SAVOUR THE TASTES AND AROMAS OF NATURE’S BOUNTY AT UPPER CANADA VILLAGE’S CULINARY AND GARDENS FESTIVAL JULY 23 TO 25

With colourful heirloom plants in full bloom and lush vegetables growing in abundance, Upper Canada Village is in peak form for an exploration of two closely related subjects: gardens and food. This new festival runs from Friday, July 23 to Sunday July 25 and includes garden tours, special presentations, taste testing and sampling locally produced foods, and modern and 1860s cooking demonstrations. By promoting food and gardening traditions, visitors will experience the deep connections between plants and people.

Gardening enthusiasts are invited to accompany Village horticultural staff on a variety of leisurely tours within the Village’s beautiful grounds. Ornamental gardens are on the agenda at 10 a.m. Friday to Sunday. Those who love tomatoes will have the opportunity to marvel at the 40 different heirloom varieties cultivated at the Village during the Heritage Tomato tour at 11 a.m. and 1 p.m. (Friday to Sunday). A special focus on heirloom vegetable gardening and tasting the produce straight out of the garden is on the program Sunday at 11 a.m. and 1 p.m.

At 2 p.m. on Saturday and Sunday, visitors may want to join head gardener Brian Henderson at Crysler Hall for an insightful illustrated presentation entitled “Crystal Palaces, Conservatories and Orangeries: The Evolution of Green Houses from the 19th to the early 20th century in England and Canada”.

On Friday from 10 a.m. to 1 p.m. and on Saturday from 2 to 5 p.m., informal discussions focusing on the importance of heirloom plants, gardening books and resources, insect and disease problems, garden designs and one of the most popular and versatile tools, the Dutch hoe, will take place in front of Robertson House.

Visitors will also be interested to see how the herbs, fruits and vegetables produced in Village gardens enjoy a second life in Village kitchens. Culinary history interpreters at Loucks Farm and Tenant Farm will cook period dishes, using heirloom plant varieties, traditional recipes and preservation techniques to awaken the senses to new understandings of the past.

The mouth-watering experience continues at the Village Store throughout the festival with a sampling of Village-made bread, cheese and fudge. In addition, special product lines from the area will be featured, such as Manitoulin Island jams, jellies and sauces, Perth Pepper & Pestle spicy jellies, Mrs. McGarrigle’s award winning mustards. New products are also on the menu: Redhead Pantry’s owner and chef Shaun Funk will cook up a storm using his gourmet sauces and condiments, Morrisburg’s “A Pinch of Penny’s Kitchen” will showcase flavourful salad dressings, and specialty baguettes, rolls and croissants from “Au pain doré” will be sampled on all three days.

Visitors are encouraged to explore all of the Village gardens which are at their showiest at this time of year. Different garden styles and choice of plant materials can be seen at Cook’s Tavern, Crysler Hall, Loucks Farm, Willard’s Hotel and the Pastor’s, Robertson, Dressmaker’s, and Ross House.