I'm Back!

Hello, friends and fans! It's been quite a while since I've posted, so last night's supper of pasta with shiitakes inspired me to share my recipe and bring you up to date with things...

Here in southern Ontario, we've had a few days that felt definitely spring-like, with some above-freezing temperatures, and sightings of sugar shacks in operation, boiling down the yummy maple syrup we Canadians are well-known for.

My seed order from William Dam Seeds came in this week, and I can hardly wait to start my leeks, onions and stevia this week, as well as some organic heirloom tomato varieties in a few weeks. Also there are some hybrid carrots (Purple Haze and Rainbow colours), 3 different varieties of Swiss chard, 3 varieties of beets, including some funky striped ones and beautiful golden ones, and two packages of open-pollinated sweet corn. Ralph and I already discussed strategies for keeping the raccoons away as the corn matures ;) First-time crops for me will be Yellow Doll watermelon (very short season), some ground cherries, cilantro, pak choy, kale and brussel sprouts...can hardly wait!

Having all these nutritious and fresh vegetables growing at home will allow us to put my recent purchase of an Omega 330 Vert Juicer to work. Although it is so satisfying to crunch on a freshly-pulled carrot, or nibble on some fresh spinach and beet tops right in the garden, juicing is an efficient (and still yummy) way of ensuring we all get adequate servings of fresh fruits and vegetables. Besides, it's fun to make up new drinks. Today, I combined carrot, apple, pear and kiwi for a tasty, refreshing pick-me-up. I would love to get some recipes from anyone who has their own favourite combinations, please share here :D

Another very thoughtful gift from my younger brother for my 50th birthday (!) this month was a Vogel seed sprouter. In a few days, we will be enjoying our first crop of alfalfa sprouts, and shortly afterwards, a healthy blend for use in salads. I've even started some of our own wheat in it. The theory is that the sprouts contain valuable enzymes, proteins, mineral substances, trace minerals and natural vitamins, as well as excellent fibre to aid in digestions. Frankly, I just love the taste of them, whether tossed into a salad, stuffed into a salad, or just nibbled on when I need a quick snack! (Sorry if this post is starting to sound like an infomercial, but I am just so excited about all these new products!)

We will be having a pot luck dinner and meeting to prepare for our Inglewood Farmers' Market this Tuesday. It will be a homecoming, of sorts, as most of us vendors only meet at the market in the summer/fall. We'll all tell of our winter, the chores we still haven't finished, and the plans we have for the upcoming season. It's still a long way off until our first market day in June, but we will all have lots to do between now and then to get ready.

Over this past winter, our family has spent more time talking about food than I ever imagined possible. As I said in conversation last week, "If I'm not cooking good food, or shopping for or growing good food, then I'm talking about good food!" The signs are evident everywhere, whether you Facebook, or watch cooking shows or just read the paper - today's consumers are on the lookout for fresh, local, organic (or at least sustainably-grown) food. It has been many, many decades since the average North American cared enough about what they were eating to spend a significant part of their time and energy on their food. The health statistics show the staggering results - obesity and malnutrition (how can they both be on the rise???), diabetes, and increased cancer rates, just to name a few. How can something as important as the fuel we feed our bodies to nurture us take a back seat to the never-ending extra-curricular activities we use as excuses for not having the time to eat well. A bit of self-education and carving out an extra 20 minutes a day to plan and shop wisely is probably the best investment many people can make.

I challenge each of you to think about what you are eating. Read the labels - are there more chemical names than things you recognize in the ingredients? What is the country of origin? Pledge with your family to try to eat locally more often this year. There are more and more farmers' markets popping up in every municipality - find out where the ones nearest to you are. Talk to the people who grow your food. Learn how to preserve it, either through freezing, canning, preserves or dehydrating, so that by the time winter arrives again, you will have enough local food put way until it is available again the following year.



We are still enjoying canned Niagara peaches and pears, tomato salsa from our garden, and green beans that were picked on a hot August afternoon...I sigh with contentment each time I go into our fruit cellar for a jar of this or that. This year, I plan on keeping an inventory of how much I put down, so that I can keep better track of what we use. I'm down to my last 3 jars of soup base (tomatoes, carrots, leeks, swiss chard, and garlic), so I've already made a mental note to make more this year.



