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The Harvest



From The Farm Kitchen: Roasted Radishes

From The Farm Kitchen: Roasted Radishes

Roasted Radishes are a spring time delicacy on the farm.  With many ways to enjoy radish from on salads, on their own (just rub off the soil and crunch down on a crisp radish) or one of our favourites - roasted in the oven and eaten for breakfast, lunch, dinner or snack! 
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From The Farm Kitchen: Rendering Lard

From The Farm Kitchen: Rendering Lard

Lard has long been used in farm kitchens as a principle ingredient in pie crusts and as a cooking fat.  Leaf lard is the rendered leaf fat that comes from the kidney of the pig. This lard is mellow, tender and is perfect for baking, or cooking potatoes! This blog provides a quick and easy way to make your own leaf lard in your home. 
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From the Farm Kitchen: One Dish Roasted Half Chicken with Local Vegetables

From the Farm Kitchen: One Dish Roasted Half Chicken with Local Vegetables

 Eating whole foods doesn't have to be difficult.  The Half Chicken from Mabel May Farms is the perfect weeknight meal for a family - economical and easy on time and labour.  Put it all together in the oven, come back an hour and a half later and voila!  This meal pairs beautifully with Manor House Farm fresh White Bread! Stretch the meal further by taking the chicken bones, adding 2 L of water and simmering for a chicken broth! 
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From the Farm Kitchen: The Local Breakfast of Champions - French Toast and Sausage

From the Farm Kitchen: The Local Breakfast of Champions - French Toast and Sausage

French Toast and Sausage makes a delicious breakfast, for a Sunday morning, for a Saturday Brunch - or if your like us and like to get a little crazy - Breakfast for Dinner!  Made with all local eggs, bread, sausages, milk and topped with local butter and maple syrup - the only thing not local in this recipe is the vanilla. This recipe is quick to make and is a sure crowd pleaser.
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"Know your food, know your farmers and know your kitchen." - Joel Salatin