Bread and Raised in Hamilton

A Fresh Look at Food! A series of live cooking shows featuring some of the best of Local Area Chefs, Food Producers and Niagara's Wineries. Tickets are $30 per show (Benefit show not included) Available at Gray's Florist (King Street, Dundas) or on the web at Ticket Line: (905) 627-5266. Prizes available to be won each night!

Try a sample of the exciting dishes being prepared by:

  • August 20th

Rob Cleland (Liaison College)

Pub Grub - Stepping it Up

Breaded Tian of Smoked Black Cod & Yukon Gold Potato Brandade with Green Olive Sauce Vierge, Roasted Back Ribs with Toasted Macadamia & Fresh Herb - "Loose Peanut Sauce" Shaved Green Onion & Red Pepper Slaw, Mini Duck Confit & Fromage Blanc Pasties, Black Pepper & Triple Sec Brandy Reduction with a Micro Salad.

  • August 27th

Special Benefit Show (Proceeds to Prostate Cancer Research on Behalf of the Coppley Apparel Group)

Don Giles (Compass Canada)

Special Guests: Reif Estate Winery

Kasha with Herb Roasted Tomatoes, Fennel, Broccoli, Onion and Gremolata, Adobo Marinated Turkey and Lentil Patties, Quick & Simple No Bake Trail Mix, Silken Tofu Chocolate Mousse with Fresh Berries.

Join the first ever Tour de Greenbelt - Cycling and fun for everyone

On your mark. Get set. Meander.

This September, re-discover the joy of a leisurely bike ride and explorethe world's largest and most diverse Greenbelt, 1.8 million acres ofprotected farmland, forests, green space and vibrant communities wrapping around Ontario's Golden Horseshoe.

Whether an avid cyclist or a recreational rider, the Tour de Greenbelt is for you.

Enjoy the moment and change the future. 100% of your Tour pledges will bedonated to participating cycling clubs to support safe and active cyclingnetworks in southern Ontario.

A fresh air festival on wheels.

September 20 – Rouge Valley
September 21 – Newmarket to Lake Simcoe
September 27 – Burlington to St. Catharines
September 28 – Niagara-on-the-Lake

Register today at

Fresh Naturally Raised Chickens at Fenwood Farm

Fenwood Farm is selling Fresh Naturally Raised chickens available on September 12 & 13 (4-6lbs) and 19 & 20 (6lb +).

Any questions or to place an order call 905-765-1479.

Hours: 10-6 pm

Change of date for Sunday Supper at Carluke Orchards

The Sunday Supper has changed venues and will now be held at the Ancaster Old Mill on October 5th at 6:00pm. Tickets are $100 per person and all proceeds raised will support the 2009 Buy Local Buy Fresh! Local Food Map.

August...could it be the most delicious month?

Apples, apricots, asian vegetables, beans, beets, blueberries, brocolli, cabbage, carrots, cauliflower, celery, corn, cucumber, currants, eggplant, garlic, gooseberries, grapes, leeks, lettuce, mushrooms, muskmelon, nectarines, green onions, cooking onions, parsnips, peaches, pears, snow peas, peppers, plums, potatoes, radicchio, radishes, rapini, rutabaga, spinach, sprouts, squash, field tomatoes, greenhouse tomatoes, watermelon and zucchini.

Don’t forget: locally raised eggs and meats including poultry; beef; pork; venison and lamb, and locally produced preserves such as honey; maple syrup; jams and jellies, locally produced
wines, baked goods and prepared foods are available year round!

Environment Hamilton's first "Volunteer of the Month"

Troy Smith, Environment Hamilton’s first “Volunteer of the Month” recipient, has been instrumental to the success of the Hamilton Eat Local project and its Buy Local! Buy Fresh! local food map. Troy has devoted numerous hours to delivering maps to the area’s farms, community centres and other distribution points for the maps. He has also represented Hamilton Eat Local at community events, handing out maps to the public and answering their questions. Troy is an invaluable part to the Hamilton Eat Local project and we are pleased to name him as Volunteer of the Month!

