Love Local Food Stews & Brews (Winter 2018)

Page 1

WINTER 2018


Editor Gillian Rees

Food Director Brittany Stager

Art Director David Rees

Copy Editor Tanya Naumann

Graphic Designer Daniella Ciotti Contributors Stacey Sage Nicole Gingrich Shannon Godelie

Published by Real Food Creative, a division of REES + STAGER INC. The Coach House 379 Queen Street South, Kitchener, ON N2G 1W6

Contribute

Want to write for us? Submit your article or blog ideas to Gillian Rees, gillian@lovelocalfood.ca.

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EDITOR’S

LETTER

Eat local in winter? Oh yes you can! In thinking about how to inspire Ontario consumers (hey, that’s you!!) to choose local whenever possible, we thought an inspiring series of bowl-filling, rib-sticking, heart-warming meals would be just the ticket. And Stews & Brews just sounded too fun not to explore in great depth! In this issue, you’ll find not only delicious recipes, showing you many ways to eat local in the cooler (ok, who are we kidding, colder) months, but also the perfect,

locally crafted beer to enjoy with said meals, and other fun information from Ontario producers and makers and bloggers and more. So stoke up the fire, grab your favourite bowl and fill ‘er up with Ontario goodness! From our hearths to yours,

Happy Eating! Gillian Rees | Editor

To contact the team, email gillian@lovelocalfood.ca

| Follow us @lovelocalfoodca

WINTER 2018 3


4 LOVE LOCAL FOOD


CONTENTS

6 Souped-Up Soup Take your canned soup game

16 Barrels Bottles & Brews Trail

30 Beef & Bean Stew This hearty, stick-to-your-ribs

to the next level with these

Go west! Taste your way

stew will keep you warm and

local, seasonal additions.

around 12 different craft

toasty this winter.

brewers and distillers in

8 Tomato, Barley & Turkey Soup Add a few fresh ingredients to tomato soup for a new twist on an old favourite.

10 Creamy Coconut Curry Chicken Soup Cream of chicken soup gets

Windsor Essex.

18 Beer Sommelier Heather Lang

32 Irish Stew with Lamb Shanks & Root Vegetables Cellared veggies and tender

Q&A with one of Ontario’s

lamb come together in this

top beer stewards.

traditional bowl full of goodness.

22 Know Your Farmer - Sage Produce

34 The Beer Pairings

an overhaul with these

Grown over the winter,

Pair these brews with those

delicious additions.

Ontario garlic is the perfect

beautiful stews.

addition to soups and stews.

12 Quick & Easy Fully-Loaded Chili

26 Stews & Brews

38 Food Blogger Spotlight: The Brunette Baker

Canned chili from the

Where delicious stew recipes

Steak & Ale Mushroom Pie

cupboard has never been

and perfectly paired brews

- a must try!

this tasty.

come together!

14 The Beer Pairings Pair these brews with some Souped-Up Soup.

28 Cream of Mushroom Soup Local mushrooms are

42 Availability Guide Eat local all winter long in Ontario. Find out what’s in season.

abundant anytime of year in Ontario. Let’s make soup! WINTER 2018 5


p u So Souped-Up

by Brittany Stager

Canned soup. The unsung hero of the Ontario winter pantry! Whether they are store-bought or homemade, canned soup is one of my go-to meals on a cold winter day. But day in and day out, plain soup can get a little boring. Luckily for us Ontarians it’s easy to dress up simple canned soup with local, in-season Ontario ingredients. That’s right, we still grow and produce lots of tasty foods in the winter months! Check out how I dress up two soups and a can of chili, making them into a completely different meal packed with lots of local flavour!

6 LOVE LOCAL FOOD


WINTER 2018 7


F et a

*

y le r a B , o t a m To & Turkey Soup Canned tomato soup is one of the most common pantry staples, as well as the most overlooked! I can’t tell you how many times I’ve ignored a can of tomato soup because it felt too “plain.” My appreciation for this staple started to grow when I realized I could use it as a soup base vs. the main feature! By adding in-season and readily available Ontario products like barley, will never feel too plain again!

