Rhubarb Cream Scones...

Sunday baking with rhubarb cream scones...

Tart like cranberry scones, I tossed a bit of sugar with the chopped rhubarb to sweeten, and finished with a sprinkling of snowy icing sugar. Can't beat garden grown rhubarb- it's thriving beautifully 🌱 with the blessed combo of sun and rain 🌦! Have a beautiful day my friends!

Rhubarb Cream Scones 
Makes 12 scones

1-1/2 cups chopped fresh or frozen rhubarb, thawed (3-4 stalks)
1/2 cup sugar, plus 1 Tbsp.
2-1/2 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
1/2 cup cold unsalted butter, cubed
1/2 cup heavy whipping cream
1/4 cup milk
1 tsp. vanilla extract
Icing sugar for garnish

Preheat oven to 400°F. Toss chopped rhubarb with 1 Tbsp. sugar; let sit for ten mins. In large bowl, whisk the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Then toss in rhubarb to coat. Do not overwork dough. You should see bits of cold butter in it for flakiness.

In another bowl, whisk cream, milk and vanilla; stir into crumb mixture just until moistened.

Turn onto a floured surface; knead gently 4-5 times. Divide dough in half; pat into two 6-in. circles. Cut each into 6 wedges. Place wedges on parchment paper-lined baking sheets. Brush with a bit of cream for extra golden crunchy tops. Bake 18-22 minutes or until golden brown. Sprinkle with icing sugar and serve warm.

Cook's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Make Ahead or Extras: Freeze prepared uncooked scones sealed and thaw before baking as per recipe.

Absolutely beautiful...

Deliciously crunchy tops yielding to cream soft!

Rhubarb Cream Scones 
Makes 12 scones

1-1/2 cups chopped fresh or frozen rhubarb, thawed (3-4 stalks)
1/2 cup sugar, plus 1 Tbsp.
2-1/2 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
1/2 cup cold unsalted butter, cubed
1/2 cup heavy whipping cream
1/4 cup milk
1 tsp. vanilla extract
Icing sugar for garnish

Preheat oven to 400°F. Toss chopped rhubarb with 1 Tbsp. sugar; let sit for ten mins. In large bowl, whisk the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Then toss in rhubarb to coat. Do not overwork dough. You should see bits of cold butter in it for flakiness.

In another bowl, whisk cream, milk and vanilla; stir into crumb mixture just until moistened.

Turn onto a floured surface; knead gently 4-5 times. Divide dough in half; pat into two 6-in. circles. Cut each into 6 wedges. Place wedges on parchment paper-lined baking sheets. Brush with a bit of cream for extra golden crunchy tops. Bake for 18-22 minutes or until golden brown. Sprinkle with icing sugar and serve warm.

Cook's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Make Ahead or Extras: Freeze prepared uncooked scones sealed and thaw before baking as per recipe.

Flaky Homestyle Strawberry Rhubarb Pie...

Homemade Strawberry Rhubarb Pie to celebrate Mother's Day 💖💐!! 

Happily astonished to find beautiful rhubarb in the garden at our temporary home, I knew pie was in the horizon paired with its perfect partner strawberry 🍓🥧! Extra flaky golden crust can be had with just five ingredients- flour, sugar, a pinch of salt, cold butter and iced water! No lard, shortening or sour cream.

Bursting at the seams, this juicy red delicious sweet strawberry and tart rhubarb duo with a touch of orange zest was beyond fab to end a sweet weekend. Not seeing my mom until protocols are lifted so we can all gather relaxed with the extended family, you can bet this gorgeous pie will make an appearance! Until then, mom I miss and love you dearly 💕!

What a gleeful find!

Stalks are ready for plucking when they reach 10-inches long. 14-inches even better for tender slim, less tart stalks!

Throw away those green leaves- they are toxic!

What a perfect pair!

