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3 Beets to the Wind, 6168 Wellington Road 29, Fergus, ON (2025)

11/05/2021

HOT PEPPERS!!! A cool variety from mild to killer hot. Grown organically in our hoop houses. Picked Wednesday. Need to buy bulk for hot sauce, etc? Message me today!

09/10/2021

After a summer hiatus, we will be opening the market stand on Saturday. We have dragon tongue beans, beets, salad mix, gourmet hot pepper mixes and lots of organic DILL flowers - if you're making pickles this weekend and need dill flowers, let us know!

07/03/2021

This week's gourmet pizza riff uses local, organic garlic scapes, peas and strawberries for an unforgettably fresh and colourful pizza.

As part of our vision as “Flavour Hunters”, we seek the tastiest vegetable varietals and innovative ways to combine them for your enjoyment. .

Week of July 3: Garlic Scape and Pea Pesto with Oven Roasted Strawberries and Balsamic Glaze:

Suggestions for your pizza:
- pizza crust of your choice

-garlic scape pesto: 2 cups chopped scapes (no flowers); 1/2 cup fresh sugar snap peas; 1/2 cup grated parmesan; 1/2 cup olive oil; 1/2 tsp salt – puree all ingredients and adjust seasonings to taste
-organic mozzarella, grated
-fresh Ontario goat chevre
-organic strawberries, sliced (about 3 to 4 slices per medium large berry) – enough to cover pizza
-balsamic vinegar/maple syrup glaze (boil together until thickened like a syrup – about 1/2 cup vinegar to 2 Tbs maple syrup)
-fresh basil and a bit of mint for garnish

Spread pesto on your crust (follow instructions for your crust choice). Cover with grated mozzarella and pieces of chevre. Place sliced strawberries in single layer over the cheese. Bake according to your crust instructions. Drizzle balsamic glaze sparingly over cooked pizza and garnish with minced fresh basil and a bit of mint. A few good grinds of black pepper finishes this off nicely. Enjoy hot!

Sommelier Joel's suggestions:

I am going to suggest a sake this time just for fun. I have tried to pick wines in plentiful supply and in the latest release (actually this coming Saturday at LCBO). The garlic scape pesto is best with a Sauvignon Blanc, a Grüner Veltliner and Gavi. The Chèvre is good also with Sauvignon Blanc, but also Chablis (I chose an unoaked Chardonnay below…oak would be problematic), Picpoul de Pinet, Albarino and even a dry Riesling. The glaze is sweet so it would usually be paired with a sweeter wine. I tried to accommodate for that, but my main attention was on the garlic pesto, herbs & Chèvre.
2016 Jackson-Triggs Entourage Grand Reserve Brut Sparkling – Niagara Peninsula - $29.95
2019 Koyle Costa Cuarzo Sauvignon Blanc – Colchagua, Chile - $18.95
2019 Marchesi Di Barolo G*i Del Comune Di Gavi – Piedmont, Italy - $22.95
2019 Maria Papoila Loureiro/Alvarinho – Vinho Verde, Portugal - $16.95
2020 Thornbury Sauvignon Blanc – Marlborough, New Zealand - $18.95
2019 Yalumba Organic Chardonnay – South Australia - $16.95
Izumi Namacho Junmai Sake (Ontario Spring Water Sake) - $17.05
Also, a crisp, dry lager or cider would work almost every time (with most vegetarian pizzas).

(We tested the Sake and Vinho Verde and while both beverages are lovely on their own, they didn't stand up well to this pizza. The Thornbury Sauvignon Blanc went perfectly, though!).

06/18/2021

No farm stand on June 19th but as part of our vision as “Flavour Hunters”, we seek the tastiest vegetable varietals and innovative ways to combine them for your enjoyment. This week's gourmet pizza suggestion uses rhubarb to make a local, seasonal alternative to tomato sauce.

Week of June 19:

Highlighted seasonal ingredients: rhubarb and Greek oregano

Megan's Caramelized Onion and Blue Cheese Pizza with Rhubarb Sauce:
sourdough pizza crust
rhubarb sauce (5-6 stalks rhubarb, water, bit of maple syrup, onion, garlic, basil, salt)
2 sweet onions, chopped and caramelized
kalamata olives
chopped, toasted walnuts
organic apples, sliced
organic mozzarella, shredded
strong blue cheese
fresh oregano for garnish

Simmer sauce ingredients until thick and fairly smooth (30- 60 minutes). Top uncooked pizza crust with rhubarb sauce. Add caramelized onions and kalamata olives. Top with shredded mozzarella, apple slices, walnuts and crumbled blue cheese. Bake at 500F until the cheese is bubbling and starting to brown. (10 minutes). Sprinkle chopped fresh oregano over pizza.

