20 Fall Recipes
Something for everyone in your family to enjoy!
Farm to Fork Thanksgiving Tour Harvest your very own Thanksgiving
Culture Days
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A Word from the Mayor Welcome to East Gwillimbury! East Gwillimbury is a community of villages, separated by farms and forests, each with its own unique charm and history. On today’s self-guided tour you will have the pleasure of visiting seven farms throughout these communities. East Gwillimbury is proud of our agricultural community and we hope you will enjoy the chance to harvest your own Thanksgiving meal with fresh, locally sourced food. Today you will also have the opportunity to stop at a variety of local restaurants, shops and parks throughout your tour. By the end of your day, I know you will see what is uniqueabout our Town, and what continues to draw people to our community. Thank you for choosing to participate in the Farm to Fork tour and on behalf of Council, we wish you a safe and Happy Thanksgiving.
Mayor Virginia Hackson
A Message from the Chamber
I would like to welcome you to the wonderful community of East Gwillimbury. I hope that today you enjoy your tour through our farms, trails and hidden treasures. When I moved here 5 years ago I fell in love with the lush land and beautiful people in this community. We are surrounded by farms that offer us many things to be thankful for. Through locally grown food you are able be a part of– the farm to fork
experience where by you can pick your own apples and bake your pie in the same day. Today you will be able to source your own Thanksgiving dinner at our farms and local businesses,making old traditions new again. The feeling of being able to pick your potatoes and carrots to create our family meal will be an added addition to the memories made at Thanksgiving. You will never be able to experience East Gwillimbury all in one day so I am happy to say we look forward to seeing you soon again. On behalf of the East Gwillimbury Chamber of Commerce Board of Directors and all our members we wish you and your families a beautiful Thanksgiving.
Anita Smeskal Donato
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The Thanksgiving Story
Early settlers celebrated Thanksgiving during harvest time. Even though we might not directly celebrate the joys of a bountiful harvest today, we still eat many of the same foods on Thanksgiving that early settlers would have harvested this time of year. Wild turkeys, ducks or geese were often on the menu at early Thanksgiving celebrations. Like today, the birds were often stuffed, but instead of the bread-based stuffing we use today, the birds back then were filled with onions, herbs, and sometimes even chestnuts. Vegetables like carrots and turnips were tasty side dishes at the tables of most of the settlers’
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thanksgiving dinners, and although plenty of pumpkins were eaten in the fall by North America’s earliest settlers, pumpkin pies were not as popular a dish as they are today. Most of the Thanksgiving traditions we enjoy today started after 1850, when many popular cookbooks were published. This made the meals all over the country more similar, since many homemakers followed the same recipes. This Thanksgiving, you can celebrate the harvest by eating just like the early settlers did. Carrots, squash, apples, beets, potatoes, pumpkins, radishes, and cabbage are just a few of the many delicious Ontarian foods that are ready for picking around Thanksgiving.
East Gwillimbury: Then and Now In 1796, Lieutenant-Governor John Graves Simcoe ordered the construction of Yonge Street from Lake Ontario to Lake Simcoe. He named the community East Gwillimbury after his wife, Elizabeth Gwillim. The township of East Gwillimbury was first surveyed by Stegman in 1800 and by Hambley in 1803. This led to the opening of Crown land which was offered to settlers coming north from Pennsylvania, Vermont, Connecticut, and New York, USA. At a later date, pockets of land were given by the government to officers as a result of military action before and after the War of 1812 as well as land held by the Anglican Church. In 1849, the
Baldwin Act incorporated the Township of East Gwillimbury effective January 1, 1850. Between 1796 and 1860, many small hamlets grew up at cross roads as a result of the building of a general store, followed by an inn, church, school, small industry, mills and more. The township boundaries are Green Lane and Davis Drive to the south, Bathurst Street to the west, Ravenshoe Road to the north and York/Durham Townline to the east. East Gwillimbury is best known for the fertile lands of the Holland Marsh, the architecturally stunning Sharon Temple, and as the gateway to Lake Simcoe.
Main Street, Sharon in 1910. Image courtesy of The Sharon Temple Museum Farm to Fork |
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Sharon Temple In the Upper Canada of the 1820s, in the Village of Sharon, a small community known as the Children of Peace crafted, with simple tools but consummate skill and artistry, a dramatic architectural testament to its vision of a society founded on the values of peace, equality, and social justice. The centrepiece of their activity was the Temple. Completed in 1832 and restored in 2011, it is now part of the Sharon Temple National Historic Site and Museum, which encompasses nine historic buildings in a 4.5 acre park-like setting. In 2006, the Toronto Star named the Sharon Temple one
of the ten most architecturally important buildings in Canada. The Sharon Temple represents many things. To some, it represents one of the finest and most unique examples of Canadian architecture. To others, the Temple stands as a beacon to the values that Canada has become known for around the world; those of equality and social justice. And still to others, the Temple represents the importance of preserving our past so that future generations may learn from it and be inspired by it.
Sage Butter Elizabeth Doan, wife of Ebenezer Doan, master builder of the Temple, wrote about her experience coming to Canada in 1808 and the rocky road from Buck’s County, Pennsylvania to their new home on Leslie Street in the community of Sharon. The road was so bumpy, they filled their butter churn in the morning with fresh milk and by the time they stopped in the evening, they had creamy butter.
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Visit the Sharon Temple and make fresh butter by hand, just as those early settlers used to. Pick fragrant sage from the Heritage Herb Garden outside Elizabeth and Ebenezer’s house to blend into the butter and bring the taste of an old-fashioned Thanksgiving to your table this year.
Sharontemple.ca
The Rose Family Farm The Rose Family Farm is a 170 year-old family -owned farm located in the quaint town of Mount Albert, Ontario. Currently, the owners Norma and Wilfred Rose operate seven days a week and have a chip wagon open to the public from Friday to Sunday, and on holiday Mondays. The farm is famous for their potatoes, but you can also visit and pick your own strawberries, raspberries, pumpkins, and corn when they are in season, or enjoy their wide selection of meats, including chicken breasts, cowboy steaks, and pork sausages which are available in seven different flavours.
rosefamilyfarm.ca
Brooks Farms This 200-acre farm and agri-tourism destination offers family fun at the Barnyard Playland, fun festivals, farmers markets, and more. During October you can pick your own strawberries and pumpkins, or you can play on a bouncing pillow, explore a corn maze, shoot a pumpkin canon, watch pig races, and join in on sing-a-longs.
