Category Olive’s Harvest of Friends

Fun Farmer Felfies

“What on earth is a felfie” you ask? A “selfie” is a photo that you take of yourself and post to social media. Our farmers are taking the selfie trend and turning it into something cool: selfie + farmer = felfie.

To celebrate the 2014 International Year of Family Farming, I have collected felfies from some fun local farmers that you really ought to get to know. I hope you will be inspired to visit their farms and follow them on social media. Since it is #ThankaFarmerThursday, let’s tell these families how grateful we are for their farm-to-table-fresh, quality products. Be sure to check my Farm/Farmers’ Market Directory for a listing of local farm markets and farmers’ markets.

#felfie #familyfarming #ThankaFarmerThursday

 

The Thatcher Family:

Dana_Thatcher

#naturallyraised #farmbeauties #farmlove

“This is Dana and Sophie Thatcher, and their wee friend, of Thatcher Farms. We raise beef, pork, lamb, chicken, turkey and cut fresh meats here at the farm 5 days a week.  We have an on-farm butcher shop, bakery, and country store.”  [Dana Thatcher, Thatcher Farms]

Small-scale, mixed working farm. Naturally-raised, hormone, and additive-free meat; raised on farm, fed on their own farm-grown feed. Custom-order butchering. Meat pies, ready-made meals, sweet honey, eggs, pure maple syrup, artisan cheese, jams, and jellies, gift baskets, raw pet foods, and butchery classes. Click here to find out why Dana and Adam Thatcher earned the 2013 Ontario’s Outstanding Young Farmers award.

Thatcher Farms
#5727 5th Line of Eramosa, RR# 1
Rockwood, Ontario N0B 2K0
 
Telephone: (519) 856-4073
Website: www.thatcher-farms.com
Twitter: @DanaBuylocal
Facebook: https://www.facebook.com/pages/Thatcher-Farms-Butcher-Shop-and-Bakery
 
Open year round (check website for Christmas hours):
Tuesday and Wednesday: 7:00 a.m. to 5:00 p.m.
Thursday and Friday: 7:00 a.m. to 6:00 p.m.
Saturday: 10:00 a.m. to 5:00 p.m.
Sunday: 11:00 a.m. to 4:00 p.m.
 
Farm-stand at: Guelph Farmers’ Market
 
 

The den Haan Family:

John_den_Haan

 #hardworkers #farmdog

“John den Haan or as some of us know him as “Poppa John” is a second generation farmer. His dad and mom (Opa and Oma) purchased the farm we now farm on today when they came from Holland. John’s duties include… well everything. He is a jack-of-all-trades; whether it’s milking the cows morning and night, feeding, or in the fields he’s hard at work. Megs, our Border Collie and mascot, helps to round up the cows in the morning and can often be found wherever John is. She spends her spare hours greeting customers at the farm store. John and Megs are a true picture of hard workers.” [Marianne den Haan, daughter, Sheldon Creek Dairy]

Emily_den_Haan

#nextgeneration #happyfarmer #yougogirl

“Emily den Haan is 23. She is farming full-time on her own farm across the road and at Haanview Farms. She actually has her very own herd of purebred shorthorns. These shorthorns are pretty special – they belonged to Archie Currie, our father/grandfather. Emily has taken over much of the herd and is the next generation to have these cows and well, let’s just say she definitely shares the same passion for cows as grandpa did.” [Marianne den Haan, daughter, Sheldon Creek Dairy]

On-farm production and glass bottling of whole, non-homogenized, minimally-processed, naturally fresh milk and yogurt products from John and Bonnie den Haan’s own herd of happy and healthy cows that graze the pastures of the 3rd generation Haanview farm in Sheldon Valley. On-farm store; products also available in other retail locations. The 3rd annual Sheldon Creek Dairy Day on the Farm will be held on June 14, 2014, from 10:00 a.m. to 4:00 p.m..  It’s a great opportunity to meet the den Haan family and the cows, tour the barn, and enjoy the local farmers market, live music, face painting, kids craft, cooking demonstrations, and product samples.

