Farm Fresh Fare
local, sustainable, delicious
Be a locavore!
How-to tips, plus local food producers,
farmers, cheesemakers, distributors, restaurants,
caterers and more.
BrougHt to you By green Living in partnersHip witH sLow Food,
evergreen and tHe province oF ontario
Local is better
You’re probably aware that eating local food is healthier, more environmentally
friendly and just plain better tasting. Green Living believes that being a locavore –
a word for someone who eats food that is grown within 100-mile radius from home
– also has a tremendous impact on our sense of well-being. Whether we recognize
it or not, strong community bonds are formed when we shop for food from sources
who live just around the corner.
Buying local supports micro-scale farmers in Ontario, cycling money through
the community and ensuring a lifetime of the freshest, greenest, easily accessible,
affordable good eats possible. Of course, we may not recognize this in the moment;
we’re just enjoying a leisurely trip to the local market with our family, a conversation
with our local butcher, or biting into an exquisite strawberry tenderly grown by
farmer Smith. This kind of community experience, the social glue of life, is just
Farm Fresh Fare… another perk of eating local.
Three years ago, along with Evergreen and Slow Food, we created Farm Fresh
each and every Saturday Fare (FFF), a sampling venue at the Green Living Show that showcases local food
provided by Ontario farmers and prepared by talented chefs. We were inspired by
food fairs like those put on by Evergreen. Thanks to Toyota Canada’s support, for
The Evergreen Brick Works Saturday morning Farmers’ just $2 a sample, anyone can experience the benefits of eating sustainable, local
food. The broad swath of FFF participants – from Hearty Catering and Marben to
Market features the best of each season, with local fruits,
two community kitchens, The Stop Community Food Centre and FoodShare –
vegetables, wild fish, meat, cheese, milled flours, eggs demonstrates that there really are no limits to who can eat local.
and oils. That’s not all: we offer cooking classes, kids’ We hope you’re inspired by the farmers and chefs at FFF, and that you’ll reference
games and activities, the BeLong Café and our this guide, created with support from the Ontario Market Investment Fund, at home
sustainable garden centre. to be green and eat local as often as possible!
Come see for yourself the amazing transformation
of abandoned heritage buildings into a unique new
community environmental centre—right in the city. Laurie Simmonds
President and CEO Green Living Enterprises
ebw.evergreen.ca a speciaL tHanks to MiriaM streiMan, pauL decaMpo,
seana irvin, arLene stein, Marina QueiroLo,
Laura arsie, curtis sands and nate HaBerMeyer.
550 Bayview Avenue, south of Pottery Road.
Bus. Bike. Walk. Take our free shuttle bus from Broadview Station.
2 FarM FresH Fare 2011 3
The benefits of
4. It promotes cultural diversity 7. It boosts our well-being Of
Many local Ontario farmers are course, when local foods are grown
being a locavore
growing varieties of “culturally sustainably, using humane animal
diverse” ingredients locally so practices and without pesticides and
traditional recipes from different chemical fertilizers, we can also be
heritages can still be honoured and confident that our food is healthier
prepared – fresh – in Ontario. and environmentally friendly. So
5. It empowers consumers Shopping every time you buy Ontario-
Our lives revolve around food – we nourish our bodies with
locally gives us a chance to engage produced food, you can feel good
it, but we also celebrate, entertain and express affection
our Ontario growers directly. knowing you are making a difference.
with it. So it’s no surprise that we all want only the
Building a relationship with farmers 8. It tastes better! Finally, local foods
healthiest, freshest, best-tasting food. In order to serve the
is fun – who doesn’t love a trip to taste better because they are in-season,
best, and by proxy, create a myriad of other positive effects,
the farmers’ market? We get to learn recently harvested and didn’t have to
we need to shop for local, Ontario-grown foods.
something new about our food, travel far to get to our plates. Check
including when the freshest produce out how gourmet chefs prepare fresh,
is in-season. And we are reassured local ingredients, starting on page 9.
when we ask growers directly about
8 reasons to buy local sustainable production, including
1. It’s better for everyone’s bottom 2. It supports the future of farming whether pesticides are used. It’s Where do
line When we shop for local foods, in Ontario The stronger our local
we are getting the satisfaction of farmer gets, the more we ensure local
important to ask about sustainable
growing practices because buying
I find a farmer’s
knowing that we are contributing goods can be grown and raised for local does not automatically mean the market?
