Members of the public got a “taste” of the new Test Kitchen Incubator at an open house on Tuesday, hosted by the Innovation Centre for Entrepreneurs (ICE) and Elgin Business Resource Centre (EBRC). It was the official launch of the facility on South Edgeware Rd which will provide opportunities for the area’s burgeoning agriculture and specialty foods market.
The recipes that I use most frequently, year after year, tend to be very easy to adapt to whatever happens to be ripe at the moment or stocked in the pantry. Swap out the rhubarb for blueberries from spring to summer, use half brown sugar for honey, or use Khorosan flour instead of white. Simple changes that alter the finished taste and texture of the dish but do not alter the final quality. This is one of my go-to's. Read Cindy's article in in Relish Elgin Summer 2014 ... Head out to the blueberry patch for the nostalgic fun of berry picking and bring home great taste along with all of the health benefits of one of nature’s powerhouse fruits. Highbush blueberries make for undemanding picking, and the fruits of your labour are also easy to freeze for use in the coming months. Read about blueberry picking, freezing and recipe sources in Relish Elgin Magazine Summer 2014 In addition to the two blueberry places mentioned in the article, there's another in the western part of Elgin County. Blueberry Hill Farm has nine acres of no-spray, highbush blueberries and also offers frozen for sale. Blueberry Hill has a thirty-year tradition of blueberry goodness and, and starting this year, it is being continued by the Murray family.
22039 Hoskins Line, Rodney 519-785-2217 blueberryhillfarmrodney.com Vibrant Taste of Spring - Rhubarb Barbecue Sauce & Pulled Pork Carnitas by Chef Cindy Bircham5/1/2014
What are the most exciting things about late spring? Besides dirt under the fingernails and firing up the barbecue, it has to be the return of farmers' markets, Cinҫo de Mayo, and the mouth-puckering perennial plant Rheum rhabarbarum. Find Cindy's article and recipes in Relish Elgin Spring 2014 ... Roasted greenhouse tomatoes and sweet peppers from Ontario greenhouse are whirled in the blender with almonds and garlic to create a Romesco Sause. Originally a fish stew, this roasted tomato, pepper and garlic sauce thickened with almonds and bread is now served with just about anything – grilled Ontario rainbow trout or chicken, or as a dip for raw vegetables. Its bright colour and smoky flavour make it a popular Spanish sauce. If time permits, make ahead for flavours to develop. Photos by Mark Girdauskas The Food Network Canada has been brewing up an exciting culinary competition for early in the new year. Some of the anticipated chop, sizzle and zing will be contributed by St. Thomas chef, Terrance Tew. He is brimming with enthusiasm leading up to the January 2nd premiere of “Chopped Canada” and eager to gain local support and interest for his TV adventure and some intriguing ideas he has for the future. Chef John Mairleitner’s cooking demonstration featuring local foods has become a tradition at the Wallacetown Fair. It’s a family affair with John's three daughters helping out. This year’s audience was treated to a demo of Pear & Apple Crumble and many an appreciative, “Mmmmmm” was heard as they enjoyed still-warm samples of the treat. See the recipe below. Photos by Mark Girdauskas
Watermelon Fest Celebrates Fifteen Years, Plus Here's A Cool Salad for the Labour Day Weekend8/30/2012
Watermeon Fest in Straffordville celebrated its 15th anniversary this past weekend. The festival impressed Festivals and Events Ontario last March when it received recognition as one of the Top 100 Festivals and Events in Ontario. On Saturday (August 25) it impressed festival attendees with a bigger-than-ever line-up of activities and the star attraction – watermelon! A display at the event noted the festival’s successful fifteen years as a partnership between a group of dedicated local volunteers and the Municipality of Bayham |