Sheldon Creek Dairy
4316 RR#2
5th Concession
Loretto, Ontario L0G 1L0
 
Telephone:  (705) 434-0404
Website: http://sheldoncreekdairy.ca/index.php
Facebook: www.facebook.com/sheldoncreekdairy
Twitter: www.twitter.com/sheldondairy
Instagram: www.instagram.com/sheldoncreekdairy
 
Open year round:
Monday to Saturday: 10:00 a.m. to 6:00 p.m.
Sunday: 11:00 a.m. to 4:00 p.m.
 
 

The Laidlaw Family:

Laidlaw_Family

#familyroots #seventhgeneration #heirloomorchard

“I did capture our family planting a new orchard… (my favourite felfie). The tiny twig in the middle is in fact a baby apple tree! The feet belong to Spencer, Margo, [and their parents] Laura and Mark Laidlaw. And the last one is a little Hallowe’en vignette [of Laura] in our barn.” [Laura Kelly, Carl Laidlaw Orchards]

  Carl_Laidlaw_Orchards

#creative #countrycharm

Seventh generation heirloom orchard and on-farm market: 20 varieties of pick-your-own or already-picked apples (including heirloom varieties), 3 varieties of pears, sweet corn, honey, and candy apples. Bring in baked goods, local squash, garlic, jams, and preserves.  Make your own pie on-site or buy already made. Barbeque hot dogs, sausages, corn, and drinks available on weekends. Old-fashioned fall family fun in a charming vintage setting. For details, please read my post “Happy Under the Apple Boughs: Carl Laidlaw Orchards”.

Carl Laidlaw Orchards
9496 Heritage Road
Brampton, Ontario
L6X 0A1
 
Telephone: (905) 456-2095
Website: www.carllaidlaworchards.ca
 
Open: daily from 9:00 a.m. to 5:00 p.m. during September and October, possibly into November depending on Mother Nature.
 

Thanks so much to my farmer friends for submitting your felfies!

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Olive’s Keep Calm & Carry On Christmas Survival Guide: Christmas at Springridge Farm

I love Springridge Farms any time of year but my favourite time of year at Springridge is Christmas. What better way to get into the spirit than to take a country drive to a beautiful farm to pick up a fresh Fraser Fir Christmas tree?

Kids can decorate a freshly baked gingerbread man cookie, paint a glass ball ornament, and visit with Santa. I will never forget how awe-struck we felt when my young son and I bumped into Santa at Springridge. Santa suddenly appeared through the snowflakes, walking regally in his high leather boots, as if he had left his sleigh hidden atop the forested escarpment. He wasn’t just any Santa – he had an air about him that convinced us he was the real McCoy.  We were speechless; Santa gave us a quiet nod and a wink, and then went inside the barn to prepare for his visit with kids. It was magical.

Be sure to wander through the barn market filled with festive decorations, ornaments, giftware, and gourmet goodies. I think I’ll make another trip back to Springridge to try the Gingerbread Truffles that Springridge is now retailing: small-batch, hand-stirred chocolates made with cream, puréed gingerroot, cinnamon, nutmeg, and cloves by Walker’s Chocolates in Burlington.

Springridge sells a small but impressive assortment of cookbooks such as Rose Murray’s Canadian Christmas Cooking, which includes the recipe for Springridge Farm Christmas Marmalade (Springridge Farm has a line of their own small-batch, artisanal preserves, chutneys, sauces, and pickles). On Sunday December 8th from 2:00 p.m. to 4:00 p.m., Springridge will hold another in a series of cookbook events, when you can meet the author, Rose Murray, and if you purchase her cookbook, she’ll sign your copy. If you plan on attending, please click here to RSVP and find out more information.

Warm up with a bowl of soup (my favourite is the heavenly Curried Chicken Coconut Soup) and a freshly baked biscuit or a freshly prepared sandwich (like Holiday Turkey) or salad with homemade dressing. Lunch is served daily from 11:00 a.m. to 4:00 p.m.

Bring home some freshly baked gingerbread cookies and Holiday Berry pies, all made from scratch on the farm – better yet, call ahead to pre-order so you won’t be disappointed. Springridge also handcrafts a really interesting variety of frozen savoury pies, available in 9-inch and individual sizes, and brimming with yummy fillings like: Shepherd’s Pie, Turkey Sage, Pulled Pork, and Old Fashioned Tourtière. Curried Chicken pot pies are available in 9-inch-sizes only. All flavours are special enough for entertaining (you could offer a variety of savoury pies for your guests to choose from) and easy enough for hurried weeknight dinners – just pop them out of your freezer and bake as instructed. Serve them with my Sweet-Sour Purple Cabbage with Apples and a nice salad. We enjoyed our individual pies while trimming our tree. Look how high they pile the delicious filling in the Tourtière and Pulled Pork pot pies.

