Culinary Guide
www.SAVOURELGIN.ca
Index Index 1 About Us
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Wineries & Breweries Quai Du Vin
3
Railway City Brewing Company
4
Rush Creek Wines
5
Restaurants & Sweets Green Frog Tea Room at Pinecroft
6
Harbourtown Fudge
7
Kettle Creek Inn
8
Killer Desserts & Café 9 Mad Hatters Tea Room
10
Ruby’s Cookhouse
11
Windjammer Inn
12
Markets Empire Valley Farm Market
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Farmgate Market
14
Horton Farmers’ Market
15
Howe Family Farm Market
16
Agri-tourism
1
Arts & Cookery Bank
17
Clovermead Bees & Honey
18
Great Lakes Farms
19
Heritage Line Herbs
20
Lavender Sense
21
Steed and Company Lavender
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Savour Elgin Trail Map
Centre
About Us Savour Elgin celebrates local food, wine, and agri-tourism in partnership with quality restaurants. Members of Savour Elgin must either grow or produce their own products and in the case of restaurants have 25% of their annual receipts purchased locally (within a 100 km radius). Eating and drinking are the only activities that all visitors have in common. Because eating and drinking involve all 5 human senses, food creates emotions powerful enough to compel someone to travel. Savour Elgin takes advantage of the senses and provides twenty locations for tourists to discover the bounty of Elgin. One of the goals of Savour Elgin is to strengthen the food supply chain; the program is able to do just that by connecting producers and chefs, with tasty results. Our restaurants utilize member markets and agri-tourism locations in preparing their signature dishes. The second goal of Savour Elgin is to build awareness of culinary tourism in Elgin. The development of the program has opened up many opportunities including becoming a marketing tool for local food in Elgin with print, web and radio campaigns promoting the trail and Elgin County to the London market. Evoking a sense of community pride and having a positive impact on the community is the third goal of Savour Elgin. Members are proud to be a part of this program; look for each of the members proudly displaying their Savour Elgin member signs. To explore Savour Elgin visit www.savourelgin.ca with member profiles, recipes and an interactive map. Also find us on Facebook and Twitter along with many of our members.
www.savourelgin.ca 1-877-GO ELGIN x168 2
Wineries & Breweries
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Quai Du Vin
Quai du Vin Maple Wine Cus tard Redi and son Roberto Quai first planted their vineyards just north of Sparta in 1972. Roberto and wife, Lisa, opened the doors of the winery in 1990 and are pleased to celebrate 22 successful years in the wine industry. At Quai du Vin Estate Winery (pronounced “K dew vañ”), the focus is the established winemaking and retailing operation that feature and complement the vineyard and the scenic location. Quai du Vin produces over 90,000 bottles per year with the top sellers being their Vidal White and Baco Noir. Winery tours are available with the length depending upon interest level, ranging from 30 – 60 minutes. Specialty tours with samples and pairings are also available by booking in advance.
Prepare: 1/4 cup maple syrup 1/4 cup Quai du Vin Maple Wine
Place in top of double boiler with: 1 cup hot milk 1/4 cup sugar 1/4 tsp salt Stir over boiling water until these ingredients are dissolved.
Jamie Quai now adds to the winery’s legacy as the third generation to harvest and make wines on the fertile lands in Elgin. Jamie is expanding the development of the wine with the barrel aging of reds and the introduction of new wines such as Viognier (well known in Europe) that are well suited for this climate.
Pour part of this over: 3 beaten egg yolks
In addition to the wine, Quai du Vin offers a pristine country setting second to none and has become famous for their outdoor events. Tickets and event information are available online or by phone.
Add: 1 tsp vanilla
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Soak: 1 tbsp gelatin in 1/4 cup water
Monday - Saturday
10am - 5pm
Sunday
12pm - 5pm
45811 Fruit Ridge Line, Central Elgin, ON www.quaiduvin.com (519) 775-2216
Return the sweetened yolks to the double boiler. Stir until it coats the spoon heavily. Stir in the soaked gelatin until it is dissolved. Cool the custard. Whip and fold in: 1 cup whipping cream. Chill at least 12 hours.
Railway City Brewing Company
Railway City Brewing Company is proud to use premium, locally grown varieties of hops and carefully selected Ontario sourced malted grains to brew hand crafted beer in small batches. Using only the finest ingredients with no additives, preservatives or pasteurization, the results are quality tasting ales including: Dead Elephant Ale, Iron Spike Blonde, Copper and Amber Ales, Canada southern draft and our newest Honey Elixir, plus additional seasonal varieties throughout the year. Dead Elephant Ale was awarded the Silver Medal at the Ontario Brewing Awards in 2010 and has become a staple of the Ontario Legislature winning both the Speaker’s Choice as well as the Bold Flavoured Ale, Stout or Porter categories over the last three years. At the 2011 Ontario Brewing Awards, Railway City’s Amber Ale won gold and the Copper Ale won People’s Choice.
