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Welcome to Eat Local London

I am a converted city girl, who has always been interested in the health of her environment. I moved out to the country - just north of London, Ontario in 2007 and have been trying to source local food ever since. Because I sometimes have found it a difficult process, I have decided to make this blog to help anyone else out there that may share the same interest in eating locally. If you are reading this blog and you are a farmer and you would like to be added to my map, or want me highlight your farm, just send me an email!

Cookbooks, My Friends and Treasures


I will be the first to admit that I have a lot of cookbooks (my husband Sean would surely be the one who chimes in to quickly second that!). Last night I started to think about my wide selection and varied collection of cookbooks. You see, I met a new friend (Stacy) yesterday at Chapters for a coffee. Stacy and I had some lively chat over a couple of delicious pumpkin lattes and then we proceeded to peruse the food section of Chapters together. Within minutes, I had eyed a new cookbook, fell in love with it and convinced myself that I needed it (it is the book featured above - Anna Olsen's Fresh).

My recent indulgence of yet another cookbook got me thinking about my collection and what it says about me, in life and as a cook. Talking with my new friend, I started to suggest which cookbooks I had at home, which ones I found indispensable, which ones I referred to once-in-a-blue-moon. I began to think about how I adore each and everyone of my cookbooks, that they are in fact, like old friends to me and for that matter, new friends as well.

Some of the books on my shelf you would be lucky to find a millimetre of dust settled on, others are tucked away, they are closer to the back, a light covering of dust on their jackets, perhaps not referred to quite as often. It doesn't mean I have no use for them, instead it suggests that they are my standbys. These 'oldies but goodies' are super reliable, they are there when I need to look up something to do with cooking that I am unsure of, or that is hard to figure out. For instance, a rare ingredient, or something you really do not not want to mess with - a safe temperature for cooking.

The newer books in my kitchen are a little more exciting. They are colourful and engaging, some are more modern and they speak to the cooking styles I have been more recently interested in. Each book has a theme - seasonal cooking, baking, french style, fast cooking, slow roasting, spicy, ingredient based (e.g. fish, potato..). Each book also has a style and a certain way that it is laid out - lots of photos, no photos, ingredients on the left, ingredients on the right et cetera. Some cookbooks have extra, useful information located at the back or at the front - measurement conversion, handy weight approximations, or even a glossary.

Relate this love of cookbooks to my friends - they all have their own style and they all came into my life (and I into theirs) at different moments in time. The slightly dusty oldies could be metaphors for my super strong friends. Perhaps the friends that I do not see very often, you know the ones I am talking about - the ones that are such rare treasures in life, you dare not lose them. These are the friends that are there if you ever need them, at the drop of the hat, willing to hold your hand when the going gets rough and you need someone familiar to guide you through life's ups and downs. Or, take a closer look at the new friends, they are definitely fresh and exciting and they are into everything you are into at that moment in time and they show you all new things and new ways of doing things.

The most wonderful thing about meeting new friends and new cookbooks is that you never know where it is going to go. You might use them for one 'recipe', or you could find yourself turning to that cookbook/friend over and over again, trying out every recipe - making notes in the margins of that book, and that friend evolves into a true standby, a treasure.

Cookbooks, my friends and treasures.
What's your favourite cookbook?
Read More 13 comments | Posted by kelly | edit post

SPICY Tomatillo Salsa Verde



Tomatillos are by far, the coolest plant I grew in the garden this year. They were surprisingly easy to grow, they did not suffer any 'late blight' like the poor tomatoes, they did not have any major bug attacks, and they were... well, they were just little garden stars!

I wish I had a picture of the final plant, or even one of the little husked fruits left to snap a photo to post here, but I already canned them all up! You see, I ended up picking all of my fruits (of all different sizes) about four weeks ago - back when the harder of the frosts all started happening. Tomatillos can survive many things, but frost is not one of them. After they were picked, my little green tomatillos stayed in their husks, in the fridge for well over two weeks, with no damage or loss of flavour until I canned them up into Salsa Verde.