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Pulled Pork Pot Pie and Old Fashioned Tourtiere

Christmas at Springridge happens every weekend from November 23rd to December 15, 2013, from 10:00 a.m. to 4:00 p.m. There is a small charge of $5 each to paint a glass ornament or decorate a gingerbread man cookie. The farm is open daily from 9:00 a.m. to 5:00 p.m., until noon December 24, 2013 when Springridge closes for the season. Re-opening April 10, 2014.

Springridge Farms
7256 Bell School Line
Milton, Ontario L9T 2Y1

Telephone: (905) 878-4908

For map, check my Farmers’ Market Directory or visit www.springridgefarm.com

Speaking of tree trimming……three Christmas trees decorated…CHECK!!!:

  1. Gumdrops and Lollipops themed tree, designed by Cobi Ladner for Toronto’s Gardiner Museum’s 12 Trees of Christmas Charity Gala. Purchased by Frank Bowman and Aaron Milrad and donated to Princess Margaret Hospital Cancer Centre.
  2. Magic Pennies Mitten Tree on behalf of Streetsville United Church Magic Pennies Kids Community Outreach for Village of Streetsville.
  3. Our own family tree mishmash of sentimental ornaments.
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Hot Off The Olive Press: November 1, 2013

Food Events:

The Shop For All Reasons will be hosting a Chocolate Tasting this Sunday November 3rd 2013, from 1:00 p.m. to 4:00 p.m. What a great opportunity to discover some top-quality lines of finely crafted chocolate, including Olivia (from Quebec), Tcho (San Francisco), Amedei (Italy), Rogers (Victoria), and M Thompson (Toronto). Owner John Viola has built up an impressive gourmet section in this lovely Streetsville gift shop. John is passionate about the gourmet lines he carries and happy to share his knowledge of them with you. Think about stocking up on some gourmet chocolate for Christmas baking or gifts.

The Shop For All Reasons
228 Queen Street South
Streetsville, ON L5M 1L5
 
Telephone: 905-858-9623
www.shopforallreasons.com

Food Trucks:

Curb Your Appetite Food Truck Wednesdays will deliver gourmet food trucks to the curb of CIT Financial, 5035 South Service Road, near Appleby Line, Burlington. Running the next three Wednesday nights from 5:00 p.m. to 8:00 p.m., November 6th, 13th, and 20th 2013. Visit Ontario Food Trucks website for more info: www.ontariofoodtrucks.com.

Farm Market Finds:

Springridge Farm will be hosting an Author Meet & Greet Book Signing event, featuring celebrity chef Ricardo and his new cookbook, Slow Cooker Favourites. Sunday November 3rd 2013, from 2:00 p.m. to 4:00 p.m. **RSVP: [email protected]**

Springridge Farm
7256 Bell School Line
Milton, Ontario
L9T 2Y1
 
Telephone: (905) 878-4908
www.springridgefarm.com

Restaurant News:

Renovations have been completed and The Host restaurant in Mississauga has recently reopened, with a new modern look and new menu. The Host serves fine Indian cuisine. Please note that The Host is reserved for a private corporate dinner event on Thursday November 7, 2013.

Happy Diwali! I love watching the colourful fireworks bursting over the Streetsville horizon during the festival of lights.

The Host
33 City Centre Drive
Mississauga, ON L5B 2N5
 
Telephone: 905-566-4678
www.welcometohost.com
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Spirit Tree Estate Cidery: Savour the Quality

Even if you are not a fan of cider, don’t miss an opportunity to enjoy a scenic drive to Spirit Tree Estate Cidery, an artisan cider mill gracing the Niagara Escarpment, in the picturesque hills of Caledon. While farm-fresh apples and carefully crafted cider are at the root of the Spirit Tree experience, there is much more to this story.

Of course, there are delicious sweet and hard ciders to sample in Spirit Tree’s tasting room or purchase in their farm store, as well as apples already-picked from the estate’s orchards.

