Mediterranean Zucchini Salad in Pita Pockets

With my recent Roots and Shoots Farm CSA Basket, I was feeling a bit overwhelmed with my zucchini stash. Not only did I have leftover zukes from the last basket but my neighbour shared her basket with me since they were out of town.

I made a commitment to make zucchini bread, something I have never done before. (I know. I having been living under a rock. Who hasn’t made zucchini bread.) But it was clear that my zucchini population was far beyond what a cake needed.

I wish I could remember which food blog had a snappy picture of zucchini match sticks last week, but whoever it was, they managed to wake a very delicious memory in my recipe archive.

25+ years ago I was introduced to a sophisticated sandwich at a fancy lunch while cottaging with friends out at Constance Bay. It is not a recipe I would have gravitated to at that time. Raw zucchini, olives and dill were just not tastes I sought out for a happy palate. But when I tasted that combination along with tomatoes, onion, and green pepper, there was a definite WOW!

This is a great salad to have as a side if you want to pass on making it into a sandwich.

Oh, how I have appreciated reconnecting with an old friend.

[From Roots and Shoots Farm: Zucchinis, Tomatoes, Onion, Green Pepper]

Mediterranean Zucchini Salad in Pita Pockets

Adapted from Canadian Living

Salad:

5 average zucchinis, multiple varieties if possible for bright colour

6 heirloom tomatoes, multiple varieties if possible for bright colour

1 green pepper

1 spring onion

handful of Italian parsley

8 olives stuffed with pimentos

1 cup of shredded mozzarella cheese

6 Pita breads, super fresh

Dressing:

juice from 1 lemon (1/4 cup)

1/4 cup vegetable oil

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

fresh dill (or 1 teaspoon dried)

fresh oregano (or 1/4 teaspoon dried)

1 tablespoon anchovy paste

1 tablespoon red wine vinegar

Using the mandolin, cut the zucchini into match sticks. Chop the tomatoes. Finely chop the green pepper, onion, olives and parsley. Combine the vegetables with the shredded mozzarella cheese. Cover with the dressing and chill until serving. When loading the pita halves, use tongs to grab the salad as any excess dressing will make the bread soggy and very hard to handle.

Roots and Shoots Farm – 7th Week of CSA Food 2011

This week’s CSA basket from Roots and Shoots Farm feels like a solid collection of the basics. I have already fantasized about the dishes they will be turning into over the coming days.

Carrots are headed for a carrot and coriander soup.

These beautiful cucumbers want to be in a Greek salad.

The onions are going to help the carrot soup and the Greek salad along.

Zucchini loaf (I have never made that before.)

Russian red kale. I have been loving the kale in our crazy pesto pasta dish. Probably on the menu again for veggie night.

Arugula on homemade pizza done on the BBQ, along with goat cheese and caramelized onion. Maybe chipotle caramelized onion.

French fries! Just kidding. I wonder if the potatoes will get mashed since the teenager will be here for a few days and that’s his favourite potato (after poutine).

These beautiful collection of tomatoes are going into the Greek salad and crazy pesto pasta dish.

The Boston butter lettuce will be in one of my most favourite salads. Special cut oranges, toasted pine nuts, red onion and blue cheese with citrus dressing.

Green peppers can go in Greek salad, can’t they? It is probably breaking some Greek salad rule. I was supposed to get two peppers at pickup. The brain shorted for a moment. Poor me.

It is tempting to use the whole garlic bulb in the crazy pesto pasta dish.

What do you think? Do you have any recipe suggestions for me? If this was your CSA basket, what would you be making? I would love to hear what my Roots and Shoots CSA buddies are up to as well.

If you want to learn more about the farm, the contact information for Roots and Shoots Farm is:

ROBIN TURNER

robin@rootsandshootsfarm.com

www.rootsandshootsfarm.com

613.897.8975

‘Choose Your Own Garlic’ fundraiser at Silver Spring Farm

The 15th annual ‘Choose Your Own Garlic’ fundraiser at Silver Spring Farm started today at 9:30 am out at 3501 Richmond Road. (Where it meets up with Baseline Road.)

They said they have between 30,000 and 40,000 bulbs to sell. They expect they will be all sold out in a weeks time. Last year the crop was smaller and they sold out in 3.5 days.

They sell only the Music garlic. It is a hardnecked, porcelain garlic and grows well in our climate.

