Wednesday Nov 3rd, 2021: 11:00 am to 1:00 pm Come and see the first ever Dino robot in Ontario on display suitable for working in muck soils. The visual system as well as a variety of field tools will be showcased. Due to time...
FOR IMMEDIATE RELEASE In collaboration with both the Simcoe—Muskoka District Health Unit and York Region Public Health Units, the coordination of pop-up clinics will ensure a safe start to the growing season. HOLLAND MARSH (April 26, 2021) – Over the past week, just over...
The York Agricultural Advisory Liaison Group is asking for farmers to fill out and return the form below. This will provide them with up-to-date information and assist them in working with York Region for the benefit of the farmers. There is an introduction page...
Representatives from HMGA attended the Canadian Horticultural Council’s Annual General Meeting in Quebec City on March 10-12. The participants of the meeting represented fruit and vegetable growers from across the country. Hot topics included Reusable Plastic Containers (RPC’s), labour, environmental concerns, and marketing. Problems...
The HMGA Water Project hosted the ‘Sharing Water Technologies in Lake Simcoe & Nottawasaga Watersheds’ workshop on February 25, 2015 at ‘The Club at Bond Head’. The Workshop was well-attended with 77 participants representing growers, industry, research and government, in addition to the project...
The Holland Marsh Growers’ Association celebrated Local Food Week in various places throughout the area and in different ways. While many of the crops grown in the Marsh are just beginning to grow, this week is a reminder that many of them are still...
Bradford Farmers’ MarketMay 28 – October 8, 2016Saturdays 8:00 AM – 1:00 PMBradford Library at 425 Holland Street West, BradfordFacebook page Canal Road Farmers’ MarketMon-Thurs: 9:00 – 6:00Friday: 9:00 – 7:00Saturday: 9:00 – 6:00Sunday: ClosedLocated at 1153 Canal Road, BradfordWebsite East Gwillimbury Farmers’ MarketMay 26 –...
HMGA is offering a Standard First Aid & CPR course for the local growers. This course meets federal and a variety of provincial/territorial regulations for Standard First Aid & CPR. It will be two days, March 24 and 25 from 9:00 to 5:00. The cost is...
On August 15 HMGA took part in the “The World’s Greatest Carrot Festival!”, Bradford West Gwillimbury’s Carrot Fest. Ten thousand 1 lb bags of carrots were brought to hand out to visitors. A Gro-Pak Farms tractor hauled in skids of carrots packed by local companies ATV Farms, Gwillimdale...
The public is invited to comment on the proposed Highway 400 bridge replacement over Canal Road and related road improvements. This includes the construction staging, potential impacts to environment, and proposed mitigation strategies. Information on the project itself and the comment process, which is...
The Muck Crops IPM (Integrated Pest Management) program was honoured with an International IPM Award of Excellence at the 8th International IPM Symposium on March 24. The award is given to nominated individuals or teams who have achieved excellence “relating to economic benefits of...
The AgKnowledge Forum 2015 occurred on January 29 and the presentations shown at the event are below. Food Hub Feasibility StudyDownload File Food & Beverage OntarioDownload File Policy & Regulation – Meat PackingDownload File Comments
Recipe from Pamela & Michael Saunders 2 tbsp olive oil2 medium garlic cloves – minced1 tsp freshly grated ginger 1/4 tsp red pepper flakes1 1/2 lbs swiss chard (about 2 bunches) washed, cut into 1 inch pieces1 tbsp soy sauce1 tbsp water 1. In a large...
2 tbsp (25 mL) vegetable oil1 medium 0nion, chopped2 cloves garlic, minced2 tsp (10 mL) finely grated fresh gingerroot1 tsp (5 mL) each ground cumin, coriander and turmeric1/4 tsp (1 mL) crushed red pepper flakes2 cups (500 mL) vegetable or chicken broth4 cups (1 L) cubed peeled sweet potatoes (about 1-1/4 lb/550 g)1 can (14 oz/398...
2 cups (500 mL) cubed (1/2-inch/1 cm) peeled rutabaga2 apples, cubed 1 onion, chopped2 tbsp (25 mL) vegetable oil2 Rainbow Trout fillets, with skin (8 oz/250 g each) 2 tbsp (25 mL) honey Dijon or regular Dijon mustard In large bowl, toss together rutabaga, apples, onion and oil; spread on parchment paper-lined baking sheet. ...
3 tbsp (45 mL) olive oil1 clove garlic, mincedPinch each salt and pepper2 cups (500 mL) grape or cherry tomatoes, halved4 rainbow trout fillets (6 oz/175 g each)1 large head romaine lettuce1/2 cup (125 mL) fresh basil leaves1/4 cup (50 mL) Caesar salad dressingShaved Parmesan cheese, about 1...
This recipe is from Carron Farms. 1 head of radicchio, quartered, so that each quarter has a bit of the stem end holding it together1/4 cup olive oil, plus more to coat radicchio1/8 cup balsamic vinegar1/2 teaspoon salt2 chopped garlic cloves1/4 teaspoon mustardSalt and black pepperPecorino or...
2 tbsp olive oil8 thin slices pancetta4 eggsSalt and pepper, to taste4 whole grain English muffins, toasted1½ tbsp mayonnaise1½ tbsp basil pesto4 slices provolone4 slices tomato1 cup shredded radicchio 1. Heat 1 tbsp oil in a large non-stick skillet set over medium heat. Add...
1 lb (500 g) carrots1 lb (500 g) parsnips3 tbsp (45 mL) butter or olive oil½ cup (125 mL) orange juice2 tbsp (25 mL) lemon juice½ cup (125 mL) chicken stockSalt and freshly ground pepper2 tbsp (25 mL) chopped chives 1. Cut carrots and...
2 lb parsnips1 tbsp vegetable oil1/4 cup waterCoarse salt and pepper1. Peel and cut parsnips into long skinny ‘fries’; discard woody core.2. Heat oil in large nonstick skillet over medium heat until hot. Add parsnips, toss well and cook uncovered until lightly browned, about 5 minutes,...
6 cups Yukon Gold potatoes, peeled and thinly sliced1/2 cup onion, finely chopped2 cups Swiss cheese, gratedSalt and freshly ground pepper1 1/4 cups chicken broth2 tbsp all-purpose flour 1. Preheat oven to 350°F.2. In a 9˝ square baking dish, layer half the potato slices, half the onion and half...
2 large onions1/2 cup each dry breadcrumbs and grated Parmesan cheese1 tsp dried basil leaves1/2 tsp each dried oregano leaves and salt1/4 tsp garlic powder2 eggsSalsa 1. Cut onions in 1/4-inch (5 mm) thick slices; separate into rings.2. In shallow dish, combine breadcrumbs, cheese, basil, oregano, salt and garlic powder....
Strawberry Dressing:5 medium strawberries, hulled1 tbsp grainy mustard1 tbsp honey1 tbsp fresh lemon juice3 tbsp apple cider vinegar¼ cup olive oilSalt and pepper Salad:6 cups crisp salad greens, such as romaine or baby spinach1 cup corn kernels2 oz goat cheese, crumbled (about ½ cup)¼...
This recipe is from the Canadian Wheat Board’s Pasta from the Prairies cookbook. 1/2 pkg. (8.8 oz or 250 g) spaghetti4 green onions, coarsely chopped3 cloves garlic, crushed1 lb. cherry tomatoes, halved or equivalent roma tomatoes 1 oz. Parmesan cheese, grated8 to 10 fresh basil leaves salt and...
2 tsp olive oil1 onion finely chopped1 leek white and light green parts only, finely chopped1 rib celery finely chopped2 sprigs thyme or 1/2 tsp dried thyme1 clove garlic minced1/2 tsp salt1/2 tsp pepper1 1/2 cup green lentils dried2 cups chicken broth or vegetable broth no-salt2 cups water1 green zucchini cubed1 yellow zucchini cubed4 salmon fillets1 tbsp olive oil4 lemon wedges1/4 cup cilantro leavessalt and pepper to taste 1. In medium saucepan, heat oil over...
