Our First Week Open

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The opening of the Tea Room this week has kept us quite busy. It was however quite fulfilling to see our new high teas served for the first time this year. Also, now that the Tea Room is licensed, we were pleased to see a few people enjoying the afternoon on the veranda while sipping a glass of wine (we actually feature the local wines of Henry of Pelham).

The first High Teas of the season

We were also quite pleased with the popularity if our seasonal desserts. With Maple season in full swing, this week, we have focused on a new pie: Maple Syrup, which we also provided as tarts for our High Teas.

A Quebec tradition: Maple syrup pie

Meanwhile our "gateau" has been a carrot cake with a twist (combining coconut and raisins).

A carrot cake with a coconut twist:

The quiches have turned out very well as well. The key ingredient turns out to be a local artisan cheese: Comfort Creme by Upper Canada.

The vegetarian option: Comfort Creme and baby spinach quiche

Meanwhile on the farm things continue to progress. Primarily, this has entailed recovering maple sap for our own syrup production. However, we now have to look at our old grape vines which need pruning. Now that most of the snow has disappeared, they are finally accessible.

Finally accessible, the old Concord Grapes are due for pruning this week.

We'll end this week with a quick update on the latest project: our implement shed. This week the concrete pad was poured and we now have taken delivery of the lumber. This building will up up in a rather short period of time, then we can begin to work on our old barn.

The implement building is rapidly progressing.