Category Burlington

I thought I’d share a little inspiration with you – some photos of edible flower ideas that I have collected and pinned to my Olive Edible Flowers board on Pinterest. I haven’t tried the recipes yet but the photos give me an idea of how I can use edible flowers in my own cooking.

They inspired me to add flowers from my garden to a simple tomato mozzarella salad I saw on a Barefoot Contessa episode, prepared by a California chef. I think the yellow pansies look so pretty against the orange and red wedges of heirloom tomatoes. I love the casualness of the torn pieces of fresh mozzarella tucked in between the tomatoes. I didn’t have time to make the basil-infused olive oil they used on the show, so I drizzled the salad with my best extra-virgin olive oil and added whole basil leaves for drama and ease. I thought a jolt of black and a touch of saltiness would be nice, so I scattered on a few sundried black olives (you can find them at Adonis or Longo’s – check my grocery store directory for locations). Don’t forget to season with salt and pepper.

Here is a taste of some of the many pins I have collected on my board. Click on the photo/link and you will be directed to the original site for recipes or instructions. If you try any of them please let me know how they worked out for you.

Spring Bouquet Popsicles by Marla Meridith www.familyfreshcooking.com

I am definitely going to try the recipe for these darling Spring Bouquet Popsicles filled with pretty blossoms and flavoured with orange blossom water (I have the fondest memories of orange blossom water en Provence). What a sweet idea for a birthday party. I just love the messages that are handwritten on the popsicle sticks (click the link to see the full post and recipe). The recipe would make lovely ice cubes too. Thanks to Marla Meridith for permission to share her gorgeous photo and recipe from www.familyfreshcooking.com.

Zucchini Blossom Mini Quiches from www.emmadime.com

How about these adorable Zucchini Blossom Mini Quiches from www.emmadime.com?  Wouldn’t these be perfect for a baby shower? Thanks to Emma Dime for permission to share her stunning photo and recipe.

Zucchini Flowers from Hutchinson Farm

Look at these beautiful zucchini blossoms from Hutchinson Farm in Burlington (thanks for permission to share your photo, David). Find out why they are picked to order at dawn (call a day ahead), plus helpful tips here. Hutchinson Farm suggests using them in cheese quesadillas. I saw a great recipe for Squash Blossom Quesadillas on one of my favourite cooking shows, Pati’s Mexican Table, and have pinned the recipe to my Olive Edible Flowers Pinterest board, along with stuffed zucchini blossom recipes. Zucchini and pumpkin blossoms will be ready at Hutchinson Farm in Burlington near the end of July. In May, Hutchinson Farm also sells nasturtiums which David says are “an awesome edible flower”.  Contact Hutchinson Farm for more information.

Last summer, I found zucchini blossoms at Mississauga Central Farmers` Market. And Longo`s carries zucchini blossoms when in season (soon) and can get edible flowers in pretty much all year round. If you don’t see them in the produce section, speak to the Produce Manager; he may be able to order them in for you.

Your own garden can be a great source for edible flowers; just be sure they are organic and verify they are edible by checking with a reliable source before serving them.

To visit my other Pinterest boards and see all the inspirational photos and recipes I have collected, click here.

It is mighty hard to leave a warm bed and face a cold, dark, winter’s morning; a little extra pampering is required. Here is how I got my motor running this morning: artisanal toast, but not at $4 a slice from a trendy San Francisco coffee shop. I’m talking about artisanal toast made at home by you, the artisan.

Artisanal Toast with Ricotta, Grilled Figs, & Honey

Special equipment: cast-iron grill pan

Ingredients:

Locally-baked, artisanal whole grain bread, thickly sliced
Olive oil
Fresh figs, sliced in half lengthwise
Ricotta cheese or cream cheese
Good quality honey
Shelled, unsalted, roasted pumpkin seeds
Ground cinnamon

Directions:

1. Start with a seasoned, cast-iron grill pan; get it good and hot (but not smoking) over medium heat.
2. Brush olive oil on both sides of the best artisanally-crafted, nutrient-dense bread you can get your hands on (see suggestions below); lay them on your grill pan. After 1 or 2 minutes, check the underside of the bread – when it has nice grill marks on it, flip it over and grill for 1 or 2 minutes more until both sides have grill marks; remove to a serving plate.
3. Place fig halves in a bowl; add a healthy dose of olive oil; toss to coat evenly. Place the figs cut side down on the grill pan. Grill for 1 or 2 minutes, until cut side has nice grill marks; flip to other side and grill until softened about 1 more minute.
4. Meanwhile, smear the best ricotta or cream cheese you can find on one side of your toast. Top with fig halves, drizzle with your favourite honey, sprinkle with pumpkin seeds, dust with cinnamon. Feel a smile draw across your face like the sun rising on the dawn of a bright, new day. Make a vow to treat yourself this well every morning. And then thank your local artisanal baker.

