Features
Pepper Jelly
This sweet and spicy pepper jelly is a perfect accompaniment to a cheese and charcuterie platter.
Nan’s Chili Sauce from Mrs. V’s Preserves
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.
Melanzane Sott’olio Eggplant Antipasto from Connie’s Kitchen
Many of Connie Arteaga’s long list of handmade preserves – think passata or eggplant antipasto – have their roots in her native Sicily.
Peach Blueberry Jam from Landman Gardens
Rebecca Landman leans on family recipes for her canned offerings such as bread-and-butter pickles, corn relish and barbecue sauces.
From Soil to Table
Vegetable grower extraordinaire Karen Hollingshead uses galvanized steel raised beds and water troughs to hold her 35 varieties of tomatoes and other gems.
“Not Your Grandmother’s 4-H”
But the principles of head, heart, hands and health still thrive in Headwaters.
“I was sleeping 17 hours a day”
This Orangeville nurse contracted Covid-19 – along with her whole family.
“I always think of my family – my wife, Faviola, and my daughter, Jimena”
On a Mulmur farm, an essential seasonal worker misses his Mexican homeland.
“Very quickly, animals were placed in foster homes”
Keeping both animals and staff safe was a priority at the Upper Credit Humane Society shelter.
“You can’t get all in a twist. You have to roll with it”
A hands-on Caledon interior designer gets it done from a distance.
“I’ve taken this time to focus on what matters most”
A Mono teen reassesses her idea of “normal.”