The bulbs are sorted and priced by size. They range from $1.50/bulb, 3 bulbs for 2$, $3/bulb and $4/bulb.

Also, the braids ranged in size so also in pricing. I saw braids from $12 up to $32. They have done up gift braids too for $7.

New this year is a $5 cup of garlic cloves. Sometimes the larger bulbs come out of the ground with the cloves spreading and starting to come off the bulb. They can’t sell the incomplete bulbs along with the others so they have cupped up the cloves for a special deal.

I didn’t do much thinking about the pricing as this is a fundraiser. I bought 3 cups of the loose cloves. It weighed in at 390 grams. There were 45 cloves in total and some were so large they were essentially the size of half a bulb.

Our plan is to mince the garlic, cover it in extra virgin olive oil to be jarred and refrigerated for 30 days. It can also be stored in the freezer for 3 to 4 months. Read more about how to safely preserve garlic in olive oil.

Any cloves that we don’t peel and mince will be stored in a paper bag in a dry, dark, cool location. No putting them in the fridge.

Scape lovers might be interested to know that the farm’s scapes are sold locally at the Metro in Bells Corners and Kanata at the beginning of July. Something to watch out for next year.

If you are interested in supporting this worthwhile cause, make time in the next few days to go out to Silver Spring Farm. I have started the peeling and the cloves are a beautiful white. So fresh. You will be pleased.

Readers can call the Garlic Hotline at 613-569-8993 ext. 409 for updates on the sale and also for hours of operation.

Are You Ready to Start Your Garlic Stockpile?

Bring on the stinking rose! Garlic season is in full bloom.

I have received three garlic bulbs so far in my CSA basket from Roots and Shoots Farm.

This past weekend I picked up 3 heads of Music garlic from Big Ass Garlic at the Arts and Crafts Show in Baysville, Ontario.

With the harvest well underway, garlic festivals are about to begin. Here is your 2011 garlic stockpiling calendar:

AUGUST 10 AND ONWARDS (Nepean):
The garlic at Silver Spring Farm will be going on sale Wednesday, August 10 at their location at 3501 Richmond Road (where Richmond meets Baseline Road on the edge of Bells Corners). Readers can call the Garlic Hotline at 613-569-8993 ext. 409 for updates to confirm the start date and also hours of operation. This is the 15th year for the annual ‘Choose Your Own Garlic’ fundraiser.

AUGUST 13 AND 14 WEEKEND (Perth and Carp):
The 14th annual Perth Lions Garlic Festival will be held August 13 and 14 at the Perth Fairgrounds, starting at 9:00 am. Pam Callacutt will be doing a cooking demonstration at Noon on the Sunday. Admission to the festival is $5.

Also this weekend is the 12th annual Carp Farmers’ Market Garlic Festival. It starts at 8 am on Saturday and 10 am on Sunday at the Carp Fairgrounds. Of the 100 vendors at their Farmers’ Market, 30 will be selling garlic and garlic related products. Free admission and free parking.

AUGUST 20 (Old Chelsea and Newmarket):
“Marché Old Chelsea Market celebrates its first annual Garlic Festival, Saturday August 20, 2011 from 9am – 2pm. Names like Zimo, Mennonite, Spanish Roja, Music, Korean Violet and Quebec give a taste of the variety of colours and flavours of the garlic offered at the festival.”

If you are interested in traveling further afield this summer, Newmarket’s Garlic Is Great Festival is on Saturday, August 20 from 8 am to 1 pm at the Newmarket Farmers’ Market. Free admission.

SEPTEMBER 10 AND 11 WEEKEND (Stratford):
I have heard really great things about the Stratford Garlic Festival. This year the 5th annual is being held September 10th and 11th at the Old Stratford Fairgrounds, 20 Glastonbury Drive.

SEPTEMBER 25 (Toronto):
Toronto has decided to get in on the action too. The 1st annual Toronto Garlic Festival will be held Sunday, September 25 from 9:00 am to 4:00 pm at the Evergreen Brick Works just north of Broadview Subway station at 550 Bayview Avenue. There will be over 50 varieties of garlic available for cooking and planting. Admission is $5.

GARLIC CARE:
Garlic can keep for up to 10 months if stored in a cool, dry, dark location. Do not refrigerate garlic.

