| September 2007 - Coming Soon |
A message from the Two Fairly Fat Guys from Norfolk County... Our fourth newsletter signals the ending of summer, vacations are ending and everyone is getting back to their busy schedules. Now more than ever it is important to remember to Know Where Your Food Comes From by buying fresh and local produce. Apples, eggplant, potatoes, broccoli and muskmelon are just a few fruits and vegetables still at the peak of their season. The supply and variety of fresh produce in September, is abundant, but fall is soon approaching so make sure you get your fill of fresh Norfolk County fruits and vegetables now, as many of these will soon be out of season. FlavourFest at the CNE in Toronto went off without a hitch, featured were many recipes from both our cookbook and the Norfolk Farms web site. Don't forget to come visit us at the Norfolk County Fair and Horse Show for FlavourFest from October 2nd to 8th. This promises to be our most exciting event yet.
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.
Apple-Pear Buttermilk Cake With Maple Syrup Glaze 1 1/2 cups all-purpose flour 1/2 cup Ontario Maple Syrup 1 tbsp cornstarch Lightly oil or butter 9 1/2 in. springform pan. In bowl, stir together flour, baking powder, baking soda, nutmeg, cinnamon and salt until evenly blended. In mixing bowl and using electric mixer, beat butter on medium speed 30 seconds. Add sugar and beat 2 minutes Add eggs and beat until light and fluffy. Beat in vanilla. With mixer on low speed, alternately beat in flour mixture and buttermilk, making 3 additions of dry and 2 of liquid, to make thick batter. Turn into prepared pan and smooth top. Arrange alternating slices of apple and pear in tight concentric pattern on top, gently pushing cut side of fruit into batter. Bake in center of 350°F oven 45 to 50 minutes or until cake tester inserted in center comes out clean. Glaze: Meanwhile, in small saucepan, whisk together maple syrup and cornstarch over medium heat until blended; bring to boil, stirring often. Reduce heat to low and cook, stirring frequently, until thickened, about 5 minutes Brush over hot cake; let cool 5 minutes Remove sides of pan. Brush sides of cake with glaze. Gently pour remaining glaze over top. Cut into wedges and serve warm or cool. Cake will keep refrigerated for several days.
Roasted Garlic Mashed Potatoes 6 medium Ontario Yukon Gold Potatoes
Mashed Roasted Garlic: Cut 1/4-inch thick slice across top of 2 large whole heads of garlic to expose tops of cloves. Remove outer layer of skin; wrap each head completely in foil. Bake in 350º F oven 45 minutes or until soft; remove from oven and cool slightly. Holding garlic at root end, squeeze pulp from open ends of cloves. Mash pulp with fork. (Mashed garlic will keep up to 4 days in the refrigerator.) Recipes supplied by Foodland Ontario http://www.foodland.gov.on.ca/ Morsels from our pal Kathy, Nutritionist at the Haldimand-Norfolk Health Unit: Apples • Source of Calcium • Source of Vitamin C and fibre • 1 serving = 1 medium apple Potatoes • Good source of Vitamin C • Very high is potassium • 1 serving = 1 medium potato
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 |
