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A16 Delta Leader Friday, September 2, 2011

Friday, September 2, 2011 South Delta Leader A16

local flavour

This summer could be a scorcher.

Nearly half of wildfires in British Columbia are caused by human carelessness. Please prevent and report wildfires. To report a wildfire, call *5555 on your cell. For more information, visit

For a year-end school project, Madison Connors (left) and Allyson Wollin (right) came up with a collection of nutritious recipes using vegetables grown at the Boundary Bay Earthwise Farm. Christine Lyon photo

Earthly flavours

Scholarship-winning cookbook inspired by locally grown fruits and vegetables Tsawwassen's Allyson Wollin will start first-year classes at the University of B.C. next week with an extra $750 to put towards her education. The South Delta Secondary grad recently won the 2011 Heritage Commission Scholarship for her recipe book, Flavours of the Earth. Awarded annually to a graduating Delta high school student, the scholarship is meant to encourage students who display an interest in local or regional heritage. Wollin, 18, created her cookbook last year with fellow SDSS grad Madison Connors for their sustainable resources class. "Through the course we learned about the whole idea of sustainability and we learned a lot about agriculture in Delta," Wollin said. "Agriculture is definitely a huge part of Delta's heritage." All of the original recipes incorporate vegetables grown at the Boundary Bay Earthwise Farm. With the help of

magazines, blogs and a Flavour Bible, Wollin and Connors experimented with different ingredients, pairings and quantities to come up with unique recipe ideas—such as beet bars, kale crisps and kohlrabi soup. Wollin will be studying nutrition at UBC and hopes to one day become a nutritionist or dietician. "I would love to somehow show people how to live healthy, but I want to show them that you can do it through cooking," she said. "A lot of people think of health food as eating raw vegetables and that's not what it is. There's so many different ways of eating healthy food and sometimes it can taste really, really good." This week, Wollin provides a recipe for kale, apricot and blackberry salad. It's not in her cookbook, but is something she developed recently using seasonal ingredients from her own backyard. —Christine Lyon

Kale, apricot and blackberry salad INGREDIENTS Salad 8-10 leaves kale 2 cups coarsely chopped cabbage Juice of ½ lemon 4 apricots ½ cucumber ½ red pepper 2 tsp finely chopped dill 1/2 cup thinly sliced green onions 1 cup blackberries

½ cup finely shredded parmesan cheese ½ cup walnuts (for enhanced flavour, toast or candy the walnuts)

DIRECTIONS Wash kale, remove stems and chop leaves into bite sized pieces. Place kale and chopped cabbage into a bowl and pour lemon juice over. Set aside. For the dressing, mix together olive oil, vinegar, honey, Dijon mustard and garlic. Add salt and pepper to taste. Wash apricots, cucumber, pepper and

dill. Peel cucumber, cut in half lengthwise and slice halves diagonally. Pit apricots and finely dice red pepper. Add cucumber, apricots, pepper, dill, green onions, blackberries, parmesan and walnuts to kale mixture. Mix dressing well and pour over salad. Gently mix until salad is evenly coated.

Dressing 3 tbsp olive oil 3 tbsp red wine vinegar 1 tbsp honey ½ tsp Dijon mustard 1 clove garlic, minced salt and pepper

They’re so adorable when they’re having fun. (So are the kids.) At Timbits Soccer, everyone gets into the game. Kids make new friends, and parents have fun cheering them on. Your local Tim Hortons is proud to support the over 9,200 boys and girls who play Timbits soccer in the Metro Vancouver and Fraser Valley area.

© Tim Hortons, 2011

Friday September 2, 2011  

View the September 2, 2011 edition of the South Delta Leader as it appeared in print.