WINERIES & BREWERIES
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Tour the brewery and discover how award winning ales are made; retail store and samples are available on site. Monday - Wednesday, Saturday
10am - 6pm
Thursday, Friday
10am - 7pm
Sunday
12pm - 4pm
168 Curtis St, St. Thomas, ON www.railwaycitybrewing.com (519) 631-1881
Bull’s Eye Onion Burgers (from the Kitchen of Roast & Toast BBQ Team) Ingredients
Kale leaves and bread or Texas toast
1 bottle of Iron Spike Amber Ale
Prepare:
2 1/2 lbs of ground beef
• Sauté onions with olive oil • Combine with Amber Ale, ground beef & spices • Slow cook over low heat • Top with favourite BBQ sauce, Swiss Cheese and Kale leaves
1 large sweet onion chopped 1 1/2 tsp of garlic powder 1/2 tsp salt 1/4 tsp ground pepper
4 slices of Swiss Cheese 2 tbsp of olive oil
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Wineries & Breweries
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Rush Creek Wines Nestled along the North Shore of Lake Erie is family owned and operated Rush Creek Wines. Kim and Wendy Flintoft, along with daughters Jennifer, Amanda & Rachael, grow many of the fruit varieties found at the winery - blackcurrants, raspberries, redcurrants, and elderberries to name a few. Rush Creek purchases all the other fruits from Elgin County farmers. In addition to the fruit for wine making, the farm is complemented by pumpkins, cash crops and a corn maze. The Flintofts have farmed their entire 34 years together. Opening the winery in 1996, the selftaught couple stay true to the fruit that the wine is made from. The winery is open year round and offers complimentary tastings daily, a large gift boutique, and a place to have a light lunch in the bruschetta bar & dessert area. The winery is also a second location for artist Shelley McVittie to host her beautiful artwork. Two kinds of winery tours are offered: An Insider’s Tour and the Complete Winery Tour which need to be booked ahead. Outside is a licensed BBQ area offering seating for 60. Explore your senses with a wine from Rush Creek Wines. Monday - Saturday
10am - 5pm
Sunday
12pm - 5pm
48995 Jamestown Line RR # 2, Aylmer, ON www.rushcreekwines.com (519) 773-5432
Rush Creek Summer Peach Smoothie Ingredients:
Prepare:
1/2 bottle of Rush Creek’s Summer Essence peach wine
Put all these ingredients into a blender and blend for 2 minutes. Serve at once.
4 scoops of vanilla ice-cream or vanilla frozen yogurt 8 ice cubes 12oz can of peaches (drain the juice)
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This makes 4 large smoothies leaving a 1⁄2 a bottle left. You will love it! Cheers
Green Frog Tea Room at PINECROFT
Pinecroft’s owners, Brenda and Paul Smith, and their children, Chad and Sarah, continue a family tradition of supplying Elgin County with not only quality handmade pottery, but unsurpassed country fare in their unique log tea room. The peaceful serenity of Pinecroft carries you back to a less hurried time and the scent of the forest, the sounds of the birds and the calm of the waterfalls are food for the soul. Paul makes his legendary fresh bread and rolls each morning, and Chad and Sarah oversee the day to day operation of the kitchen. The tea room serves quality country fare that is fresh, bountiful and tantalizingly presented with the artists’ touch. Handmade mugs, plates and bowls are featured in the tea room. Produce and meat are sourced locally at neighbouring farms, markets and butchers to present in soups, salads, entrees and desserts. Seasonal specials feature local asparagus, strawberries, melons, squash and pumpkins....one of fall’s most popular soups is Pinecroft’s Pumpkin Pear and in the spring, Asparagus Pie served with fresh rhubarb crisp for dessert!
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After lunch, choose a truly Canadian souvenir from the gift shop and then take a stroll across the pond to the studio and see where the pottery is made. Tea Room Hours Victoria Day to Thanksgiving
Open Daily 11am - 3:30pm
Thanksgiving to Victoria Day
Sunday to Friday 11am - 2:30pm
Saturdays
11am - 3:30pm 8122 Rogers Road, Aylmer, ON www.pinecroft.com (519) 773-3435
GREEN FROG TEA ROOM Asparagus Pie Pie Pastry 2 lbs asparagus 1 1/2 cups Béchamel sauce 3 tbps butter 3 tbps flour 1/2 onion minced
2 1/2 cups hot milk Peppercorns 2 tsp thyme 1 small bay leaf Sea salt Grated nutmeg to taste
For preparation instructions visit www.savourelgin.ca 6
RESTAURANTS & sweets
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HARBOURTOWN FUDGE Parrot Bay, Cabernet Chocolate, Double Apricot Brandy; these are just a small sampling of the wonderful flavours available at Harbourtown Fudge. Jon and Vicci Coughlin, who have owned and operated Telegraph House since 2002, now create house made fudge and chocolates to sell in the front parlour called Harbourtown Fudge, along with running the bed and breakfast. This prominent heritage home was built in 1876 by the Postmaster Manuel Payne. The yellow brick Georgian was built on the original stone foundation of Colonel John Bostwick’s home, who was the village founder. Today, Telegraph House serves as a harbour front inn with two grand bed and breakfast suites, both with en-suite bathrooms. Sweet fudge aromas from the kitchen enhance any B&B stay, as the treats are made in- house by Jon and Vicci. Fudge flavours include delights such as: Cran-Raspberry, Pineapple Rum, Cappuccino Cream and the all time favourites of Maple and Chocolate. To cater to every sweet tooth, local honey and maple syrup are available for sale. Other sweets include salt water taffy, traditional candies from Scotland and England and house made chocolates of all kinds. Wednesday - Sunday
