Elgin Harvest began with the idea people would choose quality, entirely housemade foodstuffs from a certified chef using as many locally sourced ingredients as possible if they could access it. Like a field of dreams - if you build it, they will come - or so I thought.
I grew up in an agriculturally rich & diverse area of Southwestern Ontario in a little town called Aylmer (yes, like the ketchup, not the glue). After leaving the town, beginning a culinary career, and graduating from the Stratford Chefs School (2002), I sought to cook and find myself a place to eat and be happy in the world.
Landing back in Elgin County ten years later after working in various restaurants throughout the province, I was amazed at the incredibly abundant amount of producers and products that dotted this quiet community. I was more amazed at the lack of local foods available in area restaurants and stores.
Since coming back home, I have explored kitchens, farms, dining rooms, and markets across the region and I sincerely feel those of us that are lucky enough to live in such a diverse landscape are truly fortunate.
Elgin Harvest is a dream to plant, tend, and preserve the culinary landscape that is uniquely Elgin and share that dream with the world. I am currently planning the gardens for 2017 (where I grow food for use in my products and recipe developments), raising chickens for eggs (personal consumption), baking whole grain sourdough breads and pastries in a wood-fired oven (see Bake Days), and planning a full-service wood-fired pizzeria.
Whenever and wherever possible, the food, preserves, and ferments I prepare are composed from high quality ingredients grown in my own gardens or from local farms. Much of it organic, including ancient and heritage grains; all of it delicious.
I grew up in an agriculturally rich & diverse area of Southwestern Ontario in a little town called Aylmer (yes, like the ketchup, not the glue). After leaving the town, beginning a culinary career, and graduating from the Stratford Chefs School (2002), I sought to cook and find myself a place to eat and be happy in the world.
Landing back in Elgin County ten years later after working in various restaurants throughout the province, I was amazed at the incredibly abundant amount of producers and products that dotted this quiet community. I was more amazed at the lack of local foods available in area restaurants and stores.
Since coming back home, I have explored kitchens, farms, dining rooms, and markets across the region and I sincerely feel those of us that are lucky enough to live in such a diverse landscape are truly fortunate.
Elgin Harvest is a dream to plant, tend, and preserve the culinary landscape that is uniquely Elgin and share that dream with the world. I am currently planning the gardens for 2017 (where I grow food for use in my products and recipe developments), raising chickens for eggs (personal consumption), baking whole grain sourdough breads and pastries in a wood-fired oven (see Bake Days), and planning a full-service wood-fired pizzeria.
Whenever and wherever possible, the food, preserves, and ferments I prepare are composed from high quality ingredients grown in my own gardens or from local farms. Much of it organic, including ancient and heritage grains; all of it delicious.
Cheers,
Chef Cindy
Chef Cindy
