Giant Pumpkin Contest 2017

Resources:

Weigh In Dates & Locations

1. Anderson Farm Museum Heritage Society Fall Fair
Saturday September 9, 2017

Categories are: Largest Pumpkin, Most Perfectly Shaped Pumpkin, Smallest Pumpkin & Oddest Shaped Pumpkin

2. Central Manitoulin PS Fall Fair
Tuesday September 12, 2017

Categories are: Largest Pumpkin, Most Perfectly Shaped Pumpkin, Smallest Pumpkin & Oddest Shaped Pumpkin

3. New Liskeard Fall Fair
September 14,15 & 16, 2017

See website for multiple categories.

4. Powassan Farmers’ Market
Saturday September 19, 2017

Categories are: All pumpkins entered must be grown in Northern Ontario. Prizes for Largest Pumpkin – Adult and Junior (under 12 years) categories, Smallest Pumpkin, Best Shaped Pumpkin, Most Unusual Shaped Pumpkin and People’s Choice.

 

 

Announcing 2016 Board of Directors

The Northern Ontario Agri-Food Education & Marketing Inc [NOAFEM] confirmed our 2016 Board of Directors at our Annual General Meeting, Feb. 28th, in the Stable, of The Anderson Farm Museum, in Lively- followed by a Strategic Planning Session.

Our 2016 NOAFEM Board includes:

  • Neil Tarlton, President
  • Raymond Godard, Vice President
  • Pat Marcotte, Secretary/Treasurer
  • Stephen Smith, Director N. Ontario Giant Pumpkin Competition
  • Debbie Kirby, Fundraising
  • Gwen Doyle, Publicity
  • Sharon Lane, Newsletter
  • Leslee Salo, Website
  • Don Manchur
  • Nancy McMurdy
  • Manon Whitman

You can meet some of our Directors and see them in action at special events during March, April & May:

  • Seedy Sunday, March 6 [10am-3pm] at Parkside Centre, Sudbury
  • Shearing Days, May 7,8 [8am-5pm] at Dare 2 Dream Alpacas Farm in McKerrow
  • Sudbury Gardening Festival, May 28 [9:30am-3pm] at Parkside Centre
  • Weavers & Spinners Of Ontario North [WASOON] Conference, May 27-29 at Collage Boreal.

To learn more about NOAFEM; our educational displays/programs; activities/events or to become a Member visit norontagrifood.org or like Northern Ontario Agri-food on Facebook.

NOAFEM educates consumers & retailers on the agri-food industry in Northern Ontario while assisting producers & processors with marketing initiatives.

Family Treats from Northern Maple for the Holiday Season!

The following recipes were used in our November 16th workshop. Thanks to everyone who attended. Photos from the event are below.

Butter

  • Fill a container ½ full of 35% cream
  • Cover with a tight fitting lid
  • Shake until a ball of butter forms in the container
  • Drain off the butter milk and serve the fresh butter on a salted cracker (use the buttermilk in your favourite biscuit recipe)

Cheese

  • Place 1 litre of milk (whole, 2%, 1% or skim) in a microwave safe bowl
  • Warm the milk in a microwave until just warm to the touch – tiny bubbles will form along the edge
  • Add 1/3 cup vinegar or lemon juice
  • Stir gently – watch the curds (milk solids) separate from the whey (liquid)
  • Strain in non-metal sieve – allow the to drain from the curds until quite dry

Notes:
Whole milk will result in a creamier cheese while skim milk will make a dryer curd

Make your favourite lasagna recipe using the cheese curds; mix in an onion soup mix to make a tasty dip for veggies or crackers; or make the delicious chocolate cookies (recipe follows)

Cocoa Drop Cookies

  • Cream 1 cup of butter with 1 ¾ granulated sugar until fluffy
  • Add 1 cup cheese curds and 1 tsp vanilla – beat thoroughly
  • Add 2 eggs, one at a time beating well after each addition
  • Sift together 2 ½ cups all purpose flour, ½ cup dry cocoa, ½ tsp salt, 1 tsp baking powder and 1 tsp baking soda.
  • Gradually add the dry ingredients to the creamed mixture.
  • Drop from a teaspoon onto greased cookie sheet
  • Bake at 350 degrees F for about 12 minutes
  • While still warm top with a red or green cherry cut in half or your favourite nut

Makes about 6 ½ dozen cookies

Ice Cream

  • Pour 1 cup whole milk into a zippered freezer bag
  • Add ½ tsp vanilla, 1 tbsp sugar and 1tbsp sweetened condensed milk.
  • Seal the bag well
  • Place about one cup powdery snow of finely crushed ice into a large zippered freezer bag. Sprinkle generously with coarse salt. 
  • Put the small bag of ingredients inside the larger bag with the ice – add more ice and/or salt if needed
  • Seal well and knead until the ingredients become ice cream. Watch for leaks – salty ice cream just isn’t nice

Enjoy!

Giant Pumpkin Results: Lively

For Lively, the results are as follows:

Largest Pumpkin
Stephen Smith – Val Therese, ON – 714lbs
Jim Golden – North Bay, ON – 260lbs
Mark Smith – VaL Therese, ON – 126 lbs
Perry Kirkbride – Sudbury, ON – 89 lbs
Nancy McMurdy – Sudbury, ON – 88lbs

Most Perfectly Shaped Pumpkin
Perry Kirkbride – Sudbury, ON
Terri Ranger – Sudbury, ON

Smallest Pumpkin
Markus Schwabe – Sudbury, ON

Oddest Shaped Pumpkin
Markus Schwabe – Sudbury ON