INTERESTING GARLIC FACT:
Garlic is planted in the fall and then harvested in August (sometimes as early as mid-July) of the following year.

WHAT I DO IN THE OFF SEASON:
When I have run out of garlic from Ontario, I try for garlic from the USA. I personally try to avoid buying garlic from as far away as China. I have had luck finding USA garlic in the winter at my local Produce Depot.

CANCEL YOUR TRIP TO GILROY:
So, go ahead and cancel that trip to Gilroy, California, the Garlic Capital of the World. They say they host the largest garlic festival around. Unfortunately, you’ve already missed it. (Their festival was July 27 – 29th.) Thankfully, it appears you can do all your garlic shopping right here at home in Ontario.

Danish Cucumber Salad with English and Lebanese Cukes!?

I have a charming recipe for cucumber salad that came from my mother and is much like every other cucumber salad recipe in Denmark, where they actually call it Agurkesalat.

Because of the vinegar marinade, it tastes a bit like a fresh pickle.

I enjoy my Danish cucumber salad as a side dish much like I would enjoy coleslaw. It goes well with the Danish meatball called frikadeller. At times I just like to snack on it.

I decided to make this recipe today since I had a beautiful English cucumber from Roots and Shoots Farm in my latest CSA basket.

I think it is kind of quirky that I make my Danish cucumber salad with English and Lebanese cucumbers.

Danish Cucumber Salad

1 English cucumber, thinly sliced
4 Lebanese cucumbers, thinly sliced
6 – 8 tablespoons sugar
1 cup water
1 cup vinegar
1 teaspoon salt
1 teaspoon pepper

Slice cucumber very thinly. (I use a mandoline.) Sometimes I take the skin off, but I will often leave it on, especially if the cucumber is young and fresh.

Combine the marinade ingredients and add the slices of cucumber to the bowl. It should sit for at least 15 minutes before serving (with a slotted spoon). It is best served cold. It will keep for several days.

If you want to make a smaller salad, just use the English cucumber and reduce the marinade ingredients by half.

Staycation Ideas For Your Summer in Ottawa

No European vacations for us. No African safaris or walking the Camino de Santiago. And that’s okay for this year since some very important personal projects have given us an Ottawa centric summer. In between all the unexpected and emotional, we have worked hard to steal wee breaks when we can and enjoy our fair city. Having out of town visitors with us for a time, definitely helped with our picks.

Let me share a few of these delights. Perhaps you will consider doing an Ottawa ‘staycation’.

CARAVAGGIO AND HIS FOLLOWERS IN ROME AT THE NATIONAL GALLERY OF CANADA
“Caravaggio and His Followers in Rome is a major international loan exhibition of approximately 60 works that brings the genius of Caravaggio to Canada for the first time and marks the 400th anniversary of his death. Showing exclusively in Canada at the National Gallery in Ottawa, this ambitious exhibition focuses on the period he spent in Rome.” [excerpt from the National Gallery of Canada’s website.]

My biggest thrill this summer was seeing the Caravaggio exhibit at the National Gallery of Canada. Unfortunately the mister couldn’t join me. I participated in a guided tour with my book club. I decided years ago that bringing along a talking expert suited my art exploring experience best. I need the nuances spelled out for me. To hear a bit about the history of that time. I love the chance to ask questions. It is well worth the $7. Plus we had collapsible chairs to have a seat at each stop.

The entrance fee to the gallery was $12 since I was part of this larger group. Following the exhibit, I spent time, as I always do, reacquainting myself with the art work in the Canadian collection. This proved to connect well with my tour of the Parliament Buildings and also Rideau Hall later in the summer.

NATIONAL WAR MEMORIAL
“Originally built to commemorate the First World War, in 1982 it was rededicated to include the Second World War and the Korean War. In 2000, the Canadian Tomb of the Unknown Soldier was added to the memorial site and symbolizes the sacrifice made by every Canadian who has died or may yet die for their country.” [excerpt from the Wikipedia website]

We like to go to the moving Remembrance Day service held at Confederation Square each November 11. But in reality, the sacrifices made by our fallen soldiers, is something that gives us our freedoms everyday. I appreciated having my own quiet moment by the memorial recently on a hurried day downtown. Their commitment was great. Two minutes of silence before this granite cenotaph has the same gripping reminder for us on a sweltering hot day as it does in bone chilling windy November.

