Off the shelf
August 19, 2011
Our roundup of fabulous quality items produced by local artisans.
Stitches of Time
Diane Johnston was going through her mother-in-law’s old linens one day and she thought, “How can I re-purpose all this needlework?” In among the old tablecloths, spreads and curtains, she found fragments of cross-stitch, crochet and tatted lace. “We don’t sit around and do hand-stitching anymore, so I wanted to save what I could.” Diane has always loved to sew and so she created these beautiful aprons as showpieces for what are becoming lost arts. Each apron is one-of-a-kind, most are made from vintage cloth and incorporate a fragment of cross-stitch, lace or crochet in their design. The pocket on the apron above is fashioned from an old crocheted potholder. “I love the old stitching,” says Diane, “but it’s also a form of recycling.” Vintage and Vogue aprons are only available at the Rosemont General Store in Rosemont for $35, or directly from Diane at 519-529-1031. stitchesoftime.ca
Booze for Breakfast?
Pair this marmalade with home-baked scones and clotted cream for a mid-winter treat that will knock your mukluks off. Wünder baker Sarah Hallett of Roseberry Farm Cakes adds a generous splash of Crown Royal Whiskey to her already superb marmalade. Be sure to stand back when you first open a jar of this heady brew of hand-cut Seville oranges that have been simmered in muscovado sugar. And since Sevilles are only available in February and March, be sure to order a jar early. While you’re at it, you might want to browse Sarah’s scrumptious website, roseberryfarmcakes.com. Her ginger cake with lemon icing is the stuff of local legend. Whiskey Marmalade and other Roseberry Farm goodies are available at The Bank Café in Creemore, the Creemore Farmers’ Market from May through October, or by calling Sarah to order. 705-794-8943
Pie for Dinner
The competition for Headwaters’ best chicken pot pie has never been keener. And we think the version made by Pat McArthur of Heatherlea Farm Market in Caledon is right up there with the very best examples of this ultimate comfort food. Baked from frozen, it comes out perfectly every time: golden flaky crust, chunks of hormone-free, humanely raised local chicken and lots (but not too many) of fresh local vegetables. The sauce is light and unobtrusive, yet smooth as silk. It’s the perfect no-fuss supper for a busy winter weeknight, or a pop-in-the-oven après-ski dinner. We’ve also heard that Pat’s pumpkin pie is to-die-for. Both are available, along with a huge selection of local meats and other products, at Heatherlea Farm Market, 17049 Winston Churchill Blvd. 519-927-5902.