The Dappled Crow

The tomatoes from our garden were so plentiful this summer, we were able to use them is so many different ways!

One of our favourite.. garden fresh tomato, bocconcini caprese skewers with fresh garden herbs.

Farm fresh herbed corn, served at an outdoor backyard celebration.

Cherry smoked Salmon and ahi tuna atop the cherry log, & smoked in a charcoal egg. 🤤

Are you planning to host a summer backyard bash? Need a hand with the food? Call us, or send a message to check availability!

It doesn’t get any fresher ☀️
Loving our garden, harvesting, cooking, preserving as much as we can to have for ourselves and to share through our catering!

Carrots from the garden, wrapped in local bacon, with drizzled maple syrup from this year's harvest. Garnished with crazy daisies and tiger lily.
The carrots are sweet & crisp straight from the ground this time of year 🥕
The syrup is a whole new way to experience nature’s natural sweetener. 🍁
& Don’t eat just any lily! + keep all lilies away from your pets. Tiger lillies are the only exception for humans. Prized for their tuber, and edible flower.
*Please don’t eat any plant you haven’t grown and properly researched yourself.

A barbecue buffet! Self serve off the grill!
Herbed new potatoes, roasted garlic scape and Aspargus.
Grab your plate!

Who loves appetizers? We sure do!

Cheddar, chive, pancetta stuffed new potatoes = the perfect mouthful!

Laid atop a beautiful cabbage outer leaf, presented with the eye-catching verbena flower.

BBQ season 🤤
Pictures from a backyard staff party!
Chef Ken had three barbecues going to create this amazing menu.
The mains consisted of a burger and portobello slider bar with assorted toppings, Shearlea Acre sausage, grilled salmon and tuna and curried cauliflower steaks.
Garnished with an assortment of edible flowers😍

Would you like to host an event at your own home but you don’t want the hassle of prep, cooking, serving and mess? Give us a call, maybe we can help! 👨‍🍳

A private outdoor summer dinner party.
Strawberry mint chutney chicken, fresh baby herbed potatoes, grilled asparagus and scape. Garnished with pansy and nasturtium flowers.

The answer to that last post..
“I scream, you scream, we all scream for ice cream!”
Chef Ken's version of Eton mess, as per a guest's request.

Meringue with lavender & viola ice cream, wild raspberries and blackberries. 🤤

We are so grateful to have the wild berries in abundance around us. We will try our best to forage a bit to use and store in the freezer until we want that sweet reminder of summer in the fall or winter months.
.Did you know today is national ice cream day?!

Look at that beautiful purple… Lavender and viola petals.
Any guesses to what this becomes?
The finished product in our next post!

Garden goodness, transformed into an unbelievable salad.
Three types of cabbage, five of kale, broccoli, kohlrabi, cucumbers, tomatoes, herbs, green onions, pickled edible flowers, topped with goat cheese and Ken’s oregano infused salad dressing. Garnished with fresh edible flower petals.