So many have been asking for the Pumpkin Cookie Recipe we use in our Healthy Summer Fun Camps for Kids that I've decided to post it here. I'll upload a photo when we make the cookies in one of our upcoming Wednesday's at Terralicious after school kids program - see Saanich Recreation for details.
I've been making these cookies since our children were very young. They still love them.
1 c. shortening (if you use butter the cookies will be excellent but much flatter)
1 c. sugar
1 egg
1 c. pumpkin (garden grown, stewed pumpkin is best but I've used canned)
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. vanilla extract
1 c. semisweet chocolate chips
1/2 c. chopped pecans
Beat shortening with sugar. Add egg and pumpkin. Combine and add dry ingredients then stir in vanilla, chocolate and pecans. Drop by tablespoon on parchment lined sheets. Bake at 350 degrees for 13-15 minutes. Cool. Yields 5 1/2 dozen moist and yummy cookies.
Fall in Terralicious fields and that of our fellow community farmers at Haliburton Farm is glorious this fall with the sun shining brightly. Sandy Grayson took these beautiful photos, featuring Farmer Ray's eye-poppingly large turnips, fall grain, bird pecked sunflower heads and grapes coming to ripe. 
Terralicious was proud to host Slow Food's Great Tomato Brunch at the Haliburton Fam this past Saturday and what a yummy treat it was. Tomatoes of all shapes, colours, and sizes stood firm for squeezing and tasting by enthusiastic samplers after which we all sat down to a long table of good food and talk of food. We enjoyed salads and tarts and homemade bread, soups and crumbles and even a tomato (call that Andy Warhol) cake. 
