.com

This hearty entree welcomes zucchinis of all sizes and colours. It is designed to induce sunniness and levity in even the most dispirited of eaters.

Please follow the link below for pie pictures:
http://www.flickr.com/photos/42197535@N06/

Golden rosemary-carrot crust (Adapted from the Basic Flaky Pie Crust recipe in “The Garden of Vegan” by Barnard and Kramer)

- 3/4 cup unbleached white flour
- 1/2 cup whole wheat and/or spelt flour
- 1/2 cup non-hydrogenated vegan margarine
- 3 Tbsp cold water
- 1/4 tsp sea salt
- 2 tsp turmeric powder
- 1 Tbsp fresh rosemary, finely snipped
- 1 small carrot, grated

Sift together the flours, salt, turmeric and rosemary in a large bowl. Cut the margarine and carrot into the mixture, and slowly add the cold water. Knead for one minute, and shape into a ball. Drape a moist tea towel over the bowl, and refrigerate for 30 minutes. Roll out the dough on a floured surface, and place in an oiled pie pan. Poke a few holes into the bottom of the crust with a fork. Use your fingers to crimp the edges of the crust into “sun rays.”

Pie filling

- 3 cups of cooked white beans
- 1 large bunch of dark, leafy greens (e.g. kale, spinach, collard greens, Swiss chard), coarsely chopped
- 1 clove garlic, minced
- 1 tsp apple cider vinegar
- 1 tsp whole cumin seeds
- 1/2 tsp freshly ground pepper

Combine ingredients, and transfer into pie crust.

Scalloped zucchini topping

- 3 medium zucchinis (ideally including at least one yellow zuke)
- Juice from 1/2 lemon
- 1 tsp paprika
- 1-2 Tbsp sunflower seeds (optional)

Preheat the oven to 400 °F. Thinly slice each zucchini on a diagonal to create oval coin shapes. Arrange one coin on top of the other in a circular fashion over the pie filling. Squeeze lemon juice over the zucchini, and bake for 30-40 minutes. Remove from oven, and sprinkle with paprika and sunflower seeds for a whimsical effect.

I am a newbie in all areas, but I would love to help harvest food for the Food Bank.

I am typing from the library as I do not own a computer at home.

If there will be an upcoming harvesting shift, I am flexible.

You can contact me at (604) 464-6819.

If you do not need a volunteer at the present time, am I still able to see the fruits and food in the garden.

I am not Canadian born thus I have yet to see vegetables and fruits still on the vine/tree etc.

Thank you.

Ciao for now.

Rachel

i’d say just hollow that sucker out and use it as a canoe on the weekend! ha!

oh, and grate the inside bits that you hollowed out, freeze in 2 cups allotments and use in chocolate zucchini cake in the middle of winter. recipe below…

Ingredients
* 2 1/2 cups regular all-purpose flour, unsifted
* 1/2 cup cocoa
* 2 1/2 teaspoons baking powder
* 1 1/2 teaspoons baking soda
* 1 teaspoon salt
* 1 teaspoon cinnamon
* 3/4 cup soft butter (yes butter!! yummmm)
* 2 cups sugar
* 3 eggs
* 2 teaspoons vanilla
* 2 cups coarsely shredded zucchini
* 1/2 cup milk
* 1 cup chopped walnuts or pecans (unless you are allergic)
* Glaze, a lil tasty extra (directions follow)

Method

Preheat the oven to 350°F.
1 Combine the flour, cocoa, baking powder, soda, salt, and cinnamon; set aside.

2 With a mixer, beat together the butter and the sugar until they are smoothly blended. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla and zucchini.

3 Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition.

4 Pour the batter into a greased and flour-dusted 10-inch tube pan or bundt pan. Bake in the oven for about 50 minutes (test at 45 minutes!) or until a wooden pick inserted in the center comes out clean. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.

5 Drizzle glaze over cake.

Glaze: Mix together 2 cups powdered sugar, 3 Tablespoons milk, and 1 teaspoon vanilla. Beat until smooth.

Cut in thin slices to serve.