Last night Sean and I cracked into the first jar of the Salsa Verde that I made and I was tweeting about how it rocked the tortillas! Paul asked if I would share the recipe and this is not one of my own recipes, the one I used as a base can be found here: http://stitchandboots.wordpress.com/2009/06/23/tomatillo-salsa-a-canning-recipe/ I ended up adding 2 red tomatoes into the mix and I reduced the salsa a bit more because I wanted it thicker. It is super spicy, but with a little sour cream - its just perfect!

VERY IMPORTANT: wear gloves when you are cutting all those jalapenos, it will be more than ten of them. Even when I washed the cutting board after I was done, it literally took my breath away, it was crazy! I think you could do some serious burning to your fingers and if you touch your eyes - well.. look out!

Enjoy!

Read More 3 comments | Posted by kelly | edit post

Eco-logic Farm Boxes



You probably already know Rick Cornelissen. Rick's farm is called Eco-logic Farms and he sells every Saturday out of the Covent Garden Market right up until Christmas. Last year Rick tried out delivering boxes of produce, meat and eggs to customers all through the long (and very cold!) winter. I braved the cold and met him a few times last winter outside the market - I swear he had icicles hanging from his hat some days! Now that is dedication to keeping your customers well-fed! Rick had great success with this project last winter and he found there was a lot of interest from London Locavores.

This past week I received an email from Rick and he has plans to continue the winter box program, but the good news is that this program will be bigger and better than last year's. Rick says it was kind of an afterthought that he had in November last year and then it took on a life of its own.

Rick has now had time to plan what to grow and figure out how many people are interested, so he will be able to offer more selection. He will continue selling at the Covent Garden Market (outdoor market) right up until it closes (on Christmas), but starting in January - you will be able to email Rick your selections out of his weekly shopping list. His list of products and prices change weekly based on availability.

Rick has said that he will be starting with free-range pork/beef/chicken/turkey/eggs and sausage, onions (cooking, red and Spanish),tomatoes, ten types of squash, five types of kale, celery root, four types of beets, heirloom carrots, parsnips, unpasteurized cider, eight types of potatoes, sweet potato, sassafras, seven types of dried beans, four types of cabbage, Brussels sprouts, unwaxed turnips, chard, spinach, apples, garlic and shallots.

To get on the list please email Rick directly at cornel@amtelecom.net make sure to tell him you read about it here!


Read More 8 comments | Posted by kelly | edit post

Excellent Story in London Free Press


Martha Laing of the Orchard Hill Farm Community Garden has been farming for 30 years.
Photo: DEREK RUTTAN derek.ruttan@sunmedia.ca

Just in case some of you missed it, there was an excellent story in The London Free Press Business Section by Janis Wallace. I answered some questions about the local eating scene in London. The full story is available to read online here: LFP
Read More 6 comments | Posted by kelly | edit post

Ontario Pears



It's autumn.

What does autumn really mean to you? To me, autumn is my most favorite time of year. This autumn has been exceptionally pretty in London - I mean..have you seen the trees? I am sure there is some scientific reason for this mind blowing, colour-iffic, optical heroin (maybe all the rain?), no matter what it is - the trees are breathtaking this year! A stroll through Old North is like walking on a movie set these days, it is just incredible - orange, red and brown leaves on lawns, on trees, flying through the air - beautiful!

I digress.
To me, autumn is also filled with an amazing bounty of food: pumpkins, squash, dried corn, apples, pies and pears!

A little bit about pears:
  • Pears are full of vitamin C - with the bombardment of flu and illness and the launch of new health vaccines lately, we all know how important it is to keep our immune system up to par, and eating a pear a day is going to help your immune system.

  • Pears also contain bioflavonoid antioxidants, and anthcyancin (in the red skinned varieties).

  • Pears are also a super source of fibre and I think we all know what that means!

Pears are available at Covent Garden Market, Trails End Market, Masonville Friday Market and a few different varieties of pears can be found at most apple orchards. I got these ones at Crunicans.

So, go out and grab some pears. Bake them, can/preserve them, roast them with pork, have them with some cheese and walnuts, or just eat them raw!

Oh and I am reminding you now - don't forget to set your clocks back an hour tomorrow before bed.


Read More 3 comments | Posted by kelly | edit post

Best Butternut Squash



Butternut squash is good for you.

For one, it's loaded with beta carotene - which the body uses to produce Vitamin A (Vitamin A promotes bone growth, reproduction and vision). Squash consumption is also shown to prevent cancer growth, keep cataracts away, control blood pressure and reduce your risk for gallstones.

All that aside, it's delicious. It's one of those tasty treats in the garden that masquerades as an ugly vegetable. My most favourite way to eat up these butternut babies is to roast them.


Roasted Butternut Squash Kelly Stylie.

Start off by setting your oven preheat to 350 degrees and line a baking tray with
parchment paper.

Get a good sharp knife and carefully cut your squash in half lengthwise.

Scoop out the seeds, then slice off the skin and cut the squash into crescent moon shapes.

Arrange on baking tray and drizzle with some oil (I use olive - I know, not local!)
Sprinkle with some sea salt and freshly ground black pepper.
Roast off your squash for 40 minutes until squash gets soft and starts to caramelize.

Eat. Make yum/nosh noises, eat more - then see if your vision is any better.

Butternut squash, pumpkin and all of the ugly sisters of the cucurbita moschata family can be found at every roadside farm stand, and every Farmer's market from now until spring!



Read More 3 comments | Posted by kelly | edit post

Crunican Apple Farm


Crunican Apple Farm on Richmond Street North (or highway 4) is a treasure trove of late summer and fall goodies. There are about 10 - 15 varieties of apples available and these are sold along side with pears and even peaches in August/September. The peaches are brought in from a friends' farm near the lake.

Some (but not all!) of the varieties I saw for sale were:
Nova Spy
Gala and Royal Gala
McIntosh
Cortland
Jona Gold
Fuji
Mutsu

Along with all of these fruits, Crunican's stocks Filsingers Organic Apple Cider, soy butter, local honey, Greaves Jams and Jellies, Wellesley Jams as well as some apple jellies and local maple syrup. Crunican's is run by three brothers from what I can tell - Alf, Peter and Phil and they are big on supporting other local farms and business.

I stopped into Crunican's on the Friday of Thanksgiving weekend, and there were also 5 big crates of squash and pumpkins of every variety.

Crunican's has a lot to offer. They have about 60 acres of apples that they harvest yearly. I popped my head into the back room and got to see some of the apples running down a conveyor belt type of machine, where they were rolled under brushes that shined them up and dusted them off.

Many people have been asking about the process of pesticide or spraying that Crunican's uses - because some of you have heard that they use a fine clay product that they spray on the apples to keep the bugs and diseases at bay. One of the operating brothers did confirm that yes, this clay process is just one of the ways that they keep their apples in good condition, but they do also spray with some traditional sprays, mostly in the spring. Unfortunately, apples are an easy target for many pests and scab so they do require spraying.


Crunican Apples is located about 10 minutes north of Masonville. You just take Richmond Street North all the way until you hit 15 mile road and it is on your right side.

Crunican Apple Farm
23778 Richmond Street
519-666-0286


Read More 7 comments | Posted by kelly | edit post

From Field to Fork Charity Dinner


UPDATE OCTOBER 15th - THIS EVENT HAS BEEN CANCELLED!


There is a great event coming up next weekend in London. An annual charity dinner at Fanshawe College, called From Field to Fork, will raise money to support Growing Chefs Ontario, which I have blogged about here in the past.

This looks like it will be a great event that will be highlighting local foods and farms. I wish I could go - but I will be travelling VIA rail up to our nation's capital next weekend for a little weekend jaunt to Ottawa with my mom for her birthday.

Please pass this invitation on to anyone who loves to eat great local food and support a fantastic program, all in one bite!

Field to Fork
Sunday, October 18, 2009
Fanshawe Student Union Oasis

Tickets $125 single
$200 for two

email: trevor@chefslondon.com
phone: 519-453-3720 ext. 232


Read More 0 comments | Posted by kelly | edit post

Thanksgiving Feast




Wishing you all a Happy Thanksgiving!
I did not burn the bird. It was amazing.


