Love Local Food - Fall 2017

FALL 2017

Eat Lo ca

l

G e t s loba a T l

13 GLOBALLY INSPIRED RECIPES Crops you didn’t know grow in Ontario PICK YOUR OWN ADVENTURE The Ontario Table

7INGREDIENTBOWLS,FILLEDWITHLOCALGOODNESS

EDITOR GILLIAN REES

FOOD DIRECTOR BRITTANY STAGER ART DIRECTOR DAVID REES COPY EDITOR TANYA NAUMANN

GRAPHIC DESIGNER DANIELLA CIOTTI

CONTRIBUTORS STACEY SAGE, NIKKI GINGRICH, CATHERINE MOMBOURQUETTE

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.

ADVERTISING Looking for a unique way to connect with Ontario consumers? Our advertising packages go much farther than ads in the magazine. Let us help you connect online with our social followers, Twitter party attendees and online communities surrounding our partners and participants with each issue. Request more information.

Love Local Food does not accept responsibility for errors in advertisements or third-party-offers.

LOVING LOCAL I am thrilled to welcome you to the first official issue of Love

Our theme for this issue is Eat Local, Taste Global, and we

Local Food, a magazine and online community dedicated to

have packed the magazine with delicious, easy-to-make

helping you source, prepare and LOVE local food in Ontario!

globally inspired recipes, tips on how to use the many unique world crops grown in Ontario in your own dishes,

Our goal is to bring every resident of our bountiful province

recommendations on some of the great ‘eat local’

over to the ‘eat local, shop local’ camp! We want to help you

restaurants around Ontario and more.

know more, do more, and eat more (locally) so that together we add our buying dollars to our local economies, help

So, here’s to you, fellow Ontarian! Here’s to the Saturday

reduce the impact of shipping food around the world and

morning market goers, the road side stand stoppers, the

to discover the some 600 commodities being grown or

choose local food restaurant guests, or to the first timers,

produced right here at home!

choosing Ontario strawberries instead of Californian.

Can’t wait for you to taste the difference!

If we can encourage you to take just a little more time around your food, with your friends and families, with your neighbours and your neighbourhood farmers, we will be happy.

We know that slowing down, preparing fresh meals (even just once in a while) adds to our sense of well-being, fills our table with healthy, fresh choices and brings families

Gillian Rees | EDITOR

and friends together in a way that invites closeness, relaxation and an increased sense of Hygge! (hygge =

To contact the team, email gillian@lovelocalfood.ca

the art of getting cosy and small pleasures)

Follow us @lovelocalfoodca FALL 2017 3

support ontario farmers! choose feast on . ®

®

This logo means you can be sure you’re eating Ontario grown food & drink. To find a Feast On® Certified experience near you, visit: ONTARIOCULINARY.COM

4 LOVE LOCAL FOOD

@ONTARIOCULINARY #FEASTON

Wine Getaway Contest sponsored by Love Local Food and Vintage Hotels

Love Local Food and Vintage Hotels want to treat one lucky winner to a delicious Ontario foodie getaway in the beautiful and bountiful region of Niagara-on-the-Lake.

This eat, drink, love local food prize includes: Two night stay in a luxury guest room at your choice of Prince of Wales, Queen’s Landing or Pillar and Post Breakfast (for 2) daily at your hotel High Tea (for 2) in Prince of Wales Drawing Room 2 farm-to-table Dinners (for 2) at Noble, Tiara or Cannery Restaurants Wine Country Trolley Tour (for 2). Includes a complete tour and tasting at one major Niagara winery and a tasting at another.

Love Local Food branded market bag, filled with local Niagara region goodies ($150 value) PLUS $500 Spending Money

ENTER NOW

All entries will receive an e-version of our Love Local Food magazine filled with recipes and information about eating local in Ontario. No purchase necessary.

Getaway can be booked Sunday to Thursday May 1 – November 1, or any day of the week November 2 – April 30. Certificate expires December 30, 2018.

Getaway valued at $1550.00 CAD, gift basket valued at $150 CAD. This portion of the prize has no cash value. $500 Visa Gift Card is valued at $500 CAD.

TABLE OF CONTENTS

RECIPES

ARTICLES 08

VINTAGE HOTELS - A LOVE LOCAL PIONEER

14

CRUNCHY ONTARIO APPLE SLAW This slaw is a perfect, colourful and healthy

20 years of farm-to-table foods and philosophies

addition to your plate 10

PICK YOUR OWN ADVENTURE Get the most out of your apple or pumpkin

18

Quick and easy, these bites are a flavour fiesta

picking this year 30

KNOW YOUR FARMER - YU RANCH

TEX-MEX BITES

19

BLENDED CUBAN PICADILLO Mushrooms blend in seamlessly,

Real, healthy and humanely raised food

even the pickiest eaters will love them 36

ONTARIO BEER + WINE Where we tell you what to drink.

20

KOREAN RICE BOWL We’re getting super trendy with this recipe

You’re welcome.

#putaneggonit 42

PETALS AND PLATES An event worth repeating

22

MEDITERRANEAN STUFFED TOMATOES Nothing like fresh tomatoes from the garden,

50

LOVING LOCAL RESTAURANTS

here’s one more way to enjoy them

Inspired and inspiring chefs offering uniquely delicious local food menus

24

EASY PAD THAI Get cracking with this easy family favourite

52

LYNN OGRYZLO: THE ONTARIO TABLE Q+A with eat local expert and the $10 challenge.

Are you up for it?

38

7 INGREDIENT BOWLS Shrimp Taco, Ramen and Thai Rice bowls for the win

54

7 OF OUR FAVOURITE COOKBOOKS These books are so beautiful you’ll want them on your coffee table

60

FOOD BLOG SPOTLIGHT: LIVING LOU All about Lou plus 4 delicious, global inspired recipes

62

TASTE CANADA AWARDS Celebrating 20 years of celebrating Canadian culinary books + blogs

6 LOVE LOCAL FOOD

EDUCATION 13

APPLE PIE TRAIL Wait, what? A trail all about pie? Yup!

26

NICHE CROPS Some pretty cool things grow in Ontario

48

IN THE KITCHEN Gadgets and gizmos to help you make a delish dish

56

REDUCE YOUR FOOD BUDGET 8 easy ways to save money and reduce food waste

64

AVAILABILITY GUIDE Your go to for when local fruits and veg are in season

FALL 2017 7

VINTAGE HOTELS FOR THE LAST 20 YEARS, Vintage Hotels’ Executive Chefs

changing subtly to accommodate the new crops on offer,

and their talented teams have been working together with

like a strawberry creme brûlée from July becoming a peach

Niagara farmers, producers, vintners, and brewers to bring

creme brûlée in August. Vintage Hotels’ restaurants are not

their guests a culinary experience that is truly farm-to-

part of a franchise, and therefor each Chef has the ability to

table. Or field-to-fork,

shift with the new season’s

or local or however

bounty as he or she wishes.

else you can describe beautifully crafted meals that include food grown, produced and picked right within minutes from each restaurant.

Vintage Hotels’ use of local ingredients doesn’t stop at meat, cheeses and produce, local VQA wines also make frequent appearances on their

Of course, Noble,

menus. You’ll often find

Tiara and Cannery

Niagara wines in reductions

Restaurants have had

and au jus, and flavouring

a distinct advantage

house-made chutneys and

over many Ontario

preserves. And of course,

restaurants in that

their expert sommeliers

they are located in

are on hand, and eager to

the heart of one of

advise on how to complete

the most productive,

your dining experience with

vibrant growing regions

outstanding local vintages.

in the province, but that shouldn’t keep you from being impressed with their 20 year commitment to putting local food on their guests’ plates. Because way back before consumers even knew they wanted to eat locally, Chefs at Vintage Hotels saw the benefits to both quality and flavour that local food brought to their tables.

Vintage Hotels has always felt a strong tie to the Niagara region, and have taken upon themselves the responsibility to showcase the unique foods and wines on offer to the large number of international guests who stay in their hotels. Part of telling the story of a truly Canadian experience, they ensure each guest has the opportunity to explore as a culinary tourist through their menus,

The local flavour of each restaurant’s menu is made clear

their signature trolley Wine Tours and partnerships with

in the seasonality of each new menu, with certain dishes

breweries, chocolatiers and other local makers.

8 LOVE LOCAL FOOD

A LOVE LOCAL FOOD PIONEER As the Vintage Hotels group has grown and expanded outside of Niagara to include the Millcroft Inn and Spa in Caledon, and The Parlour Hotel in Stratford, a commitment to create new partnerships with local producers in both regions has been a top priority. At Millcroft, their large kitchen gardens produce many of the fine ingredients used at Headwaters Restaurant; you don’t get much closer to home than that!

