A Fair to Remember

The Gravenstein Apple Fair is sponsored by Sonoma County Farm Trails, a non-profit organization created to support sustainable agricultural diversity in Sonoma County through the promotion of its members’ products via on-site sales.

2011 Apple Fair Dates
August 13th (10am-6pm)
August 14th (10am-5pm)

Admissions Information

* Adults $12
* Seniors $10
* Youth 6-12 $5
* and kids under 6 FREE.
* Tickets will be available at the door, no advance ticket sales.

http://www.gravensteinapplefair.com/

Creamy Zucchini Omelette

The Essential Vegetarian Cookbook, Murdoch Books, 1996, pp 106-107.

Preparation time: 5-10 minutes

Total cooking time: 12 minutes

Serves: 2

Ingredients:

• 2 medium zucchinis (courgettes)


• 2 tablespoons olive oil


• 60 g (2 oz) butter


• 1 clove garlic, finely chopped


• 5 eggs


• 2 tablespoons cream


• 1/2 teaspoon salt


• 1/4 teaspoon pepper


• 2 tablespoons freshly grated Parmesan cheese

Note: Buy Parmesan cheese in block form and grate it yourself for a fresher taste.

Cooking:

1. Slice the ends of the zucchinis and cut horizontally into very thin slices. Place half the oil and half the butter in a frying pan and heat until the butter melts. Add the zucchini and cook, stirring, for 2-3 minutes or until the zucchini is golden. Sprinkle chopped garlic on top and mix gently. Cook for another 30 seconds. Using a slotted spoon, lift onto a plate. Wipe out the pan with a paper towel.


2. Beat the eggs with the cream, salt and pepper. Reheat the pan, add the remaining oil and butter and, when very hot, add the eggs. Stir the eggs with the back of a fork. Cook the mixture for 1 minute, tilting the pan and lifting the omelette's edges occasionally to allow the uncooked egg to flow underneath.


3. When the mixture is partly set, spread the zucchini evenly over the top, covering the egg mixture. Reduce heat and cook for 5 minutes, or until set around the edges. Remove from heat and sprinkle grated Parmesan cheese over the top. Cover with a lid and leave the omelette to rest in the pan for 2 minutes. Slide onto a plate and cut into wedges. Serve with a salad.

Daniela's Scrumptious Secrets

There was a yum yum yum buzz going on at the Food Matters table during Earth Week. Daniela Weeren offers up her trade secrets so we can bring this simple scrumptious goodness home...

Five Minute Bread (literally so)

Mix together with a spoon

600 gr. Flour

60 gr. Sunflower seeds

60 gr. Flax seeds

60 gr. Sesame seeds

1 package yeast

2 Teaspoons Salt

2 ½ Tablespoons Fruitvinegar

Add 600 ml. lukewarm water

Stir until everything is wet

Pour into a oiled and floured pan

Put it in a cold oven. (do not preheat)

Turn the oven on to 395 F.

After one hour take it out and it is done!

(Feel free to experiment with the seeds in the bread. For the bread on the Earth week Table I used spelt berries, sunflower seeds and rolled spelt flakes…)

Click here for Gram conversion calculator

Banana bites

125 gr. Butter

70-80 gr. Brown sugar (the recipe calls for 125 gr., but I found that far too much)

2 mixed eggs

200 gr. Flour (I used Spelt and Whole Wheat)

2 Teaspoons Baking Powder

1 Pinch of Salt

2 Tablespoons Joghurt or Buttermilk

200 – 300 gr. mashed Bananas (again the recipe calls for more (500 gr.), but it tasted also good with less)

preheat over to 375 F.

Grease a squared pan (20 / 20 cm) and put a squared sheet of baking paper on the bottom

mix Butter and Sugar together until it is well blended together – the longer the better

pour in the eggs and mix well

mix Flour, Salt and Baking Powder in a second bowl

put (or sieve) it into the egg mixture and gently stir together with a wooden spoon

Add the mashed Bananas and the Joghurt/Buttermilk

Pour into the pan

Bake for about 35 Minutes

Take it out and let it cool down for about 10 Minutes

Cut into little squares

Enjoy!

They taste great with Joghurt cheese (let European Style Plain Joghurt (Strauss) drain out over night in a cheese cloth and a sieve. Add a little bit of Agave Syrup to that more firm Joghurt in the morning).