From soil to plate

I am fortunate to be able to grow over a hundred varieties of fruits and vegetables right on my farm. I strive to choose varieties that go beyond the usual options found on grocery store shelves, where the main criteria are their shelf life and appearance. I prefer to work with foods for their flavor, pure and simple. We have so many possible plants to choose from, including some of my favorites: Wapsipinicon peach tomatoes, Ibinqho peppers, Siam squash, yellow watermelons, cucamelons, and zebra beans.

 

I use many of my spices and dried vegetables from my garden throughout the year, such as paprika, coriander or dried cherry tomatoes. I make my own sauces without binders. My sorbets and ice creams are homemade, according to the seasonal fruits in harvest. I could also tell you at length about the love and sharing story of my sourdough for my bread!

 

I also like to collaborate with local farms on the South Shore for meats. I choose them for their production methods that go hand in hand with my values, where the animals go outside and have a varied diet. This is the key to incomparable quality, ethical production and a sustainable planet.

 

Because for me, the quality of taste begins with the selection of ingredients, and each bite is an invitation to savor the best the earth has to offer.