We invite you to add one of Vintage Hotels’ fine restaurants to your next Ontario adventure, or visit their website to book an extra special getaway at one of their luxury hotels and spas.

www.vintage-hotels.com | 1.888.669.5566 | Niagara-on-the-Lake, Ontario, Canada FALL 2017 9

PICK YOUR OWN LOAD THE FAM-JAM IN THE CAR AND TAKE A DRIVE OUT TO THE COUNTRYSIDE TO SOAK UP THE CRISP FALL AIR AT A LOCAL PICK YOUR OWN FARM AND LET THE ADVENTURE BEGIN. PICTURE PERFECT

A LEARNING EXPERIENCE

Double duty the trip, and capture the best fall foliage and

Take this as an opportunity to educate your kids on where

snap a few family photos! If this is your first time visiting a

their food comes from so they can develop a greater sense

pick your own farm with your little ones, you might want to

of connection to their food and to reinforce healthy

capture those precious moments of them climbing a ladder

eating habits.

(with assistance of course) and picking the apple right off the tree. Or, running through the pumpkin patch trying

ENJOY THE COMPANY AND WEATHER

to find that perfectly round one for carving.

If nothing else, have some good old fashioned family time to soak up the last little bit of Vitamin D before

THAT WAS A PIECE OF PIE

winter sets in.

Have plans for your fresh picked fruit or vegetables that keeps the family time rolling. Once you leave the farm,

BE PREPARED FOR THE ELEMENTS

swing by the grocery store and pick up a few items to make

Like all activities it is recommended to have the appropriate

a tart, cobbler, cake, muffins, smoothies or jams! Since

supplies since your family will be outdoors, such as:

apples and pumpkins are in season, make a pie or

sunscreen and bug spray, hats, hand sanitizer, and water.

roasted pumpkin with cinnamon and pork chops, the possibilities are endless.

10 LOVE LOCAL FOOD

We have scouted out some great pick your own locations around the province that go a little extra on the extras! Why not plan a whole day out, fall drives in Ontario are just beautiful. Be sure to tag #lovelocalfood so we can share in the fun!

PINGLE ' S FARM MARKET LOCATION: 1805 Taunton Road East, Hampton, Ontario PICK YOUR OWN: Strawberries, apples, fall raspberries, and pumpkins.

MAKE IT A FAMILY AFFAIR: At the Pingle’s Farm they provide free wagon rides to the strawberry patch and pumpkin patch - Save your energy for carrying a big pumpkin home! They also offer a play area, straw maze, trike track, farm animals, bunnyville, mini-golf, giant slide and sandbox, pedal cart track, an animated farm show, and giant games (checkers, connect 4).

THE LITTLE EXTRAS: November and December offer fresh cut Christmas trees, seasonal decorations, gift baskets, Christmas baked goodies and a visit with Santa (Dec. 2-3, 9-10, 16-17, 2017).

ANDREWS SCENIC ACRES LOCATION: 9365 10th Sideroad, Halton Hills, Ontario PICK YOUR OWN: Apples and pumpkins.

MAKE IT A FAMILY AFFAIR: Andrews Scenic Acres grows 165 acres of fresh fruit and vegetables. The Farm has a picnic area, large playground, farm animal corral (goats, sheep, chickens, turkeys and rabbits), wagon rides, and a haunted forest and straw mountain.

THE LITTLE EXTRAS: From May to October, Andrews' Scenic Acres offers curriculum-based programs to schools including a guided farm tour. As well as modified tours for pre-school, daycares and nursery schools. All tours include a field to table explanation of farming and seasonal

FALL 2017 11

crops — strawberries, raspberries, blueberries, apples,

From the corn maze, wagon rides, jumping pillow, mazes,

pumpkins, and corn. Students will learn about the

pedal cart track, and farm animals they believe these

contribution of honey bees to fruit farming and how

multi-generational experiences are essential to healthy

they make delicious honey.

relationships. Celebrate the world of pumpkins this fall

Specializing in fruit wines made from the berries and

and pick your own pumpkin from the field.

fruit on their farm, the winery offers a wide selection of

THE LITTLE EXTRAS: The more the merrier! Clovermead

in-house made wines. Visitors (of legal drinking age of

also offers an October Pumpkin Tour, exclusively for

course) are welcome to come try a free sample when

students. “How pumpkins grow from seed to fruit,” is what

enjoying their day on the farm.

students will learn on the tour, as well as discuss the stages of the pumpkin growth, and uses. Students will experience a trip to the pumpkin field and will take home their own

NAUMAN ' S

boo boo (small) pumpkin.

LOCATION: 3250 Hessen Strasse R.R. #1, St. Clements, Ontario PICK YOUR OWN: Pumpkins.

MAKE IT A FAMILY AFFAIR: At Nauman's Farm they grow more than 20 different varieties of pumpkins — tall, fat,

GAMMONDALE FARM LOCATION: 426 McCluskey Drive, Slate River, Ontario PICK YOUR OWN: Pumpkins

skinny, bumpy, gnarly, and even pumpkins in many different

MAKE IT A FAMILY AFFAIR: From September 30th -

colours, including red, green, white, blue and beige.

October 29th join Gammondale Farm for their Pumpkinfest.

There are a variety of different activities to take part in while visiting the farm. Challenge your family members to a race through the corn maze. Or, for a nominal fee, Slingshot pumpkins and compete against friends for accuracy. Other fun activities include: rope maze, spider web, straw mountain, beam swing, sand pit, and a giant tube slide.

THE LITTLE EXTRAS: It doesn't stop there, satisfy your fall comfort cravings at their snack bar with delicious farm favourites, as well as Canada's largest variety of squash.

With over 20 attractions to choose from, celebrate the magic of autumn, rain or shine during this 5 weekend event. Partake in a little friendly competition with the Needle in a Haystack Photo Contest – Find the secret scene, take a photo of your group, post it to Gammondale Farm Family Fun Facebook page to win prizes, plus one grand prize valued at $600.

THE LITTLE EXTRAS: Nestled at the base of Candy Mountain in the Slate River Valley, the farm illuminates with warm colour and creates a beautiful backdrop for seasonal outdoor activities and events. Gammondale’s Forest Maze on the mountain is a beautiful place to

CLOVERMEAD LOCATION: 11302 Imperial Road, Aylmer, Ontario

explore after taking a tractor-pulled wagon ride. Don’t pass up the local treats at the Pumpkin Bakery in the Gammondale Loghouse which serves up pumpkin and apple pies, cookies and their famous caramel

PICK YOUR OWN: Apples and pumpkins.

apple sundaes.

MAKE IT A FAMILY AFFAIR: The fourth generation of the

Tag @lovelocalfoodca on your 'pick your own' outing photos and let us know where your favourite spot is!

Heimstraw family invite you to experience the love and efforts their family and staff have poured into Clovermead.

12 LOVE LOCAL FOOD

APPLE PIE TRA I L

BLUE MOUNTAIN & SURROUNDING AREA, ON

The Apple Pie Trail is a culinary adventure trail located in beautiful South Georgian Bay. The trail is an annual celebration of the regions’ rich apple-growing history and superb climatic conditions for doing so.

Visitors to Ontario’s Apple Country can create their own experience by choosing from an extensive list of local vendors including markets, orchards, restaurants, cafes, galleries and more. All of them serving up and dishing out their best translation of the delicious local apple.

DOWNLOAD THE MAP

FALL 2017 13

CRUNCHY ONTARIO APPLE SLAW This slaw is the perfect colourful and healthy accompaniment to your favourite Turkey and Swiss Panini sandwich or homestyle grilled-cheese. Kids will love the crunch – it’s the perfect way to sneak fruit and veggies into lunch time.

Serves: 6-8 INGREDIENTS 4 Ontario Apples, cored

2 tbsp cider vinegar

1 tbsp lemon juice

2 tbsp granulated sugar

2 carrots, julienned or grated

1 tsp each salt and pepper

¼ cabbage, shredded

¼ cup olive oil

2 green onions, sliced DIRECTIONS 1. Thinly slice apples. Arrange 6 slices on top of one another and cut into thin strips. Repeat with remaining apples. In medium bowl, toss apples with lemon juice and stir in carrots, cabbage and green onions.

2. In separate bowl, whisk together vinegar, sugar, salt, pepper and olive oil. Stir into apple mixture and gently toss to combine.

Brought to you by

TIP For best results, use Ontario Gala or Honeycrisp Apples

14 LOVE LOCAL FOOD

FALL 2017 15

RECIPES

TASTE

global

GET READY FOR AN INFUSION OF NEW TASTES AND TANTALIZING FLAVOURS WITH THESE ON-TREND GLOBAL-INSPIRED RECIPES! Global taste has been a hot topic in 2017, and this is one food trend we are sure is here to stay, and we couldn't be happier. We hope these recipes inspire you to incorporate some new flavours into your everyday!

16 LOVE LOCAL FOOD

Give theseÂ

Sweet and Spicy Grilled Chicken Drumsticks a try!

FIND THE FULL RECIPE ON OUR BLOG!

FALL 2017 17

TIP Leave the tortilla's whole, press into an oven-proof bowl, and bake until lightly browned.

Add lettuce and top with the filling.

