Field 2 Fork

Field 2 Fork

By Nancy MidwickiArtsLeisureFoodHome & Garden
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Field 2 Fork episodes

  • Killara Station Part 2

    Killara Station

    Spring Episode 2024

    Welcome back to Killara Station where Nancy rides an ATV with Susan Peel (with a few dogs in tow!) up into the hardwood forest of Susan’s farm, foraging for wild leeks. Nancy learns how to pick and clean leeks in preparation for a tasty wild leek and potato soup recipe that she shares with you after learning the basics of planting and volunteering at the bountiful Killara vegetable gardens. Spring ahead and listen in as Sue talks about raising meat birds and turkeys on her beautiful farm in the Lochlin/Ingoldsby area of Haliburton County, Ontario.

    27 min
  • Trout Farm Part 2

    Haliburton Highlands Outdoors Association (HHOA)

    TROUT FARM, SPRING EPSISODE 2024

    FIELD 2 FORK returns to the local fish hatchery for a much-anticipated episode… the release 6500 farm- raised Rainbow and Haliburton Gold Trout into our local lakes. For the pure love of sport fishing.

    Listen in as the Ministry of Natural Resources arrive by helicopter to transport thousands of “fingerlings” to remote lakes in the area. Learn how the ministry depends on the support of our local volunteers in its effort to regenerate dead lakes.

    We are proud to share that Haliburton Gold Trout are and ice age relic that cannot be found anywhere else in the world so

    join Nancy and the many volunteers as they proudly release these 18- month- old trout into local lakes in the Halibuton Highlands, Ontario Canada.

    30 min
  • Waverly Farm

    Episode 6:

    Waverly Brook Farm.

    Spring is here in Haliburton County and the maple sap is flowing! Join Professional Cook and Recipe Developer, Nancy Midwicki as she returns to Waverly Brook Farm and get’s cozy with the Tylers as they explain the challenges and joys of making maple Syrup over wood burners in their custom built Sugar House.

    Enjoy listening in the test kitchen with Nancy as she develops a recipe for Maple Walnut Scones.

    32 min
  • Shulist Family Farm

    SHULIST FAMILY FARM

    This episode concludes the Winter Edition of Field 2 Fork. Nancy visits the Shulist Family Farm in Renfrew County, Ontario. This immaculate farm is nestled in the Madawaska Valley, looking out over the highlands where Nancy speaks with Paul and Helenka speak candidly about their philosopy behind raising premium livestock as well as discussing the politics and economic challenges of farming sustainably. This episode’s recipe is Smothered Chicken, using Italian sausages and free roaming chicken raised on the Shulist Farm.

    29 min
  • Highland Maple

    This episode of Field 2 Fork takes you to Highland Grove, Ontario where Sheldon Lewis farms off the grid and raises happy livestock. Sheldon raises several breeds of sheep and goats and is very proud to be welcoming close to 40 lambs this spring. Sheldon teaches Nancy Midwicki how to properly milk a cow as the roosters crow in the barn.

    33 min
  • HHOA-HALIBURTON TROUT FARM

    Learn about the distinct species of trout known as Haliburton Gold and how the volunteers collect and incubate trout eggs. Listen in as Nancy hears the complete story of how this hatchery raises and releases 30,000 trout into local lakes in Haliburton County annually.

    Smoked Trout Frittata
    Serves 6-8
    For this recipe you will need:
    A large cast iron or oven proof skillet, no less than 10”
    INGREDIENTS
    Preheat oven broiler to high
    8 farm fresh eggs (and you know how easy it is to find those in our county!)
    ½ Cup heavy cream
    3 Tbsp. extra virgin olive oil
    ½ bulb fresh fennel, chopped fine
    1 shallot, chopped fine
    ½ red bell pepper, coarsely chopped
    10 cherry tomatoes, halved
    5 small, new potatoes (little gems), cooked and halved
    ½ tsp. kosher salt
    One 4-oz fillet smoked trout (skin removed, flaked and bones removed)
    ¼ Cup fresh dill frons, roughly chopped
    2 ounces fresh goat cheese
    DIRECTIONS

    1. In a medium bowl, whisk eggs and cream together until well blended and smooth, set aside
    2. Heat skillet to medium-high heat
    3. Add olive oil and heat a few seconds
    4. Add fennel, shallots, chopped red bell pepper and cook until softened (3-4 minutes)
    5. Add cooked, halved new potatoes
    6. Sprinkle with kosher salt and add tomatoes and trout
    7. Cook for another minute or two
    8. Pour the egg mixture over all of our ingredients and let cook, undisturbed for 1 minute
    9. Using a rubber spatula, lightly scrape the bottom of the pan to bring up some of the cooked egg. Repeat 3 times
    10. Evenly spread the mixture in the pan (there will still be liquid on top)
      11. Divide the goat cheese evenly on top, followed by the dill frons and place in the oven
    11. Broil until frittata is cooked through and lightly browned
    12. Cool slightly before slicing
    13. Serve with a salad for a quick and delicious brunch!

      14. Haliburton Highlands Outdoors Association

      (HHOA) Trout Fishery
      Dan Smith- Manager
      6712 Gerert Road, Haliburton, On. K0M 1S0
      (705) 457-9664
      Hhoa.on.ca

      30 min
    14. Waverly Brook Farms

      This week, Join Nancy Midwicki as she visits, Waverly Brook Farm - one of the oldest running farms in Haliburton County. Nancy has a heart-felt conversation with owners, Godfrey and Jean Tyler who practice biodynamics and the thoughtful philosophy of giving back to the land.

      The Tylers farm with the best of intentions, always generous with their knowledge and history of farming as well as discussing the political challenges as small, independent farmers in rural Ontario.

      Roasted Garlic Confit

      You will need the following ingredients to make this confit:

      6 heads fresh garlic, peeled and cloves separated

      2 sprigs fresh thyme
      2 cups good quality extra virgin olive oil

      Place prepared garlic cloves in a medium-sized saucepan. Pour in olive oil, add thyme springs. Bring to a gentle boil, then reduce to medium low heat for approximately 10-15 minutes or until cloves are light golden brown and soft.

      Creamy Horseradish Garlic Sauce for Roast Beef

      Using a food processor add the following:

      1 Cup mayonnaise, preferably olive oil based

      ½ Cup sour cream
      1 Tbsp Dijon mustard
      2 tsp bottled or fresh horseradish
      1/3 cup Roasted Garlic Confit with oil
      ½ tsp kosher salt
      ½ tsp fresh ground black pepper
      Blend until smooth. Taste and correct seasoning Keeps in the fridge, covered for 1 week.
      ROAST BEEF
      Preheat oven to 400ºF

      The first step is to bring the roast up to room temperature before roasting (1 hour).

      Step #1 Generously salt and pepper all sides of your roast

      Step #2 Place 2-3 Tbsp. Confit Garlic oil in the roasting pan, then sear all sides of the roast

      Step #3 Roast beef 20 minutes per pound, minus 20 minutes for resting,

      Step #4- using a fork, mash ½ cup Garlic Confit (cloves with oil). Spread this mixture over the surface of the roast while it rests.

      Carve and serve

      30 min
    15. Killara Station

      This week, Nancy Midwicki visits Killara Station and This season opens at Killara Station and why winter, because farmers farm 365 days of the year.

      30 min

    About Field 2 Fork

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    Field 2 Fork is a local food show that includes casual discussion about