HomeMy WebLinkAboutThe Lucknow Sentinel, 1990-03-14, Page 26.
PAGE d FARM PROGREES 10
Good quality products can find their own market
BY SIONA UMW mean cearss." Mehl who've tried a
Have the blue potatoes. daisy or two my tint they're sen -
Nog How about the perfect.* rine but at first, bocase people don't Dy
,grew tooratos`' them, but in California cradle c
A Cookstown producer — fornealy a morin strange fads - chefs say it takes
Rotuma Owner and chef — says the time before peopleget up enough
specialty food market in Ontario is alive to try and eat the frocal�
end well, Said..
"Sided greens are thetmost popular may,®NOS NUTRITIONAL
, VALUE
�," say David c'ohl ueyer, one of Otte edible flowers 1.111 ' bachelor's
the speakers at the Innovation — Diver- buttons, InAtigekla and snaptirmorer. But
si iicetion , Entrepreneurship in the if you're uaceeialn about using a par -
Agricultural Sector 1900 convention held ocular plant in your food, run it by a
in Hamilton in January. • toxicologiat or the nearest poison control
"liestsurante — and other food -related mitre �.. it *Aid me you an two
busuietwes -. want toOntario surprise, Cohhneysr said.
produce if the quality's O Cohllneyer He adried, that "there's no kno*n nufri-
Said. ' banal value to dowers, " in the
Some of the "green"' he, els have amount most people ovum eat."
been drawn up by an artist and rtie woduc- However, MO anyone goes racing off
ed on .plumate, so that diners can tell to stick a few rosebushes in the ground.
what they're eating, he said with a laugh. — or blue potatoes or radishes shaped
Among the items pictures are Mustard like carrots (they give nice, evenly-
#lowers, peppergrass, sorrel, English shaped round slices, Cohlmeyer fid) -,- 1. taearoni (iia Gook 1 ( 0 L} ; S dollies; to taste, 1 tbap (15 ML)
Daisy petals, tarragon, Nasturtium your first step is to "become an evert."` macrons acro •� jalen, salt and
. _ '' ' thinking - �rdirsg. to packa8e' direr- [aper. Brinrg , to a ..
"Visual presentation vides the ato heat ugh. Serve topped with ,grated ower and sgaier untilthickened. Ser<re
blossana t+tsd leaves► Read abut the ou re
-tions Drain .Stir lata repared ,chili and
dandelions,. purple heart and c+orndowers. about growing aaicl• Cohdmeyer. over cooked,and drained fettuccine. ,
` "Go t (agricultural) conferences ; cheddar cheese and corn chips for aa: Tex- Y C" arr / Sauce - In largefrying
be said.. And. while the' notion pester your agricultural representative; max feast.. heatvegetablevoil, saute sliced car -
b1 eating flowers may bizarre, edi- ' , e
flowers were very popular in experiment ."' try to grow some ol? • . and and frozen�
them; • 2. Hot Tomato sauce In frying > tender powder toin
Elizabethan and Victorian -threes. .� combine'1 can (26 os//796 mL). tomatoes,curry
And check out your market.taste.
"You. can Add them to soups,, salads or - "See'where the interest is, Go to your broken apart, 1 chopped onion, chopped rycupver cooked, o ed a through.
* 300 WOO* ,44itiOtittila. **010,11094490 04, tOttrnifitiettle ,t.061,410011001#414Pliett
BVI! �slssisl1l V�%9� .. .
local reetaurastts, markets *04 so an," the se market.
and see whet nosy might be latereited in. "Sere we ars: the world vas;
to give some ideas, eipec y %c take adonis. to ���g- Cohlureyer.
something " said.when youzu your produce, atry Canada as being dean and Letli
he Main is to maintain high quail -
ORGANIC ly,fin � d you're growing soareding
VEGETABLES S POPULAR For reitaur lnteurs, another important
"If you're y too y shy per you live too far . poinn:t is consistency int size. '9,,� �A y�{p
away" for di Wet contact * market, "If a hotel 1i serving a banquet to 100
"you may need a distributor. But it's bet- people, they want each pate to look the
ter if you're in direct contact; if thele same as touch as possible.
are problems — with the size or quality Time ciao counts; hotel and restaurant
of the produce, or the price — you'll owners expect delivery .at the time
know about it." Distributors often don't promised.
bear about such problem, he Braid. "if you won't be there, warn them —..
Keep up with contemporary food and don't do it too often. On a farm you
trends, or try to create your own trends, may be operating on a weekly or mon-
Cohlmeyer added. 0 thly time frame; but in a restaurant
One. trend that's currently prevalent is minutes count.':
uick pasta ideas...
sep
'1,
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