It’s the beginning of a new season. I have been excited to start for months! I’ve hardened off all my seedlings and am just prepping the ground to expand my garden by 200% It’s overwhelming because our backyard wasn’t always used in the kindest of ways. The people who lived here before us (circa 1880) ran a butcher shop, a home of 18 children and the land reflects the change over the years. There’s a rumour that they buried a whole car under the next door neighbour’s garden! I am pleased to report I have found no lost members of the Gendrons (no pun, really.) Anyway… once that’s done, I can ground my seedlings. Among the crops are a hardy bergamot, a variety of sunflowers, and a plethora of heirloom and exotic tomatoes, including Black Prince and White Queen! Can’t wait to taste and compare. I am quite pleased that after waiting a long long time, my Ancho peppers are growing nicely. We will be making our own chili relleno.
The season is coming to an end. We had a bumper crop of tomatoes, pumpkins, cucumbers, broccoli, and cayenne peppers! Most of my vegetables are harvested. Only green tomatoes on the vine waiting to be picked, ripened and preserved and herbs (oregano, fennel, thyme, lavender, lemongrass, mint) to be dehydrated and stored. I am hoping my kale will last outside all winter…
The new Holiday Dinner menu is ready
Relax and let us take care of you
We are booking now through to November 24 to cover Canadian and U.S. Thanksgiving and Christmas Parties. Book before October 1 and receive 10% off your Turkey!
Have a homemade dinner prepared for you while you relax and entertain friends and family! Call Stephanie at (613) 304-3107 or email firstname.lastname@example.org to find out the details.
We also offer a selection of hors d’oeuvres if you’re planning an office get-together or open-house event. Ask Stephanie.
Appetizers individually priced dishes
Garden Crudité with Roasted Garlic White Bean Hummus
Warm Courgette Pancakes with Pistou
Fresh Fruit & Cheese Plate with Artisanal Bread
Entrees priced per guest
Traditional Stuffed Roast Turkey au jus with Maple-Smoked Sausages, Golden Beets and Parsnips, Steamed Green Beans, Quebec Cranberries, Yukon Gold Champ and crispy sage
Grilled Lamb Chops with Mint Pesto, Scalloped Potatoes and Seasonal Vegetables
Wild Mushroom Risotto
Sugar Pumpkin Ratatouille
served with seasonal vegetables
Homemade Organic Pumpkin Pie with Vanilla Bean Whipped Cream
Warm, deep-dish Apple Pie with Vanilla Ice Cream
Assorted finger desserts – Chocolate Truffles, Tartelettes au Sucre, Meringues, Chewy Cashew Gems, Gingersnaps, Russian Tea Balls and Strawberries
Drinks provided at current retail prices
Cocktail- Banff IceVodka, Cranberry Juice, Grand Marnier, Lime juice, Orange Zest
Red – Rodney Strong 2009 Pinot Noir- Russian River Valley
White – Hinterland 2008 Riesling- Prince Edward County
Beer – Fin du Monde Blanche de Chambly- Quebec
Nonino Grappa Monovitigno il Moscato- Italy
Taylor Fladgate 20 year old Tawny Port- Portugal
Kicking Horse Cliff Hanger Espresso
Kids drink Propeller Ginger Beer- Nova Scotia
Pricing includes chef’s labour. Serving staff can be booked for an additional fee.
This is how the business all began. The Green Valley project was started for the Millet-Alexis Family of Ottawa. They wanted the benefits of enjoying their own organically grown fruits and vegetables without the responsibility of gardening. All summer, they’ve been enjoying salads, fresh herbs potatoes and strawberries. Tomatoes are ripening and going into freezer bags and their home is adorned with cayenne peppers. They will be enjoying their organically grown herbs for cooking and teas all winter long, as well as their bumper pumpkin crop! What’s really impressive is that Mme. Millet, with my advice, has been breading and lightly frying her squash blossoms, a simple delicacy that even “people who can’t cook” can make!
I makes cakes