Jen from Pluck Teas serves up lovely lavender iced tea
We’re just over a week away from the 4th Annual Terroir Run! We have a few spaces left for runners and thought that if the opportunity to run amongst the beauty of PEC wasn’t enough to entice you to join us that we’d make your mouth water over what you will find at the finish line.
Upon completing the 11km’s you will be greeted with a glass of fresh ice cold PEC Lavender Ice Tea from Pluck Teas. The amazing volunteers from Slow Food The County (under the leadership of From the Farm Cooking School Chef – Cynthia Peters) is preparing Organic egg salad with fresh spring herbs and a Vegan white bean and lemon garlic herb spread both of which will be served on Humble Bread Wilson Rye. Can you say delicious?!?!
The main course for lunch is wood fired pizzas fresh from the oven at Norman Hardie Winery. There are veggie and meat lovers options. A beautiful side salad of Vicki’s Veggies arugula, Crosswind Farms feta, spring onions, toasted sunflower seeds and a honey poppy dressing will complete your meal, along with of course – PEC wines, cider and beer!
With less than 3 weeks to go to our 3rd annual PEC Terroir Run (there is still time and space available to register HERE) we are excited to announce some delicious new additions to our event! With our run starting an hour earlier this year at 9am, we anticipate some of our runners will be zipping to the finish line within the hour and we want to ensure that everyone is hydrated and well nourished and no, there won’t be any bananas or crappy bagels to greet them there.
We made it to the tractor at Rosehall Run Vineyards only .5km to the finish line!
Hello keen runners and dear friends,
It’s hard to believe it’s February 2013 already! We’ve had many folks reach out to us recently to ask “When’s your run this year?” and “When can we register”? We’ve got great news – it’s May 26th and registration is now live on Eztix!
From the Farm Cooking School Director Cynthia Peters just can’t get enough of “Spring Greens”. From the first buds to the luscious lawns blanketing the rural countryside and villages of Prince Edward County, it’s a true awakening. And for our palette, we begin the passage of “tastes” of seasonal produce from our farm fields. Thanks to Vicki Emlaw of Vicki’s Veggies, green comes early. Cynthia had the opportunity to start enjoying fresh salad greens in late April. With their hooped covers, Vicki’s Veggies were able to produce a wide variety of Asian greens, spinach and arugula. Today, Cynthia helped harvest some fresh asparagus at Honey Wagon Farms and some garlic greens. Herbs are popping up everywhere and her lovage plant is already over a foot tall!
The name says it all, From The Farm, but the woman behind this amazing Prince Edward County cookery school in her restored 1830’s farmhouse, is the star – our friend and Slow Food activist, Cynthia Peters. Cynthia will be familiar to many as a food writer and personal cooking instructor, but if you haven’t heard of her school, you will as although it’s new to the County it is already generating a lot of excitement in our community. On May 29th Cynthia will be working with Vicki’s Veggies Spring Greens and seasonal ingredients from her garden to create the salad to accompany Johannes’ (Norman Hardie Winery Manager) Alsatian inspired pizzas. Both will be served with a selection of Norman’s award-winning wines, and Barley Days Brewery beers. We can hardly wait, two weeks and 10k to go!
If you are making a weekend of it, and want to experience Prince Edward County more deeply, Cynthia invites you to join her for a morning of County cooking and local lunch before you head to Picton’s historic Chrystal Palace for the 6th Annual Terroir event! Details:
May 28 It’s all about Asparagus – Crepes & more.
Enjoy creating some seasonal asparagus dishes matched with local roasted pork loin stuffed with fresh spinach and smoky bacon. From the farm Cooking School 9:30 –1:30pm
Class & lunch $85 + HST