Later this year Five Rivers will release a completely revised and updated gardening book from the masters of land husbandry, Patrick Lima and John Scanlan. The Organic Home Gardener, which isn’t like any other gardening book available, will feature not only invaluable information about starting and maintaining your own all-natural, environmentally responsible, body-loving vegetable garden, but a few recipes as well.

As a companion piece and expansion to The Organic Home Gardener, Five Rivers will also release an updated and expanded cookbook by Lorina Stephens, Stonehouse Cooks: timeless recipes for the 21st century.

The cookbook, like the gardening book, will stand out from the wall of glossy, expensive publications usually available from book retailers. Stonehouse Cooks offers kitchen therapy, the economy of re-inventing leftovers, and the creative joy of cooking from the supplies you have on hand.

Because we believe in doing things in a fresh and creative way around here, Five Rivers is featuring a contest over the next 30 days. Each day we’ll post a recipe from Stonehouse Cooks. Your mission, should you choose to accept, is to prepare that recipe and photograph the dish. Send us a copy of your photograph. The best of the submissions will be printed in the book, along with your byline. The winner for each recipe will also receive a free copy of Stonehouse Cooks.

Contest Rules

1. One image and recipe per household. No age-limit applies.
2. Image must be emailed in JPEG format, measure 3″ x 5″, at 600 dpi.
3. Subject line of your email must read: RECIPE NAME (i.e. Zucchini Quiche): IMAGE, YOUR NAME (i.e. Euan A. Cooke).
4. Send email to: [email protected]
5. Each recipe image must be emailed no later than 10 days after the original posting on our blog. (i.e. recipe appears March 28; image must be received by April 7.)

Recipe from Stonehouse Cooks for March 27

Zucchini Quiche

2 cups soft breadcrumbs finely grated

1 small onion finely minced
1 teaspoon sea salt
2 cloves garlic minced finely
1 jalapeno finely chopped
¼ cup soft margarine
2 cups grated old cheddar
1 cup grated zucchini (frozen is fine)
6 eggs
1 teaspoon ground dried sage or 4 fresh leaves finely chopped
Blend together the breadcrumbs, onion, salt, garlic, pepper and margarine. (Processing in a food processor works really well.) Turn mixture out into a greased, 9” glass pie plate and press mixture to cover the bottom and sides. The layer should be quite thin. Spread grated cheddar over the crumb crust and press down firmly. This will help to adhere the cheese to the crust and make a firm base.

Spread the zucchini over the cheese. Beat eggs with the sage until smooth and pour over the zucchini. Bake in a preheated oven at 350F for about 30-40 minutes or until eggs are firm. Cool 10 minutes before serving.

Egg whites can be substituted. (2 whites = 1 egg)
Variation:
Substitute 1 300 gram package of frozen spinach for the zucchini and feta cheese for the cheddar. Add 1 medium tomato finely chopped.

Photos due: April 6, 2011