11am - 5pm
205 Main Street, Port Stanley, Ontario www.telegraphhouse.com (519) 782-3006
Harbourtown Marshmallows Ingredients 1 cup cold water 2 envelopes gelatin 1 1/2cups white sugar 1/2 cup white corn syrup
1/2 cup water 1/4 tsp salt
1 tablespoon vanilla extract 1/2 cup each of powdered sugar and cornstarch
For preparation instructions visit www.savourelgin.ca
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Kettle Creek Inn
The Vedova’s opened the doors to Kettle Creek Inn in 1983 after purchasing and completely renovating the derelict building. Today, Kettle Creek Inn is recognized as one of Ontario’s Finest Inns, and welcomes all visitors into the village of Port Stanley. Jean and Gary, along with sons Troy and Dean, operate this 10 room, 5 suite facility complete with restaurant. The Vedova’s, along with Chefs Mike Robbins & Chris Burleigh, strive to improve – never resting on their laurels. One way they are able to accomplish this is buy sourcing locally. Chef Robbins is able to phone the fish market down the street and pick up or have delivered fish that was caught only a few hours prior. Buying local means deliveries 7 days a week to your back door, and that means fresh food for guests. The Inn’s Gazebo, set against stunning gardens designed by Elgin landscapers, offers summer dining with cool lake breezes. In the winter, the English-style pub is the place to be on Friday nights with its relaxed atmosphere. Visitors from all over the world come to stay and eat at the Kettle Creek Inn. Indulge your senses, relax and dine with the Vedova family. See website for hours 216 Joseph Street, Port Stanley, ON www.kettlecreekinn.com (519)782-3388
Kettle Creek Inn Famous Cheese Burger Soup Ingredients: Serves 6-8 ppl
Salt & pepper
1/4 cup vegetable oil
1 litre of 35% cream
1 lb ground beef
500 ml of 2% milk
1 medium sized onion (chopped)
2 cups cheddar cheese
2 tomatoes (diced)
1 cup of chopped lettuce 1 tsp of turmeric
4 whole pickles (chopped)
1 tsp chopped garlic For preparation instructions visit www.savourelgin.ca
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RESTAURANTS & sweets
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Killer Desserts & Café This year (2012) Donelda Pocock celebrates her 10th anniversary as the owner and bakery chef at the former Killer Desserts and now Killer Desserts & Café in Port Stanley. As a four decade advocate of scratch baking, Donelda rejects boxed mixes or pre mixed dough in order to provide her customers with the finest baked goods. Killer Desserts & Café offers the “Best Coffee in Town” with fresh brewed Columbian medium dark roast, espresso and specialty coffees. This year Donelda has added beans from 13 different countries. Included are the world renowned 100% Jamaican Blue Mountain and 100% Hawaiian Kona Fancy. All are available to enjoy as fresh ground French Press in the Café or to purchase by the pound.With a wide selection of 25 loose teas, Donelda is introducing High Tea as part of the 10th anniversary celebration. Killer Desserts & Café offers deli style sandwiches featuring local meats and produce. Most can be prepared gluten free. As well there are soups prepared from scratch, salads and to die for desserts. Donelda’s quarter pound plus tarts are a runaway favourite. And yes, as a McCall’s graduate, Donelda creates custom wedding cakes. The Café also features a retail section with gourmet sauces, dips and spices as well as one of the largest selections of hot sauces in the area. Killer Desserts & Café can accommodate all of your party or meeting needs from casseroles to veggie, sandwich, fruit and dessert trays as well as gift baskets. You are cordially invited to join the throng of visitors who have already discovered that eating healthier can taste great. At KILLER DESSERTS & CAFÉ it always does. Open daily all year
291 Bridge, Port Stanley, ON
www.killerdesserts.com (519) 782-9987 - 1-866-372-2753
KILLER DESSERTS & Café CHICKEN SALAD Ingredients: 3-4 boneless, skinless chicken breasts 1/2 cup of chopped celery 1/4 cup diced red pepper 1/4 cup diced red onion 1/4 cup *Garlic Mango Dressing 1/4- 1/2 cup
Miracle Whip or Mayo
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For preparation instructions visit www.savourelgin.ca *Garlic Mango Dressing by The Garlic Box - one of our local suppliers of gourmet food products
Mad Hatters Tea Room
Stepping into the Mad Hatters Tea Room, located at the popular Quaker Barrel Antiques Market, is like walking into a fairytale. Modelled after Alice In Wonderland, the tea room features the Mad Hatter’s table, Alice’s couch, the Queen of Hearts Garden and themed china. Owners Amanda and David Terry wanted to complete the fairytale feeling by designing the façade in the English Tudor style which includes bullion glass shipped directly from England for an authentic look and feel. Guests of the tea room can enjoy high tea by reservation and daily Devonshire Cream Teas. In addition to tea, desserts and sandwiches are offered by the Terry’s daughter, Samantha, prepared from old recipe books both British and North American.
