The Loma Prietan
October 2001
Eating Green: In the Valley of Heart’s Delight
by Kay Bushnell
The Valley of Heart’s Delight project can provide both inspiration and practical assistance in growing sustainably produced fresh fruits and vegetables. Under the sponsorship of the nonprofit Foundation for Global Community in Palo Alto, the project seeks to reconnect people with their sources of food by emphasizing sustainably grown organic produce.
The Valley of Heart’s Delight was the popular name for Santa Clara Valley in the early twentieth century, when it was covered with acres of orchards and the canning of fruits and vegetables was a major local industry. Long-time residents of Santa Clara County fondly recall the “blossom tours” offered each spring in the 1950s when tourists wended their way through seemingly endless miles of orchards laden with beautiful, fluffy cherry, apricot, and plum blossoms. Gone today are the canneries and the miles of fruit-filled orchards, but appreciation for their nourishing spirit lives on in the Valley of Heart’s Delight project.
The project connects people to their sources of food through several programs. It facilitates neighborhood gardens, encourages school gardens, helps to start gardens within corporate facilities, hosts speakers and video presentations related to sustainable food production, and sponsors a monthly “Enlightened Eating” potluck at which delicious organic food is savored. The public is welcome to participate in all of its activities. For information about the Valley of Heart’s Delight project, contact Debbie Mytels or Susan Stansbury at 650/328-7756.
Many of us find that it is easy to grow orange trees in our garden using organic principles, and either fresh or frozen organic cranberries can be found in natural food markets. Prepare the following recipe for Cranberry-Orange Scones with fresh organic oranges and cranberries. Scones have evolved from the traditional Scottish bread made with oats and baked on a griddle to a predominately wheat-based quick bread. They can be formed into a variety of shapes—rounds, squares, diamonds, and triangles—and can be enjoyed at breakfast, brunch or snack-time. These scones offer proof that earth-friendly baked foods that are free of eggs and dairy products can be delectable.
Cranberry-Orange Scones
With their colorful flecks of cranberry red and rich golden crust, these scones are as beautiful as they are delicious. You can substitute up to 3/4 cup of the wheat flour with whole wheat pastry flour, barley flour, or finely ground oatmeal.
2 cups unbleached white flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup canola oil
1/2 cup fresh or frozen cranberries, thawed
2 teaspoons grated orange rind
1/2-3/4 cup soymilk/rice beverage + 1 teaspoon apple cider vinegar
Combine the flour, sugar, baking powder, baking soda, salt, and canola oil in a bowl. Combine the cranberries, orange rind, and soy or rice beverage with vinegar in another bowl. Blend the two together, stirring just until dry ingredients are moistened and dough is the correct consistency for patting into a circle.
Lightly flour a flat surface, and with floured hands, knead the dough a couple of times. Then form it into an 8-inch circle about 1/2-inch high. Transfer the circle to a cookie sheet covered with baking parchment or a thin film of cooking spray. With a sharp knife, carefully cut the circle in place into eight wedges. Brush with maple syrup, or sprinkle sugar generously over the top of the circle. Bake at 450° for 20-25 minutes, until the crust browns lightly and the middle of the circle is fairly firm.
Adapted from Delicious! by Kay Bushnell