Loading...
HomeMy WebLinkAboutThe Citizen, 1993-10-06, Page 14-15AGRI- FOOD WEEK Buy the food Ontario grows McGavin's Farm Equipment WALTON 887-6365 BELGRAVE AUBURN Hwy. #4 Cty. Rd. #25 357-4454 526-7262 000000 BLAKE'S APPLE ORCHARD K4,0 o00 116' ove ova Dungannon Walton 1-800-265-5675 887-6023 529-7951 Mon. - Fri. 8:00 - 5:00 Mon. - Fri. 8:00 - 5:30 Sat. 9:00 - 12:00 Sat. 9:00 - 12:00 DAUPHIN FEED& SUPPLY LTD. HURON TRACTOR BLYTH 523-4244 R R.tt4 Phone Wingham, Ont NOG 2W0 (519) 357-2645 Blythe Brooke Orchards & Cold Storage • Fresh Apples • Apple Juice • Apple Products & other in- season produce Just north of Blyth on Hwy. #4 Phone 523-4383 THE CITIZEN, WEDNESDAY, OCTOBER 6, 1993. PAGE 15. HELPING ONTARIO FARMERS GROW • Dealers in Grains & Soybean meal • Full service custom milling • Computer formulated rations for Beef & Dairy A WIDE SELECTION OF APPLE VARIETIES Honey Fresh Pressed Cider Apple Butter Welcome to MAITSIDE ORCHARDS Huron Cty. Rd. 16 West of Brussels Peter & Erica Gunthardt Open 7 days a week 887-6883 Large cubes of Ontario apple add a natural tang to this delicious side dish. Serve with any roast, from chicken to pork. APPLES 'N' SWEET POTATOES WITH MAPLE GLAZE 2 or 3 sweet potatoes, about 2 lb. (1 kg) 4 Ontario Apples 2 tbsp. (25 ml) butter Generous pinches each: cinnamon and nutmeg 1/4 cup (50 ml) maple syrup Pinch salt Peel potatoes and cut into 1 in. (2.5 cm) thick slices; cut into halves or quarters to form bite sized pieces. Cook in boiling, lightly salted water for 8 to 10 min. or until tender. Drain well and set aside. Meanwhile, peel, core and cut apples into 2 in. (5 cm) cubes; set aside. In large frying pan, melt 1 tbsp. (15 ml) of the butter. Add apples and sprinkle with cinnamon and nutmeg; cook, stirring often, over medium heat until apples are just tender, about 5 min. Stir in remaining butter until mixed. Add maple syrup and potatoes; sprinkle with salt. Stir gently over medium heat until most of the maple syrup is absorbed. Serves 4 to 6. STORE ONTARIO GRAINS IN CANADIAN BINS HURON FEEDING SYSTEMS For Complete Feed & Grain Handling Equipment Brussels 887-6289 10% Off With This Ad Pick your own when in season Cider Apples in bulk Cold controlled atmosphere storage guarantees freshness Cider 0 1.3 Apple Butter §t2cr Honey 2.`r 3 miles south on Cty. Rd. 12 then follow the signs east 1 mile 887-6972 Hectic schedules require creative planning for all meals. Let Ontario broccoli help out in this easy-to-freeze recipe. For variety, substitute cauliflower for broccoli, or combine the two vegetables. LUNCHTIME MACARONI, CHEESE AND BROCCOLI 4 cups ( 1 L) macaroni 1/2 cup (125 ml) butter 1/2 cup (125 ml) all-purpose flour 4 cups (1 L) milk 1 tsp. (5 ml) salt 1/4 tsp (1 ml) each: dry mustard and pepper 3 cups (750 ml) shredded Cheddar cheese 5 cups (1.25 L) small Ontario Broccoli florets Cook macaroni according to package directions until "al dente" (tender but firm); drain well. Melt butter in Dutch oven or large saucepan over medium heat. Stir in flour and cook, stirring constantly, 1 min. Gradually stir in milk. Cook, stirring constantly, until sauce is smooth and thick. Stir in salt, mustard, pepper and cheese. Stir over low heat until cheese melts. Cook broccoli and cauliflower until crisp- tender; drain. Stir into macaroni mixture. Portion 1 cup (250 ml) servings into containers suitable for the freezer. Serves 16 Glen Farms Herbs & Preserves Specialty Foods & Gifts Preserving cottage industry since 1985 887-9704 lizehrs fine markets ...of fine food Hwy. 8 Goderich Josephine St. Wingham Wallace Ave. N. Listowel Ontario cauliflower is the star in this versatile creamy soup. It is hearty enough for a family lunch and elegant enough as a first course for dinner guests. CHEESY CAULIFLOWER SOUP WITH BROCCOLI 1 Ontario Cauliflower 2 tbsp. (25 ml) butter 2 leeks (white parts only), thinly sliced 2 cloves garlic, minced 2 1/2 cups (625 ml) chicken broth 1/4 tsp. (1 ml) each: dried thyme and marjoram 1 1/2 cups (375 ml) light cream or whole or 2% milk 1 1/2 cups (375 ml) shredded old Cheddar cheese 1/4 tsp. ( 1 ml) dry mustard Salt and Pepper 40 Broccoli florets Trim cauliflower and separate into small florets. In large saucepan, melt butter over medium heat; cook cauliflower, leeks and garlic for 5 min. Stir in broth, thyme