Off The Beaten Path E-Bike tour Niagara West at your speed
Serving West Niagara & Winona
Join Joanne McDonald as she shares the Way of St. James along an 800-km Camino pilgrimage rooted in medieval origins to the Cathedral of Santiago de Compostela in Spain.
Page 15 – Holidays Coming, so is great food
A few ideas to help the pitfalls of having a ton of holiday treats laid out in the coming weeks.
Page 18 – Off The Beaten Path
An E-bike tour of Niagara West wineries can be an excellent escape, at your own pace as you tour the area.
Page 18 – Chef In Residence
Chef Jan-Willem Stulp highlights some tasty uses for the bounty of his home garden.
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Bronze statues of Pilgrims on Monte do Gozo, overlook the final stretch on the Camino Frances, to the Cathedral of Santiago de Compostela, Galicia, Spain. ON THE COVER
As tree experts, our team tend to take “climbing to the top” quite literally. Thank you for making Arborwood your top choice in this year’s Best in the West Awards!
DANCE WITH NDFS
STAYING CONNECTED opinion
“Either write something worth reading or do something worth writing.”
- Benjamin Franklin
The heart of this Fall’s offering are tales of two treks, one local and comfortable, one arduous, long and a test of will.
Journalist Joanne McDonald never does anything in half measures. It is max effort, no matter the task.
When she told us she was going to take on the Camino in Spain nearly two years ago, we knew it would happen. It was just a matter of time.
The story you will find winding through this edition tells an amazing tale of a long-time dream fulfilled. Yes, there is a major religious base to it, but the countryside, history, architecture and camaraderie found along the route takes Joanne’s epic 800-km trek to a whole new level.
Step back for a moment to think about how many people in your life you know who would take on hiking 800 kmsanywhere, any time - let alone get on a plane, fly to Spain and march their way through parts entirely unknown.
It is a huge accomplishment and we are very proud of her.
At the other end of the tour-oriented adventure, we’ve got my wife, Catherine, and her daughter, Angie, cycling about Niagara West on a sunny Sunday afternoon to tour a few wineries, stopping for a little shopping and some local treatsall on e-bikes.
This is a nifty way to travel.
Sun, fresh air, great scenery - all in the heart of West Niagara wine country. It proved to be a great way to spend a day on an adventure minutes from our door. Catherine provides some great information on how to plan your timelines and tips to consider along the way.
We’ve still got some great weather ahead this fall to take in some colourful foliage, or you may want to plan an outing next spring with family and/or friends. Something to think about.
Anchoring this edition is our resident chef, Jan-Willem Stulp of Grand Oak Culinary Market in Vineland.
In this edition, he goes to his own garden - and calls in a couple of favours from friends to fashion a series of delectable treats you may want to try in your own kitchen.
Interestingly, he also used a new variety of apple - available at Smerek Farms on Mud Street in rural Grimsby - the Silken Apple, named for Canadian rowing legend Silken Laumann. So you may want to make a trip there to pick up some special apples to try that recipe. Lots to consider in this edition!
Mike Williscraft, Publisher, ClubWest Magazine
When the Camino calls... ... travel light
Walking 800 kms on the
Way of St. James to Santiago de Compostela, Joanne McDonald leaves the foothills of St. Jean-Pied-de-Port in France to cross the Pyrenees Mountains into Spain.
Close quarters but a
for
By Joanne McDonald
Life on the Camino is quickly reduced to ups and downs – knee buckling climbs, plateaus that are heaven sent, and toe-shredding descents.
I have no words of wisdom that can’t be found in a hundred videos and blogs online, nor any physical complaints that haven’t been endured by thousands of pilgrims before me.
I listened mostly, to the hearts of fellow peregrinos, their joy and gratitude, shattered faith and deep grief, as our paths crossed on the 800-kilometre Camino Frances, or the Way of St. James towards Santiago de Compostela in Spain. There were so many stories – but they are not mine to tell.
I didn’t take a notebook. I didn’t take any notes. I just walked.
And I fell in love a hundred times a day with the people, the land, breathtaking vistas, crossing mountains and rivers, pressing on through shadeless plains of grain and wildflowers, the magnificent churches and chapels, and hundreds of medieval villages steeped in the culture and vibrant history of Spain.
A metaphor perhaps for life, I never knew what was ahead, only the certainty that when I climbed to the top of a mountain, I would also have to climb down, a fact, that for my knees, would become the bane of my existence over six weeks of walking.
The first two people I met were Cho from South Korea and James from Australia. We were in Bayonne, still a train ride away from our Camino starting point in St. Jean-Pied-de-Port in France and we
already knew that our backpacks were too heavy.
By the second day crossing the Pyrenees, I was unloading superfluous stuff into a bin at the Monastery of Roncesvalles where I stayed in a large dormitory with the loudest snorers that ever walked the Camino – a portend of more nights to come.
The first things to go were a pillow and a curling iron, and except for a roll of K-tape and some bandages, an entire sack of medical supplies. I was kitted out to do surgery – as if.
Weeks later, sharing a communal meal with pilgrims from all corners of the world staying at the wonderful albergue Casa Susi in Trabadelo, the discussion got around to backpacks - the albatross of the
warm welcome
pilgrims staying at the San Juan Bautista Monastery in Estella, Navarra, Spain.
Continued From Page 7 peregrino – and one of three topics dear to their heart, including blisters and miles walked.
A super likeable woman from the United States mentioned, and as she said, “can you believe it,” she saw a curling iron someone had left in a bin in a monastery a few hundred kms back. It was funny the way she told the story, and then hilarious when I put up my hand and claimed the curling iron as my own.
My ‘Cherished Girls’ church friends would regularly whatsapp me deeply spiritual messages, walking with me vicariously, little knowing how much they sustained me on the Way.
“Joanne your soul knows the geography of your destiny and the map of your future,” was one beautiful sentiment. I couldn’t quite grasp what it meant, but it did put a bounce in my step.
