Decembers Good Food Box
It is that time of the month again, the Good Food Box has arrived. This is our 4th Good Food Box, supporting our local Public Health in bringing fresh fruits and vegetables to families at an affordable price:
- November 16, 2013 Sweet Potatoes Fact
- October 19, 2013 Pumpkin Fact
- September 24, 2013 Kale Potatoe Soup
We failed to pick up the flyer that comes with our fruits and vegetables so I have had to improvise.
In Grey and Bruce Counties we have Foodlink Grey Bruce this a very informative website that provides information on:
- Where to find local foods
- Information about food related events and markets
- New and announcements related to local foods and food production
- Profiles of local food producers and links to their websites
I have included two of the recipes that appear on this website for you to enjoy this Christmas
Apple Honey Muffin
Author: Smiths Apples Market
Cook time: 30 mins
Total time: 30 mins
1/4 cup (50 ml) honey
1 egg*— buy eggs at the farm gate
1/4 cup (50 ml) oil or melted butter
1 cup (250 ml) applesauce — or make your own
1/3 cup (75 ml) apple cider
3/4 cup (175 ml) rolled oats
1 cup (250 ml) flour — try half whole grain flour
1 tbsp (15 ml) baking powder
1/2 tsp (2 ml) cinnamon
Preheat the oven to 400 degrees F (200 C). Line a 12-cup muffin tin with paper liners. In a small bowl, whisk together the first five wet ingredients. In a medium bowl, mix the dry ingredients. Add the wet ingredients and stir until just moistened.
Bake 25-30 minutes until a toothpick inserted in the centre comes out clean.
Beaver Valley Gold’s Local Raspberry and Honey Squares
Recipe type: Desert
Cook time: 20 mins
Total time: 20 mins
1/2 cup (125ml) butter*, softened
1/2 cup (125ml) honey*
1 1/2 cup (375ml) local flour* (try half whole grain flour)
1 1/3 cups (280 ml) flaked coconut
1 cup (250ml) raspberries*
While cookie base is baking, heat the raspberries in a sauce pan until they become liquid. Add coconut and some sugar/honey to taste (depending how tart you like your raspberries)
Cook, stirring often until coconut absorbs most of the liquid, about 10 minutes. Spread over warm shortbread base and bake F for 10 minutes.
Cut into squares and enjoy this yummy colorful treat!