This post turned out alot longer than I thought it would! Thanks for sticking with me! Now, here's that recipe I promised...it was modified (of course ;) from a recipe in The French Women Don't Get Fat Cookbook, by Mireille Guiliano. I added spinach and mushrooms to the original recipe for Spaghetti Carbonara.

12 ounces spaghetti (I used Soba Kamut and Buckwheat Pasta)
2 medium eggs, beaten
1 cup freshly grated Parmesan cheese
Sea salt and freshly ground pepper
1 tsp. olive oil
1/4 to 1/2 pound bacon, cut in 1/2" pieces
2 garlic cloves, minced
2 big handfuls of organic spinach, chopped if large leaves
1/4 to 1/2 pound shiitakes, sliced
1 tbsp. finely chopped fresh parsley

Cook pasta til al dente in large pot of salted water. Meanwhile, whisk eggs with parmesan, season and set aside. Lightly brown the bacon in olive oil in a large pan. When half way done, add the shiitakes and garlic, then when almost done, add spinach leaves. Drain pasta and reserve 1/4 cup of cooking water. Slowly whisk in half of the reserved water to warm egg and cheese mixture. Add bacon/mushroom/spinach mix to pasta, stir well, then add egg mixture and toss quickly, until pasta is evenly coated and sauce has thickened, about 1 minute. If you like, you can add up to 1/2 cup cream to make it extra rich! Garnish with parsley. Bon appetit!

I am a Canadian Farmer

I realized I haven't posted in a while...here's something to read for my fellow Canadians (and American friends, too) It was printed on a calendar a few years ago:

I am a Canadian Farmer

I am not Old MacDonald or a factory farmer,

And I don't wear coveralls and rubber boots all the time.

I use a computer, a tractor and a shovel on any given day.

And if they farm, I probably do know John and Liz and Wayne from Guelph,
And they are really nice people.

I have a kitchen table, not a boardroom table.

I am an active environmentalist.

I can proudly stamp my flag on food shipped around the world.

I believe in producing safe food.

And more of it on less land.

The best in the world.

If you ate today, thank me.

I am a Canadian farmer.

Another Market Season Closed...

It was a bittersweet market two weeks ago, as we had our final opportunity to sell our produce and products at both the Inglewood Farmer's Market and the Countryside Farmer's Market. Yes, there is SO much work involved - picking, and packing everything, baking (in my case), trying to have everything looking it's freshest and tastiest....and knowing that this will be the last time until next spring.

At the Inglewood Market, we closed down our third season. That meant that alot of the vendors had come to know each other very well. Sharing similar interests - especially the passion for local healthy food - bonded us in a way that ensured lasting friendships. We all took pride in being able to grow food for our customers, as well as for our own families.

Being able to offer the freshest mushrooms my customers will ever eat (short of picking their own in the wild), gave me a huge sense of satisfaction and pride. I enjoyed my weekly chats with my shoppers, both new and the "regulars". New recipes were always received eagerly, and I knew that the people who bought from me had a singularly dedicated approach to eating and to providing food for their families. Eating locally, often organically, and always fresh was ridiculously easy and enjoyable for them this summer. Indeed, it was only as we all realized that this wonderful cornucopia of food was winding down, that we all agreed how much we would miss it...and miss each other's company.

Email addresses and phone numbers were exchanged, and we all hugged each other as we said our goodbyes. To all of my friends at the markets, customers and fellow vendors, thank you for a blessed season and enjoy your time off in the winter! See you in 2011!
(that's me in the middle, with the blue and brown patterned hoodie...)

Following the Food Chain...

It's certainly been a bountiful summer. Aside from our own vegetable garden and fruit shrubs/trees, I have made a point of harvesting "outside the box", so to speak - collecting produce from what Nature and some generous friends have provided. This includes the wild leeks (aka ramps, pictured at left) and fiddleheads in the spring, both which were first time introductions to our dinner table.

