Ad featured in current edition of LCBO’s Food & Drink Magazine.
Visit www.norfolkfarms.com (click on Food Getaway) to enter to win an overnight stay at The Comfort Inn and dinner at The Belworth House
Fresh local potatoes – so many ways to eat them.
Jason Persall – local Waterford grower – has produced The Gourmet Farmer videos
Norfolk County is proud to be…
Owner Brenda Bennett of the Normandale Century Inn hosts A Taste of Norfolk Buffet on Thursday, November 4th.
Kernal’s Peanut Chicken Dijon
Virtual Food Festival
Norfolk County is proud to be Canada’s most diverse agricultural areas and one of Ontario’s largest growing regions of many of your favorite foods. Norfolk County has such an abundance of locally-grown and produced foods – you’ll be amazed at the selection.
How can you find the farms?
Call or email us for a copy of the Norfolk County Map & Local Food Guide.
WHAT’S IN SEASON:
October: apples, pears, plums, bok choy, sweet corn, tomatoes (field), cucumber (field), green beans, cabbage, cauliflower, broccoli, brussel sprouts, carrots, parsnips, turnips, beets, radishes, onions, green onions, celery, lettuce, spinach, peppers (field), squash/pumpkin, potatoes, leeks, sweet potatoes, zucchini, eggplant, mushrooms
November: apples, beets, brussel sprouts, cabbage, carrots, cauliflower, garlic, leeks, mushrooms, onions, parsnips, pears, potatoes, radishes, squash, sweet potatoes, green house crops
ALWAYS IN SEASON:
beef, pork, poultry, Lake Erie fish, home baking, preserves, honey, herbs, mushrooms, maple syrup, cheese, peanuts, popping corn, apple cider, wine
Norfolk County foods – from A to Z.
FlavourFest at Norfolk County Fair & Horse Show
This year’s FlavourFest event was another huge success, showcasing over 30 Norfolk County farms and their products. If you didn’t get a chance to visit the event, you can see highlights at this You Tube link.
The Gourmet Farmer
Does Norfolk County have some stars in their midst?
Many are familiar with the various Food Networks and the celebrity chefs – who are the real celebrities behind their delicious dishes? – the food and the farmers who grow it!
This link on You Tube is one of Norfolk County’s farmers, Jason Persall – a soy bean grower from Waterford who produces the very popular Pristine Gourmet soy sauces, canola oils and other gourmet ingredients used by chefs all over Ontario, Quebec – even New York City.
He shows you how your favorite foods come from the farm to your table.
Eat Local at the Normandale Century Inn
The Normandale Century Inn, located at 2326 Front Road in the small hamlet of Normandale is featuring…
A Taste of Norfolk Buffet
Thursday November 4th from 5pm-9pm.
“Join us for a delicious buffet dinner from foods produced in Norfolk County. Soups, salads, vegetables, potatoes, meats, breads, wines, cheese, relishes, sauces, ciders, ice cream and more from our local producers.” – cost is $24.95 pp.
519-426-8345 begin_of_the_skype_highlighting 519-426-8345 end_of_the_skype_highlighting
Make it an overnight stay – The Normandale Century Inn has beautiful rooms right upstairs, so you can relax, enjoy and stay!
Time for Comfort Foods
With the slight chill in the air, it’s time to cozy up by the fire and enjoy some down-home comfort foods. These recipes will warm you up.
Cream of Sweet Potato Soup
1 cup sweek potato puree
3 tbsp. butter
1/3 cup finely chopped onion
1/8 tsp. curry powder
1 tsp. salt
3 tbsp. flour
1 quart milk
2 chicken bouillon cubes
In large saucepan melt butter and saute onion until tender. Add spices and salt; stir. Mix in flour. Gradually add milk and bouillon cubes. Cook and stir until slightly thickened. Stir in sweet potato puree. Simmer just until hot, stirring constantly. Pour into blender and blend until smooth. Return to heat if necessary. Garnish as desired.
Recipe courtesy of Round Plains Plantation
Kernal’s Peanut Chicken Dijon
8 tbsp.. butter
5 tbsp. Dijon mustard
6 chicken breast halves, boned, skinned & pounded thin
1 1/2 cups finely chopped Kernal’s salted redskin peanuts
3 tbsp. peanut oil
1 cup sour cream
1/4 cup chopped Ontario grown parsley
1/4 tsp. salt
1/4 tsp. pepper
In a saucepan over medium heat, melt 6 tbsp. butter. Whisk in 3 tbsp. mustard until smooth. Dip chicken breasts into mustard mixture, then coat completely with chopped peanuts. In a large skillet, over medium heat, melt remaining butter. Stir in oil. Add chicken breasts, three at a time, and saute 3 minutes on each side or until done. Remove & keep warm. Repeat with remaining chicking breasts. Discard butter and oil and any dark brown peanuts that remain. Add sour cream and remaining mustard to skillet. Stir until smooth and sauce is heated through. Spoon a portion on sauce over each chicken breast. Makes 6 servings.
Recipe courtesy of the Direct From Norfolk Recipe Book
Seasoned Russian Fingerlings Potatoes with Dill
2 lb of Russian Fingerling potatoes
¼ cup butter
¼ cup fresh dill copped fine
Salt & pepper to taste
Rinse potatoes, without peeling. Sliced approx ¼ inch thick and cook in boiling salted (about 1 tsp) water until tender, approx 20 min. Drain, and return them to the cooking pan briefly, tossing them over low heat to dry them. Melt butter in frying pan; add cooked potatoes to melted butter. Sauté for approx 2 min. Sprinkle with the fresh dill. Add Salt and pepper to taste. Enjoy! They do taste good fried up the next day.
Recipe courtesy of S. Fett Farms
For more information on Norfolk Farms, recipes and restaurants serving local foods, visit www.norfolkfarms.com.
For information on visiting Norfolk County www.norfolktourism.ca