Apple and Squash Soup
Recipe courtesy of Ontario Apple Growers
1 tbsp Vegetable oil
2 cups Chopped onion (about 2 medium)
1 clove garlic, minced
1 tsp dried thyme
4 cups chopped, peeled butternut squash
3 cups chopped, peeled Ontario apples (Empire, McIntosh or Gala)
4 cups chicken or vegetable stock
½ cup milk or cream
Pinch nutmeg
Salt and pepper to taste
In large saucepan over medium heat, heat oil. Add onions and cook about 7 minutes or until softened, stirring occasionally. Stir in garlic and thyme; cook 1 minute. Stir in squash, apples and stock.
Bring to a boil, reduce heat and simmer for about 15 minutes or until squash is tender. Puree in small batches in blender or food processor.
Return puree to saucepan and add milk; re-heat. Season with nutmeg, salt and pepper.
Makes 12 servings.
Ontario Apple Butter Recipe courtesy of the Ontario Apple Growers
2 lbs Ontario Apples* peeled, cored and diced in 1/4-inch (5 mm) pieces
3/4 cup granulated sugar
1/2 cup apple cider
2 tbsp apple cider vinegar
1/2 tsp cinnamon
Combine all ingredients in heavy-bottomed saucepan and place over medium-low heat. Cook uncovered, stirring occasionally, until apples are very tender and have darkened (about 60 to 70 minutes). Cool. Puree using blender or immersion blender. Transfer to clean container, cover and chill in refrigerator for up to two weeks.
Makes about 2 cups (500 mL).
Per serving: about 90 cal, 0g pro, 0g total fat, 25g carb, 2g fibre, 0mg chol, 0mg sodium. %RDI: 6% vit C.
*Variety tip: For best results, use Ontario Cortland, Northern Spy or Idared Apples.2 lbs/1 kg is about 5 large apples.
3/4 cup granulated sugar
1/2 cup apple cider
2 tbsp apple cider vinegar
1/2 tsp cinnamon
Combine all ingredients in heavy-bottomed saucepan and place over medium-low heat. Cook uncovered, stirring occasionally, until apples are very tender and have darkened (about 60 to 70 minutes). Cool. Puree using blender or immersion blender. Transfer to clean container, cover and chill in refrigerator for up to two weeks.
Makes about 2 cups (500 mL).
Per serving: about 90 cal, 0g pro, 0g total fat, 25g carb, 2g fibre, 0mg chol, 0mg sodium. %RDI: 6% vit C.
*Variety tip: For best results, use Ontario Cortland, Northern Spy or Idared Apples.2 lbs/1 kg is about 5 large apples.
Gates Open - Exploring Durham Region Farms
Savour Durham Weekend
October 3rd and 4th
10am to 4pm
Gates Open Farm Tour: $10 admission for adults, Children 16 & under are free
Visit: www.gatesopen.ca for more details.
October 3rd and 4th
10am to 4pm
Gates Open Farm Tour: $10 admission for adults, Children 16 & under are free
Visit: www.gatesopen.ca for more details.
Brooklin Town Crier - Greener Pastures - September 4th Article
As I opened my latest farm share delivery from Coopers Farm, I was met with the earthy aroma of fresh potatoes (Red Chieftans, Papa Negras –blue potatoes and fingerlings). In addition to the potatoes, there were delicious strawberries, cantaloupe, egg plant, tomatillos, cabbage and a copious amount of corn. The weather was finally co-operating, and the harvest is now in full swing. (Coopers Farm also has now opened their 10 acre corn maze to the public which will remain open until November 1st).
Growing up, my mum often served roasted potatoes with a roast and steamed vegetables on Sunday nights. The arrival of the first batch of potatoes made me think back to those days and got me thinking that I needed to find a beef farmer in Durham Region. I consulted my Durham Farm Fresh directory (www.durhamfarmfresh.ca) and quickly located Eric and Jennifer Bowman’s Gallery on the Farm in Enniskillen, about 10 minutes from Brooklin at 1721 Region Road #3, just east of Enfield Road.
