​Like most of you, I have been following the news and watching the world as it comes to a halt. I have read personal and local business social media posts and engaged in local conversations, and like many have felt a bit overwhelmed with what is happening.
 
We are taking it one day at a time and taking every measure possible to keep everyone safe in our businesses by following our usual protocol, adding extra steps to ensure customer safety.  We are all in this together, and more than ever, we need to help look after each other. We need to call on our neighbours, especially the elderly and those with challenged immune systems, to make sure all is well. Isolation and panic can take its toll. We need to make sure people feel safe and supported. Working as a community, even at a distance, we can make a difference. 
 
With schools closed and news reports and continued cancellation alerts on social media, we need to talk to the kids in our lives. Make sure they have a safe and comforting space to express their thoughts, worries and concerns. Provide them with the reassurance that will help them process the sudden changes in their routines. 
 
We encourage you to take this time to go for a walk and spend some time outdoors.
Remember to wash your hands, of course!
Take care 
Wendy 
 

Wow, not only has this past year flown by but also it’s hard to believe how fast the past 10 years have. Rick and I started the Mobile Market delivering to restaurants 10 years ago and during this time, we have seen so many changes to both the growth and availability of local food. For me, seeing this growth and interest in local food brings me full circle back to the way it was in my youth.  I get to see a revival of farm fresh food at the very market that my parents started over 40 years ago.  Thankfully, this next generation of young people are embracing and even demanding locally grown and made products. They want real experiences with a better understanding of how and where their food comes from. With a keen interest in growing, preserving, and cooking, this younger generation desires a back to the basics lifestyle craving honesty and integrity above all.

It is true to get to the future we need to go back to the past!

In order to keep small to medium size farms, either generational or new young farmers, we need to be conscious of the sustainability of this lifestyle. The choice to farm full time is not always an easy path.  Farmers must deal with the daily issues of, repair costs, pests, droughts, floods, and reduced crop prices among the usual issues faced by entrepreneurs alike.  The reward though is one that benefits themselves as well as everyone else with the supply of healthy food and a more sustainable community.

I am humbled to be able to work with so many dedicated, extremely hard working producers in our area who make a difference in our community and our lives every day. I am also excited to see the next few generations on our own family farm working together to continue the tradition.

Now, as we add another facet to our business and bring Furnace Falls Farm to fruition we can focus on the importance of our past and help reconnect people to those old-fashioned traditions of a tasty meal and lots of laughter, cooking together, bringing back that community feel in a farmhouse setting. We feel honoured to be able to create a space for you, your family, and your friends to gather and experience moments and memories to last a lifetime. 

Of course, none of this is possible without all of you who are making the effort, taking the time and believing that buying local benefits everyone. Thanks for building a relationship with your food, your community and bringing us back to a healthier food system.
A very Happy New Year to everyone
 From all of us at
Wendy’s Country Market
Wendy’s Mobile Market
Furnace Falls Farm

​Feet in Dixie and Head
in the Cool Cool North
November 24, 25, 26,    2017

Join the culinary team of Karen and Hans Marx for a weekend of southern hospitality as we celebrate the American Thanksgiving Bayou Style.

We start the celebration Friday at 6 p.m. with a dinner available to our club guests for $75.  It will be our pleasure to serve you our
southern favorites. 
To start Rémoulade -  A home-grown version using fresh vegetables.
Turducken - The finest local organic fowl starting with a Turkey stuffed with a Duck stuffed with a Chicken all deboned and layered with 3 different dressings cornbread, apple sage, dirty rice. This centerpiece will be presented with Winter squash and hazelnuts, Brussel sprouts with tomatoes, Greens and Tasso, Southern slaw, Home pickled relish tray. The must have of potatoes and gravy too.
For Evenings End - Cranberry Cream Pie and Apple Beignets
   Sweet Tea and Strong Coffee will be on offer alongside other refreshments.

Saturday 11 a.m. - It’s all about Da Roux Cooking Class 
The base of all great Cajun dishes is the Roux (roo) learn how to make a medium dark and turn it into a gumbo, a dark roux makes a Jambalaya and the darkest of all for a Etouffee. With these skills under your belt you’ll be cooking
in the Louisiana style in no time. Lots to learn and more to taste.

Sunday 11 a.m. - 2 p.m.
Drop in to our Sunday Social Brunch to enjoy your favorites with a New Orleans Twist.

Please join us to enjoy local food cooked in a slow southern style.
 
 Call 613-928-2477 to reserve your spot. 

Furnace falls farm family welcomes you to
our Friday night Supper Club, 
Saturday Cooking Class
​& Sunday Brunch
November 17, 18 & 19th

This weekend we welcome members of Friends of Furnace Falls Farm
with Warm Winter Flavours.

Friday night we start with Fresh Homemade Pasta  in a Blue Cheese Cream Sauce,  a Rich Winter Squash Soup followed by Sweet Roasted Beets,  a  Warm Potato Salad then a Free Range Chicken Breast stuffed with Chevre,  Sun Dried Tomatoes and a  Cider Vinegar Reduction. To finish the meal a Flour-less Chocolate Torte
will warm your soul.

