Blogs

Eat local at Pia’s and Tomato-Corn Salsa Canning Bee

Bobolinks, though, are only one patch in the quilt of the glorious grassland ecosystem that exists at the Forks.

Crepes are so versatile – and depending on the filling you choose, they can be sweet or savoury.

I’m once again drawn into the false hope that maybe, just maybe, a plant will grow and produce bountiful proportions of vegetables.

In times of quiet contemplation… I have sensed a certain energy that surrounds me.

Moth communication hints at the wealth of cryptic messaging all around us.

Cook Like A Local Chef, Freezing Rhubarb and upcoming Eat Local Dinner at Belfountain Inn with Chef Thortin MacDonald.

From Scratch chef Kelly Pleadwell resolved the build-up of mustard jars in her fridge
with these tangy treats.

This side or salad is a rip off of Yucatan street food where you get a coal burned cob seasoned with chili spices and lime and butter. With a beer, it’s lunch, or at least a late afternoon snack.

This salad has spark, colour and enough weirdness to arouse the curiosity of a co-worker: radishes and black olives?

Learn canning, eat local at Ray’s Bistro Bakery, visit the Caledon market on Saturday.

Do you have a barn? Does it have history? Tell me about it!