Brooksfarms.com
Brooks Farms is a family-friendly and dynamic farm known for always reinventing themselves and introducing new activities for visitors, while showing off 100 years of interesting local heritage.
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Bills Turkey Farm Bill’s Turkey Farm puts turkeys first. They raise and process their turkeys the traditional way, making them more tender while offering a more humanely raised turkey than other farms. Next, they feed their birds longer, giving them a better flavour that is richer too. Lastly, they air chill their birds and never use water or additives to plump up the birds they sell, so you get nothing but delicious, mouth-watering turkey. They are just like the turkeys your grandparents would have eaten in the past. Billsturkeyfarm.com
Thompson Potato Farm Thompson Potato Farm originated in 1943 as a dairy and potato farm under the direction of Don Thompson. Don and his wife Marion raised their family of five children on the farm. Don worked the land and looked after the animals. Marion had a passion for writing that she squeezed in between raising her family and her full-time job as a teacher. Don was thrilled when his son John decided to join him as a full-time farmer in the 1970s. In the late 1980s, Don and John decided to streamline. So they sold the dairy herd and focused all their attention on mastering growing and selling potatoes. The farm acquired a third full-time farmer when John’s son R.J. joined them in 1994. In 2000, the product line was expanded with the acquisition of a new peeling line which provides customers with fresh peeled potatoes and fries.
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They began selling their crop at the Ontario Food Terminal in 2004. This eventually led to the buying and resale of fresh produce to restaurants and at the farm door.
Thompsonpotatofarm.com
King Cole Duck Farm Almost 65 years ago, a few ducks, a few chickens, and a stall at the North York farmer’s market was the beginning of what would become Canada’s premium farm to fork duck farm just north of Toronto. The farm has a rich history, as founder Jim Murby built the business armed with one important piece of market intel from the farmer’s market: no other stalls had ducks! He, his wife Marg and their four children built the business flock by flock, creating whatever was needed to breed, hatch, raise, and process ducks; everything was built and engineered from scratch. Today, the farm to fork duck business is owned by Bob Murby and his sister Joanne Grant but operated by third generation duck farmers, Jim Murby’s four granddaughters whose farming
philosophy is to produce duck products that are natural, farm raised using grain fed diet, fresh air, clean deep well water, and tender loving care for the flocks and the products.
Fun Fact 1952 – the Murbys find a boiler for their first plant. The challenge: it was attached to the original Maid-of-the-Mist, Niagara Falls, and in order to complete the purchase the boiler, it had to be hauled off the boat and up the Niagara Gorge by rope-and-pulley, then loaded on a flat-bed truck for the slow drive back to Newmarket by 16-year-old, now President and Owner, Bob Murby!
Their commitment to sustainability runs throughout the operation from the composted manure that is sold to garden centres as a natural soil enhancement to the feathers that are sold overseas for pillows and clothing. Their new farm fresh store welcomes visitors seven days a week with an opportunity to get ducks fresh daily, and try specialty duck products that range from rendered duck fat to duck burgers. Once a month duck school brings guests from all over Ontario who are treated to a delicious evening of “how to” combined with a duck-u-cation of how the family and their staff farm, and what buying local means to the food Ontarian’s enjoy. queensvillefarmsupply.ca/kingcoleducks.com
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Sharon Mushroom Farm Laxman Marsonia started Sharon Mushroom Farm in 1985 on a bet by his friends that he couldn’t make a successful business out of mushroom farming. He bought a 92-acre property with a small eight room mushroom farm and started to make his own compost. Wanting to learn best practices in mushroom farming, he travelled around the world learning from other growers and their facilities. Today, Sharon Mushroom Farm has grown into a large operation with 20 growing rooms. They sell various grades of white mushrooms across Canada and employ approximately 50 staff. Mr. Marsonia also owns the only mushroom farm in Quebec growing white mushrooms and Portobellos. The Montreal farm employs 140 people.
Food Safety and quality control are a big part of its operation. Sharon Mushroom Farm is SQF Certified. Mushrooms are grown on aluminum and galvanized horizontal beds in climate controlled rooms. There are twelve beds per room. The computer monitors the growing rooms 24/7, 365 days a year measuring various control points including air and compost temperatures, C02 levels, humidity, etc. The computer will alert them of any issues and if any control points are not within set limits. Sharon Mushroom Farm grows 95,000 lbs. of product per week, supplying grocery chains and wholesale markets. Sharon Mushroom Farm is a true family business with Laxman’s son and two son-in-laws having key roles in the company.
SATURDAY OCTOBER 1ST EAST GWILLIMBURY FARM TO FORK THANKSGIVING TOUR The East Gwillimbury Farm to Fork Thanksgiving Tour encompasses a 50 km drive through the picturesque countryside, to learn about our history, the historical significance of Thanksgiving, and to purchase all the items needed to make a traditional farm-fresh Thanksgiving dinner. An Experience EG cooler bag and Experience EG kite are included for the first 500 tickets sold.
The itinerary for the Tour is as follows: First stop is the Sharon Temple National Historic Site & Museum where you will receive free admission to the site. Learn how to make sage butter with herbs harvested from a heritage herb garden, pick up pre-ordered picnic lunches and pick up any ordered sage butter. Next stop is Thompson Potato Farm to pick up your pre-ordered potatoes and purchase carrots and onions on a cash-only basis.
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Third stop is Rose Family Farm to pick your pumpkin. Leadbetter Meats, Empire Cheese, home-made preserves & pies and a chip wagon are also available. Next stop is Brooks Farms where in addition to the Farm Market which sells seasonal produce, local honey, maple syrup, fudge, and pies & preserves, the kids can enjoy the Fall Fun Festival at the ten acre Barnyard Playland (a two-hour visit is recommended to fully enjoy the Playland). Next, Sharon Mushroom Farm will feature tours of the mushroom rooms to learn how mushrooms are grown, and to pick up your pre-ordered mushrooms. Bill’s Turkey Farm is next, to pick up your pre-ordered turkey. End your tour at Queensville Farm Supply and Country Store to pick up your pre ordered King Cole Duck and see a display of ducklings.