Yield: Makes 24 regular bites (720 g) Prep time: 10 mins Cook time: 12 mins

Tex-mex

BITES

Brought to you by

INGREDIENTS

DIRECTIONS

6 large flour tortillas

1. Preheat oven to 350°F (180°C).

1 - 19oz can red kidney or

2. Using a 4-inch (10 cm) cookie cutter, cut four rounds out of each flour tortilla.

pinto beans, rinsed and drained 1 cup chunky medium salsa ½ tsp chili powder (optional) 1 cup low-fat cheddar or low-fat mozzarella cheese, grated ¼ cup fresh cilantro chopped sour cream (optional)

Alternatively, use a 3-inch (7.5 cm) cookie cutter to make 7 rounds for mini muffin cups.

Press the tortilla rounds into muffin cups. If the tortillas are not soft enough, carefully microwave the rounds for 15 seconds or lightly brush one side with water.

3. Bake cups for 12-15 minutes, until light golden and crisp (these can be made several days ahead and stored in an airtight container).

4. While cups are baking, combine the beans, salsa, chili powder, cheese and cilantro into a medium bowl.

5. For regular muffin pans, spoon 1½ -2 tbsp. (20-30 mL) filling into the tortilla cups, and ½ -1 tbsp (7-15 mL) into mini cups.

6. Place the cups on a baking sheet and bake for 8-10 minutes.

7. Serve warm with a dollop of light sour cream.

18 LOVE LOCAL FOOD

Brought to you by

d e d n lb e

CUBAN PICADILLO

INGREDIENTS 2 tbsp canola oil 1 lb. lean ground beef 1 package (227g) crimini mushrooms, finely diced 1 small onion, finely chopped

Serves: 4 | Prep time: 10 mins | Cook time: 20 mins

1 small red pepper, diced 2 large cloves of garlic, minced 2 tsp cumin

DIRECTIONS

1 can diced tomatoes

1. Heat oil in large skillet over medium-high heat. Add beef and

½ cup pimento stuffed olives

mushrooms; cook, stirring and breaking up chunks until no longer pink.

2 tbsp olive brine 2 tbsp capers 1 tbsp tomato paste 1 bay leaf Salt & fresh ground black pepper

2. Add onion, red pepper, garlic, and cumin; cook just until vegetables are softened, 5-7 minutes.

3. Stir in diced tomatoes, olives, brine, capers, tomato paste and bay leaf.

Cover, reduce heat to medium-low and cook 10 minutes until thickened.

4. Remove and discard bay leaf, season with salt and pepper and serve over rice.

FALL 2017 19

TIP Whisk together your favourite hot pepper sauce, mayo and a squeeze of lemon for a little extra kick.

20 LOVE LOCAL FOOD

korean

RICE BOWL Serves: 4 | Prep time: 10 minutes | Cook time: 20 minutes INGREDIENTS 2 mini cucumbers, thinly sliced

½ tbsp chili sauce

1 tbsp sugar

1 tbsp brown sugar

¼ cup white wine vinegar

1 lb lean ground pork

Salt & pepper

2 cups Jasmine rice, cooked

2 portabella mushrooms, sliced

per package directions

2 cups chopped kale

1 carrot, grated

¼ cup light soy sauce

3 green onions, sliced

½ tbsp grated ginger

4 eggs, fried over-easy

½ tbsp minced garlic

1 cup kimchi

DIRECTIONS 1. To make the quick pickles: in a small pot add sliced cucumber, sugar, vinegar, salt and pepper. Bring mixture to a boil, stirring frequently. Remove from heat and set aside.

2. In a large non-stick frying pan over medium-high heat, sauté portabella mushrooms until browned, approximately 4-6 minutes. Remove from pan and set aside. In the same pan add chopped kale and sauté 3-4 minutes until wilted. Remove from pan and set aside.

3. In a small bowl, mix soy sauce, ginger, garlic, chili sauce, and brown sugar. To the same frying pan add the pork and cook 3-4 minutes until starting to brown. Add sauce and continue to cook 3-4 minutes, or until no longer pink.

4. While meat cooks prepare rice as per package directions.

5. Divide ingredients among four bowls: rice, pork, mushrooms, kale, pickles, carrot, green onions, egg and kimchi. Serve warm.

FALL 2017 21

MEDITERRANEAN STUFFED TOMATOES Serves: 8 | Prep Time: 10 minutes Cook Time: 25 minutes

INGREDIENTS 8 fresh vine ripen tomatoes 2 cups long grain wild rice, cooked per package directions 1 jar (170 mL) marinated artichokes, chopped 1 medium green pepper, diced ½ cup crumbled feta cheese ½ cup sliced black olives 1 tbsp minced garlic Salt & pepper to taste Olive oil for drizzling (optional) Fresh basil for garnish (optional)

DIRECTIONS 1. Preheat oven to 350°F/177°C. 2. Prepare rice as per package directions.

3. In a large bowl stir together cooked rice, chopped artichokes, diced green pepper, crumbled feta, black olives, garlic and salt & pepper. Set aside.

4. Remove the stems from tomatoes. Using a knife, remove the core of the tomatoes. Scoop out seeds and any tough white core that may remain.

5. Scoop 2-3 spoonfuls of rice mixture into the cavity of the tomatoes. Place each tomato in a glass baking dish. Slowly drizzle each tomato with high quality olive oil.

6. Bake for 15-20 minutes, or until tomatoes have softened.

7. Remove from oven and serve alongside a fresh summer salad or a piece of grilled meat. Garnish with a few basil leaves is desired.

22 LOVE LOCAL FOOD

TIP Serve these alongside a fresh salad for a meatless weeknight meal!

FALL 2017 23

EASY

pad thai

Serves: 6 | Prep Time: 20 minutes | Cook Time: 10 minutes DIRECTIONS

INGREDIENTS 8 oz medium rice noodles /3 cup ketchup

1

1½ cups chicken, cooked and diced

1. In large bowl, soak rice noodles in hot tap water for about 10 minutes until softened but still firm (or follow package

3 tbsp soy sauce

1 carrot, coarsely grated

directions). Drain and rinse with cold water; drain well.

3 tbsp fresh lime juice

3 green onions,

Set aside.

2 tbsp brown sugar

chopped

1 tsp sriracha sauce, or to taste

Garnish (optional):

2 tbsp vegetable oil

chopped peanuts

3 cloves garlic, finely chopped

fresh coriander sprigs

3 eggs, lightly beaten

Brought to you by

2. In small bowl, combine ketchup, soy sauce, juice, sugar and Sriracha. Set aside.

3. In wok or large deep non-stick skillet, heat oil on mediumhigh. Add garlic and stir-fry until fragrant. Add sauce mixture and bring to boil. Add eggs; when they start to set, gently stir mixture together. Add noodles and toss briefly to coat. Add chicken and carrot; stir-fry until heated through. Add green onions and toss to combine.

4. Serve immediately with garnishes (if using) and additional Sriracha if desired.

GET CRACKING EVERY DAY THIS OCTOBER. In Ontario, October is World Egg Month, a month-long celebration of the versatile and nutritious and delicious EGG! You can discover your new favourite egg recipes on the Egg Farmers of Ontario's website www.getcracking.ca.

Egg Farmers of Ontario is an association that represents more than 400 egg farm families. EFO works to ensure that consumers have access to safe, reliable and reasonably priced eggs with a fair return to the farmers.

24 LOVE LOCAL FOOD

Since 1864

Choose from one of our 3 uniquely beautiful hotels, steps from historic downtown Niagara-on-the-Lake.

Signature Wine Trolley Tours

Farm to Table Cuisine

Award-Winning Spas

Lounges and Entertainment

Traditional English Tea Room

Celebrated Service

BOOK YOUR NEXT MEMORABLE GETAWAY TODAY.

www.vintage-hotels.com | 1-888-669-5566 | Niagara-on-the-Lake, ON

N I C H E C RO P S

Okra

26 LOVE LOCAL FOOD

TASTES OF THE WORLD, GROWN IN ONTARIO!

Daikon radish

nappa cabbage

Chinese Long Eggplant

N ewcomers to Canada have contributed greatly to the injection of cultural cuisine now inspiring the daily Canadian diet. Thus, increasing the demand for fresh, affordable vegetables that typically make up parts of their traditional dishes. This means that new opportunities are sprouting up for Ontario farmers to expand their offerings. Here are just a few of the ethnocultural foods being produced right here at home!

FALL 2017 27

bok choy

kohlrabi

Some of them are adapting easily and well to the Ontario climate, others require much more time and attention to produce, but our innovative farmers are coming up with new and creative ways to help these crops thrive. Any of these ‘world crops’ will add a delightfully new dimension to many of your favourite dishes. Look for the ‘Ontario’ label next time you buy, or ask your grocer to source for you.

28 LOVE LOCAL FOOD

HAVE YOU ADDED ANY OF THESE TO YOUR VEGGIE ROTATION?

