sylviapond

Lau tea da Lentils

sylvia@sylviapond.com (Sylvia Pond) — Tue, 05 Nov 2019 12:48:33 GMT

Did you know that Lentils grow in Ontario?!

Well you do now!

I only learned about Ontario Lentils this past summer when I met the fine folks from Lau tea da Lentils !

Lentils are typically only grown in the Prairie provinces, but in 2016 Lau tea da Lentils grew the FIRST EVER crop in Ontario.

These green lentils are grown just outside of Elora, Ontario on a family farm.

When I arrived to the farm on a gorgeous sunny day the farm day was already in full swing and Laura (La tea da Lentils owner and farmer) took me right to the fields. The combine was out and grain carts were being filled. It's hard work farming, and I was seeing it first hand again here.

I was introduced to Keith next (Laura's Father) as he came around in the combine and stopped for a moment to chat.

And this is where I got to go for a ride on the combine!

I can't tell you how thrilling this was. I know weird, right?!

Well for me it was amazing. I could have listened to Keith talk all day. From his experiences on the farm years ago, to how things have changed for him and his family now, seeing fellow farmers lose their farms and everything in between. I admired his tales, his obvious passion for good hard farm work and I even admired his clearly hard working hands. Something about supporting local farmers pulls on my heart string a little bit more when I get to see it from an up close way like this.

You might be wondering where are the lentil!?

Well my visit here was post growth and harvest. But like many farmers, it's not just one thing that they grow. This farm also grows wheat and lots of it.

But back to Lentils!

Did you know Lentils are highly nutritious? and delicious! (had to throw in a cute rhyme there)

They are high in protein and iron and a great source of fiber too!

If you haven't cooked with lentils before I am here to tell you they are very easy and versatile to work with.

You can now support a local Ontario grower and try them at home for yourself. They sell to a variety of specialty grocers and restaurants in the region. Visit their Facebook Page to see where!

One of my favourite ways to cook lentils is in soup form! Just like this!

I also do a curry lentil blended soup that is really tasty and spicy too!

As a part of my farm tours I ask each farmer to answer a few questions in their own words.

Here is what Laura had to say.

1. Tell me what a typical day looks like for you?

They vary a lot. As there are a few of us involved in the farm each is unique but On the off season our days look a lot like many others wake up, go to work, come home etc. once the ground is fit for planting we would then have a few busier days, early mornings and late nights to ensure the crops get in the ground in a timely manner. During the growing season we make sure to take some walks through the fields to make sure there are no weed escapes or pest or disease issues, we would take corrective action if we were concerned. Harvest is my favourite time of the year by far. Sunny days and good conditions the mornings would be spent delivering grain harvested late the night before and prepping equipment for the day. Once the dew has left the fields and crops are dry we would go and combine until quite late at night usually. Then do it all over again the next day (if the weather cooperates)! My dad, husband and I work together for harvest. One of us running the combine or grain cart while my dad does the above along with the trucking to the elevator. My mom or I watch the kids and also bring meals to the field! Along with all of this throughout the year we are marketing our lentils and whole lentil flour to farm markets, specialty stores and restaurants. So our days could also involve bagging lentils, delivery or calling on businesses to expand our reach.

2. What do you want people to know about farming and/or what you do?

Gosh, there is a lot. I think overall though an understanding of farming; If you have questions ask a real farmer. We all work hard to produce safe, healthy crops that are consumed in our own homes, domestically or might even be exported overseas.

3. What do you love most about being a farmer?

The independence and the ability to work with my family (parents, husband and kids).

4. If you weren’t a farmer what would you be doing?

We farm part time and also have full time off the farm jobs. They are all ag related though ( grain and equipment hauling- dad, ag research-James , agronomist-Laura ).

5. Describe what your favourite meal looks like?

Mmmm, we have a fairly large garden so I enjoy the meals where everything is produced on our farm; lentils, combined with a bunch of vegetables and some meat! But I really like lentil sloppy joes too, so simple and easy and make a lot of leftovers which is key when you have a busy family!

https://www.lentils.org/recipe/slow-cooker-lentil-sloppy-joes/

Herrle's Country Farm Market

sylvia@sylviapond.com (Sylvia Pond) — Tue, 29 Oct 2019 11:48:36 GMT

Herrle’s … a well-known destination in Waterloo region for all things farm fresh!

I don’t know how many times I bugged Trevor (farmer and owner of Herrle’s) to have me for a visit at the store and farm but we finally made it happen! I mean, I have shopped there many times and I don’t think I have gone one summer without enjoying at least a few cobs of Herrle’s famous corn so I wanted to make sure I got to feature this wonderful destination on this blog.

I visited Herrle’s at the start of fall. Strawberry picking season was over and now it was full swing into pumpkin, squash and potato season!

We started by hoping into a little tractor type vehicle so I could see where all the magic happens. I saw beans and peas growing on the land just beside the farm store.

Like many farms in the area there was a field of soybeans too, at the end of their cycle mind you but I enjoyed seeing this time of year too. Just because the season for growing and harvesting is coming to a close doesn’t mean there isn’t work to be done. These fields will need to be ready for next season of course!

Heading out to the corn fields was the next stop. Let’s see where that famous Herrle’s corn grows! If you haven’t tried it, you MUST! You can taste the difference.

They grow two main varieties of corn here, sweet and very sweet! You can typically get these between the months of July and October depending on the weather and how the crop does throughout the season.

I personally love it so much I make sure to cut it off the cobs and freeze it in order to have it long after the harvest.

Before heading back to the store, we visited with a few of the Herrle’s family pets. Goats and pot belly pigs and chickens and dogs! I had to take a few photos of them too!

Time to shop!

Herrle’s Country Farm Market is open seasonally from May to October. They sell their produce based on the harvest and bring in items from partnering farms as well. They offer and amazing selection of baked goods, some made in house too! A great way to get familiar with what is available during which times of year is to check out the Harvest Schedule

Now let’s eat!