And so I replied, “right now I’m in a room with three guys all picking at the blisters on their feet.”
DAYS LIKE THESE
There are days that can’t be described, when God uses you for good and you’re
not even a willing participant.
I had left the tiny village of Rabé de las Calzadas around 5:45 a.m., headed that day towards Hontanas, about 20 kms further along on the open plains of the Meseta. There was a whisper of a breeze and a good feeling of being held close by
the darkness under the stars.
As the day wore on the sun was relentless and I began to feel quite ill with the heat. Hontanas appeared on the horizon and my only goal in life was to get there and lay down.
But just as I arrived at the outskirts, some people motioned to me to join them in a field near an ancient stone wall where a celebration of Mass had already begun. The priest left his makeshift altar to dig around in his backpack for some English translation then proceeded to intersperse it throughout the service. The day had been brutal, my pack was heavy, my knees were buckling and I was ready to fall over. But suddenly, I had to be on my toes, as I was the only one there to give English responses.
The priest said the reading was about love for God above all else, love your neighbour….then he said they had asked a few pilgrims walking by on the Camino to join them but I was the only one who answered the call (in a state of delirium lol, I had no idea.) So they said I was their miracle because they were given an opportunity to be a good neighbour and then they all clapped.
Later, I would read that it was the tiny chapel of St. Bridget of Sweden where we had just celebrated Mass, built in her
Sharing a communal meal at Casa Susie Albergue in Trababadelo.
Our Lady of the Assumption Church in Fuentes Nuevas
Continued From Page 8 honour as a meeting point for pilgrims on the Way of St. James. In 1341 she walked the same path as I had done that very day. A mystic, Sr. Bridget established the religious order of the Bridgettines in 1344. There were required to live poor, however, they were allowed to have as many books as they pleased. Now that’s my idea of a convent.
BUEN CAMINO
What a blessing to walk the Way of St. James. I loved the cities, the Spanish culture and energy, but mostly, I felt as one with the rural countryside where I was attuned to putting one foot in front of the other and being open to wherever the day would lead me – walking alone for hours or meeting other pilgrims on the way – exchanging a simple ‘buen camino’ greeting or sharing the path with them for a few days.
Another nun, who was very much alive in 2024 was my walking partner for a number of days. I met Sister Veronica, a member of the Presentation of the Blessed Virgin Mary, an order founded in 1775 and immediately appreciated her dry sense of humour. We walked, ate tapas, drank beer and made tea with the stash she kept tucked in her backpack. We then met Ligia in an albergue and she joined us on the road, her Spanish coming in very
handy and put to good use. One night we were with nuns, almost all over 80 years, in their convent for vespers and Ligia was able to translate the very lengthy pilgrim blessing from the Mother Superior. I sat on a hard bench beside a tiny sweet nun who kept hugging me all through the service.
I crossed paths a few times with a fellow peregrino Gary, who lives in Lincoln and was walking the Camino with his daughter Charlize. He was joy-filled, open to every experience and rallied people around him. He was planning to stay on after reaching Santiago to serve as a volunteer hospitalero to give back to the Camino.
Sondra was my Camino angel, appearing as a welcome friend many times along the Way.
It felt like a homecoming to walk into a village and spot a familiar face, or hear somebody call your name from the next bed in an albergue.
It was on the last stretch to Santiago that I met Heidi, also travelling solo, from Germany. We were the only two pilgrims staying in an ancient restored super clean albergue with a restaurant on the side that seemed to feed every resident in the tiny village. The slotted gun holes in the stone walls above our beds at one time would’ve allowed occupants to direct their rifles at incoming enemies, of which there were many over the violent and brutal history
of Spain. The owner, a beautiful young woman, invited us to sit in the family room with her parents who sat staring at a television and appeared both to have dementia.
Heidi loved the Camino and was already sad that her journey was coming to an end. We left together the next morning, excited to see the lights of a café opened for early morning customers along the lush rolling hills of Galicia. Soon Sarah and Christina were part of the foursome, all strong, independent and faith-filled women, and we decided that we would walk the final steps to the Cathedral of Santiago together and lay down our backpacks and poles to bask in the success of our arrival.
My family celebrated when I sent them my victory photo. They were never far from my heart. My youngest son has autism and I carried him in prayer every step of the way to Santiago.
SAINTS ON THE WAY
I attended Mass in many different settings, from the field with the rock altar and tiny ancient chapels, to monasteries and magnificent cathedrals. I also ate alot of potato-egg tortillas and drank wine and beer and my elixir ‘café con leche’ in too many cafes to count.
But as a journalist for 40 plus years, I
The Pilgrim Passport - with stamps.
PURSUITS Buen Camino
Continured From Page 10 was inevitably drawn to the underbelly, the hard scrabble existence of many living in the sparsely populated medieval villages, the albergue owners who day after day cleaned the same bathrooms and stamped the passports of pilgrims passing through, the nuns and monks and village people who lit the candles in the tiny chapels and worked in the tiny food shops selling everything from bandages to boiled eggs and all the people who returned the smiles of pilgrims with the greeting ‘buen camino’ many times over in a day.
For us pilgrims, there was adventure and physical challenge, and hopefully life-changing revelations and awakenings along the Way.
But those Spanish residents are the
Iron sculpture of pilgrims on Alto del Perdon -The Mountain of Forgiveness.
Puenta La Reina - Bridge of The Queen - in Navarre.
The Camino spans lush farmers’ fields and steep, rocky terrain.
Arrival at final destination, Santiago
Continured From Page 11 heroes, as they carry on the traditions and history that have supported pilgrims walking through the Basque Country and across Navarra, La Rioja, Castilla y Leon and Galicia since even long before St. James walked along the same path.
WORST BEST DAY
The first Camino guidebook, the ‘Codex Calixtinus’ was written in 1138 by French scholar Aymeric Picaud. It provided directions and advice and warned pilgrims of greedy toll collectors who would attack them and take their money as they crossed the Pyrenees.