*In-Season in Ontario 8 LOVE LOCAL FOOD

i n a ch

Sp

turkey, and feta, a can of tomato soup


ked Coo

Beer pairing on page: 14

*

Ba

Turkey* Bar

ley

sil*

WINTER 2018 9


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Pow de

Butter

ry

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C ur

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Shiitake Mu

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Beer pairing on page: 14 *In-Season in Ontario 10 LOVE LOCAL FOOD

* s t u o r Sp n a e B


Creamy Coconut Curry Chicken Soup C

t Milk u n o oc

I'm going to admit, I've turned my nose up at canned cream of chicken soup a few times in my life, but no more! It’s easy to turn bland into BAM by adding a few in-season and readily available Ontario ingredients! Butternut squash, shiitake mushrooms, and bean sprouts turn this simple soup into a hearty meal and a sprinkle of curry powder boosts the flavour and colour!

WINTER 2018 11


Beer pairing on page: 14

Quick & Eas y Fully-Loaded Chili While chili might seem like a meal all in itself, I love making it bigger, better, and more flavourful with the addition of a few in-season Ontario ingredients! Making a quick pico de gallo with greenhouse tomatoes, onions, jalapeĂąos, and cilantro is an easy way to add colour and flavour. Sprinkling with crushed Canadian-made tortilla chips also adds a nice crunch!

*In-Season in Ontario 12 LOVE LOCAL FOOD

Jala

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Tom


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Shredded Che

Red

* s n o i On

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Tor

WINTER 2018 13


The

Beer Pairings Chicken Soup & Block 3 King Street Saison Located in St. Jacobs Village,

Block Three Brewing focuses on making artisanal, small-batch beers and offers a constantly changing bottle and draft selection along with their staple brews. King Street Saison is an approachable beer with soft, hay-like malt, citrus and floral earthy hop notes. It has a crisp, dry finish, low acidity and is oh so refreshing.

Chili & Muskoka Brewery Mad Tom IPA Off the beaten path outside of Bracebridge, Muskoka Brewery makes them creamy, roasted & toasted, bold & hoppy and always unique. The bold, well-balanced flavours of Mad Tom IPA certainly grab your attention. Cheers to those who like it hoppy!

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As recommended by Heather Lang, Beer Sommelier (see page 18)

Tomato Soup & Side Launch Wheat Beer Paying homage to the shipbuilders who put Collingwood on the map, Side Launch brews beautifully balanced ales, lagers, wheat beer and seasonal brews. The award-winning, unfiltered Side Launch Wheat Beer is light, crisp and pours a pale golden colour with a thick, foamy head.

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2 4 5 3 6

1

401 9

8

3

10

11 12

#BARRELTRAIL

BARRLES BOTTLES & BREWS TRAIL

stamp&win

Collect 10 stamps to receive a Barrels t-shirt andin Canada, a chance As the birthplace of whisky Windsor to continues We at Love Local Food can’t get enoughBottles of our tours & Brews its traditionBrewery of excellence with a new generation andatrails! Ontario has so many amazingwin trips tothe Ultimate brewery experience Experience! of by Stacey Sage

craft brewers and distillers. Sample and savour discover and we’re making it our mission to see the region’s best handcrafted sips at each of the 12 them all. In our last issue, we visited South Georgian locations on the #BarrelTrail to obtain a stamp and Bay’s Apple Pie Trail, exploring the regions rich complete your Barrels Bottles & Brews Passport (also apple-growing history. In this issue, we’re heading available in an app). Once your passport is full, redeem south to Windsor Essex to take on the #BarrelTrail 333 Riverside Dr. W. – Suite 103, Windsor N9A 7C5 it at Tourism Windsor Essex Pelee Island Main Office with Barrels Bottles & Brews! to receive your featured takeaway.

To Redeem Visit Us At: Tourism Windsor Essex Pelee Island Office

or Tourism Windsor Essex Pelee Island Plan your #BARRELTRAIL visit Please drink responsibly. Alcohol should be used and consumed only by Info Kiosk - (inside Caesars Windsor Augustus Lobby) those individuals who are of legal drinking age. If you are going to drink, at BARRELSBOTTLESBREWS.CA 377 Riverside Drive East,forWindsor 7H7 please arrange alternate meansN9A of transportation.

