Pantry, Larder, Cellar

Pantry, Larder and Cellar are three nostalgic terms that share common goals – they have been used for centuries to aid in the storage of items over the winter months.

A larder dates back to medieval times, when there were various rooms for all of the service functions and food storage. Larders would have been the storage area for bacon and other cured meats. In the northern hemisphere, most houses would be arranged to have the larder and kitchen on the north or east side of the house where it would receive the least amount of sun.

A pantry is a room that stores a manner of provision needed for the kitchen and dining room. The food stored in the pantry has always related to items that have been fully prepared and are ready to eat – such as preserves, pickles and butter.

North American root cellars date back to the 1700s and have always been structures that are built underground or partially underground. They are underground for steady humidity and low temperatures. Cellars aid in the storage of food by keeping it from freezing in the winter and keeping it cool in the summer to prevent spoilage.

Cultures around the world have needed to use creative techniques to store their foods over long periods. From cavemen smoking meats, to Korean fermentation, to European charcuterie, curing, pickling and preserving.

In Canada, the Native Americans taught settlers to survive the winter by using these same techniques. We have grown accustomed to these flavours and they represent what we anticipate and love to eat over the winter months.

Canning, pickling and drying the abundance of root vegetables, grains, beans and nuts has captured the essence of our organic farm while maintaining the life of our crop. Our seasonal menu re-acquaints us with the feelings of freshness, sunshine and harvest year-round.We hope that you enjoy the flavours of our harvest and our past. Click here to view our current menus.