On Friday April 11th, Green Enterprise Toronto, Slow Food Toronto and Local Food Plus will host the first annual Brewers Plate Toronto at Berkeley Church - a gala dinner event that pairs locally made beers with gourmet dishes, all made from local ingredients. Brewers Plate intends to promote local independent brewers, chefs, food artisans and local growers.
The tickets for this event are worth $150.00 each. Proceed for this event benefit Green Enterprise Toronto (GET) a non-profit initiative founded in 2006 working to promote “a future in which diverse, self-reliant local living economies prosper in a sustainable manner to meet the needs of people, planet and profit”.
One lucky reader of the Foodie-file will win two tickets to Brewers Plate Toronto. After this long, harsh winter it might seem impossible to eat a gourmet meal that was prepared with local ingredients however the six participating restaurants and breweries intend to do just that. To win the two tickets for this evening of great food, artisan beer and entertainment, in honour of “Go Green Month” at Canadian Living, post your best ideas in the comments of today’s post for eating locally in the dying dark days of our Canadian winter. Feel free to include recipes, tips, places to shop, menu ideas etc.
The most creative answer to this foodie dilemma will win the tickets. I will announce the winner here in the Foodie-file on Thursday April tenth. The event takes place in Toronto so make sure you can come - I would love for everyone to feel free to submit responses (maybe I can come up with another prize for those farther a field - I ‘ll keep you posted!)
OK foodies - get thinking green and post those comments!
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With winter still upon us, and not even a crocus popping up through the still remaining snow, I set out to make a dessert for my family that would remind us of summer. The inspiration: The time we spent in a friend’s garden in southern England last summer. The dessert: my own take on Eton Mess. All the ingredients are local, except for the sugar, and the recipe is easy.
For those who have never had it, Eton Mess (named after the boys school near Windsor, England) can be made simply using fresh whipped cream, meringues and berries.
Visit your local farmers market (we have a great one in London, Ontario) and pick up local whipping cream and eggs. Make up meringues using your favourite recipe(or get them from you local baker) and crush them into large chunks. Whip up the cream, adding about 1 1/2 tbsp. of sugar, until stiff peaks form. I froze some whole Ontario strawberries last summer (I knew I would miss them during the winter), thawed them out and added them to the whipping cream along with the crushed meringues. You can really add any fruit you want and the meringues will add the sweetness.
This dessert was a hit after our family’s recent Easter brunch. Light and tasty after a heavy meal, when everyone still wanted something sweet…but no more chocolate!
Comment by Angela — March 28, 2008 @ 6:48 pm
Hey Christine,
This sounds great. Wondering how I slipped thru the cracks at being notified for this event. We are a local co. spelializing in cold pressed extra virgin canola oil AND soybean oils. Check out our website www.pristinegourmet.com we were as well just featured in the April issue of ‘SAVEUR’. Or you may contact us by phone at 519.443.4658.
Jason
Comment by Jason Persall — April 3, 2008 @ 11:11 am
Winter…it’s long, cold, dark and makes it seemingly impossible to find good fresh local produce. Our family tries to beat the winter blahs by using locally grown root vegetables (a winter staple) as much as possible. Though my freezer may be full of spicy squash soup and dinners filled with mashed potatoes and rutabagas it makes us feel good to keep the items on our table local.
To avoid total potato and squash overload in advance we buy summer produce and pickle, preserve, jar and store many items. Simply making apple sauce in the fall with local fruit and storing it in the cupboard until it’s time for your Easter ham makes a big difference. If you have access to dry ice you can preserve/flash freeze local and organic fruits whole or sliced and use them throughout the winter months in desserts, on cereal or even in smoothies.
Despite the fact that preserving, storing and freezing local summer vegetables and fruits can be time consuming when you are doing it everything evens out during the cold months when you have little motivation to cook. All you have to do is thaw and serve. Bonus is you save on preservatives, additives, colouring agents and of course the environment. When you don’t buy these items at the grocery store emissions are saved versus when they’ve been shipped from Asia, Africa or even further.
Comment by Megan — April 3, 2008 @ 1:02 pm
Nothing beats a fresh loaf of St. Johns Bakery bread (any type will do) and some local cheeses from Monteforte Diary. Throw in a glass of Cave Spring Chardonny Musque and you’re in heaven!
Comment by Judy — April 3, 2008 @ 4:48 pm
This was accidentally posted by Kathy on the wrong post - I am adding her comment in.
Just recently opened on Queen St. East is an
Organic Butchers called Rowe Farm Organic Meats.