Roasted Potatoes
From the Kitchen of BJ Thompson, Thompson Potato Farm
Considerable experimentation was involved in the evolution of this recipe! Thanks to my very patient family who donated their taste buds over and over again until I got it just right. These delicious roasted potatoes have a crunchy exterior and a soft, fluffy interior. -BJ Thompson
This basic recipe requires 1 lb (about 24 singles) of Yukon Gold Parisienne potatoes. Parisienne potatoes can usually be found in the deli section of your grocery store. If not, you can simply peel and dice your own Yukon Gold potatoes into 1-inch cubes as a substitution. 1) Preheat oven to 425°F. 2) Put the potatoes into a large pot and cover with water. Bring to a boil and continue to boil for 10 more minutes. Drain. 3) Mix the ingredients from one of the variations listed below. Add to the slightly cooled potatoes and stir gently. Place the Parisienne potatoes in a single layer on a greased baking sheet. Make sure to leave room between each potato so they will cook evenly. 4) Bake for 30 minutes (turning once) until the outside is crispy brown and the potatoes can easily be poked with a toothpick.
Virginia Hackson, Mayor of the Town of East Gwillimbury, Presents Curried Carrot and Parsnip Soup 4 shallots, minced (1/3 cup) 3 cups carrots, sliced ¼ inch thick 3 cups parsnips, sliced ¼ inch thick 4 to 5 tsp curry powder 3 ½ cups chicken broth ½ cup orange marmalade 2 cups light cream Salt and pepper to taste Shredded carrot and baby carrot 1) In a Dutch oven, bring shallots, carrots, parsnips, curry powder, and broth to boiling. Reduce heat; cover and simmer 30 to 35 minutes or until carrots are very tender. 2) Cool mixture slightly. Transfer, half at a time, to a blender container or food processor bowl; process until smooth. Return mixture to Dutch oven. 3) Add marmalade and cream; heat through. Season with salt and pepper to taste. 4) Serve hot or cold. Garnish with shredded carrot and baby carrot. Serves 8
Variation #1 Garlic Parmesan Roasted Potatoes Mix 1/8 cup olive oil with 1 tbsp minced garlic (5 to 6 cloves) and black pepper to taste. Add ¼ cup grated Parmesan cheese and mix well. Variation #2 Hot & Spicy Roasted Potatoes Mix 1/8 cup olive oil with 1 tsp red pepper flakes, 2 tsp chili powder, and ¼ tsp cayenne pepper. Variation #3 Herbed Roasted Potatoes Mix 1/8 cup olive oil with ½ tsp onion powder, ½ tsp garlic powder, ½ tsp dried basil leaves, ½ tsp dried dill, and ½ tsp parsley flakes. Add black pepper to taste.
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EG Learn It, Love it, Share it! October 1st 10am – 1:00pm Holland Landing Community Center and Library Have you ever wanted to learn how to make ice cream? How about how to play Tennis like Milos Raonic? Or maybe how to ride to ride a horse? And in only 10 minutes! East Gwillimbury is hosting its first How To in 10 Festival in celebration of Culture Days. Join us in this FREE festival to learn new skills in 10 minutes or less. LIVE music, FREE face painting and balloon animals for children and fun for the whole family.
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How To Demonstrations: • Play Tennis Like Milos Raonic • Ride a Horse • Shoot Hoops like Steve Nash • Churn Butter • Make Ice Cream • 3D Print Your Own.. whatever! • Manage Your Money • How to do a French Braid • Get Fit! • Life Healthy • Make Your Own Wine • Save a Life • Tie a Sari • Love Your Pet Safely • Find Your Ancestors • Outdoor Survival Skills • Dance Like the Stars • Get a Green Thumb • And More!
Sharon Mushroom Farm Presents
Roasted Mushroom Tart with Béchamel and Fried Sage Recipe courtesy of Mushrooms Canada Recipe by Kathy of EatHalifax I can’t imagine a vegetarian who wouldn’t welcome this roasted mushroom tart with béchamel and fried sage on their holiday table. While it makes an impressive vegetarian main course to complement the array of Thanksgiving sides, it’s also perfect as an appetizer for any mushroom lover. 2 ½ lb mixed mushrooms (whole cremini, whole button, halved King oyster, whole enoki) 1 head of garlic, cloves removed and wpeeled ½ small lemon, sliced in rounds 3 tbsp olive oil 5 springs each fresh thyme and rosemary Salt and pepper, to taste 1 sheet puff pastry, thawed Béchamel: 6 tbsp butter 6 tbsp flour
Fried sage: ¼ cup oil Bunch of fresh sage, stems removed
2 cups milk Salt ¼ tsp nutmeg plus more to taste ½ cup grated Parmigiano Reggiano Preheat oven to 425°F. Toss together the mushrooms (except the enoki), garlic, lemon, olive oil, herbs, and a pinch of both salt and pepper. Spread onto a parchment lined baking sheet. Roast until golden brown but still tender, about 30 minutes, stirring once halfway through. If using enoki mushrooms, add in the last 5 minutes. Remove the herb stalks and lemon slices.