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Frank brewing cO. 12000 Tecumseh Rd. E. Tecumseh, N8N 1L9 frankbeer.ca

Walkerville brewerY 525 Argyle Rd. Windsor, N8Y 4Z8 walkervillebrewery.com

Hiram walker & Sons distillerY, home of j.P wisers

2072 Riverside DR. E. Windsor, N8Y 4S5

jpwisers.com | private bookings only

Brew microbrewerY 635 University Ave. E. Windsor, N8Y 4S5 brewwindsor.com

Craftheads Brewing Co. 89 University Ave. W. Windsor, N9A 5N8 craftheads.ca

Motor craft aleS 888 Erie St. E. Windsor, N9A 3Y6 thisismotor.com

Sandwich brewing cO. 3230 Sandwich St. Windsor, N9C 1A8 sandwichbrewing.com

Wolfhead distillerY 7781 Howard Ave Amherstburg, N0R 1J0 drinkwolfhead.com

Lonsbery farms brewing cO. 7781 Howard Ave. Amherstburg, N0R 1J0 lonsberyfarms.beer

Gl heritage brewinG 8728 Howard Ave. Amherstburg glheritagebrewing.ca

The grove brewhouse 12 Main St. E. Kingsville, N9Y 1A2 mygrovebrewhouse.com

Banded goose brewing cO. 31 Division St. S. Kingsville, N9Y 1P4 jacksgastropub.com

WINTER 2018 17


Beer Sommelier HEATHER LANG Interview by Shannon Godelie

Certified beer sommelier Heather Lang is a food writer, photographer and the talent behind the fresh new website, Beer X. With her vast knowledge of beer, Heather educates people on the history of beer, different types of brewing styles and how to make better choices when it comes to the exciting world of beer and food pairings. Whether she is on the road discovering a local new brewery or in the classroom leading guests through a guided beer tasting, Heather is your go-to for anything beer related.

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Q. What is a beer sommelier, why was it a career you wanted to follow and what makes it such a fascinating world to be a part of? Sommelier is essentially a steward or educator. Most people recognize the term when it comes to wine but other beverages like beer and tea can also have sommeliers. As a beer sommelier or educator I teach people all about beer; how it is made, what it should taste like and most importantly how to pair it with food. I started really enjoying beer when I tried a green apple flavoured one many years ago. While I don’t remember exactly what it tasted like or if I even enjoyed it I do remember thinking “wow this not what I expect beer to taste like!” It made me want to discover what other beers are out there and when I get interested in something I go all in. It’s an ever-changing and evolving industry, one I’m so excited to be a part of and there is nothing more enjoyable than helping others have those “A-HA” moments. Q. What does local food mean to you? For me, local food and in my case local beer means knowing where it comes from and that it is the freshest possible.

“I teach people all about beer; how it is made, what it should taste like and most importantly how to pair it with food.” Q. What is your favourite local food and why? Beer! My favourite is actually any number of the small craft breweries in Toronto. I love how brewers are always keeping consumers on their toes by releasing seasonal beers, many utilizing ingredients like in-season fruits and vegetables readily found at your local farmers’ market. Q. What is one tip you have for beer enthusiasts? Sit down in a local brewery and talk to the staff. They are always knowledgeable about what is happening in the beer world. And if you are lucky, talk to the brewer. They are incredibly proud of their craft and love to share everything that is happening in the brewery and they can give you a heads up what is coming up next for release. And if you really like them follow their social media channels. That way when they have new exciting seasonal beers you won’t miss out.

FIND HEATHER ONLINE AT HER WEBSITE, AS WELL AS ON TWITTER AND INSTAGRAM. WINTER 2018 19


Farmer KN OW Y O U R

Darren Sage, Sage Produce Interview by Nikki Gingrich

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WINTER 2018 21


ABOVE: DARREN HANGS FRESHLY HARVESTED GARLIC TO DRY.

