The Local Recipe Contest

    The 100 mile diet is still in our group vocabulary.  It was a revolutionary idea that is only revolutionary because it has been lost in the last 100 years.  Eat local, buy local.  Back in our grand- parents / great- grandparents day if you had spoken to them excitedly about this "new" concept to eat food that have been produced locally, they would have been sending a telegram to the sanitarium to have you committed.  It was not until after the second world war that we as a society were able to purchase foods grown in far away places.  Up until that point if you or your neighbours did not make it, you did not eat it, it was just that simple.  Over the years we have forgotten this simple concept.
    This September 28 Tweed will be trying a revolutionary concept of their own,  re-introduce people to the amazing, locally grown foods.  We live in a rural community surrounded by farms, and yet many of us purchase our meat and produce from other regions, sometimes even other countries.  Why?  This September with the help of local celebrity chefs, Tweed is going to turn the area's taste buds spinning.  Each chef will team up with a local farmer and create a dish that best matches that meat/ produce.  The best part yet, we get to sample it!  We get to eat food created by a master chef, without having to travel to the city, without having to get dressed up.  The best part is this event costs a paltry $10.00 admission.

  

http://www.eventbrite.ca/e/our-backyard-feast-from-farm-tickets-12435967313

    To celebrate this idea, The Our Backyard Feast From Farm organizers have created a fun contest.  It's easy.  Simple submit your family favourite recipe using ingredients that you have either grown yourself or have purchased in the municipality of Tweed.  Please include the food source.

For example you may have noticed the picture at the top of this blog, that picture is creamed corn.  This is corn season, beautiful, glorious corn season.  I purchased sweet corn from "The Walker's Corn Stand" to make this easy side dish.

Creamed Corn

12 cobs of corn                                                               1/4 cup of butter (I used Stirling Creamery)

1/4 cup of flour                                                                2 cups of cream (you could use milk)

lots of salt and pepper                                                      1 tsp chicken bouillon

    I began by cutting the corn off of the cob and boiling it for about 10 minutes in salted water.  I then strained the corn.  In the pot that I had cooked the corn in I melted my butter (the corn was straining in the sink).  When the butter was completely melted I poured in my flour, and chicken bouillon and whisked it together, then I added my two cups of cream (which I purchased from the Ivanhoe Cheese Factory), I used 10% but you can use whatever suites your tastes.  I whisked the butter, flour, bouillon and milk together over medium heat until they were a nice thick sauce.  I took it off the stove top.  I then took my now strained corn and poured 3/4 of it into my food processor.  I just put it on pulse for a few seconds.  I wanted to break the corn up a little, but still be able to recognize it as corn.  

    The now chopped corn was poured into the cream sauce on the stove.  I mixed them together and added lots of salt and pepper to taste.  Done!  That's it pretty easy, very delicious.

   If you want to be a part of this great contest, get your recipes in quick because the Farm From Feast is galloping up on us quickly.  Remember to include your recipe pictures are not necessary, but are a nice touch.  Please include where you got the produce / meat that you used for your recipe.  Send your recipe to rhardesty@tweed.ca

Trevor Telford - One of Our Backyard Feast From Farm Featured Chefs

    Just past the Queensborough Road turn, just over the Black River there lies a tranquil oasis of natural beauty and wonder, it is The Black River Retreat.  There is a blissful quiet, interrupted by the soft  conversing of birds.  It is a green, wonderland tucked away from the crazy world.   It is amazing to think that Tweed has this wondrous gem tucked away, and most of us do not know of it's existence, well we "were" ignorant of it, but that will all change September 28!

    Your opportunity to be wowed by local food products is quickly approaching.  On Sunday, September 28 four chefs will work their culinary magic on locally produced foods.  Each chef will be paired with a local farmer to create a culinary masterpiece.  The beauty of this is that you do not have to dress in your best clothes, nor do you have to go to a fancy restaurant, it will all take place right here in Tweed at the pavilion.  Even better than the fact that this amazing event will be held in Tweed, tickets are only $10.00!  For $10.00 you will get to taste locally produced food, artfully prepared by a professional chef.