From the 12th century guidebook: ‘Head south where they speak French, cross the mountains through the pass at St. Jean, walk until they speak Spanish, then keep the sun at your back in the morning, and in front of you in the afternoon, or by night, follow the stars known as the Milky Way until you reach the sea.’
That seemed a tad general for an 800 km walk so I bought a 2024 version. But I should’ve checked the original Codex Calixtinus with its warning about a mountain pass that was best avoided. It read: The mountain is eight miles up, and eight miles down the other side, and seems to touch the sky. Climb it and you’ll feel you could push the sky with your hand.’
I had climbed steadily to reach the Col Lepoeder Pass at 4,719 feet (1,450m). A steep descent was ahead and I was looking at two paths to go down. The left, I found out later was manageable and recommended. The right - the path I chose - was not recommended. It dropped through the woods down an extremely steep rock and root bound path. My knees felt shredded and my walking poles alone were keeping me upright. I didn’t see another pilgrim on the way. At one point, I slid down a rock face and landed on my back, stranded like a turtle by the weight of my backpack. I looked up at the sky – it was raining on my face – and I thought, well, get up.
joanne.1mcdonald@sympatico.ca
Spectacular view of the mountains from Refuge Orisson.
And that foretold my worst best day on the Camino.
Madonna in the Pyrenees protector of shepherds.
Holidays are coming: So is some great food
Apopular, familiar holiday song insists the period between Thanksgiving and New Year’s Day is “the most wonderful time of the year.”
But for people who are mindful of eating and trying to maintain a healthy weight, the holiday season can very well turn into the “most compromising time of the year.”
Weight gain during the holiday season is quite common, although the amount gained can vary and it may not be as high as people think.
Research has shown the average weight gain during the holidays is anywhere from 0.8 lbs to just under 2 lbs.
Although that doesn’t sound like a lot, that extra weight stays on, says Dr. Donald Hensrud, a Mayo Clinic physician specializing in nutrition.
Cumulative holiday weight gain can add up over the years.
Dr. Hensrud says studies also show that people who weigh more to begin with may also gain more weight during the holiday season.
Though the holiday season can be food-centric, it is possible to avoid gaining weight between late November and the start of a new year.
1. Eat protein in the morning. A highprotein breakfast can keep blood sugar more stable throughout the day and help control appetite. This can curb snacking as well as over-indulgence later in the day during holiday meals.
2. Keep a consistent schedule. Just because it’s the holiday season doesn’t mean schedules should go out the window. Stick to structured mealtimes and your usual exercise routine even amid all the celebrating.
3. Use smaller plates. It’s possible to fool yourself into thinking you ate more
if you fill up a small plate rather than a large one. This can keep your portion sizes more within reason.
4. Curtail the cocktails. Many people enjoy more alcoholic drinks during the holiday season than they do at other times of the year. But alcoholic beverages can be high in calories, especially mixed drinks and traditional egg nog. If you choose to drink, stick to clear liquors with club soda in moderation, and limit consumption of beer, wine and mixed drinks.
5. Load up on a protein-laden snack. An hour before heading out for a holiday party or meal, enjoy a protein-rich shake or yogurt to allow for more selfcontrol later on.
6. Eat strategically. Fill up on vegetables, whole grains and other less calorie-dense foods. Go sparingly with the foods you know are historically less
Annual treats and dietary treasures are on the way, are you ready?
healthy, including fried offerings or cream-based dishes.
7. Manage stress effectively. Although the holiday season is a festive time of year, it also can be stressful. Many people cope with stress by eating comfort foods, which can contribute to weight gain. Alleviate stress through exercise, meditation, talking with friends or a therapist, or taking other measures that do not involve food or drinks.
8. Take the focus off food. Whenever possible, build holiday-related activities around something other than food. For example, replace family baking sessions with some homemade wreath-making. With all the treats around during holiday season limiting what you eat can be very difficult. By being mindful of behaviors, it’s possible to enjoy the season and still maintain health.
A pleasant, safe way to tour Niagara West Wineries
When you make your selections of wineries you want to visit, you can go as fast or as slow as you choose. You can stop and enjoy the day, whenever you like.
By Catherine Williscraft
Niagara West residents are spoiled with the offering of some of the world’s best wineries minutes from our respective doors.
When friends or family are in town, one way to make their visit unique would be to plan out a winery tour - bicycle style.
If you don’t have your own bikes for everyone, e-bike The Bench Wine Tours - based at Vineland Estate Winery - has everything you would need. You can rent
e-bikes for your adventure and take one of their tours or you can plan your own series of stops to go where you want and at whatever speed you choose.
That is what my daughter, Angie, and I did for my birthday this summer and it was an excellent idea.
First, having done similar winery bike tours in both Aix-en-Provence, France and Napa Valley, California, I can tell you Niagara rates the best by far due to several key features. In Napa and France, the bikes we rented had no water bottle hold-
ers, no kick stands, and no bike locks - all would have been useful.
e-Bike The Bench provides a helmet and a bike lock as well as a water bottle holder built into the frame of each bikeas well as saddle bag style set-up on each bike to allow for wine purchases along the way. These bags hold four bottles on each side, so you can use them for a water bottle supply, too - until space is needed for your VQA-friendly acquisitions.
Angie and I were very excited to go
Continued From Page 18 on this electric bike trip.
For our touring, we arrived at Vineland Estates about 11:30 a.m. Starting the day with a “bubbly tasting” was a must.
We met Marilyn, the owner of eBike The Bench WineTour, next to the winery’s boutique. Marilyn was super friendly and extremely knowledgeable.
She explained a few tips and tricks about the e-bikes. We felt comfortable after taking them for a spin around the parking lot for a few minutes.
I had planned a route that included a stop at 180 Estate Winery in Jordan, a spot I had never visited.
I knew they had a great lunch menu and some live music on Sundays. We shared the burrata appetizer and I can highly recommend it. It was phenomenal.
