Go-To Muffin Recipe

I’m determined to eat up the very last of my winter stores, and so the great freezer clean-out continues.  One way to use up small amounts of fruit is to throw them into a batch of muffins.  I like the following oatmeal muffin recipe, because I can make it almost exclusively from local ingredients, I generally have all of the ingredients on hand, and it’s very flexible.  Blueberry-apple, strawberry-rhubarb, blackberry-peach or the most recent combo – zucchini-cranberry.

I had a cup of frozen cranberries in the freezer and a 2-cup bag of grated zucchini.  I defrosted the zucchini, and after I had strained off a lot of the liquid, I had a little less than a cup.  So I threw both the cranberries and zucchini into the following batch of muffins.

Oatmeal Muffins (adapted from Quick Vegetarian Pleasures by Jeanne Lemlin)

1  1/4 cup rolled oats
1  1/4 cup plain yogurt
1 cup flour
1  1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp salt
1 large egg
1/2 cup packed brown sugar
5 tbsp unsalted butter, melted
1-2 cups of your favourite fruit
(you can also throw in a small amount of nuts or seeds)

1. Preheat oven to 400 F.  Mix together oats and yogurt and let sit for 15 minutes.

2. Butter the insides of a muffin pan.

3. In a small bowl combine flour, baking powder, baking soda, cinnamon and salt.

4. Beat egg, brown sugar and butter into the oat-yogurt mixture.  Stir in dry ingredients until just mixed.  Gently stir in fruit and nuts.  Spoon batter into muffin tin.

5. Bake 15-17 minutes or until knife inserted into the center of muffins comes out clean.

Makes 12 muffins.

Yours in Food,

Marla

Maple Parsnip Soup

Here’s an interesting fun fact about this blog: according to WordPress statistics, one of the most popular blog posts we’ve ever had is ‘Pining For Parsnips‘. It’s a little bewildering, but week after week, this post continues to be viewed by folks all over the world.  Obviously the hungry public out there has an appetite for parsnip info!

I recently dug up my parsnips that I planted last summer, and they’re so sweet after being in the ground all winter.  If you didn’t plant any last summer, the farmer’s markets are full of them right now, so do yourself a favour – pick up a bunch and make this soup!  It’s very rich and elegant – all you need is a simple green salad (with local greenhouse spinach!) and you’ve got a fancy supper.

Maple Parsnip Soup

Melt 2 Tablespoons butter (can use part vegetable oil) in a heavy-bottomed soup pot.

Add and sauté until onions are translucent but not brown:
1 pound (500 g) chopped parsnip
2 medium onions (chopped)
2-4 cloves garlic (minced)

Add and bring to simmer:
6 cups vegetable broth (substitute or add in a ¼ cup of white wine, cooking sherry, or a cup of apple juice if you like)
1/4 tsp. ground nutmeg

Cook till parsnips are soft (40 minutes or so)
Add and remove from heat:
1/2 cup homogenized milk  (options – cream tastes AMAZING in this soup if you want to splurge, and I’m sure almond milk would taste great if you wanted a non-dairy option)

Transfer to a blender or food processor and blend until velvety smooth.

Stir in:
1/4 cup maple syrup
2 Tablespoon Dijon mustard (or more for spicier taste)
salt to taste

Sprinkle a little fresh thyme on top, or some shaved toasted almonds.  Eat and enjoy.

Happy eating!

~Alison

CSA Spring Cooking Class

We’ve been holding seasonal cooking classes for awhile now, and we’ve loved sharing knowledge about the bounty of Nova Scotia.  Spring can be a tough time to eat local though – a lot of farmers are almost at the end of their winter root vegetables, but it’s still too soon for springtime favourites like asparagus, fiddleheads or strawberries.This last Monday, we decided to embrace the season head-on by building a menu around a CSA (or Community Shared Agriculture) produce box from Taproot Farms.

A lot of folks who get a CSA share for the first time are occasionally at a loss as to how to work with the veggies you GET, rather than the veggies you FEEL like buying.   We thought we could try to promote truly creative meal planning by building a cooking class around using the veggies in a typical CSA produce share.   This was out of necessity as much as it was an exciting plan… it can be hard to plan a menu in March for a class in April when you don’t know what produce is going to be available to you!

Our intrepid volunteer instructor, Lori Cadelli, came up with a few basic vegan, gluten-free recipes that would be easy to adapt to whatever deliciousness we’d find in our veggie share.  The menu would feature a lentil stew with seasonal veggies, a shredded salad, and some gluten-free scones.  We figured that whatever we’d end up getting in the box would be easy to incorporate into our menu.

