We like to know where our food comes from, and sometimes, that means making it from scratch. We raise pigs, ducks, chickens, turkeys and quail, plant veggies and herbs, and even have an indoor garden for greens in the winter. Our gardener, Bob, loves to talk about this, and does garden tours throughout the summer. We also host a farm tour daily at 3:30 from Victoria Day to Thanksgiving, where you can help feed the animals.
There’s something magical about eating something that grows wild around us, and once you know where to look there’s plenty of that around. We harvest cat tails, spruce tips, wild leeks, sumac, many types of mint, dandelion, clover, and more. Chef and Ben are our chief foragers, and always happy to share what they know.
Pickles ‘n Preserves
One of the ways we make our local supplies last longer is through pickles, preserves, and syrupy deliciousness. When we can get the best produce, we boil ’em, mash ’em, stick ’em in a stew, and most importantly, do things that will make them last longer. Sometimes we have enough for the year, and sometimes we only make 3 jars. Some of this is even available for sale for guests to take home, although supplies are always limited.