Recipe contest winner is Kelly Smith!
Congratulations to Kelly Smith! She’s the winner of our BowFEAST recipe contest.
The idea was a fun recipe using local island-grown ingredients. We asked folks to drop a recipe in a BowFEAST contest box at Phoenix.
***FEEL FREE TO SHARE YOUR FAVOURITE RECIPES USING PRODUCE FROM THE GARDEN HERE!!!
It was tough to choose the best one (thanks to everyone who submitted!), but we chose Kelly’s recipe for its tasty use of zucchini/squash–that pesky veggie that runs amok taking over the entire garden, and then you have no idea what to do with all of it. I’ve heard it said that you can tell a Bowen Islander by whether he keeps his car windows rolled up and the car locked in summer or not. If not, someone will drop a giant bag of squash on the front seat and run!
Kelly wrote: “For all of us who have an abundance of zucchini sized like baseball bats or normal squash.”
Without any ado, here’s her recipe…
And see below for the two runners-up: Heather Prittie’s recipe for Roasted Pattypan Squash and farmer Jane Ferguson’s Rhubarb and Tayberry Preserves. (Emily van Lidth de Jeude had a super creative Slug and Blackberry Salad for the adventurous foodies among us.) The prize, donated generously by Phoenix on Bowen, is a cookbook called FRESH–Seasonal Recipes Made with Local Foods by BC locavore pioneer/restaurateur John Bishop.
Kelly Smith’s Baked Zuchini
1 lg zucchini or 1 reg squash
1 onion chopped fine
4 tomatoes skinned if desired, chopped
2 garlic cloves, chopped
1/2 cup basil, chopped
3/4 cup Feta with herbs or other cheese to taste
salt & pepper
1/2 cup approx. bread crumbs
Cut zucchini/squash in half lengthwise. Scoop out center leaving about 1/2″ skin and flesh. Chop flesh roughly. Cook onion, tomatoes and garlic in a sm amount of oil. When soft, add flesh of squash and cook until soft. Stir in basil, cheese, salt and pepper to taste, and bread crumbs to bind the mixture. Pack back into shells and put squash back together. Wrap in foil and BBQ or in oven 375 degrees 15-20 mins. Serve in thick slices. Great hot or cold as side or on its own for lunch or supper.
Heather Prittie’s Roasted Pattypan Squash
I came home from BowFEAST with an uplifted spirit — and a gorgeous array of veggies, including a small pile of pattypan squash. Cute and colourful, and just radiating the aura of early August garden, they were not to be resisted. This loose recipe aims to release the flavour of just-picked pattypans while preserving a firmish texture. The garlic is a must — this dish was partly conceived to fully exploit the fabulously big and fragrant bulbs we bought at Marg and Drew Burgess’s (Bowen Brook Farm) table.
Ingredients
* 1 to 2 pounds of pattypan squash (leave them whole if “baby” size, quarter if medium, and cut into sixths or eights if on the large side)
* 1 to 3 large (elephant) garlic cloves, unpeeled, ends trimmed
* 1 medium or large red or white onion, coarsely chopped
* Olive oil for tossing
* Balsamic vinegar or balsamic reduction for tossing (Nonna Pia’s balsamic reduction, made in Whistler, recommended)
* 1 or 2 medium tomatoes, chopped in quarters lengthwise
* Chopped fresh basil to taste
* Shaved parmesan (or any hard local cheese) to taste
* Salt and pepper to taste
Preparation
1. Preheat oven to 415. (Convection if available.)
2. Place pattypan squash in an appropriate sized roasting pan
3. Add chopped onion and tomatoes and stir to blend.
4. Drop in garlic cloves.
5. Toss with olive oil, salt and pepper.
6. Roast until veggies begin to caramelize on pan bottom, approx. 10 to 15 minutes, depending on the heat of your oven and size of squash pieces. Stir gently, then return to roast 5 to 7 more minutes. Objective: golden on the outside, firm on the inside.
7. Remove pan from oven, deglaze with balsamic. Stir gently.
8. Slip garlic cloves out of their skin, mash and gently mix into squash.
9. Garnish with shaved parmesan and chopped fresh basil and serve immediately from the roasting pan.
Jane Ferguson’s Rhubarb and Tayberry Preserves
5 cups of chopped rhubarb
2 cups of tayberries (or raspberries)
6 cups of sugar
1 lemon (juice)
Put chopped rhubarb, tayberries and lemon juice in large saucepan and simmer covered for 40 minutes. When rhubarb is softened to the right consistency you desire, add sugar and simmer for another 15 mins. Remove from heat and fill sterile jars immediately. Great tasting preserve; eat on its own or with ice cream.






Everyone BowFEAST! The time has come, so start planning your menu and collecting your recipes!
(RSS Feed)