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I look forward to a glass of sweet apple cider in the fall, but I am a novice when it comes to hard ciders. To learn more about Spirit Tree Estate Cidery’s award-winning, artisanal ciders, click the Our Ciders tab and the Press tab on their website link at the end of this post.

What I find exceptional about Spirit Tree Estate Cidery is the attention to detail and high-quality standards that owners and founders Thomas Wilson and Nicole Judge have poured into their business, starting with their cider but apparent throughout their operations.

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Nestled in the heart of their award-winning straw bale building is a specially designed wood-fired oven with thick stone masonry that retains heat for hours, even after the fire burns down and is cleaned out of the oven. From that oven, come some wonderful things.

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Artisanal bread is handcrafted using old European techniques and preservative-free, natural ingredients, then baked fresh daily, directly on the clean oven hearth. There are several beautiful varieties of bread to choose from, including Caledon Sourdough, Red Fife Whole Wheat, Boston Mills Multigrain, and Epi (gorgeous French-inspired baguettes styled after wheat stalks).

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I brought home a Tartine loaf – a Spirit Tree favourite, with a chewy crust and delicious interior.

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Spirit Tree’s Maple Walnut Granola is roasted in the wood-fired oven. It has a crisp texture with a pleasing maple flavour that is not too rich or too sweet. It’s made from rolled oats, brown sugar, maple, walnuts, pumpkin seeds, sunflower seeds, flax seeds, almonds, pecans, vegetable oil, and vanilla. Healthy never tasted so good!

Whole pies and quiches (filled with a variety of delicious ingredients) are baked fresh on the premises and available ready-to-eat or frozen. I picked up a frozen Quiche Lorraine filled with bacon, potato, thyme and swiss cheese. I have it stored in my freezer, ready for an easy brunch. For Thanksgiving, consider pumpkin pie or gluten-free Applicious pumpkin pie, but be sure to call in advance to pre-order. Cheese buns, cinnamon buns, tarts, cookies, and scones (which are delicious, according to my sister) are offered daily.

Spirit Tree Estate Cidery even makes a couple of enticing gourmet pâtés. I picked up Pâté with Ice Cider & Shallots – the ingredients sound delectable: chicken livers, clarified butter, shallots, port, brandy, ice cider, Calvados, apple syrup, eggs, spices. It’s frozen in adorable little 165g ceramic pots – I am storing it in my freezer for Christmas entertaining.

The owners’ insistence on quality, natural ingredients is evident again in the gourmet food they bring in from local artisans. Spirit Tree’s farm store is filled with fine quality, artisanal gourmet food – a gourmet gal’s dream.

merediths_ginger_syrup Meredith’s Ginger Syrup is a fusion of fresh ginger root extracts and natural honey raised on Meredith’s organic farm in Meaford, Ontario. My favourite way to add this healthy elixir to my diet it is to add the juice of half a lemon and a dash of cayenne powder to 1 cup of hot or cold water, then stir in two tablespoons of Meredith’s Ginger Syrup for a rejuvenating morning habit that my friend Angela has got me started on. Of course, you can omit the cayenne and the lemon and enjoy a lovely, soothing drink of spicy ginger that will warm you from the inside out.

Handcrafted in small batches at the Deerhurst resort in Muskoka by chef Shelley Westgarth, Belly Ice Cream is served in some of the finest restaurants (such as the Ritz Carlton’s TOCA) and sold in several of the finest gourmet food stores throughout Ontario (including Spirit Tree Estate Cidery). Shelley uses locally-sourced, all natural, preservative-free ingredients and dreams up a variety of creative, gourmet flavours like these.

belly_ice_cream_company

I bought Dulce de Leche with Spiced Chocolate ice cream – did they know I was coming? This flavour was made for me: dulce de leche caramel ice cream, toffee bits and thin wafers of Belgian dark chocolate that melt on your tongue and leave you with a little kick of heat. A variety of amazing flavours, sold in 500 mL containers or individual serving sizes, are available at Spirit Tree Estate Cidery.

You will also find Sheldon Creek Dairy products (such as traditional unhomogenized milk with cream on the top), Wicked Shortbread, Roothman’s Gourmet Preserves, and a bounty of other gourmet goodies.

