Holiday Cheer

IMG_6518IMG_6519IMG_6377brilynnnHappy December Everyone. On one hand it is usually a crazy busy month for most of us, but it is also that special time of year where we get to spend some quality time with our friends, family and a bunch of delicious food.

We would like to take some of the delicious food pressure off you for those cherished December gatherings. We have a wonderful assortment of breads, croustini, cheeses, house made spreads (hummus, pestos, butters, Scout Canning shashouka, cured steelhead trout, creton, baked brie with herbs,etc), olive oil, balsamic reduction, cookies and more. We would be happy to throw together everything you need for your holiday get togethers no matter how big or small your event. Please let us know how we can help.

We have a new co-conspirator, Charlotte Langley aka Scout Canning in the house. She will be sharing our work space and her yummy cans of goodness will be available in the fridge starting tomorrow.

Here is her menu available to Prairie Boy Customers as of tomorrow.

-SHAKSHOUKA-
ROASTED PEPPERS AND TOMATOES MELTED IN OLIVE OIL. SMOKED PAPRIKA AND SWEET ONIONS AS WELL. VEGETARIAN
-CRETON-
FRENCH CANADIAN PORK SPREAD. CONTAINS DAIRY AND WARMING SPICES.
-CURED STEELHEAD TROUT-
SWEET AND SALTY WITH A TOUCH OF CITRUS.
CURED FOR 24 HOURS AND SOAKED IN OLIVE OIL.
-BAKED BRIE-
ONTARIO BRIE MARINATED IN ROASTED GARLIC, HERBS AND LEMON.
PLACE IN A 350 DEGREE OVEN FOR 10 MINUTES AND YOU ARE THE LIFE OF THE PARTY. DIP A FRESH PRAIRIE BOY BAGUETTE FOR ULTIMATE PLEASURE.

 

Lastly, we will be having a holiday neighbourhood shopping & sharing night with some really talented local makers of cool stuff for that discerning person on your gift list or maybe a well deserved treat for yourself.

Pop in for a visit: DECEMBER 22 7-10pm

Stay cool and keep warm,

Prairie Boy

Well Hellooooo there

Happy Spring! If you’re reading this, you’ve survived that extra “special” winter we were graced with. Congratulations on making it to the other side!

A lot of people have been asking ‘Whats going on with the bread/bakery?’ and ‘Where/When? they we get it?’ Here’s a quick update of what has been going on around here.

The bakery is in full swing. Growing every week. The bakery shares kitchen space at the new I deal coffee at 221 Sorauren Ave. We’ve been connecting with lots of bread aficionados, converting some “gluten-freers”, and baking lots and lots of delicious bread.

Here’s the deal – All the bread is made with only organic flour and grains, sea salt, water and a natural sourdough culture. The sourdough culture is a symbiotic culture of wild yeast and Lactobacillus bacteria. It makes the bread rise, adds that delicious distinctive flavor and improves digestibility. We mix our bread with high levels of water and let it ferment for 18 hours. This allows the bacteria time to break down the gluten. Commercial breads are made in less than 4 hours from the start to finish. This is largely why your belly can hurt and bloat after eating them. Not this bread!

Currently Available is the Country White, Winnipeg Rye, Double Fermented Multigrain and a Baguette (available only at the bakery). There have been some raisin bread and olive bread experiments going on too…

PrairieBoy Bread is available fresh 5 days at the following good food stockists:

  • The Bakery/I deal coffee – 221 Sorauren Ave,  tues-sat 9:30-6
  • The Sweet Potato – 2995 Dundas St W, tues-sat 10:30-8
  • Custodios Meats and Eats – 121 Roncesvalles Ave tues-sat 10:30-6
  • Stasis Preserves – 476 Roncesvalles Ave, tues-sat 10:30-7
  • West End Food Co-op – 1229 Queen St. W, tues, thurs, sat 10:30-9 (sat 7)
  • The Good Catch – 1556 Queen St. W, tues-sat 10:30-10

Distribution of a perishable item such as bread is very challenging which is why this list feels very ‘West End”. We hope to be able to deliver to other areas in the future but right now we’re keeping it Super Local. We’re also working on finding the right helper in order to have the bread available 7 days a week.

Lastly, we’ve been selling out often, so if you really have your heart set on some bread for dinner or are making a special trip to get it, feel free to call the day before to reserve a loaf.

