Swimming in Onions?!

Hi everyone

Hope your summer is going well and you survived (perhaps just barely) the heat of last week...that was unreal!

I wanted to feature for you a recipe that you can do on the BBQ but also that uses up some of the staple items you receive in your monthly GGFB.  This is a recipe that I make at home, but I don't usually use a recipe!! (I cook a lot like that, do you??!) I am intrigued to try the actual recipe now and see how it compares to my 'on-the-fly' version. 

So here you go.  Stay cool and keep in touch.  We are always appreciative of your suggestions, feedback and referrals! 

Corrine

Pork Tenderloin with Caramelized Onions and Apple

Ingredients

4 onions
3 tbsp (50 mL) extra-virgin olive_oil
1 apple, peeled, cored and thinly sliced
2 pork tenderloins, about 1-1/2 lb (750 g) total
1/2 tsp (2 mL) pepper
2 cups (500 mL) sodium-reduced beef stock
1/2 cup (125 mL) cider or apple_juice
2 tsp (10 mL) cornstarch

Preparation

Cut onions in half lengthwise; thinly slice crosswise. In large skillet, heat 2 tbsp (25 mL) of the oil over medium heat; fry onions, stirring often, until tender and golden, about 10 minutes. Stir in apple; cover and cook until tender, about 10 minutes. (Make-ahead: Let cool; set aside for up to 2 hours. Rewarm.)

Season pork with pepper. In large ovenproof skillet, heat remaining oil over medium-high heat; brown pork all over. Transfer to 350°F (180°C) oven; roast until juices run clear when pork is pierced, about 20 minutes. Transfer to carving board; tent with foil and let rest for 10 minutes before slicing.

Meanwhile, pour fat from skillet. Add stock and cider; bring to boil over medium-high heat, scraping brown bits from bottom of pan. Boil until reduced to about 3/4 cup (175 mL). Dissolve cornstarch in 2 tbsp (25 mL) cold water; stir into skillet and cook until thickened.

Arrange onion mixture on warmed plates. Fan pork slices alongside; drizzle with sauce.

Source : Canadian Living Magazine: May 2007

Collingwood Order Updates

As you may or may not know, we have been extensively searching for a new packing location in the Collingwood area.  Our search thus far has not been successful.  Diligently, our board secretary (and do-it-all with a smile kinda guy) Mark Redmond has been scouting locations for our pack site.  We require space on the third Wednesday of the month, from about 8am-4pm.  We need about 600 sq.ft. of space, and the ability to leave some packing equipment there monthly.  Access to a loading dock would be awesome too!!  If you know of anyone with space available free or reasonable, and in exchange for in-kind support, we would love to hear from you!

What this has meant for the program however, is that we have had to make some decisions regarding our Collingwood orders.  So effective immediately and until new pack location is secured, please be advised of the following:

Georgian Good Food Box

NOTICE OF TEMPORARY CHANGES

Effective Immediately, the Collingwood Order Offices will not be accepting any Good Food Box orders due to a temporary packing location problem.

Orders can still be made and picked up at our Stayner and Wasaga Beach locations.  See your newsletter for these locations and times.

It is hoped that we can have this problem rectified in time for our September Collingwood Pack.

All July pre-orders will be honoured and can be picked up at the Collingwood Curling Club as previously announced. Pick up will be from 11am-4pm.

We apologize for this inconvenience and hope to have the Collingwood portion of our program back to full operations by September.

So as the notice states, our Collingwood customers are welcome to place their orders in Stayner and Wasaga Beach, and pick up in those communities, until we have our pack location sorted out.  Unfortunately, due to the temporary arrangements, we cannot accept individual orders and pick-ups for the Collingwood Curling Club site-only bulk orders are to be picked up there.  

We hope that you will continue to order your Georgian Good Food Box as we navigate through these changes.  Your support for the program, its people and its principles is most definitely appreciated!

Thank you,

Corrine and the rest of the GGFB Board Members. 

 

Ready, Set, Bake!

We have been feeling a bit of reprieve from the hot, humid air of last week...thank goodness! I love summer, but that hot, oppressive air is sometimes a bit too much.  I know those who dislike winter might not agree, but the moderation in the temperature this weekend was welcome relief!

I hope you all had a nice Canada Day long weekend.  Something about a long weekend makes the Tuesday after that much harder to swallow don't ya think?!  This recipe is from one of our board members, Wilma.  I really like the versality of this recipe: you can change the vegetables, make ahead and freeze, or serve room temperature.  As the heat of the summer eases this week, its a good time to fire up the oven.  We won't want to be baking anything later this week when the weather is forecasted to be hot and humid!

Stay cool, Corrine

 

Carrots and Beans Au Gratin

Metric Ingredient Imperial 6 carrots, cut into sticks 6 500 g green beans, sliced 1 lb 25 ml butter 2 tbsp 25 ml flour 2 tbsp 2 ml dry mustard 1/2 tsp 1 ml salt 1/4 tsp - pepper to taste - 250 ml milk 1 cup 125 ml cheddar cheese, grated 1/2 cup 125 ml dry fine bread crumbs 1/2 cup 25 ml butter, melted 2 tbsp

Cook carrots in boiling water for 5 minutes. Add beans; continue cooking until vegetables are just tender, about 5 minutes; drain. Melt butter in small saucepan. Sprinkle in flour, mustard, salt and pepper. Stir to blend, whisk in milk. Return to moderate heat; cook, stirring constantly, until boiling, thickened and smooth. Add cheese; stir until melted. Put hot vegetables in greased baking dish. Pour sauce over. Combine bread crumbs and melted butter; mix lightly with a fork. Sprinkle over all. Place under broiler and broil until crumbs are lightly browned. Serves 6