Even though April showers forgot to turn off in May (!!) we do have May flowers and other great plants in our greenhouses, all ready to share with you to brighten even the cloudiest day.
​Despite the rain, I love spring. Walking through our greenhouses and seeing all the different plants is a great way to both start and end my day. 

My love of plants comes naturally: both of my Grandmothers had lots of plants surrounding their houses. One Grandmother had every type of plant you could think of to grow as a houseplant, and was always collecting slips of plants from friends to add to her collection. My other Grandmother taught me a lot about the wild flowers and their names and uses as we walked along the pathways at their cottage. And I remember seeing a picture  of myself when I was young surrounded by amazing flower gardens that my Mom made. Over time the flower gardens switched to large vegetable gardens, and then to multiple fields of vegetables and a full blown market garden business (Corn Acre Farms). So began my life long journey and passion with plants. 

I am so very glad to have been able to share all this with my daughter, and even more excited that she has carried on the love of plants by starting our seeds and nuturing them for all of you to enjoy. With her help, we have been able to expand this year and offer so many more varieties of flowers, herbs, and vegetable plants. We focus on many heritage varieties of tomatoes and look to the past when picking out our selection of seeds for our flowers. A look around our greenhouses will sure to send you on a trip down memory lane with names like larkspur, zinnias and cosmos.
 
If you have never grown any plants before then now is the time. Start with a cherry tomato. A few marigolds and a basil make great companion plants ... and now your off!

I think it is also important for all of us to take the time and introduce a child to the amazing world of plants. Even if it starts with picking a bouquet of dandelions. 
 
Dandelions are in the recipe of the week. You can eat the leaves, buds and bud stalks, flowers, heart, and the young root of dandelions. 

The Recipe of the Week
 
Mushrooms Stuffed with Dandelion Hearts

Dandelion hearts - In your yard or ours! 
Cremini mushrooms - Carlton Mushrooms
Sunflower oil - Kricklewood Farm
Rosemary - Wendys MArket
salt and pepper
 
Bring the hearts to a boil and cook for 5 minutes to remove bitterness. Take the Hearts and mix with sunflower oil, rosemary, and salt and pepper. Take mushrooms and fill with the hearts. Bake in oven for 15 - 20 minutes at 350. 

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
(After the long weekend, it will be 7 days a week.)

Welcome to Eastern Ontario winter and a new weather system. Word of the week "Freezing Fog"! Not only can't you see the road, but you get to have everything coated in ice!

To distract me from the weather and the fact the market is kind of quiet these days I turn my thoughts to Flowers – in lots and lots of colours. We are expanding our selection of flowers at the market this year. Since it is Canada's 150th, there will also be a focus on more heritage plants, and a variety of plants with a red-and-white theme. No worries though for those of you that favour hot pinks, purple and orange; since these are my favourite colours, we won't leave them out! We also carry a long list of herbs and vegetable plants, and I will have more about them in future notes. Today its all about Flowers .

Along with heritage plants for sale in our greenhouses, we will have a selection of bee-friendly annuals and perennials, and a kid's area with a focus on attracting butterflies (we like to encourage kids in the garden). We have a great culinary selection of edible flowers, and of course the tried-and-true drought resistant, and favourite low maintenance. 

Have you got any favourites we should start for you? Let us know in a comment.

The hard part for us is to limit ourselves, because when you start looking at all the great reasons to have flowers in your life (aside from the obvious that they are just good for the soul) it is hard not to go overboard. I think part of our solution for that is that we grow them for multiple uses: culinary, customers, market, and the farm. 

Across the road form the market at Furnace Falls Farm everyone will be able to enjoy a kalaidescope of colours in our cutting garden. There, you will be able to sit back and smell the flowers. The Furnace Falls Farm Garden will also showcase perennials so you will be able to see first hand how they grow and what they look like in a garden. The gardens will also provide fresh-picked, colourful bouquets for that someone special. 

Can't wait for planting season to be started! But for now I have to be patient and dream. 

The recipe of the week is full of colour and a bit of zip to  brighten up any day – even one with Feezing Fog!
. 
This is not a slaw and not your typical salad. 

Fire and Ice Salad
Serves 6 people 

1/3 lb of mixed greens – Burt's Greenhouse
1 cup baby kale – Forman Farms 
1 cup micro greens – Patchwork Gardens 
2 cups carrots, cut into matchsticks – Patchwork Gardens 
3 cups mix watermelon and daikon radish, cut into matchsticks – Patchwork Gardens
1/2 tsp salt 

Jalapeno Cilantro Dressing 
1 tsp jalapeno paste (or more if you dare) – Wendy's Country Market 
1/4 cup chopped cilantro – Burt's Greenhouse 
3 tbsp lemon juice 
3 tbsp apple cider vinegar – Hall's Market
1/4 cup sunflower oil – Kricklewood Farm 

Directions 
1. Make the dressing by mixing ingredients together in a small bowl. Set aside. 
2. For the salad, put all the greens mix in a large bowl. Combine with veggies and toss. 
3. Toss with dressing just before serving 

Enjoy!

Have a Great Week!
Rick & Wendy & Leigha 
Thanks for supporting Local Producers 

Stop by Wendy's Country Market. We're open Thurs - Sat 11am - 6pm; Sun 'til 5pm