Local ketchup loves local potatoes!

 

(London): Mike Schreiner, leader of the Green Party of Ontario, says Green MPPs will take bold action to support Ontario’s food and beverage processing sector.

 

“Ontarians want the corn, peas, tomatoes, and strawberries grown here to be processed here,” says Schreiner. “Local food processing is key to keeping the family farm in business.” 

 

The food and farming sector employs more than 740,000 people and contributes more than $40 billion to Ontario's economy. Ontario’s food and beverage processors alone generate $40 billion in revenue, create 125,000 jobs directly, and contribute $11 billion to Ontario’s GDP. 

 

In the wake of the Heinz ketchup factory closing in Leamington in 2013 -- and in response to pressure from Green Party supporters and local food advocates -- the Liberal government announced some funds for food processing. 

 

Unfortunately, the Heinz announcement was only one in a string of Ontario processing plant closures. In the past five years Ontario has lost a major sweet corn and pea canning factory in Exeter and a fruit canning plant near Niagara-on-the-Lake. Since 1998, the province has lost more than half of its small abattoirs.  

 

“Greens will continue to push for a dedicated fund to support homegrown entrepreneurs to start and expand local food processing businesses,” says Schreiner. “Greens will also push for regulatory changes to make it easier for local producers to bring products to market.” 

 

The GPO is calling for regulatory reforms that support small and medium scale food producers who must comply with rules written for large processing firms. 

  

Mike Schreiner and the Green Party are committed to bringing honesty, integrity, and good public policy to Queen’s Park

Citrus Rabbit with Reisling and Mustard

Today I'm making something I've wanted to try for quite sometime, rabbit. I've had rabbit on several occasions, but this is my first time preparing it myself.

Rabbit is described by many to be 'like chicken', however, in my opinion it has more flavour and richness. It is very common to eat rabbit in Europe but not so much here in North America, except in some ethnic populations or some rural areas.

Ingredients

1 Whole rabbit

2-3 Cooking onions

1 Cup white wine

4 Tbsp. Whole mustard

Salt and pepper

6 Cloves of garlic

5 Slices or bacon cut into lardons

1 Bunch of fresh Thyme

1 Large navel orange

1 Tbsp. oil or lard

Preheat oven to 350F.

Begin by cutting the rabbit into pieces and seasoning with salt and pepper.

Heat the oil or lard in a dutch oven on the stove top and brown the bacon and garlic. 

Place a few pieces of rabbit in the dutch oven at a time to brown and cover the pieces with mustard.

Brown the rabbit on both sides.

Don't crowd the pan or the meat won't brown properly.

 I did mine a few pieces at a time and set them aside.

 

When you have browned all the pieces, return them all to the pan and add the onion, and the white wine, thyme, the juice of half the orange and grate some of the rind and add that too, if you want a more pronounced citrus flavour. 

Put the whole thing in the oven and bake for 30 minutes. Turn the meat over and return to oven for another 30 minutes.

Remove the rabbit from the dutch oven and put the dutch oven on the stove top on high heat and bring to a boil.

I used my immersion blender to macerate the bacon and onion bits to get to a smooth consistency.

Put about a 1/2 cup of cold water in a measuring cup and add a couple of teaspoons of corn starch. Mix this well with a fork, and stirring the broth constantly, add the starch/water. 

This will thicken to a very nice flavourful sauce. 

Remove from heat and serve.

I served this dish with rosemary mashed potatoes and buttered carrot coins, biscuits and a my 'go to' french white table wine; L'Epayrie.

One final note. I highly recommend using your RaBit coaster which is available by attending one of their many events here in Toronto.

Ranked Ballot Initiative of Toronto

Peach Pie with Cointreau Infused Whipped Cream

After my recent success when I made a variety of savory tarts, I decided today that I wanted something good to go with the Coq a Vin I was going to have for Sunday dinner.  So, I made this peach pie.

I use the Tenderflake pie crust recipe, but you can use any pie crust that you like. 

Instead of using a regular pie pan, I used a fluted french tart pan, only because I think it makes a nicer presentation.

Prepare your crust and put it in the pan, poke holes all over the bottom with a fork.
I pre-baked the bottom crust for about 10 minutes in a 400F oven.

