In The Hills

Fresh seasonal vegetables, baked goods, preserves, honey, syrup, free-range eggs, chicken, turkey, rabbit

Meet three of the hardworking folks – Cindy Caines, Gail Grant and Cecily Ross – behind this issue.

Beans, cantaloupe, eggplant, onions, peas, peppers, rapini, tomatoes, zucchini

Pale ales, lagers and oak-aged beer; on-site bottle shop, tasting room, beer garden and walking trail

Sunflower microgreens, pea shoots, broccoli microgreens, radish microgreens

Microgreens : radish, broccoli, sunflower, pea shoots, mustard, arugula, alfalfa, cilantro

Maple syrup, honey, Amaranth-grown preserves

Beef, chicken, pork, honey, maple syrup, seasonal vegetables

Meet three of the creative folks – Johanna Bernhardt, Anthony Jenkins and Kim van Oosterom – who make this issue shine.

Gourmandissimo has been proudly serving the Caledon community and surrounding area since 1999.

Be in the warm company of friends & family. A restaurant unlike any other.

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.