RESTAURANTS & SWEETS
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There are 20 different varieties of loose leaf tea for sale along with gifts and collectibles and framed prints of the classic fairytale. After tea, a stroll through The Queen of Hearts Garden will lead guests to the outdoor market at the rear of Quaker Barrel Unique Antiques & General Store. This market features crafts made by local artisans, as well as plants and produce from local growers. Tuesday - Sunday
11am - 5pm
47272 Talbot Line, Central Elgin, ON www.quakerbarrel.com (519) 913-1278
Mad Hatters Home Baked English Scones Ingredients:
Prepare:
1 3/4 cup margarine or butter 1 3/4 cups all purpose flour 3 tbsp sugar 1/4 tsp of salt 2 1/2 tsp of baking powder 4 to 6 tbsp of half and half creme 1 egg, beaten
Preheat oven to 400 degrees. Cut margarine into flour, sugar, baking powder and salt with mixer until mixture resembles fine crumbs. Stir in 1 egg, the currants and just enough half and half so the dough leaves the side of the bowl.
Turn dough onto floured surface. Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with floured biscuit cutter. Place on ungreased cookie sheet. Brush dough with 1 egg. Bake 10 - 12 min’s or until golden brown.
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RESTAURANTS & sweets
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Ruby’s Cookhouse Celebrating its 7th anniversary in June 2012, Ruby’s Cookhouse has become synonymous with large portions, friendly service, and a warm atmosphere.
Friendly service and good food are Ruby’s reputation, and to carry that out are chefs that have worked in every facet of the restaurant including: Nety Harms, Gus Revelas, as well as Steve and his brother Jim.
Father and son team of Steve and George Kapogianis bring over 30 years of restaurant experience and marketing to Ruby’s. The Kapogianis’ believe that fresh is better and source many of their foods locally from their vegetables to poultry and sausage.
George is glad that he has carried on the family tradition of restaurant ownership, “The restaurant business is a unique hands-on business with new people, faces and experiences. Its fun – each day is different and a new challenge.”
On the menu, guests can expect to see favourites such as Ruby’s Herb Roasted Chicken, Chicken Souvlaki, or an all fresh Stir Fry. In addition to lunch and dinner items, Ruby’s offers breakfast all day long.
Monday - Saturday
7am - 10pm
Sunday
8am - 10pm
583 John Street North, Aylmer, ON www.rubyscookhouse.com (519) 773-8786
THE LEGEND BEHIND THE NAME RUBY’S COOKHOUSE In the early 1800’s a young schoolmarm, Ruby, from the New England States, loaded up a covered wagon and joined a wagon train bound for the west. Heading into the plains of Kansas, Ruby’s wagon broke an axel on the rough terrain. Knowing there would be other wagons and people to follow, Ruby checked her supplies and set up camp. The travellers always received a warm Ruby welcome, the heartiest homemade bowl of soup and the tastiest herb-roasted chicken they could ever imagine. And so became Ruby’s Cookhouse. 11
To this day, just outside Topeka, Kansas along the old trail route where Interstate 73 runs south toward Arkansas stands the original Ruby’s Cookhouse. Travellers from then and now know that Ruby’s Cookhouse is the place with the warmest welcome, the coldest drinks and the best ‘undo the top button of your pants’ food. Ruby’s Cookhouse on 583 John Street North in Aylmer, Ontario continues this tradition today. “So come on in, stay a while and taste a piece of history!!”
Windjammer Inn
On the beaches of Lake Erie rests the Windjammer Inn, where to dine is to taste a small piece of culinary heaven. Owner and chef Kim Saunders sources all of her food from the growing local farm network in Elgin County. In addition to buying straight from the farm, Kim grows many of her own herbs, heirloom vegetables and edible flowers in the gardens surrounding the Inn. The Windjammer Inn features a seasonal menu and specials with local fish, joined by fruits and vegetables, artisanal cheeses, hand made breads, local meats and, of course, Kim’s pastry creations. A summer meal is best spent on the patio with the Lake breeze brushing your cheek, an oasis from the bustle of everyday life.