Flaky Homestyle Strawberry Rhubarb Pie (adapted by Jo Cooks)

1 pie crust whole recipe for top and bottom:
2 1/2 cups all-purpose flour
1 Tbsp sugar
1 tsp salt
1 cup butter unsalted and cold, cut into pieces
7-9 Tbsp ice water

Filling:
4 cups rhubarb stalks cut small 1/4 to 1/2 inch pieces
4 cups strawberries cleaned and chopped small
1 cup sugar granulated
1/3 cup tapioca flour
1 Tbsp orange zest
1 pinch salt
1 egg for egg wash

Make the dough: Add the flour, sugar and salt to a food processor and pulse a couple times to mix. Add the butter and pulse several times until the pieces of butter are pea size. Add ice water. Start with 7 Tbsp of water (no ice cubes) and pulse again. Pinch the dough between your fingers and if it doesn’t stick together between your fingers add the rest of the water, a tablespoon at a time until the dough just begins to hold together.

Knead the dough: Transfer the dough from the food processor to a clean work surface and use your hands to form into a ball. Do not over-knead. If you over knead you start melting the butter with your hands and the dough starts developing gluten which means tough dough.

Shape into discs and refrigerate: Cut the ball into 2 pieces and shape each piece into a disc. You should still see pieces of butter in the dough. This is what will make your dough flaky. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes or up to 2 days.

Prepare the filling: To a large bowl add the strawberries, rhubarb, sugar, tapioca flour, orange zest and salt. Toss everything together well then allow the filling to rest for 15 to 30 minutes before baking, for the tapioca to soften.

Tapioca starch is key as a syrupy thickener.

Rolling your dough: After removing your crust from the fridge you’ll want to allow it to rest for up to 10 minutes, this will make it easier to roll out. Once it’s softened you’ll want to flour your rolling pin, to prevent the dough from sticking, and get to work. Each disc will need to be 1/8 of an inch thick. Place the dough gently onto the pie plate before crimping the edges and removing any excess dough.

Doing the finger press crimping.

Assemble your pie: Add the filling to your bottom crust, roll out your top crust in the same way described above and drape it over your pie. Crimp and seal your edges before slicing vents or cut outs in the top crust with a knife. From there you will brush with your egg wash mixture, making sure to seal the edges.

Bake the pie: Preheat your oven first to 425 F. Add the pie to the oven, on the bottom rack and bake for 15 minutes. Reduce the heat to 350 F degrees and bake for another 45 minutes to an hour or until the crust is golden brown and the filling is bubbling.

Lots of hearts for Mother's Day!

Look at that flaky layered crust!

Wait to cool 30 minutes before slicing so it can firm up and hold its shape. Serve with whipped cream or a scoop of ice cream. DELISH!!!

Full Recipe:

Flaky Homestyle Strawberry Rhubarb Pie
(adapted by Jo Cooks)

1 pie crust whole recipe for top and bottom:
2 1/2 cups all-purpose flour
1 Tbsp sugar
1 tsp salt
1 cup butter unsalted and cold, cut into pieces
7-9 Tbsp ice water

Filling:
4 cups rhubarb stalks cut small 1/4 to 1/2 inch pieces
4 cups strawberries cleaned and chopped small
1 cup sugar granulated
1/3 cup tapioca flour
1 Tbsp orange zest
1 pinch salt
1 egg for egg wash

Make the dough: Add the flour, sugar and salt to a food processor and pulse a couple times to mix. Add the butter and pulse several times until the pieces of butter are pea size. Add ice water. Start with 7 Tbsp of water (no ice cubes) and pulse again. Pinch the dough between your fingers and if it doesn’t stick together between your fingers add the rest of the water, a tablespoon at a time until the dough just begins to hold together.

Knead the dough: Transfer the dough from the food processor to a clean work surface and use your hands to form into a ball. Do not over-knead. If you over knead you start melting the butter with your hands and the dough starts developing gluten which means tough dough.

Shape into discs and refrigerate: Cut the ball into 2 pieces and shape each piece into a disc. You should still see pieces of butter in the dough. This is what will make your dough flaky. Wrap each disc in plastic wrap and refrigerate for at least 30 minutes or up to 2 days.

Prepare the filling: To a large bowl add the strawberries, rhubarb, sugar, tapioca flour, orange zest and salt. Toss everything together well then allow the filling to rest for 15 to 30 minutes before baking, for the tapioca to soften.

