CONTACT INFO ON KNOWING WHERE YOUR FOOD IS FROM

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On knowing where your food is from
T
rown’s is dedicated to supporting local farmers and
keeping our communities green. We buy local and fresh
ingredients when possible and include them in our menus.
What is more fresh and local than growing herbs right on site?
he Brown’s team at one of our Toronto locations know
exactly where the herbs in their food come from. They are
responsible for tending a greenhouse right on campus! The
diners get to learn how their food got to their plate and how to use
fresh ingredients during cooking classes throughout the year.
Try growing your own herb garden on a balcony, a
plot of land or on a sunny windowsill.
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This Month’s Theme
id you know that you can get fresh
and healthy ingredients right from
your backyard?
This year Dietitians of Canada are calling us
to “Celebrate food... from field to table!”.
In this issue of Fresh Attitude you’ll find:
•
•
Ways to incorporate fresh and local
foods into your diet.
Recipe ideas from Foodland Ontario.
Did you know?
Canada’s dairy industry produces more
than 665 varieties of cheese. Cheese has
calcium to keep bones healthy.
Contact Info
For more information on our Fresh
Attitude Newsletter, general inquires or
to share your ideas please contact:
Emilie Savard, H.BSc. at:
[email protected]
www.browns.ca
May 2011
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Fresh Attitude Tips and Tricks
Milk and Alternatives
iscover Canada’s food bounty this month.
Fruits
Fruits grown in Canada include Apples, apricots, blueberries,
cherries, cranberries, grapes, peaches, pears, plums,
raspberries, strawberries and many more! In March, Apples
are in season. They make a great mid-afternoon snack!
Vegetables
Canadian beets, cabbage, carrots, greenhouse cucumbers,
onions, potatoes, and squash are all in season this month.
Try a new one each week!
Grains
Grains, including ones grown in Canada like wheat, corn, rye,
oats and barley, provide a host of vitamins and minerals. Try
using whole grains more often! Substitute whole wheat flour
in bread, muffin, and pancake recipes.
West Indian Potato Curry
Dairy farms can be found across Canada. In fact just
under 1 million dairy cows supply Canadians with milk.
Did you know Quebec is the provice that produces the
most varieties of cheese? Try a different local cheese in
your family’s Macaroni and Cheese Recipe tonight!
Meat and Alternatives
Canadian red meat (beef, pork, veal, lamb, venison,
and bison), chicken and fish farms are plentiful, but try
going meatless a few times a week. Meat alternatives like
Canadian eggs or legumes provide high quality nutrition.
Try the recipe below for a hearty meatless meal this week!
Source: Visit www.dietitians.ca and www.foodland.gov.on.ca for
more information
2 Ontario Sweet Potatoes, peeled and cubed
4 canned tomatoes, coarsley chopped
The East Indian influence of curry is very popular in the
1-1/2 cups (375 mL) chicken stock or water
Caribbean. Serve this with rice for an excellent vegetarian
1/2 tsp (2 mL) salt
meal or as a side dish to meat, fish or poultry.
Ingredients:
Preparation:
In saucepan, heat oil over medium heat; cook onions, garlic and ginger
until softened, 2 to 3 minutes. Add curry powder; cook, stirring, for 1
2 tbsp (25 mL) vegetable oil
minute. Add regular and sweet potatoes, tomatoes, stock and salt; bring
2 Ontario Onions, sliced
to boil. Reduce heat, cover and simmer, stirring occasionally, until
2 cloves Ontario Garlic, minced
potatoes are tender.
2 tsp (10 mL) minced fresh gingerroot
1 tbsp (15 mL) curry powder (or to taste)
2 large Ontario Potatoes, peeled and cubed
www.browns.ca
Serves: 4 to 6
May 2011