1 tbsp vegetable oil2 cups sliced white mushrooms2 cloves garlic, minced1 onion, chopped1 tsp dried Italian herb seasoning1 sweet red pepper, chopped1 can (14 oz/398 ml) pizza sauce2-1/4 cups water3 tomatoes, chopped1/2 cup diced ham3/4 cup croutons3/4 cup shredded mozzarella cheese 1. In large...
2 tbsp fat free salad dressing1/2 cup cherry tomatoes halved1/2 cup cucumber chopped1/2 cup red pepper chopped1/2 cup black beans canned, drained and rinsed1/2 cup strawberries chopped1 tbsp goat cheese2 cups spinach 1. Layer all ingredients in a 1 L mason jar starting with the dressing and ending with the spinach. Refrigerate.2. When you are reading to eat, shake and transfer to a bowl. Serves 1...
6 whole wheat lasagna noodlesOlive oil2 cups (500 mL) (475 g) low-fat ricotta cheese, drained if necessary1 cup (250 mL) shredded fontina cheese1/2 cup (125 mL) sprouts1/4 cup (50 mL) chopped fresh parsley1 clove garlic, minced1 tbsp (15 mL) each chopped fresh basil and oregano (or1...
This recipe is from Carron Farms. Equal amounts of the following with the vegetables peeled and cut into 1/2” thick long slices (resembling fries): Carrots, Sweet Potatoes, Rutabaga, Parsnip, Beets, and Celery Root. (Purple Top Turnips can be used if you have as well)Fresh Rosemary Sprigs or Dried Rosemary...
2 lb (1 kg) potatoes, peeled and cut into cubes (5 or 6 potatoes)Half small celery root, peeled and cut into chunks2 cloves garlic3 tbsp (45 mL) butter1/2 tsp (2 mL) salt1/2 to 3/4 cup (125 to 175 mL) buttermilk 1. In large saucepan,...
This recipe is from Food Network. ½ sticks (1/4 cup or 4 tablespoons) of butter1 onion, peeled and chopped2 celery root, peeled and chopped into small pieces1 ½ L chicken or vegetable broth1 tsp dried thyme or fresh thymeSalt and pepper to taste In a 4-quart saucepan, sauté...
1 tbsp butter1 onion, chopped2 cloves garlic, chopped6 cups celery root, peeled and diced3 cups chicken or vegetable broth, no salt added1 cup milkSalt and freshly ground pepper12 slices of baguette4 oz Canadian Aged Cheddar, grated 1. In a large saucepan, melt butter and cook onions for about 10 minutes over medium-high heat, stirring...
Marinade:1/2 cup (125 mL) vegetable oil3 tbsp (50 mL) red wine vinegar1 tbsp (15 mL) grated Parmesan cheese2 green onions, sliced1 tsp (5 mL) dried basil1/2 tsp (2 mL) sugar1/2 tsp (2 mL) dry mustard1/2 tsp (2 mL) saltPepper, to taste Salad:6 medium radishes,...
1 lb turkey, cut into cubes2 tbsp all purpose flour3 tbsp oil2 tbsp butter3 onions, chopped2 celery stalks, sliced2 large carrots, sliced2 parsnips, sliced1 garlic clove, minced1 tbsp fresh rosemary, chopped2 cups fresh button mushrooms2 cups dry white wine1 cup chicken stock1/2 cup 18%...
1 lb potatoes yellow fleshed, peeled and chopped6 cloves garlic1 can kidney beans white, drained and rinsed1/2 cup milk skim, warmed1 tsp canola oil1 onion chopped1 carrot chopped1 stalk celery chopped1 pkg turkey lean, ground1 tsp thyme dried, leaves1/4 tsp pepper fresh ground2 tbsp flour all purpose2 cups beef broth sodium reduced1 tbsp tomato paste2 tsp Worcestershire sauce2 bay leaves 1. Cover potatoes and garlic with water in a pot and bring to the boil. Cook for about 15 minutes or until potatoes are...