There are SO many ways to use SO many items from Herrle's in your everyday cooking!

For starters, how about some corn in your salad?! I think so!

And while you work on making that salad... how about purchasing their in house made cheesy corn dip to snack on!?

Speaking of cheese... NACHOS! With Herrle's corn!

But it's not just about corn... I picked up a large butternut squash and made a simple and delicious soup!

Bon Appetit!

Finishing the blog it's Q&A from Trevor!

1. Tell me what a typical day looks like for you?

My alarm goes off at 5:30 (I don't necessarily rise and shine at that hour) I am not a morning person at all. I struggle each and every day of the season. :) I head over to the market, open it for staff, make coffee, and organize some of our pickers for the days harvest. By 7:30 I'm usually texting other growers, ordering produce, products that we will need for the day or next day. Freshness is our motto, so we never pick or order more than we will need for 2-3 days. Most emails and texts get responded to throughout the day. Social media is always a focal point early in the day and throughout. I like to engage with the community and see what everyone else is doing as well for the day. Most of the day is filling shelves with staff, talking to customers, answering questions, being accessible. I do spend a lot of time on the forklift loading and unloading trucks, organizing the coolers.

Most often during the planting season (April to mid August) i'm out planting after supper and spraying ... those days can easily be 16-18 hr days during those months 7 days a week. My wife Joanne, runs and organizes the bakery, so since I start earlier, I usually go home and make supper (not all the time, but most nights. I also do all the lawn cutting, to do everything it takes me about 6hrs each week, that's half of what it took when I bought a bigger mower. Our business is 7 days a week for the season and much different when we close the market at the end of October. We are very much a hands on family and all hands on deck all day everyday.

2. What do you want people to know about farming and/or what you do?

We as a family are very dedicated and passionate with what we do. We farm 600 acres of which 250 are in vegetables and strawberries. We employ about 70 local staff, and we treat them as if they were a family member. Customer service is a priority to us, and we spend a lot of our winters observing what to to and what not to do when we are frequenting other businesses.

We specialize in Strawberries, Peas, Beans, Sweetcorn, pumpkins, squash, gourds, the other crops we source from local farms whom we have had long relationships with, who have the same quality and ethical farming principals. That is extremely important to us. We believe very strongly that when we pick up a product from a local farm or business, we pay them that moment for their products. We feel this goes a long way in a proper business relationship.

3. What do you love most about being a farmer?

I'd have to say working with family. I am the in-law, been farming with the family now for over 20 years. I couldn't imagine working with a more accepting hard working family. We get along, and we still socialize. We all have our areas of specialties where we focus and look after the daily chores. We all run in 2500 different directions during the day, but our goals are all the same by the end of the day. It's just a great family life.

4. If you weren’t a farmer what would you be doing?

That's easy I would be a long haul trucker. There is nothing I like more than driving, being on the open road, lost in my own thoughts, and observing the great land around us. (maybe this is my retirement project)

5. Describe what your favourite meal looks like?

A hamburger, double patty, and french fries. I could eat this all day every day :)

Show Herrle's some love on social media

Barrie's Asparagus

sylvia@sylviapond.com (Sylvia Pond) — Tue, 22 Oct 2019 12:12:49 GMT

Four generations after Cedardale Farm was established great-grandson Tim Barrie operates it as Barrier’s Asparagus and Country Market . As you may have guessed they grow asparagus, and they do so much more too!

I arrived at the farm and was first introduced to the newest product addition, Blacksmith & Bean Coffee Company . Located in a rustic type hut on the property the space was filled with historical farm artifacts and the aroma of fresh coffee. It was quiet the sight to see, modern packaged coffee in such a unique space, so very cool!

If I was going to see it and smell it, I had to taste it! A freshly brewed espresso to start the day could not have been more perfect.

We took a stroll out and around the farm store passing by some potted potatoes growing and cute store front signage.

Even the family dog hung out with us.

Then we went inside! WOW!

Barrie’s Asparagus has created and partnered up with other local producers to offer a variety of asparagus products you can enjoy year-round! Asparagus salsa, fusilli, vegetable crackers and pickled asparagus to name a few of my favourites.

They have also partnered with many other local farmers to offer their products at the store too! This isn't just an asparagus store! You can do so much shopping here and pick items you may not have seen before!

For the final part of my visit we went out to the fields where the magic happens. Where the asparagus grows. My visit was in late July so asparagus season had passed. The prime time for harvesting is early summer for asparagus in Ontario so these fields were currently filled with ferns. This was my first time seeing what it looks like after asparagus is harvested. For the next few months the grounds and soil will be taken care of and planting will start in the early spring for another season.

Do you cook with asparagus?

There are so many ways to enjoy this delicious vegetable, I even love it raw.

I am waiting for the next asparagus season to come to cook up some recipes to share with you.

For now, I have my jars of pickled asparagus for my Caesars!

To finish off, here is the Q&A I ask all the farmers I visit to answer.

1.What do you want people to know about farming and/or what you do?

I would want people to know we are proud of to be farmers and we take great pride in growing amazing food .

2. What do you love most about being a farmer?

working the land that has been in our family now 6 generations…the feeling that we are carrying on a tradition of those before us.

3. If you weren’t a farmer what would you be doing?

pro hockey player but the the only thing that stopped me was talent

4.Describe what your favourite meal looks like?

Asparagus on toast with a cheese sauce that my wife makes my son and I every day during harvest.

Show Barrie's Asparagus some love on social!

YU Ranch with Borealis

Tue, 15 Oct 2019 11:31:05 GMT

Oh Instagram , I kinda love you!

When Borealis Grille & Bar posted a contest on Instagram for a day trip to YU Ranch , I jumped at the opportunity to enter given my already blooming farm project.

As you may have guessed by this blog post existing, I was one of the winners! Yay!

A group of us met early on a Monday morning and all got a bus for the one-hour ride to the ranch. Upon arrival we were greeted with the smell of meat being smoked and a plate of beef being passed around for sampling, paired with a cold Wellington Beer. Now if that isn’t the best way to start a Monday, I don’t know what is!