G I V E T H E M A T RY !

enoki Mushrooms

Tomatillos

FALL 2017 29

KNOWYOUR

FARMER REAL, HEALTHY AND

HUMANELY RAISED FOOD

BY NIKKI GINGRICH

30 LOVE LOCAL FOOD

FALL 2017 31

“ WEPRACTICELIVINGLOCALBYFILLINGOUR

TABLEWITHPRODUCTFROMOTHERLIKEMINDED FARMERS.WEALSOWORKTOGETHERTO HELPPROMOTEEACHOTHER. ”

T

exas Longhorn Cattle aren't your average Ontario

that’s what makes Bryan and Cathy’s farm so remarkable.

bred bovine. When you are up close and personal

“We don’t grow beef here, we grow grass. Our cattle is

with one, it can be a little intimidating due to their

just the mechanism to harvest the grass, that turns into

impressive upward-curving horns that can grow

lean protein. We are driven by the energy of the sun,

up to 7 feet on a mature steer. But don’t let these

and are fitting into the native landscape,” says Bryan.

giant horns fool you into think this breed is aggressive,

The Gilvesys work hard to fit their operation into the

because it’s exactly the opposite. Longhorns are a very

natural environment with a goal to ensure that the water

subdued, gentle, and intelligent animal. Their traits are

that leaves is cleaner than before, and endangered

genetically fixed, resulting in ecologically adapted bovine

species are preserved.

with extremely good health, fertility, teeth, disease resistance, and soundness of body and limb. And, they are uniquely beautiful, no two are alike.

The Longhorn cattle breed thrive on grasslands with little interference by man, which means they are raised in the healthiest possible environment. “We raise Texas

Bryan Gilvesy doesn't farm for the sake of a job, or for

Longhorn Cattle under natural range conditions resulting

the money, he farms for the environment, the philosophy

in all natural beef that reflects our commitment to

of sustainability and the satisfaction of providing real,

sustainability,” says Bryan. “Our cows are able to walk

healthy and humanely raised food.

and get their own feed, can calve unassisted, and easily

Originally born into a successful tobacco business, Bryan

handle the changing seasons.”

took the opportunity in 1992 to transition from tobacco

“Our cattle are happy, and express this everyday through

by investing in his first two Texas Longhorn cattle. Now,

grazing. Mothers get to raise their calves, while they are

25 years later, Bryan and his wife Cathy, daughter Paula,

learning how to be cattle from their mothers,” says Bryan.

and son Joseph, have built a home, and business, they are proud of.

This farm is one of a kind, but what makes it “local” you might ask? YU Ranch is Local Food Plus (LFP) Certified

Their business model is reflective of their love for the

by the award-winning Land Food People Foundation —

environment and belief in being completely transparent

nurturing regional food economies by certifying farmers

when it comes to their farming practices,

and processors for local, sustainable food production.

“we believe in being transparent about the way we raise our beef, and that people should have a better understanding of what they are feeding their families.”

The Gilvesy’s farm is the kind of operation that others should strive to emulate - farming practices that protect the land and promote sustainability should be the norm.

The Gilvesy ranch is a quintessential local farm in Norfolk

When you make the decision to support local farms,

County, operating on 350 acres of grasslands. You may

such as Bryan’s, you can be the encouraging factor giving

think, ‘wait a minute, I thought this was a beef farm,’ but

others that much needed “push” to follow in his footsteps.

32 LOVE LOCAL FOOD

FALL 2017 33

YU RANCH IS PROUD TO WORK WITH THE FOLLOWING BUSINESSES: Langdon Hall, Cambridge

Canada Food & Drink Revolution (CFDR)

Nota Bene Restaurant, Toronto

Le Select Bistro, Toronto

Lago Trattoria, Port Dover

The Stampede Ranch, Guelph

Woolwich Arrow, Guelph

The Combine, Simcoe

Borealis Grille & Bar, Guelph and Kitchener

Café Belong, Toronto

Indigo Lounge, Tillsonburg

University of Toronto, Toronto

Pearle Hospitality, Ancaster

Whistling Gardens, Wilsonville

Miijidaa Cafe + Bistro, Guelph

34 LOVE LOCAL FOOD

“ WHENYOUMAKETHE DECISIONTOSUPPORT LOCALFARMS,SUCHAS BRYAN'S,YOUCAN ALSOHELPMAKEA BIGIMPACT. ” When it comes to grass-fed beef, new research shows that traditional grass-based beef production and finishing actually benefits the environment by decreasing greenhouse gas emissions, increasing biodiversity of pasture ecosystems and improving quality of run-off water from well-managed pastures. Overall, grass-fed beef has actually been shown to reduce the carbon footprint and help the environment rather than hurt it.

“More beef, more birds, more bees, cleaner air and water.

Purchase 100% grass fed beef for the taste and for your health, while experiencing the ecological harmony at YU Ranch” says Bryan.

Visit Brian's website for loads of more great photos and information at yuranch.com

FALL 2017 35

Support a

(byear-round ut res Cowbell’s Founders’ Series is our collection ponsi b ly) of unique and delicious beers, named for the colourful c Blyth’s past. The stories of these village characters are t local business, drink up! our passion for sharing great beer with our community

WhyOntario folks are calling for morebeer Cowbell!and Our Quench your thirst and fuel yourBeer love |for wine, ABSENT LANDLORD DOC PERDUE'S BOBCAT

KELLY

Absent Landlord is our first for ever more?

Inspired

by Westout Coast Kelly cider at one of our top picks this fall. Thirsty Check brew and is our expression of a American Pale Ales and IPAs, Hefew our expanded list of fall favourites on our blog.

Kölsch-style beer. It’s brewed Doc Perdue’s Bobcat Red West our F Cowbell’s Founders’ Series is our year-round collection combining old world and Coast Pale Ale is the second beer new w of unique and delicious beers, named for the colourful characters from new world ingredients, and is in our Founders’ Series.

This brewi Blyth’s past. The stories of these village characters are true — just like unfiltered and for unpasteurized smooth, hoppy ruby red beer elegan our passion sharing great beer with our community. to let its elegant and delicious shows off aromatic pine, zest, Recentlyorang !

ABSENT LANDLORD DOC PERDUE'Scitrus BOBCAT and tropical KELLY'S CONTRAPTION Launched flavours shine through. fruit. with l Absent Landlord is our first ever Inspired by West Coast Kelly’s Contraption New World

Cowbell Brewing, Blyth

brew and is our expression of a American Pale Ales and IPAs, Hefeweizen is the third beer in TheKölsch-style Story of Absent Landlord The Story of Doc Perdue's Bobcat beer. It’s brewed Doc Perdue’s Bobcat Red West our Founders’ Series. It combines combining old world and Coast Pale Ale is the second beer new world German hops Founded in 1855 as Drummond, Blyth Doc Perdue was Blyth’s veterinarian inwith new world ingredients, and is in our Founders’ Series. This brewing innovation to create was renamed the same year after the late 1880’s who had a penchant for unfiltered and unpasteurized smooth, hoppy ruby red beer elegant flavours of banana, a wealthy in Berkshire,shows off aromatic collecting exotic animals and aand love of to let its landowner elegant and delicious pine, zest, orange, melon, bubblegum, England the majority of the drink. cut off being over flavoursbought shine through. citrus and tropical fruit.When once with lowfor bitterness.

Newly opened Cowbell Brewing in Blyth is a

“destination” brewery, bar and restaurant in the heart of Huron County.

town, sight unseen. Henry Blyth, Esq. served at the localThe saloon, he marched The Story of Absent Landlord The Story of Doc Perdue's Bobcat Story of Kelly's Contraption

never made the voyage to visit hisAbsent home and returned with a bobcat onengine a genius, Founded in 1855 asocean Drummond, Blyth Doc Perdue was Blyth’s veterinarian in John B. Kelly was a steam Must Try: Their first release, Landlord Country was renamed the same year after the late 1880’s who had a penchant for and inventor who built a namesake in Canada. Absent Landlord leash, threateningengineer to let it loose if he

a wealthy landowner in Berkshire, collecting exotic animals and a love of working automobile in Blyth, Ontario in Kölsch is after a must try and goes well didn’t with Ontario cheese, England bought the majority of the drink. When once cut off for get beinganother over 1883, four years before Henry Ford. The is named Henry. drink. town, sight unseen. Henry Blyth, Esq. never made the ocean voyage to visit his namesake in Canada. Absent Landlord

served at the local saloon, he marched

weird, unpainted contraption was fitted

leash, threatening to let it loose if he

is named after Henry.

didn’t get another drink.

a racket that it frightened horses and was eventually banned from the mud streets.

The Sto

John B engine workin 1883, f weird, with ir a racke eventu

grilled meats and even pastries, who home and returned with a bobcat on a knew? with iron artillery wheels and made such

New Limburg Brewery, Simcoe If you want traditional, flavourful

Cowbell’s Renegade Series is a small batch, keg-only series that allows our Brewmaster, Stephen Rich, and his team to express their creativity. To date, seven Renegade Series brews have been enjoyed at select licensees across Ontario.

Belgian style ales, perfect for cooler days, New Limburg Brewing Co. is for you.

Must Try: Their flagship beer, the Belgian Blond packs a punch at 7.2%

MEDIA KIT

alcohol and offers fruity, spicy, citrusy and peppery notes and is surprisingly refreshing and easy-drinking.

