Pick Your Own Meal Series: Blueberry Dutch Baby

Today we are featuring our third Pick Your Own (PYO) meal, a Blueberry Dutch Baby. The Thames River Melons blueberry bushes are in full production at this point in the season. This recipe is a delicious breakfast or dessert option that incorporates these in-season blueberries, plus it’s high in protein thanks to the 8 eggs, whole wheat flour, and whole milk that it contains. Keep us in mind when sourcing your eggs, as we have fresh eggs for purchase in our on-farm market. 

An important recipe note: the key to the success of this recipe is a very hot skillet and oven.

Please tag us on Instagram (@thamesrivermelons) if you try this recipe!

*Serves 8 

Ingredients

8 Thames River Melons eggs

2- 2.5 cups Thames River Melons blueberries

1 cup whole milk or 2% milk 

5 tbsp butter 

1/3 cup of Thames River Melons honey, granulated sugar, or maple syrup

1 cup all-purpose flour 

*we used whole wheat to increase the protein and fibre content 

*another option is to use half all-purpose and half whole wheat

2 tsp of vanilla

2 tsp of cinnamon 

1 tsp salt 

The juice of half a lemon and the zest of one lemon 

Optional, confectioners sugar to dust

Instructions 

1. Preheat the oven to 450°F. Over low/medium heat on the stovetop, place a 12 inch cast iron skillet while you prepare the batter. As noted above, a very hot oven is key to the success of this recipe!

2. Melt three tablespoons of butter in the skillet, then transfer to a blender. 

3. In the blender, add the milk, flour, eggs, sweetener of choice (honey/sugar/maple syrup), vanilla, salt, cinnamon, lemon juice + zest, and mix on medium for 30-40 seconds or until smooth. Do not overblend!

4. Turn the heat up to medium-high and put the remaining butter in the skillet. Let the butter melt, add the blueberries, and give the skillet a shake. 

5. Once the blueberries are bubbling, pour the batter over them and transfer the skillet to the oven right away. Bake until the Dutch baby is puffed and golden, about 15 to 18 minutes, depending on the oven.

6. Remove the skillet from the oven, and dust with confectioners sugar, if you wish or zest the remaining of the lemon peel. Cut and serve with more maple syrup.

Cost 

In total, the cost of PYO blueberries is $4.25 and 8 farm fresh eggs is $4. 

PYO blueberries are $4.25/lb and a dozen eggs are $6.00. 

Nutritional Density

1 cup of blueberries provides 2.6 grams of fibre and 9.7 milligrams of vitamin C (1). 

Protein per serving of this dish is 10 grams (6.3g from eggs, 2.6g from whole wheat flour, and 1g from whole milk). 

• 6.3 grams of protein per 1 large egg, therefore 1 serving contains 6.3 grams (1). 

• 20.8 grams of protein per 1 cup of whole wheat flour, therefore. 1 serving has 2.6 grams of protein from the flour (1). 

• 8.1 grams of protein per 1 cup of whole milk and 1 serving has 1 gram of protein (1). 

Fun Fact: anthocyanin is an antioxidant that gives blueberries their blue colour. Oxidation is a chemical reaction that damages our cells (2). Antioxidants like the ones found in blueberries, can help mitigate this by reducing the damage (2). 

Storage

The Dutch baby will keep in the fridge for 2 days, but it is best eaten right after baking!

Modifications

This recipe may be modified to suit your needs. 

You may use frozen berries instead of fresh. 

You may use all-purpose flour instead of whole wheat, or half and half. 

As far as sweetener, you may use any of the suggested or if you are trying to reduce your sugar intake you may use none at all, as the blueberries provide sweetness. 

Recipe photographed by dietetic interns Lexie Nobbs and Lise Wolyniuk. Recipe derived and modified from Alexandra's Kitchen (https://alexandracooks.com)and photographed by dietetic interns Lexie Nobbs and Lise Wolyniuk, and reviewed by Alex Chesney, RD

References:

1. Health Canada. (2023). Canadian Nutrient File. Government of Canada. Retrieved July 24, 2024, from https://food-nutrition.canada.ca/cnf-fce/newSearch.

2. Pruteanu, L. L., Bailey, D. S., Grădinaru, A. C., & Jäntschi, L. (2023). The Biochemistry and Effectiveness of Antioxidants in Food, Fruits, and Marine Algae. Antioxidants (Basel, Switzerland), 12(4), 860. https://doi.org/10.3390/antiox12040860

Pick Your Own Meal Series: Whole Beet & Blueberry Salad

Hello, from your 2024 dietetic interns! We are featuring our second Pick Your Own (PYO) meal which is a ‘Whole’ Beet & Blueberry Salad. ‘Whole’ beet refers to using the entire beet in the recipe, from the leaves, to the stalks, and all the way down to the beetroot itself. Did you know that the beet leaves contain more fibre, calcium, and iron per gram than the beetroot?! 

Ingredients ready to go!

As dietetic interns, it’s important for us to create recipes that involve minimal waste, as food waste is increasing in Canada. Research from this article shows that in London, Ontario it was estimated that households disposed up to approximately 3.0 kg of food waste each week or about 150 kg annually. That’s a lot of food getting thrown out! Food waste has negative social, financial, and environmental impacts, and the more aware we can be the better.

Please tag us on Instagram (@thamesrivermelons) if you try this recipe!

