Uncategorized – WE Heart Local

About The Fruit Wagon:

Doug and Leslie Balsillie have enjoyed establishing our orchards, berry plantations, market gardens and our retail Fruit Wagon along the shores of Lake Erie. It’s been a work in progress since 1984, and we have enjoyed having our four daughters growing up on the farm and helping out over the years. Our main harvest is fresh apples for commercial packers and for the Toronto Food Terminal. We harvest daily for our retail business on our roadside wagon from May until November. We also fill our van every Saturday from June until Thanksgiving for the Downtown Windsor Farmers Market on Pelissier Street in Windsor.

Peach Pie

Ingredients:

1 double recipe of pastry (2cups flour + 1 cup Crisco + 4 Tbsp water)
4 cups peeled, sliced peaches + 1 Tbsp lemon juice
1 cup sugar
2 ½ – 4 Tbsp corn starch (depends on juiciness of peaches and desired thicknesss)

Making Peach Pie

Crust: Place flour in a large bowl, and place the Crisco in the centre. Using a pastry cutter, push the Crisco into the flour to form small uniform crumbles coated with flour. Add 4 T. cold water and mix lightly with your finger tips to wet crumbles. Form into 2 balls of pastry with a minimum of handling. Sprinkle flour on your rolling surface and roll your pin in the flour. Place the first ball in the middle of the flour, sprinkle lightly with flour and press with your hand. Use your pastry roller to make a round about 2” larger than your pie plate. Roll the pastry onto your pin and transfer to the pie plate. Repeat with the 2nd ball to form the pie top. Cut steam vents before rolling onto your pin.

Mix together and pour into pie crust. Do not overfill. Top with pastry with vents. If desired, sprinkle cinnamon sugar on top. Bake at 450F for 15 minutes, then turn oven down to 350 F for 35 minutes. Pie is done when peach filling is bubbling through the steam vents. Cool and serve.

Fresh peach pie is delicious, but to enjoy this in the winter, I freeze the filling like this: Line your pie plate with freezer paper or plastic wrap larger than the pie plate. Mix the filling using fresh sliced peaches + sugar + corn starch. Pour filling into pie plate, and leaving the paper or plastic open, place in freezer overnight. Remove frozen filling form by pulling the plastic away from the pie plate. Tape plastic wrap shut with masking tape. Put frozen pie filling in a second plastic bag, labelled, and return to the freezer. To bake, line pie plate with fresh pastry and remove plastic from frozen filling. Cover with top pastry. Put in microwave on high for 10 minutes to begin thawing filling. Then bake as usual in regular oven at 450 F for 15 minutes, and 350 F for 35 minutes.

Note : For 10″ pie plates, I use 6 cups of fruit + 1 ½ cups of sugar + 4 Tbsp of corn starch.

About the Fruit Wagon:

Fresh Peach Salsa

Ingredients:

2 cups chopped, peeled fresh peaches
¼ cup chopped sweet onion
3 Tbsp lime juice
2 Tbsp finely chopped hot peppers, seeded (can substitute Jalepeno peppers, or sweet peppers, depending on how hot you like it)
1 clove garlic, minced
1 Tbsp snipped fresh cilantro (can substitute parsley for cilantro for a different flavour)
½ tsp. sugar

Making Fresh Peach Salsa

In a medium mixing bowl, stir together peaches, onion, lime juice, peppers, garlic, cilantro and sugar. Cover and chill for 1 – 2 hours. Makes 2 cups. Serve with tortilla chips for dipping, or however you enjoy salsa.

About the chef:

Chef Anthony DelBrocco is the owner of Mettawas Station and the founder of Majanna’s Quality Sauces and Oils all of which are used and available for purchase at Mettawas Station.

Rigatoni Arrabbiata

Serves 4.

Producer: Butcher of Kingsville (Sausage)
Other Products: Majanna’s, Willow Tree Market, Pelee Island Winery

Ingredients (per 500g of Rigatoni):

• 4 Links of Butcher of Kingsville Italian Sausage cooked and sliced
• ¼ Cup Olive Oil
• 3 cloves of garlic minced
• 500ml Majanna’s Tomato Basil Sauce
• 1 tbsp Majanna’s Mediterranean Hot Peppers
• 1 Fresh Local Sweet Bell Pepper Sliced – Willow Tree Market Kingsville
• ¾ tsp salt
• ¼ tsp pepper
• ¼ Cup Pelee Island Winery Pinot Grigio (or any of their dry white wines)
• ½ Cup Grated Parmesan

Making the perfect Rigatoni:

1. Cook pasta according to package directions
2. Heat oil in a large skillet over medium heat then stir in garlic and bell pepper stirring constantly for 2 minutes
3. Add Majanna’s Mediterranean Hot Peppers and Butcher of Kingsville Italian Sausage
Stirring for 2 minutes
4. Add white wine, salt, pepper and Majanna’s Tomato Basil Sauce and bring to a boil
5. Remove from heat.
6. Once the pasta is cooked and drained, add to the tomato mixture stirring to coat.
7. Serve topped with grated parmesan

Pair with GL Heritage IPA

About Bradt’s Butcher Block:

Bradt’s is a true artisan butcher shop…and so much more! They source most of our superior quality meats ,cheeses, produce, breads, sweets and more from local farms and suppliers.. Their in-store chef hand crafts healthy entrees, salads, soup and sides which provide easy solutions for those strapped for time or heading out for a picnic at the par. If an old fashioned, customer focused shop is what you are looking for, do yourself a favour and visit Bradt’s Butcher Block today.

