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September newsletter

Would you believe we have had the Cob Oven/Kitchen for a year?
Last September we held our Pizza Bake to Christen the oven, we have had three more since then. The Kitchen has proven quite popular. We’ve had several bookings since the warm weather began this past spring.

Amanda is our booking “agent” and she can be contacted at

The Cowichan Green Community will be using the kitchen to host the Cowichan Community Culinary Festival on Oct. 4 from 11 a.m. to 2 p.m.. There will be chefs doing demonstrations using locally produced foods. We will be putting together a cook book for Cob Oven Cooking.

Anyone wishing to attend can contact Nelly Pardo at Deadline for registration is Friday Sept. 5. Food safe courses are also available, information can be obtained at same contact.

Lori, Lynn, Sandra and Shannon are still facilitating their kitchens, Lisa has taken over Nicole’s Warmland kitchen and we may have a new kitchen connected to the Cob Oven, it will be facilitated by another new member, Erin, who is currently taking care of our garden patch at the Community Gardens at Centennial Park.

Some of our groups continued through the summer. The recipe I am including today is one that my group made this past month. I hope you enjoy it.

Serves 4
2 Tbsp. Vegetable Oil
2 Lg. Skinless, Boneless Chicken Breasts,cut into strips
2 Cups Thinly Sliced Celery
2 Cups Thinly Sliced Carrot
1 Small Red or Green Pepper. Cut into thin strips
1 Small Onion, Sliced
2 Cloves Garlic, minced
1/3 Cup cider or white vinegar
¼ Cup sugar
½ Cup Water
2 Tbsp Soy Sauce
2 tsp. Cornstarch
1 Tbsp Grated Fresh Ginger

1. Mix all of the sauce ingredients in a small saucepan.
2. Over med-high heat, bring to a boil, stirring constantly. Cook and stir for about 1 min. until sauce gets thick and clear.

1. Heat a small amount of oil in a skillet at med-high heat. Add chicken and cook until no pink remains.
2. Add celery and carrots, stir and cook for 2 to 3 minutes. Add pepper, onion and garlic. Stir and cook for a few more minutes.
3. Add sauce and cook until heated through.
4. Serve over steamed rice or noodles.
* You can use ½ tsp. powdered ginger instead of fresh ginger.

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