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The Harvest



From The Farm Kitchen: Simple Staples Hash

From The Farm Kitchen: Simple Staples Hash

Sometimes the best meals are made with the simplest whole ingredients.  In the farm kitchen, we like to mix and match with our staples - usually a meat, several veggies, always carrots and garlic, add some herbs and seasoning and voila - a homemade, quick meal with several whole food staples.  You can find several of these ingredients in our Halton Farm Box's. 
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From the Farm Kitchen: Lamb Taco Wraps

From the Farm Kitchen: Lamb Taco Wraps

These quick, delicious and family friendly taco wraps are a go to when feeding a group, when in a rush or when looking to prepare something a day ahead for dinner after a long day in the field, at the meadery or working with the bees.  Taco Wraps can be made with any ground meat, although the flavour profile is deeper with lamb and beef as opposed to chicken or turkey.  For the vegetarians in our lives, we use ground veggie burger. 
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From the Farm Kitchen: Smoked Ham Quiche - 3 Ways

From the Farm Kitchen: Smoked Ham Quiche - 3 Ways

Quiche is one of the most versatile meals for those looking to eat with the seasons.  It's also super quick, yummy and can be eaten for breakfast, lunch and dinner!  For this recipe we used LOCAL all season ingredients such as farm fresh eggs, whole milk, cheese and lard pie crust with some greenhouse grown veggies (and a few imports). Enjoy!
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Introducing Mabel May Farms

Introducing Mabel May Farms

Mabel May Farms is our most local supplier, we share an address, a farm field and our bees graze the fields alongside their grass fed sheep.  The farm supplies pastured and grass fed meats and eggs with particular focus on local Burlington raised grass fed lamb.  Meaghan, our farmer and co- founder, manages Mabel May Farms along with her husband Norm.  We sat down with Norm and Meaghan and asked them a few questions about their family farm, the food they grow and what they are excited about in 2020. 
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"Know your food, know your farmers and know your kitchen." - Joel Salatin