Recently, I was given elderberries by a friend, which I made into a syrup to be used later in the winter, with yogurt, crepes or deserts. A loaded crabapple tree which was growing at one of the markets was the source of fruit for a beautiful clear red jelly. I've already found a recipe for rose hip jelly, since my rugosa roses are loaded with them this year. Our pantry is starting to look very colourful, now: I've also made bright yellow zucchini relish, salsa from our tomatos, pesto made with basil and garlic from the garden and a canned tomato/veggie base, which will go into this winter's lasagnas, soups and chilis. But I digress...

A few weeks ago, one of the chefs who shops regularly at the Inglewood Farmers' Market came by with a voucher to be used towards a dinner at his restaurant. Chef Erik Kjaer, along with his wife, Peta, and daugher, Erin, own The Market Hill Cafe, which is about a 25 minute drive from our home. Ralph and I arrived with good appetites, and we certainly were not disappointed!

Erik's workspace faced us as we entered, and he greeted us with a smile as he continued with his kitchen duties. His daughter showed us to our table - I chose to sit at the beautifully upholstered bench, while Ralph's chair faced the fireplace. The room had a simple, but elegantly tasteful decor (we found out later that Erik did all the work himself). Music that ranged from light jazz, to the Beatles, to folk classics, played quietly from the kitchen area (inspiration for Erik, maybe? ;) A few vases of fresh, pastel coloured lilies were a lovely touch to the wonderful surroundings in which we could relax and enjoy our dinner.

Our menu featured specials that included locally-produced and raised food - lots of choices. There was lamb from Bert Niewenhuis, produce from Sandra's Garden, Willow Creek Heirlooms, and Caledon Farm and of course, our own mushrooms :D.

Ralph started with the Kale, Tomato and Walnut soup, while I had crab cakes with home-made seasoned mayonnaise. So far, so good! The presentation was beautiful, and the food very yummy, with "just right" sized portions for appetizers.

Deciding on our meal was a little trickier, with the variety available, but in the end, we opted on a glazed Salmon steak on rice with vegetables for Ralph, and an open-faced Yorkshire pudding, topped with braised lamb in a shiitake mushroom glaze, also with vegetables (slightly crisp, julienned carrots, squash, beans, onions and beets - perfect accompaniment to both entrees). Between forkfuls of food and contented mmmm's, we agreed that the food was outstanding. This was especially nice for us, because I love cooking, and am a pretty good cook, which sometimes leads to disappointments when we go out. Not this time, in fact, we decided to go all the way, and ordered desert!

Ralph had an apple crisp, hot out of the oven topped with ice cream, and I chose a homemade maple pecan pastry which "sandwiched" a scoop of ice cream - a little on the sweet side, for our personal taste, but delicious, nonetheless! The other choices also included a fresh peach pie with meringue topping and Erik's own cherry/cranberry/lime cheesecake. As we enjoyed the ambiance of the almost-full restaurant, we commented that it was indeed a gem, right in our own backyard, practically. To top off our wonderful evening, the surprise was that, even with our drinks (selections included Ontario VQA wines) and all the food mentioned above, our meal came to under $100.

We were so happy to be able to enjoy the fruits of our labour, as well as some of my fellow vendors' at the market, in such a relaxing atmosphere. The food was prepared magnificently and truly a feast for anyone who appreciates good cooking, but especially "local" good cooking. Thank you, Erik and family, for a wonderful evening!

The Market Hill Cafe is located at 19834 Airport Road, Mono Mills, ON. Hours are Tuesday-Saturday 11:00 am - 2:30 pm for lunch, and 5:00 pm - 10:00 pm for dinner, reservations recommended at (519) 941-5150.

Oh, and just to be fair, I hope to visit some of the other restaurants who are taking part of the Eat Local Caledon Challenge for the month of September. Trust me, when you combine chefs who are passionate about their work, with fresh, delicious local produce, you are in for a taste sensation! Treat yourself to what our local community has to offer, you won't be sorry!

Hello again!

As a fellow blogger commented recently, sometimes other things get in the way, and before you know it, it's been ages since your last post - in my case, 6 weeks...yikes! In my defense, I have been attending 2 farmers' markets, and have added baked goods made with mushrooms to my sales table, so there's a bit more preparations involved.


