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Home My WebLink AboutThe Citizen, 1996-10-23, Page 28Huron Feeding Systems Brussels 887-6289 1-800-665-5675 Dungannon 529-7951 Walton 887-6023 DAUPHIN FEED & SUPPLY LTD. CLINTON COMMUNITY CREDIT UNION 482-3466 Loan Dept. 482-3468 48 Ontario St. 118 Main St., N. CLINTON EXETER 235-0640 SERVING YOU SINCE 1952 SNELL FEED & FARM SUPPLIES • Grain Elevator • Feed Mill • Farm Equipment • Service Centre R.R. #3, Blyth Westfield 523-9501 Canadian Imperial Bank of ,Commerce CIBC We are in the Business of Agriculture 36 Thomas Street, W. BRUSSELS (519) 887-6521 APPLE DATE BREAKFAST BARS These moist, fruit-filled bars make a nice change from muffins, Leave the apple peels on for more color and fibre. If using a metal, ' rather than glass baking dish, the cooking time may be slightly longer. Preparation Time: Cooking Time: 3 cups (750 mL) 1 1/4 cup (50mL) 1/4 cup (50 mL) 1 tsp (5 mL) 1 cup (250 mL) 2 tbsp (25 mL) 10 min. 50 to 60 min. Makes 12 bars diced Ontario Apples box (400 g) Date Nut snack cake mix wheat germ natural wheat bran cinnamon water packed brown sugar In bowl, toss together. 2 cups-(500 mL) of the apples, cake mix, wheat germ, bran and cinnamon; stir in water just- until blended. Spread into ungreased 8 in. (2 L) square baking dish. Top with remaining apples; sprinkle with brown sugar, Bake in 350°F (180°C) oven for 50 to 60 min. or until tester inserted in centre comes out clean. Let cool on rack. SQUASH BROWNIES WITH CHOCOLATE SWIRL TOPPING Getting children to eat vegetables was never easier. Chocolate helps bring out the sweetness of the squash in these delicious bars , and the squash keeps them moist for days. Preparation time: 20 min. Baking time: 25 min. Makes about 24 brownies 1 cup (250 mL) mashed cooked Ontario Squash 1 cup (250 mL) packed brown sugar 1/4 cup (50 mL) each buttermilk' and oil 2 eggs, well beaten 1 tsp (5mL) vanilla 1-1/4 cups (300 mL) all-purpose flour 1 tsp (5 mL) each baking powder and cinnamon 1/2 tsp (2 mL) each ginger and baking soda 1/4 tsp (1 mL) each nutmeg and salt 1/2 cup (125 mL) toasted chopped nuts Chocolate Swirl Toppi n9: 4 oz (125 g) cream cheese, at room temperature 2 tbsp (25 mL) granulated sugar 1 egg 1/2 tsp (2 mL) vanilla 1 cup (250 mL) chocolate chips Chocolate Swirl Topping: In small bowl, cream together cream cheese, sugar, egg and vanilla; stir in chocolate Chips. Set aside. In large bowl, stir together squash, brown sugar, buttermilk, oil, eggs and vanilla, Stir or sift together flour, baking powder, cinnamon, ginger, baking soda, nutmeg and salt; stir into squash mixture until combined. Stir in nuts. Spread into greased 13 - x 9 inch (3.5 L) pan. Drop 1 tbsp (15 mL) of chocolate swirl topping onto batter. Swirl into batter with knife. Bake in 350°F (180°C) oven for 35 min. or until tester comes out clean. Let cool; cut into desired size. • If buttermilk is unavailable, combine 1 tsp. (5 mL) vinegar with milk and let sit 15 minutes. LET US KEEP YOU ROLLING DURING THIS HARVEST SEASON ON SITE REPAIRS • Wagons • Tractors • Combines TIRES With Brand Names you1 can trust Service you can depend on MGM TOWNSEND TIRE 523-4742 Box 1 Londesboro rm. HURON TRACTOR BLYTH 523-4244 Masterfeeds BRUSSELS AGRI SERVICES 1111CORLAND SEEDS LTD. GRElf #.11111Y-Vs. FENCE S1S1Er5 R.R. 3, Brussels Ontario NOG 1H0 (519) 887-9391 I P 171 1 Howson & t ti Howson ' I Ltd. Crop Inputs Elevator & Feed 523-9624 Toll Free 1-800-663-3653 Wingham Store 357-2700 PAGE 28. THE CITIZEN, WEDNESDAY, OCTOBER 23, 1996 eezi .54 el: 0.47::". 74: I I ir P. ,274 ;P. ":7i7:247-- 41: . 1:17r;311-ii P:TZ-2.1 ;:.. ...... . 7".‘",n _-"•• -74.141.)•• • . Iffc. • ',4;•.*•,.;:_ Aifsr,10% -PO e re ratb Known as largely a rural county, Huron is one of the most productive in a 'province which has the largest, most diversified agri-food business in the country. Among the agricultural counties, Huron's in the top five of 10 categories. Huron's dry white beans crop far outshines any other county's, according to 1994 statistics from the Ontario Ministry of Agriculture, Food and Rural Affairs. It ranked second in the production of both fodder corn and barley, assuming 7.5 per cent and 8.4 per cent, respectively. Barley yields for Huron ranked high among the top producers. Accounting for less acreage than other Huron crops, oats rate first in yield per acre, across the province. With 12,200 acres in production for fodder