to our local communities and generations to come. food is sustainably produced. Search these sites to find a market
economies. For example, research 3. It promotes biodiversity Our 6. It promotes a greater sense of near you:
out of Brock University suggests $3 demand for local food creates family When we buy local foods, Evergreen Brick Works
billion would be added to the local greater variety. Farmers who run we are encouraged and inspired evergreen.ca/whats-on/
economy if five million Ontarians community-supported agriculture by our food. Who doesn’t spy a farmers-market
spent $10 of their grocery budget programs, sell at farmers’ markets brimming basket of apples and think, Farmers’ Markets Ontario
on local foods each week.You don’t and provide for local restaurants have “homemade apple pie!” We hit the farmersmarketsontario.com
always have to spend more to shop the support they need to raise more kitchen, whipping up favourite family City of Toronto Markets
for local food; in some cases it can types of produce and livestock than recipes and applying our creative toronto.ca/markets/index.htm
cost less because in-season foods are multinational commercial enterprises FoodShare
juices. And then, we get to savour the
generally cheaper and travel costs are looking to squeeze every dollar out of foodshare.net
bounty with loved ones, enjoying the
minimized. one type of crop. Ontario Farm Fresh
experience slowly, talking about the ontariofarmfresh.com
effort and the end result (rather than
• Support a new local food project! Find a list of the latest Ontario wolfing down pre-made reconstituted
Market Investment Fund projects across Ontario at
food with the TV on!).
4 FarM FresH Fare 2011 5
How to eat local Know your labels
Opting for locally grown foods ingredients.You can also support Foodland Ontario This symbol is an and fair working conditions, reduce
simply means buying foods that small-scale, local Ontario farmers, and easy way to identify Ontario foods at energy use, and sell locally wherever
are produced as close to home as ensure that local food continues to grocery stores, farmers’ markets and possible.
possible. Affordable, fresh Ontario- grow as close to home as possible by on-farm markets. Organic labels Not all foods labelled
grown foods are available at farmers’ participating in a community shared Local Food Plus This symbol organic are local. But you can be
markets, but also in grocery stores agriculture program that has fresh represents certification for local comforted by knowing you are still
throughout the year (check labels Ontario-grown produce, meat and sustainable food producers (and doing the planet a favour by opting
for the origins of produce), and eggs delivered to your door. (Google restaurants and retailers) who reduce for foods that aren’t produced using
restaurants that choose to make search “CSA” in your community.) or eliminate pesticide use, treat their nasty pesticides. Look for Pro-cert
the most of the freshest, in-season animals well, conserve soil and water, and Ecocert, two large organic
protect wildlife habitat, provide safe certifying bodies.
• Experience Evergreen Brick Works Farmers’ Market Winter and Summer! Turn ThE PaGE
Learn more at ebw.evergreen.ca/whats-on/farmers-market/ fOr dELiCiOus rECiPEs
fEaTurinG LOCaL OnTariO
Minimum size – Do not scale down inGrEdiEnTs frOm ParTiCi-
PaTinG farm frEsh
Glossary of terms
Eliminate any confusion at the counter: here are the key change. Chemical fertilizers, factory derived from natural
terms you need to know when shopping for food that is fertilizers and pesticides farming, hormone use sources, including
accessible, healthy and environmentally friendly. are a major contributor and non-therapeutic use animals and plants.These
to agricultural GHG of antibiotics can all be may or may not be
Sustainable agriculture and economies, while sustain both human life emissions, and packaging involved in local food organic foods.