TWB Brewing, Kitchener Together We’re Bitter (TWB) Co-operative Brewery runs things a little differently in Kitchener. As a multi-stakeholder co-operative, workers and community supporters own the business and have their say on what happens.

Must Try: Hydrocut Session IPA. A portion of sales from this easy drinking, light and refreshing IPA contributes to maintaining Waterloo Region’s system of mountain bike trails.

36 LOVE LOCAL FOOD

| 3

e

Henry of Pelham, Short Hills Bench, St. Catharines Established with their first vintage in 1988, Henry of Pelham is dedicated to producing premium Chardonnay, Riesling, Cabernet Sauvignon and Pinot Noir wines from 100% Ontario grown grapes.

Must Try: If you haven’t tried their Baco Noir Old Vines VQA, you must!

With aromas of cherry, mulberry, and cracked black pepper this medium bodied red is dry on the palate and is layered with berry fruit, plum, black pepper and cedar smoke.

Burning Kiln Winery, St. Williams, Norfolk County When tobacco goes out, wine comes in! Situated on a former tobacco farm in Norfolk County, this rolling Lake Erie winery overlooks the UNESCO-designated Long Point Bay World Biosphere Reserve. With names like Stick Shaker, Cureman’s Chard and Strip Room their wines give a nod to the days of traditional tobacco harvesting.

Must Try: Their Planter Pino Gris or 2010 Chenin Blanc.

Sprucewood Shores Estate Winery, Amherst Travel west along the sandy Lake Erie shores to Amherstburg’s premier 52 acre lakefront winery surrounded by gorgeous ponds, vineyards and gardens. Their Tuscan style “old world” building includes 2nd floor balconies for taking in the stunning view.

Must Try: Their creamy and crisp, refreshing Ontario sparkling riesling offers the refreshing essence of green apple with the smell of ginger and fresh fruit.

FALL 2017 37

7

INGREDIENT

BOWls]

Grab your favourite Ontario foods, add in a flavourful sauce and

you have all you need for a fast, delicious, globally-inspired meal.

We've created 3 quick and easy recipes, with just 7 simple ingredients.

38 LOVE LOCAL FOOD

red onion

SHRIMPTACOB OW L avocado

corn

tex-mex sauce

peppers

shrimp white rice

g

ith w h s i arn

O R T N A CIL FALL 2017 39

R

W L O B N E M A Shiitake Mushrooms

ramen noodles Hard Boiled Egg

broth

Shredded Carrot Sliced pork

40 LOVE LOCAL FOOD

th sprinkle wi

GREENONION

T

O W B L E C I R I A H

red cabbage

carrot sticks

squeeze

of

LIME

chopped peanuts

sliced mango

peanut sauce sliced chicken

jasmine rice

Do you have a favourite combination?

Snap a photo and tag us on social @lovelocalfoodca!

FALL 2017 41

(Petals & Plates)

AN

inaugural EVENT WORTH REPEATING

BY NIKKI GINGRICH

42 LOVE LOCAL FOOD

I

magine a 100-seat harvest table, accented beautifully with vibrant flowers, set in the middle of a large greenhouse, with strings of lights and candles spread down the length of the table. Everywhere you turn you take in the aromatic smells of thousands of flowers in bloom. Then, combining local food, beer and wine, floral designers and chefs, an innovative dinner is served and enjoyed in the warmth and beauty of a truly inspiring evening.

I had the privilege of attending the first Petals and Plates event, a series of flower-focused farm to table dinners, at Canada’s largest floral greenhouse, Rosa Flora in Dunnville, Ontario. The event was an exciting, mustattend celebration of the diverse bounty that our local communities have to offer.

Upon arrival, we entered into the magnificent atrium,

all natural precipitation and diverts it into large holding

with amazing wood beams and a waterfall trickling in the

ponds; the use of a CO2 neutral Biomass Boiler that uses

background, sipped local Ontario wine from Malivoire

wood, which only releases as much CO2 as the trees have

Winery, Beamsville, and snacked on (well, devoured) tasty

absorbed during the course of their life; and the use of

hors d’oeuvres. To keep us engaged during the cocktail

a wind turbine that is able to produce electricity that is

hour, guests were invited by Opening Night Flowers to

delivered directly into the Rosa Flora system and offsets

create their own flower crown or boutonnière, allowing

electricity required from the Ontario grid. The operations

our creativity to flow freely using fresh cut flowers from

at Rosa Flora are impressive on so many levels.

the greenhouse.

The fun and informative tour concluded in the Following the cocktail reception we were lead on a tour

Snapdragon greenhouse where our dinner took place.

of the 1 million square foot greenhouse, which was

The huge harvest table was artfully laid out by Vintage

enlightening to say the least. Surrounded by Lisianthus,

Rentals and Events, with hundreds of flowers meticulously

Snapdragons, Gerbera Daisies, and Lilies, the hosts of

placed by florist Nicholas Smith of Opening Night Flowers.

the evening, Arielle, Josh, and Ralph, guided us around

Truly spectacular, and a beautiful backdrop for the

the energy efficient facilities explaining the day-to-

culinary delights that were about to be served.

day operations and their commitment to sustainable practices. These include recycling water through their

Chef Jan-Willem Stulp, Owner and Executive Chef at Grand

greenhouse roof structure which is designed to catch

Oak Culinary Market, walked us thought the 4-course

FALL 2017 43

dinner he had carefully crafted using only fresh, locally sourced ingredients. His passion for local food was inspiring, and could be tasted in each dish.

First up was a Cool Duet of Cucumber and Watermelon Gazpacho, with Pink Peppercorns and Mint Granita. The cool gazpacho was a much-welcomed relief from the warmth of the greenhouse. The second course consisted of Sunrise Greens with Edible Nasturtiums and Cress, and Warm, Smoked Lake Trout in a Cracked Mustard Dressing. The main course was a Dry-Rubbed Chicken Breast, marinated in Rosewood Mead with Caramelized Onion Compote, Vineland Sweet Potato and Braised Red Cabbage, in Black Cherry Jus. Move over pumpkin spice, this was truly the essence of fall flavour.

Dessert was courtesy of Dairy Farmers of Ontario, who challenged Chef Jan-Willem to create a locally inspired dessert centred around the dairy industry’s most wellknown treat, ice cream. The result was a delicious Baked Apple and Quince ‘Tatin’ in Lavender & Wild Ginger Syrup.

— A BOUT ROSA FLORA LTD.

Established in 1978 by Otto and Corine Bulk, Rosa Flora first grew only fresh cut hybrid tea roses. The business has passed from one generation to the next, and their expert team now grows large gerbera, mini gerbera, snapdragons, lisianthus, and stephanotis under millions of square feet of high-tech greenhouses, making them the largest greenhouse cut flower operation in Canada today.

44 LOVE LOCAL FOOD

Thank you Flowers Canada (Ontario) and pickOntario for the invitation to take part in this new dining experience that highlights Canadian flower growers and their importance in Canada’s agricultural landscape.

IF YOU ARE INTERESTED IN EXPERIENCING PETALS AND PLATES FIRSTHAND, TICKETS ARE NOW ON SALE FOR THE NEXT INSTALMENT IN THE SERIES: COSMIC PLANTS.

BUY TICKETS

FALL 2017 45

46 LOVE LOCAL FOOD

“ These dinners are a celebration of local

flowers, food, wine,

and the people who produce these

wonderful things for all of us to enjoy.”

– JESSELINE GOUGH, FLOWERS CANADA

FALL 2017 47

in the kitchen CONFIDENCE BUILDING TOOLS

1

2

4

6

3

5

7

8

Even the simplest recipes can be intimidating if you don't have the proper tools, so for many of us, attempting a dish from across the globe can seem like too big a stretch. Here are a few of our favourites kitchen gadgets to help you prepare a great meal, especially when cooking international dishes.

For just a small price, (or a small investment) they can make all the difference, and give you the confidence to try new recipes in your own kitchen.

48 LOVE LOCAL FOOD

1.

Dumpling Cube

5.

Cheesecloth

Puffy little vehicles of intense flavour commonly referred to

Cheesecloth is a lightweight woven fabric used by cheese-

as dumplings, gyoza, and samosas (to name a few) are easily

makers to wrap around cheese as it ages. The fabric is

produced using the Dumpling Cube. Simply trim and apply

available in seven different grades and can be helpful

your wrapper to the cube, add your filling of choice, fold

beyond the dairy counter by providing an inexpensive

the cube, and all the tedious work of folding and molding

way to strain soup stock and homemade yogurt, make tofu,

is done for you!

or bundle herbs into a bouquet.

Uncommon Goods; $30.49

Well.ca; $5.98

2.

Mortar and Pestle

6.

Stick Blender

Cooking up some magic in the kitchen? Casting a recipe spell

Stick blenders can take your soups, stews, sauces, and

will take your culinary wizardry from beginner to novice with

aioli’s from zero to creamy in just a few short pulses. There’s

the use of your mortar (like a cauldron) and pestle (like a

really nothing to it, you just drag it through the food and

wand). Grind your spices forming a more robust paste and

blend it to your liking. No transfer, no fuss, and as long as

extracted blend using these helpful tools made from either

that baby is kept immersed, less mess!

ceramic, wood, or stone.