CHANGING OF THE GUARD ON PARLIAMENT HILL
Weather permitting, you can witness the ceremonial changing of the guard on Parliament Hill, each day at 10:00 am. It lasts 30 minutes. To get a good view by the ropes, you should consider coming to the hill for 9:30 am. I stood on the east side in a bit of shade. Consider appropriate sun protection. Although the actual ceremony begins at 10 am, there is a presentation at 9:45 am that gives some interesting history. Worth hearing. The price is right for this show of pomp and circumstance – Free!

Hurry though. This event ends Friday, August 26th.

CENTRE BLOCK GUIDED TOUR OF PARLIAMENT HILL
This tour is a must for every Canadian at some point in time in their lives. Each time I go, I tend to be captured by some theme. The obvious first, understanding parliament’s place in our democracy. Other times I have focused on the beautiful neo-Gothic architecture and the rich architectural history. This time, I felt more taken in by the art work. I wished I had better pictures to show. I think the art work could be a tour unto itself. We were not able to go up the Peace Tower since the elevator was out of service but we were able to climb the stairs to visit the Memorial Chamber. Also a must see.

Again, the price is right – Free!

Tours run Monday to Friday from 9 am to 7:20 pm and then on the weekend from 9 am to 4:20 pm. You can get your free same-day tickets from the Info Tent on the east side of the Centre Block. It’s white and big. You can’t miss it.

Our tour guide was informative and fun. Once through security (this takes a bit), the actual tour was less than one hour. Set aside 90 minutes in your schedule as not to feel rushed.

MOSAIKA SOUND AND LIGHT SHOW ON PARLIAMENT HILL
This show tells the story of the history of Canada with sound and light with the Parliament buildings acting as the canvas. It begins at 10 pm each night on Parliament Hill. Come about 9:30 pm to claim a good spot on the lawn.

Bring a blanket to get cozy in your spot (better than lawn chairs as that will block the views of others) and bug spray just in case. The night I went there was plenty of room. (I did notice chairs set up at the back near Wellington Street for those with mobility issues.)

If you have been to the National Gallery of Canada and the Parliament Buildings already, your knowledge of Canada is starting to weave together.

This event ends Monday, September 5. And the price? You guessed it – Free!

PHOTOGRAPHS BY YOUSUF KARSH IN THE FAIRMONT CHATEAU LAURIER
Yousuf Karsh is Canada’s most famous portrait photographer. As you stroll through the lobby of the historic Fairmont Chateau Laurier you can see some of his works such as: Winston Churchill, Albert Einstein, Stephen Leacock, Georgia O’Keeffe. Consider taking in afternoon tea in Zoé’s Lounge.

GUIDED TOUR OF RIDEAU HALL
Whether you are a monarch or not, the guided tour of Rideau Hall is worth it to catch a further glimpse into Canada’s history. It is the official residence and workplace of the governor general and the only one of the six official residences that is open to the public. Again, I was attracted to the art collection. I would love it if they spoke more about the pieces and the artists.

Guided tours of the residence are free of charge and last approximately 45 minutes. As you approach the residence, you will see where you can book your tour time. The grounds themselves are open from 8 am until an hour before sunset. The residence is on 79 acres. There is also a grounds tour if you would like to check out every bit of it. More details for planning your visit can be found on their website.

CANADIAN DELICACY – POUTINE!
No visit to the Nation’s Capital would be complete without trying one of our famed regional dishes – poutine!

Apparently poutine has its origins in Quebec and the love for this food has now made its way across Canada. I would say there is a definite concentration of poutine houses still mainly in Quebec and on the fringes. (Which includes the Nation’s Capital!) A good poutine has to have fries that are crisped well to withstand the saucy gravy. The gravy should not be too salty. The cheese component works well if it is St. Albert’s cheese curds. Shredded cheese will not do.

We consulted the experts for just the right destination and then made our way to S & Fries at Carling and Maitland. A full picnic table of keen tasters dug in. Perhaps a dish only a Canadian could love.

Napa Cabbage Coleslaw from my Roots and Shoots Farm CSA Basket

I love a freshly harvested cabbage for coleslaw. Although napa cabbage is a bit unconventional for slaw, I decided to give it a try since this week’s CSA basket from Roots and Shoots Farm had said cabbage, plus a bunch of carrots and also onions.