Peach Filling

2 Large cans of Clingstone peaches (I'd use fresh, but it's January)
1/2 Cup flour
1/4 Cup cornstarch
1 Cup sugar
1/2 Cup butter melted
1/2 tsp salt
1 oz Cointreau liqueur

Drain the peaches and reserve the liquid.
In a large bowl mix the flour, sugar, corn starch, melted butter, salt and liqueur well and then add in the peaches.


After you have pre-baked your pie crust. Fill it with the peach mixture.
I covered mine with a basket weave top crust and a Fleur-dis-li decoration. With a little egg wash (milk and egg mixed) or melted butter, brush the top crust.

Bake in a 350F oven for 45 minutes.  Turn the oven off. Then, let the pie rest! Leave it in the oven for about an hour or so to help it set properly. Remove it from the oven and let it continue to cool before serving.

When I took my pie out of the oven, I brushed the top with a bit of the syrup from the peaches and then sprinkled the top with sugar.

Whipped Cream Topping

1 Cup of heavy cream (35% MF)
1 Cup vanilla flavoured yougurt
1 oz. Cointreau
1 tsp. cornstarch (stabilizer/optional)

Chill your mixing bowl for about an hour or so.
Put all of the ingredients in the mixing bowl and using the whisk attachment mix on med-high speed for a few minutes until the cream thickens. Put the entire bowl in the refrigerator to continue to chill. You may want to give it a little mix just before serving if it has lost some of its air.

Voilà...

Peach pie!

Peach pie with Cointreau infused whipped cream and syrup reduction.

 

Salmon Tart, and Sunday Brunch Tart

After having success with the Carmelized Onion Tart, I decided to try what Laura Calder suggests, which is to use up left overs.



I had a nice piece of salmon that had been poached in butter earlier in the week so I used that, added some black olives, dill and a bit of shredded Swiss cheese and some remnant of a sweet pepper relish.

The resulting savory tart was excellent.

I covered the dough with dill and olive oil.

Added salmon, black olives and cheese.

This sweet red relish put it over the top.

I also tried one with some pureed tomatoes, olives, thyme and shredded cheddar. It was a a success! (Sorry, no pictures).

This morning, I thought I'd try my luck again. I had a few left over potatoes and some bacon, so I browned those with some garlic and a bit of onion and of course, salt and pepper and a little thyme and basil.

After mixing six eggs and a bit of milk in a dish, I put the whole thing into a tart shell.

Then, I discovered an unopened package of cream cheese, so I cut up about half of it and added that as well.

Pre-baked Brunch Tart

Patrick (my son) and I had a delicious brunch and when I asked him if he liked it he said, "It tastes like a fancy hotel breakfast." I'll take that!

The finished product

Delicious!

Carmelized Onion Tart

I've been trying various tarts using Laura Calder's recipe for Savoury Pastry. I like Laura's style of cooking, which is much like my own. That is to say not overly precise and open enough to allow you to use whatever you have on hand (within reason).

So, in her cookbook French Food at Home there is a recipe for an Onion Tart, which I have made before and love. As with any recipe, I tend to alter ingredients and amounts depending on what I have on hand.

Cooked onion mixture

I made it again yesterday, to great success!

Here's what I did:

Ingredients
one pastry disc
four cooking onions
1/2 cup of butter
1/4 cup of balsamic vinegar
1/4 cup of heavy cream
salt and pepper
a handful of thyme (fresh or dry)
1/2 cup grated swiss cheese
1/4 cup olive oil

Pastry covered with cheese

Directions:
Preheat oven to 350 degrees F.
Melt the butter over low heat, peel and finely chop the onion and cook slowly over med-low heat until tender. Add the cream, stir. Add the balsamic vinegar, salt and pepper and thyme and mix it all well.

Roll out your pastry on a lightly floured surface and transfer to cookie sheet or pizza pan.

Poke the pastry all over with a fork and brush on olive oil.
Sprinkle with half of the cheese.

Carmelized Onion Tart

I cook mine on a cookie sheet which seems to work well and give a nice rustic look to the finished tart. Flute the edges and cover the pastry with the onion mixture leaving bit of space around the edge to prevent overflow.

Bake at 350F for about 15 minutes, or until the top and crust is nicely browned.

