WWW.KAWARTHALIFE. NET | WINTER 2015 | VOLUME 15 #5
INTOTHE WOODS
INWINTER
FUNWITH
FUNGUS
SPARK PHOTO
FESTIV AL AND MUCH MORE!
Let’s build your wonderful.
Visit our Design Centre for inspiration. 13 Lindsay Street South Fenelon Falls 705.887.4773 rwhconstruction.ca
I
" # $ $ """ ! $
$
HIGHWAY 35
MINDEN’S MAIN STREET
7654321206/.2-,+.3212/55*336),*3 22 2 22 76542(/)7'/)*212&/),%*2)/,-'/$3 2 22 2
Follow these three easy steps: 1. Call Shields Home Hardware at 705-454-3342 2. Place your order and ask for free delivery (within 25km) 3. Sit back and plan your project. We’ll get you the supplies you need. It’s as easy as 1,2,3! *Free delivery available on orders over $500 before taxes.
# #"! "! 22% 20 27 24 26% % 20 27 24 26% ('$2 2 4&2'*3.26+2560656%4 ('$2 2 4&2'*3.26+2560656%4
(&3 7654 (&3 7654 Shields Home Hardware 6663 Highway 35 Coboconk
"
"
22 22 22 22 5 2& 23 2# 5 5 2& & 23 3 2# #
705-454-3342
Mention this ad Save $5000 on 2 nights or more Valid until Oct 15th.
Open All Year
22 years of service - family owned and operated since 1991
ď ś 35 Lovely Rooms ď ś Lakeside Dining ď ś Catering to Groups, Retreats, Honeymoons & Weddings
www.westwindinn.net ď ś 1-800-387-8100 ď ś follow us on facebook
3kms N.E of the lights in Buckhorn, next to the Gallery on the Lake. Buoy #276 L. Buckhorn Lake
Contents
Dear Friends
Besides a new appreciation for wood stoves and warm mitts, some good things that came out of last year’s winter wallop: a reminder that, heck, this is Canada and when did we become so whiny about winter? Winter is going to arrive every year so let’s get out and enjoy it. For this showcase edition we profile two residents who thrive in the great outdoors. Kevin Callan, the Happy Camper, shows how camping can be a year-round activity, and Paul Gray Diamond, a Coboconk artist, shares how nature can be inspiring and restorative. Meanwhile, in a lab in Peterborough, scientists and chefs are cooking with funky fungus. There’s a great variety of activity here in Kawartha, as well as know-how, creativity, and generosity. Makes a person feel all warm inside just to think of it. Now go outside and play.
Don MacLeod Publisher - Kawartha Life
SPOTLIGHT ON KAWARTHA
SCIENCE OF FOOD
Kawartha By The Numbers
Fun With Fungus
Birgitta MacLeod........................................................6
ARTIST: PAUL GRAY DIAMOND
EVENTS
Woodland Artist
Spark Photo Festival
Birgitta MacLeod ....................................................14
Birgitta MacLeod........................................................7
RECIPE
SPOTLIGHT
Marvelous Mushroom
Into The Woods In Winter
PUBLISHER: Don MacLeod
Birgitta MacLeod......................................................12
ACCOUNT MANAGER: Dianne Mahoney, 416-576-5860 dmahoneykawarthalife@gmail.com EDITORIAL: Birgitta MacLeod CONTRIBUTORS: Darren Catherwood
Birgitta MacLeod......................................................16 EVENT LISTING
Birgitta MacLeod........................................................8
Get Out There
MAP
Birgitta MacLeod......................................................18
Regional And TrentSevern Waterway ................10
Cover Photo by Paul Gray Diamond
©Copyright 2015: All rights are reserved and articles may not be published without the written permission of the Publishers. While every effort has been made to ensure the accuracy and completeness of this paper, the Publishers assume no liability for loss or damage due to errors or omissions. The Publishers cannot be held accountable for any claims or results thereof as advertised in this publication.
February 2015
5
SPOTLIGHT ON KAWARTHA
Kawartha By The Numbers Birgitta MacLeod
The new year is often a time to count our blessings. So in this spirit if appreciation and plenty, we present our annual tallying of interesting and numeric facts about Kawartha.
