G and I were fortunate this spring to stumble across the KEG program at Culinarium and enjoyed a fresh, organic, locally-grown basket of vegetables and fruits from the Kawartha Ecological Growers, a group of about 15 Kawartha Lake-area farmers dedicated to small-scale farming. We picked up at the Culinarium each Thursday and our veggies and fruits were picked within 24 hours of us picking them up. Amazing.
This winter Culinarium offered the Ontario Artisan Share (OAS) Program, where a basket is picked up every two weeks full of Ontario produced foods including, breads, cheeses, meats, and veggies. We were delighted with our first basket last week which included:
- Monforte Dairy Company (Stratford) Paradiso cheese, a pasteurised washed-rind sheep’s cheese;
- Fifth Town Artisan Cheese Company (Prince Edward County) Cape Vessey cheese, a rare washed-rind goat milk cheese;
- organic cilantro, watercress and baby arugula
- Pingue Prosciutto, part of the Niagara Food Specialties group;
- celery root and leek;
- Flaky Tart’s figgy pudding;
- a Walnut multigrain bread; and,
- a kg of Ontario ground lamb.