Kids Club with Chef Cosmo Meens & Florist Marty Snow

We had so much fun with Marty Snow instructing us how to create beautiful floral bouquets to adorn our luncheon table.  Chef Cosmo entertained while creating a fantastic raw veggie roll.   Our formal lunch included homemade bread, an edible flower adorned small leaf salad, and a Siglanda potato frittata made with eggs we collected from our chickens.  Dessert shown here was a fresh rhubarb fool with yummy gingered whipped cream and Pauline's famous Ginger cookies.  I'll be posting a list of dishes we prepared this week.  Camp participants are encouraged to contact us by email for recipes @ info@terralicious.ca.  

Good Food and Fun at the Farm

One of the lunch time meals at our Healthy Summer Fun Camps for Kids included Zucchini Pancakes done without oil on a griddle.  Zucchini is fun and easy to grow and the kids loved the pancakes so we've decided to share the recipe.   This recipe makes about 7 small pancakes.   Combine 2 cups of shredded zucchini with 1/4 cup finely diced sweet onion, 3/4 cup Panko breadcrumbs, 1/4 cup finely shredded Parmesan cheese (we used Natural Pastures Parmadamer Cheese) and 2 eggs (ours were double yokers collected from our Terralicious chickens).  Form each cake on the griddle using two large tablespoons of mixture.  Flatten, and cook on medium-high heat, flipping when a nice crust has formed on the bottom (too soon and the cake will fall apart).  Top the finished pancake with a dollop of delicious organic yogurt (we love Olympia-plain) with diced cucumber, radish and/or tomato.   Season with finely chopped herbs (kids like basil) and sea salt.   This recipe is an adapted version of Kate Lavin's Savory Summer Squash Cakes as published by Carolyn Herriot of The Garden Path.  Thank you Kate and Carolyn.

Certified Organic Chicken Eggs

Our seven Isa Brown hens are all grown up and started laying about 10 days ago.  The hoopla surrounding their first eggs started with a cacophony of clucking and squawking from the little cedar house.  Then came the proud grins and congradulatory hugs all around.  Way to go girls! Celebrations ended with a ceremonial cracking and the production of this lovely fingerling and fresh herb frittata accompanied by farm fresh bread.