The tour began shortly after and we were all prepared for a long hike around the property. At YU Ranch they raise 100% grass-fed Texas Longhorn cattle. However, one of the first things Bryan Gilvesy (owner and farmer of YU Ranch) spoke to us about was grass and sustainability.

At YU Ranch it’s about more than just the cattle, it’s about being able to sustain the economic viability of farm operations while being able to enhance the environmental quality and natural resource base. Sounds good right? But what does it actually mean? You can read more into those details here https://www.yuranch.com/sustainability/yu-sustainability

As the tour came to an end, we took the last leg back via shuttle.

Being the eager photographer that I am I was able to sneak away with Bryan to get a little closer look at the Longhorns. They are fascinating animals to watch! I also loved seeing the calves roam around and engage with their mommas

Now let’s talk lunch!

Included in our day was a lunch prepared at the ranch. Delicious slow cooked Texas Longhorn beef on a bun with beautiful salads and sides to accompany.

For dessert, the lover of savory foods in me got giddy! A 40 day aged striploin cooked over white oak and adorned with coarse salt and pepper was presented. I know, not what you thought for dessert!

This is not your typical aged beef. At 40 days aged the striploin becomes permeated with an odor and taste of blue cheese. If you aren’t a fan of that stinky pungent style of cheese, this isn’t for you.

Every bite had that powerful taste with the smell elevating it even more. It was unique that’s for sure!

YU Ranch carries a wide variety of vacuum packed, fully aged grass fed beef, frozen at its peak of perfection and available at the Ranch year round. https://www.yuranch.com/beef/yu-beef

The also partner with restaurants and butchers so that you can enjoy their delicious beef for yourself. The Burger at Borealis is a must try! https://www.yuranch.com/beef/partner-restaurants

As always let's finish with Q&A from the farmer himself, Bryan Gilvesy.

1. Tell me what a typical day looks like for you?

Grab a coffee, inspect the farm, make sure cows are home, fences are intact, and water is flowing. Spend the rest of the day either making or feeding hay and fixing deficiencies in systems.

2. What do you want people to know about farming and/or what you do? That food is only a part of what our farm produces. We contribute positively to climate change, cleaner water and increased biodiversity.

3. What do you love most about being a farmer? No routine, connections to nature.

4. If you weren’t a farmer what would you be doing? Environmentalist

5. Describe what your favourite meal looks like?

Any slow cooked beef braise accompanied by seasonal produce from the garden.

Follow YU Ranch on Social

Chilligo Creek Farm

Tue, 08 Oct 2019 10:46:17 GMT

My lettuce lady

It was a beautiful Tuesday morning at the St Jacobs Market . I was walking around doing my groceries when I noticed an incredible display of lettuce. A voice called out to me “Hey! Have you ever tried my lettuce?”. That’s the day I first met Amanda (aka my Lettuce Lady) from Chilligo Creek Farm . We chatted about her farm and I purchased a bag of her mixed greens to take home. I made a salad that day for lunch, and of course took a photo, tagging and connecting with the farm on Instagram. The lettuce was SO good, flavourful, fresh and there was so much of it! That’s when I started bugging Amanda to let me visit and see what her farm is all about!

At Chilligo Creek Farm they grow more than just lettuce using organic practices. They consider themselves a small scale family farm living on the 99 acres of land they own and growing produce on about one acre.

We began in the greenhouse where much of the crop starts. These little seedlings (pictured below) start their growth in the greenhouse before they are ready to be moved out to the field. It was easy to see there was a lot more than just lettuce I was going to be eating from Chilligo Creek Farm moving forward!

The next stop was getting up close and personal with the tomatoes!

So many tomatoes! Heirloom, Cherry, Roma… I can’t name them all, but I can tell you they were all so pretty to photograph. Some still green and some ready for harvest and many in between. It was a like a tomato rainbow!

Baby kale, arugula, spinach, chard, and a variety of head lettuce grows on the farm at every turn. I was surprised to learn that Amanda grows lettuce in the winter too! Covered under tunnels outside to protect from the harsh weather in those colder months. Fresh produce grown locally during the winter, sign me up!

As we finished our tour looking at the gorgeous edible flowers (and snacking on a few) we talked about how farming is a labour of love, how each season varies and how we both hope that what we are doing in this world matters and makes an impact, even if it’s just a little one.

I have so much gratitude for places like Chilligo Creek Farms and for people like Amanda! Because I benefit from the hard work that happens every day on a farm like this. The early mornings, the long days harvesting vegetables and the countless bumps, bruises, and never-ending dirt under your fingernails that go along with it.

Where can you buy Chilligo Creek Products?

Currently they are set up on Saturdays at the Cambridge Farmers Market .

You can also follow them on Facebook and Instagram for updates on where to buy!

Now let’s eat!

Using Chilligo Creek Farm Peppermint Swiss Chard, Tomatoes, garlic, and a few other garden vegetables I made a veggie skillet!

Just chop all the ingredients how you like, throw it in a pan on medium heat with a touch of olive oil and season to your liking!

Another way I elevated my breakfast one morning was to have my eggs with a side of Chilligo Creek Farm tomatoes, purple basil and edible flowers!

Q&A from Amanda; Farmer and Owner of Chilligo Creek Farm

1. Tell me what a typical day looks like for you?

I have two typical days with my job. Farm work days and market days. A farm day is a little bit more slower paced and a later start. I typically am up between 4-5 am and do an hour or two of work before the kids get up. I then stop at 6, get breakfast made and get the kids ready for the day and do my daycare run. I am usually back by 8 am and get started to work. Work will either be harvesting, washing, packing, weeding, soil preparation, seeding or transplanting. I usually break for a half hour for lunch and then continue onto my work for the afternoon. I typically do more weeding, washing and packing in the afternoon opposed to the morning generally because it’s the hotter part of the day. I stop at 4pm and go back into mom mode until 7-8. After the girls are in bed it’s my time to do bookkeeping, respond to emails, etc.

