This comes together very quickly if you have cooked veggies on hand.
There are hundreds of variations of this salad, and the most popular "other" veggies to add are corn, celery, carrots, or onions. Some people even like adding tart apples - a nice variation.
The salad's at its best on Day 2, but that's hard to prove as it usually disappears during Round 1.
If you want extra protein, this goes ridiculously well with hard-boiled eggs and/or pickled herring. Chop and add, or serve on the side.
2 medium potatoes, cooked, peeled, and diced
2 medium beets, cooked, peeled, and diced
1 cup green peas, cooked
(optional veggies: see above list)
2 medium dill pickles, diced
1 cup sour cream or mayonnaise
1 tablespoon fresh lemon juice
salt and pepper to taste
dash of sugar (optional)
In a large bowl, mix the sour cream or mayonnaise, lemon juice, salt, pepper, and sugar (if using). Blend well, then add in the potatoes, beets, peas, pickles, (and any optional veggies/ proteins). Chill for an hour or two before eating.
Very nice served in crisp lettuce leaves.
Wednesday, July 25, 2007
A few good reasons for CSAs
New stories about unsafe foods and ingredients from China are littering the news media as of late: China's substandard manufacturing and weak regulation is an old story among the Chinese but only new grabbing attention internationally; and skepticism regarding organics from China. An article by Jeff Yang published in the Washington Post on July 15th suggests that the outcry against foods from China has a xenophobic undertone. A Utah company is even putting a 'China Free' sticker on its products. Indeed recent food scandals lend support to the preferences of growing numbers to eat more locally. The question of rejecting food from China is thus to be framed in terms of trade barriers and even racism.
While product safety in China needs to be taken seriously, intensive focus on food safety and China may be misguided. Recall California's contaminated spinach outbreak last year. In May, the US FDA announced that an Ohio-based company was itself adding melamine to feed - and potentially even exporting it to China. Last week the Chinese Embassy in the US called on the United States to clean up its own act, citing several contaminated food incidents within the US.
Sandra Finley from Saskatoon asks us to look "here" as well as "there." Our own waterways are full of "sewage, pesticides, heavy metals and other pollutants." From California to China, each of these problems derives from a food system based in industrial agriculture and industrial pollution generally. Good Agricultural Practices encompassing food safety measures can reduce risk to consumers and the environment. Both China and the US are weak regulators of GAPS.
Smaller scale agricultures and shortened links between consumers and producers can help protect us - wherever in the world we are - and our environments all.
See an excellent blog run by Eric Brewer and Karen Harris on regulation of foods imported to the US for more information.
Source: http://www.foodnews.ca/
Monday, July 23, 2007
Marinated Chard & Kale Salad
A fabulous salad, reminicent of traditioanl spinach salad but yummier... - by Leah MacKinnon
Ingredients:
1 large bunch fresh kale
1 large bunch fresh chard (or any other green, such as collar, beet greens, etc)
1 medium red onion, sliced very thin
2 cloves garlic, minced
2 medium avocados, diced
1 medium zucchini, julienned
10 shitake mushrooms (or white will do in a pinch), sliced thinly
dash of cayenne, optional
Marinade:
3/4 cup olive oil or flaxseed oil
1/2 cup fresh lemon juice
1 tsp sea salt
Method:
1) Cut out stems of kale and chard, roll leaves up and cut into small pieces.
2) In large bowl, pour marinade over leaves and mix well. Mix rest of salad ingredients into bowl.
3) Allow marinade to sit for 1+ hours (leaves will soften over time).
4) Keeps well, sealed, in fridge for 5 days.
5) For creamier dressing, blend ad additional avocado into marinade. For variety add ginger to marinade, seeds/nuts to top when serving.
Ingredients:
1 large bunch fresh kale
1 large bunch fresh chard (or any other green, such as collar, beet greens, etc)
1 medium red onion, sliced very thin
2 cloves garlic, minced
2 medium avocados, diced
1 medium zucchini, julienned
10 shitake mushrooms (or white will do in a pinch), sliced thinly
dash of cayenne, optional
Marinade:
3/4 cup olive oil or flaxseed oil
1/2 cup fresh lemon juice
1 tsp sea salt
Method:
1) Cut out stems of kale and chard, roll leaves up and cut into small pieces.
2) In large bowl, pour marinade over leaves and mix well. Mix rest of salad ingredients into bowl.
3) Allow marinade to sit for 1+ hours (leaves will soften over time).
4) Keeps well, sealed, in fridge for 5 days.
5) For creamier dressing, blend ad additional avocado into marinade. For variety add ginger to marinade, seeds/nuts to top when serving.
Something other than Corn-on-the-cob
The rice flour is used to make a lighter, crisper fritter. Using all wheat flour is fine too.
