Food | Pfenning's Organic Farm

When I was growing up, we used to eat parsnips boiled and mashed with carrots, or roasted on their own. ...

Bernadette Antoniou, December 18, 2017 in Community / Culture / Food

We can rely on delicious, earthy beets to get us through winter, and their beautiful colour will liven up any...

Bernadette Antoniou, December 17, 2017 in Community / Culture / Food

Our carrots are so sweet they are good prepared in the simplest of ways. But if you’re looking for something...

Bernadette Antoniou, December 16, 2017 in Community / Culture / Food

Scalloped potatoes were an occasional holiday treat in our family. Creamy mashed potatoes were always a given, on ordinary days...

Bernadette Antoniou, December 15, 2017 in Community / Culture / Food

“This sweet ‘n sour red cabbage is the usual way we Germans love to make this side dish. In fact,...

Bernadette Antoniou, December 14, 2017 in Community / Culture / Food

Well, the thanksgiving dinners are eaten and the leftovers probably too. On the farm the harvest continues. And so does...

Jenn Pfenning, October 13, 2017 in Culture / Farm Craft / Food

For many, September feels like a new year. Our children return to school, many of us go back to our...

Racheal Duckers, September 11, 2017 in Farm News / Food / Organics

There’s something about the start of a new school year that inspires us to do better. Healthy eating becomes something...

Bernadette Antoniou, September 1, 2017 in Community / Culture / Food

The first spinach of the season spends the whole winter in the fields. It was planted late last fall and...

Jenn Pfenning, June 22, 2017 in Farm Craft / Food

Did you know that the strawberry is the only fruit to wear its seeds on the outside? And that there...

Bernadette Antoniou, June 14, 2017 in Farm Craft / Farm News / Food / Organics

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