The Nuttery: Volume 1 Number 1 May/June 1982
Society of Ontario Nut Growers
Ottawa Area Chapter
In this Issue...
The Nuttery, published bi-monthly, is free to members of the Chapter. Subscription for non- members is $5.00/year. The Nuttery depends on its readers for its contents. Please send your questions, news, and contributions with your name and phone number to the editor at Box 156 Kemptville Ont. K0G 1J0, or call 995-2664 in Ottawa
Our third annual meeting decided that we should have a local newsletter for better communication amongst our chapter members. Your communications group prepared this first issue, and has made plans for continued production. With your support, encouragement, and contributions, the newsletter will become one of our most valuable assets.
Alec Jones, President
SONG: There will be two working Saturday meetings of the local Chapter at the Baxter Nut Grove in the Baxter Conservation Area on May 1 and May 8 for field work and general cleanup, as well as a seed exchange. On both days we will be meeting at 10:00 AM at the Baxter Interpretation Center. If you are interested in attending, or know someone who might be, please contact a member for further information and directions. Coffee and some kitchen facilities are available, but remember to bring a bag lunch. The Baxter Center is near North Gower on the Rideau.
SONG: The Decennial Annual Meeting of the Society of Ontario Nut Growers will be held at the Niagara Nut Grove, Niagara-on-the-Lake, Ont., on July 31, 1982.
NNGA: The Northern Nut Growers Association will have its annual general meeting on August 1 to 4, 1982 at Painesville, Ohio.
SONG: The July field day of the local chapter is tentatively scheduled for July 17 at Merrickville. Other field trips are planned for this summer and fall, and further information will be available in subsequent newsletters, or by contacting members.
From the nut use group, a hint on shelling Butternuts: A hot water bath will make them easier to shell. Place them in a heat resistant bowl and cover with boiling water. Let stand for 15 minutes. Drain and crack with your nutcracker. Expect to pick out the meat with a sharp pointed nut pick.
This recipe is from the book "A world of Nut Recipes" by Morton G. Clark (1967 Avenel Books, New York). Filled with many tantalizing recipes using nuts. Herewith an example using the indigenous Butternut.
½ cup brown sugar ¾ cup cold water ½ cup molasses ¾ cup milk 1 cup sifted white flour 1 tsp salt 2½ tsp baking powder ¾ tsp baking soda 2 cup unsifted fine whole wheat flour ¾ cup butternuts, in random-size pieces
Dissolve sugar in cold water; add molasses and milk. Sift white flour, salt, baking powder and baking soda together. Combine with unsifted whole wheat flour. Blend. Add liquid mixture and blend again. Stir in butternuts. Grease a loaf pan, line it with wax paper, and then grease the paper. Add dough. Shake the pan to settle the dough evenly. Bake at 275°F for 2 hours. Turn out on a rack to cool and peel off the paper. Let stand until absolutely cold before slicing. Better still, wrap the bread when cold and let it stand for 24 hours before using. English walnuts, pecans, or coarsely chopped roasted peanuts may be used instead of butternuts, making a different bread, of course, but all are delicious.
Provided by ECSONG. Feel free to copy with a credit.