FUNDS FOR FOOD – FARMWORKS IS CULTIVATING FOOD PRODUCERS . . . NSWOOA AGM SET FOR 25 APRIL IN GREAT VILLAGE . . . THE REVIVAL OF LAMB HAM: A COLONIAL TRADITION RENEWED . . . PUBLIC KEPT IN DARK ON AQUACULTURE ISA AND ESCAPES IN N.B. . . . HOT CROSS BUNS . . .
OTHER NEWS OF INTEREST...
FUNDS FOR FOOD – FARMWORKS IS CULTIVATING FOOD PRODUCERS
FarmWorks, Nova Scotia’s Community Economic Development Investment Fund (CEDIF) cooperative directing financial assistance to farms and farm-related enterprise, has reached its first million! A fourth offer of FarmWorks shares has raised $312,400 from Nova Scotians interested in supporting food producers and growing the provincial economy. This brings the three-year total to $1,033,400 and to date loans have been granted to 34 businesses across the province. funds from the new offer will be loaned to applicants who meet FarmWorks criteria of excellent business planning, and homegrown production and sales. (read more)
NSWOOA AGM SET FOR 25 APRIL IN GREAT VILLAGE
This year’s annual general meeting of the Nova Scotia Woodlot Owners and Operators Association will be held Saturday, April 25, at the Masonic Hall in Great Village, N.S.
THE REVIVAL OF LAMB HAM: A COLONIAL TRADITION RENEWED
Roast rack of lamb or a platter of smoked, glazed ham — which dish should be the centerpiece of the Easter table? Lamb is rich in religious symbolism: A sacrificial lamb was first served by Jewish people on Passover, and Christians often refer to Jesus as the Lamb of God. But ham feeds more guests and makes tastier leftovers. Soon, we may not have to choose. Third-generation country-ham curemaster Sam Edwards, of Surry, Va., and shepherd Craig Rogers, owner of Virginia’s Border Springs grass-fed lamb farm, are resurrecting the “lamb ham.” The spring delicacy was a fixture of American foodways in colonial times, gracing the tables of Thomas Jefferson and George Washington. (read more)
PUBLIC KEPT IN DARK ON AQUACULTURE ISA AND ESCAPES IN N.B.
The Atlantic Salmon Federation (ASF) is questioning why both the Federal Government and the Provincial Government in New Brunswick are not being more transparent about disease and escapes of farmed Atlantic salmon within the New Brunswick Aquaculture Industry. The industry is off to a rocky start in 2015 with reported disease and confirmed escapes, but the public is being kept in the dark by both levels of government according to ASF. According to the Canadian Food Inspection Agency website, Infectious Salmon Anemia (ISA) was confirmed in Atlantic salmon on February 25, 2015 at an undisclosed New Brunswick location. (read more)
HOT CROSS BUNS
“Perfect for your Good Friday breakfast. ”
10 ounces whole milk
1lb 2 ounces flour
21/2 ounces sugar
11/2 teaspoons fast-action yeast
2 ounces butter
1 egg, beaten
5 ounces sultanas
1 apple, cored and chopped
2 oranges, zest only
2 teaspoons ground cinnamon
sunflower oil, for greasing the bowl
FOR THE CROSS:
21/2 ounces flour, plus extra for dusting
FOR THE GLAZE:
3 tbsp apricot jam
Bring the milk to the boil and then remove from the heat and leave to cool until it reaches hand temperature.
Mix the flour, sugar, yeast, butter, and egg together in a bowl, then slowly add the warmed milk until it forms a soft, sticky dough.
Add the sultanas, chopped apple, orange zest, and cinnamon, then tip out of the bowl onto a lightly floured surface. Knead the dough for five minutes, or until smooth and elastic.
Put the dough in a lightly oiled bowl, cover with a damp cloth and leave to rise for approximately one hour, or until doubled in size.
Divide the dough into 12 even pieces, and roll each piece into a smooth ball on a lightly floured surface. Arrange the buns on a baking tray lined with parchment, leaving enough space so that the buns just touch when they rise and expand. Set aside to rise for another hour.
Heat the oven to 425°F.
For the cross, mix the flour with about five tablespoons of water in small bowl, adding the water one tablespoon at a time, so that you add just enough for a thick paste. Spoon into a piping bag with a small nozzle. Pipe a line along each row of buns, then repeat in the other direction to create crosses.
Bake for 20-25 minutes on the middle shelf of the oven, or until golden brown.
Gently heat the apricot jam to melt, then sieve to get rid of any chunks. While the jam is still warm, brush over the top of the warm buns and leave to cool. Gently rip the buns apart to serve, revealing temptingly soft edges.
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