Canadian Tire; $89.99

Hudson’s Bay; $39.99

3.

Cooking Twine

7.

Mandolin

The mandolin first showed up in Italian history around

Cooking twine might just be the oldest most versatile cooking

the mid-15th century but was likely around long before

tool used across the globe. For century upon century it

then. Use this incredible slicing device to thrash through

has been used for everything from tying up cured meats to

everything from artichoke to zucchini and get a nice even

binding turkey legs. In some cultures, we’ve seen it soaked

slice every single time.

to use in grilling vegetables and we’ve even seen it used in baking!

Bed Bath and Beyond; $79.99

Amazon; $7.99 8.

4.

Meat Cleaver

Bamboo Steamer

The nutritional benefits provided by the natural chamber of a bamboo steamer outweigh those of traditional poaching or

The meat cleaver looks scary and as a result, is widely

boiling, bar none. The basket is placed over a pot of simmering

misunderstood. This kitchen workhorse won’t rest for you.

water cooking the food at a gentler pace as the steam rises

It slices with its sharp edge, crushes food such as garlic with

up through its grates. Food retains more vitamins, minerals,

it’s flat sides, tenderizes meats with its dull back edge, and

shape, colour and our favourite, taste!

will even act as a scoop as you transfer food from the cutting board to the heat.

Well.ca; $35.99

Kitchen Smart; $189.99 FALL 2017 49

Loving

LOCAL RESTAURANTS

Earth to Table Bread Bar

No matter where you live in Ontario, there are inspired and inspiring chefs offering uniquely delicious local food menus. Here are just a few local eateries doing just that.

EARTH TO TABLE (BREAD BAR),

Their philosophy is simple, good ingredients matter and

HAMILTON ON – Restaurant

when you practice that, everything tastes better. And, their small but bustling cafe on Hamilton’s trendy Locke Street is setting that bar high for the rest.

Out of our small staff here at love local we have zipped in and out of ETT a few times and have never been disappointed. From scones to pizzas, each bite has been delicious and has hit the mark on our sustainable, locavore foodie checklist.

However, what we find really sets the Bread Bar apart from the rest is the multitude of resources on local organic

Inspired by the bestselling book, Earth to Table: Seasonal Recipes from an Organic Farm, Earth to Table Bread Bar is an open-door almanac to fresh local eating in Ontario.

50 LOVE LOCAL FOOD

eating that they’re willing to share with their following.

Direct from their website, you will find links to slowfood. com, sustainontario.com, featured house recipes, and a quick reference guide to what’s in season in Ontario.

Now, and we would never point fingers, but if we were to

THE SILVER BIRCH RESTAURANT,

truly look to ETT for inspiring local organic eating in our

THUNDER BAY ON – Fine Dining

home kitchens, we’d look no further than directly at their creative, yet simple, and ever-evolving menu. hamilton.breadbar.ca

RINO’S KITCHEN & ALE HOUSE, WINDSOR ON – Gastro Pub

Dining at Silver Birch Restaurant is about as close as you can come to hiking the Northern Ontario terrain or wading through the depths of Lake Superior yourself. It is a true local land and shore experience.

Chef and Owner Darlene Green has poured all of her energy into creating Silver Birch Restaurant. Her menu Rino’s offers the best local flavours Essex County has to offer. True to the farmers who provide them with their fresh array of local ingredients, they’ve built their business model on hard work, passion, and good food. This passion extends itself vibrantly throughout the establishment as they showcase the farmers, winemakers, brewers, and producers that have supplied them with the feast that rests

reflects a deep appreciation for Northern Ontario and her love of the great outdoors. On it, you will find offerings such as the “Boreal Forest Salad”, “Northern Saltimbocca”, and “Wild Blueberry Pork Chop”. Each dish crafted mindfully using iconic Canadian ingredients such as elk, rabbit, walleye, and an abundance of seasonal local produce – the list goes on.

before your eyes when you sit down for a meal at Rino’s.

One thing is clear, if there is room to infuse her food

They want you to know them, their names, their product,

with local flavour, it is an opportunity Darlene will not pass

and the derivatives that make up each one.

up. In fact, she extends her appreciation of local outdoor

In addition, Rino’s looks to up the opportunities for you to experience the fresh local food they source by offering a unique and ever-changing line-up of cooking classes.

culture by outfitting her waterfront location with the serene effects of a cool birch forest and the warmth of a stone fireplace.

Available to children and up, these classes include

Silver Birch is modern, diverse, and a strong leader in the

everything from in-house butcher demos to beer

role of the local food movement in Thunder Bay. Here at

and wine pairings.

love local, we will keep watch on their menu as it transitions

Although their menu changes as frequently as the seasons, Rino’s clientele stays committed through and though. This is no doubt related to the comfortable and quaint atmosphere they add to their down-home farm to table philosophy. Dine at Rino’s and you may just be sitting next to the farmer who

with each season, anticipating our favourite form of local artistry. thesilverbirchrestaurant.com

Visit our blog to read about additional

created the conditions for your beet-root salad to grow.

eat local restaurants in these three cities.

rinoskitchen.com

BY CATHERINE MOMBOURQUETTE FALL 2017 51

FEATURE AUTHOR

LYNN OGRYZLO Q: Tell us about your cookbooks; what inspired you to write them?

A: My first cookbook featured a farmer with every recipe as I wanted to introduce people to the farmer, showing them that THIS is the person responsible for their food. When you get to know the farmer, before you get to the grocery store, he tells you how he makes the food, stories about his family, the fact that his children run in the grass alongside his crop and how they sneak into the garden to eat the food… you begin to build trust with this person and feel a personal connection.

My second book was also about local food and connecting the consumer to the farmer, but it was about seasonality, as people don’t always know or understand why you can’t When it comes to eating local in Ontario, there are few people who know more about it than our featured author, Lynn Ogryzlo, food writer and author of Ontario Table. We spend a lovely hour in conversation with Lynn to learn from her wisdom and expertise, snippets of which you will find on this page, with the full summary available on our blog.

get Ontario asparagus in January.

And then came Ontario Table. As I’ve done with my past books, I included farmer profiles to connect people with their local food, but I also included twenty travel stories. These highlight several Ontario regions, telling the story of what grows there, why it grows there (climate, soil conditions, etc.),

Q: Lynn, you spear-headed the $10 challenge a few

and what some culinary leaders and chefs are doing with the

years ago, why is this a movement that Ontarians

produce grown in that region. What I find most interesting

should embrace and what does it mean to you?

is that each of those twenty regions has a very different

A: People don’t really understand that they CAN make a difference. Everybody wants change in the world and the $10 challenge empowers people to know that THEY can be the change they want by voting with their food dollars.

With just $10 a week, they can help strengthen their local food economy.

One thing I’d like to point out is that the challenge isn’t encouraging you to spend an extra $10, this is diverting $10 you already spend on food and simply making the choice to spend it on a product produced in Ontario.

52 LOVE LOCAL FOOD

culinary profile.

WOW !

THE ONTARIO TABLE: THE BEST FOOD FROM ACROSS THE PROVINCE

by Lynn Ogryzlo

In 2011, Lynn first approached Dr. Kevin Stolarick of the Martin Prosperity Institute at Toronto University and Doug Vallery of Experience Renewal Solutions with the question; if every household in Ontario could be convinced to spend just $10 a week on local food, what would that mean to the province? They responded with following statement: “If every household in Ontario spent $10 a week on local food, we’d have an additional $2.4 billion in our local economy at the end of the year. Keeping our money circulating grows those dollars to $3.6 billion and creates 10,000 new jobs.”

The Ontario Table is more than a cookbook, it is an agricultural journey designed to introduce you to the people, food and culture of Ontario’s local food. Join Lynn on a culinary adventure to 20 delicious culinary destinations throughout Ontario. A journey filled with amazing scenery, people, animals, fields, gardens,

Q: Do you have any favourite recipes from the book?

A: One of my favourite recipes, especially right now, is the Tomato & Basil Tart. It has a lovely pesto in the bottom… and if you’ve ever had fresh summer tomatoes and pesto… you know what I’m talking about! Not only is it flavouful, but it looks great. You can really impress guests with this dish.

orchards, vineyards and of course, food.

With extraordinary simplicity and depth, The Ontario Table offers more than 100 recipes that fit snugly into anyone’s kitchen, with mouthwatering pictures of each dish that will seduce the palates of culinary novices to great home cooks. The recipes reflect the flavour of the province, whether it be a plate of simple salad

Q: What is the one tip you have for people who are

greens kissed with extra virgin canola oil; a slow cooked,

looking to eat local year-round?

aromatic winter wine roast; or the perfect mushroom

A: You can absolutely take the $10 challenge when shopping at the grocery store, and it doesn’t matter if it’s January or July, there will be some type of Ontario product you can spend your $10 on. And I guess my tip would be that locally grown food is better for you. There are more

bread pudding.