When we picked up our box last Saturday, here’s what we got:

2 cabbages, a bag of small beets, two cucumbers, about a dozen apples, about 3.5 pounds of potatoes, about 2 pounds of carrots, and a bag of spinach.

After we saw that we’d have exotic things like greenhouse cukes and spinach, and a whole bunch of lovely apples, we decided to switch things up a bit so we could highlight these things a bit.

Cucumber-Apple Salad:

Grating beets with a food processor keeps your hands stain-free!

We had planned on making a shredded slaw-type salad, but those cucumbers were too good to pass up.  We ended up making a Cucumber-Apple Salad with a honey vinaigrette, on a bed of shredded raw beets for colour and contrast.

Dressing:
¼ cup Olive Oil
¼ cup Apple cider Vinegar

2 tbsp honey
Salt & Pepper to taste

Salad:
6 or 7 Apples
2 seedless cucumbers

10 little beets

Directions

Whisk together dressing ingredients up to 2 days ahead of time.

Scrub beets well, and grate with the peel on. Toss with ½ the salad dressing.  Finely chop apples and cucumber.  Toss with the rest of the dressing up to 2 hours prior to serving.  Lay the grated beets on a serving platter and scoop salad on top.

Main Course:

Our lentil stew recipe was ready to incorporate our carrots, spinach and cabbage, and we decided that making some garlicky mashed potatoes to accompany it would be divine.

Lentil Stew

- 2 cup lentils
- 2 diced onion
- 4 cloves of garlic
- 2 tablespoon olive oil
- 5 carrots
- 1 small cabbage, coarsely chopped, core removed

- 4 bay leaves
- 1 cup rice
- 4 tablespoons miso

-1 bag spinach, chopped and stems removed
- salt and pepper

Prepare lentils according to package instructions.

Saute onion and garlic together for 2 minutes in a large skillet. Add remaining vegetables and bay leaves and continue to cook for another 5 minutes.

Add rice and 1 cup of water and continue to cook for 30 minutes. Add more water if required.

Add lentils and miso to the stew. Cover and simmer another 15 minutes.

Add chopped spinach 5 minutes before stirring, and let wilt.

Add salt and pepper to taste.  Serve over garlic mashed potatoes.

Mashing potatoes is vigorous work!

8 big potatoes, peeled and halved

4 cloves garlic

Almond milk

Boil potatoes in plenty of salty water with garlic.  Process cooked potatoes and garlic with potato ricer.  Add a splash or two of almond milk and a few more cloves of minced raw garlic.  Add freshly ground pepper and minced herbs.

Finally, for dessert we made some gluten free scones made with brown rice flour with raisins and pumpkin seeds.  The recipe for the scones needed applesauce, and luckily we had lots of fresh apples to make some up!  The leftover applesauce was delicious on the warm scones for dessert!

Pumpkin Seed and Raisin Scones
- 4 ½  cups any gluten-free flour (we used brown rice flour)
- 1 ½  cup soy, almond, or rice milk
- ¾  cup applesauce (two small apples, diced, with ¼ cup water. Simmer until soft, then mash. Eat any leftover sauce with baked scones!)
- 1.5 teaspoon salt
- 6 teaspoons baking soda
- 6 tablespoons sugar

- 1 cup raisins

- ½  cup pumpkin seeds

Preheat oven 350 degrees Fahrenheit /180 Celsius.

In a large bowl, combine the flour, baking soda, sugar and salt and mix well.

Add milk, applesauce, and raisins and pumpkin seeds. Knead until dough forms.

Drop spoonfuls of dough on a baking sheet lined with parchment paper.  (Scones will not expand too much during baking, so the size of your spoonfuls will determine the size of your baked scone.)

