Off the shelf

Our roundup of fabulous quality items produced by local artisans.

May 18, 2012 | | Back Issues

Besides tasting delicious, ginger is a natural anti-inflammatory, improves digestion, and boosts your immune system. Photo by Pete Paterson.

No wonder it’s addictive

You’ll get a kick out of this. A fusion of ginger extracts and naturally raised honey, Meredith’s Ginger Syrup is at once the perfect pick-me-up to start the day and an ideal antidote to your flu-weary woes. We like it mixed with hot water as a soothing tea, but it’s also really refreshing poured over ice with a dash of soda water.

Developed by Meaford entrepreneur, Meredith Cowan, ginger syrup can be mixed with rum or vodka for a spicy cocktail or pour it over pancakes, ice cream or yogurt. Meredith’s own favourite recipe is the ginger latte: simply stir a tablespoon of syrup into a glass of warm milk and enjoy. Besides tasting delicious, ginger is a natural anti-inflammatory, improves digestion, and boosts your immune system. In the words of its creator, “It’s gingervating!”

Available in the hills at the 
100 Mile Store, Bank Café and Affairs Bakery in Creemore, and Spirit Tree Estate Cidery in Caledon. www.meredithsgingersyrup.com

Individual boards are signed by their creators. Truly a culinary work of art!

Cutting edge boards

Kurtz Millworks in Orangeville is best known for its chair rails and crown moldings, its finials and fireplace mantels. But we love these strikingly beautiful breadboards and cutting boards. Available in an array of patterns, each one is fashioned from solid kiln-dried oak, maple, cherry and/ or beech.

The cutting boards are 1¼ inches thick and are fitted with non-slip feet making them durable and safe to use. Each one is carefully pieced together by hand in a unique pattern and then finished with a natural mineral oil to bring out the beauty of the wood grain. The finish is suitable for contact with food. Individual boards are signed by their creators. Truly a culinary work of art. www.kurtzmillworks.com

Flour power

“Apple flour invites experimentation,” says Mark, “and we would love to hear of any new creative uses for it.” Photo by Pete Paterson.

Apple pulp is the inevitable by-product of cider making. Instead of simply throwing it away, Mayfield Farms in north Brampton dries the pulp into pomace and sends it to K2 Milling in Tottenham to be ground into flour.

“We have been grinding their apple pomace for over 10 years now,” says K2 owner Mark Hayhoe. While apple four is not the only product milled by K2, which grinds locally grown grains, oilseed meals, legumes, dried fruits and vegetables into a galaxy of flours, it’s one of the most unusual.

The fine reddish powder with a distinctive apple flavour has been available wholesale from Mayfield Farms, but now you can get it in 1kg cloth bags at Creemore’s 100 Mile Store or at K2 Milling in Alliston. Then what? you ask. Well, according to Mark Hayhoe, it makes a tasty addition to regular flour in all your baking. It can be added to desserts like apple crumble or stirred into smoothies.

“Apple flour invites experimentation,” says Mark, “and we would love to hear of any new creative uses for it.” www.k2milling.blogspot.ca

About the Author More by Cecily Ross

Cecily Ross is an author and freelance writer who lives in Creemore.

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