RESTAURANTS & SWEETS
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Recommended in “Where to Eat Canada” for its fourth year, the Windjammer Inn also boasts 3 comfortable rooms in the Inn and 2 separate suites next door, begging you to stay for breakfast the next day. You are invited to dine at the Windjammer Inn where global inspiration meets local sensibility! See website for hours 324 Smith Street, Port Stanley, ON www.thewindjammerinn.com (519) 782-4173
Lake Erie Pickerel Cakes Ingredients: 1 cup poached Pickerel, shredded 1 cup grated cooked potato 1 finely chopped green onion 3 tbsp chopped Parsley
1 tsp Blackened Redfish Magic (or other Cajun Seasoning blend, or Old Bay Seasoning) 1 tsp fresh lemon juice 1 egg
For preparation instructions visit www.savourelgin.ca 12
MARKETS
RESTAURANTS & SWEETS
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Empire Valley Farm Market Empire Valley, tucked along the shore of Lake Erie on the historic Talbot Trail, bursts with colour, flavour and fresh produce all season long. From bold and brilliant hanging baskets to heirloom tomato plants, from strawberries to sweet corn, this cozy country greenhouse and market is a community gathering place. The season starts with Joy’s gorgeous hanging baskets and wide, unique array of annuals, perennials, vegetable plants and ground covers. Sign up for a hanging basket workshop or drop in for the daily potting station. Friendly staff go out of their way to help you choose the best plants for your needs. Empire Valley is renowned for its tomatoes, cucumbers, peppers, squash and sweet corn. Fresh produce is picked daily. Melons, blueberries and other fruits and vegetables make their way to Empire from neighbouring farms. Customers in the know order tomatoes, pickling cukes and peppers by the bushel. Empire Valley also stocks everything you need for canning, pickling and making your own salsa. Since 1985, Dave and Joy Westelaken, along with their two sons, Jason and Matt, have run the 60-acre farm and greenhouse. “It’s not about what you sell, but what you give” is their motto. Empire Valley provides deliciously simple solutions to healthy eating.
Roasted Red Pepper Soup Ingredients: 4 roasted red bell peppers 2 tbsp (25 mL) olive oil 1 medium Yukon Gold potato, peeled 1 tbsp (15 mL) butter and diced 1 medium cooking onion peeled 4 cup (1 L) chicken stock and diced 1/4 cup (50 mL) whipping cream 35 % 1 tbsp (15 mL) chopped garlic Salt and pepper to taste 1 tbsp finely chopped fresh rosemary OR substitute 1/3 cup (75 mL) fresh basil leaves For preparation instructions visit www.savourelgin.ca 13
May 5 to mid October Monday - Friday Saturday Sunday
9am - 6pm 9am - 5pm 12pm - 5pm
27983 Talbot Line, Wallacetown, ON www.empirevalleyfarms.com (519) 762-3504
Monday - Saturday
7am - 6pm
19 Elgin St., St. Thomas, ON www.farmgatemarket.com (519) 637-0055
Farmgate Market
When you visit Farmgate, plan on giving yourself enough time to take in the whole experience. Farmgate began in December 2004 as a high-end, quality butcher shop. Sandy Lyle, a pork and beef producer, wanted to carry on a tradition that his dad had started on the family farm - providing local, quality fresh meats, cut to the customers’ needs. He began by hiring a certified Canadian Butcher Specialist to produce leaner, healthier meats and deli, free of hormones and harsh chemicals or by products and made only from Ontario-grown meat.
MARKETS
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Farmgate has grown steadily since then to include something for everyone. During your shopping experience, you’ll find a full retail section including gourmet sauces and pastas, home-made preserves, local dairy and fresh produce. Start your day with the Farmgate Back Bacon on a bun, or stay for lunch and try a famous build-your-own deli sandwich in the sit-down cafe (with free Wi-Fi). You can chat with the Kitchen Manager about your catering needs for the office meeting, game day event, or the backyard barbeque party. If you appreciate the connected shopping experience where the staff know you by name and how thick you like your steaks cut, then Farmgate Market is an experience not to be missed.
Farmgate Chicken & Chickpea Stew
Ingredients: 1/3 cup (75 mL) dry sherry 8 Farmgate chicken thighs, skinned 1 can (19 oz/540 mL) chickpeas, if preferred drained and rinsed 3 tbsp (45 mL) all-purpose flour 6 oz (175 g) chorizo sausage, Salt and pepper thinly sliced 2 tbsp (25 mL) olive oil 2 tsp (10 mL) olive oil 3 cloves Ontario Garlic, minced 3 each of Ontario Potatoes and Carrots, peeled 3 tbsp (45 mL) each of coarsely chopped fresh parsley and cubed and black olives 1 tsp (5 mL) paprika (preferably smoked) For preparation instructions visit www.savourelgin.ca 14
MARKETS
MARKETS
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Horton Farmers’ Market The Horton Farmers’ Market welcomes young and old to experience a true community gathering place. “The Market” is where residents and visitors meet to talk, catch up, exchange recipes and buy the best in local produce, meats, cheeses, preserves, arts and more. Every Saturday at 8:00 am the doors to the main building open and breakfast sandwiches and coffee are ready to greet everyone as they walk in. Two fully covered pavilions outside, protected from the elements, welcome visitors to stroll through the aisles to see what is in season. It is rumoured that when Ed Horton, former mayor of St. Thomas, donated the market site in 1878 he said that it would always have to be a market. His request has remained true and the site has stayed a market over the years, but the most impressive transformation has come since 2006 with a progressive restoration project to revitalize the pavilions and main building. A trip to the Horton Farmers’ Market will have you leaving with a full shopping bag and a new sense of the word community. May 12 - October 27 Saturday
8am - 12pm
Manitoba Street, St.Thomas, ON www.hortonfarmersmarket.ca
Horton Farmers’ Market Peach Salsa Ingredients: 4 tomatoes, chopped 1- 1/4 onions, finely chopped 1 fresh peach - peeled, pitted and chopped 1 pear - peeled, cored and chopped 1/4 green bell pepper, finely chopped
1/4 red bell pepper, finely chopped 3/4 cup sugar (or use 1/4 - 1/2 cup honey) 3 Tbsp and 1/4 tsp distilled
white vinegar 1 tsp salt 2 tsp pickling spice, wrapped in cheesecloth
For preparation instructions visit www.savourelgin.ca 15
howe family farm market
After many years of selling strawberries and other seasonal produce at their road side fruit stand, the Howe family has created a new feature to house their farm fresh goods.