Food that is produced enriching the soil, and the key functions and transportation of production. TIP: Local is Organic food This
using methods that protecting air and water of ecosystems. Without food are environmental relative – shop for food refers to foods that are
are healthy, do not and reducing energy. food biodiversity, entire stressors. items produced as close produced, manufactured
harm the environment, Food biodiversity single-source crops are Local food Shopping as possible to where you and handled using
respect labourers, are Biodiversity for food vulnerable to disease. for sustainable live, even national over organic means that are
humane to animals, and agriculture includes Industrial agriculture foods supports global sources is a step defined by regulating
provide fair wages to variety and variability A system that is entirely the production of toward eating local. or certifying bodies,
farmers and support of ecosystems, animals, dependent on fossil fuels, sustainable agriculture; Natural food This generally, as employing
farming communities. plants and micro- which, when refined however, local food generally refers to foods no chemical pesticides,
The production organism at the genetic, and burned, create is not automatically that are not altered fertilizers or preservatives.
methods support species and ecosystem greenhouse gases and sustainably produced. chemically or synthesized These may or may not
local communities levels, necessary to contribute to the climate Pesticides, chemical in any way. These are be natural foods.
6 FarM FresH Fare 2011 7
A perfect, delectable side for all your BBQs this summer, by
Rodney Bowers of Rodney Bowers. You’ll need to make it at
least seven hours ahead. Makes 6 main course servings.
2 lbs dried beans
1 lb bacon (sliced)
2 onions, finely diced
2 cloves garlic, smashed
4-oz tin of tomato paste
8 oz of jarred or canned summer tomatoes
2 tbsp Dijon mustard
1/2 cup maple syrup
1/4 cup apple cider vinegar
1/4 cup molasses
3 tbsp butter
1 can of favourite local beer
1. Soak beans before you go to bed.
2. The next morning, wash beans thoroughly. Put beans in a
pot and add water until a few inches above beans. Boil until
just tender, about half an hour.
3. Preheat the oven to 275˚F (135˚C). In a large oven-proof
dish, sauté bacon until fat is rendered out. Strain off half of
fat. Add onions and garlic and sauté for two or three minutes.
Add tomato paste and sauté for another minute. Add
tomatoes, mustard, syrup, vinegar, molasses and beans, and
stir well. Add half of beer and enough water to cover beans.
4. Bake covered in oven at 250˚F (120˚C) for about six to
seven hours. To darken up beans, remove cover for last hour
and dab on butter. Serve with freshly baked buttered bread.
LOCAL INGREDIENT LIST
Rowe Farms bacon
Zephyr onions and garlic
Ninutik maple syrup
Organic Meadow butter
Utopia canned tomatoes
Sleeman original draught
Mountain Path dried beans
8 FarM FresH Fare 2011 9
A surprising, delicious twist on a family favourite, by Karen
Viva-Hayes of Viva Tastings. Makes 24 cupcakes.
with leek bread pudding icing 2 tbsp olive oil
1 large Ontario onion
2 tbsp unsalted butter
2/3 cup thinly sliced washed leeks,
1 lb fresh local spinach white and light-green only
2 lbs of ground beef brisket Kosher salt
2/3 cup fresh bread crumbs Freshly ground black pepper
1/2 cup tomato sauce 4 cups 1/2-inch-cubed crust less
organic white sandwich loaf
1/4 cup chimichurri sauce
1/2 tbsp finely chopped chives
1 large organic egg
1/2 tsp fresh thyme leaves
1 tbsp kosher salt
1 large organic egg
1 tbsp pepper
1 cup whole milk
1 tsp chili powder
2/3 cup heavy cream
1. Cook onions in olive oil in pan
Freshly grated nutmeg
over medium heat until soft.
2. Increase heat and add spinach. 1/3 cup shredded Gruyére cheese
Cook until liquid has evaporated. 1. In a pan over medium-high
3. Preheat oven to 350˚F (175˚C). heat, sauté butter and leeks for
4. Place ground beef, bread 5 minutes. Reduce heat, cover
crumbs, cooled spinach mixture, and cook until very soft, about
tomato sauce and chimichurri 30 minutes. Season to taste with
sauce in a large bowl. salt and pepper.
5. In a small bowl, whisk egg with 2. Bake bread cubes on a baking
dry ingredients. sheet until dry, about 20 minutes.
6. Add egg mixture to bowl with Transfer to a large bowl.
beef. Combine everything. 3. Add leeks, chives and thyme to
7. Pack 3 oz of mixture into bread; toss well. In another large
cupcake liners in a tray. Create a bowl, lightly whisk the egg, then
divot in each. whisk in milk, cream, a generous
8. Add 1 tbsp Leek Bread Pudding pinch of salt, pepper and a pinch
Icing (see right). of nutmeg.
