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June 2008
A message from the Two Fairly Fat
Guys from Norfolk County...
We're very excited to be writing our first newsletter of 2008 about Norfolk
County produce. There is such a wide selection of delectable produce in Norfolk
County and countless delicious ways you can prepare Norfolk County's fruit,
vegetables, meats and other ingredients.
Right now, fresh asparagus and rhubarb are at the peak of their growing season,
and strawberry season is finally here! Coming soon, you can keep an eye out
for raspberries, cherries and field veggies like tomatoes. Of course,
Norfolk County greenhouses are pumping out peppers, tomatoes and cucumbers.
Additionally, some early raspberries grown under cover are on the market.
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
just how tasty it will be and how safe it is for you. You also know that you're
supporting local growers. 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 .
Again, we'd like to thank you 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 what you can bring to the table this season.
Happy cooking,
The Two Fairly Fat Guys
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Sauteed Asparagus with Lemon and Parmesan Ingredients 1/2 lb. asparagus 1 to 2 tablespoons extra virgin olive oil juice of half a lemon 1/2 to 1 teaspoon lemon zest 2 pinches sea salt 1/4 tsp black pepper freshly grated good quality parmesan cheese (e.g., parmigiano reggiano), for serving Preparation Heat olive oil on medium-high until fragrant; add asparagus and salt and pepper. Ensure asparagus spears are coated in oil and cook on medium-high heat for 4-5 minutes, turn/toss occasionally. Add lemon juice and cook for another 2-2.5 minutes (until spears are just tender). Turn off heat. Finely grate lemon zest and add to asparagus; toss. Serve topped with good quality freshly grated parmesan cheese.
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Strawberry PIZZA Ingredients Crust: 1 1/4 cups all-purpose flour 1/3 cup brown sugar 3 tablespoons icing sugar 2/3 cup butter, softened Topping: 12 oz. cream cheese. softened 1/2 cup granulated sugar 1 teaspoon vanilla strawberries (or other fruit in season) whipped cream for garnish Preparation Crust: Mix all four ingredients in a bowl until it forms a ball. Press on bottom of pizza pan Bake in 350 degree oven for about 10-15 minutes or until golden brown. Cool. Topping: Beat cream cheese, sugar and vanilla together. Spread over crust. Arrange fruit in a pattern of your choice over top. Garnish around edge with whipped cream if desired. Recipe provided by Meadow Lynn Farms.
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Wholesome Pickins Strawberry Cheese Cake Ingredients Crust:
Filling:
Topping: Preparation Mix crumbs & butter in 8 X 8 sq. pan. Bake at 350 for 15 min. Cool.
Thicken strawberries on the stove with corn starch. Add small amount
of corn starch and thicken to desired consistancy. Cool.
Beat cream cheese on low, add icing sugar, and beat until mixed.
Fold in cool whip. Spread over crust. Top with strawberries.
To make a 9 X 13 pan double crust mixture, and strawberries. Recipe provided by David and Jennifer VanDeVelde of Wholesome Pickins. Wholesome
Pickins grows June-bearing and ever-bearing strawberries, so
Norfolk County can enjoy this recipe with fresh strawberries from June
until Thanksgiving. |
Available now
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asparagus strawberries cucumbers herbs lettuce shiitake mushrooms |
green onions cooking onions peas radishes greenhouse tomatoes rhubarb |
Click here for more "in season" recipes
Click on chart for larger printable version:
