This is a vegetarian adaptation of Julia Child’s classic “Boeuf Bourguignon”, a timeless winter recipe full of deep, rich gravy flavour, served on top of a hearty bowl of egg noodles or mashed potatoes.Read More
Pancakes topped with fresh rhubarb curd are the perfect breakfast for lazy weekend mornings. Pulling out this colourful topping for brunch is sure to impress, and it can be used to spice up a variety of other breakfast foods, from topping off a bowl of oatmeal, to spreading it on toast with strawberries, I love having this condiment in the fridge all spring long!Read More
In 1867, officially known by the grandoise name of The National Grange of the Order of Patrons of Husbandry, The Grange — as it became universally known — quickly became the most important voice for family farmers, a fraternal organization with rites and oaths similar to dozens of other such organizations spreading across mid-19th Century North AmericaRead More
This spring pasta dish incorporates some of our favourite fresh, seasonal vegetables, tossed in a creamy source that lends a warm and hearty character for those cool spring days. The recipe can easily be made gluten and dairy free by substituting gluten free pasta, brown rice flour and nutritional yeast.Read More
Give a Taste of Georgian Bay This SeasonRead More
Ask a group of people to define ‘Local Food’ and you’ll get a variety of answers. For some it means food produced within 50km…Read More
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