Corn Fritters with Sweet Chile Sauce
Makes 12 fritters
Sauce
1 red jalapeño, finely chopped
1/2 cup rice vinegar
1 teaspoon salt
1/3 cup sugar
1 small clove garlic, minced
1. In a small saucepan, combine the jalapeño, vinegar, salt, sugar and garlic. Stir over low heat until the sugar dissolves, about 2 minutes.
2. Bring to a boil over medium-high heat and cook for 5 minutes, or until the mixture thickens to a slightly syrupy consistency. Remove from heat and set aside to cool while making the fritters. (The sauce continues to thicken as it cools; it can be made a day ahead.)
Fritters
1/2 cup rice flour
1/2 cup flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 egg, lightly beaten
1 teaspoon lemon juice
1/2 cup water
2 cups corn kernels, cut from 3 large cobs
4 spring onions, finely sliced
3 tablespoons chopped cilantro (or chopped parsley)
Oil
1. In a bowl, sift together the rice flour, flour, baking powder, salt, coriander and cumin. Add the egg, lemon juice and water. Beat until smooth.
2. Add the corn, spring onions and cilantro, stirring until just combined.
3. In a large frying pan, pour in enough oil to generously cover the bottom. When the oil is hot but not smoking, spoon 2 tablespoons of batter for each fritter into the pan, about half an inch apart, immediately flattening each fritter slightly. Cook over medium-high heat for 2 to 3 minutes, until golden brown underneath, then turn and cook the other side for about 2 minutes. Use a splatter screen to cover the pan. Transfer to a platter lined with paper towels. Repeat with the remaining batter, adding more oil if necessary.
4. Serve immediately with the sweet chile sauce.
from LA Times
Corn Fritters with Sweet Chile Sauce
Makes 12 fritters
Sauce
1 red jalapeño, finely chopped
1/2 cup rice vinegar
1 teaspoon salt
1/3 cup sugar
1 small clove garlic, minced
1. In a small saucepan, combine the jalapeño, vinegar, salt, sugar and garlic. Stir over low heat until the sugar dissolves, about 2 minutes.
2. Bring to a boil over medium-high heat and cook for 5 minutes, or until the mixture thickens to a slightly syrupy consistency. Remove from heat and set aside to cool while making the fritters. (The sauce continues to thicken as it cools; it can be made a day ahead.)
Fritters
1/2 cup rice flour
1/2 cup flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 egg, lightly beaten
1 teaspoon lemon juice
1/2 cup water
2 cups corn kernels, cut from 3 large cobs
4 spring onions, finely sliced
3 tablespoons chopped cilantro (or chopped parsley)
Oil
1. In a bowl, sift together the rice flour, flour, baking powder, salt, coriander and cumin. Add the egg, lemon juice and water. Beat until smooth.
2. Add the corn, spring onions and cilantro, stirring until just combined.
3. In a large frying pan, pour in enough oil to generously cover the bottom. When the oil is hot but not smoking, spoon 2 tablespoons of batter for each fritter into the pan, about half an inch apart, immediately flattening each fritter slightly. Cook over medium-high heat for 2 to 3 minutes, until golden brown underneath, then turn and cook the other side for about 2 minutes. Use a splatter screen to cover the pan. Transfer to a platter lined with paper towels. Repeat with the remaining batter, adding more oil if necessary.
4. Serve immediately with the sweet chile sauce.
from LA Times
Friday, July 20, 2007
Quick and Easy: Radishes
Marquita Farms in California also runs a CSA and their site is packed with veggie recipes. Here are a couple of their simple ideas that take radishes beyond a supporting role in a lettuce salad
.
RADISH SALAD , CHINESE STYLE
1 bunch radishes, thinly sliced
.CHIMOLA
Salvadoran salsa recipe from Ercilia
2 radishes, preferably icicles
2 radishes, preferably icicles
3 tomatoes
1 small onion
1 bunch cilantro
salt to taste
juice of 1 lemon
Chop fine and mix.
Chimol is a traditional topping for carne asada (or grilled steaks) but is also great on grilled fish or chicken, or as a topping for scrambled eggs, a chip dipper, or a taco topper.
Chimol is a traditional topping for carne asada (or grilled steaks) but is also great on grilled fish or chicken, or as a topping for scrambled eggs, a chip dipper, or a taco topper.
RADISH SALAD , CHINESE STYLE
1 bunch radishes, thinly sliced
2 Tablespoons soy sauce
4 green onions, chopped fine
2 Tablespoons chopped cilantro
2 teaspoons toasted sesame oil
Mix ingredients and eat.
Can be made ahead.
From Yi Ling
Thursday, July 12, 2007
Quick and Easy: Chard and Chickpeas
This can be a snack, a salad supplement, or a meal. Just depends how many you eat.
