The Taste of Local History

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.

1. In a medium bowl stir together flour, cornmeal, baking powder, baking soda and salt.
2. Using a pastry cutter, cut in butter and syrup until resembles coarse crumbs.
3. Make a well in the centre, and add milk, and berries. Stir till moist.
4. Turn dough onto a floured surface. Quickly knead dough by folding and pressing gently: 10 – 12 strokes or until nearly smooth. Pat lightly. Roll dough into a circle and then cut into wedges.
5. Bake for 20 to 25 minutes or until golden brown. 

Enjoy!
 
Have a Great Week.

Rick & Wendy & Leigha 
Thanks for supporting Local Producers.

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We're open Thursday through Saturday 11 am – 6 pm, Sunday 'til 5 pm