The Rural Voice, 2005-12, Page 21Lea makes its butter at its Guelph
plant, still within the 100 -mile limit
for most of the midwestern Ontario
readership area. Those to the east of
the area can also get butter from
Alliston Creamery and Dairy.
Many people like to toast the
holidays with apple cider. With one
of Ontario's major apple production
areas around Georgian Bay in the
Meaford area and orchards scattered
throughout most other rural areas in
southern Ontario, getting fresh apple
cider that hasn't travelled a long way
is not problem.
Of course if you want to mull that
cider with cinnamon, you're out of
luck. Cinnamon is made from the
inner bark of a tropical evergreen and
hails from Sri Lanka.
Cinnamon was known in
medieval Europe where in
medieval times it was a staple
ingredient, along with ginger, in
many recipes. Since most meals were
prepared in a single cauldron,
casseroles containing both meat and
fruit were common and cinnamon
helped bridge the flavours. When
crusaders brought home sugar, it too
was added to the pot. Mince pie is a
typical combination of this period
which still survives.
The demand for cinnamon was
enough to launch a number of
explorers' enterprises. The
Portuguese invaded Sri Lanka
immediately after reaching India in
1536. The Sinhalese King paid the
Portuguese tributes of 110,000
kilograms of cinnamon annually.
The Dutch captured Sri Lanka in
1636 and established a system of
cultivation that exists to this day. In
its wild state, trees grow high on
stout trunks. Under cultivation, the
shoots are continually cropped
almost to ground level, resulting in a
low bush, dense with thin leafy
branches. From these, come the finest
quills.
As you prepare your Christmas
dinner you'll no doubt encounter
other ingredients we haven't thought
about and some may not be available
from the 100 -mile region. Still, it's
reassuring, though perhaps not
surprising given the diversity of
midwestern Ontario agriculture, that
so many of the ingredients are
produced so close to home.0
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DECEMBER 2005 17