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Sunday, February 12, 2012
Saturday, January 28, 2012
It's a New Year!
Welcome back, everyone! As I write this, the snow is accumulating outside on one of the most wintry days we have had this season. I spent an hour working inside the greenhouse, pulling some old plants, and visualizing this year's crops. When I came outside, my tracks to the house had completely filled in with snow.
I love this time of the year, because it is when I spend alot of time poring over the seed catalogues, reviewing last year's hits and misses in the gardens, and trying to decide what new things I would like to try this year. I already have a list of "new" things, and will be sharing those in a future article.
I have been keeping busy most Saturdays at the Elora Farmer's Market, which is held at the Grand River Raceway, from 9 - 1 pm, every Saturday, until mid-March. On February 4, our mushrooms and I will be the feature at the market. In preparation for that, I have been trying out new recipes, so that I can hand out samples, and recipe cards, to our shoppers.
One recipe that I just tried today is a definite "keeper". When I mentioned it on Facebook, there was alot of interest, so I thought I'd share it right away. For those of you who aren't familiar with quinoa, it is a protein powerhouse, that I learned about from my ultra trail-running sister. It provides the heartiness to this delicious soup. Here goes:
"Mystic Mushroom and Quinoa Chowder"
1/2 cup quinoa
2 tbsp. butter
1 medium onion, diced
1/2 lb. oyster mushrooms, chopped
2 tbsp. maple syrup
3 cups chicken (or vegetable) stock
1 cup heavy cream (I used milk)
Salt and pepper to taste
* Optional: 2-3 shiitake caps, slivered and sauteed in 1 tbsp. butter
chopped fresh chives
1. Toast quinoa in a dry, heavy skillet over medium heat, until fragrant.
2. In a large saucepan, or stockpot, melt 2 tbsp.butter over med.high heat. Stir in onions and cook until caramelized, about 6 - 8 minutes. Stir in quinoa, mushrooms, and maple syrup. Cook for 3-4 minutes. Add chicken (or vegetable) stock, and bring to a boil, reduce heat to low, and let simmer for 18-20 minutes, or until quinoa is cooked.
3. Meanwhile, melt 1 tbsp. butter in a skillet over med.high heat. Cook shiitakes until softened, set aside.
4. Puree soup in a food processor or using hand-blender, and return to saucepan. Stir in cream (or milk) - do NOT boil. Season with salt and pepper to taste. Garnish with shiitake mushrooms, and chives, if desired.
Bon Appetit!
I love this time of the year, because it is when I spend alot of time poring over the seed catalogues, reviewing last year's hits and misses in the gardens, and trying to decide what new things I would like to try this year. I already have a list of "new" things, and will be sharing those in a future article.
I have been keeping busy most Saturdays at the Elora Farmer's Market, which is held at the Grand River Raceway, from 9 - 1 pm, every Saturday, until mid-March. On February 4, our mushrooms and I will be the feature at the market. In preparation for that, I have been trying out new recipes, so that I can hand out samples, and recipe cards, to our shoppers.
One recipe that I just tried today is a definite "keeper". When I mentioned it on Facebook, there was alot of interest, so I thought I'd share it right away. For those of you who aren't familiar with quinoa, it is a protein powerhouse, that I learned about from my ultra trail-running sister. It provides the heartiness to this delicious soup. Here goes:
"Mystic Mushroom and Quinoa Chowder"
1/2 cup quinoa
2 tbsp. butter
1 medium onion, diced
1/2 lb. oyster mushrooms, chopped
2 tbsp. maple syrup
3 cups chicken (or vegetable) stock
1 cup heavy cream (I used milk)
Salt and pepper to taste
* Optional: 2-3 shiitake caps, slivered and sauteed in 1 tbsp. butter
chopped fresh chives
1. Toast quinoa in a dry, heavy skillet over medium heat, until fragrant.
2. In a large saucepan, or stockpot, melt 2 tbsp.butter over med.high heat. Stir in onions and cook until caramelized, about 6 - 8 minutes. Stir in quinoa, mushrooms, and maple syrup. Cook for 3-4 minutes. Add chicken (or vegetable) stock, and bring to a boil, reduce heat to low, and let simmer for 18-20 minutes, or until quinoa is cooked.
3. Meanwhile, melt 1 tbsp. butter in a skillet over med.high heat. Cook shiitakes until softened, set aside.
4. Puree soup in a food processor or using hand-blender, and return to saucepan. Stir in cream (or milk) - do NOT boil. Season with salt and pepper to taste. Garnish with shiitake mushrooms, and chives, if desired.
Bon Appetit!
Saturday, November 12, 2011
Goodbye, Inglewood....Hello, Elora!