W

ith the arrival of cooler weather and the closure of many outdoor farmers’ markets, it’s very easy

to assume Ontario grown and produced foods are no longer available. Lucky for us that’s not the case! There are many Ontario farmers who continue to produce and grow nutritious and delicious fruits, vegetables, meat and dairy products well into the winter months! We spoke with Darren Sage of Sage Produce in his Norfolk County home to learn more about his family, the farm and the wonderful things he grows on his farm – yes, even in these chilly winter months.

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Q&A YOUR FARM STORY Q. PLEASE INTRODUCE YOURSELF AND TELL US HOW YOU BECAME INVOLVED IN FARMING? My name is Darren Sage, and I grew up and stayed on the family tobacco farm in Norfolk County. The farm hasn’t been an active tobacco farm since 2001, and corn and soybeans have been grown on the farm since. I did a test plot of garlic in 2016 and planted a larger crop in the fall. I wanted to start growing a crop on the farm that benefited people’s health and wellness, and our soil is ideal for growing produce.

Q. IS YOUR FARM GENERATIONAL? Yes, it has been in the family for three generations, started by my grandfather. My family and I now live in the house he and my grandmother lived in when I was a young boy and my parents live in the other home on the farm.

ABOUT YOUR FARM Q. TELL US ABOUT YOUR FARM (IE: SIZE, LOCATION, AGE, ETC). The farm is 278 acres located on the Western edge of Norfolk County. There are 150 farmable acres and bush and buildings on the remaining land. It was a tobacco farm for over 70 years, with wheat, corn and soy rotated throughout the years. We also had 12 cattle at one point and now have over 2 acres of garlic, with more to come.

Q. WHAT CROPS ARE GROWN ON YOUR FARM? Q. DO YOU HAVE KIDS WHO ARE NOW PARTAKING IN THE FARMING? My girls are still pretty little. Our toddler likes to help anytime she gets the chance and I know my one-yearold will also be eager to help when she’s older.

Q. DO YOU HAVE ANYTHING ELSE YOU’D LIKE TO SHARE ABOUT YOUR FARMING JOURNEY? Garlic is the first of many produce crops we hope to grow. I am starting to prepare the land to plant asparagus in 2019 and I’m also looking into growing beets and other root vegetables.

There is currently garlic and corn and soybeans in rotation. There is also a large woodlot on the farm where over 200 ash trees were harvested by a local sawmill this fall, hardly making a dent in the density of the bush. My parents also have a small patch of strawberries and a large garden full of beans, corn, rhubarb, potatoes, cabbage, onions, tomatoes and pumpkins we get to eat and preserve. It doesn’t get more local than that!

Q. WHICH OF THOSE CROPS ARE GROWN THROUGHOUT THE WINTER MONTHS? Garlic is planted in October and grows over the winter and spring, and is harvested mid-summer.

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Q. HOW DID YOU COME TO GROW THESE ITEMS? Farming isn’t my full-time job but has been something I’ve been passionate about forever. After doing research on different crops (hops, asparagus, root vegetables, garlic, etc.), I decided to test plot garlic. Ontario garlic has never been readily available in our local, small-town grocery stores and after doing research I found that Ontario and Canada has a serious undersupply of local garlic. It grows well in sandy soil, we have an ideal climate in southern Ontario and the start-up (which isn’t cheap) fit within my financial allowances.

Q. WHAT’S THE ONE MOST INTERESTING THING ABOUT YOUR FARM THAT CONSUMERS WOULD LOVE TO KNOW? The tobacco history is pretty great on its own, but the soil is what I find most interesting. The farmable acres are made up of fine sandy loam. It’s incredibly soft to the touch and a rich brown colour resembling brown sugar.

FARMING: Q. WHAT EXCITES YOU ABOUT THE FUTURE OF FARMING? The ongoing challenges and problem solving, the relationship (and battles) with nature, and producing a food that’s healthy, really versatile and makes people happy. Farming is never boring!

EDUCATING CONSUMERS: Q. WHY SHOULD “BUYING LOCAL” BE IMPORTANT TO ONTARIO CONSUMERS? Buying local supports the local economy, local producers and families in your community. There is also more control over the final product that is consumed when it’s grown in Ontario.

