Putting the Culture back in Agriculture
Produce is certified organic by ProCert
We had a draft hose and equipement day for Fleming College & any interested public. Kim Hadwen taught us the reins with his four horse hitch pulling a plough. We also had my dad David Foote demonstrating the tractor & plough. We also brought out the BCS rottotiller.
SALSIFY Salsify is often said to have an Oyster like flavor and others think it tastes similar to an artichoke. When cooked it has the texture of an artichoke heart. Common uses for Salsify include cutting the roots into ½ inch cubes and adding to stews and soups. It can also be boiled, steamed, creamed… Read More about “Salsify-Pasta with Cream & Salsify”
We had a few people come by the farm to visit & volunteer. The OTESHA group was one of them. They came on a rainy day after a very challenging bike ride we picked them up outside of Port Perry. They helped plant our Tomatoes & Peppers & we all enjoyed a great meal over a campfire. It… Read More about “OTESHA- Our Biking visitors”
This year we started off with the help of Bea Chan and ended the season with the help of my sister Megan & her son Alec, and my mom! It was a great market year with lot’s of faithful local customers! We enjoyed many beautiful days at the market & enjoyed the company of fellow market… Read More about “Lakefield Farmers Market”
CELERY ROOT SOUP WITH CHEESE Celery is possibly the ugliest root vegetable out there, however it has very delicate mild flavour, perfect for those rainy autumn days. 250g celery root 1 cooking onion 2 tbsp butter 3 tbsp flour 1 L broth (chicken or vegetable) 1 egg yolk 100 g sour cream 80g emmental cheese… Read More about “Celery Root Soup with Cheese”
SOUP WITH LENTILS, FRESH HERBS AND KALE 1 tbsp olive oil 15 mL 1 clove garlic, minced 1 1 onion, diced 1 1 small sweet potato, peeled and diced 1 1/2 cup dried brown lentils, rinsed 125 mL 1/3 cup brown rice 75 mL 2 large tomatoes, peeled and diced, about 2 cups (500 mL)… Read More about “Soup with Lentils, Fresh Herbs & Kale”
Roast Salsify with Ginger, Lemon, Honey & Butter Salsify needs long, slow cooking to achieve softeness and caramelisation. Ingredients 1 lb salsify, peeled weight 4 oz piece of young ginger Zest of 1 lemon 1/2 tsp salt 1/2 tsp mustard powder 2 tbsp light oil 1 oz butter 1 tbsp honey Method Cut the salsify into… Read More about “Roast Salsify with Ginger, Lemon, Honey & Butter”