Some suggested breads from local artisanal bakeries:

Rye Walnut Bread from La Villa Bakery & Café in Port Credit, ON: baked using recipes and techniques passed down through generations of the Bozzo family.

Pumpernickel from Monestary Bakery & Delicatessen in Oakville, ON: baked fresh daily.

Fig, Raisin, & Walnut Filone from Pane Fresco in Burlington, ON: handcrafted and baked in a European Deck oven. Preservative free.

Hearty Seed from The Glen Oven Café in Glen Williams, ON: A golden flax bread with sesame seeds and poppy seeds.

Boston Mills Multigrain from Spirit Tree Estate Cidery in Caledon, ON: Handcrafted with cracked grains, seeds, and a touch of honey. Baked daily in a wood-fired oven. No artificial preservatives.

Chia Fruit Loaf from Cobs Bakery (click link for locations): Made with whole grain flour, cinnamon, chia seeds, sunflower seeds, dates, and raisins. Made without preservatives or added sugar. Cholesterol free.

Walnut, Fig, & Raisin Loaf from The Hot Oven Bakery at Cloverdale Mall: During the month of February all bread on the bread wall will be only $2.00 each.

Please check my Grocery/Gourmet Store Directory (Bakeries) for details on local artisanal bakeries.

I bought the sweetest his & her hostess gifts while at Toronto’s One of a Kind Christmas Show: small-batch, artisanal candy handmade by Christy’s Gourmet Food in Burlington, Ontario. Christy’s Gourmet Food is a small, family-run business that makes artisanal chocolates and sweets, using old family recipes, fine Belgian chocolate, and pure butter.

For Her: Christy’s Crunch – biscuit pieces spread with delicious pure butter toffee, and then covered in creamy peppermint white Belgian chocolate. Olive it! Also available in Dark Chocolate Peppermint Crunch, White Chocolate Cranberry Crunch, Milk Chocolate Crunch, and Dark Chocolate Crunch. Put Christy’s Crunch in a pretty bowl and serve it after dinner with coffee and tea, as the perfect festive treat to nibble on.

Christy’s Crunch & Craft Spicy Beer Brittle With Almonds – both made by Christy’s Gourmet Food

For Him: Craft Spicy Beer Brittle With Almonds – there is a bit of a spicy cayenne kick in this buttery almond brittle made with local craft beer. Also available in Craft Beer Brittle With Almonds (without the spice). According to Christy, the company strives “to support [different] local craft breweries as we travel across Ontario.” The batch of Craft Spicy Beer Brittle With Almonds made for the Toronto One of a Kind Christmas Show was made with Toronto’s Steam Whistle Premium Pilsner.

Steam Whistle Premium Pilsner is crafted using traditional European brewing techniques and four natural ingredients: spring water, malted barley, hops, and yeast. Steam Whistle’s world class brewery is housed in Toronto’s historic John Street Roundhouse (which just happens to be the roundhouse where my grandfather worked for 49 years, retiring as Assistant Locomotive Foreman in the 1950s). Hey, what a great gift idea for my Dad: a 6-pack of Steam Whistle and a package of Christy’s Gourmet Craft Spicy Beer Brittle With Almonds…and maybe an invitation to take a tour of Steam Whistle together. Since my Dad is hosting the family feast again this year, I think he deserves an extra special gift!

Host(ess) gifts purchased…CHECK!!!

Open: Thursday to Saturday, from 10:00 a.m. to 4:00 p.m.

www.christysgourmetgifts.com

www.steamwhistle.ca

Show runs from November 28 to December 8, 2013, from 10:00 a.m. to 9:00 p.m. Monday to Saturday, and from 10:00 a.m. to 6:00 p.m. Sunday.

http://www.oneofakindshow.com/toronto/index.php

I love Springridge Farms any time of year but my favourite time of year at Springridge is Christmas. What better way to get into the spirit than to take a country drive to a beautiful farm to pick up a fresh Fraser Fir Christmas tree?

Kids can decorate a freshly baked gingerbread man cookie, paint a glass ball ornament, and visit with Santa. I will never forget how awe-struck we felt when my young son and I bumped into Santa at Springridge. Santa suddenly appeared through the snowflakes, walking regally in his high leather boots, as if he had left his sleigh hidden atop the forested escarpment. He wasn’t just any Santa – he had an air about him that convinced us he was the real McCoy.  We were speechless; Santa gave us a quiet nod and a wink, and then went inside the barn to prepare for his visit with kids. It was magical.