Rolling your dough: After removing your crust from the fridge you’ll want to allow it to rest for up to 10 minutes, this will make it easier to roll out. Once it’s softened you’ll want to flour your rolling pin, to prevent the dough from sticking, and get to work. Each disc will need to be 1/8 of an inch thick. Place the dough gently onto the pie plate before crimping the edges and removing any excess dough.

Assemble your pie: Add the filling to your bottom crust, roll out your top crust in the same way described above and drape it over your pie. Crimp and seal your edges before slicing vents or cut outs in the top crust with a knife. From there you will brush with your egg wash mixture, making sure to seal the edges.

Bake the pie: Preheat your oven first to 425 F. Add the pie to the oven, on the bottom rack and bake for 15 minutes. Reduce the heat to 350 F degrees and bake for another 45 minutes to an hour or until the crust is golden brown and the filling is bubbling.

Wait to cool 30 minutes before slicing so it can firm up and hold its shape. Serve with whipped cream or a scoop of ice cream.

Summer Ends, A New Year Begins...

The beginning of school always seem to mark a new year for me, more so than an actual new year. Be it the fresh crisp air welcoming in Fall, the cumulative efforts of getting on the right track with classes- attending or instructing, getting the kids ship-shape ready and just that mind shift from holiday to go get 'em mode. And Yay, we survived the first week!

They say you can have it all, but just not all at once. Feeling blessed to truly realize my snowballing potential as a mother, educator and entrepreneur while pausing to give myself self care and love. 

There's nothing I value more than time. with. myself.

I know some of my friends can't even fathom taking a walk, grabbing a bite or watching a movie alone. "There's no point." "It's boring!" "It's weird." For me, it's the ultimate pleasure dome. I've been meaning to explore the cool neighbourhoods in our great city. Never enough time in a day during the year, running or being constantly engaged with my school cooking programs, and so I naturally gravitate to my own hood for everything. Well, this summer with my kids in day camp, I did my bouts of #TONeighbourhood #discoverywalk. Call it stopping to smell the roses, taking in the sights, sounds and smells, I happily trek-immersed my way to a few, checking out the nuances that make that district uniquely its own. YAY!

Summer was simply AmaZing with my walks, The Neighbourhood Table, a charity BBQ and media Thai resto tasting events, an epic bucolic-style breakfast picnic, a fitness- and fuel-filled romp in Montreal visiting family before calling it the end of a great year, to start anew another... Here is a detailed recap.

When you truly don’t care what anyone thinks of you, you have reached a
dangerously awesome level of freedom!! Be. True. Be. You. 🤜💥🤛

Beauty doesn't fall far from the tower. Or is it the tower doesn't fall far from beauty?

What a prime view on the top floor of @charidise_to Baldwin Village's trendy Taiwanese eats hot spot. Having quite an eventful couple of weeks this summer interwoven with the good, bad and the ugly, this kind of end-of-week exploring was far more than welcomed, and met with a new friend on the TTC visiting from Singapore. What was suppose to be solo turned duo as I showed her around our great Baldwin 'hood into Chinatown ✌.

Taiwanese hot spot Charidise in Baldwin Village has the best patio view!

All the warm fuzzies I could want on my trip down memory lane...

I am talking about my childhood 'hood in Leslieville. Before I began the nostalgic wanderlust walk I head over to friendly and inviting @hastingssnackbar for some homey Polish comfort fare. Boy did that hearty Hungry Tata's Lunch fuel.  

Emotions get the best of me as I strolled the same streets I did as a kid, through my Leslieville Public School (formerly Leslie P.S.), past childhood friends' houses, the corner lib at Jones where we hung out, paths where we biked and towards my first home on Mallon Ave. Completely unrecognizable 'cept the old huge towering tree in the front- the one that gave me the creeps after watching Poltergeist 🧟‍♀️ lol...

I wanted to discover TO neighbourhoods this summer, but this one was a rediscovery. So many changes, so many recollections, yet in the here and now, still so charming and lovely. In my heart, Leslieville will remain near and dear, no matter where I live, it's a neighbourhood I will always feel comfortable calling home. 🏡😍.

