What's Up? Georgia Bay - May 2023

With these Spring Recipes!

Nothing says springtime like Rhubarb. When indulging in the delicious bounty of spring produce, be sure to include fresh rhubarb – with bright pink stalks and distinctive flavour, what’s not to love?

RHUBARB CUSTARD PIE

Ingredients

1 egg

¾ cup milk

4 Tbsp all purpose flour

¾ cup granulated sugar

Single pie crust (bottom only, purchased, frozen or homemade)

3 cups fresh, chopped spring rhubarb (1/2” pieces)

Directions

1. In a bowl, combine the flour and sugar. In another bowl, blend with whisk or hand mixer) the egg and milk.

2. Prepare the pie shell. If using frozen, allow to thaw to seal any cracks in the crust. Sprinkle a couple tablespoons of the sugar flour mixture in the bottom of the crust.

3. Add some of the chopped rhubarb pieces and sprinkle with more flour sugar mixture, alternating until both are gone, ending with the sugar flour mixture. Pour the egg mixture over the rhubarb in the crust.

4. Place pie on baking sheet to catch any spills. Bake at 400 degrees for about 50 minutes until firm. After 25 minutes of baking, wrap foil around edge of crust to prevent burning.

5. Allow pie to cool before slicing.

RHUBARB BBQ SAUCE

Ingredients

8 -9 cups chopped rhubarb (about 9-10 lbs)

1 cup chopped sweet onion

2 cups brown sugar

¾ cup liquid honey or maple syrup

¾ cup apple cider vinegar

½ tsp cinnamon

½ tsp allspice

½ tsp ground ginger

½ tsp salt

Directions

1. Combine all the ingredients in a large pan and book until mixture comes to a gentle boil (medium low heat). Simmer mixture 30 minutes, stirring frequently.

2. Using a blender and gently blend until mixture is smooth. Ladle sauce into clean, hot pint jars, leaving ½” head space, add lids and rings. Process in a hot water bath for 15 minutes. Remove from heat, rest jars in boiling water bath for another 5 minutes, then remove jars. Cool jars before labelling.

RHUBARB BAR

Ingredients

Crumble Top

1 1/3 cups flour

1/2 tsp baking soda

RHUBARB TART

Ingredients

1 sheet frozen puff pastry, thawed

¾ lb rhubarb stalks (fresh or frozen – is using frozen, thaw and pat dry before using)

⅓ cup sugar

2 tbsp unsalted butter, melted

½ cup Strawberry Jam or Spread

Directions

1. Heat oven to 375°F. Line a baking sheet with parchment, unroll the pastry dough and press with hands to form a rectangle 12” x 8”

2. Slice the rhubarb stalks lengthwise, thinly and toss with sugar in a large bowl or sealable bag until well coated.

3. Arrange rhubarb on pastry dough, slightly overlapping slices, but leaving a 1’ border around the edge. Sprinkle on any remaining sugar, and fold the pastry edges over the rhubarb and brush edges with melted butter. Bake until golden brown and rhubarb is tender – 18 – 20 minutes.

4. Combine strawberry jam/spread and 1 Tbsp water in a small saucepan and heat on medium until reaches a loose consistency. Brush over baked rhubarb for flavour and shine.

1/4 tsp salt

1 1/3 cups old fashioned rolled oats

1/2 cup brown sugar, packed

1/2 cup sugar

3/4 cup butter, melted

2 tsp vanilla

Filling

1 3/4 cups strawberries, diced

1 1/2 cups rhubarb, diced/sliced ¼” thick

1 Tbsp lemon juice

1/3 cup sugar

1 Tbsp cornstarch

Directions

1. Preheat oven to 350 F.

2. Butter and parchment line a 9x9” pan.

3. Crumb: whisk flour, baking soda, salt in a mixing bowl, add in oats, brown sugar, sugar and whisk until blended.

4. Whisk vanilla into the melted butter, then pour mixture over oat mixture. Stir until moistened evenly. Reserve 1/3 for topping, spread 2/3 into prepared baking dish. Add diced strawberries and rhubarb to a mixing bowl, toss with lemon juice, add sugar and cornstarch and toss to coat. Pour strawberry rhubarb mixture over crumb base, evenly sprinkle reserved 1/3 crumb over top.

5. Bake in pre-heated oven until top is golden brown and filling is bubbling – 45 – 50 minutes. Cool until warm and cut into squares.

Submitted by Joy Fluery

To Our Readers

Our community is important to us and we take pride in being part of the community. We want you to be involved and to continue to send us your stories and pictures.

Thank you to all of our readers, contributors and advertisers for your continuing support!

Happy Mother’s Day!

Victoria Ledden

Publisher

40

16 years construction management

• finish carpentry

• tile installing

• kitchen, mill work, pocket door installation

JOHN ARMSTRONG, Sales Representative john@armstrongs4u.com Cell: 705-351-2767

and THE ARMSTRONG TEAM!

Brenda - Cell: 705-828-4571

Candy - Cell: 705-817-1007

Collingwood Office:

Wasaga Beach Office:

9325

EDITOR-IN-CHIEF

Joy Fleury | joyfleury@gmail.com

DESIGN Project 818B Marketing | kim@project818b.com

MAILING

The Master Gardener’s Corner

Lots of things to do in your garden in May, now that Spring is here!

• If not done already, clean up winter debris in the garden as soon as the soil is dry enough to work. Cut off dead plant stocks. Dig in manure or compost around perennials and shrubs and weed well. An extra hour weeding now, will save 3 days later in the summer!!

• Use a line to cut sharp straight edges for your beds. For curved edges, run hot water through a hose to soften it up and lay out a smooth curve. Watch you don’t chop the hose!

• Take coloured pictures of your spring bulbs in each of your gardens so you will know where there are any gaps and where the bulbs are when you plant more bulbs in the fall. Save the pictures in a safe place.

• Plan now to plant early blooming bulbs like snowdrops and crocus in the fall at places close to where you come in and out of the house. It’s nice to be greeted by early signs of spring.

• Add 3” to 4’” of mulch to flowerbeds and shrubs to conserve moisture and discourage weeds. Shredded cedar bark is best, but expensive. Try 13/Forty Landscape Supply who have 3 types of mulch: Cedar, Pine, Black and Utility, the cheaper kind that I use.

