GRANPA SAYS IT'S TIME FOR TOMATOES

We stopped making passata years ago. So now we watch for the fall sales of it.
Food Basics had Aurora passata for 88cents a jar. 7 cases later of 12 each we are good for another year.
I bought a case of Roma tomaotes. Washed and bagged 7 bags of 20 each. Good for sauce and stews and soups.
One round of canned whole tomatoes- 12 at 99cents. Will look for more sales.
Using tomatoes in a variety of ways in cooking is always on our menu plan.

I used to make more pickles and jams but not anymore. No one really eats it.
#passata#tomatoes#cannedwholetomatoes#romatomatoes#freezertomatoes#granpalovetocook#adolphdimambro#makingiteasytoperservefruitandvegetables

END OF SUMMER CLEANUP FOR THE COOK

As the garden winds down, time to pick the remainder of the beans and tomatoes. Bagged a bushel of tomatoes from the store to use in soups and sauces during the winter. Too many tomatoes in the garden so have been bagging those too. Some Italians are busy making their homemade bottles of passata di pomodoro.

I bought two dozen for $.99 for each bottle and no effort. I think I will go back and buy some more but don't know if I can do all that work!!! I also like to use the canned tomatoes- crushed for some recipes and diced for others. The whole tomatoes can be used in stir fry meals. The red peppers are in abundance so have been enjoying roasted, fried and fresh in several dishes. Rapini will grow until the frost comes several times. Lots of home grown garlic and onions being used now. I love the fresh vegetable but will not miss the work of the garden. Oh yeah then there is snow removal! Garden versus snow removal- I guess I like the garden better!

GRANPA RETURNS TO THE ST. JACOBS FARMERS' MARKET 2014

Barb and I love to visit farmers' markets. So a return trip to one of the best in the province, was inviting us to return. St. Jacobs market in the little community of St. Jacobs just outside Kitchener/Waterloo Ontario. Home to a multi-generation German community and the Mennonites along with the diverse Canadian community. Waterloo as you know is home to Blackberry or known previously as R.I.M. An interesting area of Ontario!

Last year, August 2013, St. Jacobs market had a devastating fire of its building-24,0000 sq. ft.- that housed 60 vendors. In a short time a Harvest Barn was erected that could accommodate 47 vendors. It can be seen in the distance of this market scene. When we arrived, there is construction occurring at the end of the parking lot that may be the home of a more secure, modern specs. building. The problem with the old building was the wood structure.

We take our little trek trolley everywhere now. It sure saves on the muscles.

Beef steak tomatoes were in abundance.

Walking along and viewing the wonderful selection of locally grown fruit and vegetables.

Lots of Bing Cherries!

What to buy?

Breakfast was a good choice. Peameal bacon and egg with tomato on a bun-the breakfast special! Nice picnic area at the end of the Harvest Barn with clean washroom facilities if needed.

Mushrooms from a tree branch anyone?

Corn, watermelon and melons!

More delicious fruit!

Couldn't resist the asparagus! Love it in a breakfast omelette!

A good haul of fresh fruit, veggies and some baguette bread! Time to go home and eat!!!
Visit their website.St. Jacob;s market
#stjacob'smarket#returningtostjacob'safterthefire#lotsofgoodeatsatstjacob'smarket#buyingmushrooms#granpalovestocook#adolphdimambro

GRANPA ANTICIPATES THE SUMMER GARDEN

Okay, my garden does not look like this yet. But I have been busy planting the tomatoes and other veggies. Fresh home grown garden veggies or quick trips to the farmer's markets are just around the corner. For the cook, it is a welcome relief to pick some items for the sauce or just as a side dish. For the diabetic, even better. As we know the green vegetables are free and healthy. So I am hoping my garden will be looking green soon.

GRANPA'S TRIP TO THE CAMBRIDGE FARMER'S MARKET

As one of our long weekend events, Barb discovered a farmer's market in Cambridge Ontario-just west of Toronto before you get to Kitchener-Waterloo. A quick drive off the 401. Apparently it has been around since 1830, making it one of the oldest markets in the country.

