FOOD Spring – Summer 2013

Have a read of the full version in PDF on your computer, tablet or iPad. Farmgate chickens, a Caledon wedding, rhubarb recipes, Cuisine-Art and community shared agriculture.

Sourcing local, sustainably raised chicken is a lot harder than it should be.

When Jeff Rollings became a Community Supported Agriculture member, he got more than he bargained for … more vegetables, that is.

Every summer for the last four years, artists and chefs have come together at the Alton Mill in a feast for the eyes and appetites.

Impress your friends and family this summer with homemade ice cream. It’s easier than you think!

Nothing says spring like the tart taste of rhubarb.

Tradition takes a twist at a Tuscan-style summer ceremony in the Caledon countryside.

Doughnuts were brought to North America by Dutch settlers, and named for the walnuts or hazelnuts baked into the mostly uncooked centre.

A Caledon kitchen celebrates café culture and contemporary design.

More than ever, Canadians care about their food and where it comes from.

Our roundup of fabulous quality items produced by local artisans.

Onions contain quercetin, an antioxidant that helps prevent atherosclerosis and coronary heart disease, and regenerates vitamin E.