Leslieville, my childhood 'hood!

Ahh, the Hungry Tata's Lunch (I opted for both mushroom sauerkraut, and meat perogies served with sauteed onions and sour cream, a juicy Polish kielbasa sausage with a dollop of Polish mustard, a huge beef and pork cabbage roll slathered in tomato sauce, and a countering tangy sauerkraut with gherkin pickle)... them perogies and cabbage roll were hands-down ones of the best I've ever had, and lovely owner Ania handmakes and dishes them out with love 💞. I rarely do a stand alone post on eating out, but this place is an outstanding must!! Do yourself a favour. And Go! 🏃‍♀️🏃‍♂️. The cutest lunch counter ever. 😊

Hastings Snack Bar

The stretch west on St.Clair West station to Winona Drive, most noteable to me, are sprinkled with various bakeries on both sides from French to Greek. Finally made it to @bakerandscone to see the variety of sweet and savoury scones offered. My fave is lemon currant and too bad owner Sandra wasn't in. We worked two decades ago at a cooking studio together. Stopped for a coffee and an apricot danish next door at La Fayette, picked up a few lemon curd shortcake squares @mabelsbakery and a dozen spicy beef patties from Albert's Real Jamaican Foods. There is so much to discover in our own backyards, why travel elsewhere when a treasure trove right here awaits us to find them? #toronto

My first #toneighbourhood #discoverywalk

Can't beat the heat... More like fire it up with Grand Daddy of the Q Chef @tedgrills at The Lionhead Golf Club and Conference Centre in Brampton #bbqfor180 #charitygolfevent

Always fun and entertaining bbqing with this great man and his- the best right hand ever Alex @rastacarebear.

Well over 60+ BBQs, Grills, Smokers and whatever else you can fire up, Chef Reader tells me he has lost count lol. When asked which one is his favourite-- he says without hesitation his fire pits, old school-style!. I'm looking forward to cookin' and hangin' with this man again. Stay tuned for more events.

I met Ted when I was a culinary student at George Brown College.

Golf For Good Music Entertainment Charity Event 

"Work hard. Play hard. Eat harder." The exact words Chef Tim Chen @lannathai.to lives by. And I agree wholeheartedly 🤜💥🤛.

What a wonderful media tasting event hosted at three months new Lanna Thai. They bring the lively, bold and complex flavours of Northern Thai to Markham. The grand interior is accented with an even grander menu, ingredients sourced from the homeland or Southeast Asian neighbours and all sauces housemade. No stones left unturn to create with the best and traditional ingredients where possible.

Chef Chen was sent to cook and learn in Thailand for four months. Upon returning he designed the restaurant's menu. He's passionate about taking diners through a journey with their taste buds, like a story in a movie where emotions ride up and down like a roller coaster. You start with the refreshing pomelo salad (so much sweeter sourced from SE Asia) to whet the appetite, and a series of appetizers from turmeric fried shrimps to fish cakes to tempura morning glory with an innovative shrimp paste mayo, tom yum soup (oooh that kaffir lime leaf shreds) poured from a tea pot (exquisite). Pineapple fried rice (love the turmeric touch), roasted pork shoulder (tres flavourful), curry peanut beef shank (fall-off-bone tender), green coconut curry follows and finished with a fresh mango and coconut tapioca, ending the tasting- an impressive symphony of Thai flavours and textures.

Lanna Thai's Executive Chef Tim Chen.

An appetizer tray of turmeric shrimps, fish cakes and sweet chicken.

Lead with your 💓. And the rest will follow. As it always does. Coupled with attentive and affable service, they got food and hospitality to a tee! Thank you to the lovely @lisaeats for the invite, @veronicawangco for organizing, my AmaZing friend (Lanna's consultant) Chef @chefsangkim for the entertaining presentation and Chef @timchen4485 for orchestrating an incredible meal! Lanna truly has the recipe for memorable- great gathering place, great aesthetics, delicious food and can-do service! With you at the heart, I have no doubt your contagious passion will pulsate to your staff and patrons! ขอบคุณ 🙏

Highly reco for a tasty night out or to celebrate a special occasion! 😋 Just. Go.

