food

More than ever before Canadians are embracing the shop local lifestyle because we recognize the benefits of eating food grown or raised close to home. If the economic, health and…

Perennial native and other garden plants, and annual seedlings like tomatoes, peppers and more. The farm will be open for tours and walk abouts. Enjoy sweet treats, snacks and farm…

Connecting our communities since 2008, this community event brings together the best of Caledon and provides an opportunity to celebrate together as a community! Join us for family fun including…

Our snack bar will offer both breakfast and luncheon items to enjoy. We will have our basement sale, bake sale, handcrafted knit and crochet items, as well as painting and…

Root vegetables – so called because the edible portion of the plant is the underground root – are harvested in late fall and cellared with the dirt still clinging to their flesh.

Goodness Me! What Yummy Pies You Make! Five cups of fruit go into each nine-inch, deep-dish pie.

As winter approaches, the last of summer’s abundant greens start to droop and suffer from cool fall evenings. Fortunately, the season of root vegetables comes to the rescue.

Closing the divide between farm and plate: I grew up believing that my part of the Niagara Escarpment wasn’t much good for farming. Gord McArthur sees things differently.

In these hills growing your own food seems to come with a renewed sense of purpose. Monica Duncan visits several kinds of local vegetable gardens – some of them new, some long established – and talks with the growers.

The beauty of being a chef is that you get to challenge yourself to turn something you once despised into something even you can love.

Spring always arrives like a surprise. If you love food as much as I do, perhaps the mere sight of the first green bud will send you too scurrying to plan your spring recipes.

Our Country Cook, Sandra Cranston-Corradini, serves up eggplant lasagna, chicken with lemon and fennel and chocolate volcano.