For those of you who follow me on Facebook, you know it's been a busy summer for me. This spring, we put up a 72 foot long unheated greenhouse, and it was filled with delicious heritage tomatoes, carrots, beets, lots of peppers and cucumbers, basil and dill, and even some ground cherries (I have left out some plants, I'm sure). Outside, we had dozens of zucchini plants, melons and watermelons, 3 varieties of cucumbers, and many more succulent meals-in-the making ! Yes, it was a lot of work, but boy, we sure ate well this summer :) As well, we feel healthier and better....and the larder downstairs is filled with 100 + jars of pickles, jams and preserves.
Much of the produce we grew went with me to the Inglewood Farmers' Market, where I sold it beside our mushrooms and mushroom products. Customers
were so grateful to have produce a few weeks earlier, because it was grown in the warmer greenhouse. Our market was very successful for all the vendors, and after four years, we have developed a wonderful community of producers and faithful customers. Next year, we will be starting an hour earlier, so that we can present our wares to train passengers who will be making a special stop in Inglewood, for that very purpose. Very exciting....
After we had our last market day, I thought to myself, "Finally, I am going to have so much extra time again, I'll be able to catch up on lots of stuff, housework included." Wrong! Nevertheless, when I received a call from one of the organizers of the Elora Farmers' Market, I agreed to try out their indoor winter market, which is held at the Grand River Raceway, in Elora. So now, from 9 - 1 pm on a Saturday morning, that's where you'll find me!
Today, one of my market neighbours was Krista of From These Roots. She has combined the most delicious flavours of fruits and flowers together, to make her unique jams, spreads and salsas. Today, I bought Sour Cherry Whiskey jam, Black Currant Wild Violet jam, and Strawberrry Lilac jam, just to name a few. Be sure to check out the recipe section on her website, lots of great ideas there!
Another stall a few tables down is Caitlin, from Re Root Organic Farm. Today I bought a beautiful Chinese cabbage, which I made into an Oriental style slaw, with sesame seeds. Yummy!
Of course, because it is in Elora, there are many Mennonite producers and vendors. My other neighbours are Floyd and Marie, who sell delicious chicken, pork and beef, which Floyd butchers. Last week, I picked up some breakfast sausage rounds, and tomorrow night's dinner will feature a sirloin tip pork roast. On the side will be some spaghetti squash that was purchased from yet another vendor.
Now, before you think all I do there is shop, I am pleased to say that I have now introduced a whole new set of customers to the delicious oyster and shiitake mushrooms that we grow. As well, I am carrying cremini, white button, and portabello mushrooms that are grown by the wholesaler we deliver our mushrooms to. This week, I brought some mushroom ricotta pastries, and mushroom dip, both of which went over quite well.
It's nice to be back behind a market table, meeting lots of new people. I quite enjoy describing how we grow our mushrooms and giving people the opportunity to "shake the hand that feeds you". Conversations often evolve into recipe-swapping, or an educational discourse on the perils of some of today's conventional farming practices, including GMO's. I enjoy all of this as much as tallying up the day's sales.
So if you're in the neighbourhood, please drop by and say hi. The market will run until mid-March, and because we're indoors, it's a pleasant, warm way to spend a Saturday morning!
Much of the produce we grew went with me to the Inglewood Farmers' Market, where I sold it beside our mushrooms and mushroom products. Customers
were so grateful to have produce a few weeks earlier, because it was grown in the warmer greenhouse. Our market was very successful for all the vendors, and after four years, we have developed a wonderful community of producers and faithful customers. Next year, we will be starting an hour earlier, so that we can present our wares to train passengers who will be making a special stop in Inglewood, for that very purpose. Very exciting....After we had our last market day, I thought to myself, "Finally, I am going to have so much extra time again, I'll be able to catch up on lots of stuff, housework included." Wrong! Nevertheless, when I received a call from one of the organizers of the Elora Farmers' Market, I agreed to try out their indoor winter market, which is held at the Grand River Raceway, in Elora. So now, from 9 - 1 pm on a Saturday morning, that's where you'll find me!
Today, one of my market neighbours was Krista of From These Roots. She has combined the most delicious flavours of fruits and flowers together, to make her unique jams, spreads and salsas. Today, I bought Sour Cherry Whiskey jam, Black Currant Wild Violet jam, and Strawberrry Lilac jam, just to name a few. Be sure to check out the recipe section on her website, lots of great ideas there!
Another stall a few tables down is Caitlin, from Re Root Organic Farm. Today I bought a beautiful Chinese cabbage, which I made into an Oriental style slaw, with sesame seeds. Yummy!
Of course, because it is in Elora, there are many Mennonite producers and vendors. My other neighbours are Floyd and Marie, who sell delicious chicken, pork and beef, which Floyd butchers. Last week, I picked up some breakfast sausage rounds, and tomorrow night's dinner will feature a sirloin tip pork roast. On the side will be some spaghetti squash that was purchased from yet another vendor.
Now, before you think all I do there is shop, I am pleased to say that I have now introduced a whole new set of customers to the delicious oyster and shiitake mushrooms that we grow. As well, I am carrying cremini, white button, and portabello mushrooms that are grown by the wholesaler we deliver our mushrooms to. This week, I brought some mushroom ricotta pastries, and mushroom dip, both of which went over quite well.
