Editor’s Note: Good morning. There are some seriously exciting events going on today as a part of the Eat Real. Eat Local 30-Day Food Challenge. Join us out at Simms Park near the Kiwanis BBQ for NeighbourWood Eats where families gather for a potluck lunch and are learning how to Winter garden with the Comox Valley Growers and Seed Savers. It runs from 11 a.m. to 1 p.m. and everyone is welcome.

After that, head on out to Cumberland where the folks at Seeds Market will be hosting an open house throughout the day, including an afternoon demo, kids activities and more fun as a part of the Know Where Your Food Comes From Tour.

Now that’s a fun day full of local food.

Sarah is here today giving us a glimpse into a day of local food at her house. Check it out:

I woke up one morning recently and decided I could showcase what we eat locally from breakfast to bed.

I don’t want to make it a daunting task and have to buy all sorts of new ingredients. But I want to take advantage of what is in season at this time of year and be more adventurous as there is no doubt I can acquire all my grocery needs locally.

How lucky we are!

I start the day with a wonderful strawberry mango smoothie, homemade toast and locally made lavender jelly.

The kids prefer to have something a little more so I make mini frittatas from some homemade sausage rolled over from last nights’ dinner.

Line 6 muffin cups with paper liner.
Preheat oven to 350 degrees.
Cut 3 cooked sausage into bite sized pieces, put into a bowl.
Grate ½ cup cheeses of choice, I like a sharp cheddar and place in bowl with sausage. Mix in some chopped onions or green onions and a dash of basil, salt and pepper.
Ina separate bowl beat 6 eggs with ¼ cup milk.
Pour into sausage mixture and mix to combine. Pour into muffin tins and bake for 15 – 20 minutes, until golden brown.
This recipe is easily adaptable for any substitute, enjoy trying many different ideas.

Our morning snack is made easy with a marvelous raspberry rhubarb muffin smothered in fresh Qualicum Cheeseworks cream cheese and a drink of apple cider from Watrin’s Orchard, always refreshing.

A lunch of zucchini crusted salami pizza and a green shake finished off with fresh picked raspberries and whipped local cream for a treat is a perfect way to spend any afternoon.

Zucchini Crusted Pizza from the Moosewood Cookbook by Molly Katzen
Preheat oven to 400 F. Oil a 10 inch pie pan and dust with flour.
Combine 2 cups packed grated zucchini, 2 beaten eggs, 1/4 cup flour, 1/2 parmesan cheese, ½ grated mozzarella,1Tbsp olive oil and a pinch of basil, marjoram and/or rosemary.
Spread mixture into prepared pan and bake for 35-40 minutes or until golden brown. Brush with 1 Tbsp olive oil about half way through cooking.
Remove form oven when cooked let cool. After about 10 minute take a spatula to loosen the crust so it won’t break later.
You can make crust several days in advance.
Top with your favorite pizza topping and bake at 400 F until heated through and the cheese is browning.

Homemade Popsicles make for a mid-day cool-down treat for the kids while I snack on some yummy kale chips I made.

Kale Chips:
Preheat oven to 350 F. Line a cookie sheet with parchment paper.
Cut 8-10 leaves of fresh kale into 2 inch strips and place in a bowl.
Drizzle 2 Tbsps olive oil over leaves, and sprinkle 2 tsps course salt, and some herbs like dried basil or a Greek seasoning on top.
Toss together to coat and place in a single layer on the cookie sheet.
Bake for 12-17 minutes until crispy but do not overcook as they will get bitter tasting.
Cool on cookie sheet and store in an airtight container, if they last that long.

Dinner is delicious with a BBQ’d locally raised whole chicken, grilled garden fresh zucchini, Greek salad with local feta(insert recipe here) and roasted Chilliwack corn.

Fresh mint tea compliments the al fresco dinner wonderfully.

Mint /Lemon Balm Tea:
I take fresh mint leaves and bruise or cut them and put into a tea pot or decanter. Pour some honey over the leaves so it will melt when water is added. Add boiling water into pot and seep until desired strength is obtained. I usually even leave my leaves in. Can be refrigerated and enjoyed cold.

Dessert is fresh strawberry shortcake. (The chocolate drizzle is not local or organic…oops!!)

My daily baking (and our pizza lunch) is inspired by the kids’ impromptu zucchini raid in my garden. Moist and delicious chocolate zucchini cake, which my husband has with strawberries and whip cream as an evening snack, is a year round favorite I can make anytime with my frozen zucchini supply.

Chocolate Zucchini Cake:
Recipe courtesy of Best of Bridge series.
Preheat oven to 325 F. Grease a Bundt pan or a 9×13 pan and dust with flour.
Cream together ¼ cup butter, 1/2 cup vegetable oil, 13/4 cups sugar, 2 eggs, 1 tsp vanilla and ½ cup butter milk or sour milk.
In a separate bowl sift 2 ½ cups flour, ¼ cup cocoa,1/2 tsp baking powder, 1 tsp baking soda, ½ tsp cinnamon and ½ tsp gloves.
Add dry ingredients to creamed mixture. Mix in 2 cups grated zucchini and ¼ cup chocolate chips.
Pour into prepared pan and cook for 45 minutes or until toothpick comes out clean.

Fresh lemon balm and honey tea is delightful for an after supper beverage.

The day was a success, I am pleased and stuffed.

Enjoy embarking on new local food adventures.

Yum. That is one serious cooking festival. I am so impressed.

Here’s the question of the day: What is the one thing that you love to create and keep in the house for meals on a regular basis?

I have the coolest vintage recipe book to give away.

Shar won yesterday!

This giveaway is closed. Laurie won.