With Chef Sang Kim (Lanna's Consultant)- who has the looks, brains and brawn.

This is what I call a picnic... And bucolic style too! 🏞

What a way to enjoy breakfast with friends basking in nature's finest to get the most out of the remaining days of summer- sunny blue skies, fresh air, lush grass under a large tree for shade, just like they do in the country. I even brought my fine feathered friends to join in the fun 🐓🐔 .

As part of my lovely girlfriend Lisa Eats ad campaign for @Silk_Canada #BreakfastGang contest that ended Sept 12th, us ladies had a fabulous picnic concocting our own plant-based yogurt bowls using Silk Canada dairy-free yogurt. We topped it to our heart's desire with fresh berries, nuts and seeds, and savoured some other breakfast yummies too! Thanks Lisa for taking the great group shot! 💕

Photo Credit: Lisa Eats

How would you host an epic breakfast or brunch? 

Congratulations to Neighbourhood Table kitchen crew for making the front page of SNAPD!

My proud news-worthy moment before heading off for a short fam trip in Montreal...

See here for the original Snapd Etobicoke article.

Crispy fried frog legs... 🐸

What a fab dinner here with my husband's family upon arrival in Montreal at this awesome Viet & Cambodian hot spot. And I came here with frog legs on my taste buds radar 🤤. Had these deliciousness two years ago, and they never left my mind. Crispy, light-battered fried, salt and pepper seasoning with a hint of spicy, yes tastes like chicken but also a touch of seafood... being both a land and water animal after all.

Can't find fried frog legs in Toronto, so gotta get my fix here with two big plates! Even my kids can't get enough knawing and chewing on the scrawny legs. Perfect also as a snack with beer 🍻.

At Kim Hour Restaurant in Montreal

Climb your way to the top... 🧗‍♀️🧗‍♂️

Checked out two very different climbing attraction experiences in Montreal. We were first at Clip 'N Climb's altitude climb with 21 obstacle wall stairs in Laval then at an outdoor pirate ship at Voiles en Voiles in the old Port with moving planks, rope courses and zip lines. The family couldn't vote which one they loved best. Which one looks like your kind of climb?

Clip 'N Climb in Laval, Montreal

Voiles En Voiles in Old Port, Montreal

Yup, I was boxing in the world's largest sporting good retailer Decathlon in Montreal 🥊.

Founded by Michel Leclercq in Lille, France in 1976, now there are over 1100 stores in 38 countries. How lucky are we to have the premier Canadian store in Brossard, Montreal, and now a few more.

Decathlon's brilliant concept- the one we already love with other marketplaces such as food and cosmetics-- Try Before You Buy! Yass!!! More than 70 sports are available under one roof with economically-priced, quality material and made products, making activity accessible, affordable and attractive to everyone! Read more about it in my previous Post.

For those trying something new, you quickly see the spectrum of products and apparel as each sport is organized separately, and on top actually being able to test things out in the massive space. 60,000 sq.ft at their first in Brossard.

Spent three hours in the store, doing just that- trying and buying, and having some free fun recreation in between! Can't beat that!! They say Ottawa is next and there are plans in the works for Toronto too. But for now, happy to pay a visit here annually coming to Montreal to see fam and play for a while! Play together. Stay together. 🏀⚽️⛸

Decathlon Boisbriand

Our last supper at old Montreal's at Maison du Magret with duck in every dish! 🍽.

Having worked with duck and duck liver as a Product Developer for four years making meat pates & mousses, I have a deep appreciation for canard and foie 🥰.

We didn't opt for their specialty magret du canard- seared duck breast, but instead trio foie gras- foie torchon, foie torchon with cranberries and pan seared foie with quince chutney all on a toasted raisin brioche; duck rillette with pepper jelly comp starter; duck confit ravioli in foie sauce, duck tartare and duck confit! Even the kids' steaks with espelette pepper had a foie sauce dip. And did I mention that their home cut fries are cooked in pure duck fat? 🤤 Balanced with a Landaise style green salad or roasted mix veggies, each dish was a stand out on its own! 🍽🥗

Duck brings back memories of my good ol' early food career days- in the development lab at Summersweet's pate plant 👩‍🍳 and eating romps in Quebec City after tv cooking show shoots with qu'est-ce qui mijote? 📹🎬.