It's nice to be back behind a market table, meeting lots of new people. I quite enjoy describing how we grow our mushrooms and giving people the opportunity to "shake the hand that feeds you". Conversations often evolve into recipe-swapping, or an educational discourse on the perils of some of today's conventional farming practices, including GMO's. I enjoy all of this as much as tallying up the day's sales.
So if you're in the neighbourhood, please drop by and say hi. The market will run until mid-March, and because we're indoors, it's a pleasant, warm way to spend a Saturday morning!
Monday, September 26, 2011
From the Garden (and Yard) to the Table
The greenhouse we put up at the end of May has produced bushels of tomatoes, and many other delicious meals which included beans, onions, basil, greens, beets, carrots, dill and a few other yummies. The outside gardens are still producing, thanks to the successive sowing regimen I used. When one crop was done, I immediately cleaned out the old plants onto the compost heap, worked up the soil again, and planted something new. In fact, in a week's time we will be eating green beans which I planted a month ago, on the hope that we would escape the mid-September frosts we often get after the full moon. A few things were covered up and the very light frost did no damage to anything that was left unprotected.
Today's short post is a wonderful example of the bounty we have been enjoying, from our entire property. As I was cutting the grass before supper on Sunday afternoon, I spotted a large clump of Pleurotis ostreatus (ie. Blue Oyster mushrooms).
They appeared to be growing in the lawn, but since these mushrooms only grow on dead organic material, we knew they were probably growing on a dead root, near the lawn surface (and they were!).
I had some delicious beef strips simmering with onions and garlic (okay, and a healthy splash of red wine), so Ralph helped gather up the mushrooms.
I washed them, chopped them up and added them to the meat that was almost cooked
and ...voila! a delicious gourmet dinner.
For the record, I have some beautiful photos, from start to finish, for this entry....but for some **##"? reason they are not loading properly.. I will include them on my Facebook post.
Saturday, May 14, 2011
Spring Has Definitely Sprung!
I can't believe it's been over a month since I last posted here...in my defense, I have been putting lots of information out on our Facebook page.
Yes, spring is definitely here. The robins and chipping sparrows wake us up every morning, saying, "Get up, get up, there's SO much to do!" And then the day just never seems long enough, although my body is grateful for bedtime as a break from all the chores outside. The spring flowers are so vibrantly colourful, each day provides new beauty...
On the farm, we are very pleased with the new brown oyster mushrooms we have started growing recently. Beautiful flower-like petals of tan/brown set them apart from the blue oysters. I have yet to do a side-by-side taste comparison, but I'm sure they are going to be a big hit at the markets this summer. I will put up pictures soon...
Gardening season means compost top-dressing season. On Friday, we delivered to a landscaper who has bought our mushroom compost for her clients for the past two years. She says the difference it makes in the gardens is like night and day, with water retention, robust growth through extra fertility and ease of handling all making a winning combination. We have also been taking calls from friends and neighbours who have bought our compost for their vegetable and flower gardens in the past, and are now regular customers. The new greenhouse had a thick layer applied before we worked up the soil, so the new transplants are all off to a great start.
Speaking of the new greehouse, it was finally completed in time for Mother's Day. 
The boys spent several days framing in the metal structure in preparation for the plastic sheet that they pulled up and over it. They built two doors at each end, each 5 feet wide, so that we can open it right up and have good air flow through the greenhouse. Inspired by Elliot Coleman's The Winter Harvest Handbook, we have designed the greenhouse to have 6 rows for planting, with 18 " footpaths running down the length of the house. The tomato 
plants, which will be mulched with chopped straw soon, to help with water conservation, will be clipped to string hanging from above. The heirloom varieties I started from seed are indeterminate growers, which means they will not stop growing at 3 feet or so as popular varieties, but can attain heights over 7 feet!
Once the rows and pathways were established, I was eager to start sowing : mixed lettuces, 3 varieties of beets, heirloom carrots, pak choy, radish and spinach were all seeded on Saturday. On Wednesday, I saw the first emerging bit of green, from the pak choy. I did a little dance, I was so excited! Over the next few days, all but the carrots and spinach have come up. I've also started Italian Parsley, cilantro, bunching onions, basil, 5 varieties of peppers, brussel sprouts and dill. A "Mojito" mint plant was my homage to the Cuban drink and 6 climbing strawberry plants are Ralph's indulgence...Baby tiger and patty pan squash are yet to emerge from their sunny corner.
