By Rebeka Carpenter (Hollyhock Head Chef) & Tecuana Wooldridge (Hollyhock 1st Cook)
Tecuana Wooldridge, one of our 1st Cooks, made this simple and delicious salad yesterday for lunch for 75 people. Our wonderful gardeners have been busy harvesting apples from our many trees, so we put them out in our communal fruit basket to enjoy and we cook them at most meals at this time of year. We start with the early transparents, which are great for a quick nibble and most certainly for baking and apple sauce. Then we move into other varieties as we wind down from summer and into fall. These include many of our old trees from homesteading of years past, variety names unknown.
This salad is best with tart apples. We used a mix of 2 varieties from our old trees in the Hollyhock garden. Our weather is so amazingly beautiful in BC at this time, so making a quick, easy, barely-cooked and fast put-together dish is just the thing to nourish us. We now have ample space in our day to enjoy the outdoors for a hike or a swim to cool off, or to take on a picnic on the water in a kayak or boat, or simply to the beach or lake and soak up the sunshine.
Continue reading Sauteed Apple Salad
By Rebeka & Tec from the Hollyhock Kitchen
We at the Hollyhock kitchen really like this recipe, as these are ingredients that we are presently using in our kitchen to feed approx. 60 people, 3 meals per day. This is a yummy lunch or dinner side dish or salad.
There are so many wonderful varieties of apples and hard/fall squashes available at this time from our gardens, local Farmers’ markets, and conventional stores.
Continue reading Apple & Butternut Squash Salad
By Rebeka Carpenter and Tecuana Wooldridge, adapted from “Joy of Cooking”
Tecuana made this cake in a loaf pan yesterday at breakfast and received many compliments. It’s one that can be easily adapted to different size pans. This recipe calls for a 9×9 baking pan, but we served it in a larger style loaf pan for ease of service in our setting. It is adapted from the famous cookbook bible, ”Joy of Cooking.” In that iteration, it includes a streusel topping which we omitted, and we substituted yogurt for the sour cream. You have the option of mixing nuts into the batter or sprinkling them on top. These early transparent apples provide a delicious bottom layer. One can easily invert the loaf or cake for upside down service on a wood cutting board or platter, sprinkled with edible flowers like we do at Hollyhock. We often top ours with borage (my fave), calendula, nasturtiums rose petals or sunflowers.
Continue reading Early Transparent Apple Yogurt Coffee Cake