Who we are // We are an organic garden with a CSA (Community Supported Agriculture) and a phenomenal new Saturday farmers' market which launched June 16th 2012 in Lagoon City, Ontario. Welcome to our website!
The Lagoon City Organic Garden is located next to the Lagoon City Marina, on the waterfront in Lagoon City.
Come out and visit us in the garden, Monday to Friday, all summer long. We are committed to organic methods and a conscious approach to land stewardship. In our garden uses only organic fertilizers and soil amendments, including manure, compost and green manures. We prevent and deter garden pests using crop rotation, companion planting, physical barriers and sparing use of organically derived, non-toxic sprays. We purchase organic, open-pollinated and heritage seeds whenever possible, with an emphasis on local seed companies.
We love to talk about our farming philosophy, and invite any questions or suggestions you may have.
CSA stands for Community Support Agriculture/Community Shared Agriculture. A CSA is a way to share local food through a membership of individuals who pledge support to a farm or garden for a season. For the time committed to, the member receives a weekly share of what has been produced from the garden and from other local vendors, prepared for weekly pick-up.
We are currently accepting members for the 2013 season. A full share is $300, half share will be $150. For that, members will receive a basket every week from late June to late September containing vegetables from the garden and additional items (fruit, bread, eggs, etc.) from local purveyors. A half share is a produce basket bi-weekly. The offering will change each week as the season progresses and is based on a couple/small family. Pick up will be Saturday between 12:00 and 1:00pm after the Farmer’s Market closes.
Our Saturday Farmers’ Market features local vendors and produce from our garden where we practice organic gardening techniques. The market is open every Saturday beginning late June, from 9am to 12pm at the ‘Mews’ – 87 Laguna Parkway, Lagoon City – until Thanksgiving Weekend. Opening date to be announced.
Our market will showcase organic produce, delicious food and awesome retail items! Check out our Vendors page for our featured vendors!
If you are interested in becoming a vendor, please contact us via email.
Interested in becoming a vendor? // For more details, please go to our Contact page to connect with us!
Wooden Spoon Foods
the veggie dip mix
The Cranberry Man
Sarah Anne Dipity
paul roddick’s local honey
oro’s hot & belgian waffles
organic fair trade coffee
nonna gina’s italian sauces
Lovely Heart Studio
Jennifer & Frank Vlieger & the boys on B
Gurr Block Greenhouses
down a country road
Dobbs Family Farm
cole & briar gardening
Cedar Cottage Chairs & Such
Casa Nicnac Fairly Traded Nicaraguan Arts & Crafts
A Touch of Dutch
a novel boutique
About this Blog // Welcome to the Simcoe Organics Blog! This is where we share upcoming events, the progress of our growing organic garden, new vendors, healthy recipes and more!
Does it feel cold in here? It’s really chilly, don’t you think? Let me explain.
My seven-year-old son hates zucchini. Hates it likes the Montagues hate the Capulets. He’s really a very good eater of vegetables in most instances. Things like beets, brussel sprouts and yes, kale salad go down the hatch with rave reviews. But at zucchini he draws the line.
He will stare at tiny triangles of the offending squash in a bowl of soup and practically go into hysterics. Doesn’t matter that the whole soup tastes more or less homogeneous, he knows they are there and kicks up a royal fuss.
So you can imagine my trepidation the other night when I decided to make summer squash fritters for dinner. Hold the phone, didn’t I say he disliked zucchini, not summer squash? They are essentially one and the same, zucchini is actually a type of summer squash, along with pattypan, crookneck an other varieties. Trust me, His Royal Fussiness can’t tell the difference. I figured that battering and frying pretty much anything makes it good, plus the squash is shredded so ha a not even notice.
I made them. I used a recipe from Martha Stewart, but with an important modification; I substituted smoked feta for peccorino romano cheese, and what a difference. As far as I know, the only place on earth you can get smoked feta is at our very own market, handmade by Nick, who also sells duck and quail eggs. Pick some up next market, it’s really lovely. I served the fritters, and no cries of indignation came from my son’s end of the table. He ate the fritters, without a word of complaint, as I tried to hide my glee. And then, wait for it, as he was bringing his empty plate to the sink, he actually said;
“Mama, those little fried things? Can you make those again, because they were really, really tasty.”
And I shivered, not in disbelief, but because hell had frozen over.
Summer Squash Fritters
Grate the zucchini, then squeeze as much liquid as possible from them. Place into a bowl, and repeat with the onon. Add the feta, flour, oregano, salt and pepper and stir to combine. Heat a few Tbsp oil in a frying pan over medium heat. When the pan is hot, mix the eggs into the batter. Place 2 tsbp mounds of batter into the pan, flatten each slightly, and fry until golden on both sides, flipping as needed, about 2 or 3 minutes. Keep warm in an oven while you make the rest of the fritters. Serve with plain yoghurt.
New Zealand Spinach
Zucchini or Pattypan squash
If you`re like me, you LOVE artichoke dip. It`s that mayonnaise and cheese laden gooey goodness that shows up on a buffet, or maybe you order from one of those restaurant chains that all seem to feature it as their signature dish. And if you`re like me, you also know that what seems like a deliciously good idea when you first start eating often morphs into a queasy ball of molten grease in the pit of your stomach before you see the bottom of the bowl. What if, however, I told you that there was a better way? An artichoke dip that was delicious and creamy without a bit of mayo or cheese? Well, I am telling you exactly that, so rustle up some pita chips and let`s do this!
2 14 oz cans artichoke hearts, drained
1 bulb (not clove, the whole thing) garlic, peeled
1/2 tsp hot pepper flakes
5 Tbsp olive oil
1/2 tsp sea salt
1 Tbsp fresh lemon juice
In a medium saucepan, combine all ingredients except lemon juice. Bring to a simmer over medium heat, then cover, turn the heat to low and simmer for 1 hour. Remove from heat and blend 1/2 of the mixture in a blender until smooth with the lemon juice. Add the puree to the rest of the artichoke mixture, taste for salt and adjust seasonings. Serve warm or chill and serve cold. Spread on fresh bread or crackers.
New Zealand Spinach
Turnips or Potatoes
New Zealand Spinach