Outside (take a deep breath), I've started bush peas, 3 varieties of Swiss chard, spinach, leeks and Spanish onions (leeks started from seed this winter). I have yet to plant the lemon cucumber and watermelon seedlings - will definitely wait a few weeks, until the risk of frost has passed. 25 new asparagus roots went in beside the greenhouse, too. Oh, and Natalie bought me two beautiful fruiting mulberry trees for Mother's Day, which I planted at the entrance to the greenhouse. Potatoes will have to wait until the ground dries up from the rain we had today (and all next week, by the sounds of it). Oh well, I can finish planting the pole beans and cabbages inside the greenhouse and enjoy the progress of the emerging seedlings.
If it sounds like that's alot of food for one family, you're absolutely right! I do plan on preserving a bit more than last year, especially the tomatoes, but we certainly won't be able to eat everything I've planted. I have grown lots extra, so that I can sell our bounty at the two Farmers' Markets I will be at this summer. The Inglewood Market is having it's Spring Festival tomorrow, with the regular market season starting on June 15, and our Grand Valley Community Harvest market will be starting on June 2. I've got my mushroom dips and pastries ready to go, and will pick some mushrooms tomorrow morning for the "season opener". Really looking forward to seeing friends from previous years, and meeting new ones!
On a closing note, I wasn't the only one hard at work. The men managed to get their spring planting underway. There were many long days, as they tried to take advantage of the beautiful weather we had all week. Before the rain arrived last night, they managed to plant some heritage open-pollinated corn and some oats. Lots more to go...We'll all catch our breath while it rains and be back at it as soon as the sun starts shining. Remember, if you ate today, you can thank a farmer (even if it's you!)
Yes, spring is definitely here. The robins and chipping sparrows wake us up every morning, saying, "Get up, get up, there's SO much to do!" And then the day just never seems long enough, although my body is grateful for bedtime as a break from all the chores outside. The spring flowers are so vibrantly colourful, each day provides new beauty...
On the farm, we are very pleased with the new brown oyster mushrooms we have started growing recently. Beautiful flower-like petals of tan/brown set them apart from the blue oysters. I have yet to do a side-by-side taste comparison, but I'm sure they are going to be a big hit at the markets this summer. I will put up pictures soon...
Gardening season means compost top-dressing season. On Friday, we delivered to a landscaper who has bought our mushroom compost for her clients for the past two years. She says the difference it makes in the gardens is like night and day, with water retention, robust growth through extra fertility and ease of handling all making a winning combination. We have also been taking calls from friends and neighbours who have bought our compost for their vegetable and flower gardens in the past, and are now regular customers. The new greenhouse had a thick layer applied before we worked up the soil, so the new transplants are all off to a great start.
Speaking of the new greehouse, it was finally completed in time for Mother's Day. 
The boys spent several days framing in the metal structure in preparation for the plastic sheet that they pulled up and over it. They built two doors at each end, each 5 feet wide, so that we can open it right up and have good air flow through the greenhouse. Inspired by Elliot Coleman's The Winter Harvest Handbook, we have designed the greenhouse to have 6 rows for planting, with 18 " footpaths running down the length of the house. The tomato 
plants, which will be mulched with chopped straw soon, to help with water conservation, will be clipped to string hanging from above. The heirloom varieties I started from seed are indeterminate growers, which means they will not stop growing at 3 feet or so as popular varieties, but can attain heights over 7 feet!Once the rows and pathways were established, I was eager to start sowing : mixed lettuces, 3 varieties of beets, heirloom carrots, pak choy, radish and spinach were all seeded on Saturday. On Wednesday, I saw the first emerging bit of green, from the pak choy. I did a little dance, I was so excited! Over the next few days, all but the carrots and spinach have come up. I've also started Italian Parsley, cilantro, bunching onions, basil, 5 varieties of peppers, brussel sprouts and dill. A "Mojito" mint plant was my homage to the Cuban drink and 6 climbing strawberry plants are Ralph's indulgence...Baby tiger and patty pan squash are yet to emerge from their sunny corner.
Outside (take a deep breath), I've started bush peas, 3 varieties of Swiss chard, spinach, leeks and Spanish onions (leeks started from seed this winter). I have yet to plant the lemon cucumber and watermelon seedlings - will definitely wait a few weeks, until the risk of frost has passed. 25 new asparagus roots went in beside the greenhouse, too. Oh, and Natalie bought me two beautiful fruiting mulberry trees for Mother's Day, which I planted at the entrance to the greenhouse. Potatoes will have to wait until the ground dries up from the rain we had today (and all next week, by the sounds of it). Oh well, I can finish planting the pole beans and cabbages inside the greenhouse and enjoy the progress of the emerging seedlings.
If it sounds like that's alot of food for one family, you're absolutely right! I do plan on preserving a bit more than last year, especially the tomatoes, but we certainly won't be able to eat everything I've planted. I have grown lots extra, so that I can sell our bounty at the two Farmers' Markets I will be at this summer. The Inglewood Market is having it's Spring Festival tomorrow, with the regular market season starting on June 15, and our Grand Valley Community Harvest market will be starting on June 2. I've got my mushroom dips and pastries ready to go, and will pick some mushrooms tomorrow morning for the "season opener". Really looking forward to seeing friends from previous years, and meeting new ones!
