| July 2007 |
A message from the Two Fairly Fat Guys from Norfolk County... With June behind us and August soon approaching we're pleased to present the second edition of our newsletter. Norfolk County's selection of fruits, vegetables and meats is virtually limitless especially this time of year. Right now, fresh cherries, raspberries, zucchini and sweet corn are at the height of their season. Coming soon: squash, eggplant and an assortment of fruit such as apples and pears. Of course, Norfolk County greenhouses are still pumping out peppers and tomatoes. Although the strawberry season has come to an end, all you berry lovers shouldn't be distressed as the raspberry season has just started and blueberries will soon follow.
Cherry Berry Brown Betty 2 cups all-purpose flour 1 1/2 cups packed brown sugar 2 tsp cinnamon 1/2 tsp baking soda 1/2 tsp nutmeg 1/4 tsp salt 1 cup butter, at room temperature 2 tbsp lemon juice 2 tbsp each cornstarch and granulated sugar 3 cups pitted Ontario Cherries 2 cups Ontario Blueberries or Raspberries or combination of both Lightly butter 13 x 9 inch (3.5 L) baking dish. In large bowl, stir together rolled oats, flour, brown sugar, cinnamon, baking soda, nutmeg and salt. Using your fingers, add butter to flour mixture and crumble until well blended. Firmly pat two-thirds of the oat mixture into bottom of prepared dish. In medium bowl, stir together lemon juice, cornstarch and sugar until cornstarch is dissolved. Add cherries and berries; toss until evenly coated. Pour over oat mixture in pan. Sprinkle with remaining oat mixture. Bake in 350°F (180°C) oven 30 to 35 minutes or until topping is golden and a little crisp. Cool completely, then cut into squares. Recipe supplied by Foodland Ontario http://www.foodland.gov.on.ca/conrecipe/blueberry/cherry_berry_brown_betty.htm 6-8
cobs of corn with husks on Remove the first couple layers of husk and as much silk as possible, you don't have to be to particular as the silk will come off easily after they've cooked. Cook until the husk has somewhat blackened, turning regularly so all side cook evenly. Remove husks, butter and enjoy, but be careful there hot! Image retrieved from Foodland Ontario www.foodland.gov.on.ca Morsels from our pal Kathy, Nutritionist at the Haldimand-Norfolk Health Unit: Cherries • Good source of Vitamin C • Good source of Potassium • 1 serving = 10 cherries Corn • Good source of Fibre • Good source of Folate • 1 serving = 1/2 cup
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