• Don’t walk on or roll lawns that are still wet and full of water. If you can see your footprint, stay OFF the lawn. It will compact the soil.

• If your lawn is already compacted, rent an aerator which will dig out small plugs. Let the plugs dry and rake them back into the lawn as a top dressing. Add grass seed to bare patches.

• When dry, rake lawns vigorously to remove dead grass and thatch.

• Spread weed-free topsoil on thin patches in your lawn. Apply grass seed, roll and water. Keep seeded areas moist, but don’t flood.

• If you find moss in your lawn, the soil is too acidic. Apply dolomite lime before a rain. You may need a second application.

• If you have pots or planters that are very big or deep, put some empty plastic water bottles with lids in the bottom of the pot to take up the space the roots will never get to. It makes the planter or pot lighter and easier to move.

• Prepare containers and pots for planting. Fill with a mixture of compost and potting soil. Add peat moss or better still, coconut coir to retain moisture.

• Place pots with culinary herbs close to the kitchen door for easy access.

• Harden-off seedlings for at least a week before planting outside. Google the last frost date for your area (June 1 in the Blue Mountains) and allow at least 1 week more before planting tender transplants such as annuals and tomatoes.

• Walk around your garden and look for perennials that should be divided, are in the wrong place, or you don’t like any more. Pot them up for spring plant sales at least 3 weeks before the sale. Add compost, not garden soil to the pots. To be really fancy, add a little bone meal to the pot before you put in the plant. Add plant labels with the name (Botanical and/or common), colour, sun exposure, height, bloom time, etc. Water well and keep in the shade.

• Pot up and donate 15 or more perennials to the St. George’s annual Plant Sale and get an Income Tax Receipt for the retail value your plants sell for. Bring them to the church Wed. May 31st 9am to 3pm. It’s a win-win for everyone.

• The giant annual St. George’s Plant Sale is Sat. June 3rd this year on

the church grounds in Clarksburg. It starts at 8 am.

• Plant beans now directly into the garden as they germinate quickly and will grow as long as the soil is warm. Maybe mid-May this year.

• Install peony rings before the plants start to grow.

• Monitor for the presence of slugs, cutworms, earwigs and tent caterpillars. Pick them off.

• Control weeds in the lawn by hand pulling. Use nematodes to control grubs, which eat the grass roots, leading to brown patches in the lawn in summer.

• Prune roses according to type.

• Deadhead (cut the blooms off ) tulips, daffodils and other spring bulbs but do not cut or pull out the leaves until they are brown and decayed. They are needed to nourish the bulbs for next year’s bloom.

• If you have any fritillaria or Asian lilies (day lilies are beetle free), now is the time to watch for the red lily beetle (adult, larva and eggs). It seems that removal by hand is the best and only way to reduce this problem.

705-446-9740 Tuesday

restore@habitatgeorgianbay.ca

Things to do in your garden each month taken from the Ontario Master Gardener Calendar by John Hethrington, Past President, Master Gardeners of Ontario. For more information, or your copy of the 11” x 17” calendar of the full year’s tips for a $2 contribution to Master Gardeners, call 519-599-5846.

Submitted by John Hethrington

Attract Backyard Birds with the Right Seeds

(Family Features) While almost all bird seed may look pretty much the same to you, it doesn’t to the birds you’re feeding. Knowing what kind of seeds different birds like can help you attract a variety of fine feathered friends to your feeders.

Consider these popular seed types and the common backyard birds they attract:

SUNFLOWER – Black sunflower seeds attract blue jays, goldfinches, woodpeckers, purple finches, chickadees, titmice and nuthatches. Striped sunflower seeds appeal to chickadees, doves, grosbeaks, northern cardinals, nuthatches, titmice and woodpeckers. Sunflower hearts (also known as “hulled sunflower” and “sunflower chips”) attract chickadees, common redpolls, juncos, doves, finches, goldfinches, grosbeaks, nuthatches, pine siskins, titmice and woodpeckers.

NYJER – These lightweight, tiny seeds are a favourite of goldfinches. Put nyjer seeds in a hanging feeder with tiny holes so the small seeds won’t get blown away. Nyjer also attracts redpolls, juncos, doves, indigo bunting and pine siskin.

SAFFLOWER – These white seeds are slightly smaller than black sunflower seeds. Because they are bitter, grackles, blue jays, starlings – and squirrels – don’t like them. However, they do attract doves, purple finches, chickadees, titmice and downy woodpeckers.

WHITE MILLET – Good for scattering on the ground, white millet attracts ground feeders such as juncos, sparrows, indigo buntings, towhees and mourning doves.

CRACKED CORN – Popular with ground feeders, cracked corn appeals to doves, crows, jays, sparrows, juncos and towhees. Avoid getting finely cracked corn as it’s vulnerable to rot and can quickly turn to mush.

When choosing a bird seed mix, pay attention to the ingredients list on the package. Bird seed is required by law to list ingredients in order of content. Some cheaper mixes have filler seeds such as wheat, red milo, red millet or “assorted grain products.” Most backyard birds won’t eat those, and your seed mix could end up wasted on the ground.

Photo courtesy of Unsplash

A Seasonal Spring Surprise

(Culinary.net) You can almost feel spring in the air, and with the warmer weather comes delicious, delectable foods. From casseroles to fresh fruits and wholesome vegetables, a change of season offers something to look forward to for nearly every foodie.

A spring dish that is sure to impress is this Cheesy Asparagus Tart. It has melty cheese, cooked asparagus and an under layer of puff pastry baked to golden brown perfection.

This tart is a perfect appetizer before Sunday brunch or to cut up and take outside for some al fresco dining this spring.

It’s got gooey, melted cheeses, is seasoned well and has hearty asparagus on top. Plus, it’s a yummy way to add vegetables to your kids’ diet (and yours, too).

Cheesy Aparagus Tart

Servings: 8-10

5 cups water

1 pound asparagus

ice water

2 teaspoons vegetable oil

1/4 teaspoon salt, plus additional, to taste, divided

1/4 teaspoon pepper, plus additional, to taste, divided flour, for dusting

1 sheet frozen puff pastry, thawed

1 cup grated fontina cheese

1 cup grated gruyere cheese

1 tablespoon shallot, minced

2 egg yolks

3 tablespoons milk

1/4 teaspoon nutmeg

1 lemon, zest only

1. Heat oven to 400° F.

2. In large skillet, add water and asparagus. Cook 5-8 minutes until asparagus is bright green.

3. Drain asparagus and soak in ice water.

4. In large bowl, mix drained asparagus, vegetable oil, salt and pepper until combined.

5. Flour surface area. Using rolling pin, roll out pastry to 10-by-16-inch rectangle. Transfer pastry to parchment-lined baking sheet. Prick pastry with fork. Bake about 12 minutes, or until golden brown. Cool slightly on baking sheet.

6. In large bowl, mix fontina cheese, gruyere cheese, shallot, egg yolks, milk, nutmeg and salt and pepper, to taste, until combined. Spread cheese over pastry, leaving 1 inch around edges. Lay asparagus over cheese mixture.

7. Bake 5 minutes, or until cheese has melted.

8. Sprinkle lemon zest over tart and serve.

What’s Up? Georgian Bay

Current Exhibition at the MCC Gallery of Indigenous Art:

333 King Street Midland ON

Clever Storage Ideas for Small Spaces

(Family Features) No matter how cramped and cluttered your living space may be, you can almost always find a spot or two for extra storage. It’s often just a matter of getting creative and utilizing a few clever solutions.

Consider these simple ideas to create some extra space in oft-used rooms:

KITCHEN

• Metal rods with hanging hooks can create storage space on your blank walls. Use them to hang coffee cups, cooking utensils, dish towels or pots and pans.

• Magnetic strips mounted on the wall or the inside of a cabinet door can be a simple way to hang knives and free up counter space normally taken up by a knife block.

• If your countertop is cluttered with small spice containers and oil bottles, elevate them with a decorative cake stand. Place small jars below and top with pretty decanters and additional spices.

• If you’re using prime cabinet space for items you only use once a year, such as holiday cake pans or a big serving bowl you pull out for parties, consider storing them in the attic or a closet instead.

BATHROOM

• Instead of hanging just one towel bar on the back of the bathroom door, hang multiple to maximize your drying space.

• Most modern cabinetry has adjustable shelving. If you haven’t customized the heights of your shelving to accommodate different sized bottles and containers, give it a try.

• A three-tiered fruit basket might seem perfect for the kitchen, but it’s also a handy way to store bathroom essentials right beside the sink.

• Flour and sugar canisters can also be repurposed in the bathroom to keep makeup, toiletries, cleaning supplies and soaps contained. Make sure to buy bins that stack easily.

BEDROOM

• Nix those nightstands and hang small shelves on either side of the bed. This cuts down on the clutter you can keep and makes cleaning underneath a breeze.

• Rolling bins that fit under the bed are perfect for storing linens, out-of-season clothing and children’s toys. They’re also the perfect way to slide building block projects out of sight without destroying your child’s latest masterpiece.

• Closets with a single hanging rod are one of the biggest space-wasters in the bedroom. Double their storage capacity by hanging a second rod or shelf below shorter jackets and shirts.

Photo courtesy of Unsplash

A Fresh, Flavourful Take on Family Dinner

St. George’s Giant Plant Sale

WE NEED YOUR PLANT DONATIONS! Donate and you’ll get an Income Tax Receipt*

1. Take stock of your garden this spring

2. Look for perennials that have grown bigger and need dividing, or there’s that plant you have always hated.

3. Divide and pot them up in the next few weeks so they will look good for the St. George’s Plant Sale on Saturday June 3rd.

4. Bring your potted plants to St. George’s at 166 Russell St East in Clarksburg on Tuesday May 30th between 8 am and 3 pm.

THINGS TO KNOW:

• *If you can donate 15 or more perennials, you will get an Income Tax receipt for the value your plants sell for.

• If you have plants, but are unable to dig, our digging teams can help. Call 519599-3047 and make arrangements for a visit.

• If you need free pots for your potting up, pick them up from the box at the back door of the church.

And remember St. George’s Giant Plant Sale on Saturday June 3rd. It starts at 8 am. Get there early for the best buys.

St. George’s Anglican Parish of the Blue Mountains

Contact: John Hethrington 519-599-5846 or john@casacarole.com

For tips on how to divide and pot up perennials, watch our “Potting Up” video: https://www.youtube.com/ watch?v=QkJ11TUmw9M

(Culinary.net) If your family ever gets stuck in a dinner routine rut, it can feel like you’re eating the same recipes over and over again.

However, this fresh and unique recipe for Cuban Chicken with Salsa Fresca might inspire you to think outside the culinary box and give your family members the satisfactory flavour they desire at dinnertime. With fresh ingredients and a wholesome flavour, this meal is perfect to add to your dinner menu rotation.

The chicken is full of flavour and baked using multiple seasonings to create a Cuban-like taste. The salsa fresca, which is added on top of the chicken, is a tad sweet with grapefruit segments and juice, but also satisfying with jicama, onion, cilantro and jalapeno. It adds so much colour to your plate, and all these flavours mash together for something unique and special.

This meal is also nutritious with fresh fruit and lean chicken, so it’s a meal almost anyone can enjoy, even if you’re on a healthy eating kick.

Cuban Chicken with Salsa Fesca

Servings: 5

1 cup grapefruit juice

2 tablespoons olive oil

2 teaspoons garlic powder

2 teaspoons cumin

2 teaspoons paprika

1 teaspoon crushed red pepper

1 1/4 pounds boneless, skinless chicken breasts

Salsa Fresca:

1 cup grapefruit segments

1/2 jicama, cubed

1/2 red onion, chopped

3/4 cup grapefruit juice

4 tablespoons olive oil

1/2 cup fresh cilantro, chopped

1 jalapeno pepper, chopped

1. Heat oven to 400° F.

2. In large bowl, mix grapefruit juice, oil, garlic powder, cumin, paprika and red pepper until combined. Add chicken to bowl and turn to coat. Refrigerate 30 minutes or longer.

3. To make salsa fresca: In medium bowl, mix grapefruit segments, jicama, red onion, grapefruit juice, olive oil, cilantro and jalapeno pepper until combined. Refrigerate until ready to serve.

