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The Citizen, 1994-07-20, Page 8PAGE 8. THE CITIZEN, WEDNESDAY, JULY 20, 1994. Blyth Food Fair has exciting local flair By Shane Taylor Tired of eating frozen dinner and canned goods? Want to try some­ thing new and exciting without having to go to a fancy and expen­ sive restaurant in the city? Several local people think they have the answer to your food blahs. This Saturday they will strut their stuff at The Huron County Taste of Food Fair at the Blyth Dis­ trict Community Center. Local exhibitors will be provid­ ing recipes and free food samples from their farm operations, includ­ ing everything from large com­ modities like egg, milk, beef, pork and com producers to lamb, elk, deer, bison, wild boar, pheasants, rutabagas, berries, herbs, coloured beans and organic grains. Manfred and Joan Dierolf, own­ ers of River Pheasant Game, will be at the Food Fair, promoting pheasant meat as a viable and healthy alternative. They have about 4,000 pheasants and par­ tridges on their farm just north of Dungannon. The couple has been farming pheasants for 18 years now and they also run a bed and breakfast where you can stay and actually hunt your own pheasants. Just last year the International Skeetshoot- ing Champion, who happens to be from Japan, came to stay and hunt Lunchtime! This bird-brain’s clever! Joan Dierolf of Belfast tries to coax one of her 4,000 pheasants out of it s cedar hiding place. Joan and her husband, Manfred will be at the Huron County Food Fair in Blyth on July 23 to pass out free samples of their farm raised pheasant meat. Going on Vacation? Is your vehicle ready? . Bring it in for a Service or Tune Up! DAN'S AUTO REPAIR at their farm. According to the Dierolfs, besides the delicious taste, pheasant meat is also a very healthy food that is high in protein and low in cholesterol-producing fat. Pheasant meat can goa long way as even after cooking, 90 per cent of the meat remains as opposed to 50 per cent of other meats. There is also a variety of ways to prepare and eat the meat, including casseroles, soups, stir-fried, roasted and barbe­ cued. Wayne and Marie Scott will also be at the Food Fair handing out samples of their farm raised veni­ son. The couple live just east of Carlow and have been raising New Zealand Red Deer and Pure Elk for four years. With help from their six children and a few partners they raise over 200 deer and grow most of their own feed. Wayne is currently the Chairper­ son of the Ontario Deer Farm Asso­ ciation and the secretary of the Elk Breeders Association. Wayne points out that farmers have been raising elk on private property in North America since before the turn of the century, so the elk now on game farms have been behind wire for generations. According to the Scotts, not only do the deer provide healthy meat that is high in protein and low in fat and calories, but the antlers them­ selves are used for various health products. Gather up the kids, neighbors and grandparents, the ones who ate this stuff before TV dinners were invented, and come on down for a taste of country this Saturday from 11 a.m. to 7 p.m. at the Blyth Com­ munity Center. There will be free samples available throughout the day and cooking demonstrations at 1, 3 and 5 p.m. with home economists, Deb Campbell and Debbbie Stewart. Ontario Minister of Agriculture, Food and Rural Affairs Elmer Buchanan will be dropping by the Food Fair on Saturday morning to sample for himself some of the local country foods. Admission is $2 for adults and $5 for families or $10 a person for both admission to the fair and the beef, pork and turkey barbecue from 6 to 7 p.m. Saturday evening. Tickets are available at The Cit­ izen, Blyth and Brussels offices, Blyth Festival Box Office and the Huron Federation of Agriculture, with proceeds going to the Blyth Festival. If you want to know more about the local people who make the food that you eat, Saturday's your chance to meet and swap stories and recipes with the farmers who produce Huron County's wide vari­ ety of foods. DIEROLF'S FAVOURITE Cut 1 pheasant into serving pieces. Roll in flour, salt and pepper to taste and saute in 4 tbsp, butter until well browned. Add 1 cup light cream and sim­ mer covered, half and hour or until tender, add milk if necessary and turn occasionally. Serve pheasants with gravy made from — 1 cup sour cream and drippings in pan. ONTARIO FARM-RAISED VENISON KEBABS 1-1/4 lbs. of venison cut into large cubes. Add 2 tbsp olive oil and 2 green, red or yellow pep­ pers, cut into large pieces. 1 zuc­ chini, cut in thick slices and cherry tomatoes are optional. Brush kebabs with oil. Season with salt and pepper and broil or barbecue to your liking (1-2 min­ utes on each side). Serve on a bed of rice with salad. Wayne Scott of Carlow feeds his hungry deer their favourite home-grown hay. Wayne and his wife Marie will be at the Huron County Food Fair in Blyth on July 23 to hand out free samples of their farm raised venison. Luscombs fly-in to Brussels By Janice Becker The Armstrong farm just east of Brussels was the landing strip for vintage airplanes on July 16. Robert Armstrong is a buff and owner of Luscomb planes which were only built from 1939 to 1941 and 1945 to 1949. The small two-passenger plane is unique to many pilots because the third wheel is at the tail instead of the nose. Robert says, "This has given the plane a poor reputation for being hard to handle, but this is only Preparing for flight Richard Marcus of Komoka, prepares a passenger for a 'first flight* in a 1948 Luscomb. Four vintage planes took part in the fly-in at the farm of Jim, Leona and Robert Armstrong on July 16. Robert. "However, the company did not survive into the 1950s because most airplane manufacturers were completely mechanized and were able to turn out 20 planes a day. The Luscomb was mostly hand­ crafted and a production rate of four per day could not compete," he says. The Luscomb was one of the first planes to switch to a metal cover from the fabric previously used. Robert estimates that only 5,000 Luscombs were built with possibly half of those still existing today. because most pilots are trained on the other type. The Luscomb is actually great to fly." "The Luscomb is named after its designer who never benefitted from his forward-thinking style," says Robert. "After working for other aircraft builders for some years, Mr. Lus­ comb ventured onto his own, but because of cash flow problems, his company was taken over by a Mon­ trealer." "Before the company became profitable, Mr. Luscomb was kicked out by the new owner," says SPECIAL OIL and FILTER CHANGE $19.95 ENDS JULY 30/94 * Computerized tune-ups ‘ brakes • turn drums & rotors * exhaust * headlight aiming * tires ■ sales, repairs, computerized wheel balancing * service * battery sales • testing 4 service * vehicle inspection station Phone 523-4356 for an appointment Open Mon. - Fri. 8:00 - 5:30 Located at Snell Feed & Supplies Ltd. 523-4356 Dan Snell Licensed Automobile Technician INCLUDES • up to 5L 10W30 oil • oil filter • chassy grease • labour CHECKING -fluid levels (add as required - extra) • tires - pressure & condition • exhaust parts • belts