The Rural Voice, 1993-07, Page 451/4 cup (50 ml) dry white wine
or apple juice
2 tbsp (25 ml) vegetable oil
Grated peel and juice of 1 lemon
— approx. 1/4 cup (50 ml)
1 tbsp (15 ml) each: chopped
fresh parsley and chives or 1 tsp (5
ml) dried
1 clove garlic, minced
Vegetables:
zucchini, yellow summer squash,
red onion, green and red peppers,
cut into 1 -inch (2.5 cm) pieces
Cut pork into 1 inch (2.5 cm)
cubes and place in glass bowl or
plastic bag. Combine marinade
ingredients, pour over pork, toss to
coat. Cover or seal and refrigerate at
least 2 hours or up to 6 hours. Place
at room temperature 30 minutes
before grilling.
Reserving marinade, thread pork
cubes and vegetable pieces
alternately onto long skewers,
leaving a small space between each
cube to ensure even cooking. Brush
with marinade
Place skewers on grill over
medium heat, turning and brushing
often with marinade, for 10-15
minutes or until pork is slightly pink
in the centre and somewhat firm to
the touch, and vegetables are tender.
Remove skewers to upper warming
rack as they are cooked. Do not
overcook. Makes 6 servings.
GRILLED COUNTRY -STYLE
RIBS
3 lb (1.5 kg) country -style ribs
Marinade:
1/2 cup (125 ml) orange juice
2 tbsp (25 ml) red wine vinegar
2 tbsp (25 ml) vegetable oil
1 tbsp (15 ml) minced fresh
ginger or 1 tsp (5 ml) ground ginger
2 cloves garlic, minced
1 tsp (5 ml) dried thyme
1/3 cup (75 ml) plum sauce
Place pork in plastic bag or glass
baking dish. Combine orange juice,
vinegar, oil, ginger, garlic and
thyme. Pour over meat, seal or
cover and marinate at least 4 hours
in the refrigerator. Place at room
temperature 30 minutes before
grilling.
Reserving marinade, place meat
on grill over low heat. Cook for 30
to 45 minutes, depending on
thickness, brushing often with
marinade and turning two or three
times.
Brush pork with plum sauce
during last 10 minutes of cooking.
Remove ribs from grill, cover with
foil and let stand 10 minutes before
carving. Serve with additional plum
sauce, if desired. Makes 6 servings.
HOMESTYLE PORK
BURGERS
2 lb (1 kg) lean ground pork
1 egg
1 small onion, finely chopped
(optional)
1/4 cup (50 ml) dry bread crumbs
salt, pepper and seasonings to
taste
Combine ingredients and form
into 6 to 8 patties. For tender, juicy
burgers, do not over mix. Barbecue
over medium heat for 5-10 minutes
per side until cooked thoroughly.
Serve on hamburger buns with your
favourite toppings.
Makes 6-8 servings.0
'"
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X, 4
410 SAVOUR THE FLAVOUR
•
.;ii! i+ o FARM FRESH PRODUCE
y; f • -'' oa at your local
'�E '1tiD °' FARMERS' MARKET
='1� - _ - k '. • Country Gifts • Creative Crafts • And Much More!
0 . " . `" Visit the Farmers' Market near you.
�;..'4
.ser.
,'t'�•
•� •
((l/r -
MEAFORD FARMERS' MARKET
Sat. 8 a.m. -1 p.m., Market Square
For information, call
GODERICH FARMERS' MARKET
Aire'��=_=, Every Sat. morning 8 a.m. 1 p.m.
'4, .;a,:�
(June 5 - Oct. 30)
�:�
�]
Jennifer Hancock, 538 5510
South Side - Courthouse Park
For info call 524-1844
rieoz
�s
STRATFORD FARMERS' MARKET
Every Sat. - 7 a.m. - noon (Year Round)
Strafford Fairgrounds
For information call 271-5130:
.,,s }' \►QST. MARYS FARMERS' MARKET
�— — �. Sat. 8 a.m. - noon (June 19 - Oct. 30)
�_ Jones St. Parking Lot
- _ ,! �=�^ Across from Canadian Tire.
For info call 284-2939 or 349-2448.
r
WALKERTON & DISTRICT
FARMERS' MARKET
Fridays - 3-7:30 p.m. (May - Christmas)
Walkerton Fairgrounds
For info call Denise Cannon, 881-3912
Interested in starting a new farmers' market?
Need help with your existing farmers' market?
TO
o Q Call FARMERS' MARKETS ONTARIO
oa Robert T. Chomey, 75 Bayshore Rd.,
o" R. R. 4, Brighton, Ont., KOK 1H0,
613-475-4769 Fax 613-475-2913
JULY 1993 41