Top left clockwise: trio foie gras- foie torchon, foie torchon with cranberries and pan seared foie with quince chutney
all on a toasted raisin brioche; duck rillette with pepper jelly; duck confit ravioli in foie sauce, duck tartare and duck confit! 

A trip to la belle province is never complete without a stop at artisanal bakery @premieremoisson (opened since 1992). A quick family breakfast of freshly made French viennoiseries, jambon et fromage baguette sammies and a hot cuppa' 🥐☕, before heading in the car ride home, with a partial trunk full of bagels and cans of maple syrup, but of course.
.
I use to categorize danishes and croissants as pastries, however these delectables are actually Viennoiseries. Baked goods made from a yeast-leavened dough similar to bread, or from puff pastry. The added ingredients gives them a richer, sweeter character, closer to pastry, and the dough is often laminated. So French!  And my addictive fave is always abricotine- apricot danish 😋!

Premiere Moisson

Love me 'em cherries, but the season is almost over...

No way am I porting this white shirt when I go to town on this bowl 🤤🤤🤤

Here are some fun tips to enjoy cherries from Produce Made Simple while you still can...

🍒 Fresh cherries are best consumed as they are, but they’re also great when used fresh in smoothies, salads, baked goods or frozen treats.
🍒 Use cherries as a replacement for ice if you freeze them ahead of time!
🍒 Be sure to wear an apron to protect your clothes from the deep red staining that cherries are known to produce!.
🍒 Have a little fun with the kids, let them pretend that cherries can be used like lipstick for a natural, luscious red stain.

How do you like 'em cherries?

When one season's bounty ends, another begins 🍃

Can't wait to enjoy the bounty of fall fruit, vegetables and herbs in my parent's backyard... What a beautiful panoramic sight from bartlett pears, kabocha squash, tomatoes, perilla leaves and wine grapes. 🍐🍅🍇🌱

Yoga everywhere I go, until I can't yoga no mo'...

It's not about landing the perfect pose, but a pose in progression... says the girl who popped somethin' somethin' in her left inner thigh overstretching.

My goal of lengthening and elevating my standing extended fingers-to-big-toe pose while staying grounded has been halted with my injury (going on six weeks 😣).

I ain't gonna lie, it sucks when you've worked hard seeing good progress, to find yourself in the no-choice position of stepping backwards. I keep telling myself, "Be patient my ego, and honour thy body. You will come back stronger and better than ever before". You betcha' I will🤜💥🤛! #patienceandpersistence. 

I am going to take advantage of this early back-to-school down-time with physio and get back on track with my body health before hitting my cooking programs. Again, it's all about practicing self care, self love 💞. No matter how busy we are, there's no excuses. Always remember, we can not serve from an empty vessel.

Captivate life with purpose and you won't be distracted by comparison! 

Give and you shall receive. Believe it! Achieve it!. 🤜💥🤛

"To love oneself is the beginning of a lifelong romance." - Oscar Wilde 💐🌸💮

Niagara Peaches Insider Tour and Peachy Inspirations...

Mmmm, I love peaches! 🍑🍑🍑 And it's even sweeter when they are Niagara peaches! As part of my 2019 ambassador partnership with Produce Made Simple, my fellows and I are treated to various food production and farm tours to get the inside scoop on the meticulous operations that go on behind-the-scenes- from field to store. So that we can share it with all of you! At this event, we learned what it takes for our proud dedicated Ontario stone fruit farmers to grow the best of the best rivalling those produced around the world. And we have 200 tender fruit growers right here in Ontario, with 10,000 acres of farmland producing peaches, nectarines, plums and cherries (in the Simcoe area)! Being close to Lake Ontario creates a micro climate that is perfectly suited to growing tender fruit. With our short growing season, we must take advantage while we can! Learn more on Ontario Tender Fruit.