On a closing note, I wasn't the only one hard at work. The men managed to get their spring planting underway. There were many long days, as they tried to take advantage of the beautiful weather we had all week. Before the rain arrived last night, they managed to plant some heritage open-pollinated corn and some oats. Lots more to go...We'll all catch our breath while it rains and be back at it as soon as the sun starts shining. Remember, if you ate today, you can thank a farmer (even if it's you!)
Saturday, March 26, 2011
A Very Productive Saturday
This week, I received my highly anticipated new cookbooks, "More-With-Less Cookbook", and "Extending The Table" . Both are chockful of simple, nutritious recipes, using basic ingredients, and the second has recipes from all over the world, from Argentina to Zimbabwe. Aside from delicious culinary delights, both books discuss the need to be selective in what we eat - basically to eat fresh, eat local and eat organic, when possible.
The two recipes I made were English muffins and Pita bread, two baked goods that are usually purchased, rather than baked from scratch at home. Well, the English muffins were a snap ! Once the dough is kneaded, and has risen, you roll and cut it into muffins, then coat them with cornmeal. And, yay! I got to use cornmeal that was made from our own heritage corn. The interesting part was that rather than being baked, Engish muffins are cooked on a hot griddle (or in my case, cast iron skillet). I confess right now, I couldn't resist. As soon as one had cooled enough, I cut it in half and slathered it with homemade strawberry jam...heaven :D
Next was the pita bread, which was also cooked differently. After th
e dough has risen and the bread is shaped and rolled, the bread is cooked on very hot (ie.450 F) cookie sheets for about 4 minutes. It puffs up, gets flipped and baked another 3 minutes or so. I think my cookie sheets were not preheated enough (as mentioned in the recipe) and not all of the pita breads really puffed up. Nonetheless, they all have a "pocket" and can be stuffed as a sandwich or used as a base for mini pizzas.I actually started out my baking with the standard 3 loaves of whole grain bread I bake every week. The flour is a different mix every time I make it, but usually includes spelt flour, corn flour, ground flax seeds and whole pumpkin seeds, as well as some white flour. I mixed some grated cheddar cheese into one of them for some cheese bread to enjoy with the mushroom soup I made for lunch. Yummy!
To work up an appetite, I went outside to see how progress was being made on our new growing hoop house. Ralph and our nephew, Matthew, were hard at work getting it set up. It was larger than I thought it would be, but when I started thinking of the 100+ tomato seedlings I have growing on our windowsills, I realized that Ralph was right in installing the full size (which will be 60 feet long and 20 feet wide, when completed). The area between the hoop house and the bush will be quite a microclimate and heat sink, perfect for the melons and cucumbers I will plant there. Still lots to do before it will be ready for the plants, but I can hardly wait!
Friday, March 18, 2011
Eat Local, Eat In Season
I had a more forceful title in mind, but didn't want to scare away any readers if it was obvious I would be getting onto my soapbox ;) What I also could add would be "Food Stores, Please Stop Mis-Labelling Food!!!"
For many months, since our somewhat short-growing season here in Ontario ended, my family has had to listen to me complaining about stores mis-labelling produce. Specifically, it is the country of origin that they have been getting wrong. I can appreciate that it is not always possible to buy local (ie. Ontario) or even on a larger scale, Canadian, produce year round. However, I do want to have the choice to decide whether I want to purchase produce, and I want that choice to be based on accurate labelling.
An example would be something as simple as fresh pears. Today at the grocery store, there was a special on "produce of USA" pears. I was happy to start bagging some up, until I saw the little sticker that indicated they were from Chile. Elsewhere in the same bin were more pears with labels from South Africa. Sorry, but all the pears in my ba
g went back into the bin. I can justify buying pears from the USA, but to have travelled as far as Chile or South Africa? I'll just eat some of the canned Ontario pears I prepared last summer (not as crunchy, but a good substitute).
This mis-labelling happens time and time again, even when it is pointed out to the store owners. I was once told that if there is a sale on, and there isn't enough produce from the feature country of origin available, the stores are allowed to substitute with produce from elsewhere. I have no problem with that. Just let me know that's what you're doing, by changing your signage! It's getting to the point where I don't even look at the price sign, but look for the telltale stickers. Last week, asparagus marked as "produce of Peru" actually came from Mexico, and red peppers marked as "produce of Canada" came from Spain. I would really like to see some sort of reprimanding or fining happening at the store, or even chain, level. I know, I know, "caveat emptor", ie. buyer beware, but why bother with signs if they aren't even accurate?
...now, I'm stepping down from my soapbox and cooling off.....
