Niagara on the Lake, Ontario


Often called the loveliest town in Ontario, Niagara-on-the-Lake has a long and distinguished history. Site of the old Neutral Indian village of Onghiara, it was settled at the close of the American Revolution by Loyalists coming to Upper Canada, many of whom had been members of the much feared Butler's Rangers based during the American Revolution at Fort Niagara, then under British control.

In 1781 the British Government purchased land from the Mississaugas; a strip of land 6 miles wide along the western bank of the Niagara River for "300 suits of clothing". By 1782, 16 families had become established and had cleared 236 acres. In 1791 part of the military reserve at the mouth of the river was chosen as the future townsite. In 1792, Newark - as it was named by Governor Simcoe, became the first capital of the newly-created colony of Upper Canada, and the legislature met here for five sessions, until Lieutenant-Governor John Graves Simcoe moved the capital to York. By 1796, 70 new homes were built, and the town continued to prosper as the economic, administrative and judicial centre for the Niagara Peninsula. The physical appearance of the town, with the exception of the powder magazine at Fort George was virtually erased by the burning of the town by the Americans during the war of 1812. Rebuilt, Niagara became an active commercial centre, with a busy shipping and ship-building industry, as well as many shops and warehouses. The beautiful old homes lining the tree-shaded streets attest to the prosperity of its citizens.

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Strawberry Hummus

1
2 c
3 tbsp
2 tbsp
1 tsp
1/2 tsp
15 oz can chickpeas
fresh strawberries
raw honey or pure maple syrup
nut or seed butter
vanilla extract
freshly grated ginger

Add all of the ingredients to a food processor and mix until smooth & creamy. Chill in the fridge for a couple of hours. Store in an airtight container in the fridge for up to one week.

Keep Cooking

Grilled Sweet Potatoes with Apples

2
1


1/2 c
large sweet potatoes, sliced
apple, peeled, cored & thinly sliced
ground cinnamon to taste
white sugar to taste
butter

Preheat an outdoor grill. In a bowl, toss the sweet potato and apple slices with the cinnamon and sugar. Divide the mixture into 4 portions, place each on a large piece of aluminum foil. Top each with an equal amount of butter. Tightly seal foil around each portion. Place foil packets on the grill, and cook 40 minutes, turning every 5 to 10 minutes, until potatoes & apples are tender