Market days I am generally up at 2:30 am. The trailer is loaded from the day before so I don’t have to pack it first thing. I typically arrive at market at 430 and set up my stall. Selling starts around 7 am and lasts until 1 or 330 depending on which market I’m at. I then drive home and start dinner and then get the kids to bed by 7. After 7 I tie up loose ends from the day and then go to bed :)

2. What do you want people to know about farming and/or what you do?

That farmers are not boogeymen! A lot of people that do not know farming think that farmers are trying to deceive them and not taking care of the animals/land etc. For the most part farmers are trying their best to survive in a volatile business and they only have the best interests of their farm, environment and livestock at heart. I believe that all farmers are just trying to provide the best food for the consumer the best way they know how.

3. What do you love most about being a farmer?

The thought at the end of the day knowing that I made the world a little bit better place for my community by doing what I think has the biggest impact for the resources I have.

4. If you weren’t a farmer what would you be doing?

Probably being an environmental engineer since that is what I went to school for and was trained in.

5. Describe what your favourite meal looks like?

In the summer- I am a big fan of a nicely done steak (from my father-in-law’s beef) with a side of my salad with a homemade dressing. Super simple and quick to prep. The perfect busy mom/farmer meal!

In the winter - a hearty beef stew with homemade stock. I use all of our root veggies from the garden that I have stored, throw in some spinach from the hoophouses and simmer it on the wood stove all day.

Follow Chilligo Creek Farm on social!

5 Chicks and a Farmer

Tue, 01 Oct 2019 11:33:20 GMT

A small farm near New Hamburg producing pasture raised chicken, turkey, pork and beef.

Well if the name didn’t give it away, here is your introduction to John and Sarah Moylan along with their four daughters who operate 5 Chicks and a Farmer near New Hamburg, Ontario.

It was a busy morning on the farm (I’m pretty sure every morning is a busy one when it comes to farming), when I came to visit with John and tour the farm. This was the first time I had heard of the term pasture raised when it came to farming livestock. Although that term isn’t clearly defined (as per Google), I loved what it meant for the farming practices and the benefits it provides here at 5 Chicks and A Farmer .

The gist of it is that …“One of the cornerstones of pasturing is rotational grazing. This involves moving the livestock around a pasture while restricting them to small areas at a time rather than giving them access to a large area at one time. This allows the forage to grow to near maturity before being grazed which maximizes the amount of forage production and root growth creating huge benefits for soil health.”

At 5 Chicks and A Farmer they raise a variety of livestock. Chickens, turkeys, pigs and cattle and even some crops.

I don’t know why but I seem to always gravitate to pigs when they are around. I think they are so cute!

And then I met the chicks!

Day old chicks from Frey’s Hatchery is St Jacobs are delivered to 5 Chicks and A Farmer where they are then kept in an enclosed brooder that keeps them warn and safe for 3-4 weeks before they are moved out to the pasture.

You can purchase whole chickens frozen in the winter and fresh ones in the summer months as well as a variety of other chicken cuts. However, if you’d rather have someone make the chicken for you, check out The Wooden Boat , I hear their "Hot Honey Fried Chicken" is amazing! YouTube Video Here

Ready to shop and try some for yourself? Here is the link to their easy to use online store: https://www.localline.ca/5-chicks-and-a-farmer

Now let's eat!

The first item I challenged myself to cook from 5 Chicks and a Farmer was a blade roast. Having never cooked this type of roast before I decided to use my moderate culinary knowledge and cook it with a lot of moisture. I used a pressure cooker with carrots and onions and stock.

This made the meat nice and tender so I could pull it apart and mix it into a stir fry type skillet!

Up next! Delicious chicken thighs!

A simple sear and then baked to finish cooking was a perfect lunch with a plate of greens. I am telling you this was some of the best chicken I have ever had!

As usual we finish off each blog with the Q&A portion from the farmer himself, John.

1. Tell me what a typical day looks like for you?

Most days I get started by 630-7 with my chores-that’s feed and water the the chicks in the brooders, move/feed chickens in the field, feed turkeys, pigs and cattle and move as required. I usually try to get into the house for breakfast with kids and wife Sarah before she goes to work. After that it depends on the day. I will either do cleanup, fixing etc around the farm or maybe spend some time on desk work etc. Making calls or connecting with customers. If it’s a delivery day I load up orders and deliver them. On the days that I am processing chickens I catch them either after dark at night or before light in the morning. They are much more calm and easier to catch and load at that time rather than in daylight.

2. What do you want people to know about farming and/or what you do?

I think it’s good for people to have a connection to their food, as in know the farmer, know how it is raised and know that the way it is raised will determine the quality of it in terms of flavour and nutritional value—that is a big one. I think if people know that food raised in certain ways will provide more nutrition and that more nutrition will mean better health, they will put more thought into how they spend their food dollars.

3. What do you love most about being a farmer?

Being able to spend more time and have more involvement with my family…hands down.

4. If you weren’t a farmer what would you be doing? I worked as a civil engineer in construction management so probably that.

5. Describe what your favourite meal looks like? Something hearty with lots of flavour. I like casseroles, meatloaf, and that kind of thing.

Follow 5 Chicks and a Farmer on Social!

Martin’s Family Fruit Farm

sylvia@sylviapond.com (Sylvia Pond) — Tue, 24 Sep 2019 11:06:37 GMT

If you are from Waterloo Region you have likely heard of Martin’s Family Fruit Farm. Their farm, processing facility, and store can be found just on the other side of the St Jacobs Market.

The Martin Family Farm has been operating since 1820 and have made a name for themselves when it comes to apples, both locally and worldwide!

I visited the farm early in the apple growing season, a few weeks before the first crop of the season would be ready for picking. Most of the trees were still very much filled with fruit! Unripe apples just starting to grow and a few here and there beginning to change colour.

