Live smart,
eat local
Winter brings cold dry harsh weather and trees are without leaves...
My name is Chef Chad Stewart, born and raised in London, Ontario. Recently, I ventured off on my own as a Freelance Chef sharing my love for food. My service is called Field to Fork Catering. Field to Fork Catering is more than just a catering company; it is a way of life for me and my family. Currently, I am cooking for smaller intimate dinner parties and special events using locally sourced organic products. I also teach part time at Fanshawe College School of Hospitality & Tourism.
I work very closely with specialty farmers all over Southwestern Ontario, constantly learning from them about true local farming practices — and let me tell you it is not an easy task.
We have some of the harshest winters in the country and for most local farmers that means being well prepared starting in the spring.
Any farmer I know plans their crop or livestock for each season, including winter months. This means storing root vegetables in cold cellars come late fall and having their meats processed, wrapped, and put in the deep freeze for winter.
It can be very challenging to source local produce in the winter months. I like to do most of my produce shopping directly at the local farmers markets here in town. There are so many vegetables that are still locally grown and stored for winter harvest.
Text and photo by Chad Stewart