Sunday, July 1, 2012

School's Out for Summer

The end of a school year signals so many fun things: vacations, staycations, swimming pools, keeping cool, fresh fruit pies and wagon rides.

If you're planning on spending your summer days in the Springridge Fun Farm are the top 5 reasons why a season pass is a great option:

-you visit the Fun Farm Yard more than 5 times a season (you will save $!)
-you live close by
-you have small children or a busy family that can only stay for short visits
-you love fresh air and exploring outside
-you are looking for a fun, educational, safe place to spend an afternoon

An individual season pass is $20 and a family pass for 4 is $70. See Judy, Donna or June at our admission booth for more information.

The month of July also means that summer fruit is in season! Freshly picked raspberries, blueberries and sweet peas are available in the Barn Market.

Did you know that 1.3 million pounds of raspberries are harvested in Ontario each year? According to our friends at Foodland Ontario, that's enough raspberries to make 1.7 million tarts! Both raspberries and blueberries are a good source of Vitamin C and fibre.

Sweet peas are best eaten as soon as they are picked! Grab a bag and shell them on your patio on a hot summer evening. Try them in our light, flavourful recipe for Summer Sweet Pea Quiche:

1 9-inch single crust pastry shell
3/4 cup Ontario sweet peas (shelled)
1 cup grated Ontario swiss cheese
2 tbsp Ontario chives or 1 green onion, chopped
4 Ontario eggs
1 ¼ cups milk
2 tbsp Springridge Farm Lemon Dill Mustard
Salt and pepper to taste

Bring a medium-sized pot of lightly salted water to a boil over high heat. Add peas and cook for just 30 seconds. Drain immediately into a colander and transfer peas to a bowl of ice water to stop the cooking and set their colour. Once cool, drain peas thoroughly. Spread mustard over bottom of pie shell. Add grated swiss cheese, peas, and sprinkle with chives or green onions. In a medium bowl, lightly beat eggs and milk, season with salt and pepper. Pour over quiche (you may not need all of the egg mixture – don’t worry). Set quiche on a parchment-lined baking sheet to catch any drips. Bake in preheated 375F oven for about 40-50 minutes or until puffed and set in the centre. Enjoy!