8 large leaves Boston lettuce1 can flaked ham1/2 cup grated Swiss cheese1/4 cup chopped celery1/4 cup mayonnaise1 tbsp sweet pickle relish1 tsp prepared mustard1/8 tsp pepper Set aside 8 large lettuce leaves for bundles. Mix together remaining ingredients. Spoon evenly into centre of each...
1 medium cauliflower rinsed and cut into florets1 egg1 egg white1 tbsp water1 1/2 cups bread crumbs1 tbsp Italian seasoning2 tbsp Parmesan cheese 1. Preheat oven to 425 F2. Beat egg, egg white and water in a bowl, set aside.3. Mix bread crumbs, Italian seasoning and Parmesan cheese in a bowl, set aside.4. Dip florets, a few...
1/4 cup oil1 cup onion, diced2 cloves garlic, minced2 tbsp hot curry powder*1/2 tsp turmeric1/2 tsp chili powder2 tsp paprika2 tsp garam masala2 cups cauliflower cut into florets2 cups carrots, peeled and sliced2 cups potatoes, peeled and diced2 cups water or chicken stock1 cup...
This recipe is from the Canadian Wheat Board’s Pasta from the Prairies cookbook. 1 small broccoli head1/2 cauliflower head1 carrot2 celery stalks1/2 red or green pepper1/2 onion2 ripe tomatoes1 Tbsp. olive oil garlic to taste parsley to taste lemon pepper to taste dash soy sauce (optional) 4 cups cooked fettuccine Prepare...
1 tbsp butter1 tbsp olive oil4 cups cauliflower florets (about 2/3 medium head)3 cups grape tomatoes2 cloves garlic, minced1/2 tsp dried rosemary or basil1/2 tsp salt1/2 tsp pepper1/4 tsp smoked paprika (optional)2 tbsp red or white wine vinegar8 oz whole wheat rotini or fusilli pasta1 cup shredded Asiago or Provolone cheese 1. Preheat oven to 425°F (220°C).2....
2 cups lentils or black beans, cooked1 cup chopped cucumber1/2 cup chopped red onion2 tomatoes, chopped1 yellow pepper, chopped1 cup chopped cauliflower1/2 cup chopped parsley1/4 cup feta cheese, crumbled Vinaigrette1/2 cup sliced black olives2 Tbsp lemon juice1/2 tsp each salt and pepper1 Tbsp red...
1 medium cauliflower, leaves and stem removed6 thin slices of ham, chopped1/4 cup sun-dried tomatoes, chopped6 oz cheddar, grated2 tbsp fresh chives, chopped 1. Place cauliflower in a saucepan, cover with cold water and add a little salt. Bring to a boil and cook for 10 minutes.2. Preheat oven to...
