Farmers Day

Foar more great pictures like this go to www.bellaspur.com

Happy Farmers Day.  Back when we were kids this meant that we had a day off of school and often it would also be the local 4H Achievement day.  Now it is hardly recognised.  No parades, no special recognition to the one sector that makes sure that we have food to put on our tables each day.  Canadians should be thankful for the relatively inexpensive , high quality food that they have access to.

Average share of household spending on major items

1969

Food - 18.7 per cent
Shelter - 15.2 per cent
Clothing - 8.1 per cent
Transportation - 13.1 per cent
Personal taxes - 13.5 per cent

2009

Food - 10.2 per cent
Shelter - 19.8 per cent
Clothing - 4 per cent
Transportation - 13.7 per cent
Personal taxes - 20.2 per cent
Source: Statistics Canada

Statistics Canada figures show that, in 1969, food ate up 18.7 per cent of spending in the average household. By 2009, that number had fallen to 10.2 per cent.
That 18.7 per cent level in 1969 put food at the top of the household spending list, ahead of shelter, personal taxes, clothing and transportation. Fast forward four decades — a period of time that also saw an increase in Canadians' average incomes — and the percentage of household spending devoted to food has fallen to near the bottom of that.

Although 10% of your household income is a lot of money, don`t think for a minute that all of that is going to the farmer. According to the Canadian Wheat Board, a loaf of bread that might cost $2 or $3 in the grocery store generates about 13 cents for the wheat grower.

In 1933, Americans spent 21.9 percent of their income on their food at home. Today, according to the United States Department of Agriculture, they spend just 5.7 percent on food eaten at home.
 
Compared that to the rest of the world: The United Kingdom 8.6 percent, Canada 9.2 percent, Australia 10.7 percent, Germany 11.4 percent, Hong Kong 12.2 percent, France 13.5 percent, Japan 14.2 percent, Israel 17.7 percent, South Africa 19.8 percent, Chile 23.3 percent, Mexico 24.0 percent, Brazil 24.7 percent, Russia 28.0 percent, China 32.9 percent, India 35.4 percent, Philippines 36.7 percent, Egypt 38.1 percent, Morocco 40.4 percent, Indonesia 43.0 percent, Kenya 44.9 percent, and Pakistan 45.5 percent.

So today if you know someone that produces food, why not take them for lunch or at least say THANK YOU.  For those of you that are the producers, take a moment to reflect on the impact that you have on families, locally and around the world. 

Tonight they may be eating beef that was raised from your genetics , along with potatoes and vegetable that were grown by your neighbors. 

What's Cooking?

 I love to read cookbooks.  Rob will tell you that I probably read them more than use them.  I seem to have a lot of them but there are a few that are my favorites. 

If you have ever been invited to a gathering of my family (especially the Groeneveld side) then you will know how much we enjoy our food and how many great cooks we have in the family.  The one who got us all started on down home comfort food cooking would be my Grandma Groeneveld.  "Daisy" was known to always be cooking a meal or baking.  I probably remember her the most for standing at the kitchen sink peeling potatoes.  A few years ago My Aunt Betty published her own cookbook - "Hand Me Down Recipes - For the Joy of Cooking" 

Now the only way to get one of these is to be family.  It's almost worth it to marry into our crazy family to get the cookbook.  Two of my favorite's are the Cinnamon Buns and the Corn Chowder. 

Aunt Betty turned 75 this week.  She is a great lady with so many talents from cooking, sewing, our annual family calendar and recording the family history.  Not sure what we would do without her.

There are other family members that have their specialty recipe's too.  Uncle Jack is known for his ribs and wings on Christmas Eve.  He has now extended that to anything that you can deep fry.  Pickles and onion rings, were added this year. 

Uncle Jack on Christmas Eve 2010

Kim's Shrimp Jambalaya is out of this world and also part of the Christmas Eve menu.  And I never turn down Aunt Gaylene's chocolate fudge. 

Heather has taken her cupcakes and started a business with them.  You can find her at Original Jane's Cupcakes

My dad Chuck is always thinking of new marinades and sauces to whip up for the Steak Challenges he does for the Alberta Simmental Association and Beef demonstrations that he does for the Alberta Beef Producers.

2011 Steak Challenge Champions at Camrose Bull Congress

Rob's brother Murray is one of the best when it comes to serving up a Prime rib.  It was a great meal to have on Boxing Day this year along with the traditional ham.

