Cooking with Rebecca Landman: Spicy Roast Pork

Rebecca runs Landman Gardens and Bakery while her father, Eric, who builds dry stone walls and often works off-site, and her three younger brothers operate the farm.

September 11, 2015 | | Cooking with...

Rebecca Landman has been a farmer her whole life. And in that time the 26-year-old granddaughter of Dutch immigrants has seen a lot of changes in the business of agriculture. To ensure the continued success of the 80 acres her grandparents purchased near Grand Valley in 1969, Rebecca and her family have had to change with the times.

“If you’re going to be a small-scale farmer these days,” says Rebecca, “you have to diversify.”

And the Landmans did exactly that. Today, Rebecca runs Landman Gardens and Bakery while her father, Eric, who builds dry stone walls and often works off-site, and her three younger brothers operate the farm. This means caring for goats, pigs, lambs, chickens and turkeys, as well as two acres of vegetables, which the Landmans sell directly to consumers through their CSA (Community-Supported Agriculture) program and at farmers’ markets in Shelburne, Orangeville and Elora. But Landman Gardens is more than a farm, it’s also a thriving agri-destination with an on-site store that carries vegetables, frozen meats, baked goods and preserves carefully prepared by Rebecca herself.

A graduate of the culinary arts program at Canadore College in North Bay, Rebecca is an accomplished chef. Up to three times a week from April through October, she prepares five-course dinners for 10 to 16 people and serves them in the “blackhouse.” Built by her father, the blackhouse is a replica of a traditional 19th-century Scottish stone cottage which features a living roof planted with wild alliums and six varieties of sedum. A typical blackhouse dinner menu might include homemade pickles, greens from the garden, oven-roasted root vegetables, a choice of farm-raised roast chicken or pork, and freshly baked pie for dessert.

And every August at the peak of the harvest, Landman Gardens hosts its annual Savour Fair, a day-long festival of food, crafts, farm tours, art and children’s games. Proceeds go to help local students complete their education in agriculture.

We asked Rebecca to share her recipe for slow-roasted loin of pork. She serves it with a robust kale and apple salad and her house-made tomato salsa. The key to ensuring the roast remains moist and flavourful is to coat it with Dijon mustard and a sweet and piquant spice rub before cooking it on a bed of garlic, onions and apples in a covered roasting pan at low heat for an hour or so.

The salad is best made a couple of hours in advance to allow the lemon juice to tenderize the kale.

“This is a great salad for potlucks because it travels so well,” says Rebecca.

In addition to earning her chef’s credentials, Rebecca studied agriculture at Fleming College, where she was one of only two classmates who had ever farmed. “They had some pretty romantic ideas about farming,” she says. Although she acknowledges the days are long and the work is endless, she can’t imagine any other life.

“It’s hard work,” she says. “But it’s fun hard work.”

About the Author More by Cecily Ross

Cecily Ross is an author and freelance writer who lives in Creemore.

Related Stories

The Landman clan: (left to right) Grandparents George and Sytske, father Eric, Rebecca, Ashleigh, Josh, and twins Carter and Jesse. While Eric still “runs the show,” he is putting more and more trust and responsibility for day-to-day operations in the hands of his children. Photo by Pete Paterson.

Landman family: A recipe for family harmony with something for everyone

Sep 11, 2014 | Yevgenia Casale | Farming

We did it for the love of farming. The kids do it because they love it too, and see a future in it.

Landman Gardens and Bakery

Landman Gardens and Bakery

May 15, 2013 | In The Hills | Dining Guide

Landman Gardens and Bakery is a family operated business located just north of Grand Valley, Ontario. We are committed to growing and producing the best quality food for you and your family.

Landman Gardens and Bakery

Apr 25, 2018 | In The Hills | On-farm store

Pork, chicken, eggs, turkey, beef, pickles, salsas, honey, granola, meat pies, fruit pies, baked goods, sandwiches and other local products; patio; workshops

Dry stone waller Eric Landman stands on a private Caledon property where he has completed many walls and structures. Photo by Pete Paterson.

Meet the Maker: Eric Landman

Sep 16, 2019 | Janice Quirt | Made in the Hills

The ancient craft of dry stone walling is alive and well in Headwaters thanks to this busy local artisan.

Related Recipes

This salad is even better if prepared and tossed with dressing a few hours or even a full day before serving. Photo by Pete Paterson.

Apple and Kale Salad

Sep 11, 2015 | Cecily Ross | Salads

This apple and kale salad is perfect for potlucks because it travels so well.

Slow roasted loin of pork, servee with a robust kale and apple salad and house-made tomato salsa. Photo by Pete Paterson.

Spicy Roast Pork

Sep 11, 2015 | Cecily Ross | Recipes

Slow roasted loin of pork, served with a robust kale and apple salad and house-made tomato salsa.

Leave a Comment

Your email address will not be published. Required fields are marked *

By posting a comment you agree that IN THE HILLS magazine has the legal right to publish, edit or delete all comments for use both online or in print. You also agree that you bear sole legal responsibility for your comments, and that you will hold IN THE HILLS harmless from the legal consequences of your comment, including libel, copyright infringement and any other legal claims. Any comments posted on this site are NOT the opinion of IN THE HILLS magazine. Personal attacks, offensive language and unsubstantiated allegations are not allowed. Please report inappropriate comments to