1 tbsp butter1 onion, chopped2 cloves garlic, chopped6 cups carrots, peeled and diced3 cups chicken or vegetable broth, no salt added1 cup milkSalt and freshly ground pepper3 oz Brie, cut into small wedges1 tbsp honey2 tbsp roasted nuts, your choice 1. In a large saucepan, melt butter over medium-high heat and cook vegetables for 5 minutes.2. Add broth, milk, salt and pepper.3. Bring
Crust1 1/3 cup shortbread cookie crumbs (12 cookies)¼ cup melted butter Combine ingredients; mix well. Press into 9-inch springform pan. Bake in preheated 350°F oven for 10 minutes. Filling2 cups shredded carrots (3 to 4)3 pkg. (250 g each) light or regular cream cheese, room temp1/3 cup granulated sugar1/3 cup maple syrup3 eggs Simmer shredded carrots
2 oz. butter1 medium carrot, sliced1 onion, finely diced1 celery stalk, finely diced12 mussels12 oysters8 oz. white fish8 oz. shrimp2 tbsp brandy Sauce4 oz. butter1/2 cup flour1 tsp salt4 cups milk1/4 cup tomato puree1/2 cup white wine1 tsp prepared mustard1 container (9 oz. / 270 mL) cream1/4 cup chopped parsleycayenne pepper to tastelemon juice to taste Melt the butter in a deep pan. Add
2 lb lean stew beef or bison2 medium onions, diced3 cups chopped carrots, about 6 carrots total2 cups cubed rutabaga, about 1 x 2-inch cubes or parsnips, chopped4 cloves garlic, minced1 tbsp canola oil1 tsp dried thyme leaves1/2 tsp cracked black pepper1/2 tsp dried tarragon leaves1 tsp dried summer savory or sage1/4 cup whole-wheat flour1 can (10 oz
2 tbsp canola oil2 medium carrots, peeled and diced2 stalks celery, finely chopped2 garlic cloves, minced1 onion, finely chopped1 green pepper, finely chopped1 can (28 oz. / 798 mL) diced tomatoes1 can (5 1/2 oz. / 156 mL) tomato paste plus one can water1 tsp each: dried basil, oregano and granulated sugarpinch hot pepper flakes1/2 tsp salt1/4 cup Parmesan cheese, divided4 cups white
Carrot Cake mix:2 cups granulated white sugar½ cup chopped pecans or walnuts3 cups all-purpose white flour½ teaspoon salt2 teaspoon baking soda2 teaspoon baking powder1 Tablespoon ground cinnamon¼ teaspoon ground nutmeg 1. Layer ingredients in 1-quart Mason jar with tight fitting lid or 1-quart non-zip locking storage bag or food storage bag shaped into a
Crust1 1/3 cups shortbread cookie crumbs (12 cookies)1/4 cup melted butterFilling2 cups shredded carrots (3 to 4)3 pkg. light or regular cream cheese, at room temperature1/3 cup granulated sugar1/3 cup maple syrup3 eggsOptional Garnish1/4 cup water1/4 cup granulated sugar1/2 cup shredded carrots Crust1. Combine ingredients; mix well. Press into 9-inch (23 cm) springform pan.2. Bake in preheated 350°F (180°C)
2 tbsp vegetable oil2 onions, chopped2/3 cup pearl or pot barley2 cloves garlic, minced2 each carrots and parsnips, sliced1-1/2 cups cubed, peeled rutabaga2-1/2 cups sodium-reduced chicken or turkey broth1 can diced tomatoes, undrained1/4 cup chopped fresh parsley1 tsp each dried thyme leaves and Worcestershire sauce1/2 tsp dried basil leavesSalt and pepper2 cups coarsely cubed cooked turkey1-1/2 cups fresh or frozen green peas6 crusty rolls
This recipe is from Carron Farms. 4 1/2 cups cabbage, red or green, fresh, shredded 1 cup carrots, fresh, grated1 1/4 cup Honey Poppy seed dressing (see recipe below) 1 cup apple or pear, cored, diced 1/4″ Combine vegetables and fruit, top with dressing. Refrigerate if not using immediately. Honey Poppy seed Dressing1/3 cup cider vinegar 1/4 cup honey 1
8 oz (250 g) pasta, such as rotini or scoobido2 carrots, peeled and sliced2 celery stalks, slicedHalf sweet red pepper, slicedHalf head cauliflower or broccoli florets1 can (6 oz/170 g) tuna packed in water, drained or 7 oz (213 g) salmon, drained or 19 oz (540 mL) soya beans, drained and rinsed1...
2 tbsp (30 mL) butter1 cup (250 mL) onion, diced1 cup (250 mL) leek, diced1 cup (250 mL) celery, diced1 cup (250 mL) carrots, diced1 1/2 tsp (7.5 mL) dried rosemary3 tbsp (45 mL) all-purpose flour6 cups (1.5 L) milk, heated2 cups (500 mL) broccoli, diced3 cups (750 mL) baby spinach1/2 cup (125 mL) Monterey Jack cheese, shredded1/2 cup (125 mL) Cheddar cheese, shreddedSalt and pepper, to taste 1. In a heavy pot, melt butterover medium heat.