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My sister and I enjoyed a light lunch in the tasting room. The high ceilings, rustic decor, and touches of elegant black or white calligraphy scrolled on the walls and blackboards made us feel like we were eating in a charming French mas (farmhouse). You can also eat on the outdoor porch or the picnic tables scattered on the lawn, if the weather permits. Brunch and lunch are served from 11:00 a.m. to 4:00 p.m. daily. Daily sandwiches and a farmhouse charcuterie platter are also on the menu.

spirit_tree_cidery

The atmosphere is casual but the quality of the food is superb. The daily quiche was filled with wood-oven-dried tomatoes, sautéed spinach, thyme and chèvre, all suspended in a lovely egg custard. It came with a healthy side salad of barley, red quinoa, baby arugula, and diced vegetables.

spirit_tree_estate_cidery

Our gracious and knowledgeable server, Alyssa, informed us that the daily soup (mushroom) was made with homemade vegetable stock, fresh rosemary from the garden, and a just a hint of cream. It was chock-full of mushrooms and had a full mushroom flavour – the best mushroom soup I have had in a long time.  Soup is served with slices of Spirit Tree’s delicious Country French bread.

spirit_tree_estate_cidery

I couldn’t resist and ordered both a well-prepared café latté and a freshly-pressed sweet cider that tasted like apple in a glass – so much fresher tasting than mass-produced, grocery store apple juice that has been processed, filtered, treated, sweetened, and watered down.

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Friday night is pizza night. Though I haven’t had the opportunity to try Spirit Tree’s hand-tossed, wood-fired oven pizza yet, I am told that it is a real treat. Pizza toppings range from traditional to creative, quality ingredients. To an adventurous eater like me, the Cider House Blues pizza sounds heavenly: caramelized onions, wood-oven roasted potatoes, sliced apples, mozzarella, blue cheese, rosemary, and walnuts drizzled with honey. Oh my! Pizzas are served from 4:00 p.m. to 8:00 p.m. and are baked to order, so call ahead. You can either take your pizza to go or enjoy it on Spirit Tree’s picnic tables, when weather permits.

Visit Spirit Tree Estate Cidery on Saturdays or Sundays at 2:00 p.m. for a drop-in, guided tour ($5 includes free-tasting) or check the website for details on pre-booked group tours. Sparkling sweet apple cider will be available in October, when Mother Nature dictates.

Fall is the perfect time of year to take a scenic drive through Caledon to Spirit Tree Estate Cidery. When I went with my sister last week, the leaves were just beginning to be tinged with colour. I’ll be back at Thanksgiving for more cider and again closer to Christmas to stock up on gourmet goodies for easy entertaining. I’d love to make it to the wassailing ceremony on Family Day in February, to sing to the apple trees. Stay tuned to my blog for more information, closer to the date. Whenever you go, bring a cooler to safely transport any frozen goodies home.

Spirit Tree Estate Cidery
1137 Boston Mills Road
Caledon, Ontario, Canada
L7C 0N1
 
Telephone: 905-838-2530
 
Open:
Wednesday from 10:00 a.m. to 5:00 p.m.
Thursday from 10:00 a.m. to 5:00 p.m.
Friday from 10:00 a.m. to 8:00 p.m.
Saturday from 9:00 a.m. to 6:00 p.m.
Sunday 10:00 a.m. to 5:00 p.m.
 
www.spirittreecider.com
 


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Belly Ice Cream Company: www.bellyicecreamcompany.ca

Meredith’s Ginger Syrup: www.meredithsginger.ca

Roothmans Gourmet Preserves: www.roothamsgourmet.com

Sheldon Creek Dairy: www.sheldoncreekdairy.ca

Wicked Shortbread: https://www.facebook.com/wickedshortbread

 

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Happy Under the Apple Boughs: Carl Laidlaw Orchards

This story is as much about the experience surrounding the food as it is about the food – both are utterly impressive.

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Photo contributed by Laura Kelly

The setting is a picturesque 100-acre farm spread out on the crest of a hill with a breathtaking view of the Credit River where it meanders through Huttonville, a farming community in Brampton, Ontario.

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Photo contributed by Laura Kelly

Let me introduce you to the farmers – Mark and Laura – who are kind-spirited, exceptionally creative, and phenomenal gourmet cooks. Mark finds joy in bringing people back to the natural source of their food.