MARKETS
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Howe Family Market has been open since June 2010 selling its own produce, including strawberries as well as farm fresh produce from other local growers in Elgin County. Howe farm fresh and home grown produce includes: beans, beets, cantaloupe, cucumbers, melon, okra, pumpkins, squash, peppers, tomatoes and much more! The Howes work with neighbouring farms in order to supply their customers with high quality produce including blueberries, cherries, peaches, sweet corn and raspberries. June - November Monday - Saturday
9am - 6pm
Sunday
11am - 5pm
48596 John Wise Line, Aylmer, ON www.howefamilyfarms.ca (519) 773-3779
Strawberry PiE Ingredients: 1 quart fresh strawberries, whole and/ or sliced (1L) 1 cup sugar (250mL) 1/4 cup water (50mL) 3 tbsp. cornstarch (45mL)
2 tbsp. cold water(25mL) 1 baked pastry shell (9 inch/ 23 cm) 2 whipped cream (optional)
For preparation instructions visit www.savourelgin.ca 16
AGRI-TOURISM
MARKETS
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arts & cookery bank Outrageously Delicious Chocolate Slab Bites Preparation: Preheat oven to 375°F. Butter an 8-inch square baking pan. Line the bottom of pan with buttered wax paper. Slab Ingredients:
A snapshot of rural culture … stirred. Two buildings—a 1914 Bank of Montreal and an 1883 timber frame barn— offer an intriguing blend of bricks and barn board. This stunning venue is the home of The Arts & Cookery Bank, a regional cultural destination, reviving the home-grown heritage of West Elgin, Dutton-Dunwich, Newbury and Southwest Middlesex communities. Today, the Bank’s Cookery, a heritage barn transformed into a chef’s dream kitchen, is the perfect space to “cook on all burners.” Offering hands-on cookery experiences, you’ll walk away stirred with a passion for cooking. The Bank’s Heritage Hall, an exquisite gallery of hundreds of photos viewed on multi-touch screens, provides you with a visual feast of rural culture. The Arts & Cookery Bank is a venue worth experiencing. Come for the experience. Leave inspired. Tuesday - Friday Saturday, Sunday
11am - 5pm Call for events
242 Graham Road, West Lorne, ON www.theartsandcookerybank.com (519) 768-9986 Call or visit online for information on culinary and photography experiences.
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4 oz. 70% dark chocolate wafers (not unsweetened) 1/2 cup unsalted butter 3/4 cup refined sugar 3 large “farm fresh” eggs 1/2 cup organic cocoa powder, unsweetened Extra cocoa powder and icing sugar for dusting Fresh local berries for garnish Batter Instructions: Place chocolate wafers in a double boiler or metal bowl set over a saucepan of barely simmering water. Melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs, one at a time, and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into prepared pan. Bake in the middle of oven for 25 minutes, or until top of slab has formed a thin crust. DO NOT OVER COOK!!! Cool slab in pan on a rack for 5 minutes. Garnish & Serve: Invert onto a serving plate, cut into bit size pieces. Dust slab bites with additional cocoa powder and garnish with fresh local fruit…raspberries, strawberries, blueberries. Slab bites keep, after being cooled completely, in an airtight container for 1 week.
Clovermead Bees & Honey
With 24 million staff Clovermead is buzzing with activity. Those 24 million staff are bees that help produce six different floral sources of honey, each with their own uniqueness. Keeping bees was a natural fit for the Hiemstras, who enjoy working outdoors and learned from family members, such as Chris’ grandfather, who kept bees in the Netherlands, as well as three of his Uncles.
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But do not be fooled this is not your grandfather’s apiary – this is an adventure farm! The Adventure Farm self guided tour boasts friendly farm animals, Ontario’s Largest Bee Display Hive, Enchanted Bee Yard Trail and much more. The guided Bee Line Tour teaches young and old alike about the importance of bees and honey production. Inside the Honey Gift Store, visitors can sample six different kinds of honey at the bar. There are all types of gifts and honey treats to take home, including twelve different varieties of honey spreads, beeswax candles, hand cream and so much more. Make sure to come see what all the “buzz” is about! Honey Gift Shop March - December
Monday - Saturday
9am - 5:30pm
January & February
Tuesdays, Fridays & Saturdays
9am - 5:30pm
11302 Imperial Rd, Aylmer West, ON www.clovermead.com (519) 773-5503 Adventure Farm is open beginning of June - end of October
Honey Roasted Red Potatoes Ingredients:
Prepare:
3 lbs (1.5 kg) red new potatoes, halved or quartered 1/2 cup (125ml) chopped onion
Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Place a single layer of potatoes on sheet and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion to coat. Roast stirring halfway through, for about 45 minutes or until tender.about 1 hours or until tender. Add pineapple when almost done.