Every mouthful of this dish provides a different experience. The blueberries and candied walnuts provide a slight sweetness, the beets add a woody, neutral flavour, while the goat cheese adds creaminess and tang.  This salad would pair beautifully with a gourmet burger or steak. Here at the farm, we have our own herd of Black Angus cattle, and we sell ground beef, burgers, and steak in our farm shop. The best part is, this recipe uses almost exclusively ingredients from our farm! Right now, our PYO patch is full of beets and blueberries for picking. 

*Serves 5-6

Ingredients

Salad

7 small Thames River Melons beets, washed and cubed 

4-5 cups of roughly chopped beet greens and stalks

1 ½ cups of Thames River Melons blueberries, washed

1 Thames River Melons mini cucumber, quartered and sliced 

140g goat cheese, plain

10 Thames River Melons basil leaves

1 tbsp olive oil

Candied Walnuts

½  cup walnuts 

1 tbsp butter 

1 tbsp Thames River Melons honey

Dressing

⅓ cup olive oil

2 tbsp Thames River Melons honey

2 tbsp Thames River Melons blueberry jam 

1 lemon, juiced

Salt and pepper to taste

Instructions 

1. Preheat the oven to 400°F

2. Separate beets from greens, and soak beet greens in cold water. 

*Optional step: separate stems from the leaves and cut them into small rounds to add to salad (similar to celery)

3. Wash and dice  beets into 1/2  x 1/2 inch cubes and place on a baking sheet, drizzle with olive oil, salt & pepper, and mix. Place in the preheated oven for 25 minutes or until fork tender

4. Next, candy the walnuts by adding honey and melted butter to a bowl and toss the walnuts. Place walnuts on a baking sheet and bake in the oven for 5 minutes (last 5 minutes that beets are cooking)

5. Meanwhile, drain beet greens and rinse. Cut beet greens (leaving the stem) into bite sized pieces, and place into a bowl

6. Cut cucumber and place on top of beet greens. 

7. For the dressing, add olive oil, honey, jam, and lemon juice to a jar and shake or whisk for 1-2 minutes or until everything is mixed together.

8. Remove the beets and walnuts from the oven. 

9. To assemble the salad, start by adding half the salad dressing to the bowl and toss the beet greens in it. Add the cucumber, beets, walnuts, and chopped basil.

10. Top with crumbled goat cheese, drizzle the rest of the dressing over the salad, add salt and pepper to your taste, and enjoy!

Enjoy!

Cost 

In total, the cost of the PYO vegetables and fruit for this salad was $4.66. 

PYO blueberries are $4.25/lb and PYO beets/beet greens and cucumbers are $1/lb.

This recipe calls for approximately 1/2 lb of blueberries, 2 lbs of beets plus greens, and 0.32lbs of cucumbers. 

Nutritional Density

100g of blueberries provides 2.6 grams of fibre and 9.7 milligrams of vitamin C (1).

100g of raw beets contains 1.9g of fibre, 16 mg of calcium, 0.80 mg of iron. (1) 

100g of raw beet greens contains 3.7 g of fibre, 117 mg of calcium, and 2.57mg of iron (1).

100g of walnuts provides 6.7 g of fibre, 2.91 g of iron, and an abundance of electrolyte minerals (1).

Did you know dark leafy greens are rich in calcium? Calcium is a mineral that is essential for building strong bones.  

Beets and beet greens are also rich in iron. Iron helps your body create blood cells and carries oxygen throughout the body. 

Per serving, this salad contains approximately 4g of fibre, which is 16% of an adult female's daily fibre needs and 11% of an adult male's daily fibre needs.

Storage

This salad will keep in the fridge for 4 days. If planning to make ahead, we recommend keeping the beet greens separate and adding at time of consumption. 

The dressing will keep for 5-7 days in an airtight container in the fridge.

Waste Less Notes 

You may not use all of the beet greens. The remainder of the beet greens can be used to make another salad or they are lovely sautéed with butter as a side dish. 

Modifications

This recipe may be modified to suit your needs. You may substitute beet greens for kale, spinach or other greens you have on hand. As far as fruit and fruit jams, you may substitute the blueberries for peaches or strawberries, and peach/strawberry jam. The nuts can be switched out for pecans or if you are nut free, pumpkin seeds. Get creative!

Recipe developed and photographed by dietetic interns Lexie Nobbs and Lise Wolyniuk and reviewed by Alex Chesney, RD

Reference

Health Canada. (2023). Canadian Nutrient File. Government of Canada. Retrieved July 17, 2024, from https://food-nutrition.canada.ca/cnf-fce/newSearch.

Pick Your Own Meal Series: Breakfast Edition!

Easy Frittata, featuring PYO produce!

Over the summer we are excited to bring you recipes featuring produce from our PYO (Pick Your Own) patch! Each recipe will be easy, delicious, nutritious, and budget friendly. There is no better feeling than picking your own food from the dirt it was grown in and preparing a meal from scratch with it. We look forward to having you visit our farm and try these dishes yourself, using your harvest. The whole experience can be a great activity to enjoy with family or friends. 

Please tag us on Instagram (@thamesrivermelons) if you try any of our PYO recipes – we would love to see them!

Ingredients ready to go!

The first recipe in this series is a breakfast (or brunch) frittata, perfect for hosting on summer weekends, as you can feed a crowd or just a few folks by easily adjusting the recipe up or down.  This is also a host-friendly meal because it’s easy to whip up while guests are gathered, or the frittata can also be made ahead of time. The best part: this recipe uses almost exclusively ingredients from our farm! Right now, our PYO patch is full of kale and zucchini for picking. Our chickens have been busy laying, and you can purchase fresh eggs in our farm shop. We also sell a variety of local cheeses from Gunn’s Hill.

