Louise Harris moved to Haldimand County from Norfolk County about five years ago. She said she was “lured from the sands of Norfolk to the clay of Haldimand by my husband Ron Atkinson. I thought I was retired (teaching), but I married a grain farmer.” She also has two daughters and six grandchildren who live close by. Even though there is lots of work to be done on a farm, it has not stopped Louise from becoming an active volunteer in the community. She helps at the Cayuga Food Bank, offering her time to stock shelves, always diligently checking those expiry dates. She also volunteers with the Selkirk Community Hall, Fisherville Lions, and has joined Haldimand 4-H. Louise grew up in Norfolk and was active in 4-H as a member, became a leader of the Horse Club, and also volunteered on the Ontario 4-H Council at its inception.
Another big part of Louise’s life are her horses. In the past she has trained horses, shown them, been a judge, and has given horse riding lessons. Today she mostly trail rides, but will compete when the weather is just right – cool. She said she “tries to keep her addiction under control” by having only three horses at the present time and a pony for the grandchildren.
When I was discussing recipes with Louise and Ron, she said “it’s all about easy recipes for me”! The bean salad is one she found online but she tweaked it to make it her own. It was Ron who suggested she share her pumpkin pie recipe. He said he likes to add a drizzle of honey to his pie. Enjoy!
Bean Salad
- 1 (540 ml) can six bean medley
- 1 (340 ml) can peaches and cream corn (or sweet corn works)
- 1 small red onion, minced
- 3 tablespoons fresh parsley or basil, chopped
- 3 tablespoons olive oil
- 4 tablespoons apple cider vinegar
- ½ to 1 teaspoon sugar
- 1 pinch fresh ground black pepper
- ¼ cup feta cheese
- Open can of beans and pour into a strainer. Rinse off the beans. Pour into a large mixing bowl.
- Repeat first step with the corn, and add to the beans.
- Add remaining ingredients and mix together.
- This recipe works best if allowed to sit for several hours for the flavours to blend. (I can never wait that long and it is still delicious)
Pumpkin Pie
- 1 (398 ml) can pure pumpkin
- 2/3 cup brown sugar, firmly packed
- 1½ teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 3 eggs slightly beaten
- 1 cup of evaporated milk
- 1 deep dish frozen pie shell
- Preheat oven to 450°F.
- Mix dry ingredients in large bowl.
- Add wet ingredients, blend well.
- Pour into pie shell.
- Bake 10 minutes and reduce heat to 350° F.
- Bake an additional 40 – 45 minutes. Use a knife to test. It will come out clean when it’s done.
