 Join us for a day of family fun with local vendors and artisans, chefs and a musician on site.
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 Spring is officially here even though it looks like Mother Nature did not get the memo.
The transformation from winter to spring always has so much packed into it between the last of the snow and the beginning of green grass. We have all hands on deck for spring-cleaning. It’s time to spruce up the market, get rid of the cobwebs so to speak, clean the farm animals' pens and perhaps add a few more fences in case we add to our farm family. You never know when we might get the urge to adopt another cute animal. Minor repairs are required for the greenhouses at the market to get ready for the precious little seedlings that Leigha has been growing in our greenhouses at home. We are just as busy next door at Furnace Falls Farm planning and preparing for landscaping and barn renovations for the coming weddings and events booked. I cannot believe our first outdoor event for the season is only a few weeks away. It is our Spring Celebration Sunday April 29th. Leigha and her helpers have been rapidly filling greenhouses...sometimes a bit faster than Rick would like since this adds to his wood heating woes. We have focused on lots of heritage vegetables, annuals, and perennials again this year as they are more resilient and provide us with a great variety. Many of the tomatoes we grow come from our own seeds. As Leigha and I look around, we realize as usual, we have gone a bit crazy on growing plants again this year. It is just so hard to stop planting when you love growing things as much as we do. We think the best time to stop is when we run out of greenhouses, Ha, Ha. This year we are very excited that we get to start the season off by adding Furnace Falls Farm events to our list of activities. In a time when the world has so many negative things happening we are hoping to provide a bit of reprieve and bring people back to a simpler time when the focus was on growing food, family, friends and community. We are excited to have people come, stay, relax, enjoy a kayak ride, pack a picnic, go for a walk, pick fresh vegetables for dinner, visit the animals, sit by a bonfire, or enjoy a farmhouse dinner with new friends and family. Springtime is all about new beginnings so come join us on the journey of new experiences with old-fashioned traditions. We invite you to refresh, renew and enjoy yourselves at our farm. From all of us at Wendy’s Country Market & Furnace Falls Farm Retreat  Wow, not only has this past year flown by but also it’s hard to believe how fast the past 10 years have. Rick and I started the Mobile Market delivering to restaurants 10 years ago and during this time, we have seen so many changes to both the growth and availability of local food. For me, seeing this growth and interest in local food brings me full circle back to the way it was in my youth. I get to see a revival of farm fresh food at the very market that my parents started over 40 years ago. Thankfully, this next generation of young people are embracing and even demanding locally grown and made products. They want real experiences with a better understanding of how and where their food comes from. With a keen interest in growing, preserving, and cooking, this younger generation desires a back to the basics lifestyle craving honesty and integrity above all.
It is true to get to the future we need to go back to the past! In order to keep small to medium size farms, either generational or new young farmers, we need to be conscious of the sustainability of this lifestyle. The choice to farm full time is not always an easy path. Farmers must deal with the daily issues of, repair costs, pests, droughts, floods, and reduced crop prices among the usual issues faced by entrepreneurs alike. The reward though is one that benefits themselves as well as everyone else with the supply of healthy food and a more sustainable community. I am humbled to be able to work with so many dedicated, extremely hard working producers in our area who make a difference in our community and our lives every day. I am also excited to see the next few generations on our own family farm working together to continue the tradition. Now, as we add another facet to our business and bring Furnace Falls Farm to fruition we can focus on the importance of our past and help reconnect people to those old-fashioned traditions of a tasty meal and lots of laughter, cooking together, bringing back that community feel in a farmhouse setting. We feel honoured to be able to create a space for you, your family, and your friends to gather and experience moments and memories to last a lifetime. Of course, none of this is possible without all of you who are making the effort, taking the time and believing that buying local benefits everyone. Thanks for building a relationship with your food, your community and bringing us back to a healthier food system. A very Happy New Year to everyone From all of us at Wendy’s Country Market Wendy’s Mobile Market Furnace Falls Farm  November has certainly been a busy month for community building and celebrating local food. I am going to start with a great project that we were lucky enough to be involved in with the Township of Leeds and Thousand Islands. The Healthy Kids Community Challenge enabled a group of kids to take a 10 week cooking class with Chef mark and helpers Cara and I. Together the kids developed a menu, experienced local food, tasting and creating along the way. After the 10 weeks the kids put on a meal for a group of lucky guests. This was such a great experience and we heard from more than one student that they "didn't know cooking was going to be so much fun”. What a great feeling to be able to watch kids try eating and cooking things for the first time and see their satisfaction and surprise when they finish creating a special dish on their own. The cooking classes sparked some ideas of our own for March Break Farm to Table Cooking Classes so we will let everyone know when this idea ends up in print.  Just last Friday we got to cater a farm to table lunch at the townships Tourism Summit in Lansdowne which saw a host of interesting speakers and area businesses networking. This was a great opportunity for both new and established businesses to put their heads together and work out ways to promote the fantastic area we live and work in.
