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bargrutenge n ce 1 c#.® DAEMWb hce o A e a w2‘ un n In the first century AD, the Romans were captivated by the peach and began culâ€" tivation. Around 300 BC, the Greeks and Persians were enjoying this juicy fruit. Cultivation of peaches began in China as early as 2000 BC, when the ancient Chinese thought of the peach as a symbol of femiâ€" nine qualities. A Chinese bride was referred to as a peach. local stores. The fuzzy peach is most closely identified with the deep south, particularly Georgia. is juicy, sweet, fraâ€" grant flesh is a favourite in pies, pastries and desserts, but creative chefs have found marvelous uses for the peach in a variety of savory dishes, including poultry, pork and seafood. Peaches give a taste of the deep south ST. JACOBS MIDWIVES provide prenatal care, delivery at hospital or home, and early post partum care to lowâ€"risk women We serve the cities of Kitchener and Waterloo. as well as the townships of Woolwich, Wellesley and Wilmot. Gaby Sabados There are no fees for midwifery services for Ontario residents Registered Midwite he first crops of peachâ€" es are available now at farmers‘ markets and Our clinic is located at 9 Parkside Dr. in St. Jacobs 5 minutes north of Conestoga Mall A limited number of spaces are available No referrals necessary She has accepted a fullâ€"time position beginning September 5, and joins eight other Registered Midwives in the practice. Gaby is a graduate of Laurentian University‘s Midwifery Education Program with a Bachelor‘s of Science Degree in Midwitery She also has a BSc in Health Studies and Women‘s Studies from the University of Waterloo. www.waterloochronicle.ca ST. JACOBS MIDWIVES is pleased to welcome Gaby Sabados, R.M By the midâ€"1700s, peachâ€" es were so plentiful in North America that botanists thought of them as native fruits. The following recipe can be made with any fresh From Italy, the cultivation of peaches spread throughâ€" out Europe and to the Amerâ€" icas, where the early settlers planted them all throughout the eastern coast. Rinse and pat dry fish. Spray roasting pan with nonâ€"stick spray. Arrange fish in the pan and sprinkle with lemon juice, salt and pepâ€" per. white fish, such as cod or halibut. The important thing is that the fish is fresh. 1.5 pounds fresh white fish skin removed 1 tsp. lemon juice 1 salt and pepper 1 tsp. olive oil 2 cup onion, thinly sliced 2 tsp. garlic, slivered 2 tbsp. honey 1.5 pounds peach, peeled and sliced 1/2 cup fresh dill, chopped fine = 1 whole lemon, cut in quarters fresh dill sprigs 2.5 litre 150 hp engine, 5â€"speed transmissicn, air, power windows, locks and mirrors. Heated seats and cruise. Sunroof and upgraded 17" alloys. Full VW ground effects (body kit}, ‘owerepj suspension, . custom 5 tailâ€"lights, rear spoiler, window s tint. 3M hoodguard. Only 4900 kms. Company demonstrator * Reflex Silver/Charcoal cloth. _ PrMe® d races Stk. #1G10626. * Preheat oven to 350 E. Using a second large skil Litestyle Clothing For Men & Women * Titley * Royal Robbine * Woolrich * Auctralian Outback Colleection 06 Jetta 2.5 "Sport" Oneâ€"ofâ€"aâ€"Kind Dilled peach with fish Head 2 Toe Relaxed linenâ€"ike feel and appearance Excellent UV Protection Guaranteed for Life Not to Wear Out Floats + Repels Rain Washable Crushable & Packable 1440 King St. in Rivermorks, St. Jacobs 519â€"664â€"2663 The Tilley 4EMP Hat Place fish on individual plates and spoon peach mixture over fish. Garnish with sprigs of fresh dill. For more information, or to contact Chef Ricardo, eâ€" mail rich@personalchefâ€" ricardo.com, _ or _ visit www personalchefricardo.com. Gently stir in the peaches and simmer for five minâ€" utes. Stir in the dill and remove from heat. Spoon peach mixture around â€" not over the fish â€" and bake approximately 15â€"20 minâ€" utes or until fish is done. Do not overcook. let, heat the oil over mediâ€" umâ€"high heat. Add the onion and garlic and sauté until translucent â€" about five minutes. Reduce the heat to medium, add the honey and stir well. Cook until the onion begins to caramelize, between three and five minutes. â€"â€" (Steud~ ve UPF 59+ mm c n an ue Ts N t Senimie N. +s 0. ioareriten nw@. & mX c utC 2k tora C For more information or to register call: 519â€"503â€"2232 email: linda@vilaconsulting.com or visit www.vilaconsulting.com/vineworks (519)886â€"2360 ext. 241 russell.mceachnie@investorsgroup.com RaMcl;zhnie . I’MStals Retirement & Tax Group Specialist tastln?flm seminar dpm with { six fabulous Hors d‘oeurves. “ $75./person per seminar ‘ $275/person for a four seminar series DATES: ‘ October 2nd, 16th, 23rd & 30th TIME & LOCATION: 6:30 â€" 9:30 at Solé Restaurant & Wine Bar We bring people together to enhance their enjoyment of wine and of life by learning and practicing the art of appreciation. We offer customized entertaining and inspiring wine education services for corporate, home and community events. SPACE IS LIMITED SO RESERVE NOW! fass %Mé Wine Education with Deâ€"Vine Inspiration VINEWORKS