Spring Farm Update From AG Inspired Cuisine
Spring Showers, Bring May Flowers
While most are just shaking off winter, our farm is already buzzing with activity behind the scenes!
This time of year, we’re hard at work germinating the crops that take the longest to grow — like tomatoes, leeks, and eggplant — giving them a head start so they’re ready for your plate come summer. Our greenhouse is already planted and thriving, allowing us to harvest fresh vegetables while we nurture the next round of outdoor crops. By the time the greenhouse heats up, our outdoor plants will be ready to take center stage.
We’re also spending time fine-tuning our equipment and preparing our outdoor beds with nourishing amendments like mushroom compost and manure to ensure optimal growing conditions. Early May means forming planting beds, laying irrigation, and planting grass between rows to naturally suppress weeds.
Come mid-May, we’ll be transplanting over 1,000 seedlings — officially kicking off the growing season in full bloom! 🌿
Stay tuned as we continue to grow what inspires us — and your plate — all season long.
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5 Wineries That Do It Right!
5 Wineries That Do It Right!
Darren Byer, Manager of AG Inspired Cuisine, takes a look at 5 wineries in Niagara who are each doing something very special, interesting or… just great! Make sure to try one of the wines mentioned below […]
They could have filmed a Mad Men episode here.
...The chef, Cory Linkson, has taken great care in maximizing the use of very fresh Canadian and mostly regional ingredients. For my part, I am quite familiar with PEI mussels, having visited PEI numerous times and mixing and eating with the locals. This appetizer hit the mark - at least a dozen large and creamy smooth, fleshy morsels that just wouldn't quit. But it was the venison entree that simply blew me away. I tend to hone in on game meat when I can and usually pair it with an elusive earthy burgundy or local pinot noir. [...]
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