Bake for 15-18 minutes or until scones are golden brown on top.

~~~~~

If you’re interested in joining a CSA for summer, now’s the time to sign up!  Check out this blog post for a list of Nova Scotia CSAs:

2012 CSA List

For some more tips on how to plan menus around your CSA box, check out these blog posts from our archives:

The Little Box That Could

Making the Most of Your CSA Box

A Week of CSA Meals

How to grow your own sprouts

This Saturday we had a great workshop on how to grow sprouts at home.  Shelley Skedden from the East Coast Family Market, AKA Blois Family Farms, was on hand to teach us the ins and outs of growing your own greens throughout the cool months when fresh veggies are hard to come by.

Here are the steps to successful (and safe) sprout growing:

1.  Start with certified sprouting seed.  This is an important step.

Theoretically, any seeds or legumes can be sprouted, but you don`t know where those seeds have been!  One of the participants familiar with the industrial food chain reminded us that commercial seed is often scooped up from the ground in warehouses with front end loaders.  For example – just because some lentils are safe to cook and eat, doesn`t mean that they`ll be safe to consume raw in a sprouted form.  Organically certified sprouting seed will have been tested to ensure it`s free from salmonella and other toxins that are very harmful to your health.  Shelley couldn`t stress this point enough:  Buy Certified Seed!

2. Keep things CLEAN

The basic tools you need for sprouting is some mesh fabric, and a jar or a sprouting tray.  Make sure everything is really clean by washing them in a mild bleach solution.  You also want to make sure you`re using clean water: those of us living in the city don`t need to worry about municipal water, but if you live in a rural area with well water, you will need to use bottled water if you don`t have a purification system that will kill any stray bacteria.

3.  Get Started!

Soak your seeds for 2-6 hours.  If you`re using a glass jar, soak your seeds in the jar and place your mesh fabric over the top and keep it in place with a rubber band.  Shelley suggests using bridal veil fabric which is pretty cheap at fabric stores, and comes in different mesh widths which is handy for large and smaller seeds.  After the soak time, you can dump the jar over to drain in a bowl or in the sink at a 45 degree angle.

4.  Add water, swish, rinse, repeat.

Twice a day for the next 4-7 days, you`ll want to pour a bit of water into your jar, swish it around to make sure your seeds are all nice  and wet, and then dump the jar and drain it at a 45 degree angle.  Keep the jar out of direct sunlight, and keep it at an upside down angle in the hours between rinsing.  After a day or two you`ll notice the seeds starting to grow.

Fuzzy roots are ok to eat!

Some people get discouraged about sprouting because they think their sprouts have gone moldy, but Shelley reminded us that some sprouts just have really fuzzy roots.  The daikon sprouts in the picture to the right looked like they were full of white fuzzy mold, but they were just the thirsty roots spreading out.  As long as you leave your sprouts draining at an angle so air can come into the jar, it will be unlikely that you`ll grow mold, especially in winter and spring when your house is still quite cool.

5.  When they look tasty enough to eat, eat em!

There`s no strict rule on when sprouts are ready to eat.  Some people like them  when they`re still small and crunchy, and other people like them to grow a little longer.   Try shaking some out of the jar at different stages of growth to see how you like them best.

Lots of people like eating sprouts on top of their salads, but we shared our favourite ways to eat them: sprouts and hummus sandwiches, sprinkled on scrambled eggs, and even mixed in with mashed potatoes or spaghetti sauce.   At the end of the workshop, we enjoyed them in a lovely mixed sprout salad with a sweet vinaigrette, which was an absolutely lovely way to enjoy the different flavours of the mung bean, fenugreek, lentil, and broccoli sprouts.

Get Sprouting!

Homemade Spicy Samosas

I know that a lot of us are pretty tired of eating root vegetables – but honestly?  I don’t think I can get sick of potatoes.

I’ve written about my love of potatoes before… I think my favourite thing with these starchy tubers is that so many cultures around the world have figured out how to incorporate them into tasty food.  While they’re not exactly transformed in these dishes, they remain an excellent vehicle to transport flavour.

Case in point?  Veggie Samosas.

We all love ‘em, but did you know how easy they are to make?  And how impressed your friends will be when you take them to your next potluck?

Spicy Potato Samosas (Aloo Samosas) by Julie Sahni

For the filling:
2 to 3 Tbs. ghee or vegetable shortening
1 tsp. coriander seeds
1/4 cup minced shallots
1 tsp. freshly grated ginger