This weekend, Saturday , December 2nd Lyndhurst and Seeley’s Bay Chamber of Commerce will be hosting the area SHOP and HOP . A great way to support local, receive giveaways, treats, prizes, plus get some holiday shopping done. After head on over to the town of Delta and celebrate the season with Christmas carols, wagon rides, meals, Delta mill and a stroll through the park to enjoy the lovely display of lights. Throughout the month we have had the great pleasure of hosting themed supper clubs and cooking classes at Furnace Falls Farm with the focus on bringing people together with local food. This is a great way for new people in the area to meet others or just to get together with friends and relax without the mess and stress. We look forward to hosting your business dinner parties or family get-together in the holiday season and the New Year. Lets bring back those old fashioned traditions of big meals and lots of laughter in a farmhouse kitchen setting. Call us to reserve your party today 613-928-2477. The community spirit is definitely alive in this area , thanks to all involved to make it a place to be proud of. Have a great Week & Thanks for supporting local producers Rick & Wendy & Leigha  November is the month of a shift from Fall to Winter. It’s officially time to take the last crops out of the field. The only thing still standing in our gardens is some very hardy kale. The temperatures have definitely taken a tumble and reality has set in that it is time to turn the heat on (or collect wood right Rick)! But hey it is not all doom and gloom. We still have a wide array of tasty vegetables available from a number of local producers who have greenhouse crops and many tasty root crops to go through the winter.
We also have other exciting things to help brighten your November continuing throughout the winter months. Across the road from our market at Furnace Falls Farm Retreat, we welcome you to more local flavours with Friday night supper club and Saturday cooking classes, which are sure to keep you toasty warm inside and out. We are very excited to show off our farm and share some of our family history with you explaining why we chose to name it Furnace Falls Farm. We are certain you will enjoy the ambiance of the century-old farm and the chance to connect with friends and family as much as we do. Follow our facebook sites and blog to stay up to date on all our events designed to keep everyone busy throughout the winter. We are thrilled to be able to bring the past into the future with a few updates and twists of course. What better way to spend the winter months then with lots of soul-soothing food, new and old friends, and heart-warming conversation shared around a harvest table in a welcoming farmhouse kitchen? The recipe of the week is just the type of comfort food for a grey November day. Recipe of the Week Parsnip & Parmesan Soup 1/4 cup unsalted butter - Empire Cheese 1/1/2 lb parsnips, peeled, trimmed, and cut into 1/2 inch dice (4 cups) - Ravensfield Farm 1/1/4 cup diced shallots - Patchwork Gardens 8 cloves garlic, minced – Vern Price 1 tbsp finely chopped oregano – Wendy’s Market 41/2 cups vegetable broth – Wendy’s Market 1/2 cup freshly grated aged Lancaster - Glengarry Cheese 2 tsp lemon juice 1 tsp salt and pepper Melt the butter in a saucepan over med heat, add parsnips and cook until lightly browned, 7 - 10 min. Stir in the shallots, garlic, chopped oregano, salt and pepper and cook stirring occasionally until shallots are very limp and begin to brown 8 -10 minutes. Add the broth, bring to boil, reduce heat and maintain a low simmer until parsnips are cooked 8 -10 min. Remove from heat and let cool. Puree the soup. Stir in the cheese and lemon juice. Taste. Add salt and pepper. Reheat the soup and serve. Serves 5 -6 Have a Great Week Thanks for supporting local producers Rick & Wendy & Leigha  Looks like the last few weeks of September are more like what july should have been like. Combining the great summer temperatures with a fall bounty of produce and it's a win-win. Take advantage of it and come out to our Apple Theme Event this Sunday, Sept 24th from 11 am - 3 pm and stock up on lots of fall produce and of course lots of apples.