Saturday’s Warm Winter Flavours Cooking Class will  teach you how to make from scratch, Fresh Tagliatelle Pasta and pair it with a Blue Cheese Cream Sauce, a Rich Roasted Squash Soup and Chicken Scallopini. If that isn’t enough you will also learn the secret to making a Flour-less Chocolate Torte that will make you the envy of all your friends. Don't forget, all your hard work will be rewarded
with tasting along the way.

Sunday it's a Social Sunday Brunch. Our chefs design the menu using fresh, local products to deliver a delicious, hearty brunch. Eggs Benedict, farmhouse pancakes, smoked trout, salad, and home fries are just a sampling of the comforting food you could find being served up that day. Perfect for the cooler Fall days.

Become a member of Friends of Furnace Falls Farm so you can
register for our Supper Club, Cooking Classes & Sunday Brunch.

Call 613-928-2477 to reserve your spot today.
www.furnacefallsfarm.com
#504 Old Briar Hill Rd
Lyndhurst, ON 

Furnace falls farm family welcomes you to our Friday night Supper Club,
Saturday Cooking Class 
​& Sunday Brunch
November 10, 11 & 12th

We are happy to report that our first weekend was a success last week and we look forward to welcoming more members of Friends of Furnace Falls Farm.

This weekend it's all about Comfort Food as we start off Friday night with Caramelized Onion and Stirred Curd Tart, Potato Leek Soup, Winter Radish Salad and Beef Wellington. A Croquembouche will be served to finish the night.

Saturday morning the Pastry Perfected cooking class will be for those with an Intermediate skill level. Chef Karen Marx will teach you how to make two different types of crust, a Basic used for both savory and sweet pies and Pate Sablee a sweet rich, crumbly desert crust. Then a simple Puff Pastry and a Choux (think cream puff).
Add these skills to your culinary repertoire for a lifetime of sweet and savory pleasure. Don't forget, all your hard work will be rewarded
with tasting your creations along the way.

Sunday it's a Social Sunday Brunch. Our chefs design the menu using fresh, local products to deliver a delicious, hearty brunch. EggsBenedict, farmhouse pancakes, smoked trout, salad, and home-fries are just a sampling of the comforting food you could find being served up that day.Perfect for the colder days ahead.
​
Become a member of Friends of Furnace Falls Farm so you can
register for our Supper Club, Cooking Classes & Sunday Brunch.
Call 613-928-2477 to reserve your spot today.
​

Furnace falls farm family welcomes you to our first official Supper Club, Cooking Class & Sunday Brunch November 3, 4 & 5th

We are happy to report that our Open House this past Sunday was a success and we look forward to getting to know the new members of Friends of Furnace Falls Farm.

We will be kicking off the Harvest Moon Weekend with a 6-course dinner Friday night prepared by Chef Mark Beacock serving up farmhouse homemade pasta with kale pesto, roasted fall harvest vegetables and a tantalizing rack of lamb. He will finish off the meal with a scrumptious salted caramel apple crumble topped with brandy cream.

Saturday morning cooking class will focus on the skills required to make handmade bread, homemade pasta dough, and strudel dough. You will also be instructed on making a tasty harvest salad with a homemade honey lavender vinaigrette. All your hard work will be rewarded with tasting your creations along the way.

Sunday it's a Social Sunday Brunch. Our chefs design the menu using fresh, local products to deliver a delicious, hearty brunch. Eggs Benedict, farmhouse pancakes, smoked trout, salad, and home-fries are just a sampling of the items you could find being served up that day. Become a member of Friends of Furnace Falls Farm so you can register for our Supper Club, Cooking Classes & Sunday Brunch. 
​Call 613-928-2477 to reserve your spot today. ​

​

The Furnace Falls Farm Family Welcomes You!
Local Entrepreneur, Wendy Banks previous recipient of the Premier’s Award for Agri-Food Innovation Excellence in Leeds & Grenville County, has once again brought another innovative Agri-Food business to fruition. Along with her husband Rick Trudeau and private Investors/Partners, Wendy and the team have developed an inviting space for people to reconnect with life in the country.
Together, with the help of many talented trades people, they have lovingly renovated a nearby farmhouse, appropriately named Furnace Falls Farm after the nearby village (now known as Lyndhurst), that Wendy’s ancestors helped establish. Guests are invited to stay and experience a relaxing farm retreat in one of the beautifully finished rooms, each fully equipped with private, luxurious ensuites.  
The stay is only part of the offering since the talented team of Chef Mark Beacock and Chef Karen Marx will provide a chance for guests to dine on first-class farm fresh cuisine always choosing the freshest local ingredients. If that isn’t enough, in-house Chefs will be joined by guest Chefs for Supper Club, cooking classes, food preparation and preservation workshops, seasonal foraging, hands-on garden experience, Sunday brunch and so much more.
Become a Friend of Furnace Falls Farm to reap the membership rewards crafted to entertain, educate and connect farm to fork to family and friends. For more information on Furnace Falls Farm, check out www.furnacefallsfarm.com or call 613-928-2477 to arrange for your private viewing. Follow along on facebook for instant updates www.facebook.com/FurnaceFallsFarm/ The Farm is conveniently located at #504 Old Briar Hill Road across from Wendy’s Country Market.