1/2 cup (125 ml) unsalted butter, melted
1 tbsp (15 ml) Clovermead Summer Blossom Honey 1 tbsp (15 ml) dry mustard 1 tsp (5 ml) each salt and pepper
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AGRI-TOURISM
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Great Lakes Farms Great Lakes Farms bring families, fun and farming together. MaryAnne and Joe Van de Gevel are the third generation to carry on the tradition of growing high quality Elgin County fruit, just minutes from scenic Port Stanley. The couple grows fresh strawberries, sweet black cherries, juicy tree ripened peaches, pears, pumpkins and 12 varieties of crunchy delicious apples. These fruits are available fresh when in season and also in many of the fresh-baked goods made in the farm bakery. Throughout the year, Great Lakes hosts a wide variety of activities including weddings, hall rentals, group dinners, farm tours and pick your own strawberries, pears and pumpkins. At Great Lakes Farms the fall season is full of excitement! Start your visit with a wagon ride around the farm or a trip through the corn maze. Afterwards, grab a push-wagon and head into the orchard to pick a bushel of fresh, crisp apples straight from the tree. Feel free to add a couple homegrown pumpkins from the patch. After a hard afternoon of harvesting, you can relax in the cafe and enjoy some delicious, fresh-baked apple treats. Don’t forget to visit the store and bakery to take home some fresh baked goods for your friends. June, July, August, and November
See website or call for details
September 8 - November 4, 2012
Open daily 10am - 5pm
5111 Union Road, Port Stanley, ON www.greatlakesfarms.ca (519) 782-3433
Great lakes farms apple coffee cake Ingredients: 2 cups flour 1 tsp baking powder 1 tsp baking soda 1/4 tsp salt 1 cup sugar 1/2 cup shortening 2 eggs
1 tsp vanilla 1 cup sour cream 2 cups chopped apples 1/2 cup chopped nuts 2 Tbsp melted butter 1 tsp cinnamon 1/2 cup packed brown sugar
For preparation instructions visit www.savourelgin.ca 19
Heritage Line Herbs
An outdoor tea room, nine themed gardens and a unique gift shop all await your visit at Heritage Line Herbs. In 2002, Deb and Tom Benner began the process of transforming their tobacco farm into a culinary herb farm. The result has been a successful herb business with over 160 different varieties. The Silver Birch Tea Room at Heritage Line has a soothing waterfall back drop and offers the best in local cuisine. The menu includes the Silver Birch lunch, sandwiches, BBQ’d chicken, lemon thyme and pineapple sage cheesecakes, along with lavender lemonade. For food that tempts the taste buds, a stop at the Silver Birch Tea Room is required.
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Beside the Tea Room are Deb’s gardens with nine separate themes. The herbs allow one to relax at the Tranquility garden, or get ready to make a pizza at the Pizza garden with all of the essential herbs. There is also a large swing to sit and enjoy the scents of all the herbs together. Inside Heritage Line Herbs gift shop, guests are able to purchase specialty blend dried herbs as well as local art, jewellery, and hand lotions. At Heritage Line Herbs the goal is to farm sustainably, sell locally, and connect deeply with customers. See website for hours 53443 Heritage Line Aylmer, ON www.heritagelineherbs.com (519) 866-5577
BLACK BEAN AND CORN SALAD Ingredients: 1 can (19 oz) black beans, drained and rinsed 1 red pepper, chopped 2 cups corn 1/2 cup chopped celery 1/4 cup chopped green onions 2 tbsp chopped fresh cilantro
Dressing: 1 tbsp each water and vegetable oil 3 tbsp cider vinegar 1 1/2 tsp Heritage Line Herbs Three Herb Mustard 1 heaping tsp Heritage Line Herbs Italian Seasoning
In bowl, combine beans, red pepper, corn, celery, onions and cilantro. To make the dressing: in small bowl whisk together vinegar, mustard, and Italian Seasoning; whisk in water and oil. Pour over salad and stir to mix. Cover and refrigerate for up to 1 day before using.