9. Bake for 15 to 20 minutes 4. Add egg mixture to cubed
LOCAL INGREDIENT LIST
until internal temperature bread along with gruyére and
Beretta Organic Farms grass-fed beef
is 160˚F (71˚C). toss to coat. Let rest 15 minutes.
Fresh Marvin Farms leeks and onions
ACE Bakery organic bread
Harmony Organic milk and cream
10 FarM FresH Fare 2011 11
carbonara Do like the Italians and eat this classic pasta dish,
created here by Rodney Bowers of Rodney Bowers,
for breakfast (and then lunch and dinner)!
Makes 4 servings.
4 oz bacon cut into 1/2-inch pieces
1 medium Ontario onion, finely chopped
1 clove garlic, thinly sliced
1/2 cup organic cream
3 free-run fresh eggs
1 lb fresh local pasta, preferably a thick spaghetti
or penne (or dry)
2 tbsp butter
1/2 cup freshly grated firm cheese (pecorino, parmesan,
or an Ontario-aged Gouda or other firm cheese)
3 tbsp freshly grated black pepper
1. In a very large pot, bring 6 L of water to a boil. Add
3 tbsp salt.
2. Place bacon in a large sauté pan and cook over
medium heat until fat has rendered out. Remove bacon
and drain off fat, reserving 1 tbsp.
3. In the same pan with reserved bacon fat, sauté onion
and garlic until translucent, about 10 minutes. Add cream
and cook until reduced by half. Remove pan from heat.
4. Separate eggs, keeping yolks whole. Cook pasta until
al dente; drain in a colander.
5. Add hot noodles to pan and toss over medium heat
until coated with sauce. Add half cheese and stir in
egg whites quickly. Add butter and some black pepper
and stir. Divide into four servings. Top with egg yolk,
remaining cheese and more black pepper.
LOCAL INGREDIENT LIST
Rowe Farms eggs and bacon
Pasta Corner fresh pasta
Monforte Dairy cheese
Organic Meadow butter
12 FarM FresH Fare 2011 13
loaded Brimming with wholesome, hearty goodness, this
soup by Lesley Stoyan of Daily Apple makes an
excellent lunch or dinner starter. Makes 4 servings.
1 tsp olive oil
with garlic, leeks and
1 tsp minced garlic
1 small Ontario onion, chopped
aged white cheddar
2 leeks, cleaned well and finely chopped
3 1/2 cups peeled diced potato
3 cups vegetable stock
1 cup shredded aged white cheddar cheese,
plus 2 tbsp for topping
1 cup organic milk (rice, cow or goat)
No-salt seasoning (NSS), salt and black pepper to taste,
fresh parsley or dill (extra for garnish)
Optional toppings: sour cream, diced organic tomatoes,
chopped green onions, crisp smoked bacon or pancetta
1. using a stock pot, sauté garlic, onion and leeks in oil
over medium-low heat.
2. When onions become translucent, add potatoes. Mix
and sauté for several minutes.
3. Add vegetable stock. Bring to a boil, then reduce
heat to a simmer. Cook, covered for 20 minutes, or until
potatoes are soft.
4. Purée with hand-held blender, or conventional mixer.
5. Add cheese, milk, nSS, salt and pepper, parsley and
dill. Simmer until cheese melts.
Serve in bowls or fancy mugs, topped with a
small sprig of fresh parsley or dill, shredded
LOCAL INGREDIENT LIST cheese and desired toppings.
Pfenning’s Organic Farms and
Zephyr Organic Farms onions,
garlic, leeks and potatoes
Best Baa Farm Eweda white
cheddar cheese and sour cream
Green Gate Farms smoked bacon
Ontario’s Own vegetable stock
14 FarM FresH Fare 2011 15
These delectable, homemade treats, concocted by Lesia Kohut
of LPK’s Culinary Groove, are best eaten the day they are made,
but can be kept refrigerated or frozen and then reheated in a
warm oven until toasty. Makes 12 to 16 large (3˝) doughnuts.
3 tbsp active dry yeast 5. With mixer on low, add butter
3/4 cup milk, warm (not hot) in pieces, and keep beating until
2 cups mix all-purpose and red mixture is combined. Dough
fife flour (plus extra if should be smooth, elastic and
dough is wet) moist. Cover bowl and let rest in
1/4 cup homo milk, refrigerator for one hour (up to
room temperature 12 hours), until doubled in volume.