Q. IS THERE A MISCONCEPTION ABOUT FARMING (OR YOUR PRODUCT) THAT YOU’D LIKE TO DEBUNK? People probably didn’t realize garlic was a cool-season crop, but in addition to that, hardneck garlic produces a scape that has to be removed (by hand) to allow the bulbs to grow to size. We’re not ones for waste so we use our scapes to make scape pesto – it’s delicious!

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A BIG THANKS to Darren of Sage Produce for taking the time to share your farming story! If you’d like, follow along with Darren’s musings on Twitter @SageDarren

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& s w Ste ! s w e Br recipe 1

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Carefully selected soups and stews are perfectly paired with Ontario craft brews for the ultimate winter meal! SEE PAIRING GUIDE ON PAGES 34, 35 & 36

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THE PERFECT STARTER FOR A DINNER PARTY! SERVE WITH A CRUSTY ROLL OR BAGUETTE FOR DIPPING.

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Cream of Mushroom Soup PREP TIME: 10 MINS. | COOK TIME: 30 MINS. INGREDIENTS

METHOD

2 tbsp butter 2 lb. fresh mushrooms, thinly sliced 1/3

cup flour

1. I n large heavy soup pot, melt butter over medium heat; sauté mushrooms for 5-6 minutes or until most of the moisture from mushrooms has evaporated; sprinkle flour over mushrooms and cook 1 minute.

6 cups chicken broth ½ tsp Italian seasoning

2. Slowly stir in broth; bring to boil, stirring constantly.

1 bay leaf ¼ cup chopped green onions 2 large egg yolks

3. Add Italian seasoning, bay leaf and green onions; reduce heat and cover. 4. Simmer 15- 20 minutes. Remove bay leaf.

½ cup 5% table cream

5. I n small bowl whisk egg yolks with cream; stir 1cup (250 mL) hot broth

Salt & pepper to taste 2 tbsp minced parsley (optional)

into cream mixture and then return all to saucepan. Heat over low heat until hot, about 5 minutes, do not allow to boil. 6. U sing 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.

R

7. I f desired, serve with a dollap of cream and fresh mushrooms, sprinkled with parsley.

Beer pairing on page: 34 WINTER 2018 29


Beef & Bean Stew PREP TIME: 10 MINS. | COOK TIME: 1.5 HRS. INGREDIENTS 1 lb boneless beef (round or rump) ¼ cup vegetable oil

METHOD 1. C ut beef into 1 inch (2.5 cm) pieces. Heat oil in large saucepan or dutch oven; add meat and garlic and sauté until meat is browned.

1 clove garlic, minced 4 medium onions, quartered 1 can (19 oz./540 mL) beans in tomato sauce 1 tsp sugar 1 can (10 oz./284 mL) beef broth 1 tsp dried thyme 1 tbsp Worcestershire sauce ⅛ tsp pepper 2 tbsp cornstarch ¼ cup water

Beer pairing on page: 35

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2. A dd remaining ingredients except cornstarch and water. Simmer covered 1-1 ½ hours or until meat is tender. 3. M ix cornstarch with water and stir into stew; cook over high heat until mixture comes to a boil and sauce is thickened and clear. 4. Serve over hot mashed potatoes or noodles or in a bowl with crusty bread.


TRY BAKING THIS STEW IN THE OVEN AT 350°F (180°C), INSTEAD OF SIMMERING ON TOP OF THE STOVE!

WINTER 2018 31


FOR A HEARTIER MEAL, SERVE THIS FLAVOURFUL IRISH STEW OVER MASHED POTATOES.

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Irish Stew with Lamb Shanks & Root Vegetables PREP TIME: 30 MINS. | COOK TIME: 3 HRS. INGREDIENTS 8 lamb shanks Salt & pepper

METHOD 1. S prinkle shanks lightly with salt and pepper; coat all over with flour. In large ovenproof casserole or Dutch oven, heat half the oil over

½ cup (125 ml) all-purpose flour

medium-high heat. In batches, brown shanks all over, adding more

2 tbsp (25 ml) olive oil

oil as needed and removing browned shanks to plate.

