Good Food Box

 Decembers Good Food Box

It is that time of the month again, the Good Food Box has arrived.  This is our 4^th 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

December 2013 Good Food Box

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

Serves: 12

Ingredients

    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

Instructions

    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

Serves: 16

Ingredients

    1/2 cup (125ml) butter*, softened

    1/2 cup (125ml) honey*

    1 1/2 cup (375ml) local flour* (try half whole grain flour)

    TOP LAYER:

    1 1/3 cups (280 ml) flaked coconut

    1 cup (250ml) raspberries*

Instructions

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!

Grandma Snyder

©2013 Twosnydergirls