To get there we had to either go through the Jordan Hollow route which we had some concern with - since there is very little space for bikes on Hwy. 8 through there - or go all around and make a big detour.
As Angie and I are both experienced cyclists, we decided to go for the Jordan Hollow and I don’t regret it. It was very scenic.
While I did love going around on that winding route, it also brought us by Boo’s Bar, so we stopped in at their flea market to see if we could find some treasures.
As well, we took the opportunity to shop in Jordan Village on the way back and especially enjoyed the Avant-garde Emporium where they had many unique and interesting items.
We also decided we deserved a treat, so we made a stop at Tay’s Treats for ice cream - pistachio pour moi and raspberry sorbet for Angie - if you were wondering and they were both perfect.
The last stop for us was Tawse Winery where we were served by a fellow Quebecer who spends his summers in Niagara helping with the family winery.
They also have music on Sundays, but we missed it since we arrived five minutes after the musicians had already wrapped up at 4:15 p.m.
Two-wheel tours is a great way to travel Niagara West to enjoy some great wineries.
When we dropped the bikes off back at Vineland Estates, we thanked Marilyn for this beautiful opportunity and told her all about our fabulous experience.
Compared to my e-bike tours in France and Napa Valley, I can honestly say Niagara was my best experience.
In the south of France, we had to go with a guide and the stops were to admire the landscape but nothing interesting like wineries or boutique on the way.
In Napa, we were strictly instructed to stay on the bike paths which were safe, but there was nothing else to see other than the back of warehouses, garbage cans and storage areas in many spots - not exactly scenic.
If you’d like more information on the e-bike rentals, email Marilyn at: info@ebikethebench.com
The following is a list of some of the wineries - many brand new or not as well known - which you may consider making part of your bike tour:
• 180 Estate Winery is a boutique winery & bistro located at 4055 Nineteenth St.,
Jordan Station. Enjoy a wine tasting or wine by glass and dine at their Bistro for delicious casual fare. Experience breathtaking views while sitting amongst their patio surrounded by rows of vineyard at this hidden gem. Contact: 905-562-7080
• 2027 Cellars was started in 2007 by winemaker Kevin Panagapka and his wife Jodie. Located at 3100 Glen Rd., Jordan. The winery focuses on terroir-driven, single-vineyard Chardonnay, Pinot Noir, Riesling, Pinot Gris, and Cabernet Franc from the Niagara Escarpment. Contact: 905-562-5050
• Alvento Winery - Established in 2001, Alvento Winery offers visitors a unique boutique wine country experience. Located at 3048 2nd Ave., Vineland Station. Contact: 905-562-1212
• Black Bank Hill - Winemaker Jonathan McLean is crafting exceptional single-vineyard wines from the Niagara Escarpment terroir. Established by vintner Taylor Emerson in 2017. Located at 4247 Sann Rd,, Beamsville. Private wine
Continued From Page 19 tastings are available by appointment; please contact us by email and visit our website for more information. Contact: 647-562-7442
• Cloudsley Cellars - Open to the public for the first time, Cloudsley Cellars is a small lot, premium winery that is quickly gaining a reputation for fine cool climate Pinot Noir and Chardonnay. Located at 3795 Victoria Ave., Vineland. Contact: 905-562-8877
• Commisso Estate Winery - A 32-acre estate winery and Bed & Breakfast located on the 75-year-old Commisso farm at the top of the Niagara Escarpment. Located at 564 Kemp Rd, E., Beamsville. Contact: 289-205-1821
• Cornerstone Estate Winery - Family owned and operated since 2002, this small-batch winery produces a variety of premium, award-winning VQA wines. Located at 4390 Tufford Rd., Beamsville. Contact: 905-563-6758
• Domaine Queylus - is a winery dedicated to a select number of varietals adapted perfectly to our terroir’s soils and microclimate. Located at 3651 Sixteen Rd., St. Anns. Contact: 905-562-7474
• Dim Wine Co. - The Dim family have partnered with award-winning winemaker Andrzej Lipinski to craft small-lot awardwinning wines from grapes they’ve been growing since 1973. Located at 2703
We took our time with 180 Estate Winery’s burrata with a
King St, Jordan. Contact: 905-329-6052
• Domaine Le Clos Jordanne - Experience the essence of Burgundy expressed through Niagara terroir. Internationally acclaimed winemaker Thomas Bachelder harnesses his passion for the land, showcasing terroir-driven wines from the most coveted vineyards in the Niagara Peninsula. Located at 4260 Mountainview Rd, Beamsville. Tasting reservations are required. Contact: 905-563-3942
• Leaning Post Wines - After many years as a Niagara winemaker, Ilya Senchuk and wife Nadia followed their dream to produce world-class, terroir-driven wines
from unique plots of land across Niagara. Located at 1491 Hwy 8, Winona. Contact: 905-643-9795
• Legends Estates Winery - Experience the mesmerizing view of vineyards along our lakefront property, coupled with a selection of wine offerings from the charming wine store. Best known for our awardwinning aromatic whites in addition to big red wines and unique varietals crafted by Serge Papineau. This third-generation family-owned estate is not to be missed, offering an array of possibilities from picnic lunches to special events & corporate functions. Located at 4888 Ontario St. N., Beamsville. Contact: 905-563-6500
• Niagara Custom Crush Studio - The Crush is Ontario’s newest winery venture. A community of local winemakers under one roof. The tasting room provides consumers access to a wide range of wines from premium producers as well as the opportunity to connect with burgeoning or start-up wineries. The Crush offers state-of-the-art community winemaking facilities, and a retail outlet for multiple independent wine brands including Rennie Estate, Stoney Ridge, and Horseshoe Cellars with more to come. Located at 3201 King St., Vineland. Contact: 905562-1324
• Rennie Estate Winery - The Rennies are micro-vintners who own one of the oldest vineyard sites on the Beamsville Bench. Located at Malivoire Wine Company, 4260 King St., Beamsville. Contact: 905-563-9253 (Malivoire)
• Ridge Road Estate Winery - Located on a picturesque farm that has been in the family since 1875, Jayne and Sean Douglas offer a relaxed experience in their seated tasting room. Enjoy small-scale artisanal wines in the cozy tasting room or outdoor patio. Be sure not to miss the signature red, Call Me a Cab and their crisp and delicious white and sparkling wines. Located at 1205 Ridge Road. Contact: 289-649-0353
• Stonewall Estates - is a family-owned and operated winery and working farm in the Niagara Region, resting beside 16 Mile Creek. Located at 4209 Eleventh St, Jordan Station. Contact: 905-329-6836. Pasttimes Cycling...with a
A tasting flight at Tawse Winery never misses.
balsamic drizzle appetizer.
