Latest news with #OntarioAsparagus
CTV News
7 days ago
- Health
- CTV News
Asparagus, Bacon and Cheddar Pancakes
Nothing says spring like pancakes made with Ontario asparagus, bacon and maple syrup. Try this savoury tasty twist on a family favourite. Preparation time: 10 minutes Ready in: 37 minutes Cooking Time: 3 minutes, plus 6 minutes per batch Makes: 4 servings (makes 12 pancakes) Ingredients 2 cups (500 mL) chopped 1/2-inch (1 cm) pieces Ontario Asparagus 2 cups (500 mL) all-purpose flour 2 tsp (10 mL) baking powder 1/2 tsp (2 mL) each baking soda and salt baking soda and salt 2 Ontario Eggs 2 cups (500 mL) Ontario Buttermilk 2 tbsp (25 mL) vegetable oil plus 2 tsp (10 mL) for cooking 2 tsp (10 mL) for cooking 1 tbsp (15 mL) Ontario Maple Syrup 1/2 cup (125 mL) cooked chopped Ontario Bacon 1/2 cup (125 mL) finely shredded Ontario Cheddar Cheese Toppings: Shredded Ontario Cheddar Cheese, cooked chopped Ontario Bacon and warm Ontario Maple Syrup Instructions In small saucepan of boiling water, cook asparagus until tender-crisp, 2 to 3 minutes. Drain in colander, rinse under cold running water; drain and pat dry. In large bowl, whisk together flour, baking powder, baking soda and salt. In medium bowl, whisk eggs until blended. Whisk in buttermilk, 2 tbsp (25 mL) oil and maple syrup. Pour over dry ingredients; add asparagus, bacon and cheese. Stir until just combined. Heat large nonstick skillet over medium heat; brush lightly with oil. Scoop 1/3 cup (75 mL) batter per pancake into skillet. Cook for 2 to 3 minutes until bottoms are golden and edges are dry; flip over and cook for 2 minutes until puffed and cooked through. Repeat with remaining oil and batter, adjusting heat as necessary. Serve with toppings. Tips: No buttermilk? In large measuring cup, combine 2 tbsp (25 mL) white vinegar and enough milk to make 2 cups (500 mL) of liquid. Stir; let stand 10 minutes. Add a pinch of crushed red pepper flakes to add kick to warmed maple syrup. Nutritional Information 1 serving:
CTV News
7 days ago
- General
- CTV News
Quinoa and Grilled Asparagus Salad
Quinoa, native to South America, is combined with Ontario grilled vegetables in this easy- to- prepare salad bursting with refreshing flavour. This vegetarian salad is a great option for brunch and outdoor celebrations, as a main dish salad or as a side salad to accompany grilled meat, chicken or fish. Preparation time: 15 minutes Ready in: 45 minutes Grilling Time: 10 minutes Cooking Time: 20 minutes Makes: 6 to 8 servings Ingredients 1 cup (250 mL) quinoa, rinsed 1 lb (500 g) Ontario Asparagus, trimmed 1 Ontario Greenhouse Sweet Orange Pepper, quartered 1 large Ontario Onion, cut into 1/2-inch (1 cm) thick slices 2 tbsp (25 mL) vegetable oil 1 can (19 oz/540 mL) chickpeas, drained and rinsed 1/2 cup (125 mL) chopped fresh Ontario Parsley 1 tsp (5 mL) grated orange rind 1/4 cup (50 mL) orange juice 1 tbsp (15 mL) Ontario Honey 1 tbsp (15 mL) each red wine vinegar and Dijon mustard red wine vinegar and Dijon mustard 1 small clove garlic, finely minced 1/4 tsp (1 mL) each salt and pepper Instructions In medium saucepan, bring quinoa and 2 cups (500 mL) water to boil; reduce heat to low, cover and simmer 15 minutes or until all of the liquid is absorbed. Fluff with fork, remove from heat; let stand covered for 5 minutes. Place in serving bowl; let cool. Meanwhile, brush asparagus, orange pepper and onion with 1 tbsp (15 mL) of the oil. Place on greased grill over medium-high heat. Grill, covered, turning occasionally, until tender-crisp, 5 to 10 minutes. Transfer to cutting board as they are done. Let cool slightly and cut into bite-size pieces; stir into quinoa along with chickpeas and parsley. In small bowl, whisk together remaining oil, orange rind and juice, honey, vinegar, mustard, garlic, salt and pepper; pour over quinoa mixture and toss to coat. Serve at room temperature. Nutritional Information 1 Serving (When recipe serves 8):
Hamilton Spectator
15-05-2025
- Health
- Hamilton Spectator
Asparagus starts the ball rolling on the local growing season
Spring means that local food is coming online across Ontario at farmers' markets and roadside stalls, making it an important time to buy local, says the Ontario Federation of Agriculture. With the fresh season upon us, the OFA and its Home Grown project are promoting the more than 200 different foods and farm commodities in the province. 'Spring means the beginning of a new growing season in Ontario, which will bring with it a whole new wave of opportunities for consumers to support local food and farming businesses by buying products grown right here at home,' said OFA director Larry Davis in a release. The season's first crop is asparagus, which is shooting out of the ground at this very moment. Asparagus season is very short, but it is very intense, he notes. 'It's planted as a tuber and deep in the soil, and then it takes a little while to come to a product. Getting a crop in the first year isn't immediate. It's probably the second year before you get a crop, and then it can be harvested almost daily,' Davis explained. 'Once the weather gets warm and there is lots of sunshine, it grows quickly.' Asparagus shoots can grow 10 inches in a 24-hour period and are harvested daily. If it grows well, it can be harvested twice daily, said Davis, who farms in Norfolk County, where most of Canada's asparagus grows. Ninety per cent of the asparagus grown is a variety developed at the University of Guelph called the Guelph Millennium. It's adapted to cooler climates and produces higher yields than other varieties, the OFA notes. It is high in Vitamin A, which is considered important for vision, immunity and growth/healing, and is also a significant source of antioxidants among other nutritional benefits, according to Ontario Asparagus. Davis told The Observer that buying local produce such as asparagus not only supports area producers but also enhances local economies. 'It boosts the local food production so smaller, independent businesses can have the flexibility to cater to local markets. They can get produce from niche markets. And the local consumer needs are well addressed from local, smaller batch production.' With the current political climate of uncertainty, buying local and supporting Ontario farmers has been at the forefront of the minds of Ontarians. 'At OFA, we are seeing a dramatic surge in consumer demand for local products, based on the questions we get regularly about how to shop local, how to identify Ontario and Canadian-made products.' If you are inserted in how you can buy local or recipe ideas, go to . 'Every aspect of the economy grows when you support local,' said Davis.