Hamilton Fruit Tree Project

The Hamilton Fruit Tree Project organizes groups of volunteers to pick backyard fruit trees that would otherwise go to waste. The harvest is then shared with tree owners, volunteers and social service agencies. This year promises to be an exciting year thanks to the Hamilton Community Foundation and Healthy Living Hamilton for providing funding that supports a part-time coordinator, several food skills workshops, picking equipment and promotional materials. We are always looking for new fruit trees to pick and more volunteers to pick them. This season the project will focus on fruit storage and preserving techniques so stay tuned for workshop details in your area. If you would like to get involved as a tree owner or as a volunteer, please contact
Juby Lee at or call 905-549-0900

Eat Well by Vicki Edwards RD

“Eat at least one dark green and one orange vegetable each day.” That’s the recommendation on Canada’s Food Guide for everyone over the age of two.

Dark green vegetables are rich in folate, and orange vegetables are rich in carotenoids, which your body converts to vitamin A. Eat these foods each day to get adequate amounts of these nutrients.

While waiting for orange vegetables such as squash and pumpkin to come into season, you can substitute orange fruit such as apricots, peaches and cantaloupes which are also rich in carotenoids.

To increase your servings of locally grown dark green and orange vegetables and fruit: Experiment with recipes that call for different leafy greens such as beet greens, chard, chicory, collards and kale.
Make a salad with spinach instead of iceberg lettuce.
Barbecue a mix of snow peas, broccoli, and red peppers.
Grate carrots and mix with a light mayonnaise and raisins for a delicious salad.
Use peaches to make a salsa to serve with your grilled
chicken or pork. Recipe found at
Vicki is a Registered Dietitian with Hamilton Public Health Services

Roasted Bell Peppers Stuffed with Bulgar and Spinach

  • 3 redbell peppers (2 large 1 small)
  • 2 large yellow bell peppers
  • 2 tablespoons olive oil, divided
  • 2 cups water
  • 1 cup coarse or medium bulgur*
  • 1 teaspoon salt
  • 1/4 cup dried currants
  • 2 tablespoons pine nuts
  • 2 teaspoons ground cumin
  • 1 6-ounce bag fresh baby spinach leaves
  • 3 tablespoons chopped fresh mint
  • 3 tablespoons chopped fresh dill
  • 1 cup crumbled feta cheese (about 4 ounces), divided

Preheat oven to 425°F. Cut large red and yellow bell peppers in half through stem end. Remove seeds and cut out ribs, leaving stems intact. Finely chop small red bell pepper; set aside. Spread 1 tablespoon oil over rimmed baking sheet. Place pepper halves, cut side down, on prepared sheet. Roast 15 minutes. Turn over; roast until slightly softened, about 15 minutes longer. Remove from oven. Meanwhile, bring 2 cups water to boil in medium saucepan; add bulgur and 1 teaspoon salt. Remove from heat. Cover and let stand until bulgur is tender, about 30 minutes. Drain well. Heat 1 tablespoon oil in large skillet over medium-high heat. Add chopped red pepper; sauté until tender, about 3 minutes. Add currants and pine nuts; sauté 2 minutes. Add cumin; stir 20 seconds. Mix in spinach; stir until beginning to wilt, about 2 minutes. Remove from heat. Mix in bulgur, mint, and dill. Stir in half of cheese. Season with salt and pepper. Divide bulgur mixture among pepper halves. Sprinkle with remaining cheese. (Can be made 1 day ahead. Cover and chill.) Bake stuffed peppers until heated through, about 25 minutes (or 30 minutes if chilled); serve.

*Also called cracked wheat; available at natural foods stores and
supermarkets. Find this recipe and more at

Pick a Perfect Pepper

Bell peppers, also known as sweet peppers come in many colours from green, yellow, red, orange, purple, brown to black. This fruit, commonly referred to as a vegetable, is part of the Nightshade family along with potatoes, tomatoes and eggplants and originated in South America
as far back as 5000BC. They were carried through the world by Portuguese and Spanish explorers who traveled throughout the New World and are now popular in many global cuisines.
Bell peppers are plump and bell shaped with three or four lobes. Green and purple peppers have a slightly bitter fl avour, while the red, orange and yellows are sweeter and almost fruity. This fruit has a combination of tangy taste and crunchy texture. Bell peppers have edible, bitter seeds found within their core.