Despite the work, I get so much satisfaction from working my side of the table, both in Inglewood and in Grand Valley. Each market has it's regulars - some I know by name, but most by their weekly purchases. Derek gets half a pound of shiitakes every week, occasionally a whole pound. Paul (who is also a vendor) buys 3/4 pound of blue oysters whenever he attends, which he grills on his BBQ. Then there's Sally and Jefferson, who tell me about their culinary adventures, often including our mushrooms...

The customers I love to see are the ones who made their first purchase of mushrooms the previous week, and have promised to return with their comments. They arrive at my table with big grins, and tell me how surprised and thrilled they were with their mushrooms. One couple, who left with half a pound of mushrooms and my mushroom soup recipe, came back to tell me that they will never buy canned mushroom soup again...and yes, they were grinning!

Aside from the mushrooms, I offer my now-famous mushroom dip, as a sampler and in two sizes of containers, freshly made that day and ready to be enjoyed. My customers come back to tell me all the different uses they found for it, aside from just as a yummy dip. My favourite so far is on top of a chicken burger from Heatherlea Farm Market. Of course, my fellow vendors are always more than happy to do a "quality control" check by sampling as often as they can get away with it!

My snack-sized phyllo pastries are often gobbled up by shoppers as they buy their weekly groceries at the market. I offer vegetarian, made with my own spinach, swiss chard, leeks, onions, garlics, mushrooms and Feta cheese, and a beef version, with locally raised beef, onions, garlic, red pepper and of course, mushrooms.

The big hit this summer has been my mushroom puff pastry. I started off bringing 4 each week, but now, the 8 I bring weekly are usually sold out before the end of the market. I have asked people to order ahead, to avoid disappointment, but it appears my customers are as busy as I am and rarely do! Oh well, better to sell out than go home with too many leftovers...

New recipes are brought almost every week, in keeping with the ever-increasing variety of veggies available as our summer season progresses. I will include a few at the end of this blog, and promise to add a few more before the end of the week.

If you still have never been to a farmers' market....what are you waiting for?? A little bit of searching on the internet will probably help you find the closest one to you, no matter where you live. Join the hundreds of happy people who make the weekly trek with their baskets and cloth bags, to fill up on the wonderful bounty being offered. Stay for the season, and enjoy the changing menus you can offer your family, as we go from spring greens and asparagus, to summer beets, carrots, swiss chard and tomatoes, to fall squash, pumpkins, fall greens and of course, all the tasty fruits - plums, apples and pears.

A wonderful book that I bought last year is "Simply in Season". I am now offering it at my table as well, because I want to share it with everyone. The recipes are organized by season, making the most of the produce and foods that are most plentiful during that season, with a wonderful "year round" section, featuring breads and year-round staples.

Hope to see you soon at the markets!

Julie's Cream of Mushroom Soup

1 1/2 lbs. mushrooms (may be mixed types), chopped coarsely
1 small onion, shopped
6 c. chicken or vegetable stock
1/2 c. butter
3/4 c. flour
6 c. milk
3/4 c. heavy cream (optional)
Salt and pepper, to taste

Cook mushrooms, onion and stock in large pot, covered, for 1/2 hour. Puree slightly (optional). In separate pot, melt butter, stir in flour and cook 2-3 minutes. Remove from heat and gradually whisk in milk. Add puree, salt and pepper. Allow to cool slightly, stir in 3/4 c. heavy cream (optional) and serve.


Summer Harvest Medley (one of Ralph's and my favourites, and a great way to use those zucchinis!)

1/2 pound assorted mushrooms, ripped/chopped into pieces
2 small zucchini, diced
2 large ripe tomatoes, diced
1/2 sweet onion, chopped
1 large garlic clove, minced
Handful of fresh dill, chopped
4-6 fresh basil leaves, chopped
Salt & pepper, to taste
2 Tbsp. freshly grated parmesan cheese

Saute onions and garlic very lightly in canola or olive oil, until translucent. Stir in zucchini and cook for 3-4 minutes on medium heat. Add mushrooms, tomatoes, herbs and seasonings and continue cooking until tomatoes soften up, about 2-3 minutes. Sprinkle with cheese.


Shiitakes and Swiss Chard - delicious over pasta or new potatoes!