Martin’s apples are always orchard fresh! When they sold their first bushels of apples it was at the local farmer’s market. It remains true today as their apples are sold by the truckload, they are still handpicked and offered at the finest retailers spanning the globe.

It’s a beautiful sight to see walking through the orchard. The symmetry of the trees lined up in rows as far as the eye can see is impressive. This is no small operation. Just the variety of apples Martin’s grows can’t be counted on two hands!

I know of the Gala, Red Delicious, McIntosh, and Fuji; but have you ever heard of Crispin, Idared and Jonagold? I may be new to the apple game here because there are so many to choose from!

When an operation becomes this large you need a place to process, sort, and clean the apples before they go out to the consumer. At Martin’s, they have that right on the farm.

The other thing they have is a store! So if you aren’t seeing the Martin’s apples you want at your grocer, you can come to the Orchard Market on Lobsinger Line to pick up what is currently in season along with other produce and products made from Martin’s Apples.

So what do you do with apples?

You can throw them in your lunch bag and have them as a snack of course! Oh, but you can do so much more!

Being a fan of salads and greens the first thing I did (after eating a bag of Martin's Apple Chips LOL) is make a salad!

Apple slices in salads are amazing! Apples pair well with many vegetables and cheese of course! I used feta cheese in this salad but you can also use goat cheese, a sharp cheddar or a smoked gouda.

For the second recipe using Martin's Apples I needed the helping hand of my momma! I don't bake so she helped me create an Apple Rhubarb cake.

Q&A from Steve Martin, Retail Sales Manager at Martin's Fruit Farm

1. Tell me what a typical day looks like for you?

I am not sure that i really have a typical day. But my weeks are fairly typical.

Monday. I start every day by reviewing reports of sales from the previous sales day. The rest of the morning is spent catching up on emails from the weekend as well as going over the next weeks schedule and price changes with the store staff. In the afternoon I head to the Elmira Produce auction and stock up with fresh produce.

Tuesday is often meeting day: management meetings. client meetings, employee meetings, other board meetings I sit on, etc.

Wed. I go to EPAC at 9 in the morning. Also pick up some other produce at other local farms and in the afternoon I do some local deliveries. In the summer months I will often do a Niagara run to pick up peaches and other tree fruit.

Thurs. morning I do a run into to the Toronto wholesale farmers market leaving at about 2 am and am usually back around 8. After unloading and spending a few hours helping to restock and organise the store I usually take a 2 to 3 hour nap over lunch. I come back for 2 to 32 hours in the afternoon to do misc. jobs that have accumulated.

Friday morning it is back to Epac. Upon return I spend the next 2 to 3 hours doing some small wholesale delivery accounts in town.

Saturday I usually check in on the store as needed. Some days that means a full day of work and some days it simply requires a bit of oversight but i am usually on call.

And Sunday Is a day we spent with our family as well as our church family. For us it is a much needed day of rest, worship and reflection.

As retail sales manager of our operation this is what my week consists of. Obviously were you to ask either of my brother,s their week would look very different from mine.

2. What do you want people to know about farming and/or what you do?

Farming like all professions involves a great deal of knowledge and professionalism. Learning to grow and market a crop of apples well is not something that a person will learn in a year or two. In fact it takes a lifetime and even then no two years are exactly the same. Due to the fact that so much of what we do is dependent upon good weather we are constantly aware that much is out of our control; which is a constant reminder to us that we are simply stewards of what has been given to us and we recognise we have a tremendous responsibility to use what we have wisely. It is with a great deal of satisfaction that we go to bed at night knowing that we have played a little part in helping to provide our neighbours with good healthy food that they can enjoy and feel good about eating. .

3. What do you love most about being a farmer?

I think the last part of my answer in question two is the answer to that. I personally also enjoy the opportunities I get to speak with groups all over Ontario and talk to them both about food issues and what we as a company do specifically.

4. If you weren’t a farmer what would you be doing?

My early dream was actually to be a teacher. However partly because my eye doctor told me in my early twenties that if I pursued that I would likely be blind by the time I was 4 I gave that idea up. Now instead I get to teach people about food. :)

5. Describe what your favourite meal looks like?

It would start with an Iceberg wedge salad smothered with blue cheese. For the entree I would choose either a filet mignon medium rare covered in roasted garlic and blue cheese dressing or pork tenderloin with a side of baked apple or apple sauce, A side of vegetables including either corn on the cob, Swedish roasted potatoes or fresh green beans would be great.

And of course finishing it off with dutch apple pie and a cup of high quality coffee would be extra special.

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Where it all started.

Tue, 17 Sep 2019 11:22:38 GMT

Farm Tour #1 at Vibrant Farms

It all started here for me, my journey into the local farm and food community. The wonderful family at Vibrant Farms were the first to welcome me for a tour and visit to their farm near Baden, On.

Farmers Dennis and Katie Baer

From the moment I stepped out of my car and took in the farm fresh air my mind raced with a million questions. I mean I had heard all the “buzz words” like organic, grass fed and free range etc… but what does that all really mean? And what does it mean to me? I was just excited to see where my food was coming from and that the animals were happy and healthy and raised well ethically. To some people that’s enough but I was happy to learn more!

We started the tour with chickens and turkeys and eggs!

Pasture raised and organic fed chickens and turkeys are raised here on the farm. At the time I visited there was a brood of chicks just starting to grow. These little babies are kept warm in a room that they call the starter room and then moved to a larger space that is still warmed but gives them a bit more space to grow and explore and when ready, they head out to the pasture. They nibble on the tips of grass and weeds and are also fed organic non-gmo hand mixed feed with flax and minerals.

The layers (the chickens that lay eggs) and the broilers (meat birds) are kept separate. I also learned that the time from birth to butcher for broilers is 10-12 weeks on this farm and for the turkeys it's about 20 weeks. Commercial factory chickens when fed by giving them additional feed additives grow faster and can go to butchering as quickly as 4 weeks. This is the type of information that helps me understand, educate and make the personal choice of how I want to eat.

