Pesto
When the basil begins to come in growing in my kitchen garden, I know summer is truly here, but also that summer is winding down. Cool August mornings, hot days…
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Pesto
Spring Greens: Sorrel, Fiddleheads, Chives
Edible spring greens are plentiful in my garden with all this rain and heat. Our garden has been bursting with spinach, kale, lots of herbs like chives, lovage, sorrel. Every…
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Spring Greens: Sorrel, Fiddleheads, Chives
The mighty Microgreen
Microgreens We've been growing Microgreens here on the farm for a few years in our greenhouse in cooler weather and then outside the kitchen window on a sill. We add…
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The mighty Microgreen
Hummus with a twist
Danielle's substitution hummus Recently, those of us labouring in the office at our computers were able to sample a new concoction from the kitchen - roasted and smoked carrot hummus…
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Hummus with a twist
Pizza Dough Explained
Makes 1 medium size pizzaAllow for 20 minutes baking and 10 minutes to prepare Our pizza dough We have pizza dough for sale on our website and on the Kendal…
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Pizza Dough Explained
Pork Rillettes
I am happy that it’s starting to feel - and look - like Spring. We are doing our best to stay uplifted here at the farm with events pushed off…
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Pork Rillettes
Winter side dishes – the humble Kohlrabi
Kohlrabi is a vegetable that is not on many menus around Pontypool, or for that matter anywhere else that I’ve been to lately. I’ve shared recipes about this vegetable before…
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Winter side dishes – the humble Kohlrabi
Fall Salads
This time of year, we eat a lot of either kale or cabbage as a salad course to nearly every meal. Shawn asked me recently if we really needed to…
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Fall Salads
Notes from the team
Notes from Chef Neale Aziz I started South Pond making food; gathering from a small garden and making different dishes to sell first in a food delivery service and then…
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Notes from the team