Kale and zucchini are sources of dietary fibre, as well as an abundance of important vitamins and minerals.

Kale contains 2.4 grams of fibre/100 grams. This recipe contains 7.2 grams of fibre in total, from the kale. Kale also contains vitamin C (120 mg/100g), important for immune health, and calcium (150 mg/100g), important for healthy bones and teeth (1). 

Zucchini contains 1 gram of fibre /100 grams, and is a good source of potassium (261 mg/100g) and phosphorus (38 mg/100g), both important electrolytes (1). This recipe contains 3.6 grams of fibre from the zucchini.

Eggs are a complete protein (meaning they contain all 9 essential amino acids that our bodies cannot produce by themselves), helping to keep our bodies functioning optimally, and keep us satiated, with approximately 6-7 grams in a large egg. 

Finally, herbs are an excellent way to provide flavour without the need to add too much salt, plus they add to the visual appeal of a dish. 

Ingredients

Serves 7-8, and can be adjusted up or down as needed. Keep in mind that if you adjust, you will need to adjust the number of eggs and vegetables, to ensure they are proportioned well.

4-5 cloves Thames River Melons garlic, minced (garlic is available for PYO or for purchase at our farm shop)

1/2 cup Spanish onion, chopped (these aren’t ready for picking on our farm just yet, but they will be available in late July)

8 Thames River Melons eggs 

1/3 cup whole milk or heavy cream (using a dairy-free milk alternative is also an option here!)

2 large stalks (300 grams) of Thames River Melons kale, chopped

1 medium (360 grams) Thames River Melons zucchini, chopped into quarter inch pieces 

Salt and pepper to taste

Fresh herbs of your choice (we used Thames River Melons dill and basil) 

Cheese of your choice (we used shredded mozzarella). 

Instructions

1. Preheat the oven to 400°F.

2. In an oven-safe 12” pan or cast-iron skillet, warm olive oil over medium heat.

3. Prepare vegetables: wash, then chop kale and zucchini, dice onion, and mince garlic. 

Although you can eat the entire kale stalk, it is preferable to ‘devein’ it. Fold the stalk in half to make this more efficient. Slice along the inside edge, from bottom to top. For a demonstration, see video below.

4. In a large bowl, crack eggs, add milk or cream, and whisk gently to combine. The key to get a silky-smooth texture is to avoid over-whisking, which creates bubbles. Set aside. Add salt and pepper to taste if you would like. 

5. Add onion to the warm skillet, and stir occasionally, until translucent and beginning to caramelize. 

6. Add chopped vegetables, and minced garlic. Sauté on medium for approximately 10 minutes, or until tender but still crisp.

Pre-cooking the vegetables ensures your frittata will not be soggy as some moisture in them will have had a chance to evaporate.

7. Remove from the element and pour the egg mixture into the skillet (you may need to tilt the pan to evenly distribute the egg). Do not mix or you will end up with scrambled eggs! 

8. Sprinkle cheese and herbs of your choice over the top (we sell Gunns Hill cheese in our farm shop). You can use gouda, feta, cheddar, anything you like!

9. Cook on medium heat until the edges begin to set (this should not take long; you want to do the majority of the cooking in the oven), and then transfer to the oven to bake for 8 minutes. 

10. Remove the finished frittata from the oven and add a sprinkling of fresh herbs and more cheese to the top if you like. Allow to cool before slicing and serving.

The finished product!

Cost

In total the PYO herbs, zucchini, and kale purchased on the farm cost $3.21 . In general PYO prices are half-price of our pre-picked produce. 

A dozen of our eggs costs $6.00, bringing the total to $9.21.  We only used 8 eggs, so $7.21 is actually more accurate.

Storage

This dish will keep for up to 4 days in an airtight container in the refrigerator, so for a smaller household this is an excellent make-ahead-of-time meal to take for an on-the-go breakfast throughout the week.

Modifications

Other vegetables you can use include bell pepper (available soon in our PYO patch), spinach, asparagus (available in our farm shop, and PYO in the Spring) or Swiss chard. 

We used a 12” pan but you can certainly size down and just use less eggs, cream, and vegetables. Another idea is to divide the frittata mixture in a muffin pan for littles, or for using on breakfast sandwiches between an english muffin.

Recipe and blog post developed and photographed by dietetic intern Lise Wolyniuk and reviewed by Alex Chesney, RD

Reference:

Health Canada. (2023). Canadian Nutrient File. Government of Canada. Retrieved July 12, 2024, from https://food-nutrition.canada.ca/cnf-fce/newSearch .

Rhubarb Simple Syrup

Makes ~1.5 cups

Ingredients

1 lb rhubarb, washed, trimmed, and chopped into chunks

4 cups water

2 cups sugar

Instructions

1. Combine rhubarb and water in a medium-sized pot and place on the stove over medium heat.

2. Cook until softened and rhubarb is broken down.

3. Once softened, strain the liquid out into a bowl. You can discard the rhubarb pulp, or save for using later in baking or other recipes.

4. Transfer the liquid back to the pot, stir in the sugar, and bring the pot to a boil.

5. Reduce heat and simmer mixture for 5 minutes.

6. Let cool, then transfer to a jar or bottle. Use in sparkling water, cocktails, or salad dressings.

Recipe developed and photographed by Alex Chesney, RD

Pulled Beef

For tacos, nachos, quesadillas, pulled beef sandwiches, and more!