Barb bought us a new trek trolley for such outings. Purple of course! Better than lugging bags of heavy produce.

It was a small market so it did not take us long to look around.

Here I am buying Barb a 2 litre jug of dark maple syrup from the friendly dealer from Shady Grove Maple Co. in Guelph Ontario. There were a good variety of maple syrup products.

I bought some fresh asparagus from this nice lady. She said she had been picking strawberries in the rain on Friday.

On to the next booth.

Nothing like fresh corn from the farm.

Barb likes sweet potatoes so I bought a bag of them.

It is good to buy local produce and support Foodland Ontario. Barb and I like to see if we can eat at a local place too. We found a little cafe and had a toasted bagel with cream cheese and a coffee.

The Grand Cafe was across the street from the market. It is named the Grand because the Grand River divides the town. Barb took advantage of the day photographing buildings, churches, art and the river. She will write about it in her blog- http://reflectivethoughtsbybarbara.blogspot.com
Overall, it was an enjoyable outing. The people at the market  and town were friendly.  Our farmers sure work hard to bring our food to the table.
Visit their website. Cambridge Market
#cambridgefarmersmarket#adayincambridgeontario#lotsoffreshfruitandvegetables#grandcafeforcoffeeandtreats#buyinglocalproduce#bagelwithcreamcheese#friendlyfarmersatthemarket#farmersmarketsarefun#FoodlandOntario#shadygrovemaplesyrup

HOME FROM ST JACOBS MARKET

After a fun trip to St Jacobs Farmers Market near Kitchner-Waterloo about an hour and a bit from Richmond Hill Saturday August,  2012, it was time to assess my bounty.

A large bag of Canadian Bush Beans will make several side dishes for the week. I can add my "small crop" from my garden to any dish.

Farm fresh Ontario white potatoes were plentiful. I plan to make gnocchi with these potatoes. Enough for Barb and me as well as my girls and families.

The fruit is so tasty. The cherries are huge. The yellow plums were worth the purchase. The large peaches will make a good afternoon snack. Some women at the market bought many baskets. Barb reminded me it is time to make the summer fruit into preserves. Peaches fresh, preserved or made into jam are very wonderful to eat.

The yummy baked goods are for Barb and any visitors. Although the cinnamon bun was destined as any afternoon snack for Barb. It was made fresh in a small booth at the market by two young Mennonite women.

Tomatoes sliced with some olive oil, garlic and oregano are a simple side dish with summer meals. Or a toasted tomato sandwich on either white or whole wheat bread.

Or part of a farm fresh breakfast. I made Barb some home fried potatoes cooked in butter. Fried the maple sausage she bought at the market. Two farm fresh egges once over lightly with the tomatoes on the side. Barb does not like  much salt but I did add fresh ground pepper! With two slices of the Canadian Cheddar Cheese bread, it was worth two meals in one!

GRANPA'S TRIP TO ST. JACOBS FARMER MARKET- MODERN AND MENNONITE

St. Jacobs Farmer Market is a blend of Fresh produce and flea market and trendy items all blended together. Barb wanted a trip to St Jacobs on a Saturday morning due to its uniqueness. Close to Kitchner-Waterloo with its German origins, the whole area has been home to the Mennonites since the 1790s. They are a Christian sect that has detached from modern influences to live and work off the land but contribute to Canadian society and culture in wonderful ways. The area has the Canadian diversity as well.

As can be seen the market is now sandwiched between the big box stores "sprouting up" across Canada.

Even though I have some tomatoes in my garden, how could I resist one basket of beefsteak tomatoes.

The cherries were supposed to be a bum crop this year. Can not tell by this delicious pile!

The Mennonite community participate in a huge way side by side with other local farmers and merchants. Many of the young women work at the market with the larger community. In one stall, I observed one woman in Mennonite dress with the traditional bonnet, then another then another. They all looked the same. One young woman gave me a nice smile as she could see the perplexed look on my face. The three women looked slim, healthy, no makeup, no painted nails but very hard working and polite.

A crowd scene! Barb could not resist taking a picture of some ladies in their purple dresses. Permission of course to click the photo.

