Tag Archives: Garden

Hollyhock Garden to Table: Garden-Inspired Cooking Celebrating 30 Years of Exquisite Hollyhock Meals

Cookbook-GardentoTableHollyhock has done it again. Along with its stellar educational programs and spectacular island wilderness setting, Hollyhock has long been renowned for its organic garden inspired cuisine. “The food is incredible. Trust me on that one; I’m a Chef; I should know,” says Hunter M. of Vancouver in his Tripadvisor review. Hollyhock’s second cookbook Garden To Table has remained on the BC publishers bestseller list for several months since its release this March.

Authored by Hollyhock chefs Moreka Jolar and Heidi Scheifley of Ripple Rock Farm and with a forward by internationally acclaimed health expert Dr. Andrew Weil, reviewers are heralding Hollyhock Garden To Table as “…a book about scrumptious food and the professional chefs who are advocates of sustainable, garden-fresh foods for the everyday table,” —Marilyn K. Alaimo, Chicago Botanical Garden. At the heart of Hollyhock’s flavourful cuisine is produce grown footsteps from the kitchen in a one-acre French intensive bio-dynamic garden. With its open kitchen Hollyhock guests witness the connection between soil and dining table as gardeners harvest produce daily and Hollyhock chefs work their magic with the freshest seasonal ingredients.

Due to customer demand, New Society Publishers based on Gabriola Island, BC picked up the mantle to publish Hollyhock Garden to Table, 10 years after publishing best selling Hollyhock Cooks, Food to Nourish Body, Mind and Soil. With the success of both cookbooks foodies hope they wont’ have to wait another decade for the next installment.

At only $24.95, we’re able to offer this brand new selection of recipes from our kitchen for $5 less than our first cookbook published 10 years ago!

Order today by visiting our online store here.

Learn to cook with our very own Authors of Hollyhock Cooks Garden to Table

FROM Ripple Rock Cooks

“Our entire lives are about food … when we’re not growing it, we’re cooking it. When we’re not cooking it we’re eating it.  When we’re not eating it we’re talking about it, writing about it, and generally marvelling in the wonder of it.  It started simply enough, with a couple of foodies in a kitchen … that led to a catering business … which led to the start-up of a farm … and in the midst of all that we’re also writing a cookbook!

When we’re not growing food, raising animals, catering, teaching cooking classes, and writing cookbooks – we’re also designing websites and attending births … seriously.  We know this sounds like a bit much, but it’s ok, we just put on our super hero capes and get things done.”

Moreka Jolar is most fired up when creating good eats and motivating others to do the same. Her career has taken her from Vancouver’s artisan bakeries to busy island retreat centres. She has been a chef at Hollyhock for 15 years and co-authored the bestselling cookbook, Hollyhock Cooks and just recently, Hollyhock Garden to Table (Spring 2013). Moreka’s passion for fresh, inspired foods is as infectious as her laughter.cookscooperative.com

Heidi Scheifley‘s experience with food over the past 15 years has brought her into kitchens around the world.  She received certification as a Gourmet Natural Foods Chef at California’s Bauman College of Holistic Nutrition & Culinary Arts. Heidi has been a chef at Hollyhock and co-authored Hollyhock Garden to Table (Spring 2013). She spends her days growing food by the ocean, dreaming of goats and a wood-fired oven.  cookscooperative.com

Join Moreka Jolar, and Heidi Scheifley for a tasty program; Hollyhock Cooks, Oct 18-23, 2013 on Cortes Island. 

From Our Kitchen ~ Yummy Braised Beets with Coriander & Cumin

From our newly published cookbook Hollyhock Garden to Table, available here. 

Recipe by Hollyhock Kitchen Manager Rebeka Carpenter

BRAISED BEETS WITH CORIANDER & CUMIN

More often than not, it’s the simplest of dishes that are the most popular. This is one of those. We can never seem to make enough. Try this recipe with a combination of red, gold and striped beets, cooked separately and combined just before serving. Serve on a bed of spicy greens such as mustard and arugula.