Eating locally and eating in season is a much happier subject. I really feel that we, as consumers, have been spoiled rotten by having virtually any food (produce) available to us year round. Not only have we been spoiled, but we are enabling and justifying the thousands of miles many of these foodstuffs are travelling to make it to our grocery stores,and eventually, to our tables. Now before you accuse me of being naive, or teaching me about the "global" economy, I will point out that I am aware of all of that. Lately, there has been such an emphasis on everything "green", I am really surprised that it hasn't been extended to our food supply, too.
Let's face it, being able to eat fresh asparagus in March, or fresh peaches and grapes in the cold of February is quite delightful - if you choose to. Of course, it all depends on where you live. If you are in California, or any southern climate, you are more likely to be able to buy many of this produce virtually year round. But for us here in Southern Ontario, I suggest we start to eat in season. That means asparagus is enjoyed and eaten with gusto in May and June, strawberries by the end of June, and peaches and grapes in late summer. If you take the time and effort to put some of this food away for the winter, either frozen, canned or dehydrated, then you can also enjoy it out of season.
And what about enjoying the foods that ARE available in the winter months, as our parents did. Up here in Canada, winter means meals based around hearty root vegetables such as beets, potatoes, sweet potatoes, and carrots, rutabagas and turnips, as well as red and green cabbage. I won't be a hypocrite and say I never veer out of season...I enjoy my citrus fruits (but mainly buy them in the winter months, when they are in season in the States), and I also buy boxed organic greens (spinach and spring greens) that have probably travelled a significant distance. But I do try to balance those purchases by eating locally, and in season.
Last summer, I sold a fabulous cookbook at the farmer's market, called "Simply in Season". I use it almost every week, as it is chock full of nutritious and de
licious recipes, using produce as it is available in every season. This year, I will also be selling "Saving the Seasons", which gives instructions for preserving foods in many different ways, to enjoy throughout the year. This means that we can put away food from our own gardens, but to also take advantage of the bounty that is available within our community. Last year, I purchased raspberries, blueberries, peaches and pears, and froze or canned them. We are still enjoying all of this delicious Ontario produce in our pancakes, smoothies and baking. Yes, it's alot of work, but oh, so rewarding in January!
I feel so much better, getting this all of my chest, thank you....I think I'll go help my daughter make some smoothies for desert, using organic local yogurt and some yummy frozen Ontario berries!
For many months, since our somewhat short-growing season here in Ontario ended, my family has had to listen to me complaining about stores mis-labelling produce. Specifically, it is the country of origin that they have been getting wrong. I can appreciate that it is not always possible to buy local (ie. Ontario) or even on a larger scale, Canadian, produce year round. However, I do want to have the choice to decide whether I want to purchase produce, and I want that choice to be based on accurate labelling.
An example would be something as simple as fresh pears. Today at the grocery store, there was a special on "produce of USA" pears. I was happy to start bagging some up, until I saw the little sticker that indicated they were from Chile. Elsewhere in the same bin were more pears with labels from South Africa. Sorry, but all the pears in my ba
g went back into the bin. I can justify buying pears from the USA, but to have travelled as far as Chile or South Africa? I'll just eat some of the canned Ontario pears I prepared last summer (not as crunchy, but a good substitute).This mis-labelling happens time and time again, even when it is pointed out to the store owners. I was once told that if there is a sale on, and there isn't enough produce from the feature country of origin available, the stores are allowed to substitute with produce from elsewhere. I have no problem with that. Just let me know that's what you're doing, by changing your signage! It's getting to the point where I don't even look at the price sign, but look for the telltale stickers. Last week, asparagus marked as "produce of Peru" actually came from Mexico, and red peppers marked as "produce of Canada" came from Spain. I would really like to see some sort of reprimanding or fining happening at the store, or even chain, level. I know, I know, "caveat emptor", ie. buyer beware, but why bother with signs if they aren't even accurate?
...now, I'm stepping down from my soapbox and cooling off.....
Eating locally and eating in season is a much happier subject. I really feel that we, as consumers, have been spoiled rotten by having virtually any food (produce) available to us year round. Not only have we been spoiled, but we are enabling and justifying the thousands of miles many of these foodstuffs are travelling to make it to our grocery stores,and eventually, to our tables. Now before you accuse me of being naive, or teaching me about the "global" economy, I will point out that I am aware of all of that. Lately, there has been such an emphasis on everything "green", I am really surprised that it hasn't been extended to our food supply, too.
Let's face it, being able to eat fresh asparagus in March, or fresh peaches and grapes in the cold of February is quite delightful - if you choose to. Of course, it all depends on where you live. If you are in California, or any southern climate, you are more likely to be able to buy many of this produce virtually year round. But for us here in Southern Ontario, I suggest we start to eat in season. That means asparagus is enjoyed and eaten with gusto in May and June, strawberries by the end of June, and peaches and grapes in late summer. If you take the time and effort to put some of this food away for the winter, either frozen, canned or dehydrated, then you can also enjoy it out of season.
And what about enjoying the foods that ARE available in the winter months, as our parents did. Up here in Canada, winter means meals based around hearty root vegetables such as beets, potatoes, sweet potatoes, and carrots, rutabagas and turnips, as well as red and green cabbage. I won't be a hypocrite and say I never veer out of season...I enjoy my citrus fruits (but mainly buy them in the winter months, when they are in season in the States), and I also buy boxed organic greens (spinach and spring greens) that have probably travelled a significant distance. But I do try to balance those purchases by eating locally, and in season.
Last summer, I sold a fabulous cookbook at the farmer's market, called "Simply in Season". I use it almost every week, as it is chock full of nutritious and de
licious recipes, using produce as it is available in every season. This year, I will also be selling "Saving the Seasons", which gives instructions for preserving foods in many different ways, to enjoy throughout the year. This means that we can put away food from our own gardens, but to also take advantage of the bounty that is available within our community. Last year, I purchased raspberries, blueberries, peaches and pears, and froze or canned them. We are still enjoying all of this delicious Ontario produce in our pancakes, smoothies and baking. Yes, it's alot of work, but oh, so rewarding in January!I feel so much better, getting this all of my chest, thank you....I think I'll go help my daughter make some smoothies for desert, using organic local yogurt and some yummy frozen Ontario berries!
Monday, March 14, 2011
Things are Growing....
Yes, indeed, with the Spring Equinox coming up, there is a primeval tug on everyone and everything...time to start waking up, time to start growing, time to start moving! The geese have returned to our neighbourhood and all the birds are more vocal as they prepare for their spring concert ;)
While Nature continues here as she has for year after year, many of us are watching the tragedy unfolding on the other side of the world, in Japan . We can only hope and pray that some sort of balance will be restored there once more. The loss of life and physical upheaval is so staggering - we should all focus on sending our healing thoughts and prayers to that corner of our Earth. Please do what you can...
As mentioned in my last po
st, we have been really enjoying my birthday gifts. The sprouter has grown everything from alfalfa (mild and crunchy), to radish (very, very peppery/sharp) to a salad blend (still growing).
I sprouted some wheat seeds of our own, then when I saw how quickly the roots were developing, I transplanted the whole mat to a pot. This way, I can get several cuttings of the green shoots and make wheat grass juice. The first "harvest" yielded a meagre ounce of juice, but when I added an apple to the juicer, it made a glassful for me to share with Ralph! It tastes a bit like licking the lawnmower, so maybe a few more fruits blended in with the next one ;) There are some sunflower seeds on the go now, too, which I think I will transplant onto some soil as well, so I can get some larger, juicy sunflower sprouts (my absolute favourite!)
Some of the seeds I purchased last month are now growing, too. It is SO exciting to see that little shimmer of the green seedling, pushing it's way up. I used a variety of growing containers: peat pellets (which expand when hydrated) are great for plants I know I will be transplanting, such as tomatoes, a soil-less growing medium in larger trays or peat containers for my basil, leeks, onions and stevia . I'm really looking forward to growing the stevia, will keep my fingers crossed that the tiny sprigs of green that have just germinated will grow into healthy plants. The trays all needed to be covered to help with the germination, so I used the large plastic boxes I buy my organic greens and spinach in as lids for plastic rectangular storage containers - it works well. Now, our windowsills are starting to get filled up with trays of seedlings ;) Here are some fledgling heirloom tomato plants.
They may look tiny now, but in a few weeks, they will be ready to transplant to larger pots and I'll update with a new picture!
Ralph has also been preparing for spring planting. Last summer, he grew some beautiful varieties of open-pollinated field corn. When it was mature, he walked his fields and hand-selected the cobs he wanted to save for seed for this year. He recently acquired a cob sheller that removes the seed from the cob - pretty slick! Here are some pictures to show it at work.
I have been using some of this corn when I grind grains (wheat, flax, rye) for baking our bread every week. It adds a delightfully sweet smell and flavour to the bread.
Well that's about it for this update - I would love to hear about your spring plans, whether you're tapping maple trees (like my Maine friends ;) or still pondering the seed catalogues. I'll leave you with a quote by Robin Williams, the actor and comedian:
Spring is Nature's way of saying, "Let's party!"
While Nature continues here as she has for year after year, many of us are watching the tragedy unfolding on the other side of the world, in Japan . We can only hope and pray that some sort of balance will be restored there once more. The loss of life and physical upheaval is so staggering - we should all focus on sending our healing thoughts and prayers to that corner of our Earth. Please do what you can...
As mentioned in my last po
st, we have been really enjoying my birthday gifts. The sprouter has grown everything from alfalfa (mild and crunchy), to radish (very, very peppery/sharp) to a salad blend (still growing).I sprouted some wheat seeds of our own, then when I saw how quickly the roots were developing, I transplanted the whole mat to a pot. This way, I can get several cuttings of the green shoots and make wheat grass juice. The first "harvest" yielded a meagre ounce of juice, but when I added an apple to the juicer, it made a glassful for me to share with Ralph! It tastes a bit like licking the lawnmower, so maybe a few more fruits blended in with the next one ;) There are some sunflower seeds on the go now, too, which I think I will transplant onto some soil as well, so I can get some larger, juicy sunflower sprouts (my absolute favourite!)