Customers valued at Mountaineer Movers
When Mountaineer Movers celebrated 41 years of business in 2019, the team looked back into its past to remind themselves of the history the company has drawn from.
In 1951, Harry Mans immigrated to Canada from Holland with his family.
Harry’s first job was to work on the farm that sponsored them when they came to Canada.
“As our family got older, Harry saw the need for his family to work together. The family started delivering mail routes, then newspaper routes and soon flowers as well,” as Sarah Mans-Keddie recalls her late mother, Wendy Mans-Keddie, telling her.
“One day Harry saw an advertisement for a moving business that was up for sale. After some careful deliberation, he purchased the business name, Mountaineer Movers. Thus, the ‘family’ business began!”
The family’s consideration of their customers is what sets them apart.
“As a family, we understand and realize that moving can be one of the MOST stressful times in a person’s life,” says Sarah.
“We strive to remember that we are servicing a wide variety of people and demographics and they are confronting a major change in their lives. They are leaving a place they have called home for a new and unfamiliar place that will soon become their new haven.”
Sarah’s father, Andrew, who has over 40 years of experience, does all in-home estimates as well as Tom Ensign, an employee of several years, with Sarah overseeing the office administration.
“We would not be a moving company without our movers – our ‘guys’. These men make Mountaineer a continuing success,” notes Sarah.
The company’s philosophy
is simple, she noted, success is honesty.
“All in all – trust your instincts and treat all those around you, whether they are family, customers, or employees with respect, dignity and encouragement. This is our philosophy on running a successful and prosperous business,” says Andrew.
Andrew Keddie (holding Lola), with his daughter Sarah Mans-Keddie (holding Abby) & late wife Wendy Mans-Keddie.
Farms, friends and family provide food options
By Jan-Willem Stulp
Iwalked through our gardens today with mixed feelings.
It’s been an exceptionally productive year, with the amount of rain we’ve had, the on-going harvest has been fantastic!
However, that same rain and warm temperatures have proven just as good for the weeds, and our gardens are, in a word, overrun.
Our new dining hall at the Grand Oak has been doing double-duty as an increasingly popular lunch destination, and with that, caterings and a growing family, the weeding component of gardening has been all but ignored.
Still, our kids and grandchildren have been actively pillaging on a regular basis, and we’re pretty grateful for the sheer enjoyment we’ve had through the year. And, to be honest, we’re at the tail end, but we’re not done.
A beautiful harvest of every kind of tomato, onions, garlic and tons of berries have been picked, enjoyed, eaten - some preserved.
The kale plants are still going strong, our strawberries, of all things, have just put on a second flush, and are giving beautiful berries, at the end of September!
The squashes are looking great, and a lot of the herbs and flowers are still producing.
haunt me.
Looking ahead in the shorter term, though, our gardens are not the only place to find fresh, healthy and local treasures; with farms, foraging, friends and family, there’s a lot of great ingredients and produce to play with and indulge in.
It’s really next year I’m worried about. The seeds of all the weeds I haven’t dealt with will be coming back to
Last week, a friend of mine dropped off a bag of habanero peppers, (I’m grateful, but haven’t finished processing those yet) as well as a basket full of foraged mushrooms. We had mushroom chowder on Sunday!
In preparation for a theme dinner we are hosting at the Grand Oak, I visited some local farms for produce and, once again, came away delighted by the sheer variety of fruits and vegetables we have access to. Many of these will be available well into the winter, as they store well, and can often be preserved.
Here’s a continued word to the wise - shop local, if possible. You’ll love the interaction. Your purchase will benefit your own community and, almost without fail, the quality of your purchase will be significantly higher than most shipped-in substitutes.
Let’s play with some of these, and work them into our menus over the next few months.
Bon Appetit!
(Chef Stulp co-owns, along with his wife Jane, Grand Oak Culinary Market in Vineland.)
Sweet Potato and Vanilla Bisque
Sweet potato is not new to many of us, and definitely finds its way onto the Thanksgiving and Christmas menu for many, however, it has become quite a viable crop right here in Niagara.
Several farms and growers have begun growing these locally, and, stored right, they can last for months. Here we’ve worked it into a beautiful soup.
Ours is a puree, but this could also be cooked as more of a chowder-like soup, by dicing the vegetables and leaving it.
INGREDIENTS
• 3 medium-sized sweet potatoes, chopped
• 1 onion, peeled and chopped
• 2 carrots, peeled and chopped
• 1 small celery root, peeled and chopped; this is optional)
• 1 Tsp real vanilla fresh thyme smoked paprika
• salt and pepper
DIRECTIONS
In a thick-bottomed pot, combine the vegetables, and just cover with water. Add the vanilla, a pinch of salt and pepper, a sprig of thyme and a teaspoon of paprika.
Cover and bring to a simmer. Once the vegetables are soft, puree the soup, (we use a Vitamix) until
completely smooth, and adjust the seasoning.
At this point, you could introduce cream, if you like that, or other components, (bacon, caramelized pear etc). We’ve drizzled a bit of vanilla oil on this, as well as some toasted pumpkin seeds, to carry the theme.
