Zucchini blossoms stuffed with Guernsey Gold Ricotta cheese from Upper Canada Cheese dipped in Mark Trealout’s eggs and fried in Sterling butter.

`Heidi Noble’s Chilled English Pea Soup from“”Menus from an Orchard Table”.

Pulled pork (based on recipe in Edible Toronto).

Springbrook Farm pork butt (Randrace/Yorkshire crossed with Duroc) brined, rubbed with paprika, dry mustard, oregano, sugar and black pepper, injected with Finlayson organic apple cider and McCutcheon maple syrup, slow cooked over hardwood charcoal and apple wood at 225, served with BBQ sauce made with Ontario Natural Tomotoes, Finlayson organic apple cider vinegar, sugar, hot pepper flakes, hot sauce, black pepper.

Cole slaw, sweet potatoes and collard greens

Pavlova with mixed summer fruit and whipped Harmony dairy organic cream.

(All ingredients were purchased at the Brick Works Farmer’s Market and Culinarium (or from the garden).