1-1/4 lb. baking potatoes, boiled until just beginning to fall apart; cooled, peeled and cut into 1/2-inch cubes
1/2 cup frozen green peas, thawed
2 tsp. fresh lemon juice
1-1/2 tsp. kosher salt
1 tsp. garam masala
1/4 to 1/2 tsp. cayenne

For the dough:
5-1/2 oz. (1-1/4 cups) unbleached all-purpose flour; more for dusting
1/2 tsp. kosher salt
1/8 tsp. baking soda
1/4 cup vegetable shortening
2 Tbs. plain yogurt, mixed with 1/4 cup water
2 Tbs. unbleached all-purpose flour dissolved in 3 Tbs. water
Peanut oil or corn oil, for deep-frying

---

Make the filling:

Heat the ghee or vegetable shortening in a large skillet over medium-high heat. Add the coriander seeds and cook until they darken slightly.  Add the shallots and ginger, and cook until soft, about 2 minutes.

Add the diced cooked potatoes to the skillet and sauté until slightly golden, about 3 minutes. Remove from the heat and add the peas, lemon juice, salt, garam masala, and cayenne, tossing gently to combine. Let the filling cool completely.

Make the dough:

In a wide, shallow bowl, mix the flour with the salt and baking soda. Make a well in the center and drop the shortening into the well. Pick up some flour and fat in one hand. Rub the other hand lightly over this mixture, moving from heel to fingertips, letting the fat-coated flour fall back into the bowl. Pick up more fat and flour and continue this rubbing action until the flour is evenly coated; it should have a fine texture with no lumps.

Add the yogurt-water mixture a little at a time. Add just enough liquid until the dough comes together in a mass. Depending on the the flour and humidity, you may not need all the liquid; if you need more, add plain water a tablespoon at a time. Knead the dough until it’s smooth and elastic. The dough is ready when it’s no longer sticky and feels as soft as an earlobe, after about 5 minutes of kneading.

Roll the dough into an 8-inch log, wrap it in plastic, and let it rest for about 15 minutes. (The dough can also be wrapped tightly and chilled for a day. Bring it to room temperature before continuing.)

Assemble the samosas:

Cut the dough into eight even pieces. Roll each piece into a ball and flatten slightly. Keep the pieces you’re not working with covered with plastic wrap. Roll one flattened piece of dough into a thin 6-inch round, rolling from the center of the round and turning the dough frequently to achieve a uniform thickness. Cut the rolled circle in half.

Pick up one semicircular piece of dough and moisten half of the straight edge with a little flour-water mixture. Create a cone by bringing the dry half of the straight edge over the moistened half. Press the seam together to close. Be sure to pinch closed the point of the cone as well; a good seam will keep the stuffing in during frying.

Fill the cone with two heaping tablespoons of the spicy potato mixture. Hold the cone about a third of the way up to keep it from collapsing as you fill. Brush one open side with the flour-water mixture and pinch the opening closed. To give the samosa its characteristic flared ruffle, continue to pinch the straight edge to slightly thin and extend it. Use remaining dough and filling to make 15 more samosas.

Fill the cone with two heaping tablespoons of the spicy potato mixture.

Fry the samosas:

Fill a heavy, deep pan with 4 inches of oil and heat it to 350° F (use a deep-frying thermometer to monitor the temperature). Add the samosas in batches of four or five, being careful not to crowd the pan. Cook the samosas, turning often, until they’re golden brown, at least five minutes. Transfer samosas to a paper towel-lined plate to drain. Serve immediately or let them cool to room temperature.

Serve with bought tamarind sauce or homemade chutney.

A Make-Ahead, Portable Lunch

As a student with a hectic week-day schedule, it’s taken a lot of planning to make sure I pack meals to eat between classes at school.  I’ve scoped out all the public microwaves on campus, but sometimes it’s nice to be able to nibble on your lunch while doing your studying in the library, (in one of the food approved areas, of course!)

I’ve been making this whole grain salad a lot this winter – it’s yummy, it’s filling, and I don’t have to worry about keeping it refrigerated.  This is one of those salads where you don’t really need a recipe, and I make it a little differently each time.

Here’s the basic idea, though:

1/2 cup wheat berries

1/2 cup of barley

1/2 cup of quinoa

1/2 cup of bulgar wheat

…or whatever grains, legumes or beans you have on hand.

I like wheat berries because they have a great chewy texture, but you need to soak them overnight before you cook them, and the cook time can be a good 40 minutes or so.  Quinoa, barley and bulgar wheat take the same time to cook, so I mix them together in a pot with 3 cups of water, and cook for about 20 minutes.