4. Remove chicken from marinade. Place chicken in baking dish. Bake 25-30 minutes until chicken is cooked through. Once the chicken is baked, cut it and assemble. The final result is a juicy chicken breast with a sweet yet crisp salsa topping. The flavours in this dish harmonize together to bring you a bite you have likely never experienced before.

5. Serve chicken with salsa fresca.

The Wasaga Beach Climate Action Team

Climate change is the most pressing issue of our time. To mitigate climate change, we need everyone — individuals, industries, cities, countries — to reduce greenhouse gas (GHG) emissions and their carbon footprint.

But first what is a Carbon Footprint? A carbon footprint is an estimate of the total emission volume of greenhouse gases in our atmosphere that trap and release heat, and therefore contribute to climate change.

Industries, agriculture and cities have large carbon footprints, but people do too. The choices you make every day, from eating and shopping, watching TV or your smart phone, commuting and traveling; almost all your activities release GHG, leave a mark on the environment, and impact the climate.

Then, how do you Measure a carbon footprint? The carbon footprint is usually measured as metric tons of carbon dioxide (CO2) emitted per year, meaning other greenhouse gases such as Methane, Nitrous Oxide, Hydrofluorocarbons, or Ozone are transformed to a Co2 metric. For example, the average Canadian emits 14.86 tons of Co2 per year (the average person at a global level generates 4.8 tons), the Wasaga Beach Climate Action Team (WBCAT) average footprint is 10.86 metric tons per person.

Most of people’s carbon footprint come from these five key areas: Energy (ie. heat, AC, hot water, light), Transportation (ie. commuting to work, driving kids to school or shopping), Travel (ie. flights, vacations) Food Consumption and Waste.

The first step to reducing your environmental impact is to measure your current carbon footprint.

So how can I measure my household carbon footprint? Wasaga Beach Climate Action Team (WBCAT) is partnering with Collingwood Climate Action Team (CCAT) and climate action teams from other South Georgian Bay towns, using the Carbon Neutral Platform to measure your household carbon footprint, in order to make positive, lasting changes.

It is very easy, in less than five minutes and a few clicks, you’ll receive a snapshot of your household carbon footprint and it will suggest what actions you can take to lower it.

Small changes can have a significant impact, here are a few tips: reduce by 1 degree the temperature of your thermostat, switch lights off and unplug electronic devices when not in use. Replace your furnace with a heat pump or retrofit your house while taking advantage of federal or provincial grants. Take showers instead of baths. Optimize your shopping trips, use your bicycle instead of driving your car and carpool to commute. Reduce meat consumption in your diet. Reduce waste. Reuse. Recycle.

Measuring your carbon footprint is your first step toward taking Climate Action, so why don’t you do it right now? You may be surprised.

Take the Carbon Footprint Challenge NOW!

Visit this link wasagabeachclimateaction.com/carbon-footprint-challenge or Scan this QR Code

It will take you only 5 minutes to measure your household carbon footprint.

Engage with Wasaga Beach Climate Action Team: wasagabeachclimateaction.com/ info@wasagabeachclimateaction.com

Submitted by Gerard Dusastre

Eat the Rainbow Pair eafood and easonal produce for colourful, healthy ecipes.

(Family Features) Focusing your menus on health-conscious recipes that look as good as they make you feel is key to making positive lifestyle changes. Adding big flavours that satisfy cravings to easy, go-to recipes can be a big step toward reaching health goals throughout the year.

“Eating the rainbow” refers to adding fruits and veggies of varying colours to your diet, such as red tomatoes and beets, green cucumbers and avocados, orange carrots and pumpkins and beyond. Complementing fresh produce with the nutritional benefits of tuna and salmon – like hearthealthy omega-3 fatty acids, protein, vitamin D and potassium – can take your meal planning one step further.

Whether you’re commemorating a special occasion, hosting a gathering of friends and family or simply enjoying a night in, good food shouldn’t mean ditching good eating habits.

Try these Salmon Chili Bites for a quick and delicious snack option. They can easily be doubled, tripled or more for a party appetizer. Feature the recipe with a “rainbow” of veggies, crackers, meats and cheeses on a charcuterie board for a crowd favourite that can satisfy guests with big, bold flavour.

Ditch boring salads and find joy in food while maintaining healthy eating goals by upping your salad game. Say goodbye to bland, boring greens and enjoy salads with your favourite toppings, like a colourful combination of protein-packed tuna and fiber-rich veggies in this Mediterranean Tuna Salad, which is completed with a bright dressing and topped with feta cheese and parsley.

Whether you’re reaching for wild-caught tuna for this homemade salad or another option like salmon or sardines, you can enjoy a high-quality product that’s delicious on its own or used to elevate favourite recipes.

Salmon Chili Bites

Prep time: 15 minutes

Servings: 2

2 pouches (2.5 ounces each) Pink Salmon

1 tablespoon chili crisp

2 teaspoons rice wine vinegar

1 teaspoon toasted sesame oil

2 bell peppers, cored and cut into 2-inch squares

1 green onion, thinly sliced minced cilantro black sesame seeds

1. In bowl, combine salmon, chili crisp, vinegar and sesame oil.

2. To serve, top each bell pepper square with some salmon, green onion, cilantro and sesame seeds. If leftover pieces of bell pepper remain, chop and add as additional garnish.

Note: If serving with cheese plate, place salmon mixture in small bowl and garnish with green onion and sesame seeds.

Mediterranean Tuna Salad

Prep time: 20 minutes

Servings: 1-2

Dressing:

2 tablespoons lemon juice

1 tablespoon extra-virgin olive oil

1/4 teaspoon dried oregano

Salad:

1 can (5 ounces) Chunk Light Tuna, drained

1 cup halved cherry tomatoes

1/3 cup sliced Kalamata olives

1 cup chopped English cucumber (about 1/2 cucumber)

1/4 cup feta

1 tablespoon minced parsley pita chips (optional) crackers (optional)

1. To make dressing: In large bowl, whisk lemon juice, olive oil and oregano.

2. To make salad: In dressing bowl, add tuna, tomatoes, olives and cucumber. Gently toss to cover salad with dressing then top with feta and parsley. Serve with pita chips or crackers, if desired.