    In the weeks leading up to this food lovers paradise I will be introducing you to many of the key players in this gastronomic delight.  Before the day of the event, you will get to know the hardworking farmers taking part, and the talented chefs.  If I have done my job well, when you arrive mouth already salivating in preparation, you will feel like you personally know them all, and hopefully that will add to your enjoyment of this event.

    Earlier this week I visited Trevor Telford at his home/ business, The Black River Retreat just off of highway 7, minutes north of Tweed.  I drove up to this log home nestled among the trees.  Each step I took closer to the front door, I could feel my stress falling behind and sitting patiently waiting for me in the car.  I was greeted with a smile, and welcomed into his tranquility.  Trevor gave me a quick tour of his retreat, and I found myself speechless (which does not happen much, just ask anyone who knows me).  The best I could muster for words was "wow".  He has somehow managed to bring the outdoors in.  I found myself wishing that I lived farther away so that I could justify booking a mini vacation for my husband and I.

    Like many of us, Trevor has found himself in many incarnations.  He was a contractor living in the city, but he wanted something different.  He had a passion for cooking, and so honed his culinary skills to become what he ultimately desired to be.  In 2011 he purchased what is now The Black River Retreat, and began to strip it down and make it his own.  The workmanship is amazing, and it is obviously a labour of love.  He had a dream and then set forth to create it.  I think that my husband may be sad that I visited Trevor, because now I have all of these grand ideas that Trevor has conceived for his workspace, that I would like to incorporate into my own kitchen.  

    For those of you, who like myself until recently have been ignorant to the existence of The Black River Retreat,  let me share with you what it is.  It is primarily a couples resort.  Couples stay in private, stunning accommodations and have complete access to the property.  There is a hot tub, kayaking and Muskoka chairs set up at different vantages of the retreat.  The retreat sits right along the edge of the Black River (thus the name), and offers a stunning view of the river in all of its native glory.  The property in and of itself is gorgeous, but the best part is that Trevor creates meals for his guests.  For breakfast and dinner, guests are treated to amazing meals, never having to leave their accommodations.  Imagine sitting and sunning yourself out on the patio, or for the adventurous souls coming back from an exhilarating kayak trip to enter your accommodations and be greeted to the aroma of your dinner being cooked for you!  This is what the Black River Retreat is, it is an escape from the ordinary.

    In speaking to Trevor about his passion for cooking, I found myself getting more and more excited about "Our Backyard From Farmer To Feast".  As he spoke of creating dishes, and actually "creating", not just pouring from a jar or cooking from frozen, his face was alight with passionate joy.  It was nice to talk to a kindred spirit.  He spoke about having to accommodate for dietary restrictions, and how exciting it was to rethink food, to create something that is both delicious and yet fit into a guest's dietary necessities.  I am so looking forward to whatever dish he decides to make for the feast, and more excited to taste this dish.  

    When it was time for me to leave, I found that I did not want to.  I wanted to stay at The Black River Resort, and soak in it's tranquility.  Reluctantly I pulled myself away.   As I drove home, I found my brain was a whirl with possibilities.  I was alive with creative energy.  I began to think about that huge crisp cabbage that I had purchased at the Campbellford Farmer's market just days before.  I would cook cabbage rolls, with thinly sliced carrots that I had also purchased at the farmer's market.  I would create a honey butter glaze for those carrots.  I would need to stop at Walkers and pick up some fresh from the ground potatoes to go with my feast.  By the time I arrived home I had dinner planned and was beyond excited to begin it's preparation.  I was inspired! 

    The whole concept for the Our Backyard From Farm to Feast is about getting inspired, getting excited about the food that is grown in our own backyard.  It's about tasting new food, and wanting more.  Becoming inspired by those professional chefs and what they have created.  It's about strolling around the farmers market that will be there, and getting excited about your food.  Once you have tasted "fresh food" you will never want to go back to anything else!  There is a difference in taste between the beef you buy in the big box super market and the beef that you buy directly from the farmer that has raised it (the meat from the farmer is vastly superior in its taste).  There is a massive difference in taste from the produce that you purchase from the big box grocery store and the produce that you purchase from your local farmer who has painstakingly grown it.  Hopefully when you have come to our feast, and your stomaches will be full and your too minds will be full of possibilities.  Hopefully you will begin to think about what you are eating and where it came from, I know I have.