2 tbsp Ontario maple sugar 6. Remove dough from
1/2 tsp Atlantic grey sea salt refrigerator. Knead dough a little
1 tsp vanilla extract on counter dusted with flour to
3 large fresh egg yolks smooth and soften it up. Roll
1/4 cup plus 1 tbsp unsalted out with rolling pin to desired
butter at room thickness (1/4”–1/2” thick). using
temperature cookie cutters, cut out desired
Sunflower or coconut oil shapes. Place on parchment-
for deep frying lined tray and let rest while oil is
1. Dissolve yeast, 3/4 cup of milk,
7. Fill a large pot or sauté pan
and 2/3 cup flour into mixing
with sunflower or coconut oil at
bowl. Cover and let rest in a
least 2” deep. Allow at least 2” of
warm place for five to 10 minutes,
clearance from rim of pan. Heat
until mixture expands and has a
oil to 360˚F (160˚C) on a candy
or deep-fry thermometer.
2. Fit electric mixer with paddle.
8. Once oil has reached 360˚F
Mix in remaining milk on low
(160˚C), gently add doughnut
speed until combined.
shapes and fry for one to two
3. Mix in remaining flour on low,
minutes per side.
then medium-low, until combined.
9. Remove and place onto paper
4. Mix in maple sugar, sea salt,
towels. Toss in sugar, glaze, or fill
vanilla extract and yolks on low
LOCAL INGREDIENT LIST as desired. If filling, let doughnuts
speed, then medium-low, until
CIPM Farm red fife flour cool to room temperature first.
Harmony Organic milk
Organic Meadow eggs and butter
Ninutik maple sugar
FlorAlp Farms sunflower oil
16 FarM FresH Fare 2011 17
LAKES 62 1. Belmonte Raw 9. Kawartha Ecological 17. Pfenning’s Organic
KinG CiTy Growers Vegetables Inc.
5 400 24 BELLEVILLE
22 115 2. Best Baa Dairy
Kernal Peanuts Ltd. Pristine Gourmet
6 8 7 401 fErGus 10. 18.
1 viTTOria waTErfOrd
7 3. Cherry Lane
10 MARKHAM Frozen Fruits 11. Monforte Dairy 19. Purdy Fisheries
vinELand sTraTfOrd Limited
2 POinT Edward
LAKE ONTARIO 4. CIPM Farm 12. Nature’s Emporium
6 20 madOC nEwmarKET 20. Rowe Farms
16 5. Cookstown Greens 13. Nature’s Way Organics
17 KITCHENER ThOrnTOn waLsinGham 21. Slegers Greenhouses
6. Dingo Farms 14. Niagara Food
BradfOrd Specialties 22. Sovereign Farms
HAMILTON QuEEnsTOn waTErfOrd
3 23 QEW
14 7. Fifth Town
Artisan Cheese Co. 15. Ontario Water 23. Warner’s Farm
PiCTOn Buffalo Co. BEamsviLLE
21 8. Fun Guy Farm sTirLinG 24. Zephyr Organics,
GOOdwOOd 16. Organic Meadow Farm Share Program
10 PORT DOVER
13 LAKE ERIE
hEaRty catERiNG iNc.
(1255 shEPPard avE E.)
ONT diSh cookiNG
T. W SpLENdido EEN
OR S QU
Loic thE cEiLi
ST GouRMEt cottaGE
GE S MERchaNtS oF
L E Lpk’S cuLiNaRy LV
GRacE COL GREEN coFFEE GRooVE EB
toRito ViVa H
T. E ES
tapaS BaR taStiNGS GEoRGE EN S K
100kM CO LLEG REStauRaNt .E
GiLEad caFé +
DAS StaRFiSh oyStERBEd
DUN aNd GRiLL FRO
Turn ThE PaGE
T. W oNtaRio’S
oWN LisTinGs Of OnTariO
MaRBEN T ST. WEpic at thE
N FaiRMoNt rEsTauranTs.
