food

Strawberry season is upon us. It is a wonderful time of year that needs no introduction.

Growing up in the suburban wasteland of Mississauga my connection to farm life was limited to class trips and the odd family visit to a farm. When I was five, I distinctly remember the whole community gathering to watch the last standing barn burn down in our subdivision. I recently learned that the only farm operating in Mississauga will be harvesting for the last time this year.

Feeding community first is a statement that resonates with me and will be a thought I will continue to explore. To me, it is the responsibility we all have to care for and provide for our immediate community and the communities we are connected to. I will be planting with this intention this year.

Among the many things I love about spring are the things I find at the local market. I was fortunate to find the first fiddleheads of the season at Marche Jean Talon last week on my trip to Montreal. Fiddleheads are the furled fronds of a young fern. They have a unique texture and taste similar to asparagus.

Honoring and giving gratitude to all the mothers in our lives is a daily consideration. Mother’s Day is an opportunity to take time out of…

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.