Food Day Canada (Saturday, August 5th, 2017) is a chance for all Canadians to join hands in one massive celebration in praise of our farmers and fishers; our chefs and researchers… and, above all, our home cooks.
To celebrate we are featuring an uber Canadian entrée with every ingredient sourced from Canada - from coast to coast. Below is a recipe for all you home cooks, so you can continue the celebration at home.
Soak clams in a salt water bath (3 litres of water with 1 cup of salt) for 45 minutes.
Add wine, bay leaf, garlic and thyme to a pot and bring to a boil. Add the clams, then cover the pot, turn heat to medium and cook the clams for 4-5 minutes. When the shells have opened, remove the clams from the pot and set aside.
In a heavy soup pot or dutch oven, combine the shelling beans, onion, garlic and bouquet garni with 4 cups of water. Bring to a boil. Add salt to taste. Reduce heat, cover and simmer for 30 minutes. Remove and discard the onion and garlic.
Heat oil in a medium skillet over medium heat. Add garlic, stirring often, until fragrant (garlic should not take on any colour), about 3 minutes.
Add tomatoes, crushing with your hands as you add them, wine, bay leaves, saffron, and ½ cup of water. Bring to a boil, then reduce heat and simmer until flavours meld, 5–7 minutes. Season with salt and pepper.
For the farm vegetables, go to a local farmers market and select whatever is fresh and local.
Roast the Lingcod, then place on a dish with vegetables, shelling beans and clams. Pour broth overtop. Serves 4.
A romantic location next to a waterfall, the natural serene and scenic ambience of Ancaster Mill paves the way for a perfect wedding.
Calling all students! Spend your Summer working at The Farm. Earth to Table: The Farm is hiring Event Servers, Event Support & Cooks Assistants.
Our prix fixe lunch menu is available from Tuesday - Friday in the dining room. Choose any appetizer, entrée and dessert for $45.00.