alevia's kitchen
Dexter Cattle are a heritage breed originating in the mountain regions of Ireland in the 1800s. Dexter, also known as the "poor man's cow", is a smaller breed of cattle about 2/3 the size of a commercial beef breed giving it a reputation for its 'perfect' portion size. A hardy breed with strong mothering instincts and a calm demeanour, they thrive well in harsher climates and due to their size require less pasture to forage. Their size and weight also help to preserve water-soaked pastures, a good thing during spring rains. Where climate allows, Dexter thrives on grass year-round making them truly free range. Dexter is naturally more tender than other breeds of beef with a distinct sweet taste and develops a unique ‘spider’ marbling high in CLAs, Omega 3, Omega 6 and Omega 9. Smaller in size with huge beef flavour, savoury and delicious, with less fat.
We source our Dexter Beef from Maple Ridge Farm, Sydenham ONT:
"We proudly breed and raise Dexter Cattle on our farm. Our meat has been raised slowly, naturally, and thoughtfully in a way that is healthier for you, the animal, and the environment... AND is unlike anything you'll find in a grocery store. If you haven’t had our grass-finished Dexter Beef you are in for a treat! Many have told us it’s the best beef they've ever tasted! We agree wholeheartedly and that’s why we raise the breed. Their ability to convert forage into deliciously marbled meat is remarkable! Our Dexter is dry-aged, 100% grass-finished and clean, meaning no antibiotics or growth hormones given. Like craft beer, wine or cheese, each breed of beef has its own unique flavour."
Capon: A male chicken castrated when young to improve the quality of its flesh for food.
The Red Tamworth is one of the heritage breeds listed within the Conservancy registry. They are a golden-red colour with a long narrow body weighing in at 5-6 hundred pounds at maturity. Considered a low-maintenance breed, compatible with cattle, they are ideally suited to outdoor foraging gathering what is left by cattle in open pastures. Also efficient at rooting for food they are a perfect match for regenerative farming practices.
An extremely hardy animal, first arriving in Canada in 1877 from Europe, the Tamworth is well-matched for adverse climates and severe conditions making it a perfect breed for our Canadian winters. Their tolerance to extreme temperature swings is further enhanced with resistance to disease and natural protection from sunburn due to their ginger colouring. They also have excellent mothering capabilities, docile with their young while being protective.
Highly adaptable, particularly in grazing operations, they are suited to both quality pork and bacon production. They grow 50% slower than commercial breeds yielding high-quality, finely-grained meat with a nutty sweet depth of flavour not found in pigs raised in confined facilities. Considered some of the tastiest pork, their depth of flavour can be attributed to the Tamworth's natural propensity as a forager consuming a much wider variety of natural foodstuff compared to industrially raised pork.
We source our Red Tamworth Pork from Sugar Hill Farm, Battersea, ONT
Berkshire is one of the oldest identifiable heritage breeds of pig originating in England and introduced to the United States in the early 1800s. For fear of diluting the genetics with other breeds, the American Berkshire Association was created in 1875, the first swine group and registry in the world. To preserve the breed, it was agreed that only hogs from English herds or hogs that could be traced back to England would be registered. The first boar to be recorded in the registry was Ace of Spades, bred by Queen Victoria herself. Today, many of our Berkshire breed pigs are descended from these original registered animals.
Berkshire pork is special. It retains more of the natural fat bred out of modern commercial pork, making it more succulent with a distinctive 'porky' flavour. The meat is darker, or redder, heavily marbled, making it more tender and juicier with a somewhat sweeter flavour. This is pork the way it's supposed to be, and the taste is sought after by many high-end restaurants. Chefs across the country will gladly pay more for quality Berkshire pork, raised naturally, on pasture, and farmers are meeting the demand. Berkshires are considered a bacon breed, meaning they are leaner and raised for a meatier yield.
We source our Berkshire Pork from Maple Ridge Farm, Sydenham ONT:
The Rideau Arcott was originally developed as a research breed over a period of 10-15 years by Agriculture Canada at the Agricultural Research Centre near Ottawa, Ontario during the 60s. Due to their 8-month lambing cycle and propensity for triplets they soon caught the eye of Canadian Sheep Farmers and by 1986 the Canadian Sheep Breeders Association recognized the Rideau Arcott commercially. The original genetics came predominately from the Finnish Landrace, Suffolk, and East Friesian breeds although they are now considered Canadian purebred. They are large rapidly growing sheep with adult ewes weighing between 70 and 90 kg (155 and 200 lbs) and rams up to 100 kg (220 lbs). They are extremely prolific and exhibit strong maternal traits. Primarily bred for meat; their wool is of medium quality.
We source our Rideau Arcott Lamb from Sugar Hill Farm, Battersea, ONT
Hasselback potatoes or Potato à la Hasselbacken are a type of baked potato that is cut about halfway through into thin, fan-like slices. This Swedish dish takes its name from the Djurgarden, Stockholm restaurant where it was first served in 1953 by Leif Elisson, a trainee chef. They can be served as a main course, side dish or canapé. Various toppings can be added, such as caraway seeds, paprika or breadcrumbs.
Howe Island Potatoes are grown by a local resident and harvested from the island. Some of the best potatoes we have had in a very long time. Different varietals from French Fingerling, Baby Reds, Norlands, Goldrush, Vicki and Chieftain. We will never go back to a grocery store potato if we don't have to, good work Kevin.
Teres Major is a cut of beef that comes from the chuck section of the cow, right below its front leg. It is about the size of a pork tenderloin and happens to be the second most tender cut from a cow (after the tenderloin, of course). Fun fact: Teres major takes its name from the same spot in human anatomy.
Pastis: a French liqueur flavoured with aniseed.
Why was Pastis Banded:
Faced with the bad reputation of absinthe, whose consumption has been banned in France since 1915, Ricard decided to make an aperitif called pastis. As absinthe contains nearly 72% alcohol, it became dangerous to drink, which is why it was banned.