In The Hills

Sunflower microgreens, pea shoots, broccoli microgreens, radish microgreens, wheatgrass, cat grass

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

Maple syrup, honey, Amaranth-grown preserves

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

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

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, maple syrup, 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.

Honey, maple syrup, farm-fresh eggs, preserves, baked goods

Unpasteurized honey: clover, creamed, wildflower, linden, blueberry, buckwheat; bee pollen, royal jelly, propolis, honeycomb, beeswax bags, soap, lotion bars