Listing Spotlight: 4 Kimini Drive
We have a bungalow listed right now in a lovely spot in Stittsville. Situated on a 2.31 acre lot, this space offers so much privacy while still being close to great amenities! The bungalow is spacious, with large principal rooms and lots of potential to make it work best for your family. For more details visit our website HERE.
Located just outside of Stittsville proper this home gives you easy access to the amenities of Stittsville, Kanata, Richmond and even Barrhaven just down Fallowfield Road. That means access to great schools, grocery stores, pharmacies, parks, clinics, fitness centres and more. In the neighbourhood of 4 Kimini Drive, Red Pine Estates, there is a large pond that you can boat on, fish from and even skate on in the winter! However, what all of the nearby areas have in common now are fantastic Farmer’s Markets. There is a brand new market in Stittsville’s Village Square that you can ride your bike to and it’s open on Fridays from 12 to 6 making it accessible to pick up items for dinner on your way home!
Kanata, Richmond and Barrhaven all have great farmer’s markets as well including Abbeyhill Farms on Fallowfield Road just a 7 minute drive down Fallowfield Road. For a list of the all farmer’s markets in the city visit our website HERE.
For more information on our listing at 4 Kimini Drive click HERE or call Carole or Barbara at 613-592-6400.
La Cucina Ristorante Moves to Stittsville
A favourite of Evans Team Ottawa, La Cucina, will be moving to 5547 Hazeldean Road in Stittsville near Lowe’s. Though they won’t be moving far, we know that this will bring a whole new clientele to the restaurant that will just love it! We think La Cucina offers the best bruschetta in the city and the soups are to die for. We are regulars because we love not only the food, but the service is impeccable too! We know many more will be regularly frequenting this delicious spot. Visit their website here. The move will take place in June.
Recipe of the Month: Prosciutto Wrapped Asparagus
It’s that time of year when farmer’s markets are opening, produce is glowing and fresh….and we have to make the most of it! Right now asparagus is at its prime and we have a great recipe to share that can act as an appetizer, a side, or the base for a lovely salad.
- 30 medium-thin asparagus stalks (or however many you need for your group, I count on 3 per person)
- 4 ounces peppered Boursin cheese, softened
- 1/4 pound thinly sliced prosciutto
- 1/4 cup honey mustard
- Trim the asparagus stalks so that the spears are 5 inches long. In a deep skillet bring 1 1/2 inches salted water to a boil and cook the asparagus until they are crisp-tender, about 2 minutes. In a colander drain the asparagus and rinse under cold water. Drain the asparagus well on paper towels.
- In a bowl mash the Boursin with a fork until it is smooth. Cut 1 slice of prosciutto lengthwise into 1-inch strips and spread each strip with about 1/2 teaspoon Boursin. Spread about 1/4 teaspoon mustard over the Boursin and wrap each strip in a spiral around an asparagus spear, trimming any excess. Make more hors d’oeuvres with the remaining prosciutto, Boursin, mustard, and asparagus spears in the same manner.