99.3 County FM
2 - 38 Cold Storage Road K0K 2T0 Picton, ON, Canada

AS HEARD ON THE COUNTY GRAPEVINE: Chef Ian Chislett shared his recipe for Chorizo butternut squash puree. 8 servings 4 clv garlic smashed 3 large sweet onion 2 spring rosemary... 2kg butternut squash/kuri squash 2 L veg or chicken stock 450g Chorizo or Andouille Sausage 1/2 baguette stale bread Olive oil, Salt and pepper 1-2 large chilis 4oz maple syrup plus 2oz reserved 1 bunch parsley finely chopped 1/2 bunch sage finely chopped Method: Preheat your oven to 375 Peel your onions, pick your rosemary from the stem. Cut the squash vertically into two halves, scoop out and save the seeds and pulp. Arrange the squash cut side up on a parchment lined sheet tray. Liberally season with salt, pepper olive oil and maple syrup. Roast uncovered for 20 min. Take all of your extra veg (peels too!) And all of the guts from the squash and combine with stock in a medium pot. Bring to a simmer. After 20 min having removed the casing from the sausages arrange on the same trays as the squash, ensuring you have some space, if not use a second casserole dish or tray. While these are roasting thinly slice onions and toss them into a medium large stock pot with about 2 oz of olive oil. Sweat the onions slowly and gradually, once they become translucent and aromatic add the rosemary and smashed garlic. If you enjoy spice add finely diced Chilis here. Continue sweating about 5 minutes. Once the squash are tender (almost like mashed potatoes) remove from oven, pour all of the juice from the tray over your onion garlic mixture. If the sausage are not cooked through (165F) return to oven until done. Scoop all of the flesh out of the squash and add to your onion garlic mixture, add the skins to your stock pot. Cook out squash, garlic and onions until mixture seems to be drying out slightly about 12 min over medium low heat. Stir often. Once you start to hear a slight fizzle in the pan deglaze with 2oz of whatever you are drinking. White wine, light or amber beers, whiskey brandy all add a bit of character to each batch. Place a strainer in your "squash pot" and drain your "stock pot" into it. Discard the stock veg. Allow squash pot to come to a boil and then puree with an immersion blender or a stand blender. Add water or stock to help achieve desired consistency. Season with salt and pepper For garnish, Cut stale baguette into long bias slices and place on same tray you roasted the squash and sausage on. Drizzle with olive oil and black pepper and bake 8-10 min at 350F. Crumble cooked sausage into a small bowl with olive oil and chopped parsley, sage and remaining maple syrup Fill bowls with soup place crostini across the bowl and spoon generous portion of sausage mix over top. Enjoy

WEDNESDAY ON THE COUNTY GRAPEVINE (12:10 p.m. & 6:10 p.m.) THE COUNTY COOKS: Chef Ian Chislett of Parson’s Brewing Co. gives Chef Albert Ponzo a preview of their unique and special menu items for Countylicious and shares his recipe for Chorizo butternut squash puree. TAKING CARE OF BUSINESS: Worth repeating: Craig Mills learns about the business of making/recording music from Caleb Hutton of Back Forty Productions. THE COUNTY, NATURALLY: Tim Johnson, a Great Lakes marine biologist, talks about the new, hi-tech research tools being used at the Glenora Fisheries Station. Listen on the radio or listen online www.993countyfm.ca

TUESDAY ON THE COUNTY GRAPEVINE (12:10 p.m. & 6:10 p.m.) HALLOWEEN: Dr. Piotr Oglaza, Medical Officer of Health, discusses making Halloween safe and fun for all. OSTEOPATHY: Mariko Reilly of Kenko Osteopathy and Wellness describes what osteopathy is all about and how it may benefit you. FLU SHOT: Dr Anne Nancekievill pf PEFHT provides information on this seasons flu shots and your options to protect you and your family. Listen on the radio or listen online www.993countyfm.ca

MONDAY ON THE JIM JJ JOHNSTON MORNING SHOW, AS USUAL, IT’S ALL ABOUT THE COUNTY! The fun begins with another episode of 'We are morons'. You'll hear 'Reflections of a Boomer', Comedian Jim Gaffigan talks Halloween, the 7 o'clock ‘70s show theme is 'Spooky' to kick off Halloween week and hear Chuck Mead's hilarious take off of 'I've Been Everywhere' called 'I Ain't Been Nowhere'. At 7:10 and 9:10 am it’s the original County Boy Willard Shiteski talking County stories, his family and his visit to the golf course this past weekend. Hear the 'Bang the Drum' Monday morning song just after 8 featuring Steven Wright and at 8:50 it's Reggae cover versions with Ras Bingi's Reggae Remake. Wake up every Monday morning with Jim JJ Johnston on 99.3 County FM. Give it a shot! He does his best to take the Mundane out of Mondays.

MONDAY ON THE COUNTY GRAPEVINE (12:10 p.m. & 6:10 p.m.) HOSPITAL $$$: MPP Todd Smith on the future of the PEC Memorial Hospital, availability of flu shots, rapid testing and protecting residents in long-term care. MAYOR’S REPORT: Mayor Steve Ferguson’s report to residents includes update on Covid-19 cases, enhanced screening protocols and Quinte Business Achievement Awards. WHAT’S IN A NAME: Lyndon B. Johnston and Rick Nelson reveal what it’s like to have the same name as a famous person. Listen on the radio or listen online www.993countyfm.ca

AS HEARD ON THE COUNTY WRITESTHE COUNTY READS: The first storyteller: Alan Gratias. The first County-based author: Vicki Delany. The first author ‘from away’: Terry Fallis.