This is one of those make-it-to-taste recipes, so no exact amounts.
Bruschetta with Chard and Chickpeas
Ingredients:
sourdough bread, the narrower the better (baguette is nice)
a clove garlic, cut in half
olive oil
salt + pepper
a few leaves (or more) chard, washed and chopped (instructions below)
a clove garlic, chopped
a lemon
cooked chick peas
red chili of your choice: fresh, bottled sambal oelek (Indonesian chili paste), or powdered cayenne
(Optional: If your lemon is organic, zest it and set the zest aside.)
This is one of those make-it-to-taste recipes, so no exact amounts.
Bruschetta with Chard and Chickpeas
Ingredients:
sourdough bread, the narrower the better (baguette is nice)
a clove garlic, cut in half
olive oil
salt + pepper
a few leaves (or more) chard, washed and chopped (instructions below)
a clove garlic, chopped
a lemon
cooked chick peas
red chili of your choice: fresh, bottled sambal oelek (Indonesian chili paste), or powdered cayenne
(Optional: If your lemon is organic, zest it and set the zest aside.)
- Slice as many pieces of the bread as you like, and decide from there how much chard and chick peas you want to use.
- Cut out the main stem of the chard and chop it so it will cook a little faster than the leafy part. Chop the leaves into a size you consider manageable to eat - I like to leave them pretty big, just three or four cuts.
- In a medium-size fry pan (preferably cast iron) over medium heat, put the stem-bits first, then cover with the leaves and sprinkle in a few tablespoons of cool water, covering quickly with a lid. You want to give the chard a quick steaming so it will reach its rich colour potential and get softer.
- When the liquid is gone, remove the chard from the pan and set aside. Add some olive oil to the pan and let it get hot. Then add the chopped garlic and saute it quickly. Once it has any golden colour to it, throw the chard back in and saute for just another 30 seconds or so. Remove the chard from the pan and set aside.
- Set the empty pan back on medium heat and add some olive oil.
- Turn on your broiler.
- While the broiler heats, toss the chickpeas into the hot pan and mash them gently while they heat. Add lemon juice to taste, and more olive oil if that's how you feel about it. Salt and pepper too. I like to put some hot red chili paste in at this point.
- Place the bread slices on a cookie sheet and broil them until toasty golden brown, a couple of minutes per side. Remove from oven and quickly rub gently with the cut garlic, then brush with olive oil.
- Top with a nest of chickpeas and chard, and sprinkle with a little chili or cayenne and a bit of lemon zest, if using.
Sunday, July 8, 2007
Local Eats
An interesting article from Saturday's Record:
Locally grown, tantalizingly tasty
A taste bud treat is the payoff for buying local fruits and vegetables . . . and it's good for the environment, too
NICOLE O'REILLY
If everyone in Waterloo Region ate locally grown food, the environmental benefit would be the same as pulling 17,000 cars off the road every year.
The damage comes from the fuel used to fly, ship and truck produce to local supermarkets from sites around the world, according to a report by Region of Waterloo Public Health.
We'd be doing our part to slow climate change, said Marc Xuereb, public health planner and author of the Food Miles report.
The report looked at the distances 58 commonly available foods travelled by land, air and sea from 2000 to 2004.
Crispy heads of lettuce turned into salads in January travel an average of 3,726 kilometres.
Tomatoes travel 2,800 kilometres.
The average travelling distance among the 58 items, ranging from apples to yogurt, was 4,497 kilometres.
And yet there are plenty of farms in the province -- 14,000 of them in Waterloo Region alone.
But more and more people are looking at local food as a solution to environmental, economical and health concerns raised by shipping and importing.
Sitting on a bench facing her garden, straw hat on her head, Esther Devries-Lasby gazed out at her handiwork on a recent, sunny afternoon.
Devries-Lasby, who teaches English part-time at Conestoga College, says she has been eating local foods since last summer.
Her garden is filled with produce, from peas to garlic, tomatoes to potatoes.
"I tell you, eating locally for the winter got to be carrots and potatoes in the end," she said. "But that asparagus, oh when that asparagus became ripe, it was so good. And then the rhubarb and then the spinach and now strawberries; we have strawberries for every meal because we can."
For the sixth consecutive year, Foodlink Waterloo Region -- a non-profit organization that promotes buying local food -- has published a Buy Local! Buy Fresh! map.
It leads people to 81 market shops and farms selling locally produced meat and produce.
Eating locally protects and promotes the economy, the environment and society, said Foodlink executive director, Peter Katona. Importing food from the south also takes business away from local farmers.
"This is hypothetically a lot of money that could be put into local farmers' products," he said.
The payback is job creation.
