Honey, Relish, Oils, Jams and Maple Syrup

Come in to our Market for....

ABSOLUTLEY PURE HONEY

On a farm where the pollination of flowers is really important for the production of fruits like pumpkins, gourds, beans, melons and tomatoes, we need honey bees. And because we have a bee yard, we also have honey.

Our honey is unpasturized and absolutely pure--extracted from our hives and sold in our market.

Did you know that unpasturized honey is the only food  that never goes bad?

Honey helps with seasonal allergies too.  I take a coffee spoon in the morning and the evening-- not in tea or coffee--just on toast or in lemon water or straight from the spoon.  My allergies are nothing like they used to be since I started doing this. Try it for yourself.

Grandma's Relish

Our relish is truly made by Grandma, and my children won't even touch the store stuff! Her recipe is a family heriloom.

To make this relish, there is a lot of labour involved.  All the ingredients are hand ground in an old fashioned grinder, then spiced up, left overnight so that the flavours meld together and then simmered for hours before ladelled into jars. It is a 2 day process.  It's a wonderful thing to hear the lids 'pop' down indicating they have sealed.

So what's in it?  Well it has cucumbers and green tomatoes, coloured peppers, cauliflower, onions, garlic, celery and pickling spices. 

Kountry Kitchen Cupboard

Kountry Kitchen Cupboard: pickles, relishes, sauces, preserves and jams: Nancy Gingrich, an Old Order Mennonite who lives east of Elmira, Ontario, prepares all these from traditional Mennonite recipes. Nancy grows much of her own fruits and vegetables in her garden.

We are pleased to have these wonderful products available in our market.

Drudge Family Maple Syrup

On the Drudge family farm, they have 7600 taps. Maple Syrup is made in March and early April. When the sap comes from the Maple tree, it is clear, like water. It takes about 50 litres of sap to make 1 litre of Maple Syrup. This process takes a tremendous amount of evaporation, which is one reason why Maple Syrup may seem expensive. They use plastic lines to collect the sap, and boil it in a wood-fired evaporator. The Syrup is boiled to 219 F. and tested by hydrotherm for correct density, then strained and sealed hot in containers.

We bring to you a top quality product, based on the experiences of two centuries of Maple Syrup production in Canada. The Drudge family has been making Maple Syrup in Canada continuously, since 1797. When their ancestors came to Ontario, they made Maple Syrup because it was their only source of sugar. They bought land from the Crown, cleared the land and built barns and houses. The ninth generation of Drudge family members are now  invovled in maple syrup.

Drudge Family Maple Syrup has nothing added, only water removed through evaporation.

Available in several sizes in our market--try some today!