1 1/2 lb. Swiss chard, rinsed
1 lb. shiitake mushrooms
1/4 c. olive oil
4 cloves garlic, minced
1/2 c. dry white wine
Salt and pepper, to taste
1/2 c. freshly grated parmesan or grana padano cheese

Saute garlic in oil for 1 minute, add sliced mushroom caps and cook for 5 minutes, stirring occasionally. Add wine, salt and pepper. Simmer for another few minutes. Remove any tough stems from Swiss chard, slice into strips and add to mushrooms. Cover and cook, stirring once or twice, just until greens have wilted, about 5 minutes. Taste, and adjust seasoning, if desired. Top with grated cheese and serve immediately.

Bon Appetit!

Another Fabulous Recipe

As mentioned earlier, I am now selling our mushrooms at the new Countryside Farmer's Market, just 5 minutes from our home (which is very convenient for me!). Besides the beautiful shiitake and blue oyster mushrooms I bring to sell, I am also offering our mushroom dip and my latest new recipe, Mushrooms and Ricotta in Puff Pastry. When I was baking some to take to market last week, I was inspired to take photos during the process and present them with the recipe here:

Ingredients:
1/3 cup chives or garlic greens, chopped
1 small onion, diced
2 tbsp. olive or canola oil
1 1/2 lbs. mushrooms, chopped (I used a mix of shiitakes and blue oyster)
1/2 tsp. sea salt
1/4 tsp. freshly ground black pepper
1 454 gm. package ricotta cheese
2 eggs
1 450 gm. package frozen butter puff pastry (2 sheets)


Saute the onions in the oil for 5 minutes, add mushrooms, salt and pepper and cook another 5 minutes. Remove from heat and allow to cool. Mix together 1 egg and ricotta.

Fold in mushrooms and chives. Lay sheet of pastry out on a sheet of parchment and mark into thirds. Slit into 1 inch diagonal strips, cutting not quite to the centre section.






Place half of the filling in the centre section. Brush outside thirds with beaten egg.












Fold over alternating sides and pinch together bottom and top.

Repeat with other sheet. Brush tops with remaining beaten egg.



Place on baking sheet and bake approximately 45 minutes at 375 degrees, or until tops are golden brown.


This is fabulous sliced as an appetizer, (warm or cold) or as a meal with a nice salad and a cold beverage on those hot summer nights. You can even make it ahead and freeze, then bring it out when you have unexpected company, or don't want to heat up the kitchen by using your oven.




Let me know what you think of it when you make it yourself. If you'd rather have me make it for you, come see me at either the Inglewood Farmers' Market or the Countryside Farmers' Market some time this summer! I will be taking orders ahead of market days, so I can bring them freshly made for you to enjoy... Bon Appetit!

Off to the Markets!

Well, as mentioned a post or two ago, spring means the start of farmers' markets across the land. After months of using up the preserves, frozen pies and garden treasures of last year, supplies are running low and it's time to stock up again.

Granted, pickings are a bit slim on fresh produce this early in the season, but there are many greenhouse growers who will have greens and young plants available very soon. Other growers, such as ourselves, are fortunate to grow year-round and can provide fresh food to our eager customers.

On Friday, I will be selling at the inaugural opening of the Countryside Farmers' Market. It was formerly known as Seven Oaks Garden Centre, and is located at the corners of Hwy.9 and Hwy.25 South (or Cty Rds.109 and 24, as they're known these days...) The owner, Darlene Daughen, has rounded up an interesting blend of vendors, including beef, honey, herbs, seasonal vegetables and baked goods, just to name a few. The market will open at 2:30 and run until 7:30 (approximately).

On Sunday, I will be at the Eat Local Caledon Spring Festival. It will be a preview for customers of the things to come this season at the Inglewood General Store (15596 McLaughlin Road, in downtown Inglewood), many of the "regular" vendors will be out, along with 2 local chefs. The chefs will be demonstrating how to make the most of using local produce (I have already been asked to supply some mushrooms for one of their dishes!)

The festival will be from 11 am to 2 pm, so drive out to the country and get a sampling of what it's like to eat local! Hope to see many of you there!