Barb loves Maple Syrup. This little booth was manned by a young Mennonite boy who was reading in his horse drawn buggy at the back. We bought a large bottle from him.

Inside one of the building there were meat counters- Barb bought some honey garlic sausages as well as some maple ones. Bakery counters and lots of other misc things.

Just taking a little break and having a good look from the upper balcony. Barb went off to buy some photo cards of Mennonite life. A large cinnamon bun from one of the Mennonite bakers is safe in my bag.  They were being made fresh at the little booth by two young Mennonite young women. Barb's Mom used to make cinnamon buns when she was growing up.

No matter where I go there is always Italian food being sold as can be seen by the Focaccia Bread. Barb bought some Canadian Cheddar  Cheese bread and a German apple cake from this booth.

I always find a "paesano" no matter where I go. This uomo- man originated from Calabria. He has a small farm near Martingrove in Woodbridge. He helps sell his brother's crops who lives near St. Catharines, Ontario. His young Mennonite helper was getting a chuckle out of his Italian characteristics!  I bought some peaches and cherries from him.

I was tempted to hitch a ride with the horse drawn trolleys that let tourists visit a few Mennonite farms. My arms were getting longer from the heavy bags. The market had too much to eat. It was too crowded!  Hot! .Some people were just milling around -looking. Others were serious food shoppers. Maybe next time I will arrive when it first opens. However, there is nothing like farm fresh produce. Off the tree or off the vine it is 1000% tastier!

I can not wait to get home to eat some fresh peaches.
Visit their website. St. Jacobs Market
#StJacobsMarket#StJacobs#peaches#cherries#GranpavisitstheStJacobsmarket#adayatthemarket#findingapaesano#trolleysatthemarket#tomatoesoffthevine#Mennonitefarms#maplesyrupfromthefarm#cinnominbunsfreshlybaked#Italianbread#ItalianFoccaccia#OntarioFoodland

OREGANO/ORIGANO- ERBA ITALIANA

Oregano is a staple in my cooking. At our home in Italy it was in the garden as it now grows as a perennial plant in my summer garden.

Some oregano drying and a pretty picture Barb took years ago. Anyway, oregano grows easily in the garden. Picking the leaves fresh adds flavour to food. I pick the whole plant even with the purple flowers to dry. The flowers  can be cut off or dried if you want!

Here's some of my fresh "crop" this year. I let it dry thoroughly which can take several days. I lay it out on cookie sheets. It needs to be rotated so all the leaves dry. When very brittle and dry, I use my coffee bean grinder to make it into powder form for use all year long.
Barb marks the containers " Adolph's oregano"!
It is good on pizza of any kind! Bruschetta and just sliced tomatoes taste better with oregano. Chicken cacciatore and Greek Salad are other dishes that benefit from it. I know there are different varieties. Maybe I will do some research on the one I have in the garden.
#oregano#oreganointhegarden#harvestingourownoregano#oreganoisgoodinfood#yesitisreallyoregano

MY BASIC TOMATO SAUCE

I learned and began to enjoy  cooking when helping my Mother to prepare meals when I returned home from school and especially from university many moons ago. Most of the recipes that will be included in my weekly blogs will mainly consist of dishes she prepared and are representative of the regional fare from the Ciociaria region of Italy which is in the region of Lazio situated between Rome and Naples. This region of Italy is included in what is often referred as " Il Mezzo Giorno" or the middle section. From this area south and including Sicily, Olive Oil is always used for cooking. The Tomato is the "King" of produce and used in a great many of the recipes . Additionally, in North America we regard eating as a necessary ritual for survival, whereas in Italy it is considered a passion, held in the same esteem as the three Ss-Sex, Socceer, and Striking! So when cooking Italian, put a little heart in it.

I decided for my first recipe blog to feature one of my favourite dishes and probably one of the best known and also easiest to prepare.

