Riverdale Food Working Group picks local pears in South Riverdale

Tuesday, September 1, 2009

Riverdale Food Working Group picks local pears in South Riverdale

The Riverdale Food Working Group of which the Ralph Thornton Centre is a member worked together with Not Far From the Tree to pick pears from a tree growing right here in South Riverdale. We collected over 200 pounds of fruit from a single tree. Imagine what we could get from all the fruit trees in Riverdale?

For more information on how to get involved with fruit picking opportunities in South Riverdale contact Joanne Fisher at the Ralph Thornton Centre:

joannef@ralphthornton.org or call: 416-392-6810 ext. 231

Not Far From the Tree is an organization that brings together volunteers and tree owners to ensure their fruit does not go to waste. One third of the harvest goes to the tree owner, one third goes to the volunteer pickers and one third goes to local community organizations in need of fresh food. For more information about Not Far From the Tree visit their website at www.notfarfromthetree.org

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Good Food Box

Did you know that there is a Good Food Box drop off point in The Ralph Thornton Centre? The South Riverdale Child-Parent Centre on the first floor is a Good Food Box stop. Every other week, there is a delivery of boxes filled with fresh produce. They come in large and small boxes as well as filled with conventional or organic produce. There are fruit boxes and wellness boxes too. If you are interested in ordering a box, please contact Kirsten at 416-469-3776 to find out more or check out the website at http://www.foodshare.net/goodfoodbox01.htm
The Good Food boxes always include a newsletter with recipes for some of the box contents. Here is a quick and easy recipe from a recent newsletter. You add some cubed cooked chicken if you wish.

MEAL of the MONTH

Asparagus and Strawberry Salad (MAY)

1/4 cup white sugar

1 tablespoon poppy seeds

3/4 cup chopped red onion

1/2 teaspoon paprika

2 tablespoon cider vinegar

1 1/2 teaspoons sesame seeds

1/4 teaspoon salt1/8 teaspoon Worcestire sauce

1/4 cup olive oil

1 pound fresh asparagus (cut into 1 inch pieces)

1 pint sliced strawberries

Combine first 8 ingredients - shake - add olive oil - shakerefrigerate dressing for one hourBlanche asparagus, cover with dressingadd strawberries

Italian Rutabaga Soup (MARCH)

2 tablespoons butter

1 tablespoon olive oil

1 pound rutabagas, peeled and cut in to a 1 to 2 inch dice

6 cups vegetable or chicken stock

½ cup rice, arborio if you have it

¼ cup fresh parsley

¾ cup parmesan cheese

salt and pepper to taste

Melt the butter and oil in a large saucepan and bring to a froth. Toss in the rutabagas and sauté until brown, about 5 minutes. Pour in the broth and bring to a boil. Reduce the heat, and cook, covered, for about 10 minutes. Stir in the rice and cook, covered, over medium heat for about 15 minutes. When ready to serve, stir in salt and pepper to taste and then parsley and ¼ cup parmesan cheese. Ladle into bowls, garnish with chopped parsley and grated parmesan and pass any extra parmesan separately.

Ralph Thornton Community Centre - NEWS

Tuesday, September 1, 2009