It may be a little off the beaten path, but you’ll know when you’re driving past Quaker Oaks Farm. The colourful converted garage that houses the store backs onto lush gardens and an animal sanctuary.
I’ve just arrived in Fenelon Falls and I’m charmed already. The Trent-Severn Waterway passes right through the centre of town, where the eponymous falls power a hydro dam. Lock 34 sits on the other side of a concrete quay, and walking out to the tip of it I can see the falls on my left and a topiary hedge that spells “Fenelon Falls” on the other.
When I arrive at Port Hope’s The Social Bar and Table, head chef Eric Dreher is halfway through preparing the dishes for their spring menu. Each new item is being prepped for photographing for use on their website, which gives me a chance to see several of the Social’s offerings lined up down the bar. They look so good it’s hard to take my eyes off them as I sit down at the bar.
Saffron’s reputation precedes it. The spice’s delicate, alluring flavour and vibrant colour have made it one of the world’s most sought after ingredients for centuries, but less well-known is the fact Ontario has its very own producer in the form of Warkworth’s True Saffron. Co-owners Martin Albert and Eric Charbonneau embarked on a grand experiment in 2016, and the results have delighted foodies since.
For some, black currants are a nostalgic flavour. They evoke memories of friends and family in the UK or continental Europe, where the berries are a comforting staple. For others black currants are a new frontier, a sweet, tart alternative to the classic range of Ontario fruits. Joe Hayes is in the former camp, but as owner of Popham Lane Farm near Presqu’ile Provincial Park, he’s eager to spread the word.
“Part of being a farmer is you’ve got to know lots of things.” James Harley speaks from experience. He and his family don’t just raise lamb, beef, pork, and chicken on their property near Keene, Ontario — they do it to the highest animal welfare standards while running a successful retail and wholesale operation. Along with his wife Jessica, parents Roger and Julie, and sister Emily, James and family take an approach to farming that emphasizes interconnectedness and stewardship.
To many Canadians, sap buckets and tubing slung between trees are as much a sign of spring as melting snow and birdsong. In my household last year’s supply of maple syrup has usually run dry by the time March rolls around, and we start looking forward to the next harvest. This year my wife & son & I refilled our stores at the Warkworth Maple Syrup Festival, and took in the weekend’s attractions while we were at it.
The Publican House is something of a torchbearer for Peterborough culture. The craft brewery recently celebrated its tenth year in business, but its name is so familiar many locals will tell you it feels like it’s always been there. With Publican taps and cans popping up at restaurants, stores, and festivals all over the province, that recognition seems to be spreading. It’s fitting the Publican House’s latest initiative, a brew pub serving local food and in-house pints, has taken up residence in a 170-year-old building with its own longstanding reputation on the Peterborough scene.
You might guess The Mill Restaurant and Pub’s heritage just by looking at it — its stone foundation and weathered brick walls suggest a bygone era. These days The Mill is dedicated to serving up a varied menu of local food options and craft brews.
Part of the charm of Bobcaygeon is down to its role as a hub for other nearby, smaller communities, and the memorable distinction of being spread across three islands as well as the mainland.