and grain, the bushels per acre yield is 70. The dollar value .of production places Huron second. Winter wheat is also a generator of high output; with less acreage than only Lambton and Middlesex Counties, Huron achieves one of the highest yields at 69.5 bushels per acre with a total cash value of $8,896,000 or 11.2 per cent of provincial production. With a slightly lower yield per acre in grain corn, increased acres harvested enables Huron to supply 9.3 per cent of the crop. Middlesex and Kent Counties top the rankings. With the lowest number of acres planted amongst the top five soybean producers, Huron County ranks third in yield per acre. It is also the only county in Western Ontario to compete with southern Ontario counties in terms of output and acreage. In the mixed grain category Huron is on par with Waterloo County, producing 5.4 per cent of the provincial cash receipts. Western Ontario counties have by far the most acres planted in mixed grains, with Huron accounting for almost 12 per cent for the 10 counties. Though fifth in the ratings, Huron achieves a dollar value of $2,241,000 and the highest yields per acre across t province at 68 bushels. Sat *** It is not just the cash crops in which Huron excels. Producers are equally proficient in various areas of livestock production. Huron ranked only 2 percentage points behind Perth County for the total number of pigs, with the two counties accounting for 27 per cent of Ontario's pork production. Huron came in second at 9.4 per cent for chickens. Niagara has slightly more than double Huron's count of other chicken, but Huron has approximately 50 per cent more hens and pullets under 20 weeks intended for laying. That 9.4 per cent amounts to 3,208,449 chickens. No county dominated the cattle industry. Huron had 120,600 head of cattle or 5.6 per cent of Ontario herds. This total falls in line behind Bruce and Grey Counties, at 7.6 per cent and 6.7 per cent respectively. Provincial cash receipts in agri- businesses have averaged $5. to $5.6 billion with the farmers spending $4 to $4.8 billion in farm inputs. Not only is money spent on machinery, equipment or supplies which are directly related to the operation of a farm, but agri-business employs' 608,200 people, according to the Ontario Federation of Agriculture, resulting in one in every eight jobs having a connection to some aspect of agri-food industry. Ontario farmers also contribute a major portion of federal and provincial income taxes, $99 million in 1992 as well as $175 million in property taxes. Huron's Agricultural Industry, 1 of Ontario's Most Productive 1996 MEDITERRANEAN VEGETABLE PIZZA Deliciously easy, this pizza has three variations. Spread an interesting herb mixture on a bought pizza crust, scatter with carrots, cabbage or onion and you'll have a pizza that's not only quick-to-make, but good for you too. Anchovy paste, (and jars of roasted red pepper) available in supermarkets, will keep for months in your refridgerator. Preparation Time: 10 min. Cooking Time: 15 min. Serves 4 1 tbsp (15 mL) olive oil 2 cups (500 mL) Ontario Carrots, - thinly sliced on diagonal or 4 cups (1 L) coarsely shredded Ontario Cabbage or Ontario Onions, sliced 1/4 cup (50 ml) chopped parsley 3 cloves garlic, minced 2 tbsp (25 mL) balsamic or red wine vinegar 1 tbsp (15 mL) anchovy paste 1 tsp (5 mL) dried thyme 1/4 tsp (1mL) black pepper 3 cups (750 mL) shredded low-fat mozzarella cheese Cornmeal 12 in. (30 cm) pizza crust 1/4 cup (50 mL) coarsely chopped black olives (for carrot pizza) 2 tbsp (25 ml) or diced roasted red pepper (for cabbage pizza) Heat 1 tbsp (15 mL) olive oil in large skillet over medium heat. Add carrots and stir to coat. Sprinkle with 2 tbsp. (25 mL) water; cover and cook for 5 min. (If using cabbage stir-fry in oil for 1 to 2 min. or until bright green. If using onions cook in oil, covered, Over low heat for 5 min.) Set aside. Meanwhile, combine parsley, garlic, lemon juice, vinegar, anchovy paste, thyme and pepper. Combine with two-cups cheese. Sprinkle baking sheet with cornmeal, place crust on top and brush lightly with oil. Spread with herb mixture. Scatter with carrot, cabbage or onion, adding olives if using carrots and red pepper if using cabbage. Top with remaining cheese and drizzle lightly with oil. Bake in 450°F (230°C) oven for 15 min. or until golden-brown. AUBURN CO-OP 526-7262 BELGRAVE CO-OP 357-2711 A division of Teeswater Co-op