Read More 3 comments | Posted by kelly | edit post

The Great Ontario Garlic Conundrum



If you are like me, you probably reach in the pantry or into the kitchen cupboard for a fresh clove of garlic almost every day. Garlic is one of those culinary items that is well, indispensable. Almost every recipe calls for garlic, whether it be soups, spreads or chicken dishes, whatever you are cooking up in your kitchen, chances are that a clove or two of garlic can boost the flavour notch up on your dish a few delicious decibels.

So, we have established that garlic is a popular item - a culinary staple really. Popular items should be easy to find at every grocery store, correct? Well, yes and no. The truth is that you can find garlic everywhere, in abundance at every store - but if it is Ontario garlic that you are after (and I know you are - because why else are you on this blog?), well it's just not that easy to find.

I have been aware of this problem for about two years, but never fully understood it. I was aware that every piece of garlic that I picked up in Loblaws, Sobeys, No Frills - everywhere, well it all came from China. Why, why, why?

It turns out that this problem started back in 1996. I was on the Canada Border Services Agency website and it states that in November 1996 there was a complaint launched by the Garlic Growers Association of Ontario out of Stratford. Back in 1996, the Ontario growers filed a complaint that China had illegally dumped garlic into the Canadian market at a lower price then was accepted at the time, in the process the Ontario growers claimed that this saturation of the garlic market resulted in injury to the existing Canadian garlic industry. Turns out the Canadian International Trade Tribunal agreed that it did in fact cause injury to the market and in 1997 they placed a tariff on Chinese garlic from July to December (when fresh Ontario garlic is available).

Three years later in 2000, Canadian garlic growers asked for a review of the time period tariff as this was also the year that China exported more garlic to Canada than in any previous years. The Canadian International Trade Tribunal examines the time period and agrees to expand it to a full year. At this time, they expand the tariff to include garlic from Vietnam.

In 2002, China's imports of garlic to Canada register at $200,000, this amount is way down from the $2 million the year before. Meanwhile, the Philippines imports of garlic to Canada goes way up - from $2 million to $6 million. The garlic growers of Ontario now believe that China is illegally shipping garlic through the Philippines to avoid the tariff.

In 2007 the tariff expired and most of the Ontario Garlic growers have already given up and switched out their crops to other more profitable crops. No one fights the lack of tariff - and I am sure China is happy.

What can we do about it? Well , we are the only ones that can do anything about it. I have said before - we have the power, we vote with our food dollars. When you go to the supermarket leave a note for the manager, asking for Ontario garlic to be stocked. Or better yet, speak to the manager, because if enough people ask for it, we will get it.

In the mean time, I am a bit of a local food nerd and I cannot bring myself to buy the China variety. I pick up tons of garlic right now (the fall) at the Farmer's Markets as it will keep in a dark, cool place all winter long until it starts appearing again next summer.

All of this political nonsense fails to point out the obvious - Ontario garlic is superior in taste. Ontario garlic is available in over 100 varieties. There are many shapes and flavours to choose from and seed diversity is yet another reason to purvey the market for locally grown varieties. You see, garlic does not grow from seed, so it is important for growers to grow it year after year to keep it alive so to speak. If you are interested in growing some garlic and helping keep the garlic growing you can contact Seeds of Diversity at http://www.seeds.ca/proj/gcgc/

Did I mention that garlic keeps the vampires away?



Read More 9 comments | Posted by kelly | edit post

Thanksgiving Weekend is Coming!

Uncle Ralphie and Big Bird


Memories.....

Time: Last year
Event: Thanksgiving
Location: Aunt Lou Ann's & Uncle Ralphie's

Let me set it up - Huge Bird! See ginormous beast in above photo. Imagine lots of accompaniments. Umm let me try and remember - there was squash, a huge pickle tray, potatoes (roasted and mashed!), green beans, two pretty jellos, creamed corn, olives, shrimp platter, cranberry sauce, salads, apple sauce, stuffing, wine and there was more, I just cannot seem to remember. The extra few inches I have gained around my middle this year seem to remember, but my memory has let it escape.