frequently until thick and smooth, 8 to 10 minutes. Stir in the nutmeg and cheese. Season to taste with salt, pepper and more nutmeg, if desired. On a lightly floured surface, roll out the puff pastry into a larger square. Fold over the edges ½-inch to create a border. Prick the centre lightly with a fork. Bake 10 minutes. Pour the béchamel into the crust. If it all doesn’t fit without pouring over the edge, save it and serve with the tart. Bake an additional 10 minutes until set. Arrange the mushrooms and roasted garlic on top. Bake 5 minutes more or until the pastry is golden brown. For the fried sage, heat oil in a skillet over medium-high heat. Add 1/3 of the sage leaves and cook until crisp, only 2-3 seconds. Transfer to paper towel and sprinkle with salt. Repeat with remaining leaves. Crumble over the tart to serve. Prep time: 15 minutes
Meanwhile, make the béchamel: melt the butter in a medium saucepan until hot and bubbling. Add the flour. Cook for 1 minute, whisking often. Whisk in the milk gradually. Bring to a boil. Cook, whisking
Cook time: 55 minutes Serves 4 to 6 as a main
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King Cole Ducks Presents
Port Cherry Roast Duck Deep golden glazed duck is perfect for any holiday table. Matched with the intensely subtle sweetness of port, and tang of dried cherries, the extra crispy skin of this recipe will be a welcome change for family and friends. 1 King Cole Duck whole duck, about 5 lb / 2.5 kg 1 tbsp (15 mL) canola oil 1 large shallot, finely chopped 2 cloves garlic, minced 2 cups (500 mL) ruby red port ½ tsp (2 mL) salt 12 large fresh sage leaves 2 shallots, halved ½ cup (125 mL) dried cherries 1) Preheat oven to 325°F / 160°C. 2) Trim excess skin and fat from duck and reserve for another use*. Place duck on rack in roasting pan; set aside. 3) In small saucepan, heat oil over medium heat and cook chopped shallot and garlic for about 6 minutes or until softened. Add port and bring to the boil. Reduce heat and simmer for about 15 minutes or until reduced by half. 4) Using a small paring knife, pierce skin a few times; sprinkle duck with salt inside cavity and on skin. Place sage leaves and halved shallots into duck
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cavity. Remove about ½ cup (125 mL) of the port mixture and brush all over duck. Add dried cherries into remaining port and set aside. Place duck in centre of oven and roast for about 3 hours or until skin is crisp and golden brown. Let stand for 10 minutes before cutting. 5) Reheat port and cherries and serve with duck. Serves 4 to 6 Note: Do not carve, simply quarter with poultry sheers. Dried Sage Option: If fresh sage is not available, you can substitute 1 tbsp (15 mL) dried sage leaves. *Tip: Place reserved duck skin and fat in saucepan and slowly render the fat over medium -low heat until skin is crispy. Remove skin and use duck fat to stir-fry vegetables, roast potatoes or as you would a vegetable oil in recipes.
Anita Smeskal-Donato, President of the East Gwillimbury Chamber of Commerce, Presents
Apple Sugar Roses
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FARM LEGEND 1
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Sharon Temple National Historic Stie & Museum 18974 Leslie St, Sharon | sharontemple.ca Thompson Potato Farm 19228 McCowan Rd, Mount Albert | thompsonpotatofarm.com Rose Family Farm 17569 Centre St, Mount Albert | rosefamilyfarm.ca Brooks Farms 122 Ashworth Rd, Mount Albert | brooksfarms.com
THINGS TO DO:
Culture Days Anchor Park, Holland Landing eastgwillimbury.ca/Things_To_Do/ Festivals_and_Events/Culture_ Days_EG.htm Twisted Fork Restaurant 62 Main St, Mount Albert www.twisted-fork.ca Pheasant Run Golf Course 18033 Warden Ave, Sharon www.pheasantrungolf.com
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Sharon Mushroom Farm 20744 Kennedy Rd, Sharon 905 473 3953 Bill’s Turkey Farm 2978 Holborn Rd, Queensville | billsturkeyfarm.com Queensville Country Store/King Cole Ducks 1631 Queensville Sdrd, Newmarket | kingcoleducks.queensvillefarmsupply.ca
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Sharon Mushroom Farm Presents
Mushroom, Apple and Walnut Stuffed Acorn Squash Recipe courtesy of Mushrooms Canada Recipe developed in partnership with Ontario Apple Growers
These savoury stuffed squash are an easy accompaniment to a festive meal or casual weeknight dinner. The meaty mushrooms add beautiful texture to the stuffing, while the apples add a layer of tartness and bite. 4 small-medium sized acorn squash, seeded, cut in half lengthwise Salt and pepper 2 tbsp (30 mL) olive oil 8 oz (227 g) fresh mixed mushrooms (portabella, shiitake, oyster), coarsely chopped 2 celery stalks, thinly diced 2 Ontario apples*, peeled and finely diced 3 tbsp (45 mL) butter 1 tbsp (15 mL) fresh sage leaves, finely chopped 1 cup (250 mL) vegetable stock ½ cup (125 mL) walnuts, roughly chopped 1 small loaf of day-old sourdough or French bread, cut into ¼-inch cubes (approximately 5 cups) 1) Preheat oven to 350°F / 175°C. 2) Season the inside of the cut and seeded acorn squash with salt and pepper. Place cut side down on a baking sheet lined with parchment. Bake about 30
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minutes or until soft. 3) Meanwhile, in a large sauce pan, heat olive oil. Add mushrooms and sauté for 5 minutes. Lower heat and add apples. Continue to cook until apples become tender, about 5 minutes. To the pan add butter, sage, and vegetable stock. Heat just until butter is melted. Remove from heat and allow to cool. 4) Place chopped walnuts and diced bread in a large bowl. Pour warm vegetable stock mixture over bread. Using your hands toss the bread until it is well coated and most of the stock is absorbed. 5) Remove squash from oven and turn it cut side up. Divide the stuffing among each squash half; spoon the stuffing into the cavity of each squash until filled. Return to oven and bake until stuffing is golden brown, approximately 15 to 20 minutes. 6) Serve hot alongside a festive ham or weeknight roast chicken. *Tip: Use Ontario Idared, Golden Delicious, Honeycrisp, or Empire apples. Prep time: 10 minutes Cook time: 45 minutes Serves 8
Moira Sanders Presents
Apple-Pear Pie Moira Sanders is the author of the best-selling Harrow Fair Cookbook and the Kitchen Table Cookbook. She has worked in kitchens from Vancouver to France and now makes her home in Mount Albert. When Moira isn’t in the kitchen creating recipes for her sister’s business, www. provisionsfoodcompany.com, she can be found cruising the country roads of East Gwillimbury looking for delicious local produce. Find her on Instagram at moira_sanders or at www.moirasanders.com. 4 cups (1 L) peeled, cored, and thinly sliced ripe Bosc pears 4 cups (1 L) peeled, cored, and thinly sliced Golden Delicious apples ¾ cup (185 mL) granulated sugar, plus more for sprinkling 2 ½ tbsp (37.5 mL) cornstarch 1 tsp (5 mL) ground cinnamon ½ tsp (2.5 mL) fine sea salt ¼ tsp (1 mL) ground nutmeg 2 tbsp (30 mL) butter 2 deep-dish pie crusts, rolled out 1 egg 1 tbsp (15 mL) milk
Line a 9-inch (23 cm) deep-dish pie plate with one of the pie crusts. Place the fruit mixture in the pie shell and arrange in a heaping mound. Place dabs of the butter on the fruit. Cover the fruit mixture with the second pie crust. Trim the excess pie dough from the edges and crimp the edges together. Whisk the egg and milk together and brush over the top of the pastry. Sprinkle with granulated sugar. Cut slits in the top crust to allow the steam to escape, creating a design of your choice. Bake the pie for 10 minutes. Reduce the oven temperature to 350°F (175°C) and continue baking for about 40 minutes, or until the crust is golden brown and the filling is bubbling. You may wish to place a drip catcher under the pie, preferably on the lowerrack. Allow the pie to cool to room temperature and serve with your favourite vanilla ice cream. Serves 8
Preheat oven to 450°F (230°C). Combine the sliced pears and apples with the sugar, cornstarch, cinnamon, sea salt, and nutmeg in a large bowl, and toss until the fruit is thoroughly coated.