Food Tank: The Food Think Tank Launches January 10th

A bold new voice in the fight for health-based agriculture, alleviating hunger and poverty, stemming the tide of obesity, and improving nutrition and environmental sustainability [www.FoodTank.org]

There’s no doubt that the food system is broken. More than 1 billion people are obese, nearly 1 billion people go to bed hungry every night, and at least 2 billion people suffer from micronutrient deficiencies.  We need solutions—from schools and hospitals to fields and forests and from boardrooms to parliaments. Food Tank: The Food Think Tank [www.FoodTank.org], founded by food and agriculture experts Ellen Gustafson and Danielle Nierenberg, is a bold new voice in bringing attention to these crucial issues. Food Tank, which launches on January 10, will help propel change by fostering the growing community of voices on food issues. Watch the trailer here: www.FoodTank.org.

St. Jamestown Community Cafe. Sat. Oct. 20th

St. James Town Community Cafe

Feeding Our Communities by Championing Stronger Family Farms

Our communities benefit from thriving farms that provide fresh and healthy local food. The food sector is the second largest employer in Ontario, and profitable farms and agricultural businesses are the backbone of a prosperous rural economy and essential to feeding Ontario.


Our food system is experiencing significant challenges. Farm incomes are variable and negative for most sectors, food bank use is at an all-time high, and poor diets are contributing to rising health care costs. The number of farmers is declining, the age of farmers is rising and fewer youth are growing food. Ontario only has 7,000 farmers under the age of 35. We are losing too much farm land to urban sprawl. It’s time to make strengthening our food system a priority so that Ontario can feed itself and others.

Food connects us all. Green MPPs will advocate for a comprehensive Ontario Food and Farming Strategy that provides access to healthy food from Ontario’s farms. This begins with ensuring that our farmers and food processors have a stable, reliable income. It’s time to make healthy local food a priority.

Your Green MPPs will:
1. Provide access to healthy food for Ontarians.

a. Coordinate a comprehensive healthy school food program 

b. Invest in community food programs that promote access to healthy food, community gardens, cooking and nutrition classes; provide tax credits for farmers and processors who donate to food security organizations

c. Set measurable Ontario food purchasing targets for all public institutions.

2. Promote programs to support financially sustainable local food systems

a. Establish an Ontario Food and Farming Policy Council to coordinate planning across ministries and consult diverse stakeholders on programs, regulations and legislation

b. Reward farmers for stewardship practices that provide environmental and community benefits such as clean water, habitat preservation and carbon storage

c. Invest in rural infrastructure, research and innovation, plant-based manufacturing products, distribution hubs, farmer co-ops, organic and specialty crops to support farm incomes.

3. Remove barriers to success for family farms and local food processors

a. End one-size-fits-all regulations for family farms and local food processors; implement smart regulations that recognize differences in the size of operations

b. Eliminate tax penalties and reduce zoning restrictions to facilitate local, on-farm food enterprises and innovative sources of farm income

c. Improve income stabilization programs so they are more accessible for family farms, cover a wider range of products and don’t penalize farmers who experience bad years.

For more information on the Green Party's food and farming plan for Ontario, find more information here, http://gpo.ca/issues

Toronto Youth Food Policy Council Meeting

Mon. March, 7, 6:00-8:00 pm.
Metro Hall, Room 308, 55 John Street

There is no way around it – Toronto’s Youth are incredibly passionate about Urban Agriculture. In fact, at nearly every Community Meeting of the Toronto Youth Food Policy Council (TYFPC), Youth bring up ‘Urban Agriculture’ as a solution to many of the problems introduced by our globalized food system.
Don’t miss the March 7th TYFPC Community Meeting where we will dig deeper into Urban Ag issues, including lively discussions around the many opportunities to become involved with the movement as Toronto gears up for planting season! We will also be hearing from several Youth who are working in urban agriculture and (as always) we will break out into brainstorming groups.
See You(th) There! Become a part of Toronto’s Future Foodie Community!

Are your blueberries real?

Consumers have the right to know what is in the products they buy and eat. This is disgusting and misleading to say the least. Check out Food Forward to see how you can make a difference and learn about food.

2011 Recipe for Community in St. James Town – Urban Roots Youth Program

Want to learn about food production? Green Thumbs Growing Kids is pleased to announce that we are soon starting a new program for youth. It’s free!

Did you know? We can produce lots of fruits and vegetables in downtown Toronto? Urban Agriculture could be a great summer job for youth?

