acres 6h NEelablos the YP 81 Morrison Point Road (613) 476-7241 Vicki Emlaw, Gavin North, Bay Woodyard (with help from Lori Farrington, Lara Hoshizald & Daniel Sanchez-Bravo Erade) August 1, 2001 On The Stand Now potatoes (yellow and red) beans (green, purple and yellow) mixed salad greens okra peppers (sweet and hot) baby carrots cucumbers (slicing and pickling) zucchini (round and regular) summer squash beets garlic herbs- dill, cilantro, sweet basil, Thai basil, lemon basil, purple basil, rosemary, oregano, thyme, mint, lemon balm Volume 1 Issue 4 Fresh organic eggs Mopo's' newest pesto: Basil and garlic scape pesto; along with our green garlic pesto and the infamous garlic scape pesto : Coming Soon tomatoes - we have over twenty heirloom varieties melons -cantaloupe, muskmelon honeydew, watermelon Four Basil pesto: featuring sweet;Jemon, purple and Thai basil Back at last! "Honey Pie Hives and Herbals' honey - 'Boars of Babylof' wild boar sausage - Two flavours: Honey & Garlic and Beer Sinoked Bratwurst (with Glenora Springs beer!) "Pat's Jams'- County famous! 'Guyana's Finest' hot sauce (made in Milford) Miller's maple syrup Recipes Okra - 'abelmoschus esculentus' or "hibiscus esculentus' Okra grows wild on the banks of the Nile in Egypt. The Egyptians first cultivated it in the 12th century BC. It was then propagated through North Africa to the Medi- terranean, the Balkans, and India. It was brought to North America through New Orleans where it is used in gumbo, Seuthera Fried Okra from the kitchen of Bay's grandmother June Geiger -cut okra into bite sized pieces -dip into beaten egg -roll in cornmeal ~deep fry in peanut or corn oil -shake in a paper bag to absorb oil ~salt Creamy New Potatoes and Beans from the kitchen of Vicki's grandmother Floral Minaker -boil together new potatoes and green beans ~drain off most of the water -heat a cup of milk and thicken with 1 tablespoon of flour -add to potatoes and beans and the rest of the cooking water -add salt and pepper Stuffed Round Zucchini from the kitchen of Chris DaSilva, Duke of Marysburgh Pub, Waupoos -cut off the top of a round zucchini -hollow out the inside -fry the zucchini flesh with onions, garlic, tomatoes and any type of ground meat. (we add basil and garlic scape pesto and use wild boar sausage. -stuff the zucchini with the filling and put the top back on wrap in foil and put it on the BBQ for 15 or 20 min.