The Rural Voice, 1993-04, Page 591
Greenhouse vegetables bring taste of spring
Ontario has a lot to offer and
what better way to make your
Easter more festive with the
abundance of fresh, hand -harvested
tomatoes and cucumbers nurtured
throughout the winter in green-
houses.
Grown under carefully con-
trolled environments to ensure safe,
quality produce, these premium
vegetables can make any Easter
menu shine.
RHUBARB CHUTNEY
3 cups (750 ml) chopped rhubarb
1/2 cup (125 ml) granulated sugar
1/4 cup (50 ml) water
1 apple, peeled and chopped
(about 1 cup/250 ml)
1/2 cup (125 ml) raisins
1 tbsp (15 ml) minced gingerroot
1/2 tsp (2 ml) salt
1/2 tsp (2 ml) ground cinnamon
1/4 tsp (1m1) ground cloves
In medium saucepan, combine
rhubarb, sugar, water, apple, raisins
and gingerroot. Cook, covered, on
medium heat, stirring occasionally,
for about 10 min. or until thickened
and fruit has softened. Stir in salt,
cinnamon and cloves. Pour into
sterilized jars and keep refrigerated
for up to one month. Makes 3 cups
(750 m1).
Recipes selected by
Bonnie Gropp
CUCUMBER SOUR CREAM
MOUSSE
1 pkg (85 g) lemon -flavoured
gelatin
1 1/2 cups (375 ml) boiling water
1/2 tsp (2 ml) salt
1/2 tsp (2 ml) dry mustard
1/2 tsp (2 ml) Worcestershire
sauce
1 large cucumber (unpeeled),
shredded
1 green onion, minced
2 tbsp (25 ml) chopped fresh
parsley
1 tbsp (15 ml) vinegar
1 cup (250 ml) light sour cream
In bowl, combine gelatin and
Whet holiday appetites with the fresh springtime tastes of Ontario greenhouse
tomatoes and cucumbers in an easy, festive starter like Smoked Trout with
Tomato Coulis and Cucumber Sour Cream Mousse.
boiling water; stir until completely
dissolved. Stir in salt, mustard and
Worcestershire; chill until consisten-
cy of unbeaten egg whites. Add
cucumber, onion, parsley, vinegar
and sour cream. Lightly oil or rinse 4
cup (1L) mould with cold water. Pour
gelatin mixture into mould. Chill two
hours or until set. Serves 8.
FRUITED APRICOT AND
WILD RICE DRESSING
1/2 cup (125 ml) chopped dried
apricots
1/2 cup (125 ml) chopped dried
prunes
1/2 cup (125 ml) apple juice
1/2 cup (125 ml) chopped celery
1 medium onion, chopped
APRIL 1993 55