Issue #1
BACKYARD BOUNTY UPDATEAs our Launch Event nears and the weather gets warmer, we at Backyard Bounty are anticipating budding new growth. We've started seedlings and as we watch their first emergence through the soil, our own emergence is appearing in the Guelph Community. We are so thankful for all the support the community has shown! The project is grateful to have met and been welcomed by so many homeowners. We are excited about the generous volunteers who are happy to lend a hand and learn new skills. It is amazing to make the wonderful connections we have with the local media. It has been our pleasure to partner with The Guelph Centre for Urban Organic Farming, and The Healthy Landscapes Project with City of Guelph.
The day will be a chance for all the wonderful people we've been so lucky to meet to connect with one another to ask questions and share ideas about how we can re-localize the food system. Please join us for lunch, bring the family, browse the community booths and play in the kids corner. See you Sunday!
Backyard Bounty is seeking Volunteers!That’s right there are lots of ways to get involved, help out and learn new skills. Backyard Bounty would love to hear from you if you’d like to lend a hand. Interested? Please contact our Project Coordinator, Shannon Lee Stirling at 519-803-2539 or info@backyardbounty.ca
Yes, we are still accepting applications from homeowners!That’s right though the program is quickly filling to its capacity, we still have a few spots left. If you are interested please contact us soon so as not to miss out. Once full, we will continue to accept applications and keep them on file for next year.
Coming in future issues of Backyard Bounty Connection...Homeowner Profiles, project updates more delicious recipes & tales of an urban farmer!
Have something to share?Backyard Bounty Connection is open to submissions: Articles about local food, recipes, events listings, pictures of your gardens. Simply send to info@backyardbounty.ca and put Backyard Bounty Connection submission in the subject line.
Questions, Comments, Queries?519.803.2539 |
Wondering How to Eat Local these days?Roasted Winter Vegetable Soup"This is a tasty and satisfying pureed soup that makes the best of the humble produce that winter farmers' markets have to offer."
INGREDIENTS (Nutrition)
DIRECTIONSWith a mortar and pestle, grind together rosemary and kosher salt. Pour in olive oil and continue to mash until the oil starts to turn a darker green. Set aside for about an hour. Preheat oven to 425 degrees F (220 degrees C). Coat a shallow roasting pan with cooking spray. Place the squash, rutabagas, parsnips and potatoes in a large bowl. Pour the olive oil mixture through a fine-mesh strainer into the bowl. Toss vegetables with oil to coat. Evenly spread vegetables on the prepared pan. Roast 30 minutes in the preheated oven, until nicely browned and cooked through. You may need to remove some of the smaller pieces from the oven before all of the vegetables are cooked to avoid burning them. While the vegetables are roasting, simmer chicken stock in a large pot over medium low heat. When the vegetables are done add them to the simmering chicken stock and simmer together for about 10 minutes. Use an immersion blender to puree the soup in the pot, or puree in batches in a blender or food processor. Add extra broth or water if the soup is too thick. Season with salt and pepper to taste. Serve in warmed bowls, garnishing each serving by drizzling a quarter teaspoon of balsamic vinegar and a quarter teaspoon of white truffle oil over the soup. FOOTNOTEYou could also serve this pale orange soup garnished with finely chopped sauteed cooking greens. |
We at Backyard Bounty look forward to seeing you all at the Evergreen Community Centre this Sunday March 22nd to Celebrate Local Food and International Water day. We will be joined by the Wellington Water Watchers and fed and entertained by talented local chefs and musicians.
