Canning Workshop a Great Success

Tuesday, September 1, 2009

Canning Workshop a Great Success

Last night local chef Lisa Shamai and about 12 inexperienced canners put the Betsy Swift Community Kitchen to good use here at the Ralph Thornton Community Centre. Lisa had us all working hard on recipes for Dill Pickles, Salsa and Raspberry Jam and taught us how to preserve them through the age old process of canning.

You probably remember your parents or grandparents making jars of preserves, pickles or jams in the days before globalized food but it’s a practice that’s becoming popular o

nce again as the local food movement gains momentum.

Last month we hosted a Container Gardening Workshop to demonstrate the possibility of growing food on your porch or balcony and earlier this week we got together a small group to pick pears with Not Far From the Tree.

Toronto has become a hot-spot of urban agriculture and the Ralph Thornton Centre wants to help you become more involved. Together with the South Riverdale Food Working Group we’re hoping to bring

nutritious, sustainable and delicious food to our neighbourhood.

If you have an idea for an event, or have a skill you’d like to share with the community contact us. We have meeting space and event space, a kitchen and great staff that are here for South Riverdale.

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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