In The Hills

Honey, organic vegetables, Swiss chard, kale, garlic, tomatoes, eggplant, patty pan squash, fennel, radishes

100% grass-fed beef, seasonal pastured poultry, eggs, turkeys, garlic, pastured pork, seafood, baking

Meet three longtime contributors who make this winter 2020 issue of In The Hills a keeper – Dan Needles, Rosemary Hasner and Valerie Jones.

Bee educational tours, honey, comb honey, garden plants, rabbits, eggs; bee rescue in southwestern Ontario

Barb Vivian’s jams, jellies and sauces are a staple at local farmers’ markets. This mild chili sauce is named for her mother-in-law.

Many of Connie Arteaga’s long list of handmade preserves – think passata or eggplant antipasto – have their roots in her native Sicily.

Rebecca Landman leans on family recipes for her canned offerings such as bread-and-butter pickles, corn relish and barbecue sauces.

Meet a few of the contributors who make this autumn 2020 issue of In The Hills a treasure – Don Scallen, Roberta Fracassi and Erin Woodley.

Meet a few of the contributors who make this summer 2020 issue of In The Hills a great read – Bethany Lee, Ken Weber and Janice Quirt.

Beef, chicken (seasonal), lamb

Honey, maple syrup, black Angus beef, farm-fresh eggs, roaster chickens, preserves, baked goods