Blog
The sovereignty of the supply chain: Why domestic sourcing is a business strategy, not a trend
The faceless broker tax In the produce business, a "good deal" on an import is only a deal until it isn't. When a shipment from thousands of miles away arrives subpar, you aren't dealing with a person; you’re dealing with a faceless broker and a mountain of...
The 2026 Ontario asparagus season is here and ‘Guelph Millennium’ is the strategic choice for your inventory
Ontario-grown Guelph Millennium: Sourced directly from Welsh Bros. One of the most anticipated harvests in the Ontario growing season has officially begun. As of last week, local asparagus is hitting the ground, marking the start of a fast-paced, 5-to-6-week window...
Greek style stuffed zucchini
This Greek style recipe is so fresh and light it screams summer. In summer, my garden is producing zucchini faster than my family can consume them. Which means it’s time for a zucchini recipe! *NOTE: You’ll need a melon-baller for this recipe, otherwise you’ll have a...
Basil & Cashew Pesto
Awesome on pasta! This one’s quick and easy. My new recipe for pesto is lemony, fresh and sweet, made with cashews (instead of expensive pine nuts). Use it as a spread or toss it onto pasta. It’s also nice to put into mason jars and give as a hostess gift! Ingredients...
Radish & fennel slaw
Ah the radish… one of the first crops to come up in the garden. So crunchy and fresh, I couldn’t resist creating a slaw. This recipe is simple and delicious! I served it with dinner as a side with white fish and mashed potatoes, but it’s also a great dish to bring to...
Mushroom & cashew stuffing
Stuffing is so delicious. It’s my favourite thing on the Christmas or Thanksgiving dinner table. I could eat a whole plate of just stuffing. Add some cranberry sauce on the side and I’m in heaven! Since becoming a vegetarian I’ve been searching for the best recipe...
Flashback to the Toronto Underground Market
Our first and only team visit to the Toronto Underground Market (TUM) was on the evening of Saturday, June 9, 2012. We'd just had our first company website built and we'd gotten involved in the exploding foodie culture on Twitter (Instagram wasn't really a thing back...
Grow your own beefsteak tomatoes – Part 3: Staking & pruning
Click here if you missed "Grow your own beefsteak tomatoes – Part 2: Planting" Most people are better at weeding and watering than they are at pruning. It can be confusing, for sure, but this post should clear things up for you. Beefsteak tomato plants are...
Grow your own beefsteak tomatoes – Part 2: Planting
Click here if you missed "Grow your own beefsteak tomatoes – Part 1: Varieties & materials" Step 1: Dig a hole Pick a spot in your garden and dig a hole at least a few inches deep. You’re going to be planting much deeper than your seedling sat in the cube tray. Step...
Grow your own beefsteak tomatoes – Part 1: Varieties & materials
This is a multi-part series on how to grow really nice beefsteak tomatoes in your own backyard or community garden. The series will cover choosing a variety, prepping the soil and the plant itself, fertilizing, pruning, culling and harvesting. Love the beefsteak...
Asparagus Pasta Salad
Here’s a different and delicious take on pasta salad. It captures the essence of spring by using fresh, local Ontario ingredients to deliver a dish that’s light, fresh and crisp! Ingredients 1 bunch fresh asparagus, sliced into 1/2 inch pieces 2 cups whole wheat...
Asparagus 101: Choosing & storing
Start by picking bunches with tightly closed tips. Avoid bunches with hard, white bottom ends because they’ve been out of water or stored for too long. If you don’t have time to hunt down the absolute freshest stuff, you can trim the ends with a knife and place the...