 This week is practically Balmy outside!!! I love it but it is a bit worrisome since it is 15 degrees and it's only the end of February. This warm weather system sent the local Maple Syrup producers into overdrive getting everything prepared for an early syrup season. Ideal temperatures are thawing in the daytime and freezing at night. Let's hope for a long and steady Maple Syrup season.
Maple Syrup is a great natural sweetener in salads, entrees, and desserts, plus it just makes everything so very tasty. It features 54 different antioxidents (the darker the syrup the higher the antioxidents). It also contains a significant amount of calcium, trace B vitamins, and is a good source of 3 essential elements: calcium, iron and thiamin. We really appreciate all the time it takes for the producers to make this tasty liquid gold. Remember that it takes 30-40 gallons of sap to produce a gallon of Maple Syrup. I was digging around in some old recipes and thought it would be fun for people to have glimpse into the past. It is interesting to see how measurements were way back when. I know from looking at some of my grandmother's recipes that none were very exact. It was a pinch of this and a handful of that. Some of the recipes were even missing sections, and if you followed them exactly, you were in trouble. I think my grandmother just made it up as she went along. However she did it, I could not wait to visit and sample her desserts – especially all those sweetened with Maple Syrup, and there were a lot. Here is a recipe from The Every Day Cookbook, circa 1890. Flannel Cakes Beat 6 eggs very light, stir in them 2 lb of flour, one gill of yeast, small spoonful of salt and sufficiant milk to make a thick batter. Make them at night for breakfast, and at ten in the morning for tea. Have your griddle hot, grease it well and bake as buckwheat. Butter and send them hot to the table, commencing after the family has been seated. Have a jug of Maple Syrup on hand at the table for easy access, Pour over the flannel cakes as you wish. Our ingredient list has been added to the original: Eggs – Beking's Flour – Ironwood Organics Yeast Salt Butter – Empire Cheese Company Maple Syrup – Gunnebrooke Farm, Antoine Farm Notice, not a lot of details about amounts or technique in these old recipes. This shows that cooking was a daily thing and that you just went by instinct on what the consistancy was for a lot of things. At Furnace Falls Farm we will be introducing people to some of these old tried and true recipes. Perhaps we can even help you with some of those old time recipes that don't have a lot of instructions, and help you make it LIKE GRANDMA. Have a Great Week. Rick & Wendy & Leigha Thanks for supporting Local Producers. Visit us at the market. We're open Thursday through Saturday 11 am – 6 pm, Sunday 'til 5 pm
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 It is that time of year that most of us are needing a big boost of vitamin C in our diet, so how about trying some daikon radishes! Thanks to the folks at Roots Down Organic and Patchwork Gardens for storing these relatively unknown gems in their cold storage over the winter.
Daikon Radishes (aka Chinese Radishes) are packed with Vitamin C. They look a bit like a very large carrot in shape with a crisp texture, and are a bit sharp to taste when raw. When cooked, Daikon become sweeter. Diakons are very versatile: they can be prepared raw, cooked, thinly sliced in a salad, shredded or grated in a slaw, pickled, or braised. A little creativity and the options are endless. One of our focusses at Furnace Falls Farm will be introducing people to the many uses of the wonderful produce we have available to us through our cooking classes. Most of our ancestors canned, pickled and preserved a lot in the fall at harvest time. But fall is not the only time for preserving: you can preserve things all year long. Winter is a great time for taking unusual items and coming up with something simple but exciting. Let's add some variety to the winter months, when we are tired of our everyday ideas of what to do with root vegetables. The following recipe will enhance any meal that needs that fresh, salty crunch. Pickled Daikon and Carrot Serves 6 as a side 1/2 cup white vinegar 1/4 cup white sugar 1 Carrot cut into matchsticks – Patchwork Gardens 1 large Daikon Radish peeled and cut into matchsticks – Patchwork Gardens and Root Down Organic 2 tbsp cilantro chopped – Burt's Greenhouses 1 thai pepper 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 Thursday through Saturday 11 am – 6 pm, Sunday 'til 5 pm  It might be dull and dreary outside, but it looks a little like spring in the greenhouse. Since we try to grow a lot of our flowering annuals from seed rather than cuttings, we have to start them extra early. We find when we start from seeds rather than cuttings we can get better varieties with lots of heritage choices. One of the other reasons is this way we have control over the start of their life so to speak. A good start means better success later on. Even after all these years, I never get tired of watching those little sprouts shoot up almost over night.
