I couldn't even imagine living in an area with fresh produce all year-round. Those temperate zones like the Mediterranean & California have growing seasons 12 months of the year. The sun sticks around long enough for treasures like olives, artichokes, and blood oranges to grow and mature. I would spend all my money on food if I lived there. Oh, right - more food.
That being said, the middle and end of August in Elgin County is looking pretty spectacular. Edamame, early squash, raspberries, peaches (and peaches and peaches), tobacco, tomatoes, first red peppers, watermelon, pickling cukes, sunflowers, and corn are just the tip of the Elgin Summer Harvest Iceberg. I saw someone walk by earlier with blackberries but by the time I got to the market stall they were sold out...Tuesday is the next picking day, so they say.
Butternut Squash & Rosemary Biscuits
On Day #9 in our 15 Days of Elgin Christmas, I chose to bake another savoury item that would compliment your Christmas breakfast or supper table. Using organic roasted butternut squash from The Dancey Family Farm and dried rosemary from the Horton Farmers' Market manager's garden (that's a mouthful!), these biscuits bake up flaky, buttery and are incredibly aromatic. Sage, thyme, onions, cheese or bacon could all be added to the biscuit dough if you prefer to skip the woodsy aroma of rosemary. The recipe below is easily adaptable and forgivable. Roll the biscuits ahead of time and bake from frozen if it's more convenient. Try making your own biscuits and taste the difference home-baked makes!
Eating. Drinking. Sharing.