Ingredients

1 (2 ½  – 3 pound) Blade Roast or Blade Steaks

2 tablespoons chili powder

4 teaspoons ground cumin

2 teaspoons salt

2 teaspoons black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

Pinch of red pepper flakes

(Or, instead of the above spices use 2 x 1 ounce taco seasoning packets)

1 cup Thames River Melons salsa

1/2 cup low sodium beef broth

Instructions

1. Trim any large exterior fat, then place the roast in the slow cooker and rub the seasoning mix over all sides of the meat. Top with the salsa and beef stock.

2. Cook on low for 8 to 10 hours or on High for 5 to 6 hours, until the meat easily shreds.

3. Use tongs to transfer the beef to a cutting board. Discard any remaining bones and most of the liquid in the cooker, leaving about 2 tablespoons. Using two forks, shred the meat and return it to the remaining juices to keep moist.

4. Keep in the slow cooker on warm until ready to enjoy.

5. Use to top nachos (that’s what I did!) or in tacos, quesadillas, or sandwiches.

Monthly Subscriptions

Drumroll please…

Our Monthly Subscriptions are officially LIVE and available for purchase!

Subscribe now then rely on convenient, automatic payments processed every 4 weeks to secure a month’s worth of weekly deliveries. Plus, enjoy the ability to skip a month if necessary.

Choose from two subscriptions, or snag both!

1. Our standard Market Box, a box full of seasonal produce grown right here on our farm delivered to your home once a week

2. A Beef Subscription: one monthly delivery of a box full of beef.

*PLUS* order stand-alone delivery items such as baked goods, beef, and preserves to be delivered independently (no subscription required!) or as add-ons for subscribers.

Here’s an overview of how it works:

For 2024, the monthly subscriptions will once again be true subscriptions. When you sign up for the first month of delivery of the season, your credit card will be charged.

After that, your subscription will automatically renew every 4 weeks for 7 months, with an automatic payment being processed every 4 weeks. Please note that this automatic renewal date is based on your initial subscription date (i.e. If you register for May on April 15th your renewal for the month of June will be processed on May 13th).

However, if you wish to discontinue your subscription for a month, you can send us an email following your automatic renewal, and we can manually issue a refund for the month. That way your overall subscription will remain intact, and will continue to renew for future months without interruption.

Alternatively, you can head to the subscription tab, and click “cancel subscription.” Want to join in again? Head back to the 2024 Subscriptions tab on our website and purchase the subscription again. You will then be charged every 4 weeks for the remainder of the Market Box season.

Stand-Alone Deliveries

Each month we will also offer a variety of items for delivery either as add-ons for Market Box customers or as stand-alone deliveries for non-subscribers — we can do both!

These items will be available according to the season, and will include things like bulk produce, preserves, our frozen Black Angus Beef, and baked goods from our Farm Kitchen.

Orders for stand-alone delivery items for the following week close each Friday at midnight. This ensures we have time to create detailed harvest and pack lists for our team. Please be mindful of this timeline when planning your orders!

• For 2024, preserves & honey will be available for delivery weekly

• Baked goods & Black Angus Beef are also available weekly

• Bulk produce for May: cases of asparagus and rhubarb, for anyone who wants to stock up their freezer

  • 11lb Case of Asparagus: $47

  • 4 Bunches of Asparagus: $24

  • 10lb Case of Rhubarb: $47

  • 4 Bunches of Rhubarb: $24

If you are a subscriber, place your stand-alone delivery orders separately and we will automatically pair them with your Market Box.

May Schedule

Month 1: Weeks 1 - 4

Registration Deadline for Month 1: Thursday May 2nd  

• Week 1: May 6 – 10

• Week 2: May 13 – 17

• Week 3: May 20 – 24

• Week 4: May 27 – 31

Delivery Area

Below is an overview of our delivery area. Exact days of delivery will be determined and announced the week before deliveries start.

April 11 2024 Farm Updates

Hey there friends of the farm! We have some exciting updates for you:

🛻 Monthly Subscriptions and stand-alone deliveries for the month of May will be launching on Monday April 15th. Stay tuned for a wide range of options for home delivery!

🧀 Our Farm Market will be reopening for the season on Saturday May 4th. We are participating in Big Cheese Days again, a partnership with Tourism Oxford and the Cheese Trail. Check out details here!

👩🏻‍🌾We will also begin to attend a variety of farmers’ markets on Saturday May 4th. Find us at the Galt, Guelph, St. Jacob’s, St. Lawrence, Stratford, and Woodstock Farmers’ Markets!

🐝 Our 2024 On-Farm Experiences continue to be available for booking. Spend some time behind the beehives with Beekeeper Nathan and our brand-new experience Meet the Bees or join Registered Dietitian & Farmer Alex for a Harvest Brunch – a morning of harvest, cooking, and tasting!

🥬 We have greens in the greenhouse, asparagus, rhubarb, and green garlic beginning to re-awaken for the season, and overwintered potatoes, carrots, cabbage, and sweet potatoes tucked away in storage ready to be pulled out in just a few weeks.

🍯 We have a great stock of our Melon Blossom Honey on hand! If you are interested in snagging a jar or two (or a full case!) email alex.trmelons@gmail.com to arrange a pickup day and time. We are also able to ship across Canada via Canada Post (this goes for our full lineup of preserves, actually!). Shipping is a bit pricey, typically starting at $15-$20, but is a great option if you can’t make it out to the farm.

Easter Recipe Inspo

Looking for some Easter recipe ideas? We’ve pulled a few of our favourites from the past for you to check out!

