Wow, apart from the tie bit they got it pretty much right. I’m fitted with my phone, radio, coins, keys AND candies for cuties.
verdure \VUR-jur\, noun: Green; greenness; freshness of vegetation; as, the verdure of the meadows in June.
A wide expanse of living verdure, cultivated gardens, shady groves, fertile cornfields, flowed round it like a sea.
The first white settlers in the area started as yeomen, scouring the land of trees and verdure to create and homesteads.
You think that’s cool? …downtown the trailer park condos are all Airstreams.
Whoa. I suggest you don’t place a bet on who wins the race. The results are surprising (although it makes sense if you think about it in terms of similar-sized animals living today).
So here’s the situation:I just returned home from TORC’s “Capturing Local Food Opportunities” conference in Port Perry Ontario and had one evening to prepare a local dish to bring to Ottawa’s Buy Local Club’s monthly pot-luck.Short on time and resources, I needed to think up something easy. Deviled Eggs.
Unfortunately, sticking to local-sourced ingredients turned out to be a bit more challenging than I thought.
Mayo – couldn’t find a local source. So tried to make my own. Error. No such luck. All the recipes I found required cream, lemons or lemon juice, vinegar, etc… no WAY was I ever going to be able to find & buy all that stuff from a local source here in Ottawa. Heck, I couldn’t even find the CREAM! Closest I came was some 2% milk from Cochrane’s Dairy (Russell, Ontario).
Paprika – Not even Herbs & Spice on Bank Street knew where their paprika came from. Couldn’t find a local bell pepper or red pepper of any sort and I certainly didn’t have the time to wait for it to dry out so I could grind it up on my eggs.
Salt – No local source. (I’m told I’m being a bit too picky here… it’s not Ottawa’s fault that there are no salt deposits around it)
What I did have:
- Local Eggs (Spencerville, ON)
- Portobello Mushrooms (Metcalfe, ON)
- Milk (Russell, Ontario)
And the only local spiceish thing I had was:
- Dried Hemlock needles (Williamsburg, ON) (not the poisonous plant, the evergreen tree)
1. So I fried the mushrooms with the needles (using a dab of likely-local corn oil) which gave them a dark slightly pineish flavour (surprisingly-good).
2. Boiled the eggs then cut & separated the yolks.
3. Beat the eggs slowly adding milk.
4. Stirred in the fried mushrooms.
Here is the result:
Mmmm. A very tasty egg. Remind me to make some paprika next summer when the red peppers are ripe! Lesson Learned: you can still make tasty deviled eggs without mayo, paprika or salt.
From the folks at www.freeloveforum.com