4 garlic cloves 1 tsp (5 ml) each dried rosemary & thyme (or 1 tbsp (15 ml) chopped fresh) 2 bottles (341 ml each) Guinness or other stout-based beer

2. S tir in any remaining flour, the garlic, thyme and rosemary; cook over medium heat for 1 minute, stirring. Remove pan from heat and gradually stir in beer; return to heat and bring to boil, stirring and scraping up any brown bits from bottom of pan. Boil for 5 minutes, covered, or until syrupy, stirring often. Stir in 2 cups of the stock. Return shanks and any juices to pan. Bring to boil, cover tightly. Bake in 350°F

3 cups (750 ml) beef stock

oven for about 2-½ hours or until lamb in very tender, stirring

¼ cup (50 ml) butter

occasionally.

3 tbsp (45 ml) packed brown sugar

3. M eanwhile, in deep skillet, melt butter and sugar over medium heat; stir

3 onions, cut in wedges

in onions, carrots, parsnips and rutabaga until well coated. Sprinkle with

3 carrots, cut in 1-inch pieces

salt and pepper. Add remaining stock and bring to boil. Bake, uncovered

3 parsnips, peeled and cut in

and stirring occasionally, in 350°F oven for about 1-¼ hours or until

1-inch pieces ½ r utabaga, peeled and cut in 1-inch chunks ¼ cup (50 ml) chopped fresh parsley

vegetables are tender but not mushy. Stir in cooked shanks. 4. S tew can be cooled, covered and refrigerated for up to 2 days. Remove any fat from top, bring to room temperature for 30 minutes and reheat slowly on stovetop, stirring often; or place in 350°F oven, covered, for about 30 minutes or until bubbly. Sprinkle with parsley to serve.

Beer pairing on page: 36 WINTER 2018 33


The

Beer Pairings

Beer Sommelier As recommended by Heather Lang, (see page 18)

Mushroom Soup & Creemore Springs Lot 9 With a creamy luxurious soup like this one, you don’t want to weigh

down your taste buds with a heavy beer. Instead, pair it with a light and refreshing pilsner; crisp with a slight bitter, earthiness that complements the mushrooms, cuts through the richness and cleanses your palate. Try Creemore Springs Lot 9.

R

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Bean & Beef Stew & Waterloo Dark Lager

A hearty stew needs a solid beer to stand alongside it.

Waterloo Dark Lager is light in body but has flavours of dark bread, caramel and molasses bringing out the sweetness in the sauce and deep rich flavours of the beef and beans.

WINTER 2018 35


Lamb Stew & Wellington’s Imperial Russian Stout

Whenever you decide to cook with beer I always believe you should pick one that you will also serve with it. A complex beer like Wellington’s Imperial Russian Stout has a perfect balance of roasted coffee and cocoa flavours that contrast perfectly the sweetness of the stew while complementing the grassiness of the lamb.

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FOOD BLOGGER SPOTLIGHT

Jenny Jack Jenny Jack loves to eat. She is the baker, stylist, photographer, and storyteller behind THE BRUNETTE BAKER – a blog dedicated to all sugar-laden decadence. Outside of her blog, she is a professional recipe developer and creates recipes for a number of local, national, and international brands. Jenny is happiest in her kitchen creating messes with her two incredible kids while her husband serves as mandatory taste tester of all creations made. She’s also been known to cut loose with impromptu living room dance parties. She dances like everybody is watching. We caught up with Jenny in her Burlington home to chat all-things local!

Q. What does local food mean to you? Local food means knowing where my food comes from. Not only does purchasing local support farmers and producers in our community directly, it guarantees the freshest and tastiest produce you could wish to consume. It’s a win-win for all.

anyway. And to paraphrase a popular children’s book, I’d even eat them green. They’re extremely versatile in both savoury and sweet dishes and available all year long. Q. What one tip do you have for people who are looking to eat local year round? As the seasons change, play with your food. Ontario produces over 50 varieties of fruits and vegetables as well as eggs, meats, and cheeses, so eating locally has never been easier.