I used my KitchenAid food processor for shredding the cabbage and grating the carrots. The small cutting blade for the cabbage and the large grating blade for the carrots.

Because napa cabbage does not grow as tightly as a normal head of green cabbage, it can easily catch the dirt from the field, as well as some outdoor creatures. We cut the base of the cabbage off before washing each leave individually.

After it was well dried, I made bundles to push through the food processor.

My favourite dressing is Bobby Flay’s Creamy Coleslaw recipe, which I found on the Food Network website a few years ago.

Creamy Coleslaw
adapted from Bobby Flay, Food Network

1 head napa cabbage, finely shredded
1/2 bunch of carrots, cleaned, peeled and grated

Dressing:
3/4 cup mayonnaise
2 tablespoons sour cream
1 small onion grated
2 tablespoons sugar
2 tablespoons white vinegar
1 tablespoon dry mustard
2 teaspoon celery salt
freshly ground pepper to taste

The napa cabbage is structurally a mix of very delicate leaves and a base of typical cabbage density. Although the slaw was lovely when served right away, I am not so optimistic about its beauty when we have it for lunch tomorrow. I would consider just dressing what I would use for the meal and keep extra the cabbage/carrot combo separate from the dressing for later. The shredded cabbage should be well packaged though so it doesn’t brown or wilt.

Next time I also want to reduce the salt and will try to make my own celery salt by using celery powder and salt with a lower ratio on the salt.

Stella Luna Gelato Café – A Quick Lick

Classy. Refreshing. Very classy and refreshing. Very classy and refreshing gelato.

The much anticipated Stella Luna Gelato Café finally opened yesterday in Old Ottawa South at 1103 Bank Street, just south of Sunnyside.

The buzz has been building as we have been reading about it’s overdue opening, first in the May edition of Old Ottawa South’s community paper, The Oscar (Page 9), then recently in the blogs of Ottawa Magazine and Apt613. They even received enthusiastic mention when Ottawa Magazine’s food editor Shawna Wagman talked about her ice cream article on CBC Radio’s All In A Day with Alan Neal July 26.

I had a chance to talk briefly with Alessandro Giuliani yesterday. It is clear he is very proud to be supporting, his wife Tammy, in her new endeavour. He re-emphasized the importance they place on using the very best of ingredients. In particular, the hazelnuts of Piemonte and the pistachios of Sicily. He is very pleased with the roomy layout of the store. He says it comfortably seats 36 in any type of setting. There is banquette seating, a sit up bar, wing chair groupings and then a few round tables in the front of the store.

I had a medium for $4.25. Once again my eyes were bigger than my appetite but I made it to the bottom of the cup. Happiness in every bite. A small goes for $3.25 and a large goes for $5.25. A waffle cone is extra. They also offer take home tubs for $8.50 (half litre) and $15.95 (litre).

While I was there, the bake counter was largely ignored as we all crowded around the cooler with the 24 flavours of gelato. But clearly someone had taken a taste, as a number of the plates of baked goods only held crumbs. I had my eye on the almond torte.

Our choices last night were: Piemonte Hazelnut and Sicilian Pistachio for me; Cioccarancio (chocolate and orange) and Ruby Peach Lavender for the mister. We tasted each other’s choices and had a hard time picking a favourite of the four.

The also had ‘two leaves and a bud‘ teas and Blasercafé coffee beans available.

Owner, Tammy Giuliani, recently made a youtube video with her husband, Alessandro, announcing the store’s opening on the Civic Holiday long weekend.

Stella Luna painted an excellent first impression. We look forward to returning to try more gelato flavours but to also experience what other food stuffs may be coming from their kitchen. This is a meeting place for the community of Old Ottawa South. A meeting place works very well when it can be accompanied by great tastes!

Tammy and Alessandro have a very dreamy, romantic story about how they first met and then committed to a lifetime of happiness together. Read all about it on the website. It is no surprise that their new place would make for a great couples outing. I wonder how many proposals will they have in their store after just 3 dates?

Here is just a quick glimpse into Stella Luna from our hurried visit last night.

Tasting process already well underway. Clearly we exercise different attack strategies.

Stella Luna Gelato Café

1103 Bank Street

Ottawa, Ontario

613.523.1116

website: www.slgelato.com

facebook: Stella Luna Gelato Café

twitter: StellaLunaCafe

Tues to Sun: 8 am – 10 pm

Mon: CLOSED