Now let’s go meet the cows!

You can see acres of grassy farmland where these organically raised, grass-fed cattle graze the day away. Walking through these fields, I got an overwhelming sense of how much work it takes to keep and maintain the farm, raise these animals, and on top of that run the business side to be profitable. I can’t imagine the sweat, tears and muscle that goes into every day.

The cows seemed very friendly and content out in field. The cattle here are raised in a 'closed herd', meaning animals are born and raised on the farm which is beneficial for the health and wellness of the animals. When I hear grass-fed it seems obvious that; the cows eat grass. What I didn’t know was the benefits of what that does to the quality of the beef, and there are lots! A couple facts are leaner and juicer meat, lower cholesterol and a higher content of heart healthy omega 3 fatty acids and on top of that grazing cattle is good for the soil and earth!

Vibrant Farms is organically certified and are very focused on sustainability. Another “buzz word” right? Nope, check out their sustainability practices and see what that really means.

As exciting and fun as the touring is you might have guessed that I get even more excited about cooking and eating from the farm! So the big question… does it taste good?

YES, YES and YES!

You can taste the difference! But you can also see it! These first thing I noticed was the low amount of fat coming out on the frying pan as I cooked out a package of ground beef, it really is lean! My first meal using Vibrant farm organic grass-fed beef was a delicious hearty pasta!

If you aren’t the type to enjoy spending time cooking in the kitchen products like their Turkey Sausage are a great accompaniment to a colourful plate! Just thaw and grill. Pretty darn tasty sausage I might add.

If you follow me on Instagram ( <--- do it now!) I will be posting more recipe ideas on what you can make from Vibrant Farms products!

Ready to try it for yourself ?

Here is how you can order: https://www.vib rantfarms.com/shoponlinevibrantfarms.html

As a part of every visit I ask each farmer to answer 5 questions in their own words.

Here is Dennis Baer, Farmer, Vibrant Farms answering them.

1. Tell me what a typical day looks like for you?

Heads into the farm store to ensure all the freezers are still up and running and everything is

working fine. First thing he does is go check on the cats/chickens (momma cat and 5 little kittens

right now), head to the barn to listen to all the noises of the cows and calves. All the different

noises mean something different. I pay attention to if anyone is out where they are not supposed

to be. If they are out, get the 4 wheeler out and go round them up. The cows respond to the 4

wheeler especially when they know they are out on the wrong side of the fence. In the morning

and in the evening is the best time to watch the calves run and jump. After paying attention to the

cows in the morning, I am kind of done with them for the day because when they are out in the

field they don't require that much attention. However, I always make sure the feeder in the barn is

full because when it is really hot they spend more time in the barn to escape the heat than

outside. It is really nice to see all the cows run and jump and watch them interact with their

mothers and the other calves. I usually head off to the shop to do other work, meanwhile

listening to any particular sounds that are indicative of any cows not being in the right place or a

calf not being connect with the right cow. If anything happens then I go deal with it.

Lunch time - come in the farmhouse to have lunch with Chris, my wife and continue similar

activities for the afternoon.

During the summer months the tending to the cows is pretty laid back because they are happy

animals out in the field. Other than ensuring they are where they are supposed to be, have access

to salt, mineral and water they are pretty easy. Otherwise I go tend to the other crops, make hay,

combine the grain, do all the field work that is necessary to do to keep our farm sustainable.

Having the shop (farm machinery repair) allows me to fill my days with other things when the

field work is all done.

2. What do you want people to know about farming and/or what you do?

What I want people to know about farming and what I do is I think it is pretty important for

people’s health. I farm always with that in mind. With the cattle I never use antibiotics, I have

found a way to do it with biologicals and homeopathics. Reason for that is keeping the animal

and human health in mind. The most recent thing I am excited about is the possibilities that Gabe

Brown talks about in his book - “From Dirt to Soil”. That involves composting and a lot of cover

cropping and building soil life to the point where soil itself will sequester tons and tons of carbon

out of the atmosphere. There is all kinds of beneficial reasons to regenerate the health and life of

the soil. It is a long process but one of the goals is to have it hold the moisture rather than create

run off and take the ground with it. Another goal is to always have living plants on the surface of

the ground. It is not about the plant that we see above the ground that makes a difference, but the

roots under the ground that really makes a difference. The reasons for all of that is if we put all of

that in place it would be possible to create a living for myself and the successive generations.

Ultimately to create a sustainable farming environment for all the land, animals and people that

are surviving off of it. All without the use of chemicals. There are enough nutrients in the soil

when it is healthy for all of life to be supported. We just need to get that to the surface.

3. What do you love most about being a farmer?

I love the space, being with the cattle, the smell of freshly made hay in the barn, seeing life - the

green, the baby calves, and the ground. How it feels to be around a cow when she just calved and she lets me be there as I help the calf to suck (nurse). Aside of having to pay my bills I have the

freedom to do what I want.

4. If you weren’t a farmer what would you be doing?

I would probably be in the service industry in some aspect with farming. I would happily work

for another farm, fix silo unloaders... just be around farming in some way. In other words I would

have it no other way.

5. Describe what your favourite meal looks like?

Ground hamburger, peas and sweet potatoes with a huge salad. And we can't forget ice cream

from Mapletons (Mapleton’s Organic ice cream).

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A little history

hbholdings.co@gmail.com (Henry Bendik) — Thu, 08 Aug 2019 20:52:25 GMT

My journey with food from the beginning...

Yup that’s me. In the middle there on my momma’s lap. I had a happy family, food in my belly and was motoring around since I learned to run before learning to walk.

Reality however was a little different. Times were hard for my parents. The food stamps we were allotted as a family didn’t get us much, especially when you went to the store and all you saw were empty shelves.