Gallery on the Farm is a picturesque 250 acre farm that has been in the Bowman family for over 80 years and farmed by three generations. The name of the farm accurately captures the beautiful collection of seven different types of cattle (Red and Black Aberdeen Angus, Herford, Murray Greys, Maine Anjou Scottish Highlands, Belted Galloways and one Holstein) alongside Eric’s collection of oil and watercolour paintings. I had the privilege to speak with Eric Bowman who demonstrated a commanding knowledge of organic farming, dedication and utmost respect for his land, animals, mother nature and, of course, his customers.
Up until 2005, Eric and Jennifer were dairy farmers, but they decided they needed a change and replaced the Holsteins with a certified organic beef herd. In addition to the 140 head of cattle, they also grow 12 different varieties of certified organic potatoes, tomatoes, cow and sweet corn, and chickens. There is a lack of organic seed in the marketplace, so part of the potato crop as “seed” for next year’s planting.
What struck me as most impressive is the amount of work that is required to maintain certification as an organic farm. As of June 30, 2009, Canada implemented organic product regulations which detail how the soil is to be managed, what the animals can eat, and how animals are to be treated. The use of chemicals is banned as are genetically-modified seeds. The farm is inspected on an annual basis by Pro-Cert Organic Systems and is subject to a rigorous review of all records, the health of the animals, the boundaries, and the steps that were taken to avoid cross pollination of nearby non-organic crops. The water and soil are tested as well as, and crops can be subject to lab testing.
The Bowmans grow all of their animal feed on the farm including cow corn, hay, and alfalfa (also certified organic). It is important to note that the cows are not grass-fed, the common term used by some meat producers. Instead, they are forage-fed, eating alfalfa which is a legume.
Instead of using chemical pesticides and fertilizers, the farm uses intercropping and cow manure to help maintain the health of the soil. What was most surprising to me is that the only two people who work on this farm are Eric and Jennifer.
All of the beef, eggs and vegetables are sold out of Gallery on the Farm, and customers come from London all the way north to Peterborough. The quality and taste of the beef is superior to anything that you could buy at a grocery store and comes with a guarantee that if you are not happy with the beef, then they would like to try to make you happy.
As I sat down to the table with my family to enjoy a dinner of Gallery Sirloin Tip Steak, Gallery Barbequed Blue potatoes and Coopers corn, I reflected on the hard work our farmers had put into growing the food my family was enjoying. Sustainable farming requires a huge amount of passion, dedication and hard work, and I am very thankful that they are dedicated to growing better food for our community.
Gallery on the Farm will be participating this year in Gates Open which is an opportunity for the public to visit farms and experience local food in Durham Region on October 3rd and 4th (www.gatesopen.ca).
Growing up, my mum often served roasted potatoes with a roast and steamed vegetables on Sunday nights. The arrival of the first batch of potatoes made me think back to those days and got me thinking that I needed to find a beef farmer in Durham Region. I consulted my Durham Farm Fresh directory (www.durhamfarmfresh.ca) and quickly located Eric and Jennifer Bowman’s Gallery on the Farm in Enniskillen, about 10 minutes from Brooklin at 1721 Region Road #3, just east of Enfield Road.
Gallery on the Farm is a picturesque 250 acre farm that has been in the Bowman family for over 80 years and farmed by three generations. The name of the farm accurately captures the beautiful collection of seven different types of cattle (Red and Black Aberdeen Angus, Herford, Murray Greys, Maine Anjou Scottish Highlands, Belted Galloways and one Holstein) alongside Eric’s collection of oil and watercolour paintings. I had the privilege to speak with Eric Bowman who demonstrated a commanding knowledge of organic farming, dedication and utmost respect for his land, animals, mother nature and, of course, his customers.
Up until 2005, Eric and Jennifer were dairy farmers, but they decided they needed a change and replaced the Holsteins with a certified organic beef herd. In addition to the 140 head of cattle, they also grow 12 different varieties of certified organic potatoes, tomatoes, cow and sweet corn, and chickens. There is a lack of organic seed in the marketplace, so part of the potato crop as “seed” for next year’s planting.