Submitted by Joy Fleury

This spring has been unusual to say the least. For a while, April felt more like summer, and while it was nice to have a sneak peek of sunshine and warm weather, I wouldn’t miss the quiet pleasures of spring for anything. Not just for the rainy days and moderate temperatures, but also for the subtle signs that kick off the vibrant spring season: the daffodils (cheerful harbingers of spring), the re-appearance of robins, the busy activity of wildlife, spring wildflowers peeking their heads up, the blossoms on the trees, but mostly the bounty of early season produce - maple syrup (spring tonic), fiddleheads, asparagus and rhubarb.

I’m just a girl who loves rhubarb… growing up, I always knew spring has arrived when the garden started sprouting big leafy green plants. It was a cause for celebration – a pile of tender young red shoots and a bowl of sugar was like spring candy. While my love for rhubarb is true, it’s not always contagious. Not everyone adores rhubarb, but I’m on a mission to introduce new ways to love rhubarb for those not so fond, so I’m sharing some of my rhubarb recipes in this issue. A little rhubarb trivia for you… Despite being mostly used in baking and sweet desserts, technically rhubarb is a vegetable and not a fruit. But don’t let that stop you from falling in love with this beautiful tart spring treat!

And while you’re at it, let us know what you like best about spring, or living in South Georgian Bay, and also about the magazine. We’re enjoying connecting with our community, so if you have a story to share, we’d love to hear it, maybe feature it in an upcoming issue.

Happy Spring!

Editor-in-chief

Dear Readers –

Have You Heard of the Avro Arrow?

Plan a visit to our museum and learn the story of what was, at the time, the most technologically advanced aircraft in the world. And, it was built right here in Canada!

In the 1950’s, the RCAF was looking for a Mach 2 interceptor that could fly at 50,000 feet. Nobody else in the world could build it but WE did it! Our guided tours will lead through this incredible journey from its inception to its tragic demise.

The CF-105 Arrow was a twin engine, long range, high wing delta supersonic interceptor, designed and built by A.V. Roe (Avro) Canada. Its mission in wartime was to prevent attack from incoming enemy aircraft travelling across the North Pole, over Canada and into the United States. Following 5 years of work and planning and 17,000 blueprints, the Arrow soared into the skies for the first time.

Originally, the Arrow was to be powered by Rolls Royce RB106 engines, but that project was cancelled in 1957. So, Avro made the decision to design and build a brand new all-Canadian engine called the Orenda Iroquois PS13. The first 5 planes however, were equipped with readily available Pratt and Whitney J75 engines to speed up the flight-testing process.

On its first test flight, the Arrow broke 4 different world speed records and went on to record a top speed of Mach 1.98 at 50,000 feet on just the 14th flight. Once fitted with the lighter and more powerful Iroquois engines, projections were the plane would easily exceed Mach 2 at 60,000 feet or more.

So much of the innovative technology developed during this program is still in use today by manufacturers around the world.

Unfortunately, it had a very short flying career; 66 flights over an 11-month period. On Black Friday (February 20, 1959), the government terminated the whole program and put approximately 25,000 people out of work. Several of the employees found jobs at NASA and aircraft manufacturers in the U.S. and Britain.

Although the Arrow never flew with the Iroquois engine, it was flight tested on a B-47 Bomber on loan from the U.S. Air Force. One engine was fitted to the starboard side of the fuselage, and it was so powerful that it twisted the airframe during its 35 hours of testing.

The Canadian Air and Space Conservancy Museum has moved from Downsview to the Edenvale Aerodrome. The museum’s exhibits include the ONLY full size replica of the infamous Avro Arrow plus a 1942 DeHavilland Tiger Moth, a 1969 Kiowa helicopter, a Rolls Royce Merlin engine from a Lancaster bomber, as well as many other artifacts. There is also a gift shop stocked with Arrow related merchandise for sale.

We offer tours every Wednesday through Friday at 2:00 pm. Each tour lasts approximately 1 hour. Please register online at www.avroarrow203. com

Edenvale Aerodrome is conveniently located at 5195 Highway 26 East, minutes from Stayner and Wasaga Beach.

We look forward to seeing you!

Submitted by:

Aura Arias, Director Canadian Air & Space Conservancy Museum

Entertain in Style

(Family Features) It’s never too early to plan ahead, especially when you are expecting guests in your home. Your family and friends know and might love your style, but it can be important to spice things up now and again to impress your visitors. Factors such as lights, music and food can affect your guests experience in your home.

Light up the Party.

To remain stylish and keep your party going, consider these tips for fun and festive home entertaining.

Back to Basics.

Staying organized is key while entertaining guests in your home. Try to plan out every detail before the big event, which will ensure things go more smoothly on the big day. Making lists can be a helpful way to stay organized and ensure you get everything done. List your guests, what needs to be picked up from the store and possible decorations you might need to buy or craft yourself. The possibilities can seem endless, but it’s important to have a plan in place before you start putting things together.

Think About Theme.

There are numerous ways your style can be shown while entertaining. One way is to pick a theme or theme-related food dishes. One way to show your theme is through decorations. Placing them throughout your home can give the party some life and help guests get into the overall theme of the party.

Transforming your home can be made simpler by changing the lighting. It’s typical for lights to be dimmed for parties to set a more relaxed mood. Other ideas include using candles, lamps or even hanging lanterns if you are entertaining outside. Make sure it’s bright enough so everyone can see, but dimmed enough to set the mood for the evening’s events.

Set the Mood with Music.

Pick music that matches your theme and inspires that same feel throughout the house. If you’re going for a fun, energetic atmosphere, try something with a quick tempo, such as pop. If you’re wanting to relax, go for subtler, soothing tones. Try making your playlist before you entertain and listen to it a few times through, that way you know what to expect and how guests will react to your music selections.

Enjoy It.

Through all the anxiety and stress of entertainment planning, make sure you take time to enjoy yourself during the time guests are in your home. Some guests will notice if you’re not having a good time. Smile and remember to be present in the moment.

Photo courtesy of Getty Images

SPRING WHEELS

WHICH CAR WILL MAKE FOR THE BEST SPRING ROAD TRIP?

(BPT) - Spring is a great time for a road trip, whether that’s a family getaway during a school break or a solo escape to take in the beauty of nature after a long, cold winter. According to Driving Route 66, April marks the start of the best times of year to experience the open road - in fact, the spring season may even bring fewer crowds and help travelers avoid intense summer heat.