2,563
Number of square kilometres in the Kawartha watershed. A watershed defines the area drained by a common body of water. The Kawartha watershed stretches from Kinmount in the north to Port Perry in the south and from Manilla in the west to Omemee in the east. Within this area there are 5 major lakes and 5 major river systems.
60
1:52:2
Fastest mile at Kawartha Downs, set by Calgary Seelster on the final race card on October 25, 2014. That year there were 188 races at the track, with 545 horses competing to a total audience of 35,680 people. The leading driver was Gord Brown, with 33 wins. Besides harness racing, Kawartha Downs is home to slot machines and stock car racing.
415,759
Minimum number of nights, per year, that Canada’s camping guru, Kevin Callan, needs to spend sleeping outdoors. More is better. 6
Kevin says he gets cranky if he hasn’t spent enough nights sleeping outdoors in a tent. Kevin shares more of his camping knowhow in our story on page eight.
Number of items circulated by the Kawartha Lakes Public Library in 2013. The library is made up of 18 branches. More than 19,750 people hold a Kawartha Lakes library card
February 2015
and they visit a lot, almost 223,000 times each year. Libraries are more than books. You can learn how to use a computer, participate in a workshop and in Kawartha, read to the dogs. For the latest library news, your best bet is the facebook page, which is updated frequently: www.facebook.com/CKLPublicLibrary.
169
Number of different countries represented in the guestbook at the Whetung Ojibwa Centre in Buckhorn. For generations, the artistic hot spot in Curve Lake has exhibited and sold the work of local and Canadian First Nations artisans. That includes paintings, sculptures, beadwork, quillwork and carvings. The enterprise traces its roots to 1869 when it was a general store. The Whetung Ojibwa Centre is open 7 days a week, year-round. &
EVENTS
Spark Photo Festival Birgitta MacLeod
Astrid Manske
Archival and Special Collections, University of Guelph Library
It’s so easy to take photographs these days. Most cellphones have a camera. Digital photography has become more affordable and you can snap thousands of images and find a few that are, to your eye, rather stellar.
A
s an art form, photography has always required an intentional appreciation of composition, lighting, balance and subject matter. That’s even truer today, if you want to elevate your photography above the unwashed masses in an Instagram world. To encourage and celebrate the art of photography, a group of keen volunteers started The SPARK photo festival three years ago, declaring it to be “a celebration of photography, and the artists, dreamers, innovators, storytellers, professionals and enthusiasts behind the camera lens”. Perhaps that’s you. According to organizer Robert Boudreau, “our festival is about photography at every level. Our youngest exhibitor last year was eleven years old. Our open call exhibition allows people to participate in a broad cultural event at every skill level.” For a young event, the SPARK festival is making quick strides. The 2015 event will host seventy five photography exhibits from April 1 to 30 across a variety of venues in Peterborough, Kawartha and
Northumberland. A polished and professional catalogue will highlight these individual and group exhibits. A showcase exhibit will celebrate the heritage photography collection of Lucy Maud Montgomery. A photography contest, open to all, will select and exhibit thirty winning photographs. The festival wouldn’t be possible without the many sponsors, large and small, who contribute financial and in-kind support. A key sponsor for 2015 is HP products. Robert is proud to be displaying the photographs of Lucy Maud Montgomery. Famous as the author whose character, Anne of Green Gables, fed the imagination of readers around the world, Lucy was an avid photographer and early adapter. “She was a real enthusiast photographer and a fierce scrapbooker as well. One of the first things she bought when she got a job as a schoolteacher was a camera,” said Robert. It was probably an 1890’s Brownie, made and marketed by Kodak to appeal to women. According to Robert, Lucy fit perfectly the profile of the “Kodak Girl”, documenting her family’s history and activities through the
new art of photography. The images will be printed from Lucy’s original negatives, part of collection of more than 1200 photographs acquired by the University of Guelph from the estate of L.M. Montgomery. Many were taken by Lucy herself, others by her friends and relatives. In many ways, her evolution as a photographer paralleled the evolution of amateur photography itself--evolving from a fun hobby to a means of preserving memories and a do-it-yourself way to document family history. SPARK purchased the rights to exhibit one hundred of L.M. Montgomery photographs. “As a volunteer organization, we feel very blessed to bring her heritage collection out of the vault and into the public,” said Robert. If, like Lucy, you enjoy photography and you feel some of your work is show-worthy, consider entering the SPARK juried exhibit. This year’s theme is “parallels”. The competition is open to all professional, fineart, enthusiast, and student photographers residing in the province of Ontario. The application deadline is February 1, 2015. If you’re considering an entry, Robert offers up a few things to keep in mind. Submissions will be judged on adherence to the theme as well as the technical