Savour the harvest

For three weeks in October, our Thursday’s ‘Dinner in the Bag’ will be created using ingredients sourced from local farmers and producers located within 100 miles of the store. This is a considerable challenge as ingredients like rice, most dried beans, many grains, olive oil, lemons, sugar and chocolate must all be eliminated. A few exceptions will be made for essentials, such as salt and spices – but not many.

Maple syrup and honey will be used to sweeten desserts. Local oils and vinegars will replace lemons and olive oil. We have been pickling and fermenting, and we will be baking most of our breads in house.

Thursday October 12

Maple BBQ Smoked ‘Enright’ Beef Brisket

House Made Bread & Butter Pickles

Farmstand Vegetable Slaw

Country Potato Salad with ‘Bekings’ Eggs

‘Against the Grain’ Purple Cornbread with Jalapeño & ‘St. Albert’ Cheddar

Local Berry & Apple Cobbler

Thursday October 19

Roast ‘Ferme Rêveuse’ Pastured Chicken with Pan Juices and
‘Canneberges Outaouais’ Cranberry Sauce

‘Against the Grain’ Barley Risotto with Winter Squash and Peppers

Sauté of Broccoli & Cauliflower

House Made Butter Rolls

Pumpkin Pie Tarts

Thursday October 26

Roast Organic ‘Pickle Patch’ Pork with ‘Beau’s’ Beer Gravy

Oven Roasted Potatoes with ‘St. Albert’ Cheese Curds

Zucchini, Brussels Sprouts & Organic ‘Le Coprin’ Mushrooms

Fluffy Potato Biscuits

‘Rideau Pines’ Raspberry Sour Cream Cake