SPAGHETTI WITH BASIC TOMATO SAUCE

Serves 4
Preparation time 5 minutes.
Cooking time 20 minutes

INGREDIENTS
1 lb (450 gms) Spaghetti
1 28 oz. canned whole plum tomatoes
or ripe peeled plum tomatoes( San Marzano if available or Roma) (pureed)
4 tablespoons Extra Virgin Olive Oil
1 clove-finely minced garlic
1 medium cooking onion-diced
2 teaspoons- finely chopped parsley
3 or 4 leaves from fresh chopped basil (optional)
1 teaspoon- salt
1/2 teaspoon fresh ground pepper
Note: When I make it for just my wife and me, I like to bump it up a little by adding a teaspoon of dried hot chili pepper (pepperoncino) or a fresh one finely diced.

DIRECTIONS

Heat large sauce pan over medium heat.

Cover bottom with olive oil.

Add garlic and onion-saute for 4 to 5 minutes or when they just begin to turn brown.

Add parsley and basil.

Add the pureed tomatoes- Note you may puree the tomatoes by hand individually as you place them in the saucepan or you may puree them with a potato masher. Easiest yet is to place the whole tomatoes in a bowl and thoroughly puree or mash them before you start cooking your sauce.

Add the salt and pepper adjusting to your taste.

Stir all the ingredients and bring to a boil.

Turn the heat down to low and let simmer for 15-20 minutes.

While the sauce is simmering, place a large cooking pot containing 4-5 litres of water over high heat and bring to a rolling boil. Add a tablespoon of salt then add the pasta. Stir thoroughly to prevent it from sticking. Cook uncovered and adjust the heat to a medium boil stirring the pasta occasionally until the desired tenderness of the pasta is reached.

The cooking time may vary with the thickness of the spaghetti selected but the time which may range from 5 to 10 minutes is usually printed on the package of your choice. Note: However, the time listed on the package are times needed to cook the pasta " Al dente" which is how the majority of the people of Italy prefer their pasta. My family prefers the pasta more tender so we normally cook it for an extra one or two minutes.

Just take a couple of strands of the spaghetti with a fork and taste it.  Adjust the boiling time to your liking.

Drain the the pasta thoroughly and place it on a serving platter. Add the sauce and stir thoroughly. You are ready to eat-mangiare!

Note: I personally do not use any grated cheese to top off the pasta when cooked with this basic sauce or any sauce which contains any fish in the ingredients. But if it is to your preferred taste " Tu gusto preferito"- Go for it! The three most common cheeses Italians use on their pasta are Romano, Pecorino and my favourite- Parmiggiano!
                                                          
                                           

                                                             BUON APPETITO!

THE BASICS IN MY CUPBOARD

Every kitchen contains similiar food items-
               Milk, bread, eggs etc.

Along with a well stocked kitchen, every Italian cook has a list of basics kept for meal preparation in his cupboard or elsewhere in the home.

Salt Pepper.

Bottles of Passata di Pomodoro/ Pureed-strained Tomatoes. Many Italians in Canada still make thier own passata. I used to help my mother make about 200 bottles annually. Now I have found the prepared ones to be just as tasty without the work.

Cans of Tomatoes- I like the whole plum ones.
Frozen whole tomatoes. It is easy to buy or grow your favourite tomatoe. In the Fall, when the growing season is over, use the ripe ones. Wash and bag, put in the freezer for use throught out the year.

Onion
Garlic
Vinegar- Red, White

Tins of Beans- Romano, White, Kidney, Brown, Ceci-Chick Peas

Variety of Pasta- To name a few- Spaghetti, Spaghettini, Linguine, Fetuccine, Penne-lisce, Rigatoni, Macroni Elbows, Tubetti, Bows, Stars, Alphabet

Olive Oil-Extra Virgin
Olive Oil-EVOO
Vegetable Oil
And of course the herbs! Basil, Rosemary, Oregano, Parsley

Hot Pepper- dried

Cheese as topping or in a Dish- Parmiagiano/ Parmesean
Mozzarella Cheese.

You will find these basics in many of my recipes.

So you can visit my blog weekly for tidbits, recipes and menu plans about my style of cooking. I welcome comments and ideas. If you have trouble commenting just email me at abns@rogers.com