The CGC Blog
Here at CGC we like to talk about what is going on. A quick look at the blog posts will show you that we have not shortage of things on the go. Feel free to leave comments and talk to us.
The second lunch for the Farm to School Program at Quamichan Middle School was greeted enthusiastically by students. Seconds were served and students enjoyed local squash, sausage, greens and fruit. Thank you to all the farmers who supplied this weeks lunch, despite snow covered fields!
Thanks to Makaria Farm for butternut squash, Westholme Farm for chorizo sausage, Maple Groove Farm for garlic, Growing Opportunities Farm for rainbow chard and yellow carrots, Dragonfly Farm for greens, True Grain Bakery for spelt flour, St. Ann's Garden club for fruit preserves and Dan's Farm for pears.
Lunch Menu: Butternut Squash and Sausage Pasta, Green Salad with Grated Carrot and Pear Pizza
Butternut Squash and Sausage Pasta
1 HUGE butternut squash
2 large onions
1 head garlic, minced
3 bunches chard, roughly chopped
10 large chorizo sausages
2.5 Kg dried pasta (fusilli)
Peel and cube squash. Lightly coat in olive oil, maple syrup and salt. Place on baking sheet and roast in oven at 375 for 15 min, or until golden.
Sauté onions in frying pan on low heat for 30 min (or until caramelized). Add garlic and chard and sauté for 5 more minutes.
Remove sausage meat from casing, and cook chunks of sausage in frying pan over med heat.
Cook pasta. Drain and lightly toss with olive oil. Mix squash, onions, chard and sausage into pasta noodles.
Any basic rolled sugar cookie recipe. Roll into large circle and bake until golden brown.
Mix cream cheese with milk and sugar until spreadable and slightly sweet.
When cookie base is cool, spread with cream cheese.
Spread fruit preserve on top of cream cheese.
Thinly slice pears and place on top of spreads.
Mix lemon juice, water and sugar in small sauce pan. Bring to a boil. Cool. Lightly drizzle pears with glaze to prevent browning of fruit.