Aura Hertzog and her husband, Timothy Simpson operate the Golden Hearth Baking Co. in downtown Kitchener. It's a recent addition to the list of businesses promoting local food.
The couple bake with local products. They are also avid local shoppers themselves.
"It does take a little more effort, but it does make you value your food more when you know (you) bought this local bread and met the person that actually made that bread," Aura Hertzog said.
"Or bought the honey from the guy who raised the bees.
"I think you just enjoy your food more."
She plans to pass on the lessons of buying local to her 14-month old son, Elliot.
"It's important because you are teaching the next generation to eat well," she said, adding that she hopes her son will learn to value food.
Devries-Lasby is sure those messages get through. They did in her family while she was growing up on a farm near Ayr.
"I remember my mom cooking dinner and saying, 'We grew all of this stuff,' " she said. "We would often have dinner that was all (grown) by our own hand."
Her own family started with produce, then they moved to local meat and cheese, then to bread.
Now there is no going back.
Devries-Lasby recognizes that jumping into local eating can be overwhelming. The key to making it easy is to ask a lot of questions.
"A lot of it was word of mouth: I'm at my girlfriend's house, I see her eating something and ask, 'Where did you get it?' " Devries-Lasby said.
For instance, she was always told peanuts were only grown in China and the United States.
But thanks to a friendly tip, Devries-Lasby now takes her son to grind their own smooth and creamy peanut butter at Picard's Peanuts in St. Jacobs. Picard's uses Ontario-grown peanuts.
Now her husband and son have become quite accustomed to local taste, and will settle for nothing less.
For dinner, several weeks ago, Devries-Lasby was rushed for time.
In haste, she grabbed chicken burgers from a supermarket.
"I cooked them and gave them to my husband and my son and they just looked at me and said, 'What is this?'" she recalls.
It's a mistake, she says, that she won't make again.
Not knowing where your meat is coming from is more common than most people may think, said Katona.
Many Ontario abattoirs and meat- processing plants have headed south of the border, even though cattle are still raised in Ontario.
"A lot of Canadian beef is shipped off to the States live," he said. "You could be eating local beef and it could have already travelled 3,000 miles."
But people are starting to wake up.
People are reading labels more carefully. Large retailers selling natural foods are moving into the market.
And books such as The 100 Mile Diet help. The authors, journalists Alisa Smith and James MacKinnon of British Columbia, wrote the book after sticking to eating only the food they could find within 100 miles (160 km) of their home.
"When you buy locally, the person, the small independent -- whoever you are buying from -- spends that money locally as well," Devries-Lasby said.
"Spending money is a little bit like voting and I'd rather vote for somebody that I can actually talk to."
The greatest limitations to eating locally are the distinct seasonal changes in our climate.
Preserving foods is one way the Lasby family diversifies its meal plans through the winter.
"There are lots of books with instructions and lots of rules -- sterilize everything, don't mess with the sugar or the vinegar, because it's the preservative," Devries-Lasby said.
In the winter, her family can eat homemade salsa, apple sauce, pickles, pickled beets, jams and jellies.
As for freezing, Elsie Herrle of Herrle's Country Farm Market in St. Agatha, said the trick to avoiding soggy fruits and veggies is to freeze everything individually
"You have to put the strawberries on a tray and freeze them individually. Put them in a bag once frozen," she said, and they will last all winter.
As people tune into local-food initiatives, senior governments are starting to pay attention too -- with cash.
The province recently announced a $12.5-million program to promote local farming.
Representatives from regional public health, local farms and advocacy groups such as Foodlink make up the recently established Food System Round Table, a group formed after a report examined how the region could improve its food quality and access to local food.
The report suggested forcing public institutions, such as hospitals and universities, to use a certain percentage of local food in their menu planning. Last month, Ontario Progressive Conservative Leader John Tory said he supported the idea.
Both Hertzog and Devries-Lasby say they're fortunate to be shoppers in Waterloo Region where there is a variety of fresh food and accessible farms.
no'reilly@therecord.com
THE VETERAN: Herrle's Country Farm Market
Wander down to number 37 on the Buy Local! Buy Fresh! map and you will find Herrle's Country Farm Market.
Howard and Elsie Herrle have lived and farmed on the St. Agatha land for 43 years.
Their market, which opened in 1989, is a haven for local food shoppers, with its fresh produce from around the region.
The rustic barn setting, with wood plank walls and wagon wheels, is enveloped these days with the scent of fresh bread and strawberries.
From humble beginnings, the Herrles have grown into a business with more than 50 staff members.
They grow peas, beans, beets, cucumber, zucchini, pumpkin, squash, corn, tomatoes, flowers, and strawberries.
"We have 200 acres of produce," said Howard.
"They are pioneers of local food," said Peter Katona of Foodlink Waterloo Region.