ST. W FRO
LocaL kitchEN LE SéLEct
KING BiStRo RoyaL yoRk
& WiNE BaR
paRtS & LaBouR MiLdREd’S
REStauRaNt tEMpLE kitchEN
18 FarM FresH Fare 2011 19
Local food sources
(416) 979-1990 nity, builds community and (416) 674-5609
marbenrestaurant.com challenges inequality. berettaorganics.com
PO Box 69 Stn. E berettaranch.com
Toronto, ON M6H 4E1
kITchEN BEST Baa DaIRy
Certified fork-huggers, dedi- Ontario artisanal sheep
cated to seasonal fare and milk products crafted with a
gracious hospitality. “worship TORITO TapaS BaR focus on quality, environmen-
Farm Fresh Fare Partners: (416) 860-6949 that utilizes the finest
flavour,” says mildred. spanish tapas bar that tal stewardship and family
epicrestaurant.ca ingredients and specializes
EVERGREEN 85 Hanna Ave., Ste. 104 focuses on global food using farming.
in baguettes, croissants and
BOOTh #920 GEORGE RESTauRaNT Toronto, ON M6K 3S3 local ingredients. 820 Gartshore Rd. Unit 1
other gourmet goods.
Evergreen is improving the smart, seasonal cuisine with (416) 588-5695 276 Augusta Ave. Fergus, ON N1M 3L4
1560 Queen St. E #102
health of our cities in schools, varied yet balanced dishes. templekitchen.com Toronto, ON M5T 2L9 (519) 787-0707
Toronto, ON M4L 1E9
communities, homes by con- Open kitchen and inviting (416) 961-7373 ewenity.com
(416) 461-6992 paRTS & LaBOuR
necting people with nature. dining room. toritorestaurant.com
lematinbakery.com RESTauRaNT chERRy LaNE FROzEN
Evergreen Brick Works 111C Queen St. E.
Good, simple food on VIVa TaSTINGS FRuITS
550 Bayview Ave. Toronto, ON M5C 1S2 LE SéLEcT BISTRO
Queen west. The tastiest local and arti- family-owned business of-
Toronto,ON M4W 3X8 (416) 863-6006 Toronto’s most authentic
1566 Queen St. W. sanal prepared food for pick- fering cherry concentrate for
(416) 596-1495 georgeonqueen.com Parisian bistro.
Toronto, ON M6R 1A6 up or full-service catering in pain relief, local frozen and
evergreen.ca 432 Wellington St. W.
GILEaD caFé + BISTRO (416) 588-7750 Toronto. Contact us about dried fruit.
Toronto, ON M5Va 1E3
Chef Jamie Kennedy’s Cork- partsandlabour.ca our underground dining. 4230 Victoria Ave.
SLOW FOOD TORONTO (416) 596-6405
town café and restaurant cel- 52 Henry St. and St. Law- Vineland, ON L0R 2E0
Connects Torontonians leselect.com RODNEy BOWERS
ebrates the glorious bounty rence Farmer’s Market 1-877-CHERRY-6
with local, sustainable and will consult and create for
of our region’s gastronomy. LOcaL kITchEN Toronto, ON cherrylane.net
just food communities. any food venture, in a sustain-
4 Gilead Pl. & WINE BaR (416) 595-0636
slowfood.to able, conscious way. Located chOcOSOL
Toronto, ON M5A 3C9 Locally grown, italian in- vivatastings.com
in Toronto, Canada, available Chocosol is a social innova-
(647) 288-0680 spired.
Restaurants, Caterers, jamiekennedy.ca
worldwide. WOODLOT RESTauRaNT tive enterprise that produces
1710 Queen St. W.
Cooking Studios, Pre- (416) 455-4046 simple, honest, handmade. local, stone-ground, artisanal
Toronto, ON M6R 1B3
pared Foods, Community GRacE RESTauRaNT rodneybowers.com 293 Palmerston Ave. chocolate.
“modern farmhouse” cuisine. Toronto, ON M6J 2J3 6 St. Joseph St. 4th Floor
DaILy appLE localkitchen.ca SpLENDIDO
updating the classics with (647) 342-6307 Toronto, ON M4Y 1J7
daily apple... a contemporary fine dining
a modern twist. Located in LOIc GOuRmET woodlotrestaurant.com (416) 923-6675
fresh living made fun! experience, serving high-
Little italy. freshly prepared french- chocosoltraders.com
503 College St.
quality, seasonal, locally Producers,Farmers,
inspired food to go, and full-
Toronto, ON M6G 1A5
sourced, family-farmed prod- Cheesemakers, cIpm FaRm
ucts prepared traditionally. Distributors, Retailers rr 3 rd.
