In the last 6 weeks, I have been fortunate enough to attend two media tours to visit a variety of farms. One tour was organized by Farm Food Care and the other tour was organized by Farmers Feed Cities. Both tours were amazing and have been thinking about visiting more farmers and eating local. Therefore, on my way back from Collingwood, I stopped by Cookstown Greens to see their farm. Caroline and Simon Ffrench were all too happy to give us a tour and teach us about their unbelievable operation. Just take a look at these photos. These images say a lot!!
On our way out, we received a beautiful bag of goodies. These vegetables were truly appreciated as I’m still on a low carb diet and it meant that I would have a beautiful lunch today!!
Cookstown Greens Seedling Salad ( may contain: daikon and burgundy radish, popcorn pea, chickpea, chard, red cabbage seedlings and edible flower petals). I also chopped the beautiful cucumber and the purple green pepper into the salad. Trust me – this was not your average summer.
I did not need to add toasted nuts or feta cheese. My salad was going to taste amazing without any additional ingredients. The only thing I needed was a dressing. (which I make without using a formal recipe. Sorry)
Salad Dressing Ingredients: Lemon Balm (from Cookstown Greens), olive oil, balsamic vinegar, a bit of honey, a bit of grainy mustard and then I whizzed up all the ingredients in the Cuisinart.
End Result: A stunning, TASTY salad.
For more info about Cookstown Greens, please visit their website.
Ps I think Ontario Table would be proud of me for having a LOCAL lunch. You too can have a LOCAL lunch. (hint hint) For more info about her quest for everyone to eat local, please check out her website here.