The beginning of my food journey was quite minimal. Most of the traditional Polish recipes require the most basic ingredients. Most often we ate things like potatoes with buttermilk, pierogies, soft boiled eggs, goulash. My family was lucky to have connections to extended family who lived on farms and occasionally gave us goose, chicken and fresh eggs and milk. There was a lot of political unrest and although my parents worked to provide for us, eventually they made the decision to leave Poland.

In the middle of a cold December night, they packed up the car with us three kids and anything of value that could fit and left everything else behind. Everything. We drove until we finally made it through Checkpoint Charlie and asked for political asylum at the West Berlin Police Station. The next two years of my life were spent in various refugee camps in Germany followed by a more permanent home. Food in refugee camps was hit and miss. Some camps that provided readymade meals would not even be close to passing any of today’s food safety standards here in Canada. We were mostly just lucky to have something.

When we settled into life in our more permanent home in Germany, things were a little more prosperous, affordable, accessible and a lot more nutritious than before. This is where we were first introduced to what we considered “exotic” foods like banana’s, oranges, kiwi, dates and eggplant. My mom cooked at home often - I still remember eating traditional Polish foods but there was more colour. Vegetables with Kotlet (Polish schnitzel), vegetables in soups and lots of homemade cakes and desserts!

Hello 1989! Hello Canada!

We immigrated to Canada with the help of a sponsor and were set up with a small apartment in Chatham with some used furniture collected from a community church program. When it came to food, my parents were able to do regular groceries from the funds we received through social assistance while going to school and learning English. On special occasions, like Thanksgiving and Christmas, my family would also receive food boxes from the local Food Bank. My father landed a part time job at a little Chinese Takeout Restaurant and was paid only for deliveries completed and in food to bring home to us. So at 6 years old I had my first taste of Canadian Chinese Food!

In 1991 we ended up moving to Kitchener where we have been ever since. My mom continued to cook at home most days and pack all the kids lunches for school. Mostly simple sandwiches and maybe a pickle on the side.

Even though my mom cooked at home all the time, it never interested me. I remember not liking certain foods like cabbage rolls and liver and onions. For a girl who came from not having much, it seems silly now that I was being picky. Here’s a funny one, I didn’t like cheese when I was little! I know right?!

As my family settled into life here and my father was working full time, we were able to have treats with food as a family. Sunday Buffets after church, KFC take out brought home and even chicken fingers and french fries!

My young adult life was still quite basic when it came to food. I mean, how could it be any different based on my life so far? I bought things like corn and beans in cans, salad in bags and frozen foods. My palate was exposed to new things mostly when dining out. I started working for a frozen food company so my freezer was always filled with boxes of frozen food. And with the nature of the job - travelling a lot - I also often ate out at restaurants and drive-thru's. Oh and I was also starting to build my photography business on the side. So when did I have time to cook anything from scratch?!

Never really having body or weight issues before … I started noticing weight gain and fatigue. It happened fast. Pants were tight. I felt winded going up stairs.

I jumped on the high protein low carb diet train like so many around me to try to feel better. My diet consisted of the following: egg whites, cottage cheese, chicken with broccoli and protein shakes and went to the gym 4 days a week. Exciting stuff eh? But it did the job. I lost a bunch of the weight and gained some muscle.

It took time but I found the courage to take the leap to pursue photography full time. Slowly I built my business, with many stresses along the way but eventually found a lot of happiness in my day to day life. I was happy but unhealthy. And that was something I wanted to feel better about.

I started to learn more about food. I chose to go vegetarian and that helped me get creative in the kitchen. Cooking with fresh ingredients, learning how to cook with a variety of vegetables and visiting local markets often. I also exercised and made sure I was physically active. Tried Yoga too! All these things helped me lose 47lbs. Most importantly I was feeling so much better. My energy was higher. My headaches lessened and I was falling in love with REAL food and cooking!

These last few years I have continued this type of lifestyle (although I have been back on meat for a while now! Mmm… bacon…) and it has brought me to this current summer passion project of mine!

If you read my last post, you saw how I'm visiting many local farms and learning about produce, organic, beef, poultry and so much more! For me personally, I am choosing to eat as much as I can from local farmers here in Waterloo Region and little beyond. I am so impressed with how passionate and hardworking these farmers are. How much they not only care about the food they are feeding you but also the environment and rejuvenating our planet. And guys, the food tastes SO good!

I can’t wait to share so much more with you, and I hope you follow along and enjoy the journey!

Much love,

Sylvia

Farm to Table

Mon, 29 Jul 2019 14:34:27 GMT

My journey into the local food and farming community

If you follow me on social media, you may have noticed many recent posts and stories of my visits to local farms. As someone who is passionate about food and community, I have become more and more interested in learning about farming and sustainable agriculture. It’s become important for me to know where and who my food comes from, while also enjoying as much local food as possible!

I want to eat food that grows here, that’s raised here, and whose producers are ethically aligned with environmental sustainability. Eating something out of boxes that have been sitting on a shelf or buying produce that has been travelling cross country on a truck isn’t ideal for me.

So that’s why I have been on this journey all summer! Visiting farms. Learning about food. Meeting the hardworking people who make it possible, photographing every step of the way in order to share their stories and hopefully give you the opportunity to learn something new.

I am writing this opening blog post to give you a little introduction to this journey and to let you know to expect some awesome posts coming out soon! This is in no way to tell you how to live your life with food, or to say something is right or wrong. Someone once said to me (shout out Lindsey Feltis) “You do you”. And that rings true to many aspects in life, including food!

You do what’s right for you. Eat what you want. Enjoy the things that make you happy. But if you want to learn a little about the food right here in your community, follow me on this journey of mine!

I found the cutest BnB

sylvia@sylviapond.com (Sylvia Pond) — Mon, 24 Apr 2017 19:43:54 GMT

Sometimes I travel for work. Sometimes far. Sometimes near.

Hotels are great. Secure. Nice amenities. No clean up.
But lately I have been loving booking with AirBnb!

Last week for a little trip to Toronto I think I stayed at the cutest BNB in the city!!
This place had charm. With lights strung in the main room, vintage furniture filled with vinyl and cool art work and posters that filled the walls.
I felt at home as soon as I checked in.