Quick & Easy Asparagus Benny

Potato Ham Soup

Homemade Hashbrowns

Overwinter(ed)

This past week kicked off with some gorgeous sunny days! Monday through Wednesday saw temperatures upwards of 18°C!

This sunshine inspired our clever little email title here — overwinter(ed). In many ways, it feels like we are over winter, and it’s full steam ahead to spring. There’s action in the fields already, and our heated greenhouse is starting to fill up with seedlings! Looking ahead at next week the temperatures will be dipping back down, but either way we are getting so excited for what’s to come.

As we look ahead and prepare, we are also excited to have a good number of overwintered crops stashed away, which will help bulk up our spring Market Box and Farmers’ Market offerings. More on those overwintered items in a bit!

Pictured above are some shots from our heated greenhouse. As you may remember from our updates last March, we start many of our crops in trays, in a greenhouse (either our small heated one, or our larger glass one). Right now we have a patchwork quilt looking mix of Swiss Chard, spinach, mustard green, onions, and shallots in our heated greenhouse. It’s a lovely view! And it’s very exciting to know that all of these fresh goodies will soon be heading our way.

Out in the fields, we are already seeing the first sign of growth.  To be honest, it’s pretty early for temperatures like this! We were looking through our records, and typically the first sign of rhubarb (the photo on the right just above) isn’t poking up through the soil until closer to the last week of March. But, we’re rolling with it! We are no strangers to unpredictable and strange weather patterns; it’s pretty much a given in farming. We will make it work! We are also seeing signs of the first green garlic (aka baby garlic). If you aren’t familiar, take a peek at some of these recipes for some early inspiration.

We also successfully overwintered some carrots for the first time, and are so thrilled to have an extra pop of colour and flavour on hand for one of our May Market Boxes. We’ve been test-tasting and can confirm that they are still delicious!

Speaking of overwintered crops, we are delighted to have some onions and potatoes on hand, along with cabbage (not pictured). Once again, these will pair well with our freshly harvested asparagus, rhubarb, greens, and herbs in our May Market Boxes.

2024 On Farm Experiences

As the season start is fast approaching, we wanted to update you on farm experiences for 2024!

We are thrilled to announce the addition of one brand-new experience: Meet the Bees! Keep reading to learn more.

We are also excited to announce more Harvest Brunch dates, as well as a Pick-Your-Own update.

Meet the Bees

Beekeeping activities will vary depending on weather and season. We’ll provide beekeeping suits, veils, and gloves for you to wear. All ages are welcome!

Keep in mind that while bees are friendly, and we’ll do our best to keep them calm, stings are possible. We have medical supplies available in case of unexpected emergencies, but please don’t sign up if you have had reactions or have a known allergy to bee venom. We will also have a waiver that must be signed upon arrival.

Harvest Brunch

Join Registered Dietitian & Farmer Alex Chesney for some time in the fields at Thames River Melons. Harvest your own fruits and vegetables, visit the chickens, gather eggs, and explore the farm. Slow down and enjoy the beauty of one of Ontario’s most bountiful agricultural areas as you learn more about where your food comes from, how it is grown, the nourishment it offers you, and the benefits of supporting your local producers.

Head back to the brand-new Farm Kitchen where you’ll spend time together creating a beautiful long table brunch crafted around the season’s freshest finds. Cook a delicious & simple frittata and roasted potatoes, learning kitchen tips and tricks as you go and enjoying the company of others. Finally, enjoy the fruits of your labour paired with a selection of other farm goods and local flavours as you sit down together for a social brunch on the farm. Experience how food inspires connection and taste the difference local makes.

In addition to our traditional morning brunches, we will be offering the occasional Harvest Dinner, taking place in the evening. The menu will be adjusted to suit this meal, making it perfect for a date night or a girls night out!

Pick Your Own

Our Farm Market and Pick Your Own (PYO) Patch is set to re-open for the season on Saturday May 4th!

We will start off the year with asparagus & rhubarb (both pre-picked and a limited amount of PYO!) as well as our full lineup of preserves, merch, baked goods, and more.

We are once again participating in Tourism Oxford’s Big Cheese Days event in May 2024 - more details for this will be launching soon, so stay tuned!

Once June rolls around, our PYO strawberries and vegetables will start to be in season. July will bring raspberries and blueberries, and blueberries will continue throughout August and into early September. The veggie patch expands throughout the summer, and lasts all the way into November, so there’s lots of time to harvest your greens, carrots, cauliflower, and more! Finally, once the leaves begin to turn, our Pick Your Own options will transition to include apples and pumpkins.

Keep an eye on our social media channels for PYO Updates, as well as our PYO webpage (linked below!).

If you can’t make it to the farm — we deliver!

Although we would love to welcome you here in person on the farm, we realize that’s not possible for everyone. If that’s the case for you, we may be able to deliver! Check out our map below, as well as a list of delivery options.

Meet us in the Middle

Finally, a happy medium between visiting the farm and receiving a home delivery is a farmers’ market! Market season will slowly begin in May, with more and more markets joining the lineup as our season progresses. Typically all markets are up and running by strawberry season in mid-June!

If you have any other questions, please don’t hesitate to send us an email. We can’t wait to connect with you soon!

Farm and Food Care Partnership

Now, I know I said in our Meet the Family blog post that we’re all pretty camera-shy, and that’s true! However, we did step outside of our comfort zone this past summer when an opportunity to work with with Farm and Food Care arose.