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King Cole Ducks Presents
Maple Glazed Duck Breast 2 raw King Cole Duck Breasts Salt Pepper Olive Oil Pure maple syrup 1) Score fat in diamond pattern, shallow enough as to not puncture flesh. 2) Season whole breasts with salt and pepper. 3) Add 1 tbsp (15 mL) olive oil to cold skillet and gradually turn on heat. 4) Place breasts in pan skin side down, starting in a cold pan and gradually turning heat up to
medium-high (should take 7 to 10 minutes) until fat has rendered out with skin crispy and golden brown. 5) Flip breasts over and sear for 1 to 2 minutes. 6) Remove excess fat from pan. 7) Baste breasts with maple syrup. 8) Place breasts, skin side down in pre-heated oven for 7 to 8 minutes, checking every 3 minutes and pouring off excess fat. 9) Baste once more with maple syrup and let rest for 10 minutes.
Tara Roy-DiClemente, Councillor for the Town of East Gwillimbury, Presents
Roasted Butternut Squash Soup This recipe is a fall staple in the R-D household. It makes a nice big batch, and it freezes well (just hold off on the yogurt until you serve). If you don’t have time to roast the squash, just peel and cube it, toss it in the pot with chopped onion, and cook a little longer. 1 butternut squash, halved and seeded 1 clove garlic, minced 1 large onion, peeled and quartered 1 tsp dried thyme (or 2 to 3 tsp fresh) 1 tsp brown suga 1 tsp dried basil (or 2 to 3 tsp fresh) ½ tsp ground cinnamon 1 tsp dried oregano (or 2 to 3 tsp fresh) 3-4 medium potatoes, peeled and cubed 1 tsp cumin 3-4 stalks of celery, chopped Pinch of cayenne or curry powder 2-3 carrots, shopped Salt and pepper to taste
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6 cups broth (vegetable or chicken Parsley (for garnish) 1 tsp tomato paste, or ¼ cup chopped tomatoes 1 cup plain yogurt or low fat sour cream 1 bay leaf 1) Preheat oven to 350°F. Line a baking sheet with parchment paper or aluminium foil. 2) Sprinkle brown sugar and cinnamon on the squash and place squash halves and onion onto the baking sheet, cut side up. 3) Roast in the centre of the oven for 45 to 60 minutes, until the squash is tender. Remove from oven and set aside until cool enough to handle. 4) Scrape the flesh from the squash and place into a food processor with the roasted onion. Purée until smooth. 5) Put potatoes, celery, carrots, tomato paste, and broth into large stockpot. Add bay leaf, garlic, thyme, basil, oregano, cumin, and cayenne to mixture and stir. 6) Bring to a boil, then reduce heat to medium and cook until vegetables are soft, 30 to 40 minutes. 7) Add puréed squash mixture to stockpot and stir to combine. Bring to a boil and season with salt and pepper to taste. 8) Remove bay leaf, and with a hand blender, purée the soup to remove chunks, or transfer in batches to food processor and purée until smooth. 9) Serve hot with a dollop of yogurt or sour cream, and a garnish of parsley.
Thompson Scalloped Potatoes
Potato Farm, but if h are from Thompson dis s thi in e us to s oe ite potato The best potat y be a problem. A wh ma s thi io tar On ern you don’t live in South best. variety suits this dish the 2 cups milk 4 tbsp butter 1 tsp salt 4 tbsp flour shroom soup 1 10 oz tin cream of mu thinly sliced 1 medium onion, very e a food processor) very thinly sliced (I us 12-15 large potatoes,
This previously top secret family recipe was handed down to us by RJ’s grandmother, Yvonne Morton. Her many years of cooking this recipe have perfected the rich, creamy sauce and mouth-watering blend of potatoes and onions. In loving memory of Yvonne Morton
-BJ Thompson
5°F. 1) Preheat oven to 37 d salt on stovetop over an r, 2) Heat milk, butte to a boil. tter melts. Do not bring medium heat until bu sauce is isk, stir constantly until wh a ing Us r. ou fl d Ad 3) smooth and thickens. heat. Add thickens, tur n off the ce sau the as on so As 4) ing until up and continue whisk cream of mushroom so the sauce is smooth. e 9 x 13 e dish (approximate siz 5) In a greased casserol Add half potatoes and onions. -inches), layer half the oes, h with remaining potat the white sauce. Fill dis ce. Do not overfill the onions, and white sau bubble while baking. dish as the sauce will 1 ¼ to 1 ½ hours, 6) Cover and bake for or until very tender. cheese and 7) Garnish with grated chives (optional).
