The Land Our Food Comes From: New Moon Community Homestead New Moon Kale Salad with Lemon Garlic Dressing Dressing: • Olive Oil – 1/2 cup • Fresh Lemon Juice – 3 tbsp (about the juice of one lemon) • Apple Cider Vinegar – 1 tbsp • Garlic cloves – at least 3 whole cloves, but this is something you measure with your heart • Salt and pepper to taste Top with: • Pumpkin seeds • Fresh-shaved parmesan
Prairie Smoke Flowers at Ethan’s Garden. See story on page 13.
Komoka-Kilworth Delaware Villager
Dressing: Use a food processor or blender to make the dressing. Toss in garlic cloves and pulse, adding in the oil, lemon juice and vinegar. Add desired salt and pepper. Taste test and decide if you need more garlic. You probably do. Listen to your heart. Salad: De-stem your kale. Hold the stem with one hand and then strip the leafy parts away. Discard the stems for your compost. Rip the leafy parts into bite size pieces. To
Issue #93 July/Aug 2026 Your local community connector. The 100% locally owned and produced Villager is published ten times a year with thousands delivered free to area residences, set out at local venues, and posted online at www.villagerpublications.com Publisher: Barb Botten P.O. Box 134, Lambeth Station Ontario N6P 1P9 Barb@villagerpublications.com