The light, bright green flavours of mint and summer-fresh peas are a perfect foil for the rich, fatty depth of trout.
Wild Rice
Wild rice is a real Canadian delicacy, but it can be pricey. Feel free to do a 50/50 blend of wild rice and brown long-grain rice if the cost is...
Dylan’s Rhubarb and Carlyle’s Honey Galette
Dylan is our baker, and Carlyle is my eldest daughter and beekeeper at the farm. Carlyle is responsible for all the honey that we use in our food...
Fire-Roasted Whole Chicken With Fresh Spring Vegetables
Use the freshest, local farm-raised chicken you can find. If chicken is the only protein for eight guests, you may wish to double this recipe and do...
Farm Flowers and Baby Lettuces
In the spring, our gardens produce so many varieties of baby greens. For our full moon supper, we were lucky enough to have wild leek leaves,...
Sorrel Sweet Pea Soup
Sorrel is a lemony tasting leaf. I love it over poached trout, wilted over scrambled eggs and in soup. It has a delicate flavour, and like spinach, it cooks down quite a bit. It also goes brown when cooked.
Spring Lamb Skewers
Makes about 12 small skewers 1/2 lb lamb shoulder, deboned 1 clove garlic, minced 1/2 cup finely chopped mint leaves 1/4 cup olive or...
Elderflower Collins
Makes 1 drink 1/2 tsp honey muddled with 1 mint leaf Ice 2 oz gin 1/2 oz elderflower liqueur 2 oz club soda 2 dashes orange bitters Mint sprig...
Get the latest dirt!
Free your mind! Sign up for Harrowsmith’s FREE e-newsletter to be entered in a draw for free books every month for new subscribers.