What they do not grow, they buy from local farms to sell in their market.
"I know I'm actually shopping from about 400 families," Katona said.
This year the Ontario Farm Fresh Marketing Association honoured the Herrles as the 2007 Outstanding Farm Marketers of the Year.
This is first time the winners have been from outside Toronto.
For more information about Herrle's Country Farm Market, visit the website at: herrles.com
THE NEWCOMER: Golden Hearth Baking Co.
When Aura Hertzog and her husband, Timothy Simpson, moved to Kitchener this year, they searched for the right environment to apply their culinary expertise.
Four months ago they opened Golden Hearth Bakery at 343 King St. E., at Cedar Street.
The venture combines both Simpson's baking skills and Hertzog's management talent.
The bakery sells all-natural and organic baked goods using local ingredients.
Simpson picks up the flour straight from the mill about once a week.
Two area shops, The Old Kitchen Cupboard and Eating Well Organically, sell Golden Hearth bread once a week.
And Whole Lot-A Gelata has just started selling its biscotti.
Since they use organic flour and butter, the bakery's bread is a little more expensive than a name-brand loaf.
"We won't charge $8 for a loaf of bread because it's organic flour, because it doesn't make sense," Hertzog said.
"We still want everyone to enjoy the bread."
The breads range from $2.50 to $4. The hand-rolled, all-butter croissants are $1.50 to $1.75.
For more information about Golden Hearth Baking Co., visit: goldenhearth.wordpress.com
SMART TIPS FOR A HEALTHY LOCAL SHOPPER
Look for the green Foodland Ontario symbol and read the price card.
Look for "product of Ontario," because food grown in the United States is sometimes packaged here in Ontario.
Be careful if you read "Ontario Produce" because there's a city in California with the name Ontario.
Ask: "Was this just packaged here, or actually grown here?" Read the labels closely.
Just because produce is sold at a farmers' market, doesn't mean it is local. Foodlink Waterloo Region launched a new logo a few weeks ago, with a sign that participating local farmers can place at the front of their market stands.
If there is no sign at the farmers' market, ask the vendors where the food was grown. If they don't know, the food is probably from outside Ontario.
Know what is grown and available seasonally. If you see strawberries in February, you know they aren't local.
Beware of filler, for instance modified milk ingredients, which actually contain no milk. The oil and sugar mixture fills cheese products, yogurt, ice cream etc. It's cheap and can be imported from the U.S. even more cheaply.
Beware of preservatives; they are not just found in packaged foods. For instance, nitrates are more and more common in meat. This is why ground beef can look so perfectly pink.
Large retail chains employ a strategy called a "loss-leader." They will mark down the price of one product and accept the loss, just to get you into the store to entice you with more pricey products. This is a ploy that local markets and farmers cannot afford.
FRESH FOOD FACTS ON THE INTERNET
For free canning and preserving guidelines: go to www.canning-food-recipes.com/canning.htm
To find out when food is in season: visit Foodland Ontario at www.foodland.gov.on.ca
For a list of local farms and markets: or to get a Buy Local! Buy Fresh! map, visit website at www.foodlink-waterlooregion.ca
Locally grown, tantalizingly tasty
A taste bud treat is the payoff for buying local fruits and vegetables . . . and it's good for the environment, too
NICOLE O'REILLY
If everyone in Waterloo Region ate locally grown food, the environmental benefit would be the same as pulling 17,000 cars off the road every year.
The damage comes from the fuel used to fly, ship and truck produce to local supermarkets from sites around the world, according to a report by Region of Waterloo Public Health.
We'd be doing our part to slow climate change, said Marc Xuereb, public health planner and author of the Food Miles report.
The report looked at the distances 58 commonly available foods travelled by land, air and sea from 2000 to 2004.
Crispy heads of lettuce turned into salads in January travel an average of 3,726 kilometres.
Tomatoes travel 2,800 kilometres.
The average travelling distance among the 58 items, ranging from apples to yogurt, was 4,497 kilometres.
And yet there are plenty of farms in the province -- 14,000 of them in Waterloo Region alone.
But more and more people are looking at local food as a solution to environmental, economical and health concerns raised by shipping and importing.
Sitting on a bench facing her garden, straw hat on her head, Esther Devries-Lasby gazed out at her handiwork on a recent, sunny afternoon.
Devries-Lasby, who teaches English part-time at Conestoga College, says she has been eating local foods since last summer.
Her garden is filled with produce, from peas to garlic, tomatoes to potatoes.
"I tell you, eating locally for the winter got to be carrots and potatoes in the end," she said. "But that asparagus, oh when that asparagus became ripe, it was so good. And then the rhubarb and then the spinach and now strawberries; we have strawberries for every meal because we can."
