Our Head Chef Rebeka with Second Cook Helene made this delicious recipe, using the yummy fresh spinach our garden manager Holly and her team harvested from the Hollyhock Garden! (By the way, did you know that we are hiring for cooks? Come join us in the kitchen!)
This dish is super simple and so fresh and indicative of Spring/Summer harvest garden bounty. The color was so lovely, the texture both crunchy with fresh spinach and stems and palatable with the marinating of the cabbage. Leftovers could also be added to a sandwich the next day for lunch in lieu of a lettuce leaf, or served again a 2nd time with supper …essentially it will hold up quite well!
Continue reading Spinach and Red Cabbage Slaw With Walnuts
This recipe is from our Garden to Table cookbook and created by author and Chef Moreka Jolar.
Our favourite is Cranberry-Orange Sauce (see recipe below), but these cookies can be a vehicle for any of your preserves. You can’t go wrong…strawberry-rhubarb, ginger-peach, blueberry, blackberry, raspberry, apple butter, marmalade… Time to get some of that dusty canning off the shelf and give it new life.
Feature Photo from Ripple Rock Cooks
With the ripening of fresh berries in abundance, here is a recipe for you to try at home. This recipe is from our book “Hollyhock Garden to Table” which can be purchased from Banyen Books & Sound online, or in store at our Cortes Island campus. Continue reading Whole Wheat Raspberry-Cornmeal Scones
feature photo – Jeannie Fletcher, Flickr Creative Commons
An Easy, Healthful Valentine Sweet for Your Sweetheart
This recipe is from our Garden to Table cookbook and created by author and Chef Heidi Scheifly. Avocados are just coming back in season in California, ripening February through September (with peak output over the summer), Mexico’s crop is pretty consistent year-round. A
vocados contain 20 different vitamins and minerals, 160 calories, 2g of protein and 15g of healthy fats. Avocados contain no cholesterol or sodium, and pack more potassium than bananas. They are loaded with heart healthy mono saturated fatty acids, the majority of which is oleic acid, like healthy olive oil. Avocados are linked to reduced inflammation and loaded with fibre. Their creamy goodness is delicious and nutritious.
Feel free to serve this healthy and delicious dessert in a bowl with a spoon for everyone or more elegantly in wine glasses with berries or mint for garnish.
Fresh Avocado Chocolate Pudding
serves 6, Vegan, Gluten-free, Raw
2 c. mashed avocado
1/2 c maple syrup
2 t. vanilla extract
1 t. balsamic vinegar
1/4 t. salt or tamari
3 T. coconut oil
1 c. raw cacao powder
In a food processor, blend all ingredients except the cacao powder. Once well combined and smooth, add the cacao powder and blend again until incorporated. Taste and adjust with more sweetness if desired.
Chill for one hour before serving. Super decadent at room temp., but sets up well after some time in the fridge.
Enjoy with your Valentine for a healthful and easy chocolate dessert!
Hollyhock 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.