What struck me as most impressive is the amount of work that is required to maintain certification as an organic farm. As of June 30, 2009, Canada implemented organic product regulations which detail how the soil is to be managed, what the animals can eat, and how animals are to be treated. The use of chemicals is banned as are genetically-modified seeds. The farm is inspected on an annual basis by Pro-Cert Organic Systems and is subject to a rigorous review of all records, the health of the animals, the boundaries, and the steps that were taken to avoid cross pollination of nearby non-organic crops. The water and soil are tested as well as, and crops can be subject to lab testing.
The Bowmans grow all of their animal feed on the farm including cow corn, hay, and alfalfa (also certified organic). It is important to note that the cows are not grass-fed, the common term used by some meat producers. Instead, they are forage-fed, eating alfalfa which is a legume.
Instead of using chemical pesticides and fertilizers, the farm uses intercropping and cow manure to help maintain the health of the soil. What was most surprising to me is that the only two people who work on this farm are Eric and Jennifer.
All of the beef, eggs and vegetables are sold out of Gallery on the Farm, and customers come from London all the way north to Peterborough. The quality and taste of the beef is superior to anything that you could buy at a grocery store and comes with a guarantee that if you are not happy with the beef, then they would like to try to make you happy.
As I sat down to the table with my family to enjoy a dinner of Gallery Sirloin Tip Steak, Gallery Barbequed Blue potatoes and Coopers corn, I reflected on the hard work our farmers had put into growing the food my family was enjoying. Sustainable farming requires a huge amount of passion, dedication and hard work, and I am very thankful that they are dedicated to growing better food for our community.
Gallery on the Farm will be participating this year in Gates Open which is an opportunity for the public to visit farms and experience local food in Durham Region on October 3rd and 4th (www.gatesopen.ca).
Roasted Tomato Sauce
Tomatoes!! I received a number of juicy, large heirloom Cherokee Purple tomatoes in last weeks CSA box. Boy they sure are ugly but so delicious. The roma tomatoes in my garden are also ready to be harvested so in no time flat, I found myself with a lot of tomatoes. I decided to make a Roasted Tomato Sauce that freezes well so that I could enjoy the tomatoes into the winter.
Roasted Tomato Sauce
Ingredients
8 large tomatoes (about 4 pounds)
3 Tablespoons olive oil
1 Head garlic, medium
1 Medium White Onion
1 Tablespoon fresh rosemary
1 Tablespoon fresh thyme
1 Tablespoon fresh basil
Salt and pepper to taste
Roasted Tomato Sauce
Ingredients
8 large tomatoes (about 4 pounds)
3 Tablespoons olive oil
1 Head garlic, medium
1 Medium White Onion
1 Tablespoon fresh rosemary
1 Tablespoon fresh thyme
1 Tablespoon fresh basil
Salt and pepper to taste
Preheat oven to 400F.
Brush shallow baking dish (cookie sheet with sides, or glass/pyrex baking dishes) with olive oil.
Slice tomatoes in half, and place in baking sheet. Place tomato ends skin down.
Peel outer papery skin from garlic head, loosen the cloves and place in one of the pans with the tomatoes. Chop Onion in quarters.
Sprinkle tomatoes with half of herbs.
Place tomatoes in oven. When garlic becomes slightly charred, after about 10 minutes, remove it and return tomatoes to oven for about 15 more minutes, or until they are soft and slightly charred. Turn the baking dishes once or twice during roasting to promote even cooking.
Remove from oven and place on cooling racks.
With a spatula, remove roasted tomatoes and onions to a blender. Add peeled roasted garlic, remaining herbs, and blend for 3-4 seconds.
Season to taste with salt and pepper. Serve over pasta or vegetables.
Keeps in the refrigerator for 4 days, or in the freezer for 4 months.
Coopers Farm
I am a huge fan of Coopers Farm in Zephyr, Ontario. We have been CSA members for the last two years and love all of the vegetables and fruits that they grow!
Adventures in Canning!
I have finally tried canning. For some reason I was always hesitant to try, intimidated that I did not have the right tools or that I would end up with unsealed jars and have three weeks to eat litres of whatever I had made. However, I found canning to be quite easy and enjoyable. So far, I have made: pickles, zucchini relish and tomato and corn salsa. Who knows what I will make next..
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