For the sixth consecutive year, Foodlink Waterloo Region -- a non-profit organization that promotes buying local food -- has published a Buy Local! Buy Fresh! map.
It leads people to 81 market shops and farms selling locally produced meat and produce.
Eating locally protects and promotes the economy, the environment and society, said Foodlink executive director, Peter Katona. Importing food from the south also takes business away from local farmers.
"This is hypothetically a lot of money that could be put into local farmers' products," he said.
The payback is job creation.
Aura Hertzog and her husband, Timothy Simpson operate the Golden Hearth Baking Co. in downtown Kitchener. It's a recent addition to the list of businesses promoting local food.
The couple bake with local products. They are also avid local shoppers themselves.
"It does take a little more effort, but it does make you value your food more when you know (you) bought this local bread and met the person that actually made that bread," Aura Hertzog said.
"Or bought the honey from the guy who raised the bees.
"I think you just enjoy your food more."
She plans to pass on the lessons of buying local to her 14-month old son, Elliot.
"It's important because you are teaching the next generation to eat well," she said, adding that she hopes her son will learn to value food.
Devries-Lasby is sure those messages get through. They did in her family while she was growing up on a farm near Ayr.
"I remember my mom cooking dinner and saying, 'We grew all of this stuff,' " she said. "We would often have dinner that was all (grown) by our own hand."
Her own family started with produce, then they moved to local meat and cheese, then to bread.
Now there is no going back.
Devries-Lasby recognizes that jumping into local eating can be overwhelming. The key to making it easy is to ask a lot of questions.
"A lot of it was word of mouth: I'm at my girlfriend's house, I see her eating something and ask, 'Where did you get it?' " Devries-Lasby said.
For instance, she was always told peanuts were only grown in China and the United States.
But thanks to a friendly tip, Devries-Lasby now takes her son to grind their own smooth and creamy peanut butter at Picard's Peanuts in St. Jacobs. Picard's uses Ontario-grown peanuts.
Now her husband and son have become quite accustomed to local taste, and will settle for nothing less.
For dinner, several weeks ago, Devries-Lasby was rushed for time.
In haste, she grabbed chicken burgers from a supermarket.
"I cooked them and gave them to my husband and my son and they just looked at me and said, 'What is this?'" she recalls.
It's a mistake, she says, that she won't make again.
Not knowing where your meat is coming from is more common than most people may think, said Katona.
Many Ontario abattoirs and meat- processing plants have headed south of the border, even though cattle are still raised in Ontario.
"A lot of Canadian beef is shipped off to the States live," he said. "You could be eating local beef and it could have already travelled 3,000 miles."
But people are starting to wake up.
People are reading labels more carefully. Large retailers selling natural foods are moving into the market.
And books such as The 100 Mile Diet help. The authors, journalists Alisa Smith and James MacKinnon of British Columbia, wrote the book after sticking to eating only the food they could find within 100 miles (160 km) of their home.
"When you buy locally, the person, the small independent -- whoever you are buying from -- spends that money locally as well," Devries-Lasby said.
"Spending money is a little bit like voting and I'd rather vote for somebody that I can actually talk to."
The greatest limitations to eating locally are the distinct seasonal changes in our climate.
Preserving foods is one way the Lasby family diversifies its meal plans through the winter.
"There are lots of books with instructions and lots of rules -- sterilize everything, don't mess with the sugar or the vinegar, because it's the preservative," Devries-Lasby said.
In the winter, her family can eat homemade salsa, apple sauce, pickles, pickled beets, jams and jellies.
As for freezing, Elsie Herrle of Herrle's Country Farm Market in St. Agatha, said the trick to avoiding soggy fruits and veggies is to freeze everything individually
"You have to put the strawberries on a tray and freeze them individually. Put them in a bag once frozen," she said, and they will last all winter.
As people tune into local-food initiatives, senior governments are starting to pay attention too -- with cash.
The province recently announced a $12.5-million program to promote local farming.
Representatives from regional public health, local farms and advocacy groups such as Foodlink make up the recently established Food System Round Table, a group formed after a report examined how the region could improve its food quality and access to local food.
The report suggested forcing public institutions, such as hospitals and universities, to use a certain percentage of local food in their menu planning. Last month, Ontario Progressive Conservative Leader John Tory said he supported the idea.
Both Hertzog and Devries-Lasby say they're fortunate to be shoppers in Waterloo Region where there is a variety of fresh food and accessible farms.
no'reilly@therecord.com
THE VETERAN: Herrle's Country Farm Market
Wander down to number 37 on the Buy Local! Buy Fresh! map and you will find Herrle's Country Farm Market.
Howard and Elsie Herrle have lived and farmed on the St. Agatha land for 43 years.