They have everthing organic; from whole chickens, prime rib,frozen enchiladas, frozen dog food, sausages, dairy products, deli meats etc.
Leslieville has become a much more rounded out neighbourhood since institutions like the Cheese
Market, Brick St. Bakery and newcomer Rowe Farms
moved in. The demand for Organic product is here
to stay as people are educating themselves on the
nutritional importance of eating organic.
Comment by Christine — April 4, 2008 @ 10:08 am
http://www.interwood.com/a/p/aero/AeroDetails.shtml
Christine- I think your readers are missing the boat on this one! freeze shmeeze… fresh from your countertop all winter long- next to the magic bullet the “aerogarden” should be every wannabe chef’s best friend….fresh peppers, fresh lettuce, fresh tomatoes, fresh herbs …. for a lover of food but an uninspired cook and an impatient gardener this turned out to be the best wedding present ever! winter? what winter?
Comment by angie — April 4, 2008 @ 2:01 pm
WOW -I am thrilled to be outting myself as an aerogarden user as well. I thought I was the only one! easy to use with shockingly good results! really! and a big YES to St John’s bakery with Monteforte cheeses.
Comment by andrea — April 4, 2008 @ 2:15 pm
Hey Christine,
I challenge you to come up with the best French onion soup recipe. When I think of
the dying dark days of Canadian Winter I think that soup is such a comfort food winner! What better way to using up a bag of onions and some really rich beef stock or demi glace as the base. Slap on a piece of toasty sourdough bread smothered in ooey gooey emmenthal cheese. Yum Yum.
Comment by Kathy Morren — April 4, 2008 @ 2:36 pm
May I suggest one recipe? Jamie Oliver is very british but very good. He came up with an amazing onion soup recipe. Since Ontario onions, garlic and leeks are all available in the Canadian winter, and since I have available both dried and frozen sage from my garden,I made this recipe. (I think my red onions were not from Ontario, and I didn’t use shallots, but otherwise I followed it carefully. It is absolutely fabulous,and when he says it feeds eight, it really does! It freezes beautifully too! It also adapts well to the slow cooker- always a bonus. I’ve not tried it in the microwave, though.
( I hope this blog coding converts URLs to links- if not , just cut and paste it into theaddress box!)
http://www.channel4.com/food/recipes/chefs/jamie-oliver/english-onion-soup-with-sage-and-cheddar-recipe_p_1.html
Comment by Caroline — April 5, 2008 @ 5:05 pm
One way of eating locally all year round is to “contract” an organic farmer to grow for you. There are a couple of farms that do this near Ottawa- you contract for a year, get a regular delivery of all kinds of produce ALL YEAR ROUND, recipes for unusual offerings, and are allowed to add or remove whatever is your preference. I’ve not tried this yet, but I’m dithering about it. Here’s one example from near me:
http://www.brysonfarms.com/web/works.htm
Comment by Caroline — April 5, 2008 @ 5:10 pm
There are a ton of edible roots and bulbs growing wild and locally in March and April if you’re inclined to learn about them and forage, which I can’t say I’ve done yet but it would be interesting to reclaim this lost knowledge. Most major cities have groups that will teach you to forage in city parks for edible, wild plants. And if you live in the country, you could train your dog to sniff out the good stuff for you!
Comment by Marge — April 6, 2008 @ 5:15 pm
Kathy Morren was looking for the ultimate french onion soup recipe in her comment posted above. Well guess what, Canadian Living has already invented it. I’ve been making the French Onion Soup with Madeira from The Canadian Living Entertaining Cookbook for many years and it’s always gotten rave reviews. If you don’t happen to have a copy of the book perhaps they will make it available to you Kathy.
Comment by Judy — April 7, 2008 @ 7:01 pm
Last year I discovered the *100 Mile Diet* of course my husband thought I had found some new fad at first, but seeing the quality and quanity of produce I found locally {Durham region} he sings a different tune now.
My favorite thing to use this time of year are mushrooms. I try to incorporate them into all sorts of recipes. Of course potatoes are a staple in our home, but mushrooms certainly liven up any potatoe dish and make a mean quiche when used with locally produced eggs.
So glad to have discovered this neat little blog!
Comment by Kathy — April 8, 2008 @ 10:59 pm
Eating locally in the dead of our Canadian winter is something our family looks forward to every year!
Our parents moved to Thorold, Ontario a decade ago, and our family is now scattered around the Toronto area and down in Rochester, New York. Every year, in early February, my Dad contacts the family and starts making arrangements for our Pancake Breakfast.
