I passed this summer baking quantities of cookies, cakes, crackers and muffins for the farm stand at Haliburton Farm, and the saga continues through the early autumn.
It has been a busy time and highly instructive in all kinds of ways. For example, if you want to make baked goods made with organic ingredients, you cannot help but notice a certain shrinkage in the profit margins, a certain red tinge to the balance sheet.
But it has been a pleasure to reaquaint myself with old favourite recipes like butter tarts and sticky lemon cake, and to try new ones like lavender cookies and spelt digestives.
Meanwhile… there is a new reason to celebrate organic food in Canada: Organic Week will run from Thanksgiving to World Food Day – October 9-16th, thanks to the organizing efforts of the Canadian Organic Growers, the Canada Organic Trade Association and organic groups across the country.