For more information about Trevor visit 

http://www.brrtweed.com

For more information about Our Backyard Feast From Farm or for tickets visit

https://www.facebook.com/pages/Our-Backyard-Feast-from-Farm

or

http://www.eventbrite.ca/e/our-backyard-feast-from-farm-tickets-12435967313

Our Backyard Feast From Farm

    The gas refineries have come up with a new product, they are calling it "Convenience Gasoline".   This gasoline has been created to use almost exclusively synthetic components, practically eliminating the need for raw oil.  This product is cheaper for the gas companies to produce, and has a better shelf life, and may translate to slightly cheaper consumer prices at the gas pumps.  Gasoline executives are boasting that it takes the average consumer at least one quarter of the time to fill their tanks.  "Our consumers have long said that they need more time in their busy day, and Convenience Gasoline gives that to them", one executive was quoted.  When asked about the damage this new gasoline product is purported to cause to cars, top executives were quick to state that "they are making strives toward reducing the amount of damage by adding more ingredients, and are quick to remind consumers about the time that is saved at the pumps."  Cars exclusively using this new gasoline report poor gas mileage and the need to fill up much more often.  The new synthetic gas has also been attributed to rusting in the exhaust system, corroded gas tanks, and damage to the outsides of the cars.  Although many consumers are complaining about the side effects of this gasoline, they are still committed to using it stating that the time they save is worth the car damage.
    As you are reading the above paragraph are you shaking your head?  Are you wondering what idiot would destroy their vehicle for the savings of a few minutes at the gas pump?  Cars are expensive items to replace, you may be silently seething.  Obviously there is no "Convenience Gasoline", it is a fictional and quite silly idea.  No one would ever stand for gasoline that damaged our vehicles.  We would never stand for a gasoline that damages our vehicles, and yet, and yet we freely purchase "convenience foods" for ourselves and our families.  A car costs a lot of money, but is replaceable, our bodies ... not so much.  Again and again in the news we are hearing about the damage we are doing to our bodies eating synthetic over processed foods, laced with chemicals to preserve their shelf life.  We know that this over processed food is bad for us, and yet, we continue to eat it... why?

    Why would we eat this when we don't have to?  Why eat this way when we are sitting in a natural bounty of amazing fresh from the farmer meats and produce?  We need to stand up and break the yoke of convenience food, and embrace the nature of eating "whole foods" right from our farmers.  Sometimes all we need is just a little push.  If you are looking for that push look no farther than Tweed, Ontario.  On Sunday, September 28 from 11 a.m. until 4 p.m. at the Tweed Memorial Park there will be all the inspiration anyone could ever desire!  

    Not only will there be renowned chefs pared with local farmers (which honestly is quite enough to make me want to run home and cook up a storm), there will be a farmers market.  You will be able to stroll around the park, breathing in the amazing smells, and sights, and purchase wholesome food for your family, right from the farmers themselves.  You can ask them questions about the way they grow "your" food.  That is something that you cannot do at the big box grocery stores.  You can ask, but they won't be able to tell you.  Quite honestly, the food you buy there is possibly not even grown in Canada, never mind by local farmers.  By purchasing your food from local farmers, you not only contribute to your community by supporting local people, you eliminate some of your carbon footprint.  Not only do you do all of those amazing things in and of themselves, you get to develop a relationship with your food source, and you reap the benefits by eating foods that are richer in nutrients.  Talk about win win.  Not only all of that, you get to take a breather from the stress of life.  You are taking time to enrich your soul (me passionate about this, oh no).  

    In the coming weeks I will be introducing you to some of the farmers involved in this fantastic day, and the renowned chefs too.  I feel like at this point I must state the obvious, I am most passionate about this concept.  It is such an inspirational idea to meet local farmers, and discover from them what it takes to grow our food.  It is such a privilege to meet an actual chef and see how they prepare food (it just gets me revved up about cooking).  It makes me feel good about feeding my family, knowing where their food was produced.

For more information about this inspirational event please visit....

http://www.eventbrite.ca/e/our-backyard-feast-from-farm-tickets-12435967313

http:/tweed.ca