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Laura’s heart is touched by the families who come to share the magic of the orchard that the Laidlaw family is so fortunate to call both their home and their life’s work.  Laura offers a warm farm greeting to all of the farm’s guests.

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Just as Mark’s parents – Carl & Gwyn Laidlaw – did before them, Mark and Laura work hard to keep the family farm thriving. The old adage, ‘the apple doesn’t fall far from the tree’ couldn’t be more applicable. As the seventh generation on the farm, Mark and Laura’s son and daughter, Spencer and Margo, pitch in to help tend the land that their great-great-great-great-great-grandpa Aaron started to farm back in 1852. (Margo and friend Brooke below).

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The Laidlaws have always grown some fruit trees on their farm but after planting more orchards in the late 1960s, they started a pick-your-own business in the 1970s which has blossomed ever since. They grow a few varieties of pears and over 20 varieties of apples – more than you will find in the supermarkets!

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There are wonderful heirloom varieties, such as Tolman Sweet (planted by Aaron Laidlaw in the mid-1800s – now that’s what I call heritage food!), Cortland (developed in the 1890s), McIntosh (1811), Gravenstein (17th century) and what Mark calls the mystery apple: Ginger Gold. Here’s a link to a nice story in the Washington Post explaining how Ginger Gold was created by accident among the replantings of Clyde Harvey’s orchard, after Hurricane Camille ripped out the trees in Virginia in 1969.

These are some of the many varieties grown at Carl Laidlaw Orchards.

Laura said the spring blossoms have never been more beautiful; it’s going to be a great harvest this year. Laura is such a talented photographer!.

carl_laidlaw_orchards

Photo contributed by Laura Kelly.

Before heading into the orchard, visit the sample wagon to taste the fruit that is ready for picking. Spencer taught me the nuanced differences in taste when comparing apples to apples.

carl_laidlaw_orchards Here’s where you will learn what apples are best for the school lunch-box (something small enough to finish in a hurry, like Royal Gala) and which apples are best for eating out-of-hand or for cooking (which varies depending on how you are cooking them). Once you are armed with that knowledge, take a wagon ride out into the orchard – the driver will show you which trees are ready for picking your favourites. I chose Gravenstein apples for my pies because they hold their shape well. I love Ginger Gold for eating out-of-hand; crisp, light, sweet yet mildly tart, this apple has the added bonus of browning less quickly than other apples.

I want to visit the orchard often this fall; as the season progresses other varieties will be become available. You can visit the farm’s website for a comprehensive list of the varieties grown at Carl Laidlaw Orchards and when they expect each variety to be ready; plus there are some handy tips on how to best store your fruit at home.

But a trip to Carl Laidlaw Orchards is about much more than picking apples. It’s an opportunity to have some old-fashioned family fun in an absolutely charming vintage country farm setting.

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There a plenty of whimsical surprises throughout the farm evoking happy recollections of simpler times.

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Evidence of Laura’s nostalgic creativity pop up all around the farm, from the scarecrows dressed in retro fashions…

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…to darling teacup chandeliers crafted by Laura…

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…to old doll carriages filled with fall flowers. Every corner is a still-life photograph.

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A visit to Carl Laidlaw Orchards has always been a well-loved family tradition for us on Thanksgiving weekend. We gather our clan and head to the farm to load up our car with sweet crisp apples. We stroll through the orchards, while enjoying the fresh air and the vista of trees dotted with ruby red apples, set against a backdrop of blue skies and fall colours.

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Photo contributed by Laura Kelly.

Kids love riding in the wagon, jumping in the hay barn, playing with the toy trucks in the granary, and tumbling in the corn-kernel-filled gazebo.

On weekends, you can roast your own hot dog or sausage (and garnish it with a variety of gourmet toppings) or indulge in a cob of sweet, tender corn dipped in buttery goodness. Olive that part too!

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The quaint barn market offers the already-picked, fresh bounty of Carl Laidlaw Orchards, as well as local produce brought in from other nearby farms, such as squash and garlic from Sunny Acres Farm.

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The Laidlaws also sell Ontario honey but in the next few weeks, something extra sweet is in store for their guests – honey from the Laidlaw’s very own hives!

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Photo contributed by Laura Kelly

Jams and preserves are made by Mark’s cousins. Often, Laura dreams up the prettiest hue of blue to dip her candy apples in. She also makes caramel apples and traditional red candy apples. Oh to be a kid again!

Gorgeous handmade flatbread pizzas from Blossom Bakery will be available at the farm again this year: on Fridays, Saturdays and Sundays. They are hand-crafted – using gourmet cheese and fresh toppings – by Laura’s friend Jackie, on her family farm in Jordan, Ontario.

This year, Laura brought in a book made by artist Nikki McClure; all of the artwork was done with an xacto knife, using a single piece of paper. Laura is also excited about a kids’ temporary tattoo that she asked a children’s book illustrator to design; they are meant to be a little thank you for farm guests. They will be available starting September 16th, while supplies last.

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The aroma of freshly baked, cinnamon-scented apple pie will draw you into the pie-making room, aptly named “Easy as Pie” – a big hit with kids and novice bakers.

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Under the watchful eye of their parents, kids can use an old-fashion apple peeler to peel their own apples, load them in a pre-made crust, sprinkle on some cinnamon sugar, seal the top crust, and adorn it with their very own proud initial.

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It’s a sweet memory for parents to keep tucked in their hearts. Kids grow up in the blink of an eye – remember to slow down and smell the apple pie!

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I have shared many special moments with my own son on this beautiful farm, laughing under the apple boughs, delighting in a big, crunchy bite of a juicy apple picked fresh from the tree, jumping for glee in the hay barn, and making pie together.

I wish I could pluck up every kid and plop them for a few moments here – give them the chance to experience what being a kid should be all about.

Carl Laidlaw Orchards is just a short drive from Streetsville. On the way you will notice our urban sprawl encroaching further and further on precious farm land. Thank you, Carl Laidlaw Orchards, for working so hard to share your lovely farm with all of us.

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Please click here for information you should know before visiting the orchard.  If you scroll down a little further in this post, you will find some of Laura’s delicious recipes using freshly picked apples from Carl Laidlaw Orchards.

Carl Laidlaw Orchards
9496 Heritage Road
Brampton, Ontario
L6X 0A1
 
Telephone: 905-456-2095

Open: daily from 9:00 a.m. to 5:00 p.m. during September and October, possibly into November depending on Mother Nature.

www.carllaidlaworchards.com


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Blossom Bakery is a small wholesale bakery located on a family fruit farm in Jordan Station, Ontario. Everything is homemade from scratch using local Niagara produce, when possible. Blossom Bakery also sells veggie tarts, fresh fruit salsas, and a variety of baked goods.

You can find Blossom Bakery’s artisanal flatbread pizzas during the summer at Burlington’s Centro Farmers’ Market and in the fall at Carl Laidlaw Orchards. In Hamilton, you can find their products at Punchbowl Market and the Cheese Shoppe on Locke. In Niagara you will find them in farm stands, gourmet shops, and farmers markets, including the Wednesday night Supper Market in Niagara-on-the-Lake. Also available at the Grimsby Market.

Blossom Bakery
Jackie Troup
2323 Honsberger Avenue
Jordan, Ontario
Telephone: 905-562-0108
 

Laura’s family has been dear to my heart since I became fast forever friends with her sister, Cathy, in grade school.  When you are a good friend of one of the Kelly family, you are a friend of all. From Beryl’s traditional Christmas Eve Oysters Rockefeller to Cathy’s Phyllo Orange Chicken, they have nurtured my soul.

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Laura’s Farmhouse-Fusion Apple Squash Soup

Serves 4

One December afternoon when my son was a wee boy and the farm had closed for the season, Laura entertained us in the barn which she decorated for Christmas with a darling teacup and sugar cube garland she had made. We made a pie, strung popcorn, cut paper snowflakes, and gazed out through the snowflakes falling softly in the waning December light to try to catch a glimpse of deer grazing by the river. My son roasted a hot dog in the belly of the old wood stove and Laura served me a bowl of this delicious soup – a velvety-smooth squash soup, sweetened by apples and accented with gentle undertones of curry and creamy coconut. Laura describes it as both exotic and familiar. I say it’s proof of her exceptional gourmet talents.  This is at the top of the list of my favourite soup recipes.