When buying peppers, choose those that have deep vivid colours, taut
skin and that are free of blemishes, darkened areas and soft spots. The stems should be green and fresh looking. Peppers should be heavy for their size and firm enough so that they will gently give to slight pressure. These vegetables can be stored in the vegetable compartment
of the refrigerator for up to one week.
Bell peppers are an excellent source of vitamin A, vitamin C and beta-carotene where one cup of
raw, chopped red peppers provides over 100% of the daily value for vitamin C and A.
Here are some fun ways to add bell peppers to your meals.
•Use them to create colourful and exciting meals adding a mixture of different sliced or chopped peppers to your favourite salads, Chinese, Mexican or pasta dishes.
•Use as a colourful garnish on salads and sandwiches.
•Include sliced peppers on your next veggie tray.
•Carve out peppers and stuff them with rice.
•Cut off tops and use them as colourful containers for dips or other edible items.
Sweet peppers can be found locally at both Downtown and Ottawa Street Markets and at
numerous farms throughout the Hamilton region such as Bennett’s Apples & Cider Ltd., Brian Novak Farms, C & W Struyk Farm, Cranston Farms, Dyment’s Farm Market, Farm Fresh Country Market, Frootogo Orchards, Greenwood Farms, Jeff-Dan Farm, Jerome Brothers Farm, Josling Farms, Josmar Acres, Laurennsen’s (P&L) Farm and Greenhouses, Lindley’s
Farm and Market, Manorun Organic Farm, Morden’s Organic Farm, Murphy’s Country Produce, Myers Apple Farm, Oliveira Fruit Farm, Parkside Farms, Plan B Organic Farms, Robinson Farms, Simpler Thyme Organic Farm, Tigchelaar Berry Farm, Vince Alampi
Greenhouse and Farm and Wes’s Place.

In search of a localized food system for Hamilton

Hamilton Eat Local has been completely overwhelmed by the positive response to our second annual local food map. Local food – it seems – is on the tip of everyone’s tongue, and we’ve received a lot of feedback on what local food enthusiasts would like to see in Hamilton in the future. Here’s a rundown:
The recurring issue that arises is distribution – how to get more local food to more consumers? Farmers’ markets, on farm markets and CSA delivery programs are enjoyable, relatively convenient and great sources of fresh, healthy food but it is difficult, and often expensive, for most residents to travel beyond the urban boundary for locally grown food and the vast majority
of our local farmers do not attend local farmers’ markets. Moreover, there are only a handful of active farmers at the Hamilton Farmers’ Market – the more central of the two and the general consensus is that there should be many more. The chorus is consistent: “I want to eat local, but it’s easier not to.”
There are those who believe in the benefits of eating locally and incorporate this into their businesses, such as Chef Jeff Crump of Ancaster Old Mill, who makes a point of going the extra mile (literally) to source his menu with fresh locally-grown ingredients. He often works closely with his suppliers to ensure quality and supply. Many businesses strive to include local foods on their menu and shelves because they know that by buying local they are providing customers with the fi nest food available. On farm markets and stores are another terrifi c source of
locally grown food as many farmers retail products raised and produced by their friends and neighbours. However, it remains a logistical challenge to drop off the food service delivery truck route and purchase ingredients from up to a dozen individual suppliers.
There are many different models of local food distribution that can inspire similar developments here, in our city. One example is the Elmira Produce Auction Cooperative (EPAC) - a mini-terminal at which farmers from within a 75 km radius of the warehouse are able to sell their produce to buyers at market prices. Local Food Plus (LFP) has successfully launched its own
producer certifi cation program meant to clearly highlight local, sustainably produced food. LFP certifi ed food is now available for purchase at the University of Toronto as well as retailers such as Fiesta Farms and the Big Carrot. The City of Ottawa recently welcomed the offi cial opening of the Ottawa Valley Food Co-op, a 100 member organization (including 20 producers) whose
goal it is to source and distribute locally grown food year round.
These organizations and scores of others highlight that it’s possible to relocalize the food economy in a way that benefits producers, consumers and all those other actors who strive to insure the sustainability and integrity of our local food system. Hamilton has one of the finest and most productive agricultural economies in the province. We boast one of the most diverse
ranges of agricultural production in the region and enjoy proximity to the country’s largest market for local food. Add to that a growing food scene, a passionate environmental and social justice community, a strong and vibrant farm community, and a supportive political environment and Hamilton has what it takes to become a provincial leader in supporting a sustainable local food system for generations.