This year, I have volunteered my home and my culinary skills up for the challenge of cooking up a Thanksgiving Feast. Of course, mine will be smaller in number of guests, simply because I have not managed to fully cook for more than eight guests just yet and this year at our place the turkey is from down the road.

Yes, this year I have dibs on a fresh, locally raised turkey. I have secured my turkey through Duenk's Farms. I emailed the other day to make sure that Karen still had my turkey and was fattening it up for me and she assured me that he/she is getting quite big now.

Here is the kicker - Karen let on that there are some more birds left - that's right - fresh turkeys are still up for grabs! So, if you are looking for a local bird, that is fresh and not frozen - you should give Karen a call.

The Duenk's turkeys are free range and ecologically raised. They are not fed any antibiotics or hormones and get fed a grain mix that is blended on site made up of flax and some other things that make for a juicy bird. Keep your fingers crossed for my feast success - I hope I don't burn the damn bird!

Gobble Gobble!


The Duenk Family Farm
Karen Eatwell & Peter Duenk
25425 New Ontario Road
RR#3, Denfield ON N0M 1P0
519-232-4105
Read More 4 comments | Posted by kelly | edit post

The Can-Can-Weekend



You may recall me whining a bit about not being able to hit the markets every weekend this summer because it was the "summer of camping" and I found it hard to fit it all in. Well, this past weekend I made up for it - BIG TIME!

I decided that I would hit Trails End Market on Saturday. I had plans to find what I needed to make the "Relish, Sauce and Chutney Recipe" from Animal, Vegetable, Miracle by Barbara Kingsolver - which is not a cookbook, but instead, a book of fiction. I bring this up - because this is really my book - the book that made it all click for me - the book that turned my thinking on local eating and made me really think about the way I eat and shop.

This particular recipe I made two years ago with my cousin Nicole. It takes quite a while and a ton of ingredients but you end up with barbecue relish, a sweet and sour sauce and a wicked tasting chutney, that people are always trying to steal out of my pantry!

Where the heck am I going with this post? Well, I went to find all the ingredients for that recipe, but I found so much more at Trails End Market. It's just crazy there, you can find just about anything! You want some dill weed? Some potatoes? Hey, how about a live chicken? You can have it all!

Well I had it all, and that is where this post brings me. I brought home a huge bushel of tomatoes, a basket of concord grapes, some red onions, a basket of red and white potatoes, carrots, some fresh dill, some cilantro, a basket of pimento peppers, a bushel of pickling cucumbers and two baskets of peaches! It took me four trips to the car in the pouring rain, where I ruined my newly styled hair but was happy with my haul in the end.

Now - the pickles. I bought a bushel of pickling cucumbers. They are like normal cukes, but smaller. I wanted to make bread and butter pickles for the first time. I started those yesterday morning and finished them off after work today. I had so many cukes, that I also made dill pickles yesterday. My pantry is filling up now - but I still have tomatoes left over from the HUGE bag that I purchased for just $8. So, I am thinking that maybe tomato sauce is in order sometime later this week, if I find the energy.

If you are interested in making Bread and Butter Pickles - I pretty much followed the Better Homes and Gardens New Cookbook, Limited Edition Recipe:

4 Quarts (16 cups) sliced cucumbers
8 medium onions - sliced
1/3 cup pickling salt
3 cloves garlic
cracked ice
4 cups sugar
3 cups cider vinegar
2 tablespoons of mustard seeds
1 1/2 teaspoons turmeric
1 1/2 teaspoons celery seeds

In a huge pot, combine cukes, onions, pickling salt and garlic. Add about 2 inches of ice on top and refrigerate overnight (or at least 3 hours).

Remove any remaining ice and drain, remove garlic.

In a big pot, combine sugar, vinegar, mustard seeds, turmeric and celery seeds. Bring to a boil. Add your cucumbers and onions, return to a boil.

Sterilize 4 large jars and lids and screw tops.