Serves 4 – 6
Vegan

• 1/2 tsp coriander seeds
• 1/2 tsp cumin seeds
• 4 medium betts, peeled and quartered
• 3/4 cup water
• 1/4 cup thinly sliced shallots
• 1+ tbsp sherry or red wine vinegar
• 2 tbsp extra virgin olive oil
• salt & pepper to taste
• chives, chopped for garnish

CRUSH the coriander and cumin seeds under a heavy glass or dish on a cutting board. In a medium covered saucepan, bring the water to boil with the beets, shallots and crushed spices. Reduce to simmer until the beets are truly tender, about 15 minutes. Drain the remaining liquid into a small bowl. Add the sherry or red wine vinegar and slowly drizzle in the olive oil while whisking. Coat the beets with the vinaigrette, season with salt and pepper and serve warm, topped with chives.

I make this salad quite regularly.  It is an integral part of my repertoire.  I had the pleasure of serving this dish while cooking this winter in Hawaii on the beautiful remote island of Molokai.  I was at P’u O Hoku  Ranch.  The last Friday I was there, I was asked to make lunch for a group of locals who in conjunction with the Ranch care for the gorgeous Halawa Valley.  I had all but closed up the kitchen and was scrambling a bit for ingredients; the gardener and I settled on beets…  Red freshly picked, with a spring of rainy goodness.  I peeled the beets carefully so as to not get beet juice everywhere- I do recommend a non-porous cutting board, rather than your good wood one.  I was so pleasantly surprised as to how quickly the beets cooked up.  Fresh food cooks faster, more tender, me thinks!  I saw a few of the guests, leaving in their cars; later, we passed on the road, and they all stopped me to comment on the meal , and the beet question was asked. How did you prepare those beets?  So get ready for the question, how did you prepare those yummy beets.

And most of all-

Have fun!

Rebeka

Carpenter.1

Farm Folk can Be City Folk BY REBECCA CUTTLER

Experiencing Vancouver’s urban farms, By Rebecca Cuttler for www.farmcityfolk.ca

Rebecca Cuttler, Executive Assistant to Joel Solomon at Renewal Partners, and an SVI and SCI Alumnae, has written an article for FarmFolk CityFolk Magazine about Vancouver’s urban farming scene.  A print version of the magazine is available for free at specialty grocery and wine shops in British Columbia.

Farm Folk can Be City Folk

If you are paying attention, you might catch it out of the corner of your eye: an almost hidden half-acre where Vancouver’s urban landscape gives way to a lush market garden bursting with flowers, multi-coloured beans and deep red beets. Farmers on 57th is one of a growing number of farms situated within Vancouver’s city limits.

Karen Ageson and Tessa Wetherill are the farmers in ‘Farmers on 57th’. I’m meeting with them in a cluster of lawn chairs next to the market garden stand, and a neighbour and cSA member interrupts us. She has a small plastic bag in her hand, out of which poke some seedlings with leaves that range from green to purple to a near-blue. “Here’s the rainbow kale I was telling you about,” she says, handing it to Karen. We all take a look. Karen and Tessa have never seen this variety before.

Farmers on 57th runs a 30 member cSA program: households sign up at the beginning of each year to receive a weekly share of the farm’s harvest. cSA members come from many walks of life. Some, like the rainbow kale-grower, are gardening enthusiasts. others are busy downtown workers who didn’t know anything about local food production until recently. What they share is the fact that they all pick up a week’s worth of produce at the place where it is grown. As Wetherill explains that, “more and more they stick around, they walk through the garden, they talk to each other.” In many cases, members have had to dramatically changed their diets simply to keep up with the harvest. “I have so much respect for the amount of vegetables they eat,” says Wetherill. “We give them a large box, in the spring they’re getting just greens and greens and greens. They’re like, ‘I have to eat salad every night!’”

Read the full article here, see page 18.

Spring Has Sprung and Bees are Buzzin'

The sights and sounds of Spring are gracing Hollyhock as the garden wakes from winter slumber.

“The Hollyhock garden is Hollyhock, and Nori Fletcher is its genius. She created it on land that was little more than infertile sand, subject to ocean spray and severe winter storms. Under her sure and skillful hand, it produces blooms for the flower arrangements that enliven the lodge, gathering places and guest rooms. Nori mastered garden-to-table cooking way back when.”

– Andrew Weil, MD,
from the foreward to our brand new cookbook
Hollyhock Cooks Garden to Table

  NOW AVAILABLE!
Contact 800.933.6339 or registration@hollyhock.ca