From the city to the land: A Cook’s Journey

At the Edge of the Woods farm we would like to announce the birth of our third lamb. A lamb is a young sheep under the age of 12 months old. The fate of our lambs has not yet been decided, as we would like to increase the size of our flock. Still, I can’t help but think of all the delicious ways I could potentially be cooking them.

Carrots are another example of an awesome vegetable that is often over looked and underappreciated. They certainly are not trending like kale or brussels sprouts. It is important to prepare them with the same love and respect as when they were grown. A carrot should taste like a carrot.

Of the many things I’m looking forward to this spring, ramps – also known as wild leeks – are top on my list. They are a sure sign that spring has sprung. They are a member of the Allium genus of the Alliaceae plant family that also includes onions, chives, leeks, garlic and more.

It finally feels like spring has arrived. With the excitement of prospective projects coming to fruition, I find myself wanting to jump head first into all the work that needs to be done. With that said, this past winter and shifting to the pace of farm life from that of the bustling kitchens of Toronto, I have begun to learn the importance of pace, slowing down and maintaining friendships that have grown over the years with like-minded people sharing similar passions.

I admittedly don’t really know much about beans. I don’t recall them being a notable part of my diet growing up aside from frozen lima beans. On my journey of rediscovering staple foods I have been trying to learn as much as I can about the many varieties of beans and how to cook them. Beans are pretty amazing, coming in many different shapes, sizes, colours, and all being delicious and nutritious.

This past weekend the Woodland Cultural Centre hosted a workshop on preparing corn for bread and soup at the Ohsweken community hall.