Pack hot cucumbers into your jars, fill with liquid to a 1/2 inch from the rim. Place lids and screw tops on and return to water bath for 10 minutes at full boil. Remove to cool - label and store for about 3 weeks before eating.


Read More 8 comments | Posted by kelly | edit post

Little White "Gretel" Eggplants



It is eggplant season. Do you know about eggplants? Last year I wrote a little about them and you can read about that here. This year, I bought some eggplant seedlings at Heeman's that were (or what I thought were), eggplants of the big, shiny and purple type - like the ones that I grew last year.

As the season passed, a funny thing happened. As my little plants got bigger and shed their little purple flowers, white balls emerged, rather than purple. These formed themselves and eventually elongated into what you see in the above photo. Little, lovely white eggplants! For the record, the oldest, original breed of eggplant is actually white, resembling an egg growing from a plant = "eggplant".

I did some searching and this little white variety (about 4-6 inches long) appears to be a newer breed on the market - called Gretel. Well, I am hoping that Gretel is delicious. Tonight these little white beauts' will be offered up to the bellies of Sean and Kelly. I think I may fry them off and add some tomato sauce and cheese just like last year this time, except white and in miniature! I think it calls for some smallish baking dishes. Off to the kitchen!

Eggplants are available at the Farmers Markets right now and my boss tells me that her husband has bought these very same mini white eggplants at the Covent Garden Market.



Read More 2 comments | Posted by kelly | edit post

Yellow Tomato Soup



There were tomatoes, there were onions, there was garlic, some butter, okay alot of butter and some cream, 2 bay leaves and salt and pepper and then there was yellow tomato soup.

'nough said.
Read More 7 comments | Posted by kelly | edit post

Heirloom Tomatoes!



I now officially have so many little tomatoes, I do not know how to eat them all! I should have grown some bigger ones, then I could have at least canned some of them.

I grew a few heirloom varieties this year and I have some pretty interesting shapes and colours happening. I have a Yellow Pear Tomato, which dates back to the 1800's and like it's name suggests, is shaped just like a little pear - this little guy is surprisingly fleshy/meaty for it's size.

I have another little yellow cluster type tomato that is about the same size as the pear tomato but it is a tad more round and much sweeter and juicier, which is delicious.

Also, my favourite so far - is a really pretty kind of tomato called a Garden Peach Tomato, which has a fine, fine fuzz, just like a peach! This tomato is yellow with a pink hue here and there - very pretty and extremely tasty!

I have a few other red tomatoes in the group growing that are real gnarly looking but taste so earthy and are a real favourite - I think they are Brandywine. For some reason the slugs keep going for these and usually get them before me!

Tomatoes. My favourite thing to grow and my favourite ingredient to cook with.
Grow them, love them.. report back to me with your favourties!
Kelly

Read More 10 comments | Posted by kelly | edit post
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Eat Local London

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  • ▼  2009 (70)
    • ▼  November (4)
      • Cookbooks, My Friends and Treasures
      • SPICY Tomatillo Salsa Verde
      • Eco-logic Farm Boxes
      • Excellent Story in London Free Press
    • ►  October (7)
      • Ontario Pears
      • Best Butternut Squash
      • Crunican Apple Farm
      • From Field to Fork Charity Dinner
      • Thanksgiving Feast
      • The Great Ontario Garlic Conundrum
      • Thanksgiving Weekend is Coming!
    • ►  September (7)
      • The Can-Can-Weekend
      • Little White "Gretel" Eggplants
      • Yellow Tomato Soup
      • Heirloom Tomatoes!
      • Red Pepper Jelly "Bee"
      • Pepper, Tomato and Cheese Pie Iron
      • Buy Local, Share Local Coming Tomorrow to Covent G...
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      • Carrot & Cardamom Preserve
      • How to Can Beets
      • Sustainable Local Fish - The Great Lakes
      • How Does Your Garden Grow?
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      • A Little Last Minute Blueberry Picking
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      • Ontario Wine 30 Day Challenge - Happily Swish, Suc...
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      • Hellmans Eat Local, Eat Real Campaign
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      • Hi Everybody!
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