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Lavender Sense LAVENDER SENSE is a premier grower and purveyor of exquisite lavender and lavender products. The beautiful lavender fields and the charming century old farmstead are nestled beside 25 acres of a private Carolinian forest just minutes from Lake Erie. Enjoy a stroll in the fields, browse the Boutique, take a walk in the trailed Carolinian forest or stay at the Bed & Breakfast retreat that is open year round. Enjoy local art in the ‘Gallery in the Forest’ and see Elgin County’s first barn quilt. Seasonal pick-your-own lavender is available, usually early to mid July. Please call or check the website for availability. The proprietors, Pamela and Jesper Andersen, look forward to greeting you, showing you around the grounds and to sharing the unequaled versatility of lavender – from its relaxing and healing properties to its uses in decorating and cooking. The Boutique offers visitors a selection of lovely lavender products, including a host of gastronomic delights such as jams and marmalade, lavender infused honey, delicious custom blends of lavender teas, culinary lavender for your own cooking pleasure, lavender shortbread cookies and more. LAVENDER SENSE is in the sensory trade. “Our business is about well-being, romance and fine living!” Mother’s Day – Thanksgiving
Thursday - Saturday 10am - 5pm Sunday
12pm - 5pm
28011 Ash Line, Wallacetown, ON www.lavendersense.com (519) 762-2188
The Bed & Breakfast retreat is open year round
LUSCIOUS LAVENDER LIMEADE Ingredients: (Serves 6-8) 10 cups of water (about 2 1/2 L) Juice of 6-8 large lime fruits LAVENDER SENSE Culinary Lavender*
LAVENDER SENSE Gourmet Honey* to taste (alternatively, use sugar) 1-2 teaspoons grated lime zest
*The lavender ingredients are available in the Boutique Easy to prepare, this tasty and refreshing summer drink serves as a perfect example of how versatile lavender is to use in food and drink creations. The preparation instructions and other great lavender recipes are available in the Boutique and on the website. Just go to ‘About Lavender’ and click ‘Recipes’. 21
Make sure you visit the website to view the list of ‘Activities & Events’.
Steed and Company Lavender
Finding a home for a show horse has led to one of the area’s most popular tourist destinations. Steed and Company Lavender was created when Suzanne Steed was looking for a farm for her show horse and came upon a property outside the historical village of Sparta. The lavender farm is part of a 45 acre horse farm nestled at the edge of the spectacular Carolinian forest and is designated as an Area of Natural Special Interest (ANSI) by the Ministry of Natural Resources. Steed and Company Lavender grows several varieties of English lavender landscaped into beautiful gardens integrated into the natural beauty of the rural setting. Suzanne is committed to protecting the natural heritage of the property and does so by practicing ecologically sensitive growing methods including no pesticides. You are invited to stroll through the lavender flowers and visit the gift shop which offers exquisite handcrafted lavender products including toiletries, home essentials and a full range of culinary lavender products. Suzanne started with more obvious recipes for her culinary line, but has experimented widely to include lavender chocolate and lavender coffee. Local, natural and, where possible, organic ingredients are used. For products not produced at the farm, Steed and Company is committed to working with local businesses and responsible sourcing. Mother’s Day - Christmas
Wednesday - Saturday Sunday
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10am - 5pm Noon - 4pm
47589 Sparta Line RR#5, Aylmer, Ontario www.steedandcompany.com (519) 494-5525
Lavender Lemon Shortbread Ingredients:
1/4 lb (125 g) butter, at room temperature 1/3 cup (80 ml) sugar 1/2 tsp (2.5 ml) salt
1 tsp (5 ml) dried lavender flower buds slightly ground 1 tsp (5 ml) fresh lemon zest 1 cup (250 ml) all-purpose flour For preparation instructions visit www.savourelgin.ca 22
London Studios A1
Clayworks Studio
A2
Concreations
A3
Peter Robson Studios and Gallery
A4
Pinecroft Ceramic Art Studio
A5
Winter Wheat Galleries
A8
Portside Gallery
A9
Shelley McVittie’s Gallery
A10
St. Thomas-Elgin Public Art Centre
A11
The Arts & Cookery Bank
A12
Village Crier Gallery
Th
Dutton
Crafters A13
Little Red Mitten
A14
Anything Used & Sparta Country Candles
Shedden
d
Minerva Art Gallery & Custom Framing
eR
A7
Talbotv
rri
Art Emporium Gallery
Cu
A6
A12
West Lorne S15 A11
S17
Wallacetown
Rodney
Fingal
Po
S11 S19
Eagle New Glasgow
Lake Er
Belmont A1
Wineries & Breweries
Lyons Springfield
S1
Quai Du Vin
S2
Railway City Brewing Company
S3
Rush Creek Wines Restaurants & Sweets
ville
New Sarum
S2 S13 A13A10
St. homas
S8
S16
S4 A4 S14 A9
A2
S9
Aylmer John St. South
S12
John St. North
A7
Richmond S18
Straffordville Vienna
S1 A14 A3
Sparta S20
S4
Green Frog Tea Room at Pinecroft
S5
Harbourtown Fudge
S6
Kettle Creek Inn
S7
Killer Desserts & Café
S8
Mad Hatters Tea Room
S9
Ruby’s Cookhouse
S10
Windjammer Inn Markets
S11
Empire Valley Farm Market
S12
Farmgate Market
S13
Horton Farmers’ Market
S14
Howe Family Farm Market
A5
ort Stanley A8 S7
S10 A6
rie
Agri-tourism
S3
S5
S6
Port Bruce Suggested Travel Route
Port Burwell
S15
Arts & Cookery Bank
S16
Clovermead Bees & Honey
S17
Great Lakes Farms
S18
Heritage Line Herbs
S19
Lavender Sense
S20
Steed and Company Lavender