With the opportunity to hear from farmers first-hand, we gained insights from the operations in the orchards to the sorting/packing facility to the table-- I am talking about two here specifically. The first was at a beautiful catered al fresco Niagara luncheon after our tour and the second- The Neighbourhood Table, at my summer program cooking in a church with kids. You will also see a delectable myriad of peachy inspirations along the way! There's no excuse for not finding ways to enjoy the fresh juicy sweetness of our local peaches, but if you want to eat them straight, juice dripping down your hand, well... that's probably the best way to savour them!

Niagara Region is a great area for growing peaches; the high and low temperatures help create flavour. “Fruit likes to suffer a little bit to get great quality.” Meaning that the hot and cold fluctuations tend to yield a better tasting fruit. I liken it to "the fittest survive", and when you do, you can't be compromised in any way, shape or form! 

PG Enns is a grower member with Niagara Orchard and Vineyard Corp. Rob Enns is 3rd generation Ontario peach farmer, his son also works in the business (4th generation).

Yup, that's Rob shown on the far right on their packaging label!

Peaches are hot when they are picked and need to be cooled quickly to maintain freshness and help them last longer. Therefore, they’ve invested in a new cooling system where fans push cold air through vented bins. All of the fruit can be cooled to 3 or 4 degrees Celsius in about 3 hours. Then it can be stored in a cooler before being packed. 

From L to R: @abhishekdekate @susanssavourit @rhubandcod @irene_matys 

@stemsandforks @justcrumbs @thevietvegan @theyummyfarm with Rob Enns.

Photo Credit: Produce Made Simple

Top grade fruit is sold to large retail chains, seconds are sold to the local market direct to consumers for cooking, and home preparation. There are also some new distilleries in the area that are starting to use the lower grade fruit for alcohol. Less waste- YAY! #lovefoodhatewaste

Our next visit was to Vineland Growers Co-operative. They started 106 year ago by four local growers who decided to work together to have a central place for packing and transporting fruit beyond the local region. The company today serves the same purpose. They also provide packaging materials to their 50 grower members and provide sales and transport to major grocery chains. We visited the larger of their two facilities.

June from Vineland Growers Coop.

Controlled atmosphere rooms are used to “put fruit to sleep” for a period of time, to support market supply/demand. Also, frequently used in the apple industry. They expel oxygen in the rooms to 0.2 percent; creating higher levels of nitrogen -  to put the fruit to sleep. Fruit can be kept like that until ready to sell. CA controlled atmosphere fruit will not last as long as fruit that is not exposed to this, but it helps to extend and control supply into the market.

Their original building had two cold storage rooms; it’s been expanded twice. 

Quality Assurance QA meticulously sorts and grades the stone fruit in this room. Size, weight, scale insect and weather damage, such as hail are all factors for consideration.

Currently, about half of the peaches are sold in plastic clam shells, the other in cardboard. There has been a recent push back on plastic by consumers.

Our last stop before lunch was at Tregunno Fruit Farms, the largest tender fruit grower in Canada. Owned by Phil and his sons' Ryan (operations/packing) and Jordan (Orchard management), they manage 850 acres for growing peaches, nectarines, plums, apricots, table grapes and now wine grapes. They grow organic too with 25 acres for peaches, and 50 acres for grapes.

Tregunno Farms Phil and Ryan

Their new packing facility is equipped with state of the art technology for sorting and grading fruit; monitoring for size, weight and even using infrared technology to detect hidden flaws.

What an impressive massive bustling facility! 

Guess what machinery this is for?

If you said for defuzzing peach skin, you are correct!

Photo Credit: Produce Made Simple

Look at those peach skids mechanically rotating above the workers.

Another shot of our fun group with the owners!

Photo Credit: Produce Made Simple

Out on the field. Tregunno pick from trees directly into small bins to protect gentle fruit and these are carefully unloaded on the lines. (approx. 20 lbs each small bin). They hire about 120 employees on the farm during peak harvest.

PMS photographer @jesusmazaphoto rounding up our crew.

