A message from the Two Fairly Fat Guys from Norfolk County...

Beans, beets, cauliflower and peppers are coming to the end of their season but right now fresh apples, pears, squash and sweet potatoes are at the height of their season. And of course Norfolk County greenhouses are still pumping out plenty of vegetables. Soon snow will be falling and fresh local produce will no longer be available so make sure to satisfy your appetite now.

From October 2nd to 8th we are going to be at the Norfolk County Fair & Horse Show for Flavourfest, where local farmers and growers bring in their fruits, vegetables, meats and other local produce. Watch cooking demonstrations and learn more about how to prepare local produce.

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.  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.

Hey -- thanks again for joining H.O.C.C.I.  As Husbands of the Culinarily Challenged International, we understand your plight when there's no one who will step up to the plate to cook for you! Whether you're a husband or not, if you enjoy great food, you'll want to know more about the foods and flavours of Norfolk County.  And remember, buy fresh from local growers.

Take care,

The Two Fairly Fat Guys

Some recipes for you to try:

Hazelnut Pear Cake with Cream

4-1/2 cups water
2-3/4 cups granulated sugar
1 tsp lemon zest
1/4 cup fresh lemon juice
1-1/2 tsp vanilla
5 Ontario Pears, peeled, cored and halved
2 cups ground hazelnuts
2 tbsp cornstarch
6 eggs, separated
1/4 tsp cream of tartar
3 tbsp icing sugar
1 cup whipping cream
1 tsp ground cardamom (optional)

In large saucepan, combine water, 1-1/2 cups of the sugar, lemon zest, lemon juice and 1/2 tsp (2 mL) of the vanilla; stir over medium-high heat until sugar dissolves. Add pears; bring to boil. Reduce heat to medium and simmer until pears are just tender, turning occasionally, about 10 minutes. Let pears cool in syrup. (Can be prepared up to 1 day ahead, covered and refrigerated.)

Drain pears well, reserving syrup for another use. Combine hazelnuts, 1 cup of the remaining sugar and cornstarch; set aside. In large bowl, beat egg yolks until frothy. Stir in remaining 1 tsp vanilla and hazelnut mixture until well combined; set aside. With clean beaters, beat egg whites until frothy. Add cream of tartar and beat until mixture holds soft peaks. Beat in remaining 1/4 cup sugar until peaks are stiff. Fold one-third into egg yolk mixture until well combined. Gently fold in remaining whites. Pour into well-greased and floured 10-inch springform pan. Leaving 1-inch border, arrange pear halves atop batter, cut side down and stem end toward centre, putting one half in centre.

Bake in 350°F oven for 1 hour and 15 to 20 minutes or until golden brown and cake part no longer looks wet. Cool on rack for 15 minutes. Run sharp knife around edge of pan. Remove side and with metal spatula, the bottom of pan; cool completely on rack. To serve, sprinkle with 1 tbsp of the icing sugar pushed through small sieve. Add remaining icing sugar to whipping cream along with cardamom (if using) and whip into soft peaks. Serve each cake slice with a dollop of whipped cream.

Curried Squash and Apple Soup

3 medium Ontario Apples, peeled, cored and cut into chunks
2 Ontario Acorn Squash, peeled, seeded and cut into chunks
1 medium Ontario Onion, cut into chunks
2 cloves Ontario Garlic, smashed
2 tbps butter
1 tsp each curry powder and ground cumin
4 cups chicken broth or stock
1/4 cup long-grain rice
Salt and pepper

In large heavy saucepan, cook apple, squash, onion and garlic in butter over medium-high heat, stirring occasionally, for 5 minutes. Stir in curry powder and cumin and cook, stirring for 1 minute. Stir in chicken broth and rice; bring to boil. Reduce heat and simmer, stirring occasionally, for 25 minutes or until apple and squash are tender. Remove from heat and drain, reserving broth. In food processor or blender, purée cooked vegetable mixture in batches, until smooth, adding some reserved stock to purée as needed. Return mixture to saucepan; stir in reserved broth and heat through. Season with salt and pepper to taste.

Recipes supplied by Foodland Ontario http://www.foodland.gov.on.ca/

•     Good source of Vitamin A and Potassium

•     Source of Vitamin C

•     1 serving = 1/2 cup

Pears

•     Great source of Fibre

•     Source of Vitamin C and Potassium

•     1 serving = 1 medium pear

Upcoming events - Need more info, call our friend Lorraine on the phone at Norfolk Tourism, 1-800-699-9038.

Oct 2-8: FlavourFest at the Norfolk County Fair & Horse Show
Every Thursday: Simcoe Farmers Market

Every Saturday: Port Dover Farmers Market

Links:

www.norfolkfarms.com
www.norfolktourism.ca

The Two Fairly Fat Guys are volunteer ambassadors for agriculture in Norfolk County.  This newsletter is produced by Norfolk County's Tourism & Economic Development Division.  To unsubscribe, please reply to this message with "unsubscribe farms" in the subject line.  Or, if you really like what the Fairly Fat Guys have to say, please forward this message to your family and friends!

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