Speakers

Braided Garlic

Saturday August 12, 2017 – 10:30 am

Chef Demo – Melanie Boudens from Grow Your Roots.

Melanie started her business journey as a food-court vendor at the Carp Famers’ Market and has gone on to open her own quaint vegan café at 220 Terence Matthews Crescent in Kanata. Melanie will be showing us how to create three simple ‘swaps’ for protein, cheese & creamy sauces.

Over the years Mel has taught herself how to cook nutritious and delicious food without the use of animal products. Now she enjoys teaching others so that they can work towards a more plant-based diet.

You can find Melanie at her cafe in Kanata south serving breakfast & lunch to her faithful clientele, and around the city catering weddings and other special events. You can keep up to date with her upcoming events and offers on her website www.growyourrootscafe.com or her Instagram and Facebook page by searching Grow Your Roots.

This demo sponsored in part by Lee Valley Tools.

Saturday August 12, 2017 – 11:30am – 12:00 pm

Black Garlic – Cooking on the Sweet Side with Pam from Garlic Pantry

Pam, a real foodie and cook extraordinaire, will share her experiences cooking and experimenting with this underappreciated and exotic form of garlic. Pam’s recipe for Black Garlic Maple Fudge won first place for best desert at the Ste. Anne de Bellevue Garlic Festival.

This old woman was always lookin’
For the spiciest garlic for cookin’
But one she tried Black,
She never looked bac
And dessert recipes she got bookin‘”

Braided Garlic

Saturday August 12, 2017 – 12:00
                        &
Sunday August 13, 2017 – 10:30am

Braiding Garlic – Softneck and Hardneck with Catherine Cheff

Catherine Cheff of Cheff Fields Farm (Alpacas, Garlic & Honey) has been growing & braiding award-winning garlic for over 20 years. She will share her enthusiasm and braiding techniques to help you store your garlic longer over the winter.

Braided Garlic

Saturday August 12, 2017 – 1:00 pm

Chef Demo – Natasha LeBlanc, from Tasha’s Table

Natasha, co-owner of Tasha’s Table, Preserves and Foodstuffsand co-farmer at Faraday Farmstead in Middleville, Ontario, will be cooking up Chimichurri Burgers with a grilled peach salad.

After graduating from the Culinary Institute of Canada in 2010 and working around the resaurant scene in Ottawa, Natasha has moved her food passion to the countryside. She and partner Brian have a small property in Middleville, Ontario, where they are trying to bring abandoned fields back to life by developing a small permaculture market garden and food company. They are very passionate about the local mantra, and try to reach out within the community and create bonds that connect small businesses to one another whenever possible.

To follow Natasha, www.instagram.com/tashas_table and www.facebook.com/tashasfarmtable.

This demo sponsored in part by Lee Valley Tools and Dobson’s Grass Fed Beef.

John Moore

Saturday August 12, 2017 – 2:00 pm

Growing Garlic in the Permaculture Garden – Permaculture gardening, growing garlic, putting it all together, with  Zach Loeks from Kula Permaculture Farm (formerly known as The Rainbow Heritage Garden) and author of The PERMACULTURE Market Garden

Zach is a market gardener, educator, farm designer/consultant and most recently, author. He shares his expertise in farming, design and business through a series of on-farm workshops, conferences, as well as managing a year-round community supported agriculture (CSA) network, on-farm festivals, and a mail-order seed garlic business. Today Kula Farm grows 80 strains of garlic and have their 20 most successful, highest performers available for sale.

More info on Zach and his partner Kylah Dobson, and their varied farm enterprises, can be found at www.kulafarm.ca and www.kulagarlic.com.

Zach, out sampling the soil.

John Moore

Sunday August 13, 2017 – 11:30am

Growing Garlic with Award-Winning Garlic Grower John Moore

John Moore, long-time and award-winning garlic grower was instrumental in getting the Carp Garlic Festival organized 17 years ago, and has been helping with the festival ever since. John has recently retired from growing garlic to sell at the Carp Garlic Festival, but is back to share his knowledge and experience on how to grow, harvest and store garlic. He will also explain how using different varieties of garlic affect each stage of the process, from harvesting to using and enjoying great garlic.

Braided Garlic

Sunday August 13, 2107 – 1:00 pm

Chef Demo – Natasha LeBlanc, from Tasha’s Table

Natasha, co-owner of Tasha’s Table, Preserves and Foodstuffsand co-farmer at Faraday Farmstead in Middleville, Ontario, joins us again on Sunday to cook up some Honey Garlic Meatballs. Considering her Tasha’s Table preserves has been described as “familiar, yet exotic; simple in concept by complex in flavour”, don’t expect your mother’s meatballs!

After graduating from the Culinary Institute of Canada in 2010 and working around the resaurant scene in Ottawa, Natasha has moved her food passion to the countryside. She and partner Brian have a small property in Middleville, Ontario, where they are trying to bring abandoned fields back to life by developing a small permaculture market garden and food company. They are very passionate about the local mantra, and try to reach out within the community and create bonds that connect small businesses to one another whenever possible.

To follow Natasha, www.instagram.com/tashas_table and www.facebook.com/tashasfarmtable.

This demo sponsored in part by Dobson’s Grass Fed Beef.

Braided Garlic

Sunday August 13, 2017 – 2:00 pm

Making Black Garlic and Smoking Garlic with Bill Ableson from Garlic Pantry

Bill, along with his wife Sharon, has been growing garlic organically for years. Last year’s planting exceeded 33,000 plants. All of their garlic, except for the bulbs kept for seed, is processed into jellies (9 varieties), spreads (6 varieties), pesto (3 varieties), smoked garlic and black garlic. Their black garlic product line includes a black garlic balsamic glaze, black garlic horseradish sauce and balck garlic maple fudge.

To follow the Garlic Pantry’s farm progress and get an insight into their production process, go to www.facebook.com/Garlic/Pantry/.

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