Farm and Food Care is a whole-sector coalition made up of representatives from all farming types and associated businesses, and positions itself as the helpful expert on Ontario agriculture. The common goal is to build public trust in food and farming in Ontario and across Canada. Farm & Food Care Ontario is active in promotion, education, program development and consumer research.

This past summer, Farm and Food Care partnered with Berry Growers of Ontario (aka BGO, an organization that represents - you guessed it - berry growers in Ontario!) to create some videos featuring berry farms. I’m the Chair of BGO and when they were looking for a blueberry farm to film on, I offered up our patch.

Fast forward to July 2023, and a film crew rolled onto the farm. It was quite the experience, but in the end we had a wonderful time sharing and showing off our farm, and the Farm and Food Care team put together a beautiful video. Check it out below!

Meet the Family

Hey there friends of the farm! This is Alex here, reaching out to you from the barn office. We’ve had another taste of winter the a couple of weeks ago, and are now back to some unseasonably warm weather today. Despite all the up and down, one thing remains certain: the season of fresh fruits and veggies will be here before you know it!

While we wait, we thought it may be time for us to reintroduce ourselves. We don’t really do that often around here: we’re a pretty camera-shy bunch, and prefer to hang out behind the scenes most days. But we also know that we frequently refer to ourselves as a family farm, so we thought it was time for you to (electronically, at least!) meet the family.

Family is also top of mind for me right now as my brother Luke is getting married next week! We can’t wait to celebrate with him and his soon-to-be wife Amy, and officially welcome her to the family.

Pictured in the above photo from left to right are Nathan, myself (Alex), Maria, Rob, and Ella. This photo was taken summer of 2023, during a visit from Farm and Food Care. More on that visit later!

Pictured above is Grant, from summer 2021. He’s out on wagon helping with melon harvest!

Pictured above are Luke and Amy, from November 2022. This photo was taken at our Farm Market & Pick Your Own.

Last but not least? Our four-legged family members! The top photo includes our dogs Flagler, Blueberry, and Luna (from left to right), while the bottom features our barn cat Pumpkin.

Who Does What?

Now that you can put faces to names, I’ll fill you in a bit more on everyone’s roles here on the farm. I also asked everyone what their favourite farm fresh food is, so I’m including that too!

Rob is our head farmer, and the reason we’re all here today! He grew up on my grandparents’ tobacco farm, and branched out to growing melons in the early 80s. He is a visionary, the hardest worker you’ll ever meet, and incredibly passionate about growing food and connecting with people. If you’ve ever called the farm, Rob more than likely answered the phone. He oversees all things production, as well as the wholesale side of things.

Rob says he’s anticipating our newly planted peach crop to be fantastic, and therefore his favourite. Peaches will be ready for harvest in 2026!

Maria is an elementary-school teacher (she teaches outdoor education - how perfect is that!), and helps on the farm with a variety of administrative tasks and at the Saturday Stratford Farmers' Market. If you’re ever in the Stratford area, be sure to stop by and say hello to her!

Maria’s favourite farm fresh crop is muskmelon. A classic! She loves to enjoy it by the slice, or cubed up in a bowl.

Grant and Ella are full-time students, and help on the farm on weekends and all summer long with invoicing, filing, farmers' markets, feeding our Black Angus Beef and chickens, and more. Grant is currently in grade 11 and Ella is in grade 9!

Grant’s farm favourite comes from our Farm Kitchen - the soft pretzels! We sell these here on the farm, and they are available for delivery!

Ella’s farm favourite is a Farm Market delight - raspberry frozen yogurt! We serve this up seasonally and it makes for the perfect snack after an afternoon of berry or veggie picking.

Flagler keeps the family entertained with his playful energy and snuggly-sweet nature.

Flagler’s favourite farm treat is fresh raw asparagus!

Alex (it’s me, hi!) works on the farm full-time as a Registered Dietitian and Manager, and oversees farmers' markets, the On-Farm Market (and it’s connected Farm Kitchen & Farm Food Truck!), market box deliveries, marketing (social media/website/blog), recipe development, and staff hiring and training. She loves creating opportunities for experiencing agriculture, whether here on the farm in a Pick Your Own Patch, or via an email newsletter.

My favourite farm flavour is seedless watermelon. I love cubing it up and eating a big bowl as a snack or an addition to lunch. It’s refreshing & delicious, and never gets old!

Nathan is an English professor, and spends his winters writing, researching, and teaching. During the summer months, he oversees our beekeeping activities (we have over 100 hives!), ensuring the ladies are healthy for pollination and extracting honey for sale on the farm. Nathan also manages our food safety program and helps with market box delivery coordination.

m favourites came down to a tie between honey and sweet potato. Bonus if they are served together! Sweet potato casserole, anyone?

Blueberry is the Pick Your Own mascot, and loves meeting new people when they come visit the farm.

Blueberry loves to chomp on carrots and cucumber, and occasionally even eats her namesake — blueberries!

Luke is an e-commerce expert, working on building his company CREO Cards from the ground up. CREO creates custom illustrated, limited-edition, collectible creator merchandise.  They work with a wide variety of incredibly talented Artists to create beautiful, hand-drawn representations of iconic moments. Luke frequently lends an ear and offers up advice for our online sales and marketing. He always has the best insights!

Luke’s farm favourite is blueberries. The perfect snack for eating on the go!

Amy works side by side with Luke at CREO, handling all things finance, accounts, and coordination. She is exceptionally organized, and an expert at Excel! She’s our go to for advice on spreadsheets, and also has experience with event planning. Luke and Amy live with their pup Luna in Windsor.