It only made sense to take out my camera and photograph this lovely space.

RICOTTA GNUDI

sylvia@sylviapond.com (Sylvia Pond) — Thu, 12 Jan 2017 21:13:50 GMT

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Maybe you are planning on staying in this weekend. And maybe you want to cook a nice meal for Valentine's Day.

Here is an awesome recipe you can try this weekend or any weekend for that matter. Guest blogger Nicole from MOD Custom Catering shares her recipe for Ricotta Gnudi with Brown Butter, Sage & Enoki Mushrooms .

Enjoy!

INGREDIENTS

Servings 3-4

450g ricotta cheese
1 large egg
1/3 cup finely grated Parmesan cheese
1/2 teaspoon salt
Large pinch of ground pepper
3/4 cup all purpose flour plus additional for coating
10 sage leafs
3/4 cup unsalted butter
Large bunch enoki mushrooms
1/4 cup chopped hazelnuts

DIRECTIONS

Line medium bowl with cheesecloth or several layers of paper towels. Spoon ricotta cheese into bowl. Let drain at least 30 minutes.
Beat egg, 1/3 cup Parmesan cheese, salt and pepper in large bowl to blend. Mix in ricotta.
Sprinkle 3/4 cup flour over and stir gently to blend. Cover and chill dough 1 hour.
Bring a large pot of water to a boil.
Line rimmed baking sheet with plastic wrap and top with thin layer of flour. Place extra flour on work surface. Gently roll dough into logs until 1 inch thick. Cut into 1"x1" logs and place on floured baking sheet.
Gently place gnudi into simmering water.
While gnudi are cooking, heat butter over medium heat, until brown and bubbly (5-7 mins). Add in torn sage leafs for 2-3 mins, then remove onto paper towel. Strain brown butter through a mesh strainer to remove brown particles.
Gnudi are done when they rise to the surface (5 mins). Remove with slotted spoon and place in colander to drain.
Mix gnudi with brown butter and sage. Top with crushed hazelnuts & enoki mushrooms that have had bottom third removed and been rinsed under cold water.

TIPs

Gnudi can be made ahead and stored on baking sheet in fridge for up to 4 hours
Brown butter sauce is delish on so many dishes - try it with green beans and almonds with a squirt of lemon juice!

Icelandic Lunch

sylvia@sylviapond.com (Sylvia Pond) — Sat, 10 Sep 2016 00:00:00 GMT

When in Iceland, eat like the Icelandic’s.

Although for most of our time in Iceland we packed lunches and snacks from our grocery store visits we decided to splurge on a seafood lunch! The Sweet Pig was just the place to do so. We indulged in beer, fish and mussels on a sunny afternoon and I would do it all over again if I could.

Airbnb is pretty cool

sylvia@sylviapond.com (Sylvia Pond) — Fri, 02 Sep 2016 00:00:00 GMT

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Iceland is expensive. You hear this all the time when looking to travel there. I looked up hotel prices for a few nights in August and they ranged anywhere from $200 - $400 per night. I have heard many people rave about their Airbnb experiences so it seemed only right to check out what was available in Reykjavik.

This cute little apartment close to the Harbour was exactly what we wanted, for a very reasonable price and our host was amazing!

5 Tips For Great Food Photos

sylvia@sylviapond.com (Sylvia Pond) — Mon, 07 Mar 2016 00:00:00 GMT

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Whether you are taking photos with a DSLR or a smart phone, there are a few tips to help you produce great food photos.

1. Turn off your flash! Natural light is the best light to use for food shots.

2. Place your plate by a window but not in direct sun. Note where the light is coming from and aim accordingly to avoid shadows. If there is not enough light, instead of a flash use a continuous light source.

3. Try different angles. Shoot from different sides and even from above.

4. Take time to plate the food neatly.

5. Wanna get a little fancy? Try using cutting boards, colourful napkins and even extra ingredients around the plate to style your shot.

Carrot, Orange & Ginger Soup

sylvia@sylviapond.com (Sylvia Pond) — Tue, 19 Jan 2016 00:00:00 GMT

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I am thrilled to introduce to you the wonderfully talented Nicole from MOD Custom Catering as my guest blogger today! Her and I teamed up recently to put together a few recipe blog posts for you. Nicole is brilliant in the kitchen and while she was cooking up this delicious soup I photographed and styled it. Lucky me I got to enjoy tasting the soup too! I hope you give it a try in your own kitchen soon.

The perfect soup to help reset our Holiday indiscretions and get us on the right foot for the New Year! Packed full of Vitamin C and antioxidants, a bowlful of this vibrant soup is sure to kick-start your immune system and keep you rock star ready all day long!

Ingredients - Servings 3-4

8 carrots
1⁄2 large onion
2 celery stalks
2 garlic cloves
2 tbsp orange zest
3 oranges juiced
2 tbsp fresh ginger
1 1⁄2 cups chicken broth or 1 1⁄2 cups vegetable broth
2 tbsp olive oil
1/4 cup plain Greek yogurt
2 green onions
cilantro

Directions

In a medium pot, fry onion, garlic, celery and ginger in olive oil until clear.
Add carrots and sweat for 8-10 minutes.
Add stock and bring to a boil.
Simmer until carrots are cooked and tender.
Add in orange zest and juice.
Blend in blender or use a hand blender, and blend until smooth.
Serve hot with a dollop of yogurt, green onion & cilantro.
For vegan, use vegetable broth and eliminate yogurt

TIPS

Freeze extra ginger, then you have some on hand to grate as needed for other dishes - no need to defrost it before using it even!
Try leftover soup cold in the morning as a great power-packed smoothie!

The Studio Space

sylvia@sylviapond.com (Sylvia Pond) — Thu, 06 Nov 2014 00:00:00 GMT

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Having a studio in Kitchener allows me to offer a professional space to clients. With natural light as well as studio lighting I love creating images in this space!