Once your cooked grains have cooled, add some shredded carrots, minced onion, finely chopped kale or brussels sprouts.  When I have some pickled peppers or capers, they taste pretty good in here too.  I like my salad pretty heavy on the grains, so I usually use 1/2 a red onion, one carrot, and a few big leaves of kale.

I  make a really strongly flavoured vinaigrette for this salad, and let the salad kind of marinate in it for a day or two.  The salad keeps tasting better every day!

Mustardy Vinaigrette

1/4 cup white wine vinegar

1/4 cup cider vinegar

1/2 cup vegetable oil

2 tsp sugar

2 tsp ground mustard

1 tsp ground cumin

1 tsp sumac

1/2 tsp cayenne

Salt and pepper to taste.

What’s YOUR go-to portable lunch idea?  Share your tips in the comments below!

Yours in Food,

Alison

Turning the Beet Around

I must now confess that I ordered too many beets for my root cellar this year.  However, I’m stubborn and the beets are still firm and I am just as determined as ever to eat ALL of them.  And thus beets are the subject of today’s clean out the root cellar and deep freeze challenge post.

In a thorough examination of all the cookbooks I own (current count: 30), I have discovered three beet recipe themes.  They are 1) pickled beets, 2) borscht, and 3) beet salads.

I passed on the pickled beets, still having 2 unopened jars in the basement. Then, I made a borscht.  Pretty good, probably my fifth batch of the season, but not something I can eat any more of this year.

 

So, that left the beet salad.  I have blogged on more than one occasion about my grated winter salad.  However, a girl’s gotta branch out.  More recently I’ve been roasting the beets and tossing them with spinach and goat cheese, and a little olive oil & balsamic vinegar.  (The first bags of spinach have hit the farmers market in Halifax.)  Yum.

 

But there are still more beets.  So, while I was in Cape Breton, I left my partner in charge of eating beets.  As I was running out the door with my bags, I shouted to him, “I love you. Eat the beets and take a few photos of whatever you make. Bye”.  And so he did.

This salad will actually use several ingredients from your root cellar.  Adam said it was great.  All I know is that there was none left upon my return home.

Beet, Potato, Carrot, Pickle and Apple Salad
from Quiches, Kugels and Couscous: My Search for Jewish Cooking in France by Joan Nathan

2 medium beets
5 tablespoons olive oil
salt to taste
2 small potatoes
1 large carrot
2 tablespoons red or white wine vinegar
1 clove garlic, minced
1 teaspoon Dijon mustard
dash of sugar
freshly ground pepper to taste
1 large kosher sour pickle, diced
1 tart apple
2 hard-boiled eggs, peeled and roughly chopped
1 tablespoon chopped fresh dill

Preheat oven to 350.

Cut tops off of the beets, scrub them, and place on baking sheet. Coat them with 1 tablespoon olive oil and roast for 1 hour.  Remove from oven.  When they are cool enough to handle, peel and cut them into 1/2 inch cubes.

Bring a small pot of salted water to a boil, and cook the potatoes until they are tender, about 15 minutes. Remove from water, allow to cool before cutting into 1/2 inch cubes.  Cook the carrot about about 5 minutes in that same boiling water. Remove with slotted spoon, cool and cut into 1/2 inch rounds.

Whisk together vinegar, garlic, mustard, sugar, salt and pepper to taste in a salad bowl.  Stream in the remaining 4 tablespoons olive oil.  Toss in the beets, potatoes, carrot, pickle, apple and eggs.  Stir until everything is just coated with vinaigrette.  Serve at room temperature, or refrigerate and serve the next day, either way garnished with fresh dill.

Yours in food,

Marla

Reason #387: Why preserving food is so awesome…

Reason #387:  …Because you will fall down on your knees, weeping with pleasure, from the taste of last season’s tomatoes when early spring finally arrives.  Your canned salsa will give you hope that summer will appear once again.

Ok, this is a little melodramatic… but homemade salsa does help when it comes time to eating leftovers.  This afternoon I was looking at a pretty empty fridge – some leftover baked beans, eggs, sprouts, and the usual condiments – and inspiration hit!

I took the leftover beans and added some garlic-chili paste, and mashed them up a bit.  I spread this on some warm corn tortilla, and topped it with some scrambled eggs, salsa, and sprouts.

Delicious!

Do you have any stories of using up your leftovers in creative ways that turned out really great?  Share your stories in the comments below!

Yours in Food,

Alison

Apple Cheddar Pie

The lovely Elisabeth Bailey, author of A Taste of the Maritimes: Local, Seasonal Recipes the Whole Year Round, kindly submitted this blog post.  You may remember Elisabeth from our summer 2011 cooking series and our 2011 Valentine’s Day cooking class.

In some ways, this is the worst time of year for local food—it’s spring but hardly anything has sprung forth yet, and as fabulous and tasty as last year’s preserves and frozen produce are, we’re all itching for something new. That’s when creative baking comes in!

This recipe for cheddar apple pie has become an instant family favorite—so much so that we’ve gone through as many apples in the last month as we did the entire rest of the winter months combined.

This is a main dish apple pie—low on sugar and high on protein, you can eat it guilt-free for breakfast or any other time of the day. You may also use pears in this recipe or a combination of apples and pears. If you’re not terrific at rolling out and shaping pie crust – it’s certainly not my strong point! – feel free to press torn pieces together for both the bottom and top crusts. It won’t be quite as pretty but it will taste just as fabulous, I promise. Don’t let fear of a tricky technique keep you from enjoying your kitchen adventures, in this or any other recipe.

If, on the other hand, you’re very clever and crafty with dough, you can cut out shapes from the top crust with a small cookie cutter to make steam vents instead of cutting slits, or you can cut the top crust into strips and weave a lattice. Have fun with it!

Cheddar Apple Pie
Serves 8
Ingredients
•    2 1/4 cups flour (white, wheat, or a combination)
•    1 cup grated cheddar cheese
•    ¾ cup cold butter, cut into small pieces
•    ½ cup cold milk
•    3 pounds apples, any varietal or a mixture, peeled, cored, and chopped into bite-sized pieces
•    ½ cup sugar
•    1 tablespoon corn starch
•    1 tablespoon lemon juice
•    ½ teaspoon ground nutmeg
•    ¼ teaspoon salt

Directions
Combine flour, cheddar, butter, and milk in a mixing bowl or food processor. Cut together until dough just holds together. Wrap ball of dough in plastic and put in the refrigerator.

Preheat oven to 450°F. In a mixing bowl combine chopped apples, sugar, corn starch, lemon juice, nutmeg, and salt. Stir until apples are thoroughly coated.

Remove dough from refrigerator. Divide into two parts and roll into two large rounds. Arrange one in the bottom of a 9 inch pie plate. Transfer filling on top of bottom crust, then gently transfer larger trust to the top and seal edges to top of bottom crust. Cut several slits in the top crust to vent steam. Bake for 20 minutes, then reduce heat to 375°F and bake until crust is browned and filling is bubbling-hot, about another 40 minutes. Cool on a rack for at least 30 minutes, then serve warm or cool.

Spring Cooking Classes and Workshops

Early spring can be one of the trickiest times for local eating in Nova Scotia –  to continue finishing off last autumn’s root vegetables can be tough, especially when the grocery stores are full of spring veggies that won’t be harvested here for at least another month like asparagus and strawberries…

We’re shaking up our cooking class routine this time around by focusing on building food skills in one cooking class and two workshops that are designed to make this tough time of the local-food-year a little more fun to deal with.

Sprouting Workshop

Date: Saturday, April 14, 1:30-3:00 PM.

Location: Ecology Action Centre kitchen

Cost: $5

Learn how to grow sprouts!  Shelley Skedden from the Blois Family Farm will give us some pointers on growing sprouts at home.  We’ll have a wide selection of sprouts to snack on, and all participants will go home with a make-your-own sprouting kit.

Spring Cooking Class

Date: Monday, April 16, 6:00 PM

Location: Local Source Market

Cost: $15-25 (sliding scale)

This cooking class will focus on teaching how to adapt basic vegan, gluten-free recipes to in-season produce.  We hope to have a CSA box brainstorming session as part of this class to collectively brainstorm about how to build meals around local veggies.

(Please note –this kitchen is not a gluten-free space.  This workshop may not be suitable for those with severe wheat allergies.)

Mozzarella Workshop

Date: Saturday, April 21, 1:30-4:30 PM

Location: Local Source Market

Cost: $25

Learn how to make mozzarella!  Using fresh Foxhill milk, we’ll demonstrate how to make a stretched curd mozzarella, and then all participants will get to try it out!

Method of payment and Cancellation Policy:

Participants must pay upon registering for the class. We can accept cash, cheque or credit card. We require a credit card number or payment to secure your spot. Please note that we can only refund your registration fee if you cancel a minimum of two business days prior to the class. If you are unable to attend, you are welcome to invite a friend to come in your place. (Please be conscious of allergies and dietary needs).

To register, please complete the information below and contact Alison at alison@ecologyaction.ca.

Registration Form

Name:

Daytime phone:

Email:

Address:

Do you have any food allergies?

Are you interested in car pooling?

If yes, from which area of town are you traveling? __ Driver __ Passenger __ Either

Please Note: The #7, 42, 80 and 81 buses have stops along Robie Street and the #2, 4 and 52 buses have stops along North Street. We will also attempt to match participants interested in car pooling if possible.