For Fall Cheer, Go West
October 2024
• It’s Fall, Ya’ll at Puddicombe Farms at 1468 Hwy. 8, Winona during the month of October. Saturdays and Sundays from 11am-4pm. P.Y.O. Pumpkins! Enjoy fresh air and the beautiful scenery, while creating wonderful everlasting memories with family and friends! Activities to choose from include Live music, Licensed BBQ & Cafe, Wine & Cider Tastings, Tours, Campfire with Marshmallow Roasting, Childrens’ Fun Zone, Fresh Fall Baked Goods, Estate Rides, Fresh Pressed Apple Cider, Homemade Fudge Apples, Fall Fun Games and more. Pre-Register: info@puddicombefarms.com
• Thursday Night Movies at London Born Wine Company at 4000 Cherry Ave, Beamsville at 7 pm Oct. 3, Ferris Bueller’s Day Off Oct. 10, Paranorman
Fall Edition 2024
Oct. 17, Addams Family Values
Oct. 24, The Rocky Horror Picture Show Oct. 31, Sleepy Hallow It’s FREE?! That’s right, free classic movies. Join us for movies shown on a “150 screen starting at 7 pm. We have lots of goodies for both adults and kids. Space is limited so book early.
• Shop & Sip Market at Back 10 Cellars 4101 King St. Beamsville. Oct. 5th from 12:30-5pm. Shop and Sip on the Back 10 Vineyard. We will have vendors here such as Lip Service Beauty, Fashion Truck Canada and others..stay tuned. https:// www.back10cellars.com/events
• Sip and Shop October at Ridge Road Estate Winery 1205 Ridge Rd. Saturday Oct. 5th from 11am-5 pm. Featuring over 40 handmade vendors. Sip on a glass of Ridge Road wine while you shop. Enjoy fall in the vineyard while browsing hand-
crafted products from around Ontario. Presented by Perfectly Crafted Events. Free Entry! Reservations are not required.
• The Great Grape Stomp 2024 at Harbour Estates Winery on Oct. 5th. The Great Grape Stomp is a fun, but often competitive event with the purpose of raising funds for charity. Teams of two will stomp their way to victory, earning the right to place their names on the coveted Purple Foot Trophy. All proceeds go to Shelter Canada. Shelter Canada is a non-profit organization with the goal of bringing the Gospel message to the less fortunate people in El Salvador through the building of houses. Each home costs $3800. Our goal is to raise enough to build 15 homes! Please help us realize this goal by either entering as a team and raising pledgesor by donating to a team
Foraged Mushroom Tartlet, with Herbed Cream
Remember my friend who brought the mushrooms?
He showed up earlier this week with a massive Hen-of-the-Woods mushroom! I’ve asked him to teach me how to find what he finds, but I guess I’m not looking hard enough.
In any case, we felt that it was too good an opportunity to pass up. (If you don’t have friends like mine, fresh shiitakes will also be delicious, especially if mixed with some mini buttons and a cremini or two)
INGREDIENTS
• 2 scallions, cleaned and slicedseparate the white from the green
• 1/4 lb Hen-of-the-Woods mushrooms, or mixed fresh mushrooms, cut into 1/4-inch slices
• 1/2 small red pepper, diced
• salt and pepper
• 2 Tbsp 35% cream
• Fresh Herbs, Chopped (I used Thyme,
Rosemary, Parsley)
• Oil - I tend to use roasted garlic oil, but Sunflower oil is good
• pre-baked tart shell DIRECTIONS
Heat a saute pan with bit of the oil, and sauté the scallion whites, the mushrooms and the pepper dice, and add a pinch of salt and pepper. When the mixture is fragrant, and beginning to
soften, add the cream, which will boil violently for a few seconds; turn the heat down, add the herbs and the scallion green, and taste the cream, adjust seasoning.
This is best served warm, right away, but you could prepare it up to this point, and at service time, re-heat the mushroom mixture and place into the tartshell then.
This makes a great first or second course.
For Fall Cheer, Go West
Continued From Page 24
• Stargazing Night at Calamus Estate Winery 3100 Glen Rd., Jordan on Oct. 12 at 6 pm. Buffet Dinner starts at 7:30p.m. Live Music from 6:30 p.m. to 11 p.m. “Pat Mathews Duo” Telescope viewing from Dark till 11 p.m. Introducing Calamus Estate Winery Stargazing Nights 2024. Experience an evening of great wine, great food, great views and great live music! Local Astronomers will be leading us on our stargazing journey. We will have an astronomer operating our telescope located in our Chronos Observatory tower (one of the largest in Niagara!) as well as in the vineyard. This is truly a once in a lifetime experience, not to be missed! In between stargazing, and live music head out to the lawn to enjoy a variety of lawn games. Complimentary cocktail upon your arrival...Please arrive early to ensure you seated and have time
to visit the bar before the event begins. Price: $100.57 https://calamuswines.com
• The Haunted Estate Tasting Experience at Honsberger Estate Winery at 4060 Jordan Rd. Oct. 18 and Oct. 25. Are you prepared to explore the enigmatic Honsberger Estate? Join us for an evening of exquisite wines and eerie tales, where the shadows of the estate reveal their haunting secrets. As you wander through the dimly lit parlors, you will immerse yourself in the estate’s chilling history and ghostly legends, each step accompanied by whispers of the past. Brave participants will undertake a spine-tingling tour of the Family Estate. $38/per ticket. 19 and older. https://www.honsbergerestate.com/
• Take The Road Less Travelled at Cave Spring Vineyards on Oct. 19 from 10am2pm. Escape to the heart of Niagara for an exhilarating wine country adventure. Winery co-founder Len Penna-
chetti will be your guide on this relaxing and enlightening journey. The day kicks off with a splash of crisp sparkling wine to set the mood! Stroll at a leisurely pace through our sustainably farmed vineyards and surrounding forests, taking in the incredible beauty that encompasses you. Stop along the way for an al fresco tasting by the pond, learning about CSV’s history, its ongoing commitment to sustainability and where we are at the moment in the 2024 growing season. Cap off this perfect day with a flavorful lunch catered by our local favorite, Revalee Café paired with a flight of Cave Spring Estate grown wines. This is an intimate experience with a maximum of 12 guests. $125.00 ++ https://www.cavespring.ca/ experience#special
• Sizzling’ Steak Night at Calamus Estate Winery 3100 Glen Rd, Jordan on Oct. 19.