Q. What is your favourite local food & why? While that first bite into a juicy, summer-ripened Ontario strawberry or a crisp and cold Ambrosia

Find Jenny online at her website, as well as on Facebook, Twitter, and Instagram.

apple in the fall is pretty hard to compete with, eggs are easily one of my favourites. Poached, fried, hard-boiled – I could eat them anytime, anywhere, WINTER 2018 39


STEAK & ALE MUSHROOM PIE by The Brunette Baker PREP TIME: 30 MINS | COOK TIME: 2 HRS. 20 MINS. INGREDIENTS

METHOD

1.5 pounds bottom round beef,

1. I n a frying pan over medium-high heat, sweat onions and garlic until transparent.

trimmed and cut into small chunks 4 tablespoons all purpose flour, divided 2 carrots, peeled and roughly cut

Add in mushrooms and cook for 2 minutes. Remove from heat and set aside. 2. P lace a large stewing pot on the stove over medium-high heat. Toss the beef in 2 tablespoons flour and season with salt and pepper. Once the stew pot is hot, add a teaspoon of vegetable oil to coat the bottom surface. Add in beef,

1 large onion, chopped coarsely

but only enough so there is room for each piece to properly sear. Shake the

2 cloves garlic, finely chopped

pot occasionally and the cubes will come undone as they finish searing. Do

1 punnet of button or crimini

not force it as it will tear the meat. Continue to sear remaining pieces of beef.

mushrooms 12 ounces brown or red ale beer 2 teaspoons liquid beef bouillon

Once completed, remove meat from pot and reduce heat. 3. I n a heat safe container, pour in liquid bouillon and remaining 2 tablespoons flour. Stir. Mix in boiling water and stir until incorporated and dissolved.

or 2 beef bouillon cubes ½ cup boiling water 1 teaspoon Worcestershire sauce 3-4 whole sprigs of fresh thyme Several pieces of whole fresh parsley, stems included 1 large bay leaf Salt and pepper, to taste

FOR PASTRY 1 box of ready-made frozen puff pastry, thawed

4. I n the same pot as you seared beef, add in both liquid bouillon mixture and Worcestershire sauce. Skim the bottom of pan with a wooden spoon to deglaze and get all that goodness up that was left over from seared meat. 5. T oss the meat back into stewing pot along with sweated vegetables. Pour in ale. Give a good stir and add in fresh herbs, submerging them. Remove from heat, cover pot with a lid and place in oven at 325°F for 90 minutes. 6. R emove from oven, allow to rest and completely cool. Remove thyme sprigs, parsley, and bay leaf and discard. Refrigerate ‘stew’ overnight for best results. This can certainly be made and eaten the same day, but the flavours will not be as concentrated as they will be the next day. It’s worth the wait. I promise. 7. O nce ready to bake, transfer stew mixture into a casserole dish or individual ramekins for single serve. Carefully place thawed puff pastry over top, leaving an inch hang over. Press and seal the pastry to the side of the dish. Apply egg wash if you so desire for shine. 8. B ake in the oven at 375ºF for 40-45 minutes or until puff pastry is golden brown and filling is warmed through. 9. R emove from oven and allow to rest before cutting.

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This recipe pairs perfectly with Black Oak Brewing's Nut Brown Ale

IT’S bold, IT’S hearty, IT’S delicious AND IT’S EVERYTHING A SAVOURY PIE SHOULD BE.

WINTER 2018 41


Availability Guide See when Ontario fruits and vegetables are in season ! Fruits

Apples

JAN

FEB

MAR

APR

MAY

JUN

Apricots Blueberries Cherries

JUN

AUG JUL

AUG

JUL

AUG

SEP

Crabapples JUL

AUG

JUL

AUG

Grapes

AUG

Muskmelon

AUG

SEP

Nectarines

AUG

SEP

Peaches

JUL

Plums Raspberries JAN

FEB

MAR

APR

SEP

AUG

SEP

AUG

SEP

OCT

JUL

AUG

SEP

OCT

JUL

AUG

SEP

Pears

MAY

JUN JUN

JUL

MAY

JUN

JUL

AUG

SEP

JUL

AUG

SEP

Strawberries

42 LOVE LOCAL FOOD

NOV

OCT

Currants

Watermelon

OCT

DEC

SEP SEP

Gooseberries

Strawberries (day neutral)