Moroccan Lamb Burgers

Producers: Sun Parlor Honey (honey), Ewe Dell Farms (lamb), Leamington Greenhouses (cucumber)

Ingredients (per burger):

Moroccan Lamb Burgers

500 g ground lamb (Ewe Dell Farms, Woodslee)
1 tsp. cumin, dried coriander, smoked paprika, garam masala
1 garlic clove crushed
1 tbsp. honey (Sunparlour Honey, Cottam)
½ lemon juiced

Honey Chilli Tzatziki

¼ cucumber deseeded and grated (Leamington Greenhouses)
200 g Greek natural yogurt
2 tbsp. fresh mint chopped
1 tsp. red chilli finely chopped
1 tsp. honey (Sunparlour Honey, Cottam)
½ lemon juiced

Making a Moroccan Lamb Burger:

Mix all ingredients for burgers together in large bowl. Separate into 4 parts and form into patties. After grilling, top with tzatziki sauce and arugula on a crusty roll.

Pair with Banded Goose Brewing – Golden Ale

About the chef:

Aaron Lynn was born and raised in Harrow, but his early schooling was in French immersion in Kingsville where he was both obstreperous and showing early signs of a charming and exuberant personality. Making friends and connections has been the hallmark of his education (Culinary Management at St. Clair College) and career (in Banff, Niagara Falls, and Harrow). He learned the food business from his dad, Doug, tagging along on service calls for Marsh Foods. Culinary heroes include his Nana, Winnie Lynn, a by-the-book Southern cook who worked at the Betty Crocker Test Kitchen, and his mother, Linda Lynn, an “amazing and creative cook who puts love into everything she does”. Aaron is the Executive Chef at Oxley Estate Winery, where he has been since 2014.

Grilled Asparagus

Producers: Wrightland Farms (Asparagus)

Ingredients:

-1 bunch Wrightland Asparagus, washed and trimmed
-1 lemon
-Olive oil, as needed

-1 cup Kewpie Mayo
-4 Tbsp sesame seeds
-1 tsp rice wine vinegar
-1 tsp Light Soy Sauce
-1 Tbsp Honey
-salt and pepper, to taste

Pistachio Dukkah
-2 Tbsp Coriander seeds
-2 Tbsp sesame seeds
-1 Tbsp Cumin Seeds
-1 Tbsp black peppercorns
-1/2 cup Pistachios
-Salt, to taste

Making the perfect Grilled Asparagus:

1. Bring a large pot of heavily salted water to a boil, add trimmed asparagus, and cook for 30 seconds. Immediately remove asparagus, and plunge into an ice bath for 1 minute to stop cooking. Strain asparagus, and set aside until ready to grill.
2. For the burnt sesame aioli, toast sesame seeds in a pan until they have just turned black. Set aside to cool.
3. In a blender, add the burnt sesame seeds, soy sauce, vinegar, and honey. Blitz completely until a paste is formed. Add to mayo, check for seasoning.
4. For the dukkah, toast coriander, cumin, and sesame seeds in a pan on medium heat, until golden brown and aromatic. Set aside to cool. In the same pan, add pistachios, and toast until fragrant, set aside to cool.
5. Combine all ingredients into a mortar and pestle, and work your magic until everything is roughly ground up.
6. To finish the dish: Preheat your BBQ to high, toss asparagus in olive oil and season with salt. Grill the asparagus until cooked through, and has a nice char. Take the asparagus off, and hit it with a squeeze of lemon.
7. Spoon and smear the aioli on a platter/plate. Arrange the asparagus as nicely or as haphazardly as you like, and sprinkle the dukkah all over. Chive flowers can be a nice garnish for this, if you have a nice herb garden, or even some nice cherry tomatoes.

Paired with Oxley’s Riesling

About Wagner Orchards:

Wagner Orchards continuously seeks to improve food quality through sound environmental practices. They raise their own beef, pork and poultry free of hormones, chemicals and antibiotics. Their fruit trees have the minimal amount of chemicals needed to produce a high quality fruit. Where possible they use natural pest control rather than insecticide. Food is grown in the healthiest possible way at Wagner Orchards!

Strawberry Rhubarb Cheesecake Pie

Producer: Raymont’s Berries (strawberries)

Makes 2 – 10 inch pies.