DISh cOOkING STuDIO 722 Queen St. E.
88 Harbord St.
fun and informative cooking gracerestaurant.ca Toronto, ON M4M 1H2 100km FOODS INc. madoc, On
Toronto, ON M5R 1G5
classes; prepared foods from (416) 850-8835 award-winning local food dis- (613) 473-4927
haLL’S kITchEN (416) 929-7191
fresh and local ingredients; loicgourmet.ca tribution company, partnering
fresh, healthy, handcrafted splendido.ca cOOkSTOWN GREENS
café and catering. chefs and producers to bring
soups and stews. no chemi- Lpk’S cuLINaRy GROOVE Growing premium specialty
390 Dupont St. STaRFISh OySTERBED Ontario-grown food directly
cals, additives or preserva- Organic cakes, pastries and vegetables for Toronto’s dis-
Toronto, ON M5R 1V9 aND GRILL from farm to restaurant.
tives. Gluten-free, GmO-free. chocolates that dazzle the criminating chefs since 1988.
(416) 920-5559 world and Guinness oyster 1 Indian Grove
1 Wiltshire Ave. palate and delight the senses. 6321 Line 9 RR 3
dishcookingstudio.com shucking champion Patrick Toronto, ON M6R 2Y1
Toronto, ON M6N 2V7 718 Queen St. E. Thornton, ON L0L 2N0
mcmurray. (416) 203-2164
ENOTEca SOcIaLE REaL (647) 294-0827 Toronto, ON M4M 1H2 (705) 458-9077
100 Adelaide St. E. 100kmfoods.com
ITaLIaN WINE-BaR hallskitchen.ca (416) 461-6440 cookstowngreens.com
Toronto, ON M5C 1K9
a roman wine bar in the lpksculinarygroove.com BELmONTE RaW
hEaRTy caTERING INc. (416) 366-7827 DINGO FaRmS
west end of Toronto. starfishoysterbed.com Toronto’s leading source for
delicious and creative, local maGIc OVEN Beef, pork, lamb. feeding
1288 Dundas St. W. organic raw food and juice
and organic catering for cor- award-winning, feel-good your family like our own.
Toronto, ON M6J 1X7 ThE cEILI cOTTaGE cleanses ... delivered to you!
porate and social functions. pizza since 1997, with tradi- 3412 Line 8
(416) 534-1200 an irish local. firstname.lastname@example.org
Canadian College of Naturo- tional and innovative choices. Bradford, ON L3Z 2A5
sociale.ca 1301 Queen St. E. belmonteraw.com
pathic Medicine 798 Danforth Ave. (905) 775-5520
Toronto, ON M4L 1C2
EpIc aT ThE FaIRmONT 1255 Sheppard Ave. E. Toronto, ON M4J 1L6 dingofarms.ca
(416) 406-1301 BERETTa FaRmS
ROyaL yORk Toronto, ON M2K 1E2 (416) 868-OVEN (6836)
ceilicottage.com Certified organic meat prod- FIFTh TOWN aRTISaN
EPiC, the fairmont royal (416) 410-2928 magicoven.com
ucts: antibiotic-free, growth- chEESE cO.
york’s signature four- heartycatering.com ThE STOp cOmmuNITy
maRBEN hormone-free, gluten-free LEEd Platinum rated. Cana-
diamond restaurant, features FOOD cENTRE
LE maTIN a farmhouse revival restaurant. and raised locally (within 200 da’s greenest dairy and
the best of Ontario’s growers. The stop strives to increase
By JEaN pIERRE chaLLET 488 Wellington St. W. km of the GTa). a leading producer of hand-
100 Front St. W. access to healthy food in a
authentic french bakery Toronto, ON M5V 1E3 King City, ON L7B 1K4 made, artisanal cheese. »
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20 FarM FresH Fare 2011 21
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22 Perspective, The Nielsen Company (2008)
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