Eliza's Caramelized Onion and Blue Cheese Pizza with Rhubarb Sauce:
-homemade teff and sorghum gluten free yeast pizza dough
-rhubarb sauce (5-6 stalks chopped rhubarb, 2 chopped apples, chopped red onion, 2 garlic cloves, a few TBS brown sugar, apple cider vinegar to taste, pinch of cardamom, cloves and 1 tsp allspice, salt to taste)
-2 sweet onions, sliced and caramelized with some sherry vinegar at end
-organic mozzarella, grated
-ontario blue cheese (I used Thornbury – it's mild, feel free to use something sharper)
-fresh oregano for garnish

Simmer sauce ingredients until thick and fairly smooth (30- 60 minutes). Top partially cooked pizza crust with rhubarb sauce. Add caramelized onions. Top with shredded mozzarella and crumbled blue cheese. Bake at 425F until the cheese is bubbling and starting to brown. (10 to 12 minutes). Sprinkle chopped fresh oregano generously over pizza.

Sommelier Joel's suggestions:

Chateau des Charmes Brut Sparkling, Niagara $25.95 (or any sparkler that isn't extra Brut or brut naturale)

2018 Guigal Crozes-Hermitage, Syrah, Rhone, $39.95 (this may be a stretch but Northern Rhone reds go well with Blue cheese)

2019 Batasiolo Bosc D'la Rei Moscato d'Asti, Piedmont $16.80 (or another Moscato)

2019 Pierre Sparr Gewurztraminer, Alsace, $17.95

2019 Chateau Moncontour Demi-Sec Vouvray, Loire, Chenin Blanc $20.95

The wines we tested: the Chateau des Charmes Brut Sparkling went well with Megan's pizza (the wine is fairly dry). The Batasiolo Bosc d'Asti is a sweeter wine and it really helped to bring out the spices in Eliza's rhubarb sauce.

Please note we will be offering pizza and paired wine suggestions once a month from now on. It gives us more time to try different ingredients and offer you the toppings for longer than a week, ideally.

06/12/2021

Megan is slowly figuring out how to offer gourmet, organic, seasonal veggie pizza toppings (and pizza kits eventually) with recipe suggestions and wine pairings from certified sommelier Joel! Please note that if you can't find green garlic and brassica florets you can substitute a couple of cloves of garlic and rapini or broccolini. The market stand at 6168 Wellington Rd. 29, Fergus is open today, June 12 from 10 to 4pm. Enjoy!

As part of our vision as “Flavour Hunters”, seeking the tastiest vegetable varietals and innovative ways to combine them for your enjoyment, this is the first week of trying something new. We intend to highlight one or two of our organic, home grown gourmet pizza toppings every week or so and suggest tested ways to use them to create delicious homemade pizzas. We are also excited to offer the phenomenol opportunity to pair your dinner with wine suggestions from certified sommelier Joel (top of his class) who will select options from the LCBO's recent releases. So if something interests you, look for the wine quickly before it's no longer available – much like our seasonal toppings. Enjoy while you can!

Week of June 12:

Toppings: Garlic Greens and Brassica Florets (broccoli and kale)

Megan's Mediterannean-Style Pizza:
sourdough pizza crust

basil tomato sauce mixed with “Winter is Coming” custom-made hot sauce with our hot peppers from last year

organic yellow bell peppers, chopped

kalamata olives

chopped green garlic (separating the white base from the green tops)

organic mozzarella, shredded

Greek feta, crumbled (ideally goat or sheep's milk)

Sear the florets for a minute in a medium hot pan then assemble the pizza with the peppers and olives on the tomato sauce and crust then a layer of mozzarella, then add the chopped garlic green bases (white parts only), then a layer of crumbled feta with the garlic greens and florets on top. Bake at 425F until the cheese is bubbling and starting to brown.

