Becoming a 'Locavore' Part II
Wow, it’s almost the end of the second week in July! We wait so long for summer to arrive and then time flies. A short but sweet entry from me this month as I’m busy enjoying the fleeting season. Further to last month’s entry on being a locavore, I must mention a great new farm I’ve found just up the road from my home in Markham, Ontario. Organics Farm, run by the Passafiume family, is on Reesor Road just north of 19th Avenue. They opened in June with oh-so-sweet pick-your-own strawberries and are now full-swing into raspberry picking. Have a look at their website, www.organicsfarm.ca to find out how they got started farming organically and what fruits and vegetables they will have available for sale. It’s so wonderful to see an organic farm right at my doorstep.
So go out and pick a basket of those beautiful raspberries and enjoy them just as they are or with a scoop of this easy ice cream!
SOUR CREAM ICE CREAM
- 1 500g tub sour cream (not low fat)
- 3/4 cup sugar
- Juice and zest of 1 lemon
- 1/3 cup 35% cream
Combine all ingredients in stainless steel bowl. Let mixture sit until sugar is dissolved. Freeze in ice cream maker according to manufacturer’s directions.
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Laura Buckley is a chef and recipe consultant. She trained at the Stratford Chefs School and has worked in the kitchens of some of the top restaurants in Toronto. She also ran a catering company, called Eats of Eden, cooking for rock stars to royalty. She develops and tests recipes for cookbooks and magazines, teaches cooking classes, and is co-editor of All Stirred Up (Random House, 2003) and recipe developer for The G.I. Diet Cookbook (Random House, 2006). Laura is on the board of directors of the Women’s Culinary Network and a member of Les Dames d’Escoffier and Slow Food. She lives in Markham, Ontario with her husband and adolescent twins.