The Rural Voice, 2005-07, Page 10r
MORRIS SACHS
SILO
CONSTRUCTION
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REBUILT AND REPAIRS
R.R. #1
Elmwood, Ont.
363-3900 NOG 1S0
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PATZ JADVENT
RAD SPI
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FLOORS
John Baak
Construction Ltd.
R.R. 1 Hanover. ON N4N 3B8
E-mail: JohnBaakConstruction@sympatico.ca
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519-527-1241
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Elizabeth Armstrong
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Ian Carter
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519-473-9333
Toll -Free 1-800-265-1885
6 THE RURA' VOICE
Jeffrey
Slow down, e
Carter
en
Jeffrey
Carter is a
freelance
journalist
based in
Dresden,
Ontario.
There are opportunit'es for farmers
with imagination through some of the
emerging food trends.
A small but growing number of
consumers prefer to buy locally
produced foods. There's even an
organization with a worldwide
membership — The Slow Food
Movement — that advocates for the
development of regional food
networks and the culinary skills using
raw ingredients.
Unfortunately, while some people
can take basic ingredients like eggs,
milk, and flour and make a meal,
others are hooked on the convenience
foods. You may have noticed, for
example, that there are now hams and
roasts you can buy in your grocery
store that can be "prepared" in a few
minutes by simply heating them in
your microwave.
We used to call that leftovers.
Granted, this shift to convenience
foods is the larger trend in North
America and shouldn't be ignored by
farmers or their organizations. In fact,
there's been a lot of effort expended
by commodity organizations
promoting meal ideas that can be
prepared quickly and easily with
basic ingredients, meeting the needs
of people who lead a hectic lifestyle.
That effort should continue.
Consideration, however, might also
be given to promoting a more
sophisticated — and time consuming
— approach to food preparation.
After all, the big food marketing
chains pretty much have the
convenience -food market cornered.
More ground might be claimed for
farmers by promoting the type of
food preparation that requires much
goer food
more in the way of time, effort, and
love.
If someone goes to all that effort to
prepare a meal, might they not also
seek out ingredients purchased
directly from the farm community?
I have a modest example from my
family's kitchen. I used a
promotional recipe booklet from the
former King Grain company to start
with, but with all the changes I've
made, it's now definitely an original
from the Carter Kitchen.
Ingredients:
1 cup scalded milk.
1. tablespoon yeast.
1/2 cup melted butter.
4 eggs with bright yellow yolks
(normally only available directly
from small -flock farmers).
1 cup corn meal.
Roughly 2 cups unbleached flour
(preferably from an independent
company like Arva Flour Mills).
1/3 cup brown sugar.
1 cup raisins.
1 to 2 Ontario apples, peeled and
chopped into bits.
1/2 teaspoon salt.
Start by scalding your milk. When
it's cooled sufficiently (to finger
touch), add the yeast. Allow the yeast
to proof and then add well -beaten
eggs and melted butter.
In a separate bowl, combine about
half the flour and the remaining
ingredients. Combine the liquid and
flour mixtures and stir. Add enough
of the remaining flour and continue
stirring until a thick, paste -like
consistency is achieved.
Spoon the mixture into two
buttered, dusted pie plates, using the
back of your spoon to distribute it
evenly. Allow to rise in a warm place
for about an hour until roughly
doubled. Bake in a preheated oven at
350 degrees Fahrenheit for 20 to 30
minutes.
Cut into wedges, this yellow -hued
dish can be served as a special treat
for four, a meal in itself, or as a
desert for a larger group. It can be
enjoyed on its own or with mapie
syrup.0