Zucchini Basil, Saskatoon Cornmeal, Red River Raspberry and Apple Cinnamon Honey
Don’t you just know it is going to be a great day when you arrive to a spread of wonderful homemade food – where ever you are? I do! Especially when I don’t expect it, and I definitely did not expect the loving touch that welcomed us this day from Patti Milligan of Lola Canola Honey! She was the co-leader to the Edible Garden Tours this year hosted by Claudie Bolli of Wild Green Garden Consulting. This is Claudia’s first year of taking it over from Ron Berezan, Edmonton’s own Urban Farmer, now living in British Columbia.
This is a not to be missed tour if you are interested in edible gardening at all. I only attended the morning and this is still an epic post. I burned my hand very badly on the coffee and by noon just had to go and take care of it. All ice packs had melted. I will not be commenting on the tour that follows, but leave the information to your imagination through the photo essay. If you have questions, please ask and I will do my best to answer, or shoot over and ask Claudia on her site.
We visited five gardens in the morning and my group saw four in the afternoon. I heard a maybe missed the best part of the day, but I cannot imagine anything better than the morning I spent, burned hand and all. One of the gardents you will see is my friend, Kevin Kossowan’s garden, and if you have questions about his space, pop on over to his site to ask those.
The muffins were incredible. Thank you to Patty for sharing her recipes! Thank you to Claudia for the wonderfully planned day and thank you to my driver Christina for the company and friendship!
Registration
House One
Garden Two
Garden Three
House Four
House Five
Lunch
I thought I could make it for the afternoon, but I was in agony at lunch. Agony. However, I will be first in line next year. This was a phenomenal experience! Phenomenal!
Zucchini-Basil Muffins
Ingredients:
- 2 eggs
- 3/4Â c milk
- 2/3 c ve. oil
- 2 c flour
- 1/4 c sugar
- 1 tbsp baking powder
- 1 tsp salt
- 2 c shredded zucchini
- 4 tbsp dried basil
- 6 tbsp grated Parmesan cheese (1 tsp per muffin)
- Pre-heat oven to 400° F
- Beat eggs in bowl; stir in milk and oil
- Combine flour, sugar, baking powder and salt; mix dry ingredients into egg mixture just until moistened (batter should not be completely smooth)
- Gently mix in zucchini and basil
- Fill greased muffin cups about 3/4 full
- Sprinkle each with cheese
- Bake at 400°F for 18 to 20 minutes or until done; remove from pan
- Take to your neighbours and be prepared to be friends for life!
Ingredients:
- 1 cup cornmeal
- 1 cup flour
- 1/3 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup buttermilk
- 6 tbsp melted butter
- 1 egg, lightly beaten
- 11/Â cup fresh or frozen Saskatoon berries
- Pre-heat oven to 400° F
- Sift dry ingredients together in bowl; form a well in the dry ingredients and add combined liquids, stirring until just blended
- Fold until gently combined
- Butter muffin tin, or use paper liners
- Fill muffin tins 2/3 full
- Bake 20-25 minutes at 400° F, or until tops of muffins spring back when lightly touched
- Makes 1 dozen large muffins
- 1 cup flour
- 3 tsp baking powder
- 1/2 tsp salt
- 3/4 cup Red River Cereal
- 1/4 cup brown sugar
- 1 egg
- 1/4 cup melted butter
- 1/3 cup milk
- 1 cup mashed, fresh or frozen raspberries
Instructions:
- Pre-heat oven to 400° F
- Measure dry ingredients into a large mixing bowl; stir with a fork until well blended
- Whisk or beat egg, butter and milk
- Stir in dry ingredients and mix briefly
- Add raspberries and mix until evenly blended
- Fill greased muffin tins 2/3 full
- Bake at 400 F for 20 minutes, or until done
- Makes 12 large muffins
I used Red River Cereal and dried apples from last year. I also forgot to sprinkle cinnamon-sugar on top.
- 1-1/2 cups Red Diver Cereal
- 1-1/2 cups boiling water
- 1 cup whole wheat flour
- 1/2 cup all-purpose flour
- 3/4 cup unpacked brown sugar
- 1-1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 teaspoon salt
- 1 tsp ground cinnamon
- 1/4 cup honey
- 1/4 unsweetened applesauce
- 2 egg whites
- 3 tbsp butter, melted
- 1 tsp vanilla
- 1-1/2 cups peeled, cored, and finely chopped apples or the same amount of dried apples (Patty used dry)
- cinnamon-sugar to sprinkle on top (Patty didn’t do this)
Instructions:
- Preheat oven to 325ºF
- Pour boiling water over cereal in a medium bowl; stir and let stand for 20 minutes
- Combine flours and next 5 ingredients in a large bowl; set aside
- In a small bowl, whisk together honey, applesauce, egg whites, butter and vanilla
- Add applesauce mixture to oats and stir until smooth
- Add oat mixture to flour mixture and stir until dry ingredients are moistened
- Fold in chopped apples.
- Spray large muffin tin with non-stick spray (or use paper muffin cups)
- Divid batter among 12 muffin cups
- Sprinkle each muffin lightly with cinnamon sugar, if desired
- Bake for 25 minutes, or until wooden pick inserted in center comes out clean
- Remove from pan and let cool
- Makes 12 muffins
You have captured it beautifully Valerie – just as I remember it! What a spectacular day it was – so much FUN!
A perfect way to spend a morning Valerie. Hope the hand is much better. Thank you also for sharing these recipes with us!
What fun! It just makes me think that if you have a little land, its a shame not to have something lovely growing on it. There is something about growing food on your own property that is so satisfying.
I think the apple cinnamon honey muffin has my name on it.
*kisses* HH
HH – thinking of you while under the Umbrian moon!
🙂
V
Hope your hand is feeling better!
Wow, I can’t believe you have that impressive garden right in the middle of the city…what a jewel! Just goes to show that eating local truly can happen anywhere!!!