Ingredients (per pie):

2 – 10inch pie shells

Cheesecake Filling:
• 500g Cream Cheese
• 200g White Sugar
• 1 egg
• Zest of 1 lemon
• 20g cornstarch

Strawberry Rhubarb Filling:
• 250g sliced strawberries from Raymont’s Berries
• 250g sliced rhubarb
• 200g White Sugar
• 35g Corn Starch

Butter Crumb Topping
• 250g soft butter
• 130g white sugar
• 100g brown sugar
• Pinch of salt
• 450g all purpose flour

How to cook a Strawberry Rhubarb Cheesecake Pie:

Preheat oven to 350 F
Use a fork to dock bottom of pie shells and bake shells for 15 minutes
In medium bowl cream together

500g Cream Cheese
200g White Sugar
1 egg
Zest of 1 lemon
20g cornstarch

In separate bowl mix together

250g sliced strawberries
250g sliced rhubarb
200g White Sugar
35g Corn Starch

In stand mixer or food processor pulse together

250g soft butter
130g white sugar
100g brown sugar
Pinch of salt
450g all purpose flour

Until it forms a crumb consistency

Pour half of the cheesecake mixture into each pre baked pie crust
Divide the strawberry rhubarb mixture evenly between the 2 pies.
Top with butter crumb topping
Place on baking sheet and bake @ 350F for 45 minutes to 1 hour.
Allow to cool completely and chill in fridge for 1-2 hours

Pair with Wagner Orchards Hard Apple Cider

About the chef:

Benjamin Leblanc-Beaudoin is the Chef of the Iron Kettle Bed and Breakfast located in Comber, Ontario. Recently voted Best Chef of Windsor & Essex County. A former contestant on Food Network’s Chopped Canada, Chef Benjamin is an advocate for Local Food and his B&B is a Certified FeastON culinary destination. To learn more click here.

Few desserts say summer like Eton mess. Crunchy meringue, whipped cream and strawberry sauce is a winning combination, best served al fresco.

Producer: Raymont’s Berries (Strawberries)
Other:

Eton Mess

Ingredients

4 large egg whites
150 grams of sugar
400 grams of mixed berries (raspberries, strawberries)
1 tsp of vanilla extract
1 tsp of honey
1 sprig of mint
500 ml of 35% cream
1 tablespoon of icing sugar
1 tablespoon of roasted almonds slivers
1 tablespoon of lavender

Instructions

Preheat oven to 250 degrees
Whisk the egg whites until you reach stiff peaks (easier with mixer).
Once you can turn the bowl over and not have anything fall out, add sugar one tablespoon at a time, and mix for 3-4 minutes between tablespoons. Once fully incorporated, add lavender.
Line a cookie tray with parchment paper. Using a piping bag or spoon, transfer mixture into equal sized dollops, and bake in the oven for 1 hour and a half.
With your mixer still running, gradually add the caster sugar and salt, then whisk on a high speed for 7 to 8 minutes, or until white and glossy. To test whether it’s done you can pinch some between your fingers – if it feels completely smooth it’s ready; if it’s slightly granular it needs a little more whisking.
Half or quarter the berries, and place in a bowl with 1 tablespoon of sugar, vanilla, and honey- mix well (macerate)
Whip cream until soft peaks form, then fold in the icing sugar.
Mix everything in a bowl and transfer onto plates for service. Drizzle with fresh strawberry jam and garnish with fresh mint.

About the chef:

The Perfect French Omelette!

Omelettes don’t have to be as massive as you may think. With the right ingredients, you can make a gourmet French omelette in 5 minutes. Asparagus are only around for a limited amount of time! Here is the recipe and the steps to creating the perfect omelette.

Producer: Wrightland Farms (Asparagus)
Other Products: Lee and Maria’s Market

Ingredients (per omelette):

2 Large Eggs
1 Tablespoon of butter
1 Tablespoon of freshly chopped soft herbs (parsley or chives or basil)
½ Cup of grated Ontario Cheddar
½ Cup of cooked asparagus
1 Pinch of Salt & Pepper

How to cook asparagus:

Cut asparagus to desired length (typically removing 1-2 inches of the wood-like stem, from the bottom.)
Bring water to a boil on high heat. Once your reach a rolling boil, add asparagus for 30 seconds.
Transfer from pot into a strainer.

Making the perfect omelette:

Whisk the eggs together with a fork, carefully breaking the yolk.
With a non-stick pan preheated on a medium burner, melt your butter.
Once the butter has melted, immediately add the eggs, and scramble gently for 10 seconds.
Let the egg (liquid) cover the bottom of the pan wait until the egg mixture cooks through (approximately 1 minute) and add your pinch of salt and pepper.
At this point the egg resembles a thin crepe. Lay out your asparagus in the middle of the omelette (a line) and cover with cheese and fresh herbs.
Once the cheese has started to melt (1 minute), fold both sides of the omelette onto the asparagus
flip onto a plate using the pan as your spatula