Eric and Peggy from Three Forks Farm give us a tour of their sprout room, talk about the organic certification process and share some of their favourite sprout recipes.
This November marks the ten-year anniversary of the Eat Local Sudbury Co-operative. Take a look back with us in this slide show.
We took a trip to Dalew Farms in Lavigne, Ontario to give you a peek into this local Northern Ontario grass-finished beef operation. Ask about Dalew variety beef boxes in-store.
In our third episode, Fionna takes us on a tour of the Flour Mill Community Farm. The farm employs local area youth to tend to and sell fresh, ecologically-grown vegetables in the Flour Mill community in Sudbury, Ontario.
Products sold at the Eat Local Sudbury Co-operative Store are purchased based on the following hierarchy:
Level 1: Certified Organic local food
Level 2: Ecologically-grown local food
Level 3: Locally-grown food
Level 4: Certified Organic Ontario-grown food
Level 5: Ecologically-grown Ontario food
Level 6: Ontario-grown food
Level 7: Canadian Grown Food
Level 8: Sustainably Produced Imported Organic Foods
1. Locally-grown food: Whole food products (i.e. vegetables, meat, etc) grown within a 150-mile radius of the City of Greater Sudbury OR value-added food products (i.e. jams, pickles, pies) that are made within 150-mile radius of the CGS AND contain at least one main ingredient grown within a 150-mile radius of the CGS.
2. Ontario-grown food: Whole food products grown within the province of Ontario OR value-added food products that are made in Ontario AND contain at least one main ingredient grown within Ontario.
3. Certified organic food: Food products that have been certified by a regulatory body as meeting all the requirements of organic food production and that are labelled as such.
4. Ecologically-grown food:
Humanely-raised (i.e. access to pasture during the summer months and adequate space over the winter)
Free of growth hormones and sub-therapeutic antibiotics
Free from Genetically Modified Organisms (GMOs)
Free from chemical pesticides and fertilizers
5. Canadian Food: Food grown and/or processed within Canada, free from Genetically Modified Organisms (GMO), sustainably grown (either ecologically or organically) and independently or cooperatively owned, where as to maintain commitments to local economies. With preference given to those that are grown or processed within the closest distance to ensure minimal impact on the environment.
6. Sustainably Produced Imported Foods: Foods otherwise not currently grown in Canada, sustainably produced (either ecologically or organically). With preference given to those that are grown or processed within the closest distance to ensure minimal impact on the environment.
7. Value Added Products (Not including Meats): Any Product that has been modified from its original state through the process of cutting, cooking, packaging and/or blending with other products. Preference will be given to those products containing locally grown ingredients and adhering to all included product policy criteria.
In the second episode of our video series, we explore the history and mystery of the word "organic", where it came from, what it means, and how it affects the way we think about food and its relationship to the environment.
Try this recipe for local rabbit direct from the farmer! Essayez cette recette pour le lapin local directe du fermier!
Wild Mushroom & Rabbit Cacciatore
1 cut up rabbit
fresh ground pepper
All purpose flour for dredging
3tbsp. olive oil
1 lb. mushrooms—cut up or whole
1 large thinly sliced onion
5 cloves of garlic, thinly sliced
1 cup white wine (dry)
1 level tsp. cocoa
½ cayenne pepper
1 tsp. chili flakes
1 (28 oz.) can whole tomatoes drained and crushed (save the juice)
2 sprigs fresh rosemary, sage or thyme
½ lb. butter
2 bay leaves
1 tsp. fish sauce or 1 anchovy
Fresh greens to garnish
1. Preheat oven to 350°. Season rabbit with salt and pepper. Dredge in shallow bowl with flour.
2. Heat pot & oil on medium-high heat. Brown rabbit on all sides. Set aside.
3. Add mushrooms to pan and cook. Scraping with wooden spoon, stir occasionally. Brown all over, add onion and garlic, cook until softened.
4. Add wine and bring to a simmer, add tomatoes and juice, herbs and spices. Simmer, add fish sauce or anchovy. Place rabbit pieces back in.
5. Transfer to oven uncovered until tender and sauce is reduced and thickened. Add butter 5 minutes before finish.
Cacciatore de lapin et champignons sauvages
1 lapin coupé
Poivre moulu frais
Farine tout usage pour le dragage
3 c.à.s. huile d'olive
1 lb de champignons coupés ou entiers
1 grande oignon en tranches fines
5 gousses d'ail, tranchées finement
1 tasse de vin blanc (sec)
1 c.à.t cacao
½ poivre de Cayenne
1 c.à.t. flocons de chili
1 (28 oz.) de tomates en conserve entières égouttées et écrasées (gardez le jus)
2 brins de romarin frais, de sauge ou de thym
½ lb de beurre
2 feuilles de laurier
1 c.à.t Sauce de poisson ou 1 anchois
Vert frais pour garnir
1. Préchauffez le four à 350 °. Assaisonnez le lapin avec du sel et du poivre. Draguez dans un bol peu
profond avec de la farine.
2. Chauffez le pot et l'huile à feu moyen-élevé. Roussissez le lapin à tous les côtés. Mettez de côté.
3. Ajoutez les champignons pour cuisiner. Grattez avec une cuillère de bois, remuez de temps en temps.
Roussissez partout, ajouter l'oignon et l'ail, cuisez jusqu'à ramollissement.
4. Ajoutez le vin et faites mijoter, ajoutez les tomates et le jus, les herbes et les épices. Laissez mijoter, ajoutez
la sauce aux poissons ou l'anchois. Remettez les morceaux de lapin.
5. Transférez au four découvert jusqu'à ce qu'il soit tendu et que la sauce soit réduite et épaissie. Ajoutez le
beurre 5 minutes avant la finition.