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Marlene Johnston, Councillor for the Town of East Gwillimbury, Presents – Perfect Pie Crust
6 cups all purpose, or cake and pastry flour 2 and 1/3 cups shortening (one package) 1 egg 1) Place flour and shortening In a large mixing surface and the rolling pin. Continue rolling and 1 tbsp vinegar bowl. Blend with a pastry cutter, or use two table 2 tbsp sugar turning until the pastry is a bit larger than your knives, cutting them together over and over until 2 tsp salt pie pan. Lift and place on the pie pan. You may wish the dry mix is well blended, and the shortening to roll the pastry onto your rolling pin and un-roll over pieces are no larger than peas. This will take a while. the pie pan. Relax and think about your Great Grandmother. 5) Cut off excess with a knife, or using scissors, cut ½ 2) In a 1 cup measuring cup, place the egg, vinegar, inch larger than the pie pan and fold the outer ½ inch to sugar, and salt. Whisk together with a fork. Add water to make a thicker edge. You can now use your artistic skills bring the contents to a level 1 cup. Pour into middle of to create a fancy border around the rim of the pie shell. dry mixture. 3) Stir with fork about 30 times. With your hands, continVariations: ue blending until all ingredients come together in a ball. 1) For pumpkin pie, fill the shell and bake as directed for Divide into 6 even balls. Form into round, flattened discs, pumpkin. about 1 inch thick. The discs you do not plan to bake 2) For lemon, chocolate, or other cold fillings, the crust today may be wrapped in plastic wrap and placed in the must first be baked. With a fork, pick a multitude of freezer for future use. holes in the bottom and sides to allow steam to escape. 4) Sprinkle flour on a flat surface and on your rolling pin. Place in freezer for 10 minutes. Roll out the disc, pressing from the centre outward. Roll several times in varying outward directions until pastry is Bake at 375°F for 20 to 25 minutes or until golden brown. about ½ inch thick. Lift pastry, add more flour to the Cook lemon or chocolate fillings in the microwave. Use a of ts oun very large bowl to prevent overflow. Great Grandma did am s iou cop when I was faced with h wit es ato I created this dish one day pot d she not have a microwave but would have loved saving the ma es. This recipe blends the this of uty leftover mashed potato bea The es. ato half hour of stirring a cooked pudding in a double boiler. ed pot used to make twice bak the ingredients potatoes, but it isn’t flavour of twice baked the s tain con it t tha is h dis pare. as time consuming to pre -BJ Thompson
potatoes 4 cups leftover mashed ½ cup sour cream ¼ cup cream cheese all cubes ¼ cup butter, cut into sm Bacon bits Grated cheddar cheese Parsley spray. g pot with a non-stick 1) Spray a large cookin ese, and butter. che am cre , am cre sour 2) Put in the potatoes, Mix well. butter is melted dium-low heat until the 3) Heat slowly over me en. oft Stir tly bubbling. and the potatoes are gen id scorching at a very low heat to avo ked coo is h Note: This dis the cooked , you are just reheating the potatoes. Remember sley, bacon bits, m heat. Garnish with par potatoes. 4) Remove fro ese. and grated cheddar che
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“Cheater” Twice Baked Potatoes From the Kitchen of BJ Thompson, Thompson Potato Farm
Vince’s Market Presents
Roasted Pork Loin with Apple Stuffing
Danielle Greco, R.H.N. and Natural Chef, runs the Power Up program at Vince’s Market which encourages customers to Engage, Educate, and Energize themselves through good food choices.
1 pork loin (large enough to feed the family plus leftovers), about 1.5 kg. Ask butcher to remove as much fat as desired 3 apples in season, cored and medium diced 8-10 fresh sage leaves Zest of 1 orange 1 fresh rosemary sprig Salt and pepper for seasoning 2 tbsp olive oil
Preheat oven to 400°F. With a boning knife or long, thin-bladed fillet knife, insert the knife through the side of each end of the loin, trying to
connect the two incisions to create a small pocket through the pork for stuffing. Combine the zest of the orange with apples and chopped sage, season to taste with salt and pepper. Insert all of the stuffing inside the loin. Generously season the outside of the loin with olive oil, chopped rosemary, and salt and pepper, ensuring to season the bottom and sides. With butcher twine, tie the loin like a traditional
roast. Place the loin on a roasting rack and roast for 30 minutes to sear the outside. Drop the heat to 330°F and finish roasting for about 45 to 55 minutes, until a thermometer reaches an internal temperature of 160°F. Allow to rest for 10 to 15 minutes.
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Sharon Mushroom Farm Presents
Spinach Polenta with Mushrooms, Leek, and Poached Egg
Recipe courtesy of Mushrooms Canada Recipe developed in partnership with Egg Farmers of Ontario This rich and flavourful polenta dish is perfect for a weekend brunch or weeknight meal. Creamy polenta is elevated with the addition of umami-rich mushrooms. A poached egg on top completes the dish and adds another layer of texture. Polenta: Poached Eggs: 4 cups (1 L) water 4 large eggs 2 cups (500 mL) chopped spinach Water for poaching 1 cup (250 mL) polenta ½ tbsp (7 mL) white vinegar 1 tbsp (15 mL) butter ¼ cup (60 mL) grated Parmesan cheese Salt and pepper Mushrooms: 1 tbsp (15 mL) olive oil 1 lb (500 g) fresh mixed mushrooms (portabella, shiitake, oyster), coarsely chopped 1 large leek (white and light-green parts only), halved lengthwise, rinsed and thinly sliced 2 cloves garlic, minced 1 tbsp (15 mL) butter ½ tbsp (7 mL) white wine vinegar Polenta: In a large pot, over medium-high heat, bring water to a boil. Stir in chopped spinach. Slowly add polenta while whisking constantly. Continue to whisk until polenta is smooth, 5 to 6 minutes. Reduce heat to low, cook polenta 25 to 30 minutes. Whisk often. Remove from heat and add butter, Parmesan cheese, salt and pepper. Set aside.
