Ryerson Community Development course presentation

Tuesday, May 27, 2008

Ryerson Community Development course presentation

A brief reminder that our Ryerson Community Development course presentation will be Wednesday May 28th from 1:00 to 2:30 on the 2nd floor.

The students and community members will be presenting information about housing and vulnerability in Riverdale.

I hope you can join us! It would be great if you can drop by even for a small part of it!

FOOD WILL BE PROVIDED!

For more information about this work being done in cooperation with Ryerson University please read the blog post below.

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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, May 27, 2008