As far as actual recipe books here are some that I use and love the most.:


The Alberta 4H Cookbooks
4-H Potlucks are the best




The Pioneer Women - A Christmas Gift in 2009
from Crystal - Great Chicken Fried Steak



Cooking for the Rushed Series
Sandi Richard

Mini Cookbooks from the
Beef Information Centre

Give me a heads up when you are in the area and I will find something special to serve.

Beef It's Whats for Dinner

The slogan "Beef...it's what's for Dinner" is one that you can find all across America.  Evidently people in Canada are thinking the same thing.  The lifestyle magazine Canadian Living just released their food trends for 2010.  Here is what their research found:

CanadianLiving.com December 2010 Food Trends Report

Decadent cheesecake and beef tenderloin moving up in the trends is a good reflection that Canada's healthier economy is making its way to the dinner table.

Toronto, ON (Vocus/PRWEB) January 12, 2011

The Food Trends Report is a monthly review of food trends among Canadian home cooks. CanadianLiving.com has been an authority in the Canadian online food community since 1996 and welcomes over 1.3 million visitors monthly.

CANADIAN FOOD CRAVING OF THE MONTH
Searches for Beef Stew increased 2000% over 2009. "What I’ve seen across the board is continuing resurgence in recipes that your grandmother would have made for you – core Canadian recipes like beef stew,” explains Canadianliving.com Food Editor, Colleen Tully.
WHAT’S IN

•     NEW TREND for 2010 - Beef Tenderloin
•     NEW TREND for 2010 - Making your own bread
•     NEW TREND for 2010 - Italian cooking
•     Cheesecake - Up 4000%
•     Cookies - Up 2000%

BEHIND WHAT’S IN
“Decadent cheesecake and beef tenderloin moving up in the trends is a good reflection that Canada’s healthier economy is making its way to the dinner table,” suggests Tully.
WHAT’S OUT

•     Appetizers - Down 35%
•     Christmas cookies - Down 30%
•     Chicken - Down 15%

BEHIND WHAT’S OUT
“The appetizer boom of 2009, which saw a huge increase in interest, looks like it's finally slowing down. Home cooks are rediscovering the rustic flavors of heartier meats after a solid year of increased interest in poultry. “
For further information and interview opportunities please contact Canadian Living Food Director Annabelle Waugh at 416-733-7600, extension 4819. For the latest recipe and food trends visit http://www.canadianliving.com/

Here is a great recipe from the Beef Information Centre.

Slow-Cooker Beef Goulash

Serve this hearty dish with a dollop of sour cream if you like and steaming hot egg noodles or mashed potatoes. This recipe makes enough for casual entertaining or make the Small Batch Version (below) to serve a small family (serves 2 with leftovers).

2 tbsp (30 mL)	all-purpose flour
½ tsp (2 mL)	EACH salt and pepper
2 lb (1 kg)	1-inch (2.5 cm) Beef Stewing Cubes
2 tbsp (30 mL)	vegetable oil
2	onions, sliced lengthwise into eighths
2	cloves garlic, minced
¾ cup (175 mL)	red wine
1 cup (250 mL)	bottled chili sauce
1	can (28 oz /796 mL) diced tomatoes
¼ cup (50 mL)	paprika

1. Combine flour, salt and pepper in slow-cooker. Add beef and toss to coat. In large skillet, heat 1 tbsp (15 mL) oil over medium-high heat; brown seasoned meat, in 4 batches and adding oil as necessary. Return meat to slow-cooker.
2. Add remaining oil to skillet; cook onions and garlic for 1 minute. Add wine and bring to boil, scraping up brown bits from bottom of pan. Pour over beef; stir in chili sauce, tomatoes and paprika.
3. Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours, until meat is tender.

• Small Batch Version: Prepare recipe as above, substituting 1 can (19 oz/540 mL) seasoned tomatoes for the plain tomatoes and reducing all ingredients by half. Cook on Low for 5 to 6 hours or High for 2 to 3 hours. Makes 4 servings.
• BRIGHT IDEA: No slow-cooker? Use a Dutch oven pot to brown meat and then simmer, covered, in 325°F (160°C) oven for about 2 hours.

So the next time one of your friends is "dishing"  beef, you can let them know that not only is it healthy for you it is also "Trendy".  Let's keep the trend going for 2011. Have a great weekend and stay warm.