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Mushrooms: In a large skillet, heat olive oil over medium-high heat. Add mushrooms and cook until browned, about 5 minutes. Add leek and cook until softened, about 8 minutes. Add garlic and butter, heat until butter is melted. Add white wine vinegar and stir until the liquid evaporates, about 2 to 3 minutes. Set mushrooms aside. Poached Egg: In a large saucepan, bring 3 inches of water and a splash of white vinegar to a simmer over medium-high heat. Crack 1 egg into a small bowl. Gently stir the water in a circle, and then gently slip egg into water. Poach about 3 to 4 minutes, then remove egg with a slotted spoon and pat dry. Repeat with remaining eggs. Assembly: To assemble, spoon polenta into bowl, top with mushrooms and leek mixture, and then poached egg. Add optional garnishes. Prep time: 15 minutes Cook time: 30 minutes Serves 4
Sharon Mushroom Farm Presents
Cream of Mushroom Soup
Recipe courtesy of Mushrooms Canada Subtle herbs compliment the rich and creamy mushroom flavour in this fall soup. The perfect starter for a dinner party. Serve with a crusty roll or baguette for dipping. 2 tbsp butter 2 lb fresh mushrooms, thinly sliced 1/3 cup flour 6 cups chicken broth ½ tsp Italian seasoning 1 bay leaf ¼ cup chopped green onions 2 large egg yolks ½ cup 5% table cream Salt and pepper to taste 2 tbsp minced parsley (optional)
In large, heavy soup pot, melt butter over medium heat. Sauté mushrooms for 5 to 6 minutes or until most of the moisture from mushrooms has evaporated. Sprinkle flour over mushrooms and cook 1 minute. Slowly stir in broth and bring to a boil, stirring constantly. Add Italian seasoning, bay leaf, and green onions. Reduce heat and cover. Simmer 15 to 20 minutes. Remove bay leaf. In small bowl, whisk egg yolks with cream. Stir 1 cup (250 mL) hot broth into cream mixture and then return all to saucepan. Heat over low heat until hot, about 5 minutes; do not allow to boil. Using a hand blender (or food processor), blend soup until it has reached the desired consistency. Add 2 tbsp of water if soup is too thick. Add pepper to taste. Serve sprinkled with parsley, if desired.
Note: If table cream is allowed to boil, it will curdle. Prep time: 10 minutes Cook time: 30 minutes Serves 8
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Sharon Mushroom Farm Presents
Grilled Turkey Breast with Mushroom and Wild Rice Stuffing
Recipe courtesy of Mushrooms Canada Recipe developed by Isabelle of Crumb: A Food Blog 2 tbsp butter 200 g button mushrooms, thinly sliced 200 g shiitake mushrooms, stemmed and thinly sliced ½ tsp fresh ground black pepper ¼ tsp salt ¼ cup chopped shallots 2 tbsp finely chopped celery ¾ cup cooked long grain and wild rice blend 3 tbsp dried cherries, roughly chopped 2 tbsp chicken broth 1 tbsp chopped fresh parsley 1 egg, lightly beaten 2 tbsp panko bread crumbs 1 boneless, skinless turkey breast half (about 3 lb) Salt and pepper 2 tsp olive oil 2 tsp dried herbes de Provence In a large heavy-bottomed skillet set over medium-high heat, heat the butter until melted and foamy. Add the mushrooms and sprinkle with salt and pepper. Continue sautéing for 4 to 5 minutes or until the mushrooms are soft and browned, and have released most of their liquid. Add shallots and celery, and cook for 1 to 2 minutes longer or until the shallots are softened. Transfer the cooked mushrooms to a large mixing bowl, and stir in the rice, dried cherries, broth, and parsley. Season to taste with salt and pepper. Stir in the egg and bread crumbs until well combined, and set aside to cool slightly. Meanwhile, use a sharp knife to butterfly the turkey breast by slicing through the middle of the breast with the knife parallel to the cutting board, almost but not all the way through, then open up like a book.
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Place the butterflied breast between two large pieces of plastic wrap. Using a mallet or the bottom of a heavy skillet, flatten to ½-inch thickness. Remove the plastic, and generously season the inside of the breast with salt and pepper. Spoon the cooled filling onto the left side of the turkey, then fold over the right side. Tie up with kitchen twine at 2-inch intervals. If any stuffing escaped during this process, simply push it back in once the turkey breast is bundled up with twine (you can also secure the ends and the seam with toothpicks, if necessary). Rub the outside of the roast with olive oil, and sprinkle with herbes de Provence and a generous amount of salt and pepper. Lightly oil your grill, then preheat one side on high heat (or, if using a charcoal grill, pile the coals to one side). Sear the turkey breast over the hot side of the grill for about 4 minutes per side, or until well browned, then move to the cool side of the grill to finish cooking over indirect heat. Cook with the cover closed for 60 to 75 minutes, or until a meat thermometer registers an internal temperature of 165°F for the centre of the stuffing. Tent loosely with foil and let stand for 15 minutes, then cut into thick slices and serve. Prep time: 20 minutes Cook time: 1 hour, 15 minutes
Serves 4 to 6
King Cole Ducks Presents
How to Cook a Duckling 1 King Cole Duckling 1 onion, halved 1 apple, quartered 3 stalks of celery Seasoning salt Salt 1) Preheat oven to 325°F / 160°C. 2) Wash duck in cold water and pat dry with towel. 3) Salt cavity and stuff with onion, apple, and celery. 4) Rub seasoning salt all over skin of duck and under wings. 5) Place on roasting rack in roasting pan, breast side up. 6) Place in oven, uncovered for 2 ½ to 3 hours. 7) Duckling is done once legs move freely and skin turns
golden brown. Remember: Do not carve, simply quarter with poultry sheers.
Moira Sanders Presents
Sweet Potato Pie Moira Sanders is the author of the best-selling Harrow Fair Cookbook and the Kitchen Table Cookbook. She has worked in kitchens from Vancouver to France and now makes her home in Mount Albert. When Moira isn’t in the kitchen creating recipes for her sister’s business, www.provisionsfood company.com, she can be found cruising the country roads of East Gwillimbury looking for delicious local produce. Find her on Instagram at moira_sanders or at www.moirasanders.com.
3) Mix the brown sugar, cinnamon, salt, ginger, and nutmeg thoroughly in a large bowl. Whisk in the eggs. Add the mashed sweet potato, making sure the mixture is well blended. Stir in the whipping cream. Pour into the prepared pastry shell. 4) Bake for 20 minutes, then reduce the oven to 350°F (175°C) and continue baking 30 minutes longer, or until the filling is slightly firm and the crust is well browned. Cool to room temperature and serve with freshly whipped cream.
