CHC AGM 2015

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...

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Local Food Week

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...

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2016 Farmers’ Markets

Bradford Farmers’ MarketMay 28 – October 8, 2016Saturdays 8:00 AM – 1:00 PM​Bradford Library at425 Holland Street West,BradfordFacebook page Canal Road Farmers’ Market​Mon-Thurs: 9:00 – 6:00Friday: 9:00 – 7:00Saturday: 9:00 – 6:00Sunday: ClosedLocated at 1153 Canal Road, Bradford​Website East Gwillimbury Farmers’ MarketMay 26 –...

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First Aid Course

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...

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Carrot Fest 2015

On August 15 HMGA took part in the“The World’s Greatest Carrot Festival!”, Bradford West Gwillimbury’sCarrot Fest.Ten thousand1 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...

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Replacement of Hwy 400 North Canal Bridge Comment Period

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...

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AGM 2015

The HMGA’s Annual General Meeting was held the evening of February 2. It was well attended by 31 farmers representing a mix of types and sizes of farms. Following reports by the Chair and the Association, elections were held to fill the 3 open...

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AGM 2016

The 2016 Annual General Meeting was held on March 2nd at the Bradford and District Community Centre. It was well attended with 30 farmers who represented various farm sizes as well as local packinghouses. A report on the previous year was given and it...

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Sautéed Swiss Chard

Recipe fromPamela & Michael Saunders 2 tbsp olive oil2 medium garlic cloves – minced1 tsp freshly grated ginger1/4 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...

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Thai Curry Sweet Potato Soup

2 tbsp (25 mL)vegetable oil1medium 0nion, chopped2cloves garlic, minced2 tsp (10 mL)finely grated fresh gingerroot1 tsp (5 mL)eachground cumin, coriander and turmeric1/4 tsp (1 mL)crushed red pepper flakes2 cups (500 mL)vegetableorchicken broth4 cups (1 L)cubed peeled sweet potatoes (about 1-1/4 lb/550 g)1can (14 oz/398...

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Trout with Roasted Rutabaga, Apples and Onion

2 cups (500 mL)cubed (1/2-inch/1 cm) peeled rutabaga2apples, cubed1onion, chopped2 tbsp (25 mL)vegetable oil2Rainbow Trout fillets, with skin (8 oz/250 g each)2 tbsp (25 mL)honey Dijonorregular Dijon mustard In large bowl, toss together rutabaga, apples, onion and oil; spread on parchment paper-lined baking sheet....

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Grilled Radicchio Salad

This recipe is fromCarronFarms. 1 head of radicchio, quartered, so that each quarter has a bit of the stem end holding ittogether1/4 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...

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Radicchio Breakfast Sandwich

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...

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Parsnip Fries

2 lb parsnips1 tbsp vegetable oil1/4 cup waterCoarse salt and pepper​1.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,...

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Golden Scalloped Potatoes

6 cupsYukon Gold potatoes, peeled and thinly sliced1/2 cuponion, finely chopped2 cupsSwiss cheese, gratedSalt and freshly ground pepper1 1/4 cupschicken broth2 tbspall-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...

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Baked Onion Rings Parmesan

2 large onions1/2 cupeachdry breadcrumbs and grated Parmesan cheese1 tsp dried basil leaves1/2 tspeachdried oregano leaves and salt1/4 tsp garlic powder2 eggsSalsa 1.Cut onions in 1/4-inch (5 mm) thick slices; separate intorings.2. In shallow dish, combine breadcrumbs, cheese, basil, oregano, salt and garlic powder....

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Strawberry Cobb Salad

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...

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Salmon on Veggie and Leek Lentils

2tspolive oil1 onionfinely chopped1 leekwhite and light green parts only, finely chopped1rib celeryfinely chopped2sprigsthymeor 1/2 tsp dried thyme1clovegarlicminced1/2tspsalt1/2tsppepper1 1/2 cupgreen lentilsdried2cupschicken broth or vegetable brothno-salt2cupswater1 green zucchinicubed1 yellow zucchinicubed4salmon fillets1tbspolive oil4 lemon wedges1/4cupcilantro leavessalt and pepperto taste 1. In medium saucepan, heat oil over...

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Easy Pizza Soup

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...

