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Terroir Harmonies

August 17 2017
As I surveyed the people gathered in the dining room last Saturday evening, I spied Peter and Alice Mennacher. Each Saturday I convey the message that we are exploring the relationships between foods and wines grown in a specific place. It is exciting to me to discover the natural harmonies that exist and to share those harmonies with my guests.

Remembering Aunt Myrtle's Preserves and Donald Ziraldo's Icewine on...

August 09 2017
I first started to get interested in canning in the mid seventies, during my apprenticeship in cooking. My great Aunt Myrtle led me down the back stairs of her house, just south of the city limits in Toronto. It was a hot August day and I felt the heat leaving my body as I descended the stairs to the cool depths below. We stood amongst the wooden shelves loaded with mason jars of this year’s production of jams and pickles. I was awestruck by the display. Everything looked so delicious and precious. There in suspended animation, like bottled sunshine, to later grace the table on a dreary February night, stood row after row of mason jars. 

Potatoes & Pinot Noir from the PEC Soil

July 31 2017
Like wizards with long beards, the seed potatoes languished in the dark, cool cellar. The white beard like root stems forced their way through burlap bags that contained them. They mistake the cool subterranean cellar for the good earth where they yearn to grow. I am in my basement looking for something and the sight of these bearded burlap bags startles me. Somehow they got left behind on potato planting day back in early June.

In Praise of Fermentation

July 25 2017
This past weekend was certainly a celebration of fermentation as well. On Saturday evening beginning on the ridge, Dan Sullivan, winemaker at Rosehall Run shared his story of local provenance of wine to a sold out crowd at our summer dinner series. Even though I have known Dan and Lynn Sullivan for many years, I still learned new things as Dan stood and spoke to the wines. 

Ingredients of the Moment, Foraged and Cultivated

June 20 2017
My dog Champ has adapted well to dividing his time between the farm and the city. While in the city he looks forward to his daily walks along the West Toronto Rail Path. This morning, we walked north past the Union-Pearson Express station at Bloor, to Dupont and then back. Champ loves to pause frequently along the way. A fresh blossom caught my eye as I waited for Champ to thoroughly inspect yet another interesting scent in the underbrush. It was the first catalpa flower of the year.

Gently Steering the Ingredients

June 14 2017
The last couple of days of tropical heat and humidity have convinced me that we have come through the long, cool, wet spring and have arrived at summer. Shimmering heat and the cacophony of tree frogs and cicadas has replaced damp coolness and sinister, carnivorous May flies. The veil has lifted.

Many Stars Aligned

June 06 2017
Today I contemplate going into the vineyard to continue pruning the vines. If things dry out a little bit, it promises to be a good year. The vines are loaded with nascent bunches of fruit. It remains to prune each vine to establish the right architecture so that each will produce a limited number of bunches with the highest potential for quality and ripeness.

Sensory Memories and Ephemeral Identities

May 30 2017
There is the same intoxicating profusion of lilacs in bloom. I watch from the kitchen in the loafing barn as our guests make their way past the garden to the top of the escarpment to enjoy an apéritif and passed hors d’oeuvres as they look over the vineyard, now 15 years old, to the village of Hillier, on the other side of the creek. Needless to say, we purchased this property and over the past 15 years have slowly gotten acquainted with the land and the possibilities it represents.

Stage Fright and Show Buzz

May 24 2017
I remember listening to an interview with a famous actor with many years of experience under her belt. The interviewer supposed that after all those years that preparing for a role must be more or less straightforward and certainly much less stressful now than when she was first starting out. “Au contraire” exclaimed the actor “I am probably more fretful now than I ever was and certainly I still have butterflies in my stomach in anticipation of my performance”. In short, I suppose, it doesn’t get any easier. Should preparing for a performance ever be easy?

The Quest for Wood Fired, Clay Oven Baked Bread

May 18 2017
It has been a slow awakening this spring on the farm. The creek is surging. I have never seen rapids in there before. My dad would have loved to have paddled that white water in his canoe! I remember thinking how fortunate we were to have planned the cane raising work bee on April 22. I thought the buds were about to burst on the vines! In reality here we are nearly a month later and the canes are still budding out! It has been cool. It has been rainy. The pale green haze that is everywhere one looks has been slower this year to deepen to the various shades of green that emerge as the new leaves form on the trees.

A Cane Raising in the Vineyard

May 04 2017
Prince Edward County is a unique place in so many ways. I am reminded of its farming history every time I walk around outside and re-examine the older buildings on my property. Along the creek, near the highway and close to the village road, there is the crumbling ruins of a blacksmith shop and a mill powered at one time by the water flowing in the creek. I also see remnants of the tomato canning factory that was once active here; blanching baskets and labels that read, “Taylor Made” Taylor, the family name of the cannery owners more than 60 years ago.

Warm Autumn Reflections on the Summer Dinner Series

October 17 2016
There was a tang in the air. The leaves on the trees glowed with their Thanksgiving colours that Andy Goldsworthy finds so fascinating. Chase and I made sure there was plenty of firewood around. We would need to get the wood stove going in the loafing barn Saturday evening for the first time all summer. Victoria wanted the Tom Dean “Mercy” burning barrel close to the entrance so that everyone could see the fire from their seats. Crispy Confit of Pork was to be one of the hors d’oeuvres on the ridge so we needed to burn a fire there too.

Reflections on the Season

October 04 2016
So here it is October and nature never ceases to amaze. It was like the garden was somehow in stasis all summer, barely staying alive. Now, with a bit of rain in August and September the garden responds. Several passes through the tomato patch have yielded the deepest red, most beautiful tomatoes that now have been transformed into litres upon litres of sauce, the taste of which is indescribably delicious.