Local, seasonal fare from farmers in your community.
Folks,
Check out my blog at MyKawartha for a feature on Wooler Dale Organic Farm and a simple recipe for grilled asparagusl
Stop by the Farm to Table blog MyKawartha blog for weekly local food showcases and recipes!
My new column in Peterborough This Week has been launched. As has my My Kawartha (the online version of the newspaper) blog.
Check out my coverage of the Peterborough Downtown Farmers’ Market here.
The weekly market starts this week and runs each Wednesday from 8:30am until 2:00pm. You can check out their website here.
Added bonus: my blog contains a wonderful Market Greens and Goat Cheese Salad with Balsamic Vinaigrette. It’s a bare bones salad that can be added to as other veggies (or fruits) come into season.
I’ll be interviewing Jillian Bishop, Market Coordinator and adding more coverage later in the week.
Catered the Peterborough Green-Up Annual General Meeting today. Feeding a local environmental organization, it was fun to put on a spread that showed off local goods.
It was a lovely afternoon, and I think most people walked away well fed.
The menu:
Featuring:
Organic Red Fife Wheat from Merrylynd Farm, Lakefield
Organic All Purpose Flour from Merrylynd Farm, Lakefield
Butter from Kawartha Dairy
Potatoes, Onions and Carrots from Bailey’s Farms and Greenhouses, Colborne
Garlic from The Gaelic Garlic, Peterborough
Corn from McLean’s Berry Farm, Buckhorn
Cauliflower grown by Farm to Table
and Thai Dragon Chilis grown by Farm to Table
Featuring:
Leg of Goat from Crosswind Farm, Keene
Lamb from Lane’s End Farm, Reaboro
Dried Herbs from Porcupine Creek Farm, Marmora
Yogurt made from Kawartha Dairy milk by Farm To Table
Organic Red Fife Wheat from Merrylynd Farm, Lakefield
Organic All Purpose Flour from Merrylynd Farm, Lakefield
Featuring:
Apples from Bailey’s Farms and Greenhouses, Colborne
Oats from Merrylynd Farms, Lakefield
Organic Red Fife Wheat from Merrylynd Farms, Lakefield
Butter from Kawartha Dairy
Featuring:
Organic Red Fife Wheat from Merrylynd Farms, Lakefield
Organic All Purpose Flour from Merrylynd Farms, Lakefield
Butter from Kawartha Dairy
Fresh Apples with Maple Yogurt
Featuring:
Apples from Bailey’s Farms and Greenhouses, Colborne
Yogurt made from Kawartha Dairy milk by Farm to Table
Tomorrow, Krista and I are appearing at Seedy Sunday.
Here are the PowerPoint notes for our workshop.
Seedy Sunday PowerPoint Presentation
“Farm to Table’s Donald Fraser & Krista Campbell Fraser will take you through a year in the kitchen of a Peterborough “locavore.” Take a month-by-month seasonal trip through the Peterborough area and learn how to create versatile year-round menus using local ingredients and produce from your own urban garden. Explore the benefits of making your own breads, cereals, and yogurt. Learn to supplement your winter menus by canning, freezing, and drying foods during the harvest.”
I’m a week late in blogging this recipe, but… better late than never, right?
I apologize, I’ve had a busy week wearing my Small Print Writing and Consulting hat. But, a good recipe or two is worth the wait, right?
Last weekend, I live tweeted the creation of my dinner. It was my traditional “hockey night fun food adventure,” in real time. The tweeting lacked a photo element. It also should have had a blogged recipe to work from. These are lessons learned, and tools you’ll see next time around. The tweets did, I think, capture some of the fun.
Saturday night, you see, is all about the casual, sport-friendly dinner. It is about food that goes well with hockey. It is pub food, fun food, food that goes just as well with easy-drinking ales and lagers as local red wines. It is food to be consumed while wearing a Montreal Canadiens jersey. On Saturday night at Farm to Table, you are likely to find gourmet burgers, specialty pizzas, jerk chicken, chicken wings, fun sandwiches, home-baked chips. You’re likely to be given a beer. Once 7 o’clock hits, you’ll be asked to pay attention to the hockey, not just be present. You might be asked to cheer.
Anyhow, last Saturday was Fajita Night in Canada, featuring skirt steak fajitas on home-griddled red fife tortillas. Local, pasture-fed top sirloin met fresh, hot tortillas. They were topped with sautéed onions and peppers and a variety of salsas and hot sauces.
I’m going to get to the full fajita recipe later in the week, but, in the short term, will fulfill the requests for the red fife tortillas. It has been a week, after all. As usual, look to the bottom of the post for the local producers behind the local ingredients.
Let me get this out of the way first, though. There are going to be some food purists who will turn their nose up at this recipe. First of all, it is a wheat tortilla, not corn. Second of all, it contains a leavening agent (baking powder), where a traditional tortilla wouldn’t.
Well…
Tough cookies.
This is Tex-Mex, folks. It is hardly traditional Mexican.
I’m sure I will feature some authentic Mexican cuisine on this blog at some point — or as authentic as a white dude from Central Ontario can produce — but in the meantime, I’m here for some good, clean, hockey night fun.
With that in mind, I give you:
makes 8 tortillas
1 cup of all purpose flour
1 cup of red fife wheat flour
1 1/2 teaspoons of baking powder
1 teaspoon of salt
1 tablespoon of melted clarified butter
3/4 cups of warm milk
1. Mix together the dry ingredients and oil.
2. Slowly add the warm milk.
3. Mix just until a sticky ball is formed.
4. Knead for two minutes on a floured surface.
5. Place in a bowl and cover with a damp cloth for 20 min.
6. Separate into eight sections and roll into balls in your hands.
7. Cover with a damp cloth and rest for 15 min.
8. Place ball in floured surface and press flat.
9. Roll with a rolling pin, starting from centre, until 7-8 inches wide, and very thin. Do not overwork! Cover until ready to fry.
10. Dry fry on a griddle or in a large frying pan, 30 second per side. They should have a just slightly charred look.
11. Cover with a towel until ready to serve.
Local Producers:
Organic all purpose flour: Merrylynd Farm (Lakefield)
Organic red fife wheat flour: Merrylynd Farm (Lakefield)
Butter: Kawartha Dairy (Bobcaygeon)