Daytripping Fall 2023
Daytripping is a Free Magazine filled from start to finish with all of the best Odd, Antique & Unique Shops, Events & Unexpected Stops
Daytripping is a Free Magazine filled from start to finish with all of the best Odd, Antique & Unique Shops, Events & Unexpected Stops
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Organic & Specialty Farms for food lovers, 100 mile dieters & responsible shoppers!<br />
1<br />
1<br />
15 Apple Variees plus<br />
Pears, Squash & More<br />
now through March<br />
19881 Charing Cross Rd. • Blenheim<br />
519-676-8464 • thompsonsorchards.ca<br />
8182 Talbot Trail<br />
S. of Blenheim<br />
519-676-4475<br />
OPEN:<br />
7 Days A Week<br />
from July-Oct,<br />
6 Days A Week<br />
The Apple Place<br />
the rest of year<br />
•All the best Fresh Fruits<br />
•Apples almost all year round<br />
•Fresh Made Apple Cider<br />
•Honey •Maple Syrup •Jams & more!<br />
2<br />
ROESCH MEATS<br />
Wild Game Processing • Smoked Meats<br />
Deli Meats made on-site • Filipino Meats<br />
Thornloe Specialty Cheese<br />
Mrs. D’s Jams, Jellies, Sauces & More<br />
• Farm Raised Pork & Free Run Chickens<br />
(drug/additive free)<br />
• Fresh, Free Run Eggs<br />
• Ontario Dry Aged Carcass Beef (21 days)<br />
• Frozen Entrées • Meat or Fruit Pies<br />
• Huge variety of patties for your burgers<br />
• Thanksgiving & Christmas Turkeys by order only<br />
~ ALL PROCESSING DONE ON-SITE! ~<br />
TUES-FRI 9-5 • SAT 9-3<br />
Closed Sun/Mon<br />
BRING YOUR COOLER!<br />
www.rmeats.com<br />
10910 Northwood Line at Mull Road<br />
East of CHATHAM • 519-351-7711<br />
www.picklesplease.ca<br />
CONVENTIONAL<br />
& ORGANIC<br />
PICKLED<br />
PRODUCTS<br />
AVAILABLE 3<br />
YEAR ROUND<br />
Fresh Asparagus<br />
In Season<br />
OPEN: Monday-Friday 9-4:30<br />
SHOP ONLINE!<br />
Weekends by chance (or appt.)<br />
Details on website<br />
30043 Jane Rd., Thamesville • 519-692-4416<br />
4 PARKS BLUEBERRIES 866-901-5373<br />
Blueberries, Raspberries, Strawberries, Preserves,<br />
Bakery & Country Store • www.parksblueberries.com<br />
7 km East of Thamesville on Hwy.#2. (March-Dec.24)<br />
5<br />
This deliciously different turkey with dressing iswell worth any extra<br />
effort it<br />
may take! The herbs, spices and ham add great flavour, the carrots add desirable<br />
sweetness and colour and the eggs give the dressing a wonderful texture.<br />
Basting Sauce:<br />
Dressing:<br />
Old-Fashioned<br />
Turkey Dressing<br />
2 1/4 cups chicken broth<br />
1/2 cup butter or hard margarine<br />
1/2 tsp. salt<br />
1 tsp. dried thyme<br />
1 loaf (1 lb.) sliced white or whole-wheat bread<br />
1 lb. bulk pork sausage<br />
1/2 cup butter or hard margarine<br />
4 cups thinly sliced celery<br />
3 cups thinly sliced carrots<br />
1/2 lb. fresh mushrooms, chopped<br />
1/2 lb. cubed fully cooked ham<br />
2 cups sliced green onions<br />
2 cups chopped pecans or walnuts<br />
By<br />
Ruth<br />
Sharon<br />
1/4 tsp. each dried marjoram,<br />
rosemary & rubbed sage<br />
1/4 cup chopped fresh parsley<br />
2 Tbsp. dried chives<br />
1 large tart apple, chopped<br />
1 cup chopped dried apricots<br />
1 Tbsp. rubbed sage<br />
2 tsp. dried marjoram<br />
1 tsp. dried rosemary<br />
1 tsp. salt<br />
1/8 tsp. ground nutmeg<br />
4 eggs, lightly beaten<br />
1 turkey (16-18 lbs)<br />
1 cup chicken broth<br />
In a pan, bring broth, butter and salt to a boil. Add herbs; set aside. Toast bread<br />
on baking sheets in 350°F oven until crisp (about 20 mins); cut into 1/2 inch cubes.<br />
Place in bowl. In a skillet, brown sausage; remove with slotted spoon and add to<br />
bread. Add butter to drippings; sauté celery, carrots, mushrooms, ham and onions<br />
for about 15 mins. Add to bread mixture; stir in next eight ingredients. Add eggs<br />
and 3/4 cup basting sauce; mix lightly. When ready to roast (and not before), stuff<br />
turkey with about 8 cups dressing. Skewer openings; tie drumsticks together.<br />
Place on rack in roasting pan. Baste with some of remaining basting sauce. Bake,<br />
uncovered, at 325°F for 5 to 5 1/2 hours or until thermometer reads 185°F, basting<br />
every 30 mins. When turkey begins to brown, cover lightly with foil. When cooked,<br />
to have moist meat, allow the foil-covered bird to “rest” at room temperature for<br />
20 mins. This will allow the natural juices to redistribute<br />
throughout the flesh. Add broth to remaining<br />
dressing; chill. Cover and bake at 325°F for 1 hour;<br />
uncover and bake an additional 10 mins.<br />
Makes 14-16 servings (18 cups dressing).<br />
• Honey • Mead<br />
• Gift Baskets<br />
• Natural al<br />
Hive Products<br />
& Gifts<br />
ALVINSTON<br />
T<br />
N<br />
Check k<br />
online ne for o hours<br />
www.munrohoney.com<br />
ww.<br />
oney<br />
.<br />
m<br />
6<br />
• Monthly<br />
Dinners<br />
• Frozen<br />
Berries<br />
Year Round<br />
• Fresh Baking<br />
On Order Woodstove<br />
6460 Riverside Dr., Concert Series<br />
Melbourne • 519-289-0389<br />
arrowwoodfarmontario.com<br />
Know of a market<br />
that should be<br />
on this list?<br />
Let them know about<br />
it please. Thanks!<br />
Turn the page to find more<br />
Great Shops<br />
& Farm<br />
Markets!<br />
FALL/WINTER<br />
<strong>2023</strong>-2024<br />
BU Y LOCAL! BU Y FRESH!<br />
“Imagine all the people, living life in peace.” -John Lennon<br />
Page 37
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