Fisherville's Finest

05/06/2026

One of my absolute favourite greens is radicchio.

It’s that gorgeous deep purple, slightly bitter leaf that people often overlook—but I absolutely love it.

Radicchio actually belongs to the chicory family (not cruciferous, even though it often gets grouped with those bold, bitter greens). And like other bitter plants, it brings a lot to the table:

🌿 Naturally bitter compounds that help stimulate digestion
🌿 Supports bile flow and liver function
🌿 Rich in antioxidants that help protect cells from oxidative stress
🌿 A good source of fiber, including inulin, which feeds beneficial gut bacteria
🌿 Light, crisp, and refreshing—especially when eaten raw

I think we’ve lost touch with bitter foods in modern diets, but they play such an important role in how our bodies wake up and digest.

Tonight I’m making a simple cucumber + radicchio salad for supper—fresh, crunchy, and balanced with that perfect bitter edge.

Sometimes the simplest foods really are the most powerful 🌱

05/05/2026

Picked and packed 66lbs of beans today. All heading to the Niagara Region tomorrow.

05/05/2026

05/05/2026

Simple.
Fresh.
Easy.
Nutritious.
Delicious.

Dressing: basil oil, apple cider vinegar salt and pepper

05/03/2026

Ever wondered why your beautiful purple beans turn green when you cook them? 💜➡️💚

It’s not magic—it’s nature doing its thing.

Purple beans get their colour from compounds called anthocyanins (the same ones found in blueberries and red cabbage). But when you apply heat, those pigments break down… and what’s left behind is the green chlorophyll that was there all along.

So those vibrant purple beans?
They were green underneath the whole time.

Just another reminder that real food is full of life, chemistry, and a little bit of wonder 🌱

From garden to plate… always something to learn 💚

05/03/2026

Someone at one of our Greenhouse Tea & Tour events recently asked me why I “have weeds growing everywhere” in the greenhouse 🌿

They were talking about the dandelions.

And I smiled—because they’re not there by accident.

I intentionally leave a few dandelions growing because I don’t see them as weeds… I see them as food.

The leaves go straight into my salads—fresh, bitter, wild, and incredibly nutrient-dense.

Dandelion greens have been traditionally used to support liver function and healthy digestion. Their natural bitterness helps stimulate digestive juices and bile flow, which plays an important role in how we process fats and support normal cholesterol metabolism.

This is something we’ve slowly forgotten in modern food culture:
Bitterness is not “bad”… it’s functional food wisdom.

We’ve been taught to remove, spray, and sanitize everything that grows wild.

But sometimes what we call “weeds” are actually some of the most resilient, mineral-rich plants growing right at our feet.

So yes—there are dandelions in the greenhouse.

And no, I’m not getting rid of them anytime soon 🌼

Because real food doesn’t always come from a grocery store shelf… sometimes it grows right beside your tomatoes.

dandeliongreens mindshiftnutrition

05/03/2026

Eat With Me in the Greenhouse 🌿

I’m not a chef.

I’m someone who learned how to cook real, whole food—simply and deliciously—because I had to. Facing a rare autoimmune disease changed everything for me. It pushed me to understand food in a deeper way… not just as something to eat, but as something that could truly heal.

And that’s still how I cook today—to maintain my health, my energy, and my life.

Over the years, that journey has also led me to become a certified Nutritional Therapist and Holistic Cancer Practitioner—deepening my understanding of how powerful food can truly be.

This is where the idea for Eat With Me in the Greenhouse was born.

An intimate, immersive experience where you don’t just sit down to a meal… you’re part of it.

I’ll be cooking right in front of you—sharing not just the food, but the why behind it. The ingredients, the simplicity, the techniques, and the mindset that makes real food both nourishing and incredibly satisfying.

Each event in the series will feature a specific, thoughtfully curated meal—seasonal, vibrant, and rooted in whole foods that support your body.

🌱 Fresh from the greenhouse
🔥 Cooked in front of you
💚 Shared together at the table

We’ll talk, learn, eat, and connect.

This series officially launches in 2027…

BUT I’ll be hosting a small beta event later this season to gather feedback, capture photos and video, and shape this experience into something truly special.

If this speaks to you—if you’d love to be part of something like this—let me know below or send me a message.

I’d love to hear:
👉 Would this be something you’d be interested in attending?

Cindy 💚

05/03/2026

05/03/2026

Pasture-raised chickens will be available at the beginning of June, and orders are now open.

These birds are raised the way nature intended—outdoors on fresh pasture where they can roam freely, scratch, peck, and forage. They are moved regularly onto clean grass, giving them constant access to sunlight, fresh air, and a natural environment. This slower, more natural way of raising animals allows them to live with less stress and more freedom.

The result is real food you can taste and trust—flavourful, nutrient-dense chicken raised with care and respect for both the animal and the land.

Details:
• $5/lb
• Birds are cut into 8 pieces
• Approx. 6 lbs each
• $10 deposit per bird required

To place your order, please email fishervillesfinest@gmail.com
first. Once confirmed, you can e-transfer your deposit to the same email address.

Please make sure to email your order so I have a way to contact you when your chickens are ready for pickup.

Thank you for supporting local, pasture-raised food.

05/02/2026

The King has officially left the building 🎶✨

We just wrapped up our final Greenhouse Tea & Tour of the season, and what an incredible run it’s been 💚

To everyone who joined us this year—thank you. Truly.
We loved welcoming you into our space, sharing our greenhouse, our food, and these special moments together. It means so much to us.

And a very special shoutout to my hubby for being the BEST Elvis today… I think we can all agree he nailed it 😄🎤
We had such a fun time ending the season on that note!

Until next season… 🌱
Elvis has left the building, but the memories (and the nourishment) will last 💚