quality of the image. Of course you can be creative with your interpretation of the theme but the jury will have to “get it”. Also, pay attention to the technical elements such as overall impact, is it sharp, how is the depth of field decided, does this add or take away from the image, are there distracting elements. The first round of judging will view your digital images on a screen but the second round is done with prints. Thirty photographs will be chosen and these are printed and framed by SPARK. If you’ve never exhibited your work before or entered a contest, this is a terrific way to start. “It takes a certain amount of courage to show your work,” said Robert. “Every enthusiast starts with what they live and at some point switches to something serious. SPARK is about telling stories. Every artist and photographer has stories to tell.” So, what’s yours? For more information about SPARK, and for full contest rules and registrations forms, go to www.sparkphotofestival.com. &
February 2015
7
SPOTLIGHT
Into the Woods In Winter Birgitta MacLeod
“I’m an idiot and I’m okay with that. I can’t help it. Bad things happen to me.”
N
ot necessarily the words of wisdom you want to hear from Canada’s camping guru, Kevin Callan. Particularly if you’re thinking of setting out on your first camping trip, especially your first winter camping trip. But Kevin is a guy that rolls with the punches, learns from his mistakes and makes the best of things. It’s no surprise that he’s known as The Happy Camper. Winter camping has its own delights. “It’s quiet, you see a lot more wildlife, no one else is out there. There are no blackflies,” said Kevin. Winter campers aren’t allowed to use established sites in provincial parks. “They’re more exposed and cold, and there’s no firewood.” The ideal winter site is a low area where there’s more firewood to find and where you’re out of the wind. One Kevin’s most frequent camping destinations is Kawartha Highlands Provincial Park. It’s close to home so he can easily feed his camping addiction. “In a year I need to spend at least sixty nights in a tent. If I don’t I get very upset. I’ve been addicted since I was a kid.” Fortunately, Kevin has been able to make a career out of his penchant for living outdoors. He started off as a forester, after graduating from the forestry technician program at Sault College. It wasn’t completely satisfactory. “Really I was a kind of farmer. I’d plant and cut trees,” said Kevin. He volunteered at an outdoor education centre on weekends. He eventually came to the conclusion that rather than trying to convince people about wider environmental issues, he should just get people out there,
8
February 2015
into nature. Then they’ll want to protect it. He started writing guide books and how-to books. His natural sense of humour made him “the Red Green” of the canoe route. He’s a guest speaker at more than thirty shows a year across the US, Canada and the UK. “It’s basically a stand-up comedy routine about camping.” Kevin picks a central topic each year. Last year he told of his adventures, good and bad, of his canoe route around Algonquin Park, a gruelling journey with ninety portages totalling more than sixty three kilometres. “A lot of people are getting injured or even dying out there. So this year my whole presentation tour is about safety and outdoor etiquette, ‘cause a lot of people are losing that. You can’t just watch a YouTube video and go out there.” SO WITH THAT IN MIND, HERE A FEW USEFUL WINTER CAMPING TIPS FROM KEVIN CALLAN, THE HAPPY CAMPER: 1. CLOTHING IS KEY: You need a layering system, because you want to stay warm but you don’t want to sweat. “Merino wool is the best. It’s not big and bulky, it’s soft. It’s antibacterial so you won’t stink.” (you won’t be bathing much while winter camping). Layer your other clothes so you can remove or add as the weather demands. 2. FOR YOUR FEET, KEEP IT SIMPLE: Kevin recommends insulated rubber boots, the basic kind you can buy at Canadian Tire. You bring an extra pair of liners so you can
dry one pair at night while you wear the other pair. Mukluks or snow moccasins are excellent too. “They attach to snow shoes really well and you can keep warm with liners and extra socks. They’re also lightweight and you can feel the snow beneath your feet.” Neos brand overshoes are also excellent, though a little harder to find. You pull them over your regular boots. “I saw my letter carrier wearing them one day,” said Kevin. 3. PREPARE AND STORE YOUR FOOD WITH CARE: Eating is really important during the winter, since you need more calories to stay warm. “But you want to enjoy yourself,” said Kevin. He learned a lot from his mistakes (e.g. eggs, being a liquid, will freeze in your pack). A good thing to do is cook up some homemade stew and freeze it in batches. You can heat up a serving of stew, bake up some fresh bannock and have yourself a tasty, nourishing meal. “The weirdest thing I take to stay warm is I put a spoon of butter in my nightly hot chocolate. It sounds odd but you need the fat to stay warm.” 4. DRINK A LOT: No, that doesn’t mean boozing it up with the brandy. Winter conditions are quite desert like and you need a more water than you think. Kevin’s tip: bring some water and keep it in your parka. “Making tea with snow is not good, it has a burnt taste.” Putting even a little water in the pot first, and then the snow, does make a difference. Or bring an ice auger or chisel so you can get at the running water under the ice.
