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An A-plus report and is alwa received with app and appreciation. Undoubtedly so this At the pageant’s conclu- sion, $1,000 was presented by Mrs. Sherban to Allan Bell, representing the breast health centre at Markham Stouffville Hospital. The event sponsor was Shoeless Joe’s of Stoufiville. The master of ceremonies wastce Parry. The Burtons have been involved in each and every pageant dating back to 1967. The dazzling stage décor was all part of their handiwork. The pageant committee included: Sue Sherban, fesâ€" tival chair, Jeni Hoover, Bar- bara Sharpe, Chris Berry, Jacquie Chong. Bruce and Bunny Burton; Gerri Seeley and Heidi Wallis Cynthia was one of seven entries in a glittering 25th anniversary Strawber- ry Festival pageant in the Great Hall of Christ Church Anglican Saturday. Cyn- thia was crowned by the 1991-92 festival queen, Jeni (Montgomery) Hoover. This summer she'll graduate with an agricul- ture degree from the Uniâ€" versity of Guelph, majoring in animal science. Interests include riding and train- ing horses, hockey, writing her own songs and playing During the contest, the audience thrilled to vocal selections by Nicole Straw- bridge, Beth Polese and Michael Smith. For ‘ Cynthia, the pag- eant success concludes three exciting years during which time she was cho- sen the 2008 ambassador of Markham Fair and later placed in the top seven at the 2009 Miss CNE com- petition. Runners-up were Shaunna Stellinga and Rhonda Wllson, both 16. Other entrants included: Kirstie Hembruff, 18; Courtney Martin, 19; Haley Guy, 19 and Samantha Newmarch, 20. Shaunna Stellinga was selected miss congeniality. Kirstie Hembrufi received the talent award. queen. She's 21-year-old Cyn- thia Schickedanz of Bal- lantlae. ‘ Another crown for new festival queen l-plus for fair hitchurch- Stouffville has a StI‘aWberry F e s t iv a l Jim Thomas is a Stoujfi/ille resident who has writvenfor aim newsmmrs for more than 50 ymrs. “We’re all very excited," she said. “Quite obviously we’re doing things right." The fajr’s 2009 atten- dance was 57,500. Out of this number, 38,500 were local residents. The fair’s general man- ager labeled the report “amazing”. Eighty-nine percent of respondents claimed agriculture and farming as important education topics within households with Old McDonald's Farm heading the list. Ninety-seven per cent said “Markham Fair enhances the quality of life for people living in York Region". Ninety-nine percent believed events, like Markham Fair, are imporâ€" tant Canadian traditions. The economic impact of the fair, described as “phenomenal” by general manager Michelle lrwin, was estimated at $1.1 mil- lion. This is the amount of money spent by fair-goers. Markham and 19 other fairs across the country were included in the study. The Markham findings were outlined recently to the board by Stouffville’s Michael Harkner, a senior partner with Enigma. The data, Mr. Harkner said,was collected through on-site interviews with 800 people during the fair’s four day span last fall. It came by way of a sur- vey conducted recently by EnigmaResearchCorpora- tion, working in co-operaâ€" tion with the Association of Fairs and Exhibitions and Agri-Food Canada. And undoubtedly so last month for the presiâ€" dent and directors of Markham Fair, which is also Whitchurch- Stoufiville’s local fair. month for, hundreds of local elementary and sec- ondary students. Roaming Around with Jim Thomas ‘S OUVLAKI .Q :wwzl The sidewalk is full and ready to go this morning. What you’ll find is a new shipment of 6” hibiscus for full-sun planters, et mother of assorted beautiful hanging baskets, some really nice bouganvillea hangers, a whole bunch of 4” assorted pots of annuals for planters, more patio ts, includin some in hexagonal fibre, and the last batch 0 big Boston ems. There are a good lot of nice nias and coleus for shade, as well as hangin baskets of Tu us and Rieger Begonias. Some of the 3 er stuff is winding down a blt, so don’t leave it too late ......... it’s now OK to plant! was. ch. 31.49/1603 the smoked salt an interesting addition to seasonings and marinades...we even prepare pecans with it. We use sea salt in a lot of our kitchen dishes, including most of our sausages. Both are regularly $8.95, % on the smoked being 125g. m3 and the other being 240g. wm and fall “he the tides, but currently it’s at a nap (low) level. More inventory is arriving, in fact some is here now and we’re going to do a feature on it. It’s Maldon Sea Salt, which comes your way from Essa County in England. There are two types, one which is totally au nature], and the other Smoked. I find well. chulat 37.93/11) This is not the bi thick yellowfin cut into steaks, but fillet chunks more like unks of salmon in size. Cooking is similar to Mahi Mahi or Grouper -- LI Probably grillin is best! $ ms We’ll have reciiesl . WEEK We’ll hév'e reci'pes! um buns like. Regis'sm/lb SEA SALT SPECIALS IN EFFECT UNTIL CLOSING SUNDAY JUNE 7 TH INOE'IIOIN' GIOCII Our selection of Sea Salts tends to rise Mon. 1 1:004:00 ~ 'I‘ucs.â€"Thun. 9:00-7:00 ~ Fri. 9:00-8:00 Sat. 9:00-6:00 ~ Sun. 10:00â€"55:00 548 Carlton Road, Unionville www. thcvillagegrocer. com You know that we try as best we can to do ‘Theme baking’ with a feature flavour that’s either current or we wish was current, and this week, Backyard Rhubarb is very current. Most of you who are my age or even older would remember eating stalks of rhubarb from the backyard, just as-is ..... but only the red part! We’ll be making .......... Rhubarb Tarts ..... these are made in our pastry shells, with rhubarb, apples and orange zest, and then with a crumble topping. Reg .................................................. 85.99/6 pack Rhubarb-White Chocolate Cheesecake. ......... this has a shortbread crust, the cheese of course, with stewed rhubarb that has been jacked-up with cinnamon, candied ginger and white chocolate. We’ll be making two sizes, reg ........ $14.95 and $22.95 each Rhubarb Custard Mumns ..... these have a hint of Orange, Rhubarb chunks, custard in the middle and to red With f .99 each Rhubarb Pies ..... these are the 9” size, with either a pastry or streusel top. They are made with our amazing rhubarb, enough sugar to We the sourness (but no more) and some orange zest to work its wonder on the flavour. I love these oldâ€"time pies, and so do most of the old-time members of my family. Reg ........................................................ $9.95 each Rhubarb Coffee Cake...made % with sour cream, ‘spices’, lots : I of rhubarb and oran e zest. 5 fig; Reg ................... $17. 5 each m THIS WEEK 940-1770 Hours: