Deanna’s 10 Days of Giveaways ~ DAY 6 Holly Hill Farm

 

On the 6th Day my favorite farmers over at Holly Hill Farm are gifting one of you lucky followers a family barnyard tour complete with horse rides (for the Spring of 2016).

Holly Hill Farm is an authentic family farm ran by Katie and Kyle Denne. It is located in the heart of Campbell River, on Canada’s beautiful Vancouver Island. The farm is home to a diverse range of animals and 16 acres of stretching farmland.

In just a few short years they have grown this property into a multifaceted farm, offering  guests educational farm tours and horseback rides. Birthday parties, fields trips and summer kids camps too!  Campbell River is fortunate to have Holly Hill Farm also supplying the community with healthy free-range meats, eggs, and fibre raised ethically and naturally.

I have had the pleasure of visiting for a few birthdays and this year’s Easter Event with my daughter who by the way speaks about Katie at least once a week.  She truly thinks Katie is the coolest farmer out there and wants to have a farm just like her one day!  Katie really is a natural when it comes to showing the kids around and teaching them about the farm.  I look forward to watching this farm grow and the community benefit from it. More details about all they offer here http://hollyhillfarmcampbellriver.com/

Enter to win the barnyard tour here <a href=”http://a Rafflecopter giveaway“>


Starting December 1st for 10 days  Deanna will be posting a giveaway from cooperating Businesses  Anyone can enter via the link on each blog post up until 7pm December 13th

Winners will be randomly selected via Rafflecopter on Monday December 14 2015

Meet Tiffany!

I would love to introduce Tiffany McFadden who I originally met as a new client, but now am fortunate to call one of my good friends. She is a Registered Dietitian with a great blog chock full of recipes I refer to time and time again. If you are not already, you should probably start following her Facebook and Blog.
I always look forward to her posts, the recipes are always great and her stories and writing can be pretty hilarious too! Here is one of our favourite recipes:
809873_orig
Zucchini Fritters:

Yield: About 10 2 1/2 inch fritters

1 pound (about 2 medium) zucchini
1 teaspoon coarse sea salt or Kosher salt, plus extra to taste
2 green onions, sliced thin
1 large egg, lightly beaten
Freshly ground black pepper
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Oil of your choice, for frying (I used canola)

To serve 
1 cup plain, Greek yogurt or sour cream
1 to 2 tablespoon lemon juice
1/2 teaspoon lemon zest
Pinches of salt
1 small minced or crushed clove of garlic

Directions:
Preheat oven to 200 degrees. Have a baking sheet ready.

Trim ends off zucchini and grate them either on the large holes of a grater or, if you have one, using the shredding blade of a food processor.

In a large bowl, toss zucchini with 1 teaspoon coarse salt and set aside for 10 minutes. Wring out the zucchini by squeezing out small handfuls at a time. Get out as much liquid as possible to prevent soggy fritters.

Return deflated mass of zucchini shreds to bowl. Taste and if you think it could benefit from more salt (most gets lost when squeezing), add a little bit more; we found 1/4 teaspoon more just right. Stir in green onions, egg and some freshly ground black pepper. In a tiny dish, stir together flour and baking powder, then stir the mixture into the zucchini batter.

In a large heavy skillet heat 2 tablespoons of oil over medium-high heat until shimmering. Drop small bunches of the zucchini mixture onto the skillet a few at a time so they don’t become crowded and lightly nudge them flatter with the back of your spatula. Cook the fritters over moderately high heat until the edges underneath are golden, about 3 to 4 minutes. If you find this happening too quickly, reduce the heat to medium. Flip the fritters and fry them on the other side until browned again. Drain briefly on paper towels then transfer to baking sheet and then into the warm oven until needed. Repeat process, keeping the pan well-oiled, with remaining batter. I like to make sure that the fritters have at least 10 minutes in the oven to finish setting and getting extra crisp.

For the topping, if using, stir together the yogurt, lemon juice, zest, salt and garlic and adjust the flavors to your taste. Dollop on each fritter before serving.

Adapted slightly from here.

Check out Tiffany’s website and blog for more AMAZING and DELICIOUS recipe ideas!