Sommelier Joel's suggestions with this tomato sauce based pizza:

2016 Würtzberg Slate Riesling $15.95 Saar, Germany

2019 Featherstone Black Sheep Riesling $18.95, Niagara VQA

2019 Vivi Vermentino Toscana IGT $20.80

2019 Litorale Val Delle Rose Vermentino, Tuscany $17.95

2019 Trius Distinction Sauvignon Blanc, Niagara-on-the-Lake $19.95

2019 Vidal Estate Reserve Sauvignon Blanc, Marlborough, NZ $24.95

Eliza's Pesto Based Pizza:
homemade buckwheat and sorghum gluten free yeast pizza dough

roasted hazelnut and fig “cream” pesto (with garlic, parmesan, olive oil, sherry vinegar, salt in addition to the nuts and dried figs)

organic mozzarella, grated

organic goat chevre

garlic greens and florets

Sear the florets in a bit of olive oil over medium high heat for a minute then stir in the chopped garlic greens and remove them from heat. Top the crust with the pureed pesto then add the mozzarella and drop pinches of chevre over the mozzarella then add the seared florets and garlic greens. Bake at 425F until the crust is done and the cheese is bubbling and beginning to brown.

Sommelier Joel's suggestions with this pesto based pizza:

2020 Fabrègue Sélection Picpoul de Pinet, Languedoc $16.95

2019 Vivi Vermentino Toscana IGT $20.80

2019 Litorale Val Delle Rose Vermentino, Tuscany $17.95

2019 Trius Distinction Sauvignon Blanc, Niagara-on-the-Lake $19.95

2019 Vidal Estate Reserve Sauvignon Blanc, Marlborough, NZ $24.95

(Eliza tested a chilled Trius Distinction Sauvignon Blanc with her pizza and found it to pair very well.)

06/05/2021

Open 10 to 4 today (June 5) with lots hard-to-find pepper and tomato plants plus a variety of our tasty produce and our iced tea mixes to get you through this hot weekend! 6168 Wellington 29, Fergus.

05/21/2021

Get ready for your long weekend! Our stand is open today (Fri, May 21 from 4-7pm) for FREE samples of Megan's refreshing herbal tea blend! We also have for sale local, organic asparagus (great on the grill!) plus our own radishes and tender, delicious greens and MORE. Check out our transplants with more coming next week of hard-to-find gourmet pepper and tomato plants. 6168 Wellington Rd. 29, Fergus.

05/20/2021

The MARKET STAND will be open this Friday (May 21) from 4 to 7pm and Saturday 10am to 4pm. Megan will be at the market stand to answer your gardening questions. We'll have our own veggies and certified organic veggies from Pfenning's for sale, too (likely asparagus)! And we'll have spring transplants (heirloom peppers and tomatoes coming next week): Nabechan Green Onion (this Japanese varietal has a sweeter, more complex flavour than other bunching onions); Zebrune Shallot (gorgeous heirloom French eschalion or “banana” type shallot yields mild and sweet plump, long, torpedo-shaped bulbs); Kale Westlandse (original Dutch variety used for Boerenkool); Greyhound Cabbage (early variety with pointed head and lots of flavour).

05/14/2021

We will be open on Saturday this week (May 16) from 10am to 2pm. Come out and buy our fresh, organically grown salad mix, our popular mess o' greens (with various coloured chard, baby kale and more), herbs, green garlic (so good on pizza!) and veggie transplants for your garden. Please follow public health guidelines. Cash only. 6168 Wellington Rd. 29 near Fergus.

05/08/2021

Visit us today! (Sat May 8) from 10am to 2pm for our farm stand opening). We have some organically, locally grown transplants for your garden, salad mix, broccoli florets, mess o' greens, herbs and our fresh herb iced tea mixes (perfect for Mother's Day)! We also have some delicious spicy catsup from Kellsons Craft Condiments that use our organically grown hot peppers from last year! You can find us at 6168 Wellington Rd. 29 near Fergus. Please follow public health guidelines. Payment in cash only.

05/06/2021

Hi Everyone,
Due to the cooler wet weather, a few things are still poking along but we did get the sugar snap peas planted and the rabbits haven't noticed yet. Yesterday, I was able to transplant our tomato plants that will be for sale, which means we didn't have time to write up a list and descriptions of the tomatoes and pepper plants we are offering to our email list.

We are also opening the farm stand this weekend. Just for Saturday 10-2. We will have some of our produce and some plants for sale. I will be seeding and planting. The address is 6168 Wellington RD #29 Fergus. We will be having a bigger opening once the hoophouse is built and the lockdown is over!

The salad this week may contain some young kale, lettuce, spinach, miner's lettuce, pac choy, arugula and beet leaves.

Thanks for your support
Megan and Dave

3 Beets to the Wind

11/05/2021

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07/03/2021

06/18/2021

06/12/2021

06/05/2021

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