Daytripping Summer 2023

Lake Huron
The
Daytripper
Organic & Specialty Farms
for food lovers, 100 mile dieters
& responsible shoppers!
MI
ONTARIO SHOP
NY
LOCAL
A University of Western
Ontario study showed that if
each Ontario family shifted
only $10 of their weekly
food budget to buy food
produced in the province,
Ontario businesses
would see 10,000 new
jobs and $2.4 billion in
annual food sales.
By Ruth Sharon
•
Tomato Math: One pound of tomatoes =
3 medium globe tomatoes; 8 small plum tomatoes;
25 to 30 cherry tomatoes; 2 cups chopped.
• One medium tomato has 22 calories. 18 calories
in 6 cherry tomatoes.
• At one point in history, tomatoes were known
as the “love apple”. They were once touted as
having aphrodisiac qualities. In modern day kitchens,
it’s unclear if this is true, but we are certain of their delicious and
versatile value in our homes and at our picnic tables.
• Store ripe tomatoes stem side down, at room temperature away from
direct sunlight and use within a few days.
• Many tomato lovers insist they should never go in the refrigerator. It is
said to make the flesh pulpy and destroy the flavour.
• Another way to peel tomatoes is to use a sharp knife to cut a shallow
X-shaped slash on the bottom. Then drop them in a pot of boiling water
for about 5 seconds for very ripe tomatoes, 10 seconds for firmer
tomatoes. Use a slotted spoon to transfer tomatoes to a bowl of ice
water; let stand for about 1 minute. When tomatoes are cool enough to
handle, use a paring knife to pull off the skin.
SEE ADS on previous 3 pages... our
“BUY LOCAL BUY FRESH” Feature!
e!
Please e note t
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Market M
k
e opening p
i
ng dates e
& times e
are always
ays
subject e t to change. e Call ahead to be sure.
MONDAYS
Kincardine Market in the Park
Mondays 9am-2pm (May 22-Sept. 4)
WEDNESDAYS
Bright’s Grove Summer Market
Kenwick Park 4pm-8pm (thru summer)
Grand Bend Farmers’ Market
at Lambton Heritage Museum
Wednesdays 8am-1pm (til October)
FRIDAYS
Forest Farmers’ & Artisan Market
Fridays 9am-1pm (til October)
SATURDAYS
Amherstburg Farmers Market
Saturdays 9am-1pm (April 22-Oct 28)
Burlington Farmers’ Market,
Saturdays 9am-2pm (May 13-Oct. 28)
SATURDAYS
Downtown Windsor Farmers
Market Saturdays 9am-2pm
(April 1 til Oct. 28)
Goderich BIA Farmers’ Market
around the inside of the Courthouse Square
Saturdays 8am-1pm
(May 21-Thanksgiving weekend)
Old Imperial Farmers’ Market,
Aylmer Saturdays 8am-3pm
Palmerston-Minto Farmers’ Market,
Palmerston at Railway Heritage Museum
Saturday mornings (June til Sept.)
Petrolia Farmers’ Market
Saturdays 7:30am-12noon
(May 20-Oct. 7)
Silver Lake Farmers’ Market,
Port Dover - 320 St. Patrick St.
Saturdays 8am-1pm
St. Marys Farmers’ Market
Saturdays 8am-12 (til Oct. 31)
Milt Dunnell Field
Cherry Crisp
6 cups sweet cherries, pitted
1/3 cup sugar
1/4 cup cornstarch
2 teaspoons lemon juice
1/4 teaspoon almond extract
1/6 teaspoon salt
In a bowl, combine cherries, granulated sugar, lemon juice, cornstarch, salt and
almond extract. Treat a 9 x 9 inch baking dish with non-stick coating. Spoon in
cherry mixture.
TOPPING: In a bowl whisk together flour, brown sugar and oats. Cut in cold
butter until mixture resembles coarse crumbs. Add sliced almonds and stir.
Spoon oat mixture evenly over cherry mixture. Bake in a preheated 375 degree F
oven for 40 minutes or until filling is bubbling and topping is crisp. Let stand for
10 minutes before serving. Yummy served warm. Makes 6 generous servings.
Cherry Scones
Who can resist those amazing
red and burgundy beauties
at our roadside stands and on
our grocers’ shelves?
Cherries are well known and
appreciated for their nutritional
content, their antioxidant qualities
a and further to that, a 1 cup serving
of cherries registers less than
100 calories.
Cherry Dessert Topping
2 cups fresh tart cherries, pitted
1/2 cup water
1/2 cup sugar
In a saucepan combine cornstarch and sugar. Stir in water. Add cherries and
cook over medium heat, stirring constantly, until mixture is thickened. Continue
to cook for an additional 2 minutes. Remove from heat. Stir in orange juice and
food colouring. Makes 2 cups. Wonderful served
over vanilla frozen yogurt. Refrigerate leftovers.
Cherry BBQ Sauce
2 1/4 cups fresh sweet (dark) cherries,
pitted & roughly chopped
1 cup ketchup
2/3 cup packed brown sugar
1/4 cup cider vinegar
2 teaspoons Worcestershire sauce
1 2/3 cups whole SWEET cherries
(pitted and coarsely chopped)
2 cups flour
3/4 cup milk
3 tablespoons sugar (divided)
TOPPING INGREDIENTS:
1/2 cup old-fashioned rolled oats
1/2 cup packed brown sugar
1/2 cup flour
1/2 cup butter (must be cold)
1/2 cup sliced almonds (or less if desired)
2 tablespoons cornstarch
1 tablespoon orange juice
Few drops red food colouring (optional)
2 teaspoons ground mustard
2/3 teaspoon pepper
1 onion, minced
2 1/2 tablespoons butter
2 cloves garlic, minced
In a saucepan, sauté onions in butter until softened. Add garlic and cook for
1 additional minute. Stir in all remaining ingredients. Cover and cook over
low-medium heat for 25 minutes, or until cherries are tender and sauce has
thickened. Refrigerate in a sealed glass container until ready to use. Many
enjoy this sauce with both beef and pork tenderloin. It’s good!
2 tablespoons butter (cold butter works best)
2 tablespoons vegetable oil
1 tablespoon baking powder
1 teaspoon vanilla
2/3 teaspoon salt
Non-stick spray
Drain chopped cherries on paper towel. In a bowl, stir together 2 tablespoons of
the sugar, then the flour, salt and baking powder. Work in cold butter until
mixture is the consistency of coarse crumbs (a pastry blender works well or use
your hands/fingers or 2 knives). Stir in drained cherries. In another bowl, stir
together milk, oil and vanilla. Make a well in the centre of the flour mixture. Pour
milk mixture into well and stir until mixture forms a firm dough. Turn out dough
onto lightly floured surface. Knead dough 3 times. Divide dough in half. Pat down
each half to a 3/4 inch thick, 6 inch circle. Cut each 6 inch h disk,
pizza style, into 6 wedges each. Spray baking sheet with non-stick
coating. Place scones with a small distance between each wedge.
Sprinkle with the remaining 1 tablespoon sugar. Place in a
preheated 450 degree F oven, rack placed above oven centre.
Bake for 10 to 12 minutes, or until golden. Makes 12 scones.
Delicious served warm with butter, honey or cherry jam.
Page 42
Delhi is the tobacco capital of Ontario and has the only tobacco museum in the province.
Summer 2023