and marjoram; bring to boil. Reduce heat and simmer, partially covered, for 20 min. or until vegetables are tender but not mushy. Purée mixture in batches in food processor or blender. (Soup can be prepared to this point, cooled, covered and refrigerated for up to 3 days.) Return to pan. Stir in cream, cheese, mustard, and salt and pepper to taste; heat gently. Meanwhile, in small pot of boiling salted water, cook broccoli florets, uncovered, for about 2 min. or until bright green; drain well. Ladle soup into warm bowls and garnish with broccoli florets. Serves 6 to 8. Calico Vegetable Medley showcases three of Ontario's finest vegetables - plump shiny zucchini, crunchy Ontario Sweet Corn and luscious juicy tomatoes. CALICO VEGETABLE MEDLEY Melt 3 tbsp. (50 mi) butter In shallow 6 cup (1.5L) microwaveable casserole. Add a little chipped onion and 1 cup (250 ml) each diced zucchini and fresh Ontario Sweet Corn kernels. Sprinkle with chopped fresh or dried oregano leaves to taste. Microwave, covered on High power for 3 min. Add two seeded chopped tomatoes. Microwave, covered, on High power for 2 min. longer or until vegetables are cooked as desired, stirring twice while cooking. Note: Microwave recipes tested in a 700 watt microwave oven. Power level terminology in microwave ovens varies; check your owners manual and use whichever word or number gives you the same percentages as in the recipe (High is always 100%). If your oven differs, cooking times may vary. SNELL FEED FARM SUPPLIES R.R. #3 Blyth Westfield 523-9501 Clinton Community Credit Union Limited Clinton Office 48 Ontario St. Clinton, Ont. 482-3467 Exeter Office 118 Main St. Exeter, Ont. 235-0640 Supporting Agriculture through Community based financial services. FRESH FRUIT & VEGETABLES IN SEASON 887-6870 Brussels Traditionally held the week before Thanksgiving, when the bounty of harvest season turns our thoughts to food, Agri-Food Week is celebrating its 11th year as an Ontario custom. Ontario's agriculture and food industry plays a prominent role in the province's economy. In 1990 it generated $17 billion in sales, making agri-food, the second largest manufacturing activity, surpassed only by the automotive industry. Our farmers are among the most efficient food producers in the world. In 1990, one farmer was able to grow enough food to feed 120 people, a tenfold increase from 1900 when one farmer produced enough food for 12 people. Each year, Ontario exports almost $2.4 billion worth of food and agricultural products. In recognition of the work done by our Ontario farmers and for the abundance of nutritious food brought to our table from Ontario farms, Agri-Food Week was established. Annually, small and large communities prepare entertaining and educational Agri-Food Week celebrations. This year, the program is being coordinated by the Agri-Food Network with financial and advisory support from the Ontario Ministry of Agriculture and Food and a number of agricultural organizations. P.O. Box 429, Blyth 523-4311 RADFORD AUTO Brussels 887-9661 WHITEGMC iroz,-vo Our Brussels Store is now open every Saturday 8 a.m. - 4 p.m. Parts & Service Hold onto the fresh tastes of summer a little longer by hosting a themed, "cold weather" barbecue. Deep red Ontario beets fit the bill as a first course chilled soup. SCARLET BEET GAZPACHO 3 cups (750 ml) finely chopped peeled Ontario Beets (about 1 lb/500 g trimmed) 2 cups (500 ml) water 1 cup (250 ml) tomato juice 2 tbsp. (25 ml) granulated sugar 2 tbsp. (25 ml) white vinegar 1/2 tsp. (2 ml) salt 1/4 tsp. (1 ml) pepper 1 1/2 cups (375 ml) finely diced seeded peeled cucumber 1/3 cup (75 ml) finely chopped green onion 1/2 cup (125 ml) plain yogurt or sour cream 2 hard-cooked eggs, finely chopped In saucepan, combine beets and water; bring to boil and skim off froth. Reduce heat to medium, cover and simmer for 15 min. or until tender. (Alternatively, in 8 cup/2L measure or bowl, microwave beets and water, partially covered, at High for about 12 min. or until tender.) Stir in tomato juice, sugar, vinegar, salt and pepper. Refrigerate, covered, until chilled or for up to 2 days. Division of Parrish & Heimbecker, Limited "Where you can trade with confidence" Walton Atwood 527-1540 or 887-9261 356-2292 Ais66KNECHTEL Blyth s 523-4551t Have a HaPPY