NOV

JUL

Cranberries

Rhubarb

OCT

OCT

NOV

DEC


vegetables Artichoke Asian Vegetables

JUN

Asparagus

MAY

Beans Beets

FEB

MAR

AUG

SEP

OCT

AUG

SEP

OCT

APR

JUL

AUG

SEP

OCT

JUL

AUG

SEP

OCT

NOV NOV

Bok choy

JUN

JUL

AUG

SEP

OCT

Broccoli

JUN

JUL

AUG

SEP

OCT

Brussels Sprouts Cabbage

JAN

FEB

MAR

APR

Carrots

JAN

FEB

MAR

APR

JUN MAY

Cauliflower

JUN

Celery Corn Cucumber (field) Cucumber (greenhouse)

JAN

FEB

MAR

APR

MAY

NOV

JUN JUN

JAN

JUL

SEP

DEC

OCT

NOV

JUL

AUG

SEP

OCT

NOV

DEC

JUL

AUG

SEP

OCT

NOV

DEC

NOV

JUL

AUG

SEP

OCT

JUL

AUG

SEP

OCT OCT

JUL

AUG

SEP

JUN

JUL

AUG

SEP

OCT

JUN

JUL

AUG

SEP

OCT

AUG

SEP

OCT

Eggplant JUL

NOV

DEC

Garlic

JAN

FEB

Leeks

JAN

FEB JUN

JUL

AUG

SEP

OCT

Lettuce (greenhouse)

JAN

FEB

MAR

APR

MAY

JUN

JUL

AUG

SEP

OCT

NOV

DEC

Mushrooms

JAN

FEB

MAR

APR

MAY

JUN

JUL

AUG

SEP

OCT

NOV

DEC

Onions (cooking)

JAN

FEB

MAR

APR

MAY

DEC

Lettuce (assorted)

Onions (green) Onions (red)

JAN

FEB

MAR

Parsnips

JAN

FEB

MAR

AUG

SEP

OCT

NOV

DEC

AUG

SEP

OCT

NOV

DEC

JUN

JUL

AUG

SEP

OCT

NOV

JUN

JUL

AUG

SEP

OCT

NOV

SEP

OCT

NOV

DEC

AUG

SEP

OCT

NOV

DEC

SEP

APR

Peas (green)

JUN

JUL

Peas (snow)

JUN

JUL

AUG

JUL

AUG

Peppers (field) Peppers (greenhouse) Potatoes

JAN

FEB

SEP

OCT

MAR

APR

MAY

JUN

JUL

AUG

SEP

OCT

NOV

MAR

APR

MAY

JUN

JUL

AUG

SEP

OCT

NOV

SEP

OCT

Pumpkin Radicchio Radishes

MAY

JUN

JUL

JUN

JUL

AUG

SEP

OCT

JUL

AUG

SEP

OCT

Rapini Rutabaga

JAN

FEB

MAR

APR

Spinach Sprouts

JAN

FEB

MAR

Squash

JAN

FEB

MAR

JAN

FEB

MAR

APR

Sweet potatoes

APR

MAY

JUN

JUL

AUG

SEP

OCT

JUN

JUL

AUG

SEP

OCT

MAY

JUN

JUL

MAY

Tomatoes (greenhouse)

MAR

APR

MAY

NOV

DEC

AUG

SEP

OCT

NOV

DEC

SEP

OCT

NOV

DEC

NOV

DEC

JUN

JUL

AUG

SEP

OCT

JUL

AUG

SEP

OCT

JUL

AUG

SEP

OCT

JUN

NOV

AUG JUN

Tomatoes (field) Zucchini

AUG

MAY

Summer squash

DEC

JUL

AUG

SEP

OCT

JUL

AUG

SEP

OCT

NOV

WINTER 2018 43


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WINTER 2018 45


WINTER 2018 | lovelocalfood.ca

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