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.
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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. 
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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