Amy’s favourite comes from the Farm Food Truck: our fresh cut fries! They are hot, deliciously crispy, and perfectly salted. We’ll reopen for the season in May!

Luna’s favourite farm snack is bell pepper. She loves ‘em!

Above left: a photo from our 2023 Long Table Dinner

Above centre: an event in fall 2022, where the whole family helped out!

Above right: Nathan giving a curious customer a peek inside some hives!

Rhubarb Vinaigrette

Makes ~1.5 cups

Ingredients

1 cup rhubarb, washed, trimmed, and cut into chunks

¼ cup water

2 tablespoons Melon Blossom Honey

2 teaspoons apple cider vinegar

½ teaspoon lemon juice

1 teaspoon Garlic Scape Mustard

¼ cup olive oil

1 clove garlic, minced

Kosher salt to taste

Instructions

1. Add rhubarb and water to a small pot and cook over medium-low heat until rhubarb is softened and broken down.

2. Transfer mixture to a cup and blend with an immersion blender. Make sure the cup is wide enough to fit the blender but narrow enough that the blade can be submerged!

3. Mix remaining ingredients into the blended rhubarb mixture. Serve with your favourite salad, and if you don’t use it all at once store in mason jar for later use. This will keep for up to a week!

Recipe developed and photographed by Alex Chesney, RD

DIY Fruit-on-the-Bottom Yogurt Cups

Ingredients

4 x 250mL jars (old jam jars)

2 cups strawberries, washed and hulled (frozen work too!)

¼ cup water

1 teaspoon vanilla extract

1 tablespoon strawberry jam

2 cups plain yogurt

1 tablespoon sugar

1 teaspoon vanilla extract

Instructions

1. Add prepared berries and water to a small pot and cook over medium until mixture bubbles and berries are softened.

2. Stir in 1 teaspoon vanilla and jam and cook for two more minutes.

3. Let cool completely. While waiting, whisk remaining teaspoon of vanilla into the yogurt along with 1 tablespoon of sugar.

4. Once berries are cool, evenly distribute into the bottom of the 4 empty jam jars.

5. Top each jar with ½ cup of yogurt mixture.

6. Screw tops on jars and store in the fridge. When ready to eat, feel free to add toppings: ground flax, chia seeds, hemp hearts, pumpkin seeds, and more!

Recipe developed and photographed by Alex Chesney, RD

Valentine's Day Recipe Roundup

Are you looking for the perfect sweet treat for your Valentine? Check out this roundup of past recipes for some inspiration! Perfect for if you have some frozen fruit or jam on hand that you’re looking to put to use.

❤️ Strawberry-Rhubarb Turnovers

🩷 Raspberry Lemon Bars

❣️Thumbprint Cookies

💜 Blueberry Beet Pancakes

💗 Vanilla Rhubarb Cheesecake Bars

❤️ Strawberry Coconut Ice Cream

🩷 Vanilla Strawberry Panna Cotta

❣️ Strawberry-Raspberry Pop Tarts

💜 Rhubarb Rolls

💗 Rhubarb Custard Bars

Cooking with Carrot Tops

Following a trip to the farm for hand-picking carrots, we often overlook one valuable resource right in our kitchen – the carrot tops. These vibrant greens, often discarded, hold the potential to transform into delicious dishes. From soups to pesto to sauteed greens, using carrot tops not only contribute to flavour, nutrition, and creativity but also aligns with minimizing food waste.

Here are three simple carrot top recipes to try:

1.     Carrot Top Soup

Ingredients

-       1 bunch of carrots with leaves (carrots coined) 

-       1 tablespoon olive oil 

-       1 medium yellow onion (diced) 

-       4 stalks of celery (sliced) 

-       1 tablespoon of garlic (minced) 

-       2 dried bay leaves 

-       8 cups vegetable stock 

-       1 15 ounce can of six bean medley (drained and rinsed) 

-       Salt and pepper to taste 

Instructions

-       Cut the carrot root from the stems of the carrots. Wash the root and slice into coins. Cut the carrot greens from the stem and place into a colander or bowl to wash away excess dirt. Set aside to dry (approx. 20 minutes). Once dry, remove remaining hard stems from the carrot leaves. 

-       Heat olive oil in a large soup pot over medium heat. Add diced onion, celery slices and coined carrots to the pot and cook for approx. 10 minutes (until vegetables begin to soften). Add minced garlic and cook until fragrant and browned, approx. 2 additional minutes.

-       Add vegetable broth, six bean medley, and bay leaves to the pot and increase the heat to high. Bring to a boil and then reduce heat to simmer and cook for 35 minutes. Add. salt and pepper to taste. 

-       After the soup has simmered for 30 minutes, remove from the heat, and stir in carrot greens. Add a dollop of carrot top pesto, if desired. 

1.     Carrot Top Pesto

Ingredients

-       1 cup carrot leaves 

-       1 cup of spinach 

-       ¼ cup roasted cashews 

-       1 tablespoon garlic 

-       ½ cup olive oil 

-       ¼ cup grated parmesan 

-       Salt & pepper to taste 

Instructions 

-       Pulse the carrot tops and spinach leaves, cashews, and garlic in a food processor until coarsely ground. Slowly drizzle in the oil, and process until blended. Add the Parmesan and some salt & pepper, and pulse until combined. 

1.     Sauteed Carrot Tops

Ingredients

-       4 cups of carrot tops

-       4 tablespoons garlic (minced)

-       3 tablespoons olive oil

-       Salt & pepper to taste

Instructions 

-       Heat olive oil in a medium pan over medium heat. Add garlic and cook for approx. 1-2 minutes, until browned and fragrant. Add the carrot tops and stir continuously until they are covered in oil and have completely wilted, approx. 2-3 minutes. Add salt & pepper to taste. 