Watch for Lynn’s next book which will focus on all the health benefits of eating local, slated for release in late 2018!

vitamins, minerals and antioxidants in local food as it has the chance to fully ripen on the vine or tree before being harvested, meaning it’s given the opportunity to retain all its nutrients. So, at the end of the day, buying local is good for your health as well as good for the economy.

Two great reasons to eat local!

FALL 2017 53

LOVE LOCAL FOOD ' S FAVOURITE ONTARIO COOKBOOKS YUM & YUMMER: RIDICULOUSLY TASTY RECIPES

OTTAWA COOKS: SIGNATURE DISHES FROM THE

THAT’LL BLOW YOUR MIND, BUT NOT YOUR DIET!

FINEST CHEFS OF CANADA'S CAPITAL REGION*

by Greta Podleski

by Anne Desbrisay Want healthy recipes that

Ottawa is not your typical national

actually taste great? DONE!

capital. It straddles two provinces,

With plenty of gluten-free,

bridges three founding cultures,

dairy-free and vegan options,

and may be better known for its

as well as good ol' fashion

Hill and canal than for its cooking.

comfort foods with a healthy

Ottawa Cooks changes that. Award-

twist and "splurge-worthy" treats,

winning food writer Anne DesBrisay

YUM & YUMMER is packed with

brings together recipes from forty-

"ridiculously tasty recipes that'll blow your mind but not

one of the Capital Region's most inspiring cooks. From fine

your diet!" From Looneyspoons recipe creator and four

restaurants, food trucks and farmhouse kitchens, here are

time #1 bestselling cookbook author, Greta Podleski,

signature dishes, favourite staff meals and traditional family

YUM & YUMMER is the first cookbook EVER to include a

recipes that assert what people in Ottawa already know: for

stunning, full-page food photo PLUS a fun, fast-paced,

more than twenty years, this capital has been quietly and

60-second how-to video for every single recipe! Using

steadily growing one of the most interesting and diverse

common, everyday ingredients found at your local grocery

food cultures in the country.

store, YUM & YUMMER makes healthy eating delicious and fun for everyone!

BOBBETTE & BELLE: CLASSIC RECIPES FROM THE CELEBRATED PASTRY SHOP*

THE MESSY BAKER: MORE THAN 75 DELICIOUS RECIPES FROM A REAL KITCHEN

by Charmian Christie

by Allyson Bobbitt and Sarah Bell Allyson Bobbitt and Sarah Bell have been sharing their delectable

The Messy Baker offers food made

creations with adoring patrons

and enjoyed in a kitchen not unlike

since the first Bobbette & Belle

your own. Charmian Christie has

pastry shop opened its doors in

worked in many professional

2010. In Bobbette & Belle, Allyson

kitchens but prefers the realities

and Sarah share their most loved

of a home setting to a stainless

recipes that fill their French-inspired

steel "test" kitchen every time. It

pastry shops, from Soft and Chewy Ginger Cookies and Dark

just makes things taste better!

Chocolate Brownie Fudge Cake to Caramelized Almond Torte

There is nothing trendy or artful about real baking; it's

and Mile-High Lemon Meringue Pie. Over 100 recipes and

honest, sticky, humble and moreish.

variations including classic cookies and bars; cupcakes and layer cakes; loaves, scones, bundts and tortes; crumbles, tarts and pies; French macarons; confections and more to create your own magical world of sweets at home.

54 LOVE LOCAL FOOD

FOOD TO GROW: A SIMPLE, NO-FAIL GUIDE TO

BATCH: OVER 200 RECIPES, TIPS AND TECHNIQUES

GROWING YOUR OWN VEGETABLES, FRUITS AND HERBS*

FOR A WELL PRESERVED KITCHEN*

by Frank Ferragine

by Joel MacCharles and Dana Harrison Food to Grow simplifies every

Joel and Dana’s journey into

growing decision you’ll need to

preserving began with an innocent

make. Frankie helps you evaluate

lesson in making jam. Almost a

your space, decide just how much

decade later, WellPreserved.ca

time you want to invest and then

is an extraordinary resource

make the smartest choices about

for both beginners and experts

which plants will give you the best

alike. Their much-anticipated

bang for your buck. He guides you through the entire

first cookbook showcases seven

growing season from prepping and planning, to planting,

different preserving techniques—waterbath canning,

weeding and harvesting (the best part!), and he shares not

pressure canning, dehydrating, fermenting, cellaring, salting

just which veggies, fruits and herbs have become Frankie’s

& smoking, and infusing—and takes readers on a trip to the

Favourites, but also which plants just aren’t worth the effort.

market in twenty-five ingredients. Within each ingredient chapter, you’ll find multiple preserving recipes using the

OH SHE GLOWS EVERY DAY: QUICK AND SIMPLY SATISFYING PLANT-BASED RECIPES*

by Angela Liddon

different methods. From apples, pears, peaches and rhubarb, to asparagus, peppers, mushrooms, and tomatoes, and covering a variety of meat and fish, Batch teaches you everything you need to know to get the most out

In this highly anticipated new

of your kitchen.

cookbook, Angela shares wildly delicious recipes that are perfect for busy lifestyles, promising to make plant-based eating convenient every day of the week—including holidays and special occasions! Filled with more than 100 family-friendly recipes everyone will love, like Oh Em Gee Veggie Burgers, Fusilli Lentil-Mushroom Bolognese, Apple Pie Overnight Oats, Mocha Empower Glo Bars, and the Ultimate Flourless Brownies, Oh She Glows Every Day also includes easy-to-

If you're looking for more cookbook

make homemade staples; useful information on essential

inspiration check out all the amazing

pantry ingredients; tips on making recipes kid-, allergy-, and freezer-friendly; and so much more

authors who have been shortlisted for the Taste Canada Awards. *Shortlisted by Taste Canada Awards, 2017

FALL 2017 55

8 THINGS YOU CAN DO

To reduce your food budgeT

If I Told you I could save you 20 % on your monThly grocery bill, you'd siT up and Take noTice righT?

The easiest way to save doesn’t involve coupon clipping or buying in bulk, it is as simple as this: stop throwing away your food! Approximately 40% of food produced in Canada goes to waste, and 47% of that waste happens at home. In your home. In my home. Ugh, that’s hard to admit. Our packed fridges hide moulding fruits and veg and our overflowing cupboards hoard half-empty boxes of stale crackers. And this sad, ignored food is the very same food you were so excited to put in your grocery cart, a few short weeks ago.

But don’t despair! Here are 8 EASY things you can do to keep your money in your wallet and your fridge organized.

56 LOVE LOCAL FOOD

1.

Plan ahead

Before you head to the grocery store, have a good plan for what you need to buy, and stick to it. Impulse buys often lead to too much food to consume before our next trip to the store. But do plan for snacks and goodies on your list, planning doesn’t mean you can’t eat what you want, it just helps you buy only what you need.

2.

Buy less

Bringing home smaller amounts of items that may easily go bad or stale means that you can actually finish them off. How often are we tossing the last peach or dumping out ½ of the cream because we bought the larger version, as it was a ‘better deal’?

And buy fewer options. Stick to 1 box of crackers instead of 3, that way you will get to the end of the box, rather than eating 60% of all 3 boxes.

3.

Clean your fridge

Commit to cleaning out the fridge before you go to the store so you will know that you already have chickpeas and olives for the salad you are making. Move older items to the front and put your fresh groceries in the back, so that you have no excuse not to use up last week’s broccoli first.

4.

EaT firsT bin

If your family is notorious for eating the new apples instead of last week’s grapes, designate an ‘eat first’ bin so that they know to leave the other options until the eat first bin is empty. This will lead to great lifetime habits and maybe inspire you to put something new into tonight’s stirfry.

FALL 2017 57

5.

Ignore labels

Did you know that in Canada, only a very small number of foods are required to have an expiration date? Things like baby formula and meal replacements but very little else! (Visit inspection.gc.ca for a full list) with most other foods, companies put ‘best before’ dates on their products to show just that, it is best before, but that doesn’t mean it is bad or off because it is 2 days or even 2 months later. Use your discretion, but stop thinking you can’t eat perfectly good hummus because the label says so.

Don’t be tricked into spending more money than you need to by re-buying a perfectly usable product.

6.

LefTover nighT

Designate 1 or 2 meals a week where you have a fun, weird dinner consisting of all the leftovers and foods that need to be eaten up. It can seem a little strange to eat Chinese food and tomato soup, but you can feel good knowing that you are saving money and saving good food from filling the landfill or your compost.

7.

WhaT can I make wiTh

?

Fill in the blank! Rather than thinking you have no need for the last half of the cranberries you bought for Thanksgiving, get creative and look for a new way to use them. There are so many delicious recipes available online (and in this magazine!) so get out your phone and start searching. If you have a few products to use up, put them all in the search box and see what you can make. You may find a new favourite, or you may never want to eat that dish again, but hey, at least you are full and you didn’t throw good food away.

8.

I'm all abouT The curry!

In our house, we love us a good curry. Red, yellow, coconut, yum, yum, yum!

So an easy way to use up the last of our veggies and leftover turkey is to throw it all into a pan and make a curry. What is your favourite ‘kitchen sink’ meal?

