| August 2007 |
A message from the Two Fairly Fat Guys from Norfolk County... The third edition of our newsletter comes at a perfect time as more fruits and vegetables are at the height of their season than any other time of the year. With variety like this it may seem hard to choose the right fruit or vegetable for your recipes, but the most important thing to remember is to buy fresh and local. Fresh blueberries, muskmelon, peaches, eggplant and corn are at the peak of their season, some apples are even ready to be harvested. And almost every other fruit or vegetable you can think of is in season now or will be by the end of the month. Even though Norfolk County greenhouses are still providing peppers and tomatoes, their outdoor counterparts are finally here.
Watch for the green and yellow "Direct from Norfolk" signs
along our roads and in our grocery stores. When you know where
your food comes from, you know how tasty and safe it is for you.
You also know that you're supporting local growers and getting the
freshest produce available. And remember to come see us on
the 25th at the CNE in Toronto. For an Official Norfolk County
map showing local growers, call 1-800-699-9038 or email
farms@norfolkcounty.ca, or go to www.norfolkfarms.com.
Red and Yellow Pepper Rissoto 1 Ontario Onion, chopped 1 clove Ontario Garlic, minced 1 each Ontario Sweet Red and Yellow Peppers, seeded and chopped 2 tbsp butter 1 cup short-grain rice 2-1/2 cups chicken stock 1 Ontario Zucchini, diced Salt and pepper to taste 1/2 cup grated Parmesan cheese 1/3 cup chopped fresh basil or parsley In medium saucepan, cook onion, garlic and red and yellow peppers in butter over medium-high heat, until softened, 3 to 5 minutes. Add rice and mix well to coat. Add stock, zucchini, salt and pepper; bring to boil. Reduce heat, cover and simmer, stirring occasionally, for about 20 minutes or until most of the liquid is absorbed and mixture is creamy. Stir in Parmesan and basil. Serve immediately sprinkled with additional Parmesan cheese, if desired. 2 cups low-fat yogurt 2 cups Ontario Blueberries 1 cup granulated sugar 1/4 cup amaretto liqueur or peach schnapps 1-1/2 tsp cornstarch 4 Ontario Peaches 2 tsp fresh lemon juice 1 cup whipping cream, whipped Place yogurt in cheesecloth-lined sieve set over bowl; set aside. Purée blueberries and simmer with 1/4 cup of the sugar for 5 minutes. Stir in amaretto. Stir cornstarch with 1 tbsp cold water; stir into blueberries. Boil, stirring, for 1 minute; let cool to room temperature. Peel and purée peaches with lemon juice and remaining sugar; transfer to large bowl. Fold in whipped cream and drained yogurt; pour into 8-inch spring form pan. Spoon blueberry mixture decoratively over mousse; draw knife through mousse and blueberries to form swirls. Cover and freeze at least 8 hours and up to 3 days. If frozen more than 8 hours, remove to refrigerator 30 minutes before serving in wedges. Recipes supplied by Foodland Ontario http://www.foodland.gov.on.ca/ Morsels from our pal Kathy, Nutritionist at the Haldimand-Norfolk Health Unit: Peppers • Very high in Vitamin C • Good source of Potassium, Iron and Fibre • 1 serving = 1 medium pepper Peaches • Good source of Potassium • Source of Vitamin C • 1 serving = 1 medium peach
Upcoming events - Need more info,
call our friend Lorraine on the phone at Norfolk Tourism, 1-800-699-9038. Every Saturday: Port Dover Farmers Market Unsubscribe |