Tips for using carrot tops effectively

-        Wash carrot tops thoroughly before using to remove any dirt or debris

-        Store them separately from the carrots in a plastic bag wrapped in a damp paper towel to maintain freshness

-        Mix carrot tops with other herbs like parsley or cilantro to create unique flavour profiles

Potato Ham Soup

Servings: 6

Ingredients:

2 tbsp butter

3 cloves garlic, minced

1 white onion, chopped

1 medium sized carrot, chopped

1 celery stalk, chopped

4 white potatoes, chopped to bite sized

½ head of cauliflower, roughly chopped to bite sized pieces

1 ham steak (or about 1 cup ham), chopped

6 cups vegetable stock

¼ cup cream

1 tsp thyme, ground

Salt and pepper to taste

Instructions:

1. In a large pot, melt the butter. Add the onions, carrots, and celery and saute until tender. Add the garlic and stir for 1 minute.

2. Add the vegetable stock, and potatoes to the pot. Cook on low-medium heat for about 10 minutes. Add the cauliflower and ham and continue to cook until cauliflower and potatoes are tender.

3. Add ground thyme, and season with salt and pepper. Remove from heat and stir in cream.

4. Serve hot.

Note: you can serve this topped with cheddar cheese, bacon bits, a dollop of sour cream, and sliced green onions for added freshness and flavour!

Root Vegetable Sheet Pan Dinner

Sheet pan dinners are super easy and filling! You can omit the protein and use this as a side dish as well. Use any vegetables that you like and that you have on hand. This is a great way to use up those veggies that aren’t looking so fresh, but because we are roasting them, they are perfect for the job!

Ingredients: recommendations only

2 medium carrots, cut into wedges

1/2 onion (red/yellow/white, whatever you have!)

1 parsnip

½ beet, chopped (will change the colour of other vegetables on the pan)

5 mushrooms, cut into quarters

1 head of broccoli

2-3 potatoes (white, red, sweet, whatever you want!)

5-6 Brussels sprouts, halved

5 turkey sausages (if using as a meal)

2-3 generous tablespoons of olive oil or another

1 tsp garlic powder

1 tsp onion powder

½ tsp Italian seasoning

Instructions:

1. Preheat the oven to 375°F.

2. Cut up all vegetables and slice turkey sausages. Lay out on a roasting pan.

3. Cover in oil, and seasonings.

4. Bake for about 40 minutes, or until potatoes are soft.

Butternut Boursin Sauce

Ingredients

3 cups cubed butternut squash (approximately ½ a squash)

1 block Boursin cheese

½ teaspoon garlic powder

½ teaspoon paprika

½ teaspoon thyme

½ teaspoon onion powder

2 tablespoons canola oil

1 tablespoon balsamic vinegar

½ teaspoon maple syrup

Salt & pepper to taste

½ cup broth

Sage

Instructions

1. Preheat oven 425°F.

2. Place butternut squash in a 9 x 13 dish, then add oil, spices, vinegar, and maple syrup.

3. Season with salt and pepper to taste, then stir to ensure all cubes of squash are coated in oil and the other flavours.

4. Make a space in the middle of the pan and add the block of Boursin cheese.

5. Transfer the prepared pan to the preheated oven and bake for 40 minutes, until squash is browned and softened.

6. Transfer the squash and cheese to a blender or food processor, and blend until smooth.

7. Loosen up the mixture with broth as desired.

8. This sauce can be used in lasagna, as a sauce for mac & cheese, or to coat cooked orzo. Or try making a rice casserole with it! The options are pretty endless.

9. If you want to add a fancy garnish, fry sage leaves in canola oil and place on top.

Recipe developed & photographed by Alex Chesney, RD

Baba Ganoush

Ingredients

2 medium eggplant

2 tablespoons canola oil

2 cloves garlic, roasted or grated

¼ cup tahini

¼ cup canola oil

3 tablespoons lemon juice

¼ teaspoon cumin

¼ teaspoon paprika

¼ teaspoon cayenne pepper

Salt and pepper to taste

Pickled red onions, paprika, and extra canola oil for garnish

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.

2. Wash eggplant then slice off the tops (be careful, they can be prickly!) and then slice each one in half.

3. Brush the eggplant with the 2 tablespoons of canola oil on all sides.

4. Place the eggplant cut-side down on the prepared baking sheet, then poke holes on the top side.

5. Transfer the eggplant into the preheated oven, and bake for 30 minutes, until eggplant are wrinkled looking and the side facing the pan is nicely browned.

6. While the eggplant roasts, prepare the rest of your ingredients: tahini, canola oil, lemon juice, spices, salt, and pepper.

7. Let the eggplant sit for 10 minutes of so, until cool enough to touch.

8. Scoop the roasted flesh out, and transfer to a thin tea towel.

9. Squeeze as much liquid as possible out of the eggplant flesh. You’ll be surprised how much there is! In the end you should get around 1 cup of roasted eggplant, with the excess moisture removed.

10. Place the drained eggplant into a mixing bowl, and add the remaining ingredients. Use an immersion blender to mix until smooth. Transfer to a serving bowl, and top with pickled onion (optional, but pretty!), a few more pinches of paprika, and extra canola oil.

11. Serve with cut up veggies and crackers/pita/mini naan bread for dipping.

12. Enjoy!