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.


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!

  • FEATURE RECIPE – SPINACH PAKORA WITH CILANTRO MINT CHUTNEY

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    Pakoras are the french fries of India. Salty, savory and delicious, they are the perfect snack or accompaniment to curries and rice dishes. Just another example of think global, eat local.

    pakoras

     

    Pakoras:

    • 2 cup chickpea flour
    • 3 cups new zealand spinach, coarsely chopped
    • 1 medium size onion, chopped
    • 1 tsp chopped ginger, chopped
    • 1 tsp ground fennel
    • pinch cayenne powder
    • 2 tsp ground coriander
    • 2 tsp ground cumin
    • 2 tbsp sesame seeds
    • 1 cup to 1 1/2 cup water – see notes below
    • 1 tsp salt or more to taste
    • oil for deep frying

    Mix all the ingredients (expect the frying oil)  in a large bowl. The batter should be pretty thick, like a rich cake batter. Drop heaping tablespoons into heated oil. Fry in batches in a heavy skillet in about 3 cm oil until browned on one side, then flip and brown the other side. Drain on paper towels and then keep warm in oven until all the pakoras are ready. Serve hot.

     

    Cilantro Mint Chutney

    • 2.5 cups fresh cilantro leaves
    • 1/2 cup fresh mint leaves
    • 1/2 small onion, coarsely chopped – Optional
    • 6 – 8 cloves garlic
    • 1/2 inch fresh ginger, peeled and chopped – Optional
    • 2 tablespoons fresh lemon juice
    • 2-3 tablespoon water or as needed to make the chutney of a pesto consistency
    • 1 teaspoon cumin seeds
    • 2-3 tablespoons fresh grated coconut (optional)
    • salt to taste

    Blend all ingredients, taste and adjust the seasonings.

     

  • FEATURED RECIPE – THAI SALAD ROLLS

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    Salad rolls are a wonderful hot weather main meal. The sky is the limit for what goes in them, but I have tailored this recipe for the produce available at this time of year. I haven’t given amounts, as you can scale this recipe up or down as you wish.

     

    Ingredients:

    Rice Paper Wrappers (not really paper, but a very thin, flat rice noodle, available in the Asian section of most good supermarkets)

    Vermicelli Rice Noodles

    lettuce, shredded

    scallions, split lengthwise into quarters and cut into 5 inch peices

    fresh cilantro, chopped

    fresh basil leaves

    snap peas, split lengthwise

    prawns, cooked and split lengthwise (optional)

    Peanut sauce

    Sesame seeds, for garnish

     

     

    Cook the rice noodles in boiling water for about 1 minute or until soft. Drain and set aside. Soften 3 of the rice wrappers in warm water in a large shallow pan, as per the package instructions. As you use these up, put more in the water to soften. Working on a clean, flat surface, lay a softened rice wrapper in front of you. Place 3 half prawns, if using, face down n the centre of the wrap. Top with three leaves of fresh basil. Add a handful of the vermicelli noodles, and then layer some of each of the other vegetables on top. Wrap as you would a burrito, folding the sides in first and then rolling away from you to form a cylinder. Sprinkle with sesame seeds and place on a serving plate. Repeat until you have as many salad rolls as you like and serve with peanut sauce for dipping.

  • THIS WEEK’S BASKET CONTENTS

    AUTHOR: // CATEGORY: basket, organic

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     Snap Peas

    Swiss chard

    Cilantro

    Fresh Basil

    Lettuce

    Scallions

    Fresh Garlic

     

     

  • SEE YOU LATER, SUCKER!

    AUTHOR: // CATEGORY: garden

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    cherry tomato imageWe’re into the hazy days of summer, and that means time to prune those tomatoes!

    Tomatoes are one of those wonderful, easy-to-grow vegetables that taste so much better homegrown than anything you can buy in a store. No self respecting gardener or even garden-dabbler would let a summer go by with a tomato plant or two. Or, like I did in my not very large backyard one year, twenty, which was a bit ridiculous. They were mostly free tomato seedlings from the Orillia Community Garden that I just didn’t have the heart to compost, so into the soil they went. I didn’t know exactly what type of tomatoes they were, but there’s no such thing as a bad tomato, right? Well, they weren’t bad tomatoes, but they were little, teeny tiny yellow pear tomatoes and I had millions of them by the end of the summer. There are really only so many things you can do with tiny yellow tomatoes. Let’s just say I’ve never grown a yellow pear tomato since…

     

    Now that I’ve gotten that out of my system, back to pruning. One lesson I learned that summer, besides you gotta know when to say no with the free seedlings already, is that pruning is your friend, especially when it comes to tomatoes. An unpruned tomato plant is a giant, scraggly, bushy behemoth that looks very impressive but doesn’t produce very many tomatoes. And it’s scary. One day you’re  noticing your tomato plant has really grown over the last week, the next day you’re thinking you haven’t seen your cat in quite some time. And it’s hard enough to find Mittens again, you really don’t want to go back in there to try to harvest whatever veggies there might be.

    The basics of tomato pruning are as follows:

    1) The tomato should ideally have 1 central stalk, but you can get away with 2 or 3

    2) Suckers suck

    Suckers are parts of you plant that will eventually take over your plant. They are not extensions of your plant, like the branches of a tree, but rather the evil clone twins of your plant that want to suffocate your plant out of existence. Your job is to get rid of them, not once, but constantly as they crop up during the summer. It seems like a big commitment, but it’s really so much better than trying to wade through a crazy overgrown plant later on.

    How to recognize a sucker is completely impossible to explain with words. Luckily, we have created a video that will make it easy and fun! Maybe fun is a stretch, but once you get a few plants under your belt you will be sucker-crusher extraordinaire and totally unstoppable.

  • FEATURED RECIPE – KALE AND WHITE BEAN MINESTRA

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    The most common question we get about kale is – what do I do with it? So many of us have caught on to the benefits of this superfood, but it still seems to mystify folks when they actually plunk it on the counter and attempt to cook with it. Well, kale is luckily very versatile and friendly; it can be used where you would use  cooked spinach in casseroles, dips and soups, it can be steamed as a side dish with lemon juice and butter, it can be made into the ubiquitous kale chips, the list goes on and on Here’s a light soup for early summer that can transition to a fall belly-warmer.

     

    Kale and White Bean Minestra – adapted from Sundays at Moosewood Restaurant

     

    4 chopped chopped kale

    4 large garlic cloves, minced

    olive oil

    6 cups cooked cannellini or other white beans

    5 cups vegetable stock

    2 tbsp tomato paste

    6 fresh sage leaves

    sea salt

    pepper

    2 tbsp fresh lemon juice

    parmesan cheese

     

    Sautee garlic in oil in a large soup pot. Add about 1/2 the beans and 5 cups stock. Puree the rest of the beans along with the tomato paste and sage. Stir the puree into the soup, season with salt and pepper to taste. Add the kale and simmer for about 15 minutes, or until kale is tender. Add lemon juice taste and adjust for salt, and serve with freshly grated cheese.images

Address// 87 Laguna Parkway - The 'Mews'
Lagoon City, ON L0K 1B0

Telephone. // 416.457.1763

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