When preparing for a road trip, many consider what to pack, where to stop and the playlist to accompany the drive. But what about the vehicle? According to data from Hankook Tire’s latest Gauge Index, people have quite a few opinions about their road trip vehicles.

FUEL EFFICIENCY IS KEY.

According to the latest survey, when deciding which vehicle to take on a road trip, consider fuel efficiency (30%), comfort or size of the vehicle (23%) and whether the vehicle is up to date on maintenance. As gas prices continue to fluctuate, driving a vehicle that makes the most of its mileage could not only add some peace of mind, but also a few extra dollars to the road trip “fun” fund.

GAS-POWERED VEHICLES STILL WIN OVER EVS.

Though drivers are mindful of the fuel economy of the vehicle they choose, nearly two-thirds (63%) still prefer to take a gas-powered vehicle on a road trip over an electric or hybrid vehicle. Ease of fueling could be a factor here, as Hankook found that 23% of those who are generally not comfortable driving an EV cite concern over finding somewhere to charge the vehicle as the primary reason why.

Pro tip: If you are planning to take an electric vehicle on a longdistance road trip, map out the route before you get behind the wheel. Consider your vehicle’s typical range to ensure an adequate charge throughout your journey.

SUVS TAKE THE TOP SPOT FOR STYLE.

When asked which style of vehicle they would most prefer to take on a road trip, SUVs came in first place with 48% of the vote. In fact, nearly twice as many drivers picked an SUV over the runnerup, a sedan (25%). Hankook found younger drivers, however, are more likely to branch out when it comes to body style, as 17% of Gen Z would seek out the thrill of a sports car, compared to 7% overall.

In the end, the vehicle that will make the most out of your spring road trip will be the one that offers you and your passengers the best ride - whether that is a spacious SUV with plenty of room to stash luggage and road trip snacks, or a compact, fuel-efficient sports car to experience those winding roads to the fullest. No matter which vehicle fits your needs best, remember to conduct a full maintenance check, including a quick tire test, before heading out to avoid any unexpected bumps in the road.

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A Full, Fresh Menu Fit for a Brunch Feast

(Family Features) Birthdays, holidays or just casual Saturdays are all perfect excuses to enjoy brunch with your favourite people. Bringing everyone together with quiches, pastries, appetizers, desserts and more offers an easy way to kick back and relax on a warm weekend morning.

A SAVORY WAY TO START THE CELEBRATION

These Savory Cheese Balls are easy to make and perfect for get-togethers and brunch celebrations. Texture and colour are the name of the game with this recipe, and the result is a beautiful array of red, gold and green, all on one plate.

Savory Cheese Balls

Servings: 6-12

2 packages (8 ounces each) cream cheese

2 tablespoons caraway seeds

1 teaspoon poppy seeds

2 cloves garlic, minced, divided

1/4 cup parsley, chopped

2 teaspoons thyme leaves, chopped

1 teaspoon rosemary, chopped

1/4 cup dried cranberries, chopped

2 tablespoons pecans, chopped crackers (optional)

fruit (optional)

vegetables (optional)

1. Cut each cream cheese block into three squares. Roll each square into ball.

2. In small bowl, combine caraway seeds, poppy seeds and half the garlic.

3. In second small bowl, combine parsley, thyme, rosemary and remaining garlic.

4. In third small bowl, combine cranberries and pecans.

5. Roll two cheese balls in seed mixture, two in herb mixture and two in cranberry mixture.

6. Cut each ball in half and serve with crackers, fruit or vegetables, if desired.

FINISH BRUNCH WITH A LIGHT, LAYERED TREAT

After enjoying eggs, bacon, French toast and pancakes or any other brunch combination you crave, it’s tough to top a fresh, fruity treat to round out the meal. Dish out a delicious dessert to cap off the morning and send guests out on a sweet note that’s perfectly light and airy. Plus, it’s a bright, beautiful centrepiece you can feel proud of as soon as guests try their first bite.

Lemon Blueberry Tifle

Prep time: 45 minutes

Servings: 8-10

Lemon Curd:

1 cup golden Sugar

2 tablespoons cornstarch

1/4 cup freshly squeezed lemon juice

1 tablespoon lemon zest

6 tablespoons water

1/4 teaspoon salt

6 egg yolks

1/2 cup (1 stick) unsalted butter, at room temperature, cut into 1/2-inch cubes

Whipped Cream:

2 cups heavy whipping cream, cold

2 tablespoons golden Sugar

2 teaspoons pure vanilla extract

Trifle:

1 cup blueberry jam

12 ounces fresh blueberries, plus additional for garnish, divided

1 pound cake, cubed lemon slices, for garnish mint, for garnish

1. To make lemon curd: In medium saucepan, stir sugar and cornstarch. Stir in lemon juice, lemon zest, water and salt. Cook over medium heat, stirring constantly, until thickened. Remove from heat and gradually stir in three egg yolks; mix well until combined. Stir in remaining egg yolks. Return to heat and cook 2 minutes, stirring constantly. Remove from heat.

2. Stir in butter; mix until incorporated. Cover with plastic wrap, touching surface of lemon curd to prevent curd forming skin. Refrigerate until completely cool.

3. To make whipped cream: In large bowl, beat cream, sugar and vanilla until soft peaks form. Do not overbeat.

4. To make trifle: Mix blueberry jam with 12 ounces fresh blueberries. Place one layer cubed pound cake in bottom of trifle dish. Top with layer of blueberries. Add dollops of lemon curd and whipped cream. Repeat layering ending with whipped cream.

5. Decorate trifle with lemon slices, fresh blueberries and mint.

SAY GOODBYE TO BASIC BRUNCH

Try this Easy Brunch Quiche that is sure to have your senses swirling with every bite. This quiche is layered with many tastes and a variety of ingredients to give it crave-worthy flavour, from broccoli and bacon to mushrooms, eggs and melty cheese.

Easy Bunch Quiche

Serves: 12

1 package (10 ounces) frozen broccoli with cheese

12 slices bacon, chopped

1/2 cup green onions, sliced

1 cup mushrooms, sliced

4 eggs

1 cup milk

1 1/2 cups shredded cheese, divided

2 frozen deep dish pie shells (9 inches each)

1. Heat oven to 350° F.

2. In medium bowl, add broccoli and cheese contents from package. Microwave 5 minutes, or until cheese is saucy. Set aside.