Scrimgeour's OW* Food Market re , Taste the difference! Buy thefood Orttario grows! NORTHRUP KING .70P ailyour SeeciXeeors JOHN W. KING Corn, Soybean, Cereal & Forage Seed Soybean, Hay & Silage Inoculants The homemade taste of these gooey apple raisin cinnamon buns is unbeatable. APPLE RAISIN CINNAMON BUNS Topping: 1/2 cup (125 ml) brown sugar 1/4 cup (50 ml) unsalted butter 2 tbsp. (25 ml) corn syrup 1/4 cup (50 ml) chopped pecans Filling: 1/4 cup (50 ml) chopped pecans 1/4 cup (50 ml) raisins 2 Ontario Apples, peeled and cut into 1/4 in. (5 mm) cubes (about 1 1/2 cups 375 ml) 1 tsp. (5 ml) cinnamon Dough: 1 3/4 cups (425 ml) all-purpose flour 4 tsp. (20 ml) baking powder 1/4 tsp. (1 ml) salt 1/3 cup (75 ml) cold unsalted butter, cubed 2/3 cup (150 ml) milk 2 tbsp. (25 ml) unsalted butter, melted Topping: In medium saucepan, bring sugar, butter and corn syrup to boil over medium heat, stirring frequently, until sugar is melted; stir in pecans. Turn into lightly buttered 8 in. (2 L) square cake pan. Set aside. Filling: In medium bowl, combine pecans, raisins, apples and cinnamon; set aside. Dough: In large bowl, combine flour, baking powder and salt, stirring with fork to mix well. Using pastry cutter or 2 knives, cut in butter until mixture resembles coarse crumbs. Gradually stir in milk to make soft dough. Gather into ball. Turn out onto lightly floured surface and knead about 10 times. Roll out into a 11 x 9 in. (28 x 23 cm) rectangle; brush with half the melted butter. Sprinkle with tilling, pressing lightly into dough and leaving 1/2 in. (1 cm) border along farthest long edge. Starting at closest long edge, tightly roll up jelly-roll fashion, pinching seam to seal. Slice into 9 pieces. Snugly arrange, cut sides up, on sugar mixture in pan. Brush tops with remaining melted butter. Bake in 425° (220°C) oven for 20 min. or until golden brown. Immediately remove from pan. Serve warm. Makes 9 buns. Preparation time : 20 min. Baking time: 20 min. ORCHILL FARMS & ORCHARDS Established 1852 Open daily • Lots of varieties to choose from • Quality cold storage apples Owned and operated by Boyd & Muriel Taylor Walton 523-9279 LET US KEEP YOU ROLLING DURING THIS HARVEST SEASON On Site Repairs • Wagons • Tractors & Combines TOWNSEND TIRE 523-4742 Londesboro Have a Safe & Happy Thanksgiving SAVORY TOMATO FLAT BREAD Show off the beauty of Ontario greenhouse tomatoes in this easily prepared Italian-flavored flat bread. For the best taste, serve while it's still warm. 1 112 cups (375 ml) biscuit mix 1/2 cup (125 ml) grated Parmesan cheese 1/2 tsp. (2 ml) crushed dried oregano 1 egg, beaten 1/2 cup (125 ml) milk 1 tbsp. (15 ml) butter, melted 2 Ontario Greenhouse Tomatoes, each cut Into 6 slices Dried basil leaves Additional grated Parmesan cheese Salt and Pepper Combine biscuit mix, 1/2 cup (125 ml) Parmesan cheese, oregano, egg and milk. Spread over greased 12 in. (30 cm) pizza pan; drizzle with butter. Place tomato slices in single layer over batter. Sprinkle basil, additional Parmesan cheese and salt and pepper to taste over tomatoes. Bake in 400° F (220° C) oven 15 to 20 min. or until golden on the edges. Cut into wedges and serve warm. Serves 6 to 8. Layers of phyllo topped with thinly sliced apples, this tart is elegant to serve, but a snap to make. Serve with a stir- together ginger ice cream. You can bake this a couple of hours in advance, then reheat, uncovered, in 250°F (120°C) oven for about 15 min. or until warm. Do not reheat in microwave or pastry will become soggy. APPLE TART WITH GINGER ICE CREAM 2 cups (500 ml) vanilla ice cream 3 tbsp. (50 ml) finely chopped ginger in syrup 2 tbsp. (25 ml) freshly squeezed lemon juice 4 to 6 firm Ontario Apples (Idared or Northern Spy) 4 tsp. (20 ml) granulated sugar 4 tsp. (20 ml) very finely chopped walnuts 1/2 tsp. (2 ml) cinnamon Pinch nutmeg 1/4 cup (50 ml) unsalted butter 4 sheets phyllo dough Cinnamon for dusting Place ice cream in bowl. Let stand at room temperature to soften slightly, about 10 min. Stir in 2 tbsp. (25 ml) of ginger; taste and add remaining ginger if desired. Retum ice cream to freezer. ,4 NORTH HURON GARDENS The Boneschanskers 2 1/2 miles North & 1 1/2 miles East The UAL VOICE THE MAGAZINE OF THE AGRICULTURAL INDUSTRY Blyth 523-9681 PAGE 14. THE CITIZEN, WEDNESDAY, OCTOBER 6, 1993.