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Filtered By Victoria Taylor

Potatoes & Pinot Noir from the PEC Soil

July 31 2017
Like wizards with long beards, the seed potatoes languished in the dark, cool cellar. The white beard like root stems forced their way through burlap bags that contained them. They mistake the cool subterranean cellar for the good earth where they yearn to grow. I am in my basement looking for something and the sight of these bearded burlap bags startles me. Somehow they got left behind on potato planting day back in early June.

Ingredients of the Moment, Foraged and Cultivated

June 20 2017
My dog Champ has adapted well to dividing his time between the farm and the city. While in the city he looks forward to his daily walks along the West Toronto Rail Path. This morning, we walked north past the Union-Pearson Express station at Bloor, to Dupont and then back. Champ loves to pause frequently along the way. A fresh blossom caught my eye as I waited for Champ to thoroughly inspect yet another interesting scent in the underbrush. It was the first catalpa flower of the year.

Gently Steering the Ingredients

June 14 2017
The last couple of days of tropical heat and humidity have convinced me that we have come through the long, cool, wet spring and have arrived at summer. Shimmering heat and the cacophony of tree frogs and cicadas has replaced damp coolness and sinister, carnivorous May flies. The veil has lifted.

Sensory Memories and Ephemeral Identities

May 30 2017
There is the same intoxicating profusion of lilacs in bloom. I watch from the kitchen in the loafing barn as our guests make their way past the garden to the top of the escarpment to enjoy an apéritif and passed hors d’oeuvres as they look over the vineyard, now 15 years old, to the village of Hillier, on the other side of the creek. Needless to say, we purchased this property and over the past 15 years have slowly gotten acquainted with the land and the possibilities it represents.

JOB OPPORTUNITY AT J.K. FARM : GARDENER & VINE GROWER

January 25 2017

This position has been filled - thank you to all the applicants and those who helped spread the word.

Warm Autumn Reflections on the Summer Dinner Series

October 17 2016
There was a tang in the air. The leaves on the trees glowed with their Thanksgiving colours that Andy Goldsworthy finds so fascinating. Chase and I made sure there was plenty of firewood around. We would need to get the wood stove going in the loafing barn Saturday evening for the first time all summer. Victoria wanted the Tom Dean “Mercy” burning barrel close to the entrance so that everyone could see the fire from their seats. Crispy Confit of Pork was to be one of the hors d’oeuvres on the ridge so we needed to burn a fire there too.

Jeff Connell at the Summer Dinner Series

July 06 2016
Sometimes it takes stepping away from one’s usual focus to gain perspective and a better understanding of what makes the work one is engaged in, unique. This small journey outside the box inspires one further in one’s own work, closer to home.

The Twin Cherries

June 21 2016

At 3:00 pm on Saturday June 18th, I was already up on the ridge. Anne Rumble stayed behind in the kitchen to put the last pieces of the mise en place together. Deep breaths and focus as we move into the fast water. The clock approaches guest arrival time at 5:00 pm. Today the excitement is palpable as it is our launch of the Summer Dinner Series.