3. In skillet, cook chopped bacon 4 minutes. Add green onions; cook 2 minutes. Add mushrooms; cook 4 minutes, or until bacon is completely cooked and mushrooms are tender. Drain onto paper towel over plate. Set aside.

4. In medium bowl, whisk eggs and milk until combined. Add broccoli and cheese mixture. Add 1 cup cheese. Stir to combine.

In pie shells, divide drained bacon mixture evenly. Divide broccoli mixture evenly and pour over bacon mixture. Sprinkle remaining

Cool at least 12 minutes before serving.

Note: To keep edges of crust from burning, place aluminum foil over pies for first 20 minutes of cook time. Remove after 20 minutes and allow to cook uncovered until completed.

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Spring Checklist for Pets

6 Ways to Keep Your Pets Happy and Healthy

(Family Features) Warmer weather means it’s time to spring clean, get grooming and prepare your pets’ diets to support them through the season.

Keep your furry friends happy and healthy this spring with these six tips:

Refinish

GIVE SKIN AND COATS A LITTLE TLC: Many pets form winter coats during the colder months to help them stay warm and comfortable, then shed the coats in the spring to prepare for warmer temperatures. Some pets may need extra help maintaining their shiny, healthy coats, especially if mats have formed in their fur or if they are breeds that develop a thick undercoat. Professional grooming, at-home brushing and regular bathing can all be helpful ways to speed up the process to remove some of the extra fur and decrease the prevalence of dander, dust and pollen that can attach to fur and skin through the season.

ADD SEASONAL ALLERGY SUPPORT WITH SUPPLEMENTS: Just like humans, furry friends can develop and experience seasonal allergies, too. Giving your pets’ immune systems some extra support can help ease some common allergy symptoms. Supplements can provide seasonal allergy support by aiding normal immune functions, skin health and gut flora, and may also help maintain normal histamine levels.

EASE BACK INTO EXERCISE: The change in weather means more time for outdoor adventures with your pets, but don’t forget to cool down and warm up as you and your pets ease back into the season. Planning for short, leashed walks and timed play sessions can help your pets gradually prepare their hips and joints for fun, warm weather activities.

WATCH OUT FOR PET PESTS: Once temperatures start to rise, the tiny, creepy critters start crawling. Fleas, ticks and other pests can cause serious health concerns for pets. This spring, make sure your pest control programs are primed and ready for added protection. Talk to your veterinarian about the best routine and products for your pets.

FRESHEN UP BEDDING AND BOWLS: It’s important to keep a clean environment by scrubbing, sweeping and vacuuming regularly to decrease allergens in the home. When you’re tackling this year’s spring cleaning, remember to put your pets’ bedding and bowls on the list, too. Updating or disinfecting your pets’ blankets, litter boxes, toys and other supplies is a good way to keep them feeling safe and comfortable in the home.

SCHEDULE AN ANNUAL VET VISIT: Spring is a good time to schedule your pets’ annual vet visits. Make sure they’re up to date on all vaccinations, get their dental health checkups and re-evaluate nutrition plans.

The Magic of McHappy Day Begins

The magic – or, I should say “McMagic” – has started in connection with the annual McHappy Day event at McDonald’s restaurants across Canada. Locally, the McDonald’s family restaurants at both Collingwood and Wasaga Beach get involved in the effort to support the operation of Ronald McDonald House Charities. They do so with the enthusiastic help of volunteers and customers which resulted in, last year, a total of $26,000.00 raised to help Ronald McDonald House in Toronto.

I consider it magic and a testament to our community’s generosity as people – the young and the not-so-young – from various walks of life turn out to help McHappy Day, which this year will be highlighted on Wednesday, May 10th.

The magic is in the beauty of everybody having the choice to do some good with a donation either small, or large. Remember, a little bit from a lot of people adds up to a lot and those who can donate more do so to swell the financial total in favour of Ronald McDonald House.

I won’t get into explaining the incredible and important work that is done by Ronald McDonald House staff members. You can click on-line for those details and read much more than I have space here. But I can attest to how important a role Ronald McDonald Houses play to help those in a time of a health emergency. I was fortunate enough, thanks to Vince Schneider of McDonald’s in Collingwood to get a tour of Ronald McDonald House in Toronto. So I know that every cent from every donation tied to McHappy Day plays a vital role in helping families who have a seriously-ill child in a nearby hospital.

My involvement with McHappy Day goes back decades and somewhere I have a McDonald’s certificate recognizing my volunteer assistance to McHappy Day in the time, years ago, when Jo-Ann and Barry Kelly were the owner-operators of the local franchise. In fact, I came to Collingwood to work at The EnterpriseBulletin newspaper in the same week that the Kellys opened their store on First Street in June, 1977.

Nowadays, Jo-Ann and Barry’s son Brent and his partner Rachel, well supported by their staff members, carry on running McDonald’s locally with the same attention to detail and hands-on approach as the senior Kellys. But the most important ingredient in the McHappy Day mix is the customer – you – tied to the McDonald’s slogan of “Give a Hand”. There are many fundraising parts of McHappy Day. In early April, baked goods were being offered at a table at McDonald’s in Collingwood. When I stopped by, the table was staffed by volunteers Lola Honsberger, Linda Danek and Mary Anne Parr. Once again, a little bit of help from a lot of people can add up to a lot!

Fundraising anywhere and by any organization involves change and at McDonald’s in Collingwood/Wasaga Beach a new approach to fundraising has been introduced. While it is a change, because it involves a partnership between the local McDonald’s and the Manito Shrine Club, it really is an expansion of the fundraising endeavor because the McHappy Day event, as we know it, will still be held on May 10th.

In the partnership between the local McDonald’s and Manito Shrine Club a McHappy Day Fundraising Dinner was held, recently, at the Manito Shrine Club on Fairgrounds Road in Clearview Township, opposite the Great Northern Exhibition fairgrounds. This dinner was a first of sorts because it allows those who can make a larger donation to do so and help not one, but two, worthwhile organizations.

