This Friday’s with Kerry is specially delivered to you on a Monday because it’s the Canadian Thanksgiving weekend! Hope you have a great holiday.
Last weekend was the Annual Ameliasburgh Fair which basically takes place in my backyard–only a 5 minute walk down the road. We started off Sunday morning with breakfast in the old Tea Room/Museum–yummy and so much food!! They call it the “around the table,” as you get a little bit of everything.
We were joined by our good friends and neighbours. Their adorable 18 month old son joined us, and he was more interested in the dog sitting rather impatiently outside the door, or the horses and chickens that you could hear in the distance, than his breakfast. Go figure!
After we enjoyed our breakfast, chatting lazily amongst ourselves and the many locals whom we knew, we headed out to see what this small town fair had to offer. Now, keep in mind, this certainly isn’t the kind of fair where you have to worry about losing your lunch on the tilt-a-whirl, but the kind of fair where you will see the most beautiful vegetables, flowers, canning, baked goods, art and photography–all grown, produced, taken or created by your very own neighbours and friends. Right, now I remember what a true fair is all about!
They have categories for everything and everyone, young and old. How did we forget about these time honoured traditions? Tammy, my neighbour and good friend, entered two zucchinis that she grew in her very first vegetable garden, and won 2nd prize. She was thrilled and we were so proud of her! She came to realize this summer that the rewards you reap from planting your own garden are so much more than just the tasty harvest, but the overall feeling of pride and accomplishment. She also entered some pictures that she had taken in the photography category, winning a ribbon or two in that category as well. Congrats to you Tammy!
Tammy's prize-winning zucchinis
Walking home from the fair I felt nothing short of inspired, I want to do the same next year, I want to be a part of that time honoured tradition and get involved; maybe even help out with the organization of the event? We have already started to discuss the shared garden that we will work together next spring. ‘Go big or go home’ is the theme I think.
With every year that passes, the gardens will grow, as will the kids and the traditions ~ hopefully the fair won’t grow too big, we’re not interested in the tilt-a-whirl, just some old fashioned fun!
Don't these look amazing?!
Kissed with lime butter then caramelized on the grill, colourful vegetables brighten up any plate.
Servings: 4 ~ looks like Tammy will have enough Zucchini to feed 40 not just 4!
- 4 cobs of corn, husked
- 3 zucchini
- 1 each sweet green, orange and red pepper
- 1 tbsp (15 mL) vegetable oil
- Coriander lime Butter:
- 2 tbsp (25 mL) butter, melted
- 1 tbsp (15 mL) minced fresh coriander
- 1 tbsp (15 mL) lime juice
- 1/4 tsp (1 mL) each salt and pepper
In saucepan of boiling water, cook corn until tender but firm, about 5 minutes; drain and let cool. Cut into 1-inch pieces. Meanwhile, cut zucchini into 3/4-inch thick rounds. Seed, core and cut green, orange and red peppers into 2-inch squares. Alternately thread vegetables onto metal or soaked wooden skewers. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Brush skewers with oil. Place on greased grill over medium-high heat; close lid and grill, turning often, for 10 minutes.
Coriander Lime Butter: Meanwhile, whisk together butter, coriander, lime juice, salt and pepper; brush over skewers. Grill until vegetables are tender and lightly grill marked, about 2 minutes.
Source ~ Canadian Living Magazine: September 2006; Get Grilling: Summer 2007
Well, next week is going to be a challenging week for us at Engine! We are entered in the 100 Mile Challenge with Cogeco TV – where we can only cook with locally grown and produced foods. When thinking of preparing meals for next week, I realize that so much of what we eat is highly
There isn’t much doubt (once you know me) that I love politics. I don’t know why. It’s certainly not genetic. I also love public relations.
