16
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SUMMER
2015
ESCARPMENT
®
feature
It’snosecret
that this regionof theEscarpmenthassomeof thebest
diningestablishments inOntario.Certainly, the loveof epicure isaliveand
thriving—much to thedelightof fullandpart-time residentsand, theexplod-
ing trend in food tourismalongwith thecountlesschoicesofactivitiesavail-
able here, lures thousands of visitors year round. Attractedbymore than
justambiance, foodiesare looking forhyper-local cuisine, featuring locally
sourcedproduce,meats, game, fishandof course, local wines andbeers
tocompliment theirmeal.
GinnyandRoy Lovepurchased their home inGreyHighlands in1995—a
modest but spacious bungalow, situatedon awide stretch of open farm
field. Likemanypeople inourarea, theLovesbeganaspart time residents,
but quickly realized theywanted to call the Escarpment their permanent
home.
Avidgardeners, theLovesembarkedonaproject to transform theexposed
landscape intoanedibleparadisecompletewith raisedgardenbeds, ed-
ible flowers, fruit treesandevena largepondstockedwith trout.Benefiting
from the fruits of their labour, Ginny and Roy not only fed themselves but
theyalsohadmore thanenough to sharewith friendsand relatives. Family
gatheringswere full of healthy, homegrown, naturally raised foods, culmi-
natingwith Thanksgivingwhere thewhole familywould get together to
share in theharvest — the truemeaningof theholiday.
Duringone such familydinnerwith theirdaughterCassieandherhusband
JeremyAustin, an interesting ideawas planted. Havingworkedas a chef
inMontreal, Jeremywas awareof thegrowing need for locally sourced,
farm-fresh foods and suggested the Loves consider selling their extrapro-
duce to local restaurants. Following this, he introduced Roy toShaun Ed-
monstone, chefandco-ownerofBruceWineBar inThornbury. Shaunwas
quick to jumpat theopportunity to secure local, naturallygrownproduce
and even put Roy in touchwith a few other chefs in the areawhowere
thrilledwith thequality of produce.One of themost requested itemswas
Roy’s micro greens. “Micro greens are plants that are harvestedwhile
young, generally after they form their first few leaveswhen they areonly
an inchor sohigh. Theseseedlingsare less then twoweeksoldandare tiny
anddelicate.”explainsRoy.
GinnyandRoyalsobeganselling theirharvestat theCollingwoodFarmer’s
Market asRoy’lAcresProduce. Itwas suchhitwith thechefs that the Loves
only lasted sixweeksat themarket before theyno longerhadenoughpro-
duce to sell.Having reached the limit ofwhat theycouldgrow, Roy turned
tohisneighbours— localMennonite farmerswith familyvegetablegardens
thatwouldmakeeven themost seasonedgreen thumbenvious.Roystarted
buyinganyextraveggieshisneighbourshadavailable.Wordsoonspread
andmanymore familiesapproachedRoy tosee ifhewould take theirextra
produce too. “Whateveryouhaveextra, I’ll take.”wasRoy’s response.