The dinner raised funds for Ronald McDonald House Charities and for Shriner’s Hospital for Children. The latter specializes in helping the victims of burns. As far as I am concerned, the Shriners everywhere across Canada do not get enough applause, or publicity, for the excellent work they do in supporting Shriner’s Hospital for Children. But we should be reminded of that important work every time we see fez-wearing Shriners taking part in a parade, or the likes of Manito Shrine Club member Robert Van Slyke offering cakes for sale in a Shrine Club fundraiser. “Van”, as most people call him, is just one of the many Shriners whom we expect

to turn out to help at McDonald’s in Collingwood on McHappy Day when it is held on May 10, 2023.

The recent fundraising dinner at the Manito Shrine Club brought attendees more magic, in terms of a meal, entertainment and service. Attendees were served and fussed over by staff members from local McDonald’s. The staff members are to be congratulated because they volunteered their time to help at the Manitou Shrine Club and they wore McHappy Day merchandise to draw attention to the May 10th event.

There were important messages brought to those who were at the fundraising dinner. Dianne and Chris Kennedy of Maxwell, Ont., the mother and father of son Brayden, brought their message of what it is like to be the parents of a child who has to go into hospital in Toronto. Their challenges were made easier thanks to the benefit and assistance of Ronald McDonald House, Toronto, where they stayed as Brayden was being treated at hospital.

Bryan W. Lawson of Lisle, Ont., spoke about the work of Shriners and their hospitals. Mr. Lawson is Recorder and COO of Rameses Shriners and a member of Manitou Shrine Club.

Consider the magic of award-winning author-playwright, Dan Needles, whom I consider the “King of Rural Funny”. Dan is a past-president of the Collingwood Agricultural Society which annually presents the Great Northern Exhibition, But Dan’s stock in trade is his ability to bring people to resounding happiness with his books and columns, his plays and his personal involvement in performances. Dan Needles entertained at the Manitou Shrine Club dinner, but he was not the only entertainment.

For the past decade, Sam Signer has been playing the keyboards at local McHappy Days. He too entertained at the fundraising dinner. He will entertain at McDonald’s on First Street on McHappy Day, May 10, 2023.

If a meal’s beauty is not only in the taste of it, but also in the appearance of it, Tony Sensenberger’s culinary talents flourished at the Manito Shrine Club event. Tony and his wife Doris operate The Iron Skillet in Collingwood which catered the fundraising dinner.

Tony is a classically-trained chef who has won awards. He has travelled extensively sampling foods from all over the world in order to fire up his expertise at The Iron Skillet on the Pretty River Parkway.

On May 10th, when McHappy Day is held, I’m pretty sure you can guess where I will be from time to time. Yes, at the McDonald’s in Collingwood thanking those that I can for their help to an important fund-raising endeavor.

Your support of the May 10th McHappy Day will help add to the magic! Editor’s note: George Czerny-Holownia is a retired newspaperman living in Collingwood.

A recent Regional Housing Taskforce study confirmed nine out of ten families today could not afford to buy their first home in South Georgian Bay. The price of a first home in our region is beyond the reach of most families. Siloed initiatives by businesses, localized government, and housing advocates struggle against a complex and growing demand for affordable housing.

The lower population density in rural areas reduces economic and physical resources to address the scope of affordable housing programs. Areas undergoing rapid housing growth face the added challenge of finding a financially viable and timely solution. This situation has detrimental consequences for the whole community, not just individual families. So, is there a viable path forward for all the advocates and parties involved to effectively address the affordable housing crisis?

A recent report by the Canada Mortgage and Housing Corporation states, “We need to work together— and change current practices —to meet this challenge.” It is becoming a common realization amongst various housing advocates. The challenge is shifting from concept to action. The complexity and magnitude of the problem may require a catalytic shift in current practices.

“Instead of thinking outside the box, get rid of the box.”

― Deepak Chopra

Working together implies planning together. Planning includes identifying various courses of action to achieve a desired outcome. The plan must address the individual needs and challenges of all the parties involved. In this case, the stakeholders include developers, the municipality, community members, appropriate charities, and families. This suggests the potential for a core partnership approach to ensure affordable housing is feasible for everyone. A potential foundation or catalyst for getting rid of the box.

LEVERAGE STAKEHOLDER UNDERSTANDING

Many are aware of Habitat for Humanity’s contribution to the community. An in-depth understanding reveals several unique assets. The South Georgian Bay affiliate builds affordable homes, provides workable mortgages, and delivers a low-cost build model. As a local organization, they work directly with families to achieve home ownership and security. The various resources and capabilities associated with these attributes enhance a partnership approach.

A similar shared understanding between key stakeholders would uncover individual needs along with available resources and capabilities. A jointly vetted mapping of unrealized and innovative options would serve as the initial working model for the partnership. This model could be the first step in a more integrated and effective approach to affordable housing initiatives. It may also reveal ways to increase and accelerate long-term building capacity.

CONCLUSION

FEASIBILITY PLANNING

The first stage of any development is a feasibility assessment. Is it worthwhile to bring the appropriate stakeholders together to assess and plan a viable affordable housing component?

A joint revision of the partnership model to proactively reduce unique challenges, protect stakeholder interests, and ensure project sustainability. This also clarifies partner roles, responsibilities, and desired outcomes.

A CLEARER PATH FORWARD

Many are in a learning stage about affordable housing. Exploring strategic initiatives includes the value of taking the time to understand each stakeholder’s issues, explore all ideas, and follow a Plan-Do-Study-Act approach to solving a complex situation. It’s most successful when executed by a team committed to a clear plan of action. Leveraging a partner relationship as a working team supports shared learning, and continuous improvement while addressing the problem. What is missing is an affordable housing team.

Habitat for Humanity Southern Georgian Bay is committed to increasing the number of affordable homes built every year. One hundred percent of individual and corporate donations go to building homes. The profits from shopping at, donating items, and volunteering at our Restore also boost fund-building efforts. Community support plays a significant role in achieving our commitment.

Integrating Habitat’s unique assets into a broader partner approach reduces key barriers associated with affordable housing agreements. One of our primary objectives is to explore and advance partner ventures.

We welcome the opportunity to discuss being a catalyst toward innovation with other stakeholders and advocates. joy@habitatgeorgianbay.ca

Ready to Spring into May