Be sure to wander through the barn market filled with festive decorations, ornaments, giftware, and gourmet goodies. I think I’ll make another trip back to Springridge to try the Gingerbread Truffles that Springridge is now retailing: small-batch, hand-stirred chocolates made with cream, puréed gingerroot, cinnamon, nutmeg, and cloves by Walker’s Chocolates in Burlington.

Springridge sells a small but impressive assortment of cookbooks such as Rose Murray’s Canadian Christmas Cooking, which includes the recipe for Springridge Farm Christmas Marmalade (Springridge Farm has a line of their own small-batch, artisanal preserves, chutneys, sauces, and pickles). On Sunday December 8th from 2:00 p.m. to 4:00 p.m., Springridge will hold another in a series of cookbook events, when you can meet the author, Rose Murray, and if you purchase her cookbook, she’ll sign your copy. If you plan on attending, please click here to RSVP and find out more information.

Warm up with a bowl of soup (my favourite is the heavenly Curried Chicken Coconut Soup) and a freshly baked biscuit or a freshly prepared sandwich (like Holiday Turkey) or salad with homemade dressing. Lunch is served daily from 11:00 a.m. to 4:00 p.m.

Bring home some freshly baked gingerbread cookies and Holiday Berry pies, all made from scratch on the farm – better yet, call ahead to pre-order so you won’t be disappointed. Springridge also handcrafts a really interesting variety of frozen savoury pies, available in 9-inch and individual sizes, and brimming with yummy fillings like: Shepherd’s Pie, Turkey Sage, Pulled Pork, and Old Fashioned Tourtière. Curried Chicken pot pies are available in 9-inch-sizes only. All flavours are special enough for entertaining (you could offer a variety of savoury pies for your guests to choose from) and easy enough for hurried weeknight dinners – just pop them out of your freezer and bake as instructed. Serve them with my Sweet-Sour Purple Cabbage with Apples and a nice salad. We enjoyed our individual pies while trimming our tree. Look how high they pile the delicious filling in the Tourtière and Pulled Pork pot pies.

Pulled Pork Pot Pie and Old Fashioned Tourtiere

Christmas at Springridge happens every weekend from November 23rd to December 15, 2013, from 10:00 a.m. to 4:00 p.m. There is a small charge of $5 each to paint a glass ornament or decorate a gingerbread man cookie. The farm is open daily from 9:00 a.m. to 5:00 p.m., until noon December 24, 2013 when Springridge closes for the season. Re-opening April 10, 2014.

Springridge Farms
7256 Bell School Line
Milton, Ontario L9T 2Y1

Telephone: (905) 878-4908

For map, check my Farmers’ Market Directory or visit www.springridgefarm.com

Speaking of tree trimming……three Christmas trees decorated…CHECK!!!:

1. Gumdrops and Lollipops themed tree, designed by Cobi Ladner for Toronto’s Gardiner Museum’s 12 Trees of Christmas Charity Gala. Purchased by Frank Bowman and Aaron Milrad and donated to Princess Margaret Hospital Cancer Centre.
2. Magic Pennies Mitten Tree on behalf of Streetsville United Church Magic Pennies Kids Community Outreach for Village of Streetsville.
3. Our own family tree mishmash of sentimental ornaments.

Food Events:

The Shop For All Reasons will be hosting a Chocolate Tasting this Sunday November 3rd 2013, from 1:00 p.m. to 4:00 p.m. What a great opportunity to discover some top-quality lines of finely crafted chocolate, including Olivia (from Quebec), Tcho (San Francisco), Amedei (Italy), Rogers (Victoria), and M Thompson (Toronto). Owner John Viola has built up an impressive gourmet section in this lovely Streetsville gift shop. John is passionate about the gourmet lines he carries and happy to share his knowledge of them with you. Think about stocking up on some gourmet chocolate for Christmas baking or gifts.

Food Trucks:

Curb Your Appetite Food Truck Wednesdays will deliver gourmet food trucks to the curb of CIT Financial, 5035 South Service Road, near Appleby Line, Burlington. Running the next three Wednesday nights from 5:00 p.m. to 8:00 p.m., November 6th, 13th, and 20th 2013. Visit Ontario Food Trucks website for more info: www.ontariofoodtrucks.com.

Farm Market Finds:

Springridge Farm will be hosting an Author Meet & Greet Book Signing event, featuring celebrity chef Ricardo and his new cookbook, Slow Cooker Favourites. Sunday November 3rd 2013, from 2:00 p.m. to 4:00 p.m. **RSVP: [email protected]**

Restaurant News:

Renovations have been completed and The Host restaurant in Mississauga has recently reopened, with a new modern look and new menu. The Host serves fine Indian cuisine. Please note that The Host is reserved for a private corporate dinner event on Thursday November 7, 2013.

Happy Diwali! I love watching the colourful fireworks bursting over the Streetsville horizon during the festival of lights.