We have also started lots of veggie and herb plants as well, along with a great selection of heritage tomatoes many from seeds we had saved from last summer. Of course, what are tomatoes with out basil? So we've made sure to have lots of basil varieties to choose from. We will be updating the lists on the Wendy's Country Market website, so you can plan out your gardens as well. What better way to spend a winter evening then planning a garden? Mark Sunday, April 30th on your calendar. It is our first event of the season. Hard to believe it is only a few months away. We will have lots of bare root crops, hardy perennials, herbs, heritage seeds for sale and more. AND down on the farm, the real work has begun. We have the house building permit and can move ahead with our plans for one of the many barn structures! As the layers are removed we've seen history unfold, and got a real insight into a house that was built over 100 years ago. We've found wide wooden boards covering some of the walls, hard wood floors, and a 10 foot ceiling. We've also been exploring our own local history, and have posted some photographs of Furnace Falls on the Farm's Facebook page. Have a look! I find my favourite places to be are all over 100 years old (like our market which is an old school house also over 100 years old.) Can't wait for the rebirth of this wonderful farmhouse as a place for guests to stay, with great kitchen and dining spaces for celebrating local food. Considering I love heritage plants and heritage homes, I think this week's recipe should be heritage sourced. Recipe of the Week Wild Berry Cornmeal Scones Makes 8 servings 1 1/4 cup Red Fife Wheat Flour or Spelt Flour – Ironwood Organics or Sonset Farm 3/4 cup Cornmeal – Against the Grain 1/4 cup Maple Syrup – Gunnebrooke Farm 2 tsp Baking Powder – Purest 1/4 cup Baking Soda – Purest 1/3 cup Whey Butter – Stirling 2/3 cup Milk – Limestone Creamery 1 cup Mixed Berries – Brierlea Farm, Wendy's Country Market 1 tsp Vanilla Preheat oven to 400 degrees.
Enjoy! Have a Great Week. Rick & Wendy & Leigha Thanks for supporting Local Producers. Visit us at Wendy's Country Market. We're open Thursday through Saturday 11 am – 6 pm, Sunday 'til 5 pm  It's time to thank all the producers who have been supplying all of us with tasty veggies throughout the winter months.
Two of those hard working people are Brian and Ruth who own and run Burt's Greenhouses in Odessa. Even in the winter this place is a hub of activity. Known for their wonderful spring annual, perennials, vegetables seedlings and shrubs, they have also ventured into supplying many of us with amazing sweet potatoes and tasty tender greens from their greenhouses throughout the winter months. Yeah, no more need for tasteless imported winter salad greens! They grow a variety of herbs, arugula, mizuna, beet greens, lettuce, and mustard – all in trays of earth. With environmental concerns very important to them, they choose biological pest control and also use biomass to heat their greenhouses. Yet another of the out of the box thinkers that make living in Eastern Ontario a great place to be. Their Sweet Potatoes have been so popular though that they are running out of them, so now is the time to enjoy them before they are gone. Try our Roasted Sweet Potatoes yummy! Love all the different coloured ones... Recipe of the week Maple Roasted Sweet Potatoes Serves 6 2 1/2 lb Sweet Potatoes, peeled and cut into 1 inch pieces – Burt's Greenhouses 1/3 cup Maple Syrup – Gunnebrooke Farm 2 tbsp Butter, melted – Stirling Water Buffalo Farm 1 tbsp Lemon Juice Pepper and Salt to taste Preheat oven to 400 degrees F
Enjoy! Have a Great Week! Rick & Wendy & Leigha Thanks for supporting Local Producers. Visit us at the market! We're open Thursday through Saturday 11 am - 6 pm, Sunday 'til 5 pm |
AuthorI am Wendy Banks a 6th generation farmer from Lyndhurst, Ontario. I have been selling farm produce since the wee age of five when my parents first set me up with a corn stand at the end of the driveway. I have always been focused on providing quality products and providing customer service with a smile. Archives
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