While mulling around at the Apple event you will be able to enjoy all the apple theme products available from a variety of vendors. Apple theme baked goods, apple jelly, apple preserves, apple butter, apple cider, apple vinegar and more. Our chefs will be presenting a tasty apple theme tapas platter for lunch along with Hot Apple Fritters and an apple cider press display. Bring the whole family and enjoy a fun filled day with live music by the Andrew Mack Duo. Find out a bit of local history from our guest Art Shaw who will talk about the recent archaeological dig in Lyndhurst. Parents make sure to bring the kids for our apple theme scavenger hunt and some tasty homemade apple pie ice cream. We will have lots of specials on bulk apples as well as a chance for you to stock up for winter with great deals on sweet corn and potatoes from Corn Acre Farms. Come on our for a day in the country and enjoy this blast of summer in the fall colours. Interesting Facts about Apple Cider The production of apple cider became one of the most important uses for the fruit. It had great economic benefits as a great fresh cider drink, a mild alcoholic drink (hard cider), a potent alcoholic drink called Apple Jack (an apple brandy made by freezing rather than distilling), and as vinegar. Many pioneers who immigrated to Canada in the 1880s feared drinking the water and believed alcohol killed the bacteria (at least that’s what they said HAHA). Every small village had its cider mill operating during the late summer and fall. The farmers brought their excess apples to the mill in lumber wagons and the cider was stored in barrels in the cellar. Recipe of the Week Apple Cider Cheddar Soup Serves 4 -6 1/2 cup finely chopped onion – Corn Acre Farms 1 tbsp butter – Empire 2 medium baking potatoes, peeled and diced – Corn Acre Farms 2 cups apple cider – Hall's Apple Market 1 tsp fresh thyme – Wendy's Country Market 1/2 tsp salt 1 dash cayenne – Wendy's Country Market 1 medium cooking apple peeled and coarsely chopped – Wendy's Country Market 1/2 cup milk – Limestone Creamery 2 tbsp flour – Purest 4 ounces sharp cheddar, shredded – Wilton fresh apple slices – Hall's Apple Market
Have a Great Week. Rick & Wendy & Leigha Thanks for supporting Local Producers. Visit us at the market. We're open 7 days a week. Monday - Saturday 11 am – 6 pm, Sunday 'til 5 pm  Summer vacations are done for a lot of people. Children and teachers are back in school, and the routine starts again. For a lot of farmers that have their kids or students helping them through the summer this time of year can be a bit of a shock.(Yikes that extra help in the field and at market is gone!)
This is also the time for the field crops to be at their peak, like tomatoes, sweet corn, peppers, zucchini, and beets. Fall is also the time to start planning ahead for the taste of summer in the winter by freezing, preserving or drying excess summer vegetables. Tomatoes are a very versatile crop to put away for the winter time. If you do not have a lot of time to can tomato sauce for the winter, then we have you covered. We have a variety of sauces at the market to provide a quick and tasty meal. For those of you who have a desire to learn about canning, preserving, and savouring the tastes of the summer we will be starting classes soon over at Furnace Falls Farm. We will keep you updated on our Facebook pages: Wendy's Country Market, and Furnace Falls Farm. Make sure to follow us there! Simple Preserving Recipes Tomato Marinara Base
Sweet Corn – Frozen for the Winter This is how we do it. The best corn for freezing we find is Super Sweet (high sugar content that will not be starchy).
Drying Herbs Drying herbs is an easy way to ensure great tasting herbs in those winter stews, soups and also your christmas turkey. We hang herb bundles from the rafters in our shed. (You need a dry and dark spot to eliminate bleaching the colour from the sun). If you do not have a nice breeze, turn a fan on low to help dry the herbs. The best herbs for drying this way are sage, basil, savory, thyme, rosemary and dill. After the herbs are dried we spread them on a newspaper, strip the leaves from the stalk, and put into glass jars. Enjoy! Have a Great Week. Rick & Wendy & Leigha Thanks for supporting Local Producers. Visit us at the market. We're still open 7 days a week. Monday - Saturday 11 am – 6 pm, Sunday 'til 5 pm  It’s here – the last long weekend of the summer. I am missing summer already. Oh wait! I think that is because we really did not have a summer.
