T: 613-965-6381
1671 Salem Road, Consecon, ON

May 2016 Newsletter

Getting ready for May 15th. We are having coffee/tea and cookies at the shack for anyone who wants to take a walk around and check out the flowers. Weather permitting of course. We will be there from 10am to 2pm. We hope to see everyone there.

We will be at the Prince Edward Horticilture Show in Picton On June 11th, at Herma’s on Highway 28 north of Port Hope on June 29th, and a golf tournament on June 30th.

We will be at the shack on Saturday from 9am to 2pm. The coffee will be on and the store will be open. If you can’t make it to out during our regular hours and need something from the store please call and we can arrange to meet you there.

The second meeting for the Walts Sugar Shack Shindig – for the Prince Edward Hospital Foundation was on Thursday this week. Please save the date August 6th from 8am to 7pm. We are starting the day with a pancake breakfast. At lunchtime and dinner we are offering hamburgs, hotdogs, or beef on a bun. We are also having french fries, tea, coffee, or water. We are having a draw for $350 worth of meat at Gilmours – this is sponsored by Gilmours meats and Waltz Acres Farms. There is going to be a silent auction and an on-line auction for those of you who can’t make it to the event, or if you just want to help out. We are looking for donations for both of these events. If you are interested in donating please call us at 613-965-6381. There is also going to be a vendors market. If you are interested in setting up a booth please contact us at 613-965-6381. Live music is going to happening all day. There will be maple candy floss, taffy in the snow and 4H is going to be offering milkshakes for sale. The fire department is bringing there new fire truck and an old fire truck. There will be wagon rides from the parking areas.


Cucmber Yougurt Salad with Maple Syrup

2 English cucumber cut into 1/4″ slices.
4 shallots finely chopped
1 tbsp fresh dill chopped
1/3 cup whipping cream
1/4 cup plain yogurt
1/4 cup apple cider vinegar
2 tbsp maple syrup
Salt and pepper to taste.
Whip the cream until soft peaks form. Add yogurt, vinegar, maple syrup and salt and pepper. Add the cucmber and shallots and dill. Mix well. Cover and refrigerate. This salad is better if left overnight so that flavours develop more. Garnish with sprigs of fresh dill.

Maple Mustard Barbecue Sauce

1/3 cup pure Walts maple syrup
2 tablespoons dijon mustard or other strong mustard
juice of 1 medium lemon – about 2 tablespoons
1 clove crushed garlic
1 teaspoon cracked black pepper
1/2 teaspoon crushed dried thyme
1/3 cup peanut or other mild oil.
Whisk together the maple syrup, mustard, lemon juice, garlic, pepper and thyme in a medium bowl. Slowly whisk in the oil to emulsify the sauce. Refrigerate – tightly covered for up to a couple of weeks.

If you have any maple recipes that you would like to share please send them to us and we will get them into our newsletter and on our website.