We pick a weekend and converge on White Meadows Farms in Effington. The breakfast is filled with ingredients that are locally sourced - most from the farm itself. Eggs, bacon, homemade sausage rounds, big fluffy pancakes and, of course, that amazing maple syrup!
After breakfast, we pop over to the boiler house, where I am sure you gain weight simply by breathing. We all get a quick lesson on how maple syrup is made and then race over to the barn to see the newborn goats and sheep.
We spend the afternoon in the Niagara region, checking out a winery or two and then pop into Graves in Niagara on the Lake to stock up on those great jams. Of course, the day is never complete for my Father until we pick up some locally made Maple Fudge.
At the end of the afternoon, we’ll head back to Thorold and over to Big Red to pick up some of their Peameal Bacon - they cure it in large barrels in the middle of the store. You haven’t lived until you have grilled a piece of Big Red Peameal on the BBQ and popped it into a bun with a touch of grainy mustard. It really is the best!
http://www.bigredmarket.com/meat.htm
This is the last weekend to get breakfast at the farm, so if I have convinced you that this would be a great way to celebrate local food, you will have to get down there fast! Be sure to check out the Maple Butter while you are there. It is sweet and smooth, and fabulous on homemade pancakes or toast!
http://www.whitemeadowsfarms.com/
Comment by Colleen Cole — April 9, 2008 @ 12:03 am
I realized my instructions were a bit convoluted and a few responses ended up in the wrong posting - I am adding them in…
I used to think that organic produce was too expensive, but the prices seem to be coming slowly down. If you comparison shop, you’d be surprised –there are deals to be had! To make things more affordable, I just look at my weekly supermarket flyers for the organic produce that’s on sale. I also like to shop at St. Lawrence Market not only because it’s close and I can walk there, but because I like to support our local farmers. TIP: If you go near the end of the day on Saturdays, you can get some deals because the vendors want to get rid of stuff.
M.A. Lee
Comment by Christine Picheca — April 10, 2008 @ 8:58 am
With all the changes in the world I have become more aware in the last years, purchase all my greens through my local Wheat and Berry Vegetarian organic store (red chard)etc, also purchase Kosher products through Loblaws. I beleive highly in nourishing our bodies with locally organic products healthier shows in our whole overall appearance, physically and mentally skin is glowing mind is clearer, helps combat the prices are now comparable more variety. I use the supplement “RHODIOLA” BEING A O Positive BLOOD TYPE helps me focus without having my mind all over the map, amazing. Household products are Green Clean products environmentally friendly no harsh fumes, for myself and my three cats and partner which are purchased at my local Co-op store help save our planet, makes more sense.
Comment by Marianne Guint — April 7, 2008 @ 5:17 pm |Edit This
Comment by Christine Picheca — April 10, 2008 @ 8:58 am
What could be better local lobster and potato salad
Comment by carmel m fox — April 8, 2008 @ 8:54 pm |Edit This
Comment by Christine Picheca — April 10, 2008 @ 9:34 am
There is a place in Ottawa called the Wild Oats that serves oragnic and mostley vegetarian meals (they serve eggs and dairy), and while we absolutley love this place I find that (and with a lot of (vegan/vegetarian/organic restaurents and stores the people dont seem to be all that friendly.) As if to almost say, HEY, we know your a faker and you eat meat and non organic foods sometimes! I just think the staff could sometimes be a little friendlier to customers who may not know what to order in a non-traditional restuarent.
Now, I do recommend the food at Wild Oats on Bank St, in Ottawa because the experience as a whole is fantastic (try one of there breakfast specials, you wont want to eat anyone elses eggs ever again) They also provide a wide variety of fair trade coffees and teas, a bakery with fresh organic breads and desserts and the best part is the local paintings for sale that adorn the walls of this eclectic restaurent.
Comment by Jennifer — April 8, 2008 @ 9:42 pm |Edit This
Comment by Christine Picheca — April 10, 2008 @ 9:35 am
The best take on eating local is the way of eating in the book “The 100 Mile Diet”. Unfortunately, because of our cold climate, we would not receive all our nutrients by eating locally in Ontario, anyways. But, by choosing what’s in season when it’s in season, you also do your body a favour by allowing it to adapt to its own eating rythmn - and of course, eating as much as possible organically grown and hormone free. Come spring, that’s when Ontario really shines! So enjoy!
Comment by Pam Grieve — April 10, 2008 @ 11:16 am