the dirt '07
Garden Edibles
By: Megan Wummer
Springtime is the awakening of the Earth, when verdant seedlings dot the ruddy brown soil, livening up the landscape and signaling the beginning of the growing season. Green brings everything to life: add a handful of peas to risotto, a bunch of cilantro to a stir-fry, or a dollop of pesto to a sandwich, and the dish suddenly comes to life.
Before coming to Dickinson , I loved pulling fresh herbs out of my modest backyard garden, eager to add a sprinkle to something I had created in the kitchen. I have always had a passion for cooking, taking advantage of being able to leave recipes and measuring cups behind, adding dashes and pinches of this and that until my creation turned out delicious. The only "baking" I ever did was to throw whatever nuts, seeds, and oats I had together for a batch of granola. When I joined the Student Garden and heard of the opportunity to put my love of the kitchen to use, I jumped at the chance. But after taking charge of the Student Garden baking last fall, I suddenly found myself elbow deep in bread dough-flour everywhere-making quadruple batches of honey oat loaves and triple batches of trail mix cookies. I had become a baker, at the mercy of measuring cups, teaspoons, and precise instructions. Over the past year, however, I have come to love baking for farmers' markets and the Underground, so excited when my pita pockets actually puffed up, or when students ask when there will be more hummus or cookies. Kneading dough has become relaxing and spending early mornings in Project SHARE or the Dickinson bakery has become a welcome part of my weekend routine. Bringing organic, healthy baked goods-by way of the Student Garden -to Dickinson has introduced students and community members alike to the fact that healthy, organic, unprocessed food can be synonymous with delicious treats. Whole wheat and whole grains can replace enriched flour, a touch of honey or a drizzle of maple syrup can replace refined sugar and high fructose corn syrup, and tangy dried fruit and crunchy nuts can replace fats and additives, not only making the food more healthy, but more satisfying and delicious. Baking has also brought increased awareness to the Student Garden and the gardeners that work to produce the thyme and rosemary that go into the whole wheat pitas or the garlic that goes into the hummus. I hope that the Student Garden baking program continues to grow, increasing the amount of local, organic, unprocessed products available to the Dickinson community and campus.
Trail Mix Cookies
- 1 ½ C rolled oats
- ¾ C wheat germ
- 1 C nuts-any combination (I love sesame, pumpkin, and flax seeds, chopped peanuts,
walnuts, and/or cashews.)
- 2/3 C dried fruit (Chopped apricots, golden raisins, dried cranberries, and dried tart
cherries are favorites.)
- 2 C flour
- 1 tsp baking powder
- 2 tsp cinnamon
- ¾ C honey
- 4 T canola oil
- 6 T apple or pear juice
- 2 tsp vanilla extract
- ½ C water
- 4 T egg replacer powder
- Extra pear or apple juice
Preheat oven to 375 degrees.
Combine all dry ingredients in a large bowl. In a smaller bowl, whisk together honey, oil, juice, and vanilla until mixture is a smooth consistency. Pour into dry ingredients and incorporate the mixture.
In the same small bowl used to whisk the honey mixture, whisk together the egg substitute and water until smooth. Pour into the larger bowl and mix until cookie batter forms. Batter should be sticky. If it appears too dry, add a few more tablespoons of juice to thin it out.
Drop cookies onto baking sheet lined with environmentally-friendly parchment paper using a spoon or ice cream scoop. Press down into cookie shapes with fingers.
Bake for 15 minutes, or until firm and golden brown.
Yields 24 cookies.