For immediate release
October 8, 2014
Celebrate the harvest season at the Canada Agriculture and Food Museum
OTTAWA, October 8, 2014 – If you’ve waited all year in anticipation of the delicious turkey with cranberry sauce traditionally served at Thanksgiving, you’ll love what the Canada Agriculture and Food Museum will be serving up on the week-end of October 11 and 12.
The aroma of cranberries will be wafting from the demonstration kitchen, where visitors will have the opportunity to learn how to make and preserve their own cranberry sauce. In between cranberry sauce demonstrations, visitors to the demonstration kitchen will also be offered to learn delicious ways to deal with any turkey, stuffing and cranberry sauce that may be leftover after the Thanksgiving guests have left, because it would be a real shame to see any of those delicious staples go to waste.
If all that Thanksgiving cooking makes you thirsty, there’ll be some fresh apple cider to quench your thirst. See how the slightly bruised and bumped apples get transformed to make this delicious refreshing drink, and you can work off some of the food you may have tasted in the demonstration kitchen by operating the press yourself, or by taking a walk between the various barns to visit the animals.
Of course, at the root of it, Thanksgiving is the time to reflect on the bounty of the crops that are being harvested before Winter comes. You’ll find out everything there is to know about crops you may be familiar with, such as corn, potatoes and wheat; but did you know Canada also has commercial harvests of mustard, lentils and chickpeas? There’s a lot more to learn, so this Thanksgiving week-end, come celebrate the harvest with us at the CAFM.
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