Some of the seeds I purchased last month are now growing, too. It is SO exciting to see that little shimmer of the green seedling, pushing it's way up. I used a variety of growing containers: peat pellets (which expand when hydrated) are great for plants I know I will be transplanting, such as tomatoes, a soil-less growing medium in larger trays or peat containers for my basil, leeks, onions and stevia . I'm really looking forward to growing the stevia, will keep my fingers crossed that the tiny sprigs of green that have just germinated will grow into healthy plants. The trays all needed to be covered to help with the germination, so I used the large plastic boxes I buy my organic greens and spinach in as lids for plastic rectangular storage containers - it works well. Now, our windowsills are starting to get filled up with trays of seedlings ;) Here are some fledgling heirloom tomato plants.
They may look tiny now, but in a few weeks, they will be ready to transplant to larger pots and I'll update with a new picture!
Ralph has also been preparing for spring planting. Last summer, he grew some beautiful varieties of open-pollinated field corn. When it was mature, he walked his fields and hand-selected the cobs he wanted to save for seed for this year. He recently acquired a cob sheller that removes the seed from the cob - pretty slick! Here are some pictures to show it at work.
I have been using some of this corn when I grind grains (wheat, flax, rye) for baking our bread every week. It adds a delightfully sweet smell and flavour to the bread.
Well that's about it for this update - I would love to hear about your spring plans, whether you're tapping maple trees (like my Maine friends ;) or still pondering the seed catalogues. I'll leave you with a quote by Robin Williams, the actor and comedian:
Spring is Nature's way of saying, "Let's party!"
Sunday, February 27, 2011
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 W
illiam 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!
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 W
illiam 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!
Monday, November 15, 2010
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.
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.
Thursday, October 21, 2010
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...)
Sunday, September 5, 2010
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...
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!
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!
Sunday, August 22, 2010
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!
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!
Sunday, June 6, 2010
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!
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!
Wednesday, May 12, 2010
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!
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!
Wednesday, April 21, 2010
After the Mushrooms: Compost
One of the wonderful things about growing mushrooms (aside from the mushrooms themselves) is the byproduct at the end of the cycle - the compost. Contrary to popular belief, blue oysters and shiitakes do not grow on manure, yet the growing medium is still a valuable source of nutrition. The base for the oyster mushrooms is pasteurized straw, to which other amendments are added, as well as the spawn (ie. seed).
Once the mushrooms have gone through 3 or 4 growing cycles, the mushrooms have completed their growing, yet the straw base still has lots of value for the soil. We store the spent medium in huge compost piles, which are turned occasionally to promote good composting. After several months, the end product is a beautifully rich, spreadable compost - ideal for garden topdressing.
There are high levels of microrhyza, for optimum root growth, for starters. The pH is 7.6, and it has a natural nemacidal effect on soil pests. When used as a top dressing, the earthworms love it! They come up to the soil surface and drag the compost down, effectively incorporating it into the soil structure. After even one season of topdressing, the improvement to the soil structure is highly visible. My vegetable and flower gardens have never grown so well, or been so healthy! And because of the composting process, and the fact that the straw was initially pasteurized before growing mushrooms, there are no weed seeds (something that cannot always be said from using animal manure, especially if it is not properly seasoned...)
Once the mushrooms have gone through 3 or 4 growing cycles, the mushrooms have completed their growing, yet the straw base still has lots of value for the soil. We store the spent medium in huge compost piles, which are turned occasionally to promote good composting. After several months, the end product is a beautifully rich, spreadable compost - ideal for garden topdressing.
There are high levels of microrhyza, for optimum root growth, for starters. The pH is 7.6, and it has a natural nemacidal effect on soil pests. When used as a top dressing, the earthworms love it! They come up to the soil surface and drag the compost down, effectively incorporating it into the soil structure. After even one season of topdressing, the improvement to the soil structure is highly visible. My vegetable and flower gardens have never grown so well, or been so healthy! And because of the composting process, and the fact that the straw was initially pasteurized before growing mushrooms, there are no weed seeds (something that cannot always be said from using animal manure, especially if it is not properly seasoned...)
Last weekend, spring took a holiday and it was a sleety, blustery day. Regardless, our son, Phillip, spread mushroom compost over one of our fields where we will be growing open-pollinated corn varieties this summer.
Here the compost is being loaded into the spreader...
(click on the picture to enlarge it)
...which will be used to broadcast it over the field
This is what it looks like up close:
We now have several repeat customers who come each spring to get their compost for their gardens. Some are neighbours who use it on their vegetable and flower gardens, others are professional gardeners who recognize the landscaping value of this product. I'm just happy that I have an endless supply of it...and the gardens are grateful, too!
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