Flat peaches... one of 30 varieties of peaches grown at Tregunno Fruit Farms 🍑🍑🍑. The colour of a peach doesn’t indicate ripeness, rather variety. You know a peach is ready to pick when the background colour is yellow (vs. green). Peaches can be picked firm as they will ripen after picking. 

Heading to our lunch venue! A large red tractor is totally farm factor :D

A beyond ga-gorgeous Niagara al fresco lunch after our Produce Made Simple peach and tender fruits orchards tour over at picturesque #hiddengem in Virgil with Zooma Caters.

This is my second venue with Zooma catering, and they are known to create delish bold craveable flavours and indeed they did with an innovative yummy stone fruit-inspired menu. 🍑🍑🍑 Starting with single-serve refreshing peach gazpacho, then a communal family-style servings of Korean rice noodles salad with grilled nectarines, Raddichio and stone fruit salad with gorgonzola and lavender syrup, and Smoked chicken, brie and peaches flatbreads followed, finished with a peach shortbread crumble and Chantilly cream 🤤.

Photo opps left and right!

Even the bathroom is pretty!

Peach gazpacho and a side of pickles peaches and red onions

Korean rice noodles salad with grilled nectarines

Smoked chicken, brie and peaches flatbread
Raddichio, stone fruit salad with gorgonzola and lavender syrup

Peach shortbread crumble and Chantilly cream

Photo Credit: Produce Made Simple

Switching gears but still on the same thread, onto my summer program The Neighbourhood Table at St.Philip's Lutheran Church in Etobicoke. I was able to arrange a few skids of baskets filled with Niagara peaches from June at Vineland Growers thanks to Nicole at Produce Made Simple. Not only that, PMS also supported us with 25 goodie tote bags with kids' fooducation activity books, flexible cutting boards and cute mini shopping carts. Each family got to take one home along with some fresh Niagara peaches.

The lovely church members and volunteers at St. Philip's.

Thank you Produce Made Simple and Vineland Growers!

Kids building our gorgeous peach salad for 50 people.

Stone Fruits Mixed Greens Salad
Makes 6-8 servings

1 125 g spring mix- about 5 to 6 cups
1 125 g baby arugula- about 5 to 6 cups
1 pint grape tomatoes, halved
1 small bulb fennel, finely sliced
1/2 small red or Vidalia onion, finely sliced
3 ripe nectarines or peaches, pitted and sliced
1 small package of pea shoots
Note: Add toasted pecans, walnuts or almonds

Vinaigrette: (Yields 2 cups)
1/4 cup apple cider vinegar
3 Tbsp. Dijon mustard
3 Tbsp. liquid honey
1/2 tsp. kosher salt
pinch of ground black pepper
3/4 cup olive oil or sunflower oil

Place all salad items into a large serving bowl and just before serving, incorporate about 1 cup of the dressing until tossed well. Add more dressing as needed to coat the salad. Sprinkle with nuts if using.

TIP: Leftover vinaigrette can keep refrigerated to be used until the next day.

A huge thank you to PMS and Vineland Growers Coop from the church and the families over at The Neighbourhood Table. We appreciate your support very much!

With St.Philip's Church pastor Tuula on right.

Rebecca from Snapd joined us for a round about impromptu photo session to capture the great moments, volunteers and guests at our Back-To-School theme session last Thursday.

Read the original article here.

Snapd Etobicoke- The Neighbourhood Table

Need more peachy inspiration? How about a stack of buttermilk blueberry pancakes with a side of sliced Niagara peaches to brighten up a dreary rainy Saturday this past weekend? Served of course with maple syrup, from my sis-in-law's family sugar shack in Quebec!

buttermilk blueberry pancakes

Here is a beauty shot of my pretty peach salad recipe with sliced fennel, arugula and tomatoes. When I whip out this lovely Victorian-style runner, you know something good is up.

Peaches Mixed Greens Salad

With so many recipe inspirations of food that seems to leap off this page, there's really no excuse for not enjoying our fresh juicy Ontario peaches! The thing is don't wait! Savour them now while you still can! 🍑🍑🍑