What: This is a certificate 8 week program to teach you all about seeds and plants grown in a greenhouse. Young people and adults will have a chance to participate in all aspects of the art and science of growing plants in a greenhouse. All participants who complete the 12 hours of instruction will receive a certificate.



Where: Rosedale Heights School Greenhouse, located across from Castle Frank TTC subway station.

When: Every Wednesday starting on January 19 and going to March 11 from 4:00 pm to 5:30 pm.

For Who: St. James Town residents (15 and older), high school students, AND adults. PRIORITY will be given to St. James Town residents.

By Who: Green Thumbs Growing Kids in collaboration with Recipe for Community Project, a partnership project between the Toronto Community Foundation and the City of Toronto.

Register: urbanrootsyouth(AT)gmail.com — please register by January 19, 2011!
Phone: (647)348-5437

Please pass on this information to anyone you think will be interested. It’s going to be fun!

Challah Bread Recipie

After much trial and error this is the recipe that has worked best for me.

Bread Machine Challah

Add the following to the bread machine.

3-2/3 Cups of All purpose flour
1-1/2 Teaspoon of salt
1/3 Cup canola oil
1/3 Cup demera sugar (you can use any brown or regular sugar)
3 large eggs
3/4 Cup of warm water
1teaspoon of quick acting yeast

Optional
1 egg, lightly beaten
poppy seeds or sesame seeds

If you want to braid the bred use the 'dough' setting on the machine and remove the dough as soon as the machine finishes the cycle. Divide dough into two pieces. Divide each half into three pieces. Roll into strands and braid together. Cover and put into warm oven for 30 minutes to rise. Brush with a lightly beaten egg and sprinkle with poppy seeds or sesame seeds then bake at 375F for 30 minutes.

If you would like a loaf of bread to use for slicing, sandwiches etc. Just put all the ingredients in the machine and use the regular cycle and you will get a nice soft, yellow coloured loaf that is quite nice.

Pinko Commie Cookies

 

Everyone knows that atheism and pinko-commies go hand in hand, and being a former Christian who enjoyed the occasional Christmas Cookie, I couldn't resist the optimal atheist cookie opportunity. 

Of course I'm speaking of last weeks farce at Toronto City Hall when Canadian hockey loud mouth (and resident CBC fuckwad) Don Cherry referred to the media and a large number of Toronto citizens as "left-wing kooks" and "left-wing pinkos" during his speech at Mayor Rob Ford's swearing in ceremony. 

Cherry's comments surprised just about everyone and easily put him in place as the front runner for the award of 'Biggest Asshole At A Swearing In Ceremony' and effectively shut out the new Mayor in what should have been his shining moment to put his foot in it.

Le Petit Montmartre, Beziers France

Thursday, October 28, 2010

We asked the staff at our hotel desk to recommend a restaurant and it was  suggested we visit Le Petit Montmartre. Since we now weren't going to be visiting Montmartre in Paris, due to the strikes in the city, we decided to check it out.

The Bohemian Kitchen, Vienna, Austria

David had a flyer from a nearby restaurant so we went out to see what it was like. The place looked nice enough but it was empty and a bit posh for the mood we were in.

Just down the street was a pub-like place and we wandered in thinking it looked like just the sort of casual place we were looking for. After several staff ignored us (we weren't sure if we should go in, or wait to be seated) we set out exploring to try to find the non-smoking area.

Wierzyneck 1364 Krakow, Poland

The visit to Auschwitz was our last stop on the WWII history portion of our trip. I'd wanted to see Nuremberg and the Nazi party rally grounds and the Congress Hall and then Auschwitz. Now it was time to move on  to  the happier portion of our trip and dinner always makes me happy so we set out to find a restaurant.

One of the nice things about Krakow is the great value for your money and even in the old city centre prices were more than reasonable. 

We were walking around the Main Town Square menu browsing when we came across a very nice restaurant called Wierzyneck 1364. It is beautiful. We were seated in the main dining room, which is decorated with sumptuous carpeting, linens, drapes and gorgeous stained glass.

After browsing the menu we decided to have the duck, which is flambed at your table. It is served with apples cooked in honey and a ginger cranberry cake. It was delicious, and quite the showstopper to see it prepared.
For dessert I had a beautiful frozen pear mousse with a dark chocolate sauce. Again, it was delicious.

www.wierzynek.pl

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