Killdeer Food Co.

In this week’s email - how to use edible flowers! Borage on rice crispies was not featured, but why not? Frannie approves.

#workperk some folks have dental insurance and sick leave. We get first of the eggplant & shishitos for lunch.

Online store is live with all the good stuff! In our weekly email this week - a recipe for Sesame & Garlic Scape Dressing. Perfect to have in the fridge as a dip and drizzle for all the summer veg! #seasonaleating #ontarioorganic

Scrumptious shout out to @petojofood - ordered the jumbo version of their Father’s Day dinner yesterday with no plans for it...delicious yesterday and today - seen here with some @sungoldmarketgarden sprouting broccoli - it’s been sitting in my fridge for like 9 days - that’s how you can tell #quality right there, folks. I love hearing those stories from @orchardhillfarmca custies, so I’m passing it on ;).

This is Jess! She’s the best and today is her day of birth. We shall celebrate by slinging veg at the market. Happy birthday Jess! In honour of her, we shall bring some dill pickle kohlrabi kraut to market. Come see us! Covent, outside 9-1.

Now these ladies know how to order. Some orders make you want a dinner party invite ;)

Eye candy = plate candy

This one’s brought to you by @cgoutdoorfarmersmarket - @orchardhillfarmca organic asparagus, @joycefarmmarkets cherry tom’s and my new fav ‘sprinkle cheese’ - Lupa Romano from inside Covent @ Smith Cheese - also the place of my first job when I moved away from home at 17. The online store goes live tomorrow morning at 8ish! Get your order in. Last asparagus and rhubarb of the season!

Chive blossom vinegar in the works. Makes a simple oil and vin salad taste like something you laboured over for hours. And that’s just want I want in August.

Here we go summer! Suddenly there’s more than enough to fill all the days.

One lucky person is going to get these parsley root lovers! Is it you?! Order pick up is tomorrow and Saturday. More stock in the store next week!

Killdeer nest! I haven’t seen them lay eggs in wood chips before! A friend found these ones and sent me a photo!

Order organic veggies online! Pick up at Orchard Hill Friday or Covent Garden Market Saturday. https://killdeer-food-company.myshopify.com

Martha’s scouting the hoophouse! Online store opens Monday so you can order your veg from Orchard Hill! Pick up at the farm Friday’s or Covent Market Saturday’s! #localfood #fresh #organic #lifeisshorteatgoodfood

Signs of spring! Asparagus is not here yet but get ready - online store coming in May. Featuring veg (foraged & organically grown @orchardhillfarmca ) and pantry items made by yours truly! #stthomasproud #ontarioorganic

Today @orchardhillfarmca - mulching rhubarb in the morning before the snow (?!), the glow of lettuce in the greenhouse, ready to be transplanted this week! #Killdeerfoodco #ontarioorganic #stthomasproud

Did you get an Easter basket from Orchard Hill?! At a loss as to what to do with 5 lb of carrots? Anyone who’s had salads from @streamlinersespressobar in the past couple of months knows I love me some roasted carrots. So - A. Roast em. Then toss into a salad (cold from the fridge!) or a soup - cube them up or make a base with onions & garlic, ginger if you’re sassy, and then add some water, throw in the roasted carrots, simmer & blend that baby up. Add a splash of sweet (ma...ple), acid (cider vinegar) at the end for a little kick. - OR - B. Grate em fresh, add a little sour and a little sweet, glug of olive oil & chopped fresh chives. Insta-salad. - OR - C. Keep em in the fridge - they’ll stay great for like 2 months. Use them one at a time for ages! We are opening a new online store in May. Stay tuned! #stthomasproud #staylocal #eatwell See more

Planting potatoes! Ken opened a furrow with horses, the girls and I dropped potatoes - these are just the early potatoes! Also working on the online food store! Stay tuned. #orchardhillfarmca #killdeerfoodco

We have been spending a lot of time in the kitchen cooking for ourselves. This week we made spatzle chicken soup - first the spatzle, while sautéing the carrot & celery gently, and the soup built in the bowl with hot chicken broth on top. Delicious and kid friendly! Small batch - 1 cup flour, 3/4 tsp salt, 1/8 tsp nutmeg, 1/4 tsp black pepper /// mix together in a bowl and set aside, then mix in another bowl //// 2 eggs, 1/4 cup milk. Mix them together and let rest 15 min. Cook in boiling water by using a spatzle maker or using a spatula to push the batter through a colander. They cook for a really short time - use a spider or slotted spoon to lift them out of the water, we let them cool slightly on a sheet tray and cook another batch! If you have extra - all the better, fry them up the next day and toss some cheese on that shit.

I’m also a farmer! Want to harvest veg on Fridays and work the Saturday farmers market once per month? Also - work a few catering gigs with Killdeer! Check out @orchardhillfarmca post for more details. Lots of culinary perks & outside time.