We hope everyone is doing and eating well. We hope to see you soon! Here are a few recent pics:

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Seedstock, Soupstock and Stuff

Long time no blog. It’s been a very busy few months. Sadly most of the busyness hasn’t been very fun, interesting or leaving us feeling like there’s anything to write about it.

We’ve frozen some veggies & dried some herbs for the winter, done some farm tidying for the winter, done alot of work on the house, Grant is back to work, I’ve been healing and growing a baby, etc. etc. Nothing overly exciting, just trying to get back to a normal pace of life after such a crazy summer. We already miss much of the farm work and life, weekly harvests and Tuesday market. We still have a few crops hiding in the ground but we aren’t sure when we will be able to get to them. Things have calmed down on the home front but now we are on serious prairiebaby watch. Could be any day now which is why i wanted to squeeze out a little update before….well you know.

Grant managed to find the time to get a bunch of garlic planted last week. We had alot of nematode damage this year so we distributed the good stuff this summer which left us with the damaged stuff we couldn’t plant. We could have planted it but then you just make the problem worse and spread it around to yet another patch of the field. So, we bought more organic seedstock to plant (bulbs that we laboriously broke into thousands of cloves to plant). My fingers still smell like garlic! (Quite nice actually). We got some straw from our sheep raising friend and neighbour Frank of Scotch Mtn Meats and mulched the small plot to keep it cozy for the winter. Mulching keeps the moisture in, the weeds down and helps with wild temperature fluctuations until it can establish itself before it’s long winter hibernation. Just like you’d treat your tulips or other bulbs.

Soupstock was this past weekend. They say 40,000-60,000 people turned up to eat soup! Who woulda guessed? We wandered around tasting delicious food and got to see all our favourite chef friends that we never get to see enough of. The organizers and participants were blessed with a beautiful day, hundreds of volunteers including the best chefs in town and a genuine festive spirit in the air that made the day really special. Most importantly the event raised much needed money to help pay for legal fees to help Stop the Mega Quarry.

http://www.stopthemegaquarry.ca/

http://www.ndact.com/

And that’s…kinda…it…for now. You’ll hear from us again when there is something more exciting going on. Hopefully sooner than later. Until then, we want to say thanks again for such a great supportive season. Please keep in touch. We miss you all when the farm is quiet.

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“Dinner To Celebrate Summer” Follow Up

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Our sold out “Dinner to celebrate Summer” went by so fast. You know when you have to give a speech, and you get on stage, and all of a sudden it’s over and you don’t even remember what you said or how long you were up there? That was sort of our experience this past Wednesday night. Everyone said they had a great time and that the food was amazing so…i guess we done good. It has been a long, hard summer of much work and not much socializing so it was wonderful to hear such revelry and see so many familiar smiling faces.  Thanks so much to everyone who came out to celebrate with us! We love you guys.

Also giant thanks Amelia & Kristjan of Saving Gigi for the great space, to Greg for staying on top of the stacks of dishes and stemware, to Ryan and birthday girl Heather who ran the floor, to Emily&Drew for whipping the diningroom into shape and to Kelley who slaved away in a very hot basement kitchen all afternoon helping Grant prepare the meal. We couldn’t have done it without you guys. Also special thanks to all our producers/suppliers who do things with such high standards and class ( Coffin Ridge, Tico Poulakakis, Scotch Mtn Meats, Debbie Wiecha, Twin Creeks Organics, Sunrise Organics, Domaine de Mourchand, Barbetta Orchards, Hinterland, Detour Coffee, Barbarians Steak House). Respect.

Prairie Boy Angels

This week has been a challenging one but we are feeling more optimistic…kinda like we are “winning” again. We have been watering round the clock. The latest planting of beans is germinating, the tomatoes are doing really well, we’ve saved some squashes, cukes, and watermelons from complete bug annihilation, the lettuces are growing and perking up, the pride chard is bouncing back etc. We bought a water pump so we can water the plants at a much faster rate which is really helping and last but not least we were visited by some Prairie Boy Angels. The “girls” showed up this long weekend with a passion for weed killing & tomato mulching like we’ve never seen before. We cannot express the deep gratitude we have for all your hard work, sweat, and company. We will hopefully express it better with tomatoes in August. Thank you Stacey, Christine and Emily for everything. We are touched by your efforts and well timed help. Mwah x 1000. And thanks to Tico for swooping in and helping with the moonlight harvest. Tomorrow is Tuesday. Market day & CSA pick up/delivery day. Our favourite day of the week.

Prairie Boy Angels