Their market, which opened in 1989, is a haven for local food shoppers, with its fresh produce from around the region.
The rustic barn setting, with wood plank walls and wagon wheels, is enveloped these days with the scent of fresh bread and strawberries.
From humble beginnings, the Herrles have grown into a business with more than 50 staff members.
They grow peas, beans, beets, cucumber, zucchini, pumpkin, squash, corn, tomatoes, flowers, and strawberries.
"We have 200 acres of produce," said Howard.
"They are pioneers of local food," said Peter Katona of Foodlink Waterloo Region.
What they do not grow, they buy from local farms to sell in their market.
"I know I'm actually shopping from about 400 families," Katona said.
This year the Ontario Farm Fresh Marketing Association honoured the Herrles as the 2007 Outstanding Farm Marketers of the Year.
This is first time the winners have been from outside Toronto.
For more information about Herrle's Country Farm Market, visit the website at: herrles.com
THE NEWCOMER: Golden Hearth Baking Co.
When Aura Hertzog and her husband, Timothy Simpson, moved to Kitchener this year, they searched for the right environment to apply their culinary expertise.
Four months ago they opened Golden Hearth Bakery at 343 King St. E., at Cedar Street.
The venture combines both Simpson's baking skills and Hertzog's management talent.
The bakery sells all-natural and organic baked goods using local ingredients.
Simpson picks up the flour straight from the mill about once a week.
Two area shops, The Old Kitchen Cupboard and Eating Well Organically, sell Golden Hearth bread once a week.
And Whole Lot-A Gelata has just started selling its biscotti.
Since they use organic flour and butter, the bakery's bread is a little more expensive than a name-brand loaf.
"We won't charge $8 for a loaf of bread because it's organic flour, because it doesn't make sense," Hertzog said.
"We still want everyone to enjoy the bread."
The breads range from $2.50 to $4. The hand-rolled, all-butter croissants are $1.50 to $1.75.
For more information about Golden Hearth Baking Co., visit: goldenhearth.wordpress.com
SMART TIPS FOR A HEALTHY LOCAL SHOPPER
Look for the green Foodland Ontario symbol and read the price card.
Look for "product of Ontario," because food grown in the United States is sometimes packaged here in Ontario.
Be careful if you read "Ontario Produce" because there's a city in California with the name Ontario.
Ask: "Was this just packaged here, or actually grown here?" Read the labels closely.
Just because produce is sold at a farmers' market, doesn't mean it is local. Foodlink Waterloo Region launched a new logo a few weeks ago, with a sign that participating local farmers can place at the front of their market stands.
If there is no sign at the farmers' market, ask the vendors where the food was grown. If they don't know, the food is probably from outside Ontario.
Know what is grown and available seasonally. If you see strawberries in February, you know they aren't local.
Beware of filler, for instance modified milk ingredients, which actually contain no milk. The oil and sugar mixture fills cheese products, yogurt, ice cream etc. It's cheap and can be imported from the U.S. even more cheaply.
Beware of preservatives; they are not just found in packaged foods. For instance, nitrates are more and more common in meat. This is why ground beef can look so perfectly pink.
Large retail chains employ a strategy called a "loss-leader." They will mark down the price of one product and accept the loss, just to get you into the store to entice you with more pricey products. This is a ploy that local markets and farmers cannot afford.
FRESH FOOD FACTS ON THE INTERNET
For free canning and preserving guidelines: go to www.canning-food-recipes.com/canning.htm
To find out when food is in season: visit Foodland Ontario at www.foodland.gov.on.ca
For a list of local farms and markets: or to get a Buy Local! Buy Fresh! map, visit website at www.foodlink-waterlooregion.ca
Greens and Noodles
A great recipe for Chinese greens!
Hot Sour Salty Sweet is a wonderful cookbook by Torontonians Naomi Duguid and Jeffrey Alford. The original recipe includes instructions for using fresh noodles, but we usually use dried noodles because they're easy to grab out of the pantry.
We like the taste of pork best in this dish, but we've also been happy with firm tofu or no protein at all.
You can find fish sauce and rice noodles at Superstore and Zehr's, but in downtown they're easiest to get from New City Supermarket or Benh Tanh grocery (both on King St.)
Miso is available in the cooler at health food stores. Full Circle in downtown Kitchener carries Tradition brand miso which is produced in Ontario and very tasty.
Our Favourite Noodles with Greens and Gravy (adapted a little from original recipe)
(serves 3-4)
1 lb wide dried rice noodles
¼ cup peanut or veg oil
2 ~ 3 tablespoons minced garlic
Scant ½ lb ground pork, lean beef or chicken (optional)
1 teaspoon sugar
1 lb bok choy, or cabbage-family greens, cut lengthwise into ¼” wide spears and well washed (3 ~4 cups, loosely packed)
1 tablespoon miso (darker is better)
1 tablespoon soy sauce
1 ½ tablespoons Thai fish sauce
1 ½ tablespoons rice or cider vinegar
1 ¼ cup mild chicken, beef, or pork broth. Or water.