Salad, rice bowl, casserole, soup?

58 LOVE LOCAL FOOD

Food waste in Canada is becoming an increasing concern as, even with our abundant food production, we still struggle to feed all Canadians. So let’s do our part where we can, and maybe, as we start saving part of our grocery budget by using everything that we buy, we will have more money to donate to our local food banks, or to put towards programs that help feed our school children.

Happy lefTovers everyone!

FALL 2017 59

FOOD BLOG SPOTLIGHT

L I V I N G LO U Revolution Blog of the month. Louisa

Q. What one tip do you have for

has appeared on national television

people who are looking to eat

and written for multiple media outlets

local year-round?

including Chatelaine.com, Cityline.ca,

Winter can be challenging when

TheKit.ca and The College Prepster

it comes to eating local, I always

and creates recipe for a number of

encourage people to experiment

Canadian brands.

with ingredients in new ways and play around with flavours.

We chatted with Louisa from her home in Toronto to find out her

For one of her favourite globally

take on loving local food:

inspired recipes, Louisa shared with us her Spicy Ginger Scallion Soup

Louisa Clements is the professional recipe developer, writer, photographer and food enthusiast behind the Canadian food blog Living Lou. She is passionate about leading a healthy lifestyle and creates simple, fresh and flavourful recipes to inspire others. Living Lou was chosen as Hill & Knowlton's top ten food blogs to follow as well as Jamie Oliver’s Food

Q. What does local food mean

recipe which is perfect for cooler

to you?

fall days and nights. Packed with

Local food to me is all about connecting

mushrooms, ginger and scallions this

with farmers, there’s nothing better

quick vegetarian and gluten-free soup

than stopping by a roadside stand

is a paired-down but flavourful version

to pick up freshly picked produce.

of everyone’s favourite Vietnamese restaurant offering.

Q. What is your favourite local food & why?

Other favourites are Vegetarian

I try to eat with the seasons as much

Singapore Noodles, Moroccan

as possible, but nothing makes me

Vegetable Soup, and Farro Tabbouleh.

happier than local asparagus hitting the shelves in the spring! To me, this is a sign that the shelves will be loaded with local produce in no time.

CLICK BELOW TO TRY SOME OF LOU'S GLOBAL INSPIRED RECIPES!

60 LOVE LOCAL FOOD

RECIPE

To help celebrate Agriculture Week Louisa will be hosting the LOVE LOCAL FOOD Twitter party on Thursday, October 6, 2017. Mark your calendar’s and join in for great

S P I C Y GINGER SC ALLI O N SO U P

conversations and prizes.

by Louisa Clements, Living Lou Blog INGREDIENTS 2 tbsp olive oil

2 tbsp minced fresh ginger

1 cinnamon stick

1 bunch scallions, white and light

2 cups sliced button mushrooms

3 tbsp lime juice

green parts halved lengthwise,

3 tbsp low-sodium soy sauce

1 tsp sesame oil

tops thinly sliced and reserved

2 tsp sriracha

125 g vermicelli rice noodles, cooked

2 cloves garlic, minced

4 cups vegetable broth

according to package directions

2 cups water DIRECTIONS 1. Heat olive oil over medium-high heat. Add halved

3. Add vegetable broth, water and cinnamon stick.

white and light green parts of scallions, garlic and ginger.

Bring to a boil. Cover and simmer for 5 minutes.

Saute for 1-2 minutes.

4. Remove cinnamon stick. Add lime juice, sesame oil

2. Add mushrooms, soy sauce and sriracha. Cook for

and cooked vermicelli noodles.

2 minutes.

5. Sprinkle with reserved scallions and serve.

CHECK OUT THIS RECIPE AND MORE ON HER BLOG, LIVINGLOU.COM FALL 2017 61

TASTE CANADA AWARDS MARKS ITS 20 TH YEAR CELEBRATING ITS 20 TH YEAR, Taste Canada Awards/ Les Lauréats des Saveurs du Canada has announced the shortlisted titles of books and food blogs competing for a coveted culinary writing award. Taste Canada Awards celebrates Canada’s world-class culinary writers of books and blogs in both official languages. The winners will be announced at the awards gala on October 30, 2017 in Toronto.

Over the past 20 years, Taste Canada Awards has honoured 208 Canadian-authored books and blogs that have covered an array of topics related to food in both official languages: Canada’s culinary history, culinary narratives, regional and local food stories, seasonal foods and single ingredients, food trends at home and abroad, healthy food and

important to me to present the awards to books written in

nutrition, and everyday recipes for families.

English and French.”

Taste Canada Awards was founded 20 years ago by Jo

The presentation of the first awards were held every other

Marie Powers, formerly a professor at the School of Hotel and Food Administration at Guelph University, now retired.

year at the Cuisine Canada conference. “Other years, we presented the trophies at a potluck dinner - and you can

Powers continues to serve on the Taste Canada Awards

imagine, the food was incredible,” said Powers.

board of directors.

The awards (then known as the Cuisine Canada Cookbook

“Our food writers, who I believe are the best in the world,

Awards) had one category – Cookbooks. In the years that

deserved recognition,” says Powers. “And, it was very

followed the categories changed and grew. In 2012, a new name and branding was launched together with the newly incorporated not-for profit status. Today, Taste Canada Awards has seven categories in both official languages.

“Canadian culinary writing is about so much more than just recipe books. These award-winning books and blogs reveal the very essence of Canada – our culture, our land, our farms, our crops, our chefs, our languages, our families, our travels, and our global perspective – through the art of writing,” said Donna Dooher, Chair, Board of Directors, Taste Canada Awards. “For 20 years, Taste Canada Awards has shined a spotlight on Canadian culinary writers and the Canadian publishing industry and we are honoured to play a central role in the celebration of Canada’s food culture.”

62 LOVE LOCAL FOOD

The Taste Canada Awards Gala is a one-of-a-kind gastronomic celebration with an incredible array of chef-led food stations and a Red-Carpet event. This year, the Gala will be held at a new venue, the Ritz-Carlton Toronto, and will be hosted by the Food Network Canada’s Noah Cappe, host of Carnival Eats. Early bird tickets are now on sale at TasteCanada.org.

“We couldn’t present an event of this caliber without the generosity of our sponsors and partners, and the support of our dedicated volunteers,” said Karen Baxter, Executive Director, Taste Canada Awards. “This year Gala promises to be our best yet. Anyone who loves cookbooks and food blogs should attend to see our talented Canadian culinary writers get the recognition they deserve!”

At the Gala, Taste Canada Awards will also name this year’s Hall of Fame Award inductees (living and posthumous) sponsored by The Culinary Historians of Canada, and the winner of Cooks the Books, a culinary student competition.

The Taste Canada AWARDS GALA Join us to celebrate Canada's world-class culinary writers and our diverse food culture.

Taste Canada Cooks the Books will be held at Mildred’s

MONDAY, OCTOBER 30, 2017

Temple Kitchen in Toronto on October 29th. Cooks the

The Ritz-Carlton Toronto Hotel | 5:30PM

Books is a cooking competition that invites Canadian culinary students from across the nation to compete for the title of Canada’s Best New Student Chefs. Taste Canada

Tickets on sale now at

tastecanada.org/gala

Cooks the Books is presented in partnership with the Alberta Canola Producers Commission. Tickets to Cooks the Books are $30 at the door or online at www.tastecanada.org.

In 2016, the total units sold in Canada for books in the “Cooking” subject category amounted to 1.3 million for a total value of $43 million, according to BookNet Canada.

For more information about Taste Canada Awards, visit the website TasteCanada.org.

FALL 2017 63

AVA I LA B I L I T Y G U I D E

See when Ontario fruits and vegetables are in season !

FRUITS Apples

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64 LOVE LOCAL FOOD

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VEGETABLES Artichoke Asian Vegetables

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Lettuce (assorted)

Onions (green) Onions (red)

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Peas (green)

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Peppers (field) Peppers (greenhouse) Potatoes

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Summer squash Sweet potatoes Tomatoes (field) Tomatoes (greenhouse) Zucchini

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FALL 2017 65

CELEBRATE ONTARIO AG WEEK !

Join us for a #LoveLocalFood Twitter Party

PARTY DETAILS Thursday, October 5 at 8:00pm ET Hosts: @Living_lou & @LoveLocalFoodCA Moderator: @BrittanyStager Hashtag: #LoveLocalFood | RSVP: LoveLocalFood.ca/blog

*

PRIZES : One "Baking with Apples" basket from @ontarioapples, two tickets for @tastecanada's "Cooks the Books" at @mildredstemple on October 29th, one brilliant beans basket from @ontariobeans, one @getcracking egg prize pack, and three $50 Metro grocery gift cards.

Grand Prize: One $250 Metro Grocery Gift Card

*Everyone is welcome to join the party, however, only those in Ontario are eligible to win prizes.

Show us your market haul and tag @lovelocalfoodca for a chance to win a bag!

FALL 2017 67

Thanks To our wonderful parTners!

FALL 2017 | lovelocalfood.ca