Ingredients:

1 tablespoon butter

1 yellow cooking onion, finely chopped

4 apples, peeled, cored, and diced

1 ½ teaspoons ground cumin

½ teaspoon ground coriander

½ teaspoon ground ginger

¼ teaspoon green curry paste

3 cups cubed buttercup (kobacha) squash (from about a 2 lb whole squash)

2 cups water

2 cups chicken stock

1 cup canned coconut milk, well-shaken

salt to taste

Optional garnish: coriander springs and lime wedges

Directions:

  1. In a large saucepan, heat butter over medium low-heat and sauté onion and apples until soft, about 15 minutes.
  2. Add all of the spices; sauté for two minutes, stirring frequently.
  3. Add squash, water and chicken stock; bring to a boil, reduce heat to medium-low and simmer, stirring occasionally until squash is tender, about 25 minutes.
  4. Remove from heat and let cool slightly. Transfer to a blender or food processor; purée until smooth. Return to pan; stir in coconut milk and heat gently. Taste and add salt, if necessary.

 

Nancy’s Fall Fair No-Fail Pastry

Makes enough pastry for 2 pies.

Laura’s sister, Nancy, won a ribbon at a fair for this pie crust. Laura says it’s a no-fail recipe – and she would know since she bakes lots of pies. I have never had luck at rolled pie crust recipes – until now. Well, roll me out and win me over – this pie crust has turned an apprehensive pastry maker into an accomplished apple pie baker! Thank you Nancy!!

Lard makes the pie crust flaky from top crust to bottom crust – no more soggy bottoms…I hate soggy pie bottoms! I don’t eat pie often so a little lard once in a harvest moon is okay with me.

Ingredients:

5 cups all-purpose flour

4 tablespoons brown sugar, lightly packed

½ teaspoon baking soda

dash of table salt

1 pound lard

1 large egg

1 tablespoon white vinegar

water

Directions:

  1. Combine the flour, sugar, baking soda, and salt in a large bowl.
  2. Using a pastry blender or two knives, cut the lard into flour mixture only until it looks like coarse oatmeal with a few larger pieces.
  3. Crack the egg into a 1-cup measuring cup; beat, then add water to make ¾ cup. Add the vinegar; stir well.
  4. Using a fork, gradually stir egg mixture into flour mixture; then knead a little. Gently gather dough up and divide into four equal balls (two tops and two bottoms); flatten slightly to form disks and wrap in plastic wrap. Chill for at least 1 hour before rolling out for pie.

 

Mark’s Apple Orchard Pie

Makes 1 pie.

This is Mark and Laura’s apple pie recipe. According to Laura, Mark still asks for apple pie instead of birthday cake and he still eats pie for breakfast. Bake this delicious pie for the apple of your eye and fill your kitchen with the heavenly scent of apples and cinnamon. Serve warm with cinnamon whipped cream, vanilla ice cream, or a slice of old cheddar cheese.

Decide on whether you like a filling of apple slices that  hold their shape or one that is softer, and then ask a farmer what available apple is most suitable.

Ingredients:

2 disks of Nancy’s Fall Fair No-Fail Pastry, well-chilled

5 large apples (Mutsu, Golden Delicious, Ida Red) or 7 medium apples (Cortland, Gravenstein, Spartan, McIntosh)

1 tablespoon fresh lemon juice

¼ cup brown sugar, lightly packed

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

2 tablespoons flour

Directions:

  1. Preheat oven to 450°F. Place a cookie sheet in the middle of your oven.
  2. Roll out one of the chilled disks between 2 sheets of waxed paper to 1/8” thickness, forming a circle. Carefully transfer rolled dough to a 9” tin pie plate (remove the paper); gently line the pie plate with the rolled dough, then place pie plate in the fridge.
  3. Roll out the second disk to the same thickness, forming a circle. Place in the fridge.
  4. Place the lemon juice, sugar, and spices, in a large bowl; whisk.
  5. Peel, core and thinly slice the apples, adding them to the bowl of spices and tossing occasionally to prevent browning. Add the flour; toss well.
  6. Tip the mixture into the prepared pie shell. Top with remaining pastry, trim and crimp edges together. Cut a few slices in the top to let the steam escape.
  7. Place the pie on the cookie sheet; bake for 10 minutes, then immediately reduce the temperature to 350°F and bake for another 40 to 50 minutes, until the pastry is golden brown.
carl_laidlaw_orchards

Photo contributed by Laura Kelly.

 
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