1 tablespoon cornstarch, dissolved in 3 tablespoons water
Generous grinding of pepper
Soak noodles in warm water for 15 minutes to soften, then drain and set aside.
Mix together the miso, soy sauce, fish sauce, vinegar, and scant teaspoon sugar and set aside.
Place all other ingredients by your stovetop. Have a serving platter ready.
Heat large wok (or cast iron pan) over high heat. Pour in 1 ½ tablespoons of oil and swirl to coat. When hot, toss in about half of the noodles and stir-fry gently about 2 minutes, pressing them against the hot pan, then turn out onto platter and repeat with the remaining noodles, using only 1 T oil. Divide the noodles among the four plates.
Wipe out the pan, and place back over high heat. Add remaining 1 ½ tablespoons oil, and when it is hot, toss in the garlic and stir fry. Stir until starting to turn golden, about 20 seconds, then add pork and generous pinch of the sugar. Stir-fry about 1 minute, or until all the meat has changed colour.
Toss in the sliced greens and stir-fry, pressing the veg against the hot sides of pan, until they turn bright green, about 1 ½ minutes or more, depending on pan size.
Add in the miso/soy sauce mix, then add the broth or water and the cornstarch mixture. Stir to mix, then cover for 30 sec ~ 1 min, until the liquid comes to a boil. Remove the cover and simmer, stirring carefully from time to time for another 2 minutes, or until the liquid has thickened a little and the greens are tender.
Use your spatula or a ladle to distribute the meat, greens, and gravy over the noodles. Grind pepper over generously and serve hot.
Hot Sour Salty Sweet is a wonderful cookbook by Torontonians Naomi Duguid and Jeffrey Alford. The original recipe includes instructions for using fresh noodles, but we usually use dried noodles because they're easy to grab out of the pantry.
We like the taste of pork best in this dish, but we've also been happy with firm tofu or no protein at all.
You can find fish sauce and rice noodles at Superstore and Zehr's, but in downtown they're easiest to get from New City Supermarket or Benh Tanh grocery (both on King St.)
Miso is available in the cooler at health food stores. Full Circle in downtown Kitchener carries Tradition brand miso which is produced in Ontario and very tasty.
Our Favourite Noodles with Greens and Gravy (adapted a little from original recipe)
(serves 3-4)
1 lb wide dried rice noodles
¼ cup peanut or veg oil
2 ~ 3 tablespoons minced garlic
Scant ½ lb ground pork, lean beef or chicken (optional)
1 teaspoon sugar
1 lb bok choy, or cabbage-family greens, cut lengthwise into ¼” wide spears and well washed (3 ~4 cups, loosely packed)
1 tablespoon miso (darker is better)
1 tablespoon soy sauce
1 ½ tablespoons Thai fish sauce
1 ½ tablespoons rice or cider vinegar
1 ¼ cup mild chicken, beef, or pork broth. Or water.
1 tablespoon cornstarch, dissolved in 3 tablespoons water
Generous grinding of pepper
Soak noodles in warm water for 15 minutes to soften, then drain and set aside.
Mix together the miso, soy sauce, fish sauce, vinegar, and scant teaspoon sugar and set aside.
Place all other ingredients by your stovetop. Have a serving platter ready.
Heat large wok (or cast iron pan) over high heat. Pour in 1 ½ tablespoons of oil and swirl to coat. When hot, toss in about half of the noodles and stir-fry gently about 2 minutes, pressing them against the hot pan, then turn out onto platter and repeat with the remaining noodles, using only 1 T oil. Divide the noodles among the four plates.
Wipe out the pan, and place back over high heat. Add remaining 1 ½ tablespoons oil, and when it is hot, toss in the garlic and stir fry. Stir until starting to turn golden, about 20 seconds, then add pork and generous pinch of the sugar. Stir-fry about 1 minute, or until all the meat has changed colour.
Toss in the sliced greens and stir-fry, pressing the veg against the hot sides of pan, until they turn bright green, about 1 ½ minutes or more, depending on pan size.
Add in the miso/soy sauce mix, then add the broth or water and the cornstarch mixture. Stir to mix, then cover for 30 sec ~ 1 min, until the liquid comes to a boil. Remove the cover and simmer, stirring carefully from time to time for another 2 minutes, or until the liquid has thickened a little and the greens are tender.
Use your spatula or a ladle to distribute the meat, greens, and gravy over the noodles. Grind pepper over generously and serve hot.
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