With all the rain and storms that passed through from early spring 'til now, it has been a challenging summer for a lot of farmers. Some crops did not get planted, and others were a failure. There was lots of strategic planning and planting, and a lot of last minute changes of plans on what to plant. Through the weird weather though, there were other crops like the Brassica family that flourished with the wet conditions. So be prepared for lots of cabbage in the future. Living on a farm requires lots of collaboration to be able to do everything that needs to be done. It is all hands on deck, so to speak. Especially when an emergency happens, everyone is very quick to help out. We are very grateful for all the help after our truck issues this summer that is for sure. I am very grateful for having family close by, and to all our great network of other family farms. A lot of vegetable producers count on a few months of growing to ensure a year's worth of income. Thank goodness farmers are a resilient bunch. Quality food requires a huge effort: time, money for superior seeds, equipment and fair wages for labour, plus more. Importantly, we have to be sustainable farms and to encourage the next generation to try and make a living off the farm so that we can ensure family farms in the future. Even with all the trials and tribulations of farming I would not trade it for anything. I love being able to work alongside family, seeing the next generation appreciate what I have loved for so long. Recipe of the Week A family collaboration of produce grown on our family farms Family Summer Succotash Serves 4 1 tbsp sunflower oil – Kricklewood Farm 3 red onions, halved – Corn Acre Farms 3 green peppers, cut into chunks – Corn Acre Farms 3 small patty pans, cut into ¾ inch pieces – Wendy's Country Market 1 hot pepper – Wendy's Country Market 1 cup fresh corn kernels – Corn Acre Farms 1 cup heritage tomatoes – Wendy's Country Market 3 tbsp mint, coarsely chopped – Wendy's Country Market
Enjoy! Have a Great Week. Rick & Wendy & Leigha Thanks for supporting Local Producers. Visit us at the market. We're open 7 days a week. Monday - Saturday 11 am – 6 pm, Sunday 'til 5 pm
 WOW sunshine for more than 2 days in a row! (and then thunderstorms...) This week it officially feels like summer with lots of our summertime customers journeying back to our market on their holidays. It is really great to to see everyone again and I am always amazed on how much the kids have grown, plus it is great to be introduced to the new little additions to the family and get caught up on things.
We certainly have a lot of new things happening this year! The expansion of our greenhouses makes it possible to have flowers, veggie plants and herbs not just for the spring early-birds: we still have a good selection for our summer customers. Plus the extra help in the greenhouse has been a huge boon for Leigha and I. Stop by and say hi to Karen and ask her to show you the Sensitive Plants (great gift for kids). Leigha has been busy planting and adding new gardens – an extra challenge with all the rain. Our Herb Garden has had a face lift, and also is full of new and unusual plants to check out. Our Cooks in the Kitchen have been very busy coming up with lots of preserves to add to the new shelves at our Market. We have even added a tasting event focused on seasonal product tasting and testing. This month Chef Mark will feature some interesting preserves and recipes drawing on produce items available in July. I am sure you will see a variety of things with Scapes as an ingredient. Wondering what to do with an abundance of Scapes? Stop by Saturday July 15th between 11:30 am and 2:00 pm to find out. (Download the Flier.) Now over to Furnace Falls Farm, were its been a hub of activity for the last few months with renos in and around the farmhouse. We're trying to re-use as many of the old materials as possible, while instilling some new life in the old structure. I must say I am loving the repurposed original sheathing boards that are now installed on a number of walls in the farmhouse. It's as if the walls talk and tell the stories of the history in every board when you look at them. In the yard at the farmhouse we have planted a cutting garden with many of the flowers straight from the past. Stop by and let us pick you a bouquet for that someone special. Seasonal Recipe of the Week Since summer time is the time for camping and campfires I thought I would go with a recipe that could be done on an open fire. Wood-Roasted Potato Salad with Pickled Ramps and Chives Serves 4 12 golf ball size potatoes – Corn Acre Farms 2 tbsp sunflower oil – Kricklewood Farm 1/1/2 tsp salt 1/4 tsp pepper 7 ounce cream – Limestone Dairy 2 tbsp chopped chives – Wendys Market 4 tbsp thickly sliced green onions – Corn Acre Farms - Preheat grill over wood fire until coals are glowing. - Place washed potatoes in a mixing bowl. Add oil, and salt, toss to coat. - Place potatoes on grill and roast covered for 35 – 45 minutes or till potatoes are tender, turn occasionally. - Remove potatoes from grill and smash with a spoon. Season with pepper and top with cream and dress with chives and green onions. Enjoy! Have a Great Week. Rick & Wendy & Leigha Thanks for supporting Local Producers. Visit us at the market. We're open 7 days a week. Monday – Saturday 11 am – 6 pm, Sunday 'til 5 pm |
AuthorWendy Banks is a 6th generation farmer from Lyndhurst, Ontario. She runs Wendy's Country Market with her husband, Rick Trudeau. Archives
April 2018
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