

Vancouver Farmers Markets presents
RIPE: The 2nd Annual Evening
of Local Food & Libations
Sunday, September 26th 5pm-8pm
at Creekside Community Centre, #1 Athletes Way, Vancouver
The purpose of this event is simple: To Grow & Improve the Services of Vancouver’s
Summer & Winter Farmers Markets
By buying a ticket to RIPE you will be directly supporting the organization to not only improve the Farmers Markets that currently exist within Vancouver, but to grow the number of markets, bringing local, seasonal food to more people in more communities.
The casual family-style, all-ages event will include:
• A feast of delicious, local and seasonal food including BBQ’d local meats, corn on the cob and a variety of fresh salads, iced tea and lemonade from a variety of our farmers & vendors and prepared by Tivoli Caterers
• Local beer and wine for adults to enjoy
• The fabulous view of the mountains from the brand new Creekside Community Centre at Olympic Village
• A Silent auction and Live dessert auction
• Local, live entertainment Maria In The Shower
• And a kids activity corner!
Tickets prices:
Members - $50 ea / $150 Family 4-Pack (2 adults & 2 children 15 or under)
Non-members - $60 ea / $180 Family 4-Pack (2 adults & 2 children 15 or under)*All non-member tickets include a 1 year membership to the Vancouver Farmers Markets!
To purchase your tickets visit :
I hate to say this, but if you want to do a larger amount, double the recipe, but divide and cook the zucchini in two pans. If you crowd the squash too much, it steams rather than browns, and loses too much structure, which isn't what you're after.
2 tablespoons extra virgin olive oil
5 medium garlic cloves, thinly sliced
3 medium shallots or new red onions, thinly sliced
fine grain sea salt
2 medium zucchini, sliced into 1/4-inch thick coins
a good handful of dill, chopped
1/4 cup Marcona almonds or toasted almond slices
In your largest skillet heat the oil over medium-high heat. Stir in the garlic and cook until it starts to take on a hint of color. Stir in the shallots and a big pinch of salt, and cook until they start to soften, a couple minutes. Add the zucchini, stir to get it coated with a bit of oil, and arrange the coins in as much of a single layer as your pan permits. Dial the heat up a bit if needed, add another pinch of salt and cook, stirring occasionally until the zucchini browns - ten minutes or so. Remove from heat and fold in the dill and almonds before serving. Taste, and adjust the seasoning if necessary.
Serves 2 - 4.
http://www.101cookbooks.com/archives/sautaed-zucchini-recipe.html
1 1/2 cups (360 mL) brown sugar
1/4 cup (60 mL) melted butter
3/4 cup (180 mL) vegetable oil (hs note: I used unrefined, scented, all-natural coconut oil)
3 eggs
1 tsp (5 mL) vanilla
1/2 cup (120 mL) buttermilk
2 cups (480 mL) grated zucchini
1 cup (240 mL) chocolate chips
2 cups (480 mL) unbleached flour
1 cup (240 mL) cocoa, sifted
1/2 tsp (2.5 mL) salt
2 tsp (10 mL) baking soda
1 tsp (5 mL) allspice
1 1/2 tsp (7.5 mL) cinnamon
Pre-heat oven to 350 degrees F. Lightly grease large muffin pans and line with muffin cups.
In a medium bowl mix together the sugar, butter and oil. Beat in eggs, one at a time until well Incorporated. Stir in vanilla, buttermilk, zucchini and chocolate chips.
In a separate bowl mix together all of the dry ingredients. Add the liquid ingredients and mix until well combined. Spoon batter into large muffin pans. Bake in the center of the oven for about 35 minutes. Cool on a wire rack, while preparing the icing (hs note: I made these without the icing, also - don't overcook them or you will lose all the moist goodness - you want them to look almost done in the oven - they will continue to cook for a few minutes after you pull them from the oven from the residual heat).
Yields 9 large cupcakes or 20 standard cupcakes.
from Rebar: Modern Food Cookbook by Audrey Alsterburg & Wanda Urbanowicz (Big Ideas Publishing, 2001)
(ALICIA'S NOTE: USE PUREED DATES INSTEAD OF BROWN SUGAR!)