Pickled Crabapples; Quince Preserves
Working products into preserves is not only smart, it makes use of everything you grow. It is also efficient; most preserves last a long time, and are ready for consumption right out of their jar.
I pickled some gorgeous crabapples for our cheese boards, and processed a few quince fruit. I have to admit, these are harder and harder to come by. Quince was once the staple for harvesting pectin, (pre-Certo) as well as providing sucker-free root stock for most pear orchards. Unfortunately, their usefulness has diminished and this culinary delight is becoming very scarce.
Yellow and grainy like some pears, quince is in-edible, raw. But cook this with a bit of sugar, and acid, and the colour will slowly acquire a rosy colour, and finally, after some hours, become deeply burgundy, tender, and impossibly complex in flavour. Great for cheese boards!
INGREDIENTS
PICKLED CRABAPPLES - mine came from a little farm in rural Grimsby.
• 10 crabapples, sliced thin, in lemon water (or they brown very quickly)
• 1/2 C water
• 2 Tbsp Honey, (local, of course)
• 1/2 C cider vinegar
• salt
• fresh thyme
• peppercorns (or pepper)
DIRECTIONS
In a small pot, heat the water, honey, vinegar with a sprig of thyme, a pinch of salt and a few peppercorns. This needs to come to a simmer, but vent well, as the smell can be quite pungent.
Once it simmers, strain the sliced crabapples and place them in a jar; pour over all of the liquid, (this should be enough to cover)simply let it sit, and, once cool, refrigerate.
PRESERVED QUINCE
I got these from a chef-friend, who still has a tree that bears well. I get a few every so often. They need to be peeled, and placed in lemon water to prevent browning.
INGREDIENTS
• 3 quince, peeled and diced
• 4 C water
• 1 C sugar
• 1 lemon, juiced
• 1 vanilla bean, split open (a tsp vanilla extract would work)
• for the record, a star anise is also delicious in here, but changes the flavour profile; you decide) DIRECTIONS
Strain the quince out of the lemon water, and combine with all the other ingredients. This will now come to a low simmer for up to 4 hours - you can start checking after about 2 1/2 hours, as the quince does soften, and you don’t want it to fall apart.
Once the quince is tender, I lift it out, and reduce the syrup further, for deeper colour.
The vanilla bean really adds depth in flavour, and drama on the cheeseboard!
For Fall Cheer, Go West
Continued From Page 25
Get ready for an unforgettable evening at Calamus Winery’s “Sizzlin’ Steak Night!” Join us for a fabulous experience filled with delectable wine, amazing food, and fantastic company, all set against the beautiful backdrop of our vineyard. Start your evening off right with a refreshing Fall specialty cocktail upon arrival. Steak Experience: Choose from three exclusive marinades crafted with our own Calamus Wines. Our chefs will marinate Alberta AAA Rib Eye steaks for 24 hours, ensuring they are infused with flavor by the time you arrive. Live Music: Groove to live music from 7:00 p.m. to 11:00 p.m. $79 per person plus HST Email Denny
at manager@calamuswines.com for details.
• Bring Your Boots – Harvest Edition at Vineland Estates Winery, 3620 Moyer Rd., Vineland. Saturday, Oct.19. Cookies and Coffee starts at 9:30 – BYB starts at 10. Start your autumn Saturday with coffee, tea and our homemade cookies as we assemble in the wineshop prior to our vineyard tour and tasting. Yes, we are heading out into the St. Urban Vineyard where we might just find a few surprises. Plus, remember that this is “Bring Your Boots” for a reason; it’s not just a catchy name. Rain or shine, we will trudge around the vineyard and inspect the status of vines and grapes if they are still
hanging. We will taste wines as we walk along relating each sip to the place where we stand. We will also make a stop at the Harvest crush pad where hopefully we can witness some grapes being processed into juice. There are always surprises on the much-loved, Bring Your Boots tours. $25 per person plus tax. https://vineland.com/
• Somm Table Tastings at the Foreign Affair winery 4890 Victoria Ave N, Vineland. Oct. 19 & 20 - 11am. The concept of balance in wine is hard to explain so we are going to taste it! When is a wine too “hot” (high alcohol), too sharp (high acid), or too sweet (sugar)? No experience necessary, just bring your appetite and
Caramelized Onion & Rosehip Sauce
This gem came to me while foraging, and coming upon tons of bright red, and ripe rosehips.
Packed with vitamin C, and available throughout the winter, (though they lose texture with freezing) they also have a distinctly floral and sweet flavour.
A nice visual, and flavour on seared meat (I used a veal Loin here), though the seeds are not edible, as they are too hard.
They’re generally discarded after cooking, but looked too nice not to use for presentation….. INGREDIENTS
• 1 C good beef demi-glace or jus
• 2 white onions, peeled and sliced thin
• handful of rosehips
• salt and pepper
• oil
DIRECTIONS
In a saute pan, add the oil and the sliced onions to begin caramelizing them. This is a bit of a tedious process as you want to brown the onions, but not
scorch them.
By moving them around every few minutes and scraping the pan with a wooden spoon, the onions should turn a rich, brown colour and become very fragrant.
At this point, add the jus, the rosehips and a pinch of pepper. Allow the sauce to
simmer, melding the flavours and drawing sweetness out of the rosehips.
For our presentation, we combined fresh pasta, grilled vegetables and a veal loin steak, tossing the pasta in the onion and rosehip jus, and finishing the steak with the leftover jus; we used the rosehips for effect.