1 tbsp butter1 medium onion, chopped3 cloves garlic, minced1/8 tsp hot pepper flakes or smoked paprikaSalt and pepper1/3 cup dried red lentils, rinsed2 1/2 cups low-sodium vegetable or chicken broth4 cups chopped broccoli (stems and florets separated)4 cups chopped packed trimmed kale2 cups heated milk2 tbsp freshly squeezed lemon juice or white wine vinegar 1. In a pot, melt butter over medium heat. Sauté onions, garlic, hot pepper flakes and
2 cups carrots, chopped2 cups cauliflower, chopped2 cups broccoli, chopped3 tbsp butter1 small onion, chopped2 tbsp all-purpose flourA pinch of saltPepper, to taste1 cup milk6 oz cream cheese, cut into cubes2/3 cup fresh bread crumbs2 tbsp grated Canadian Parmesan cheese 1. Preheat oven to 350 °F (180 °C). Butter an 8-cup (2 L) shallow baking dish.2. Place carrots in a large saucepan; add water to cover
3 cups (750 mL) finely shredded green cabbage1 1/2 cups (375 mL) each finely shredded Chinese (Napa) cabbage and bok choy1-1/2 cups (375 mL) each grated carrots and sliced mushrooms1-1/2 cups (375 mL) bean sprouts2 tbsp (25 mL) each soy sauce and rice wine or dry sherry2 tsp (10 mL) each sesame oil and
4 cups (1 L) vegetable oil, for deep frying8 medium beets, peeled and thinly slicedLime salt to taste (see recipe below) 1. Pour vegetable oil into a sauté pan. Using a candy thermometer to check temperature, heat oil to 325°F (160°C).2. Add the beet slices in small batches. Fry slices about 2 to 3
1 onion, chopped2 carrots, peeled and diced2 beets, peeled and diced2 cloves garlic, minced5 cups (1.25 L) vegetable or chicken broth8 medium parsnips, peeled and diced3 cups (750 mL) chopped green cabbage1/2 tsp (2 mL) dried marjoram leaves1/2 tsp (2 mL) dried thyme leavesSalt and pepper2 tbsp (25 mL) chopped fresh parsley In large
2 peeled carrots 2 peeled beets1 small peeled sweet potato1/2 small peeled rutabaga, cut in half2 tbsp (25 mL) canola oilSalt Using a mandolin or vegetable slicer, thinly slice vegetables. Place beets in a separate bowl; toss with 1-1/2 tsp of oil. In another bowl...
2 tbsp (25 mL) butter6 beets, peeled and shredded4 leeks, chopped2 cups (500 mL) sliced mushrooms2 carrots, shredded2 cloves garlic, minced1 onion, chopped1 white turnip, peeled and shredded1 stalk celery, chopped1 potato, peeled and chopped2 bay leaves7 cups (1.75 L) beef or vegetable broth2 tbsp (25 mL) tomato paste2 cups (500 mL) shredded cabbage1 can (19
1 tablespoon butter1 onion, chopped2 cloves garlic, chopped6 cups beets, peeled and diced3 cups chicken or vegetable broth, no salt added1 cup milkSalt and freshly ground pepper1/2 apple, finely diced1/3 cup Feta, crumbled1 1/2 tbsp fresh parsley, chopped1 1/2 tbsp fresh dill, chopped 1. In a large saucepan, melt butter over medium-high heat and...
3.3 lb beef, cubed (shoulder or chuck)10 cups beef stock2 large carrots, sliced3 celery stalks, sliced1 medium-sized cauliflower, cut into pieces3 onions, sliced2 large potatoes, cubed2 leeks, sliced3 bay leaves2 tbsp parsley, chopped tarragon, as desiredsalt and pepper to taste6 cups cooked beets, canned or fresh, diced or sliced4 cups beet...
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