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Picnic Jar Salad

2tbspfat free salad dressing1/2cupcherry tomatoeshalved1/2cupcucumberchopped1/2cupred pepperchopped1/2cupblack beanscanned, drained and rinsed1/2cupstrawberrieschopped1tbspgoat cheese2cupsspinach 1. Layerall 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...

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Lasagna Salad

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)eachchopped fresh basil and oregano (or1...

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Celery Root Soup

This recipe is fromFood Network. ½ sticks (1/4 cup or 4 tablespoons) ofbutter1 onion, peeled and chopped2 celery root, peeled and chopped into small pieces1 ½ L chicken or vegetable broth1 tsp dried thyme orfreshthymeSalt and pepper to taste In a 4-quart saucepan, sauté...

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Cream of celeriac with Cheddar & onion

1 tbspbutter1onion, chopped2clovesgarlic, chopped6 cupscelery root, peeled and diced3 cupschicken or vegetable broth, no salt added1 cupmilkSalt and freshly ground pepper12slices ofbaguette4 ozCanadian Aged Cheddar, grated 1. In a large saucepan, melt butter and cook onions for about 10 minutes over medium-high heat, stirring...

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Creamy Turkey Stew in a Bread Bowl

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%...

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Shepherd’s Pie with Garlic Mash

1lbpotatoesyellow fleshed, peeled and chopped6clovesgarlic1cankidney beanswhite, drained and rinsed1/2cupmilkskim, warmed1tspcanola oil1onionchopped1carrotchopped1stalkcelerychopped1pkgturkeylean, ground1tspthymedried, leaves1/4tsppepperfresh ground2tbspflourall purpose2cupsbeef brothsodium reduced1tbsptomato paste2tspWorcestershire sauce2bay 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...

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Boston Bundle Salad

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...

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Baked Cauliflower Bites

1mediumcauliflowerrinsed and cut into florets1egg1egg white1tbspwater1 1/2cupsbread crumbs1tbspItalian seasoning2tbspParmesan 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...

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Vegetable Turkey Curry

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...

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Roasted Tomato and Cauliflower Pasta Bake

1 tbspbutter1 tbspolive oil4 cupscauliflower florets (about 2/3 medium head)3 cupsgrape tomatoes2cloves garlic, minced1/2 tspdried rosemary or basil1/2 tspsalt1/2 tsppepper1/4 tspsmoked paprika (optional)2 tbspred or white wine vinegar8 ozwhole wheat rotini or fusilli pasta1 cupshreddedAsiago or Provolone cheese 1. Preheat oven to 425°F (220°C).2....

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Greek Lentil Salad

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...

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Ham & Cheese Cauliflower

1medium cauliflower, leaves and stem removed6thin slices ofham, chopped1/4 cupsun-dried tomatoes, chopped6 ozcheddar, grated2 tbspfresh 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...

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Cream of Carrot with Brie & Nuts

1 tbspbutter1onion, chopped2cloves garlic, chopped6 cupscarrots, peeled and diced3 cupschicken or vegetable broth, no salt added1 cupmilkSalt and freshly ground pepper3 ozBrie, cut into small wedges1 tbsphoney2 tbsproasted 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

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Carrot Maple Cheesecake

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) lightorregular cream cheese, room temp1/3 cup granulated sugar1/3 cup maple syrup3 eggs Simmer shredded carrots

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Canadian Fish Chowder

2oz. butter1 medium carrot, sliced1 onion, finely diced1 celery stalk, finely diced12 mussels12 oysters8oz. white fish8oz. shrimp2tbsp brandy Sauce4oz. butter1/2 cup flour1tsp salt4 cups milk1/4 cup tomato puree1/2 cup white wine1tsp prepared mustard1 container (9oz./ 270mL) cream1/4 cup chopped parsleycayenne pepper to tastelemon juice to taste Melt the butter in a deep pan. Add

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Braised Beef and Vegetable Stew

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 cubesorparsnips, chopped4 cloves garlic, minced1 tbsp canola oil1 tsp dried thyme leaves1/2 tsp cracked black pepper1/2 tsp dried tarragon leaves1 tsp dried summer savoryorsage1/4 cup whole-wheat flour1 can (10 oz

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Italian Baked Beans

2tbsp canola oil2 medium carrots, peeled and diced2 stalks celery, finely chopped2 garlic cloves, minced1 onion, finely chopped1 green pepper, finely chopped1 can (28oz./ 798mL) diced tomatoes1 can (5 1/2oz./ 156mL) tomato paste plus one can water1tsp each: dried basil, oregano and granulated sugarpinch hot pepper flakes1/2tsp salt1/4 cup Parmesan cheese, divided4 cups white

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Carrot Cake Mix in a Jar

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

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Carrot Maple Cheesecake

Crust1 1/3 cups shortbread cookie crumbs (12 cookies)1/4 cup melted butterFilling2 cups shredded carrots (3 to 4)3 pkg. lightorregular cream cheese, at room temperature1/3 cup granulated sugar1/3 cup maple syrup3 eggsOptional Garnish1/4 cup water1/4 cup granulated sugar1/2 cupshredded carrots Crust1.Combine ingredients; mix well. Press into 9-inch (23 cm) springform pan.2.Bake in preheated 350°F (180°C)

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Turkey Barley Stew

2 tbsp vegetable oil2 onions, chopped2/3 cup pearlorpot barley2 cloves garlic, minced2eachcarrots and parsnips, sliced1-1/2 cups cubed, peeled rutabaga2-1/2 cups sodium-reduced chickenorturkey broth1 can diced tomatoes, undrained1/4 cup chopped fresh parsley1 tspeachdried thyme leaves and Worcestershire sauce1/2 tsp dried basil leavesSalt and pepper2 cups coarsely cubed cooked turkey1-1/2 cups freshorfrozen green peas6 crusty rolls

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Marsh Mucker’s Slaw

This recipe is fromCarronFarms. 4 1/2 cups cabbage, red or green, fresh, shredded1 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 vinegar1/4 cup honey1

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Lunch Time Pasta Salad

8 oz (250 g) pasta, such as rotiniorscoobido2 carrots, peeled and sliced2 celery stalks, slicedHalf sweet red pepper, slicedHalf head cauliflowerorbroccoli florets1 can (6 oz/170 g) tuna packed in water, drainedor7 oz (213 g) salmon, drainedor19 oz (540 mL) soya beans, drained and rinsed1...

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Greens & Rosemary Chowder

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, meltbutterover medium heat.

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Broccoli, Kale and Lentil Soup

1 tbspbutter1mediumonion, chopped3cloves garlic, minced1/8 tsphot pepper flakes or smoked paprikaSalt and pepper1/3 cupdriedred lentils, rinsed2 1/2 cupslow-sodiumvegetable or chicken broth4 cupschoppedbroccoli (stems and florets separated)4 cupschopped packed trimmedkale2 cupsheatedmilk2 tbspfreshly squeezed lemon juice or white wine vinegar 1. In a pot, melt butter over medium heat. Sauté onions, garlic, hot pepper flakes and

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Crispy-Topped Vegetable Casserole

2 cupscarrots, chopped2 cupscauliflower, chopped2 cupsbroccoli, chopped3 tbspbutter1smallonion, chopped2 tbspall-purpose flourA pinch ofsaltPepper, to taste1 cup milk6 oz cream cheese, cut into cubes2/3 cupfresh bread crumbs2 tbspgratedCanadian 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

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Ontario Chinese Vegetables Roll-Ups

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

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Beet Chips with Lime Salt

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

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Ontario Winter Vegetable Soup

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

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Ontario Borscht

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) beeforvegetable broth2 tbsp (25 mL) tomato paste2 cups (500 mL) shredded cabbage1 can (19

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Cream of Beet with Feta & Herbs

1 tablespoonbutter1onion, chopped2cloves garlic, chopped6 cupsbeets, peeled and diced3 cupschicken or vegetable broth, no salt added1 cupmilkSalt and freshly ground pepper1/2apple, finely diced1/3 cupFeta, crumbled1 1/2 tbspfresh parsley, chopped1 1/2 tbspfresh dill, chopped 1. In a large saucepan, melt butter over medium-high heat and...

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Hearty Beef Borscht

3.3lbbeef, cubed (shoulder or chuck)10cups beef stock2 large carrots, sliced3 celery stalks, sliced1 medium-sized cauliflower, cut into pieces3 onions, sliced2 large potatoes, cubed2 leeks, sliced3 bay leaves2tbspparsley, chopped tarragon, as desiredsalt and pepper to taste6cups cooked beets, canned or fresh, diced or sliced4cups beet...

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