Windset Gazette - July 2010

Issue #8: July 20th, 2010   |   Windset Farms™   |   E-newsletter to Windset Fan

The spotlight:
Windset Farms™
Crescendo™ sweet, pointed peppers

Don't judge a pepper by its cover. That's the moral of today's story.

While their deep, fiery red color might make them look dangerous, Crescendo™ sweet pointed peppers are some of the sweetest around, with zero heat. Add a Latin look to salads and main dishes or try them halved and baked with a cheddar, Asiago and Allegro™ tomato filling, finished with fresh basil.

Read more
 

Coming up...

La Tomatina
Buñol, Spain
August 25, 2010

Read more
 

Morden Corn and
Apple Festival
Morden, MB
August 27-29, 2010

Read more
 

BC Blueberry Month
All of August
 

Contact Us

Windset Farms™
3660-41B Street
Delta BC V4K 3N2
Canada

Phone: (604) 940-7700

www.windsetfarms.com

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Featured recipe:
Fresco™ Berry Salad

This month's feature recipe celebrates all the berries here in the Fraser Valley but, as August is BC Blueberry Month, the blueberry in particular. This is a lively and cooling summer salad that you can make with not just blueberries, but fresh raspberries or strawberries too. Topped with Dana's zesty dressing, it's summer in a bowl.

Let's get started. You'll need:

• 1 Fresco™ cucumber, chopped
• 2 cups fresh blueberries, rinsed and picked over
• 1 large avocado, peeled, seeded and sliced
• 2 T fresh chives, finely chopped
• 2 T walnuts, toasted and broken
• 8 cups mixed salad greens

Dressing:

• ¼ cup sour cream
• 2 T honey
• ¼ cup freshly-squeezed orange juice
• 2 T unseasoned rice vinegar
• ½ t kosher salt

Whisk all of the dressing ingredients together in a medium bowl.

Place the Fresco™ cucumbers, blueberries and avocado in a medium bowl and toss with 4 tablespoons of the dressing. Toss the salad greens in a large bowl with the remainder of the dressing and portion onto 6 salad plates.

Top the greens with the Fresco™ cucumber, blueberry and avocado mixture. Sprinkle with chopped chives and toasted walnuts. Serve.
 

Here's an idea...
How to make the best sun-dried tomatoes you've ever had

Sun-drying a Windset Farms™ tomato concentrates all that flavor even more so you can have a burst of summer available all year long. The practice began on the rooftops of Italy where people were ensured a supply of tomatoes for the winter months.

Right now is the best time to sun-dry tomatoes as, well, it's very sunny in most of North America. If you're at the cottage with the kids, this is a fun ingredient to make!

Drying with the sun is better than using an oven because an oven will actually cook your tomatoes instead of simply drying them. Drying can take anywhere from two days to two weeks, depending on humidity and sunshine.

Let's give it a whirl:

• Go for smaller tomatoes like our Allegro™, Concerto™, Campari or Roma (but make sure you use just one variety as they will dry at different rates)
• Cut them in half
• Give them a quick dip in red wine vinegar or apple cider vinegar (many people miss this step…)
• Place them on a raised screen and give them a LIGHT sprinkling of salt
• Now is a good time to herb them as well if you like – dried basil or oregano might be nice
• Important – cover them with cheesecloth or another screen but DO NOT let the cloth or screen touch the tops
• Also important – bring the tomatoes in at night so they don't moisten overnight
• You'll know they're ready when they have a leathery feel to them
• 12-15 Allegro™ tomatoes should yield about an ounce of dried tomatoes that can be stored in an air-tight container for about six months

Congratulations!
A Fresh Face: Nevada Cope

Photo: Derevko Photography

Armed with a fistfull of Gusto™ peppers, Ms. Cope beat out 16 male competitors to win the City TV Master Chef competition at the recent Eat! Vancouver. Yes, it's like Iron Chef. Yes, she's the first woman winner in the event's eight-year history. Yes, that's cool.

Cope graduated from the Culinary Arts program at the Art Institute of Vancouver in 2006, and has done tours in well-known Vancouver kitchens including Joe Fortes, Bridges and Zin. Right now, she is a full time cook at both the new Coast Coal Harbor Hotel and La Vallée at The Executive Hotel.

Cope, who is also a musician created her winning dish using quail, ground pork, chorizo, turnip and our Gusto™ peppers from the final Black Box.
 

More congratulations!
Tour de Delta celebrates 10 years and Windset Farms™ was there

A shout out to the organizers and participants of this year's event. Part of BC Super Week, the three days featured a prologue, criterium and road race. Four of the five best US cycling teams were represented and the event also attracted Olympians and ProTour riders.

As a Delta company, we're always thrilled to show off what we're made of out here. Many thanks to the riders, organizers and spectators who made for a great weekend!
 

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