For Fall Cheer, Go West
Continued From Page 25 prepare to be amazed. https://foreignaffairwinery.com/pages/experiences
• Sue-Ann’s Hallow’ine Party at Sue-Ann Staff Estate Winery Moyer Marquee 3210 Staff Ave., Jordan. Oct 27, 2024, Noon4 pm. Musical guest Broken Cadence. Event details and ticket link: Rock the afternoon away with our second annual HalloWINE Party! Enjoy 5 wine samples paired with seasonal treats included in your ticket price! It’s adult trick or treating at its best :) And then dance off those calories to the amazing sounds of Broken Cadence, Niagara’s most popular classic rock cover band from 1-4 pm. Tickets: $38.95+hst per person, includes wine, food and music!! https://www.sue annstaff.com/collections/events/products/ hallowine-party
• Yoga Series at Cave Spring Vineyard. Oct. 27 from 10 am-2:30 pm join Cave Spring and yoga guru Abbey Morris along with our friends at Malivoire Winery for a healthy and rejuvenating escape to Niagara wine country. Enjoy a day filled with yoga, wellness, strolling, local food and the very best in sustainable, vegan wines. Let the serenity of Cave Spring Vineyard sooth and invigorate your body, soul and palate. Begin the day with a gentle and revitalizing yoga practice suitable for all levels. Set out on a stroll through Cave Spring Vineyard to our neighbors at Malivoire for a structured tasting. Wander back to our vineyard tasting room for a delicious catered lunch from local favorite Revalee Café, paired with a flight of your favorite CS wine. Take home two bottles of Cave Spring
and Malivoire wines as a token of this unforgettable experience. $199.95 https:// www.cavespring.ca/experience#special
• The Great Grilled Cheese Extravaganza at Sue-Ann Staff Estate Winery 3210 Staff Ave., Jordan. Nov. 2 & 3, 11 am-4 pm. Our annual celebration of all things ooey-gooey good! Four wines paired with four innovation grilled cheese sandwiches at four stations throughout Sue-Ann’s century home. Tickets are timed for entry to ensure everyone’s best cheesy experience!
• Roaring 20’s Speakeasy Event! At Vineland Estates Winery 3620 Moyer Road, Vineland. Friday Nov.15. 6-9 pm. Join us for our Roaring 20’s Speakeasy Event! One glass of wine, canapes, and the thrill of the hunt during our Murder
Brie-Laden Silken Apple, with Pecans & Local Honey
The Silken Apple is a Canadian variety, bred in B.C., and now grown around the world.
Named after Canadian rowing phenom Silken Laumann, this variety ripens early and is an excellent eating apple.
It is pretty and pale green with stark white flesh and is not a large appleabout the size of a tennis ball or so. (And, for you Niagara residents, it’s available in Grimsby at Smerek Farms, 6654 Mud St.)
For this recipe, we’ve cored out the apple, and roasted it, filling it with Brie, and pecans, then drizzling it with honey.
INGREDIENTS
• 1 Silken Apple, cored from the top, but leaving the bottom intact.
• Brie cheese 1 tbsp pecan pieces
• local honey
DIRECTIONS
In a hot oven, (350F) place the cored out apple; we’ll add the brie, once the apple has softened.
Depending on how you want to serve this, you could halt the process once the apple has roasted for a while.
You can place the brie and some nuts in the cavity, and refrigerate for later, or place this directly back in the oven; it will not take long for the brie to melt, and once it has, sprinkle with the remaining nuts on top. Plate and drizzle with honey, then serve immediately.
For Fall Cheer, Go West
Continued From Page 27
Mystery! $44.25 + HST & 18% gratuity = $58 per person total **available to purchase on site will be a choice of two cocktails and wine! Pay 1920’s style with cash only please (internet doesn’t work in our cellar!) Guests are asked to dress up in their best 20’s garb!!
• Gnome-vember is Back! Ridge Road Estate Winery 1205 Ridge Road. Sunday Nov. 24 11 am-1 pm. Gnome building workshop with our friends from Winona Gardens. Tickets include: Guided instruction on building your own 54” high holiday garden/porch gnome from our friends at Winona Gardens. All supplies & accessories (hats, nose and mittens) needed to bring your new friend to life. One 6oz glass of wine of your choice. Additional wine and our patio menu will be available for purchase during the event, and we invite you to join us after for another glass!
The workshop will take place in our event barn with wood and gas firepits burning, however please also remember to dress for the weather if it is chilly. Please note that this is a standing workshop due to the height of the gnomes and one person per gnome. $85 per person (+hst) https:// www.ridgeroadwinery.ca/
• Holiday Open House 2024 at Kacaba Vineyards Winery 3550 King St, Lincoln, Multiple dates between Nov 16 and Nov 24. Come celebrate with the team at Kacaba Vineyards as we offer a special toast to the Holidays. This event is the perfect way to get your Christmas shopping done and treat yourself to a fun holiday paring at the same time! This year’s Holiday events pairings include. Pleasure the palate with Kacaba’s 2021 Syrah matched with a warm mushroom and barley salad. Next, we indulge in the *NEW* 2022 Reserve Meritage with seared steak with roasted
red pepper & poblano sauce. Finally, we take in a dessert with the *NEW* 2022 Reserve Cabernet Sauvignon with chef’s red wine Figgie pudding. Reservations/ Timeslots Required.
$30 per guest - https://kacaba.com/
• Oktoberfest at the Winery at Vineland Estates Winery, 3620 Moyer Rd., Vineland, Friday, Oct. 4 - Restaurant doors open at 6:30. $145pp Wine Club or $175pp Public (both plus tax and 18% gratuity) Come celebrate the Harvest with our Vineland Estates Oktoberfest celebration featuring Turncoat Brewing Company! We will be joined by the Brewmeister himself as we sample many beers and ales from this exciting local brewery. Naturally we will sing the traditional Oktoberfest songs and if you don’t know them, you will by the end of the night. It’s the perfect way to usher in the fall Harvest season! https://vineland.com/
