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“ Kids can start a lot younger in a field than a restaurant , right ? Literally the day after the two youngest kids were born I was seeding in the greenhouse so they didn ’ t know any different and started young . People said , ‘ You just came home from the hospital so you should be relaxing ,’ and I said , ‘ I am . This is me relaxing .’” Herself one of twelve children and raised on an organic farm , Annamarie continues , “ The next year they were in the soil bin and filling trays for me . It wasn ’ t just working . We have to seed fifty trays and let ’ s start with ten , five groups of ten . It was like an educational teaching moment . They all excelled at math .” Kevin laughing , again proudly , “ Lance was five and he was talking about percentages !”
With all this animated talk and laughter , it ’ s time to ask the couple something out-of-the-box . If you had to describe your spouse as one of the organic fruits or vegetables from your farm , what would that be ? Red faces and peals of laughter later , Kevin goes first . “ I want to say a peach because she ’ s sweet and juicy !” Annamarie pauses to reflect and responds seriously , “ I ’ m going to say heirloom tomato . They ’ re fantastic . I love them . They ’ re so diverse and unique and every variety is just so unique . Yeah ... ”
Through hard work , passion and a clear sense of family , Annamarie and Kevin have grown a successful restaurant , an award-winning organic farm , four guest suites , a marketplace café , the cidery and four children . All this while driving their Chevy 1 Ton to the markets , and their Tesla X locally to “ keep Annamarie close by .” Powered , of course , by the solar panels feeding their house .
What could possibly be next ? I suggest they could make a winning appearance on CBC Television ’ s Dragons ’ Den . After all , who could resist a jar of their beet ketchup or quince jelly , or a taste of their coconut curried squash soup , or that lemon basil ice cream ? If they aren ’ t busy enough already , I swear there ’ s a glint in their eyes at the thought of it . New ventures and more memories , perhaps ?
CHARRED CORN ON THE COB Chef Derek Gray , Row Fourteen This is one of our favourite ways to enjoy late summer corn here at Row Fourteen . This is a home cook ’ s version of the recipe , as we make our own secret-spiced furikake .
INGREDIENTS
For the grill 2 ears of corn Aioli 1 clove garlic 250 ml cold pressed canola oil 2 egg yolks Sherry vinegar to taste Salt to taste
Crispy onions 1 Tropea or red onion To finish 1 jar of your favourite furikake
STEPS klippersorganics . com
Jamie Long
For the aioli , place egg yolks , zested garlic and a pinch of salt into a blender . Blitz on high speed and slowly stream in oil until thick . Season with salt , vinegar and set aside . Thinly slice the onions on a mandoline , or with a sharp knife . Rinse cut onions under water for five minutes and strain and pat dry . In a deepwalled pot place onions and cover with oil . Turn the pot with onions up to a medium-high heat . Stir constantly to make sure the onions cook evenly . Cook until crispy ( there should be little to no bubbles coming off the onions ). Strain onions by placing onto a tray with a rack and paper towel to get rid of excess oil . Season with salt . Preheat grill or grill pan , shuck corn and remove any remaining corn silk . Place raw corn on the grill and char the corn . Don ' t be afraid for corn to get dark .
TO PLATE
On a plate , place your charred corn and cover with aioli . Garnish with furikake and the crispy onions . Best eaten off the corn .