1 deep-dish pie crust, rolled out ¾ cup (185 mL) firmly packed brown sugar 1 tsp (5 mL) ground cinnamon ½ tsp (2.5 mL) fine sea salt ½ tsp (2.5 mL) ground ginger ¼ tsp (1 mL) ground nutmeg 2 eggs 2 ½ cups (625 mL) cooked and mashed sweet potatoes 1 cup (250 mL) whipping cream
Serves 8
1) Preheat oven to 450°F (230°C). 2) Line a 9-inch (23 cm) deep-dish pie plate with the pie crust. Trim the excess pie dough and crimp the edges.
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King Cole Ducks Presents
Pear and Pepper-Smoked Duck Tart Assemble this rustic, open-faced tart ahead of time, refrigerate, and bake just before serving. Excellent as an appetizer for entertaining or with a salad for a light meal. 2 onions, thinly sliced 1 tbsp (15 mL) butter 1 tbsp (15 mL) each brown sugar and balsamic vinegar Freshly ground pepper 1 King Cole Pepper-Smoked Duck Breast, thawed 1 firm ripe pear, cored and sliced in thin wedges 1 sheet pre-rolled frozen puff pastry (about 8 oz / 250 g), thawed Flour for rolling 1 egg yolk ½ cup (125 mL) shredded Asiago cheese 1 tbsp (15 mL) chopped fresh rosemary 1) In large non-stick skillet, cook onion in butter over medium heat until softened, about 5 minutes; add brown sugar, balsamic, and ground pepper and cook, stirring often, until caramelized, about 10 minutes. Set aside. 2) Meanwhile, in another skillet, cook duck breast over medium heat, skin side down, until crisped, about 5 to 6 minutes. Cool slightly, then thinly slice. 3) Gently unfold pastry sheet and place on a lightly flour-dusted work surface. 4) Roll pastry, eliminating creases, to a 10 x 12-inch (25 x 30 cm) rectangle; cut rectangle in half lengthwise to make two 5 x 12-inch (12.5 x 30 cm) rectangles. 5) Transfer both to a parchment lined baking sheet. 6) Using a small knife, score ½-inch (1 cm) border (do not cut through) around the inside edges of each rectangle. Whisk egg yolk with 1 tsp (5 mL) water and brush a little along the borders (discard remaining). 7) Spread half the onion mixture on each rectangle (avoiding edges), then top with alternating and overlapping slices duck and pear. 8) Sprinkle evenly with shredded cheese and rosemary. 9) Bake for about 25 minutes or until pastry is browned. 10) Cut into slices to serve. Serves 6 to 8
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King Cole Ducks Presents
Penne with Pepper-Smoked Duck and Kale
A simple and tasty pasta dish, perfect for every day dining or entertaining. Can also be made with regular smoked duck breasts. Serve topped with additional Parmesan cheese, if desired. 12 oz (350 g) penne pasta 1 King Cole Pepper-Smoked Duck Breast, thawed and thinly sliced 1 onion, chopped 2 cloves garlic, minced 1 tsp (5 mL) each chopped fresh thyme and sage 1/3 cup (75 mL) dry red wine 1 cup (250 mL) sodium-reduced chicken broth 3 Roma tomatoes, diced 6 cups (1.5 L) coarsely chopped kale (tough stems removed) Salt and freshly ground pepper, to taste ½ cup (125 mL) freshly grated Parmesan cheese
5) Add broth, tomatoes and kale; cover and cook 4 to 5 minutes, stirring half way through, or until kale is wilted. 6) Stir in sliced duck and season to taste with salt and pepper. 7) Drain pasta and add to duck mixture. Toss with Parmesan and serve immediately. Serves 4
1) Cook pasta according to package directions, until al dente. 2) Meanwhile, in large deep skillet, cook sliced duck over medium-high heat until lightly browned and fat is rendered, about 2 to 3 minutes. Remove duck pieces with a slotted spoon and keep warm. 3) Add onion to same skillet and cook over medium heat until softened, about 3 minutes. 4) Add garlic, herbs and wine; cook 1 to 2 minutes or until most of wine is absorbed.
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A Place forCelebration Located in the historic village of Sharon, in the heart of East Gwillimbury, the Sharon Temple is nestled on 4-5 Acres of parkland surrounded by seven heritage buildings. This unique venue provides the perfect backdrop for your special day.
We Thank you for your participation in our first annual
Farm to Fork
Thanksgiving Tour
Call now to book. Day and Night Weddings and other Events
Christmas is just
905-715-0879
AROUND THE CORNER
For All Occasions GIFT BASKETS
Visit our website for our READY MADE BASKET SELECTION or We will gladly make you a CUSTOM BASKET
Sharon Temple National Historic Site 18974 Leslie Street, Sharon, Ontario L0G 1V0 (905) 478-2389 – info@sharontemple.ca www.sharontemple.ca
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Proud member of the East Gwillimbury and Newmarket Chamber of Commerce
www.foralloccasions.ca w.foralloccasions.ca • sales@foralloccasions sales@foralloccasions.ca 905-836-4417 •
cell
416-807-5509
A PROUDLY FAMILY OWNED & OPERATED EAST GWILLIMBURY BUSINESS We provide Bulk Water Delivery service to residential & commercial customers throughout York, Durham & Simcoe Regions as well as the GTA.
www.armkingbulkwater.com
430 Doane Rd, Holland Landing, ON • 905-836-8291 • Toll Free: 1-888-836-8291 POOLS • HOT TUBS • WELLS • ICE RINKS • SOD/TREE WATERING • & MORE
We understand your unique needs
We know that farming is more than a business – it’s a way of life. We are committed to serving Canada’s farm communities by providing flexible financial solutions that let you get on with the business of farming. Contact our Agriculture Specialist. We’ll take the time to meet with you and develop solutions that best suit your needs. That’s our comfort promise. Ryan Parish Account Manager Kawartha Lakes, Durham and York Regions 705-324-3208 ryan.parish@td.com
Visit a branch or tdcanadatrust.com/agriculture ®
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