5. COMFY AND COZY IS GOOD: Kevin gave up on cold camping a long time ago. Cold camping means trying stay warm in a tent without a heat source. “I don’t go cold camping anymore. The problem with that is you’re going to bed at six at night and you’re in bed until eight am just trying to stay warm. Kevin now packs a prospector’s tent and wood stove onto his freight toboggan and camps in comfort (he is the Happy Camper, after all). “You set it up and when it gets dark you cook good food and enjoy yourself.” 6. FIND SOME CAMPING COMRADES: Don’t put down this magazine and start packing your gear right away. Kevin recommends you “go on a number of summer and fall trips first, then find friends or an outdoor group and go winter camping with them.” Plus, winter camping can be expensive. “A winter sleeping bag is going to cost you around $600, and a prospectors tent is about $1000, but you can also rent them and outdoor clubs often loan them out.” The Durham Outdoors Club is a good example of where you might find some camping buddies. 7. BE GOOD: Don’t litter. Take your garbage out with you. Say hello to fellow hikers. Let the person carrying the canoe have the right of way on the portage. Remember why you’re there: go camping and hiking to enjoy nature, not conquer it. “To really feel comfortable and get rid of your modern life, you need at last five days. Two nights won’t cut it,” said Kevin. But two nights might be a good place to start if you’ve never camped before. Before you go, Kevin has loads more advice on his blog, his YouTube videos, his website and in his numerous books. You’ll save all kinds of time and trouble before you head off into the woods. You might avoid some of his mistakes, such as the time he nearly set a television studio on fire using storm proof matches. His upbeat, good natured advice is an easy read that’s full of useful know-how. Kevin’s website, chock a block full of camping wisdom, is www.kevincallan.com. To reserve a winter campsite at Kawartha Highlands Provincial Park, go to www.ontarioparks.com. &
February 2015
9
MAP
Regional and Trent Severn W
10
February 2015
Waterway Bass L.
Silver L.
Talbot L.
Jack L.
Lake
Four Mile L. Dalrymple L.
Kasshabog L.
35
Sandy L.
34
32
37
Upper Chemong L.
C he
33
Clear L.
Youngs Point
26 25
24
Bridgenorth
Lindsay
S tony
28
Lakefield
mo ng L
St urg e
.
27 Goose L.
ke
La Burleigh Falls
Buckhorn
Buckhorn L.
on
38
ke
La
30 Lower Buckhorn L.
Lake
Kirkfield
39
31 Rosedale Cameron L. Fenelon Falls Bobcaygeon
22
Douro 23 21
Hastings
20
Peterborough Trent-Severn Waterway
19 La
og
September 4 - October 10 Monday - Friday 9a-3:30p Saturday - Sunday 9a - 5:30p Thanksgiving Day 9a-5:30p
ke
Ri
ce
Sc
June 22 - September 3 8:30a-7p
ug
DAILY OPENING AND LAST LOCKAGE
ke
HOURS OF OPERATION
La
41
Tre
P ig e o n
40
Mitchell nt L.
Ba
Canal L.
ls a m
36
La k e
Coboconk
Check Out
ARC ELECTRIC for reliable, professional, electrical and contract work
RESIDENTIAL • COMMERCIAL Pole line and bucket service Back up power systems Licenced and insured master electrician
To advertise with Kawartha Life Call Dianne Mahoney - Account Manager direct: 416 576 5860 dmahoneykawarthalife@gmail.com
Scott Luff - Master Electrician 705-928-4854 • arcelectric@hotmail.com ECRA/ESA - 7007107
February 2015
11
SCIENCE OF FOOD:
Fun With Fungus Birgitta MacLeod
If someone offered you a fungus, grown as an aberration inside a kernel of corn, would you eat it?
I
n Mexico they’ve been eating this delicacy, huitlacoche (pronounced wheat-la-coach-ay), for hundreds of years. Someday it might be a tasty addition to a meal appearing soon on a plate near you. At Trent University, Dr. Barry Saville, chair of the Forensic Science program, is heading up a research team in fungal plant pathogen genomics. With funding from the Ontario Ministry of Agricultural Food and Rural Affairs, Dr. Saville is examining how huitlacoche might become a cash crop in niche markets for local farmers. A more contemporary name for this interesting food is “corn truffle fungus”. The fungus is naturally occurring but can be deliberately cultivated. “In ancient Aztec drawings you can see the corn is infected,” explained Barry. Most likely the first consumers of this oddity did so out necessity. “With a near subsistence living they’d eat it anyways, even if it was infected.” As it turns out, the infected corn was actually better for these hungry people. “The infected plant produces two amino acids that aren’t found in corn and makes the corn more nutritious. It’s a more complete protein.” said Barry. Since these early farmers relied on natural infections, it was a special event and the mysterious infection became a delicacy. Here in Ontario the fungus naturally infects a small
12
February 2015
percentage of the corn harvest. “All sweet corns are susceptible. In the US the rate is about two percent per year. We don’t want to increase the infection rate,” said Barry. To limit the spread and keep a tight rein on their research, Barry and his team, including project manager Michael Kalisz, exert a number of controls. In a half acre plot behind the research lab at Trent, they watch prevailing winds and monitor nearby plants. They harvest the corn before the kernels burst and spread the spores. The farming is labour intensive. Once the corn reaches a certain stage a team of students and assistant researchers with backpacks full of pathogen walk along the rows and inoculate the crop by injecting a spore solution into each cob. Once the corn has matured it is harvested by hand. With so much handiwork, the market price for huitlacoche is naturally high. Some online sellers in the US charge up to forty dollars
per kilo. In Mexican grocery stores an eight ounce can fetch around fifteen dollars. The next stage will be to scale up the production. “It’s going to be individual farmers and market gardeners growing this,” said Barry. And of course there’s the challenge of introducing the lumpy, discoloured corn product to consumers. That’s where the unique partnership of scientist, chef and restauranteur comes into play. Chef Steven Benns, of Fleming College’s faculty of business and hospitality, has worked with the Trent researchers for several years, developing recipes and testing huitlacoche as an ingredient. “I wasn’t familiar with it but I love working with mushrooms and I treated it like any other mushroom,” said Steven. Chef Benns put the challenge to his students, who, over the past few years, have had some hits and misses. The kitchen
experiments have included corn bread, a dry rub for beef tenderloin, a pickled condiment, risotto, ravioli, even a dessert similar to peanut brittle. The creative challenge is eyeopening, even for this seasoned chef. “There are some things that I wouldn’t try but they would, a cake for example. It was a neat idea and not as bad as I thought it could be.” Each year the students present their inventions at a luncheon at Trent University. This most recent huitlacoche lunch took place in November. With our TV screens projecting programs about food and Galen Weston telling us to try presidential new things, the time might be ripe for huitlacoche’s coming out party. “Twenty or thirty years ago if you came to me with this idea I would have said you’re crazy,” said Steven. “My dad is a traditional farmer; he said ‘you’re crazy’. But from a financial side, you could make some pretty good money from that crop, even though it’s labour intensive,” said Steven. Sandra Arciniega of Peterborough’s La Hacienda Mexican restaurant didn’t need any convincing. She was quite familiar with the product and helped the research team. “I went with bins of different product and she spent the morning tasting and helping to narrow it down,” said Michael. Huitlacoche tastes like a combination of corn and mushroom. The later the harvest the more pronounced the mushroom flavour. It’s pretty tasty work for a forensic scientist. “The other side of my research is to stop this stuff,” said Barry. “Most of the research funding I get is to stop plant pathogens.” The side effect of the huitlacoche research is how it may help combat wheat rust and other diseases. “We grow crops in monoculture and we want absolute resistance, but plants in nature don’t have absolute resistance.” The partnership with the college has been a great advantage to both the scientist and the chef. “Too many times colleges and universities don’t work well together,” said Steven. “In general this has been amazing, one of the easiest relationships ever. I see a lot of good things from it.” Barry Saville is equally pleased. “I don’t know many scientists who get to eat their research.” &
February 2015
13
ARTIST: PAUL GRAY DIAMOND
Woodland Artist Birgitta MacLeod
“A hobby that got out of hand” is how Paul Gray Diamond describes his work as an artist. Paul is a woodsman with long family roots in Kawartha.
T
oday he lives on eighty nine forested acres in Coboconk, creating beautiful works of art and capturing the delights of nature through photography. “My great grandfather George Littleton was one of the early settlers in Fenelon Falls. I still have a lot of his furniture and tools. He was my inspiration. I still see a lot of his work around,” said Paul. Paul has always worked with his hands. He worked for his father in construction and when work was slow in the winter he made furniture and started wood turning. “I used to love making furniture but the woodturning is so much more creative and a lot faster.” Paul’s passion for elegant form and shape that highlights the natural beauty of various woods found an international audience. He has sold his work in fine shops around the world, including a gallery in Hong Kong. Unfortunately, SARS and the recession really affected his overseas sales. In addition, Paul was diagnosed with fibromyalgia, a condition that had affected him for years but now limits how much time he can spend at his craft. As a result, he makes fewer pieces
14
each year and his work is now sold in a smaller number of galleries. Despite the lower production, the work itself is as fine as ever. Like any artist, Paul is continually experimenting with new materials and techniques. “I’m always looking for flow and balance. There’s a beautiful flow and the grain of the wood affects this. Using African blackwood for the stems just frees me right up.” African blackwood is hard and dense, so Paul is able to turn delicate stems for his wood vases. You might think the stems are attached after the main piece is turned but they’re actually turned as one piece, after the blackwood is affixed to the main block. “The turning evolves out of a block of wood. I have half an idea to start with then the idea pops in my head and it might be totally different from where I started. It takes a long time to pick a piece I’m going to start with. I round the blackwood into a cylinder then I attached it to the body. The drill hole has to be dead
February 2015
on. Then I shape the piece from the stem on down.” After the piece is shaped there’s hours of sanding and finishing still to come. “I like to get a really silky finish. I spray the piece with lacquer and any small imperfection would show.” Sometimes Paul adds dye to the lacquer, giving the pieces a glossy, colourful finish. You have to look closely to see that they’re made of wood and not glass or some other material. It’s not surprising that he draws inspiration from glassblowers and ceramists. Without the colour, the natural intricacies of the wood shine through, something international tourists particularly value. Paul collects wood from his property, where he has a lot of spalted woods. This is a fungus that gets into the wood when it’s dead and creates interesting patterns and lines. The spalted wood is soft, however, so it needs to be hardened with liquid glue before it can be turned. For his more exotic and highly figured woods Paul has several suppliers in Ontario. Paul’s intimate relation with the land has also given him a special relationship with the wildlife, particular the deer, who share his woodland home. For two decades Paul has been photographing wildlife and is so
I’ve made my living in the woods. It’s pretty special. — Paul Gray Diamond, artist
accepted among the deer families on his property that he can walk among them. This has allowed him to take remarkable photographs and created a second artistic outlet for him. The deer, raccoons, occasional bear or cougar, and birds of all kinds are a balm to someone living with fibromyalgia. “It puts everything in to perspective. If you have a bad day, go out and stand among the deer. When you’re engaged with them the way I am the pain and stress disappear and life is still good.” Paul Gray Diamond’s wood turnings are available at the Ethel Curry Gallery in Haliburton, META4 Gallery in Port Perry and at other fine galleries in Picton, Tweed and Toronto. You can also see Paul’s work in the Lake Scugog Studio Tour in May and the Victoria County Studio Tour in the fall. & February 2015
15
RECIPE
Marvelous Mushrooms Birgitta MacLeod — Photo and recipe courtesy Foodland Ontario
I
t’s way too soon for shoppers to find huitlacoche in the fresh produce aisles of their grocery stores, but we do have an abundance of mushrooms, both fresh and dried. Ontario produces 50% percent of all mushrooms grown in Canada and of these, 99% are the white button mushrooms. Perhaps it’s time to try a few other varieties? Next time, why not fill your brown paper bag (mushrooms like paper better than plastic) with Crimini (similar to white mushrooms but with an earthier flavour); Portabella (the meaty, mature cremini), Oyster (fluted silky gray or blue caps) or shitake (velvety tan caps with woodsy taste). But do take care, a mushroom is more delicate than an egg and bruises easily. Wipe gently with a damp cloth and rinse in cold water before using. &
16
February 2015
Mushroom-andSausage-Filled Pastry This unusual mix of flavours creates a luncheon or supper fit for special occasions. It is delicious served with roasted root vegetables or steamed spinach, and works well with a baby spinach or mesclun greens salad. It can also be made with thawed phyllo pastry. If your choice is to serve it as an appetizer, you can make individual phyllo triangles or puff pastry rolls. Lessen cooking time accordingly. Since sausage meat usually contains salt, it is recommended not to add additional salt. Preparation Time: 20 minutes COOKING TIME: APPROX 40 MINUTES SERVES: 8 TO 10
Ingredients: 1 lb (500 g) pure pork sausage, casings removed 1 small Ontario cooking onion, finely chopped 1 Ontario garlic clove, minced 1 tsp (5 mL) ground cumin /2 cup (125 mL) softened light cream cheese 1-1/2 tsp (7 mL) dried mint (or 2 tbsp/25 mL finely chopped fresh) Pepper 4 cups (1 L) diced (1/2-inch/1 cm) Ontario mushrooms, such as portabello or large white 1/4 cup (50 mL) chopped fresh parsley 1 pkg (397 g) frozen puff pasty, thawed
Preparation Instructions: In skillet, fry sausage over medium-high heat, breaking into small pieces with back of fork. Add onion, garlic and cumin; cook until onion is softened and no pink remains in meat, 7 to 10 minutes. Drain any excess grease and place mixture in bowl. Add
cream cheese, mint and pepper to taste. In clean skillet cook mushrooms in a little oil over medium-high heat until all liquid is gone, 5 to 7 minutes. Add to sausage mixture. Add parsley and combine well. On lightly floured surface, roll out both pastry squares to 8- x 11-inch (20 x 28 cm) rectangles. Divide filling in half; place down long side of each rectangle, leaving 1/2-inch (1 cm) uncovered at ends and long edge. Moisten all edges with a little water. Carefully lift long pastry edge closest to filling and roll up filling, being sure pastry overlaps. Place seam (overlap) on bottom; pinch ends to seal. With sharp knife, make 4 evenly spaced diagonal slashes on top of each log, just breaking through pastry. Place each log on parchment paper-lined baking sheet; bake in 400°F (200°C) oven until golden and puffed, about 25 minutes. Cut into slices. Serve hot. Note: Sausage meat usually contains salt; any additional salt is not recommended. &
Bobcaygeon Special Occasion? Foodland can help you entertain at your home, office or cottage with ease. With a wide variety of great food and platters to choose from we can help you plan your party with delicious food that fits every budget..
Stop in today or call to discuss your plans.
In order to guarantee freshnes, please allow a minimum of 24 hours for order processing
Monday to Friday - 7am to 9pm Saturday to Sunday - 8am - 8pm 62 Bolton Street, Bobcaygeon • 705-738-2282
February 2015
17
EVENT LISTING
Get Out There Birgitta MacLeod
GONE FISHIN’ Family Fishing Days are back on February 14, 15 and 16. You don’t need a licence to fish on this weekend, making it the perfect time to give ice fishing a try. There a several events in our region and the Ontario Federation of Anglers and Hunters is a big proponent of this province-wide event. They even have a program to loan fishing tackle for free. For more information, go to www.ontariofamilyfishing.com.
Out there is where you’re going to find it, whether you seek adventure or some quiet down time, whether you want to park your backside in a canoe or a theatre seat, whether you travel by two feet, two wheels or four. The delights of Kawartha are year-round and in anticipation of a wonderful year ahead, here are some annual favourites and some new things to consider for your calendar. ELBOW IN ON SOME FUN Hit the slopes at Devil’s Elbow Ski Area. This family friendly winter wonderland has one of the longest ski seasons on Ontario. You can ski, snowboard or go Nordic. There are eighty five skiable acres, enough for everyone from the novice to the expert. Book a lesson, rent some gear or bring your own and fling yourself down Purgatory, which is just around the corner from Paradise. For the latest conditions and rates, visit www.devilselbow.com 18
MMMMMM, MAPLE Savour the sweetness of springtime with a trip to the maple bush. In Buckhorn, McLean’s Maplefest makes it fun for the whole family with demos, wagon rides, pancakes with fresh maple syrup, live music, and more. Kids can try tapping a tree or making their own toffee. When you’ve overloaded on the sugar, bring it down a notch by snowshoeing through the sugar bush. This is the 22nd year for this sweet celebration, taking place March 14 & 15, March 21 & 22, and March 28 & 29. For hours, admission rates and full details, visit www.mcleanberryfarm.com. THAT’S ENTERTAINMENT Barn, dancehall, now theatre, the Lakeview Arts Barn in Bobcaygeon is home to Globus Theatre. The upcoming season features The Foursome, a comedy in eighteen holes by Norm Foster from June 10 to 27; Three Men in a Boat, by Mark Brownell from June 30 to July 11 (described as a new take on the classic Victorian travelogue) and the ferocious and fascinating Judy Garland story, End of the Rainbow, by Peter Quilter from July 15 to August 1. The 2015 season comes to a close with two comedies, No Tell Motel by Michael Wilmont from August 5 to 15 and Making a Move by Globus’ own Sarah Quick from August 19 to September 5. For more information or to purchase tickets, including season tickets and dinner theatre
February 2015
packages, call 705-738-2037 or visit www.lakeviewartsbarn.com. THAT’S CLASSIC One of the largest car shows in Canada cruises in to Linsday each July. More than eight hundred cars and thousands of visitors make it a memorable event for car enthusiasts. For more information, visit www.classicsonkent.com. FINE IN SO MANY WAYS Considered one of the top 100 festivals in Ontario, the Buckhorn Fine Art Festival has been a summer destination since 1978. The juried show means that artists must apply and be accepted to show and sell their work. Once known for its wildlife art, for a decade now a broader scope of artists has been highlighted. The parking is free, the food is fine and there are family activities to boot. August 15, 16 & 17 are this year’s dates. For full information, www.buckhornfineart.com FOOD, DANCE, SONG AND STORY When summer comes to a close there’s reason to celebrate, because it’s time for the annual Pow Wow at Curve Lake. The original thanksgiving and family reunion, Pow Wow has always been a time for families to reconnect, honour their ancestors, give thanks and generally have a great time. Natives and non-Natives can honour this sacred tradition September 19 & 20. Before you go, check out the website for event details and to familiarize yourself with the Pow Wow customs and etiquette: www.curvelakefirstnation.ca. &
IMAGINE A DOCK THAT LOOKS THIS GOOD! Manufacturing quality docks, marine railways and boat lifts for over 35 years. Permanent steel docks and boat lift structures.
R & J Machine 705-652-6731 • 1-800-461-7638 8TH LINE OF SMITH BETWEEN BRIDGENORTH & LAKEFIELD info@rjmachine.ca • www.rjmachine.ca
Unleash Your Inner Foodie
Certified in air quality, mold, bacteria, moisture detection (basements), thermal imaging, grow-op, VOC, asbestos testing and odour removal. FIRE, FLOOD AND RESTORATION
• AAA Butcher Shop • Custom Meat Orders • Free Range Turkeys/Chickens • Gourmet Foods and Condiments • Frozen Foods • Custom Gift Baskets • Yankee Candle Outlet • Calendars • and so much more... ____________________________________________________
1920 Whitfield Rd., Port Perry • 905-982-0118 (2 miles N. of Port Perry on Simcoe St.) Check out our weekly specials at inchbyinchhealthyhomes@gmail.com
www.tradingpostqualityfoods.com
ite t bs bou e w a . ur ore ing nars o m i t m o si Vi earn upc sem d l r to ou s an w o sh