MAN LAND

Not that I mind the testosterone ... actually it's quite life-giving...but the Ontario Food Terminal is far more than a bunch of guys selling produce. It's the largest fresh produce distribution centre in Canada. In 2009, the team there, led by a government appointed board and managed on a day to day basis by a mere 38 people, handled 960,958 TONS of fresh fruit and veggies. The OFT's cold storage facility @ 80,00 square feet is the largest on the continent.
Glimpsing it from the QEW in Toronto's west end, it's easily identifiable as a parking lot for trucks...or so it seems. It's one of the most energy-charged, competitive places I've ever visited...where a handshake is a contract and where Ontario's growers assemble all year long to supply the restaurants and independent grocery retailers from Thunder Bay to the East Coast.
Winter's tough...the outdoor 550 stall, somewhat sheltered area, can be bitterly cold. But we, as consumers, hum the tune...'Good things grow ow ow ow, In Ontari-O' , these farmers feed us so well - from the sweetest carrots (note the new, very wise, regional designation on this image) to celeriac to cucumbers and masses upon masses of fresh flowers.

To listen to my broadcast on the OFT, head to www.cbc.ca/freshair.

Fish Foraging

With Chef Chris Aerni's herring being the hit of the Canadian Chefs Congress, I wanted to learn the story. Behind the inn he and his wife, Graziella have a sprawling kitchen garden but it's his dedication to locally landed seafood that, for me, is the biggest part of their story.

He gathers teh marshmallow-sized scallops that are cultured in Passamquoddy Bay, just down the road from the inn and the VERY freshest herring (a.k.a. sardines) .

His menu looks like a fisherman's wish list.

Begin with sake-pickled fresh herring on a warm fingerling potato-radish vinaigrette and horseradish - caper cream.... then head to the vanilla butter poached 'naked' lobster ("it's easier to eat that way..." ) with melted leek-sour cream perogies, sweet potato-lobster jus, sweet pea coulis... finish with bee balm poached peaches and a small spoon ful of peach yogurt ice cream scattered with wild New Brunswick blueberries. FABULOUS!

Eating Canada at Stadtlanders' Farm

Registration closed early...there were just too many people who wanted to go. Unlike the usual foodie gatherings, Michael and Nobuyo Stadtlander opened their free form farm to the professional food community of Canada.
It was like opening Michael's personal Roladex.

Remi and Janis Cousyn from Saskatoon...JK from Toronto/PEC ... Pierre LePage from the NWT who I later saw at Gordon Bailey's new place in Charlottetown. Carson Schiffhorn from Inn on the Lake in the Yukon came as did the passionate, foraging New Brunwicker Chris Aerni of Rossmount Inn. His herring was THE hit of the entire event. Vij teamed up with Charles Baker who spent a good bit of time serving his fabulous wine and'resting' .

Only at Stadtlanders would one find ribs cooked on a manure spreader...!












And it ended with a rip roaring...bonfire that leaped high, high, high into the night sky.