Someone once told me, never leave your car window unrolled in the cove in summertime; someone will inevitably drop a bag of zucchini on the seat and run.
Summer means many things. For example, our perennial quandary: what on earth will we do with all that zucchini? Lucky for us, Cathy Buchanan has shared this recipe for shaved zucchini salad with Miso vinaigrette.
Summer also means... BowFEAST! Our popular annual local eating event -celebrating the harvest and honouring our island farmers - is the week of August 20. We'll be encouraging islanders to put on feasts at their own houses, in their own way, using all-local (or BC) ingredients. Barbecued Bowen chicken? Check. Island beets, carrots and taters? Check. Salt Spring Island wine? Oui.
The celebration culminates in our community farmers' market on the library lawn, Sat., Aug. 20 from 9 a.m. to noon. Please join us! Everyone is welcome to sell: get in touch with me at [email protected]. And do you mind sharing some of your favourite recipes?
BowFEAST is a project of Bowen Agricultural Alliance, in partnership with BICS, Bowen Island Community Recreation and the Bowen Island Municipality. The market is tied into the BICS youth Grow to the Market program and the BICS edible garden.
BAA is a registered non-profit society and grassroots community organization working to increase the viability of small-scale agriculture, promote local eating, and advance food security on Bowen. For more info, see www.bowenagalliance.ca.
Shaved zucchini salad with Miso vinaigrette
Recipe from Food & Wine magazine 2005
1ST PART
WHISK TOGETHER:
3 tbsp miso paste
2 tbsp soy
2 green onions chopped
1 tbsp rice vinegar
1 tbsp lemon juice
1 tsp sugar
1 Thai chile or sweet pepper chopped
1/4 cup olive oil
1/4 cup cilantro or parsley
salt and pepper to taste
2ND PART
6 small zucchini
Using cheese slicer or mandoline, slice zucchini very thinly lengthwise
3RD PART
1.5 tbsp toasted sesame seeds
1 sheet of nori cut into thin slices, two inches long by 1/4 inch
Toss dressing and zucchini together in a large platter just before serving. Sprinkle with sesame seeds and nori.
Really good!
MICHELLE PENTZ GLAVE
BOWFEAST
