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Virtual Food Festival
June/July 2010
Norfolk County is proud to be one of Ontario’s largest growing regions of many of your favorite foods.
The area has such an abundance of locally-grown and produced foods that you’ll be amazed at the diversity and selection.
How can you find the farms?
Call or email us for a copy of the Norfolk County Map & Local Food Guide.
www.norfolkfarms.com
WHAT’S IN SEASON:
June: strawberries, peas, field cucumbers, green onions, radishes, green and yellow zucchini
July: raspberries, strawberries, sweet cherries, blueberries, beans, beets, tomatoes
August: sweet corn, peaches, cantaloupe, apples, potatoes, tomatoes, English cucumbers
ALWAYS IN SEASON:
beef, pork, poultry, Lake Erie fish, home baking, preserves, honey, herbs, mushrooms, maple syrup, cheese, peanuts, popping corn, apple cider, wine
Norfolk County foods – from A to Z.
Varieties of Strawberries
Did you know that there a many different varieties of strawberries – each with different flavours, color and time-of-year? Some examples are Veestar, Wendy, Sparkle, Jewel, Honeoye, Governor Simcoe and Cavendish.
- The Governor Simcoe variety was developed locally in Norfolk County and is among one of the favorites due to its sweetness
- Honeoye and Jewel are what usually appear in grocery stores because of their firmness, glossy texture and longer shelf-life
- Meadow Lynn Farms in Simcoe grows at least 10 varieties of strawberries each year
*information provided by Meadow Lynn Farms in Simcoe
Strawberries are available at...
Kent Kreek Berries, Simcoe
Meadow Lynn Farms, Simcoe
Dumanski Market Garden, Simcoe
Naturally Norfolk, Delhi
Wholesome Pickins, Delhi
Magalas Produce Ltd, Waterford
The Market Garden, Courtland
Heritage Lane Produce, Langton
Austin’s Pick Your Own Strawberries, Waterford
Simcoe Farmers’ Market (Thursdays), Simcoe
Port Dover Lion’s Silver Lake Market (Saturdays), Port Dover
visit www.norfolkfarms.com for contact information
Join us for a local food event…
Spectacular Strawberry Festival
The Cider Keg, Vittoria
Saturday, July 3rd 10am-4pm
Kudos to Norfolk County foods...
The Cider Keg’s Apple Strawberry-Rhubarb Sparkling Cider
is being featured at the G20 Summit
From Our Field to Your Fork – Recipes
SPICED PORK TENDERLOIN WITH GINGER STRAWBERRY SAUCE*
The hint of mid-Eastern flavours complement both the succulent pork and the sweet strawberries.
1 tbsp. vegetable oil
1 1/2 tsp. each of ground cumin & coriander
1/2 tsp ground cinnamon
pinch cayenne pepper
1 1/2 lbs. Ontario pork tenderloin
Sauce:
3/4 cup Cider Keg apple jelly
2 tbsp. lemon juice
1 1/2 tsp. grated fresh gingeroot or 1/2 tsp ground ginger
2 cup sliced hulled Norfolk County strawberries
In a small bowl, mix together oil, cumin, coriander, cinnamon and cayenne – brush all over pork tenderloin. Let stand for 20 minutes. Then place on grill over medium heat; close lid and cook for 18-255 minutes or until just a hint of pink remains, turning halfway through. Remove to cutting board; let stand tented with foil for 10-15 minutes before diagonally slicing into 1/2″ slices.
Meanwhile in medium saucepan, heat jelly, lemon juice and giner; stirring to melt jelly. Turn off heat; stir in strawberries. Spoon some sauce onto plates; arrange meat slices over top. Drizzle remaining sauce over meat.
*recipe from Foodland Ontario
CHEESE FONDUE – CANADIAN STYLE*
A great local dish to serve to company at the cottage.
2 cups Florence Estate vidal wine
1 clove garlic, minced
5 1/2 cups Jensen Oka cheese, shredded
3 cups Jensen Extra Old Chedder, shredded
2 tbsp. cornstarch
1 1/2 tsp. dijon mustard
1 tsp. Worcestershire sauce
1/4 tsp. black pepper, ground
1/8 tsp. nutmeg, ground
1/8 tsp. cayenne pepper
1 tbsp. Canadian whiskey
2 loaves of crusty bread
1 apple, cored & sliced
1 pear, cored & sliced
Pour most of the wine into a saucepan or fondue post, reserving 2 tbsp. of the wine. Add garlic and bring to a simmer over medium heat. Add both cheeses and stir until melted using a wooden spoon. In a bowl, dissolve the cornstarch into the reserved 2 tbsp. white wine. Stir in the mustard, Worchestershire sauce, pepper, nutmeg and cayenne pepper. Add to the saucepan and bring to a simmer while stirring. Simmer for 1 minute then stir in the whiskey. Place the mixture over the fondue burner and set it to medium-low heat. Adjust the accordingly in order to maintain a constant simmer. Serve with bread, apples and pears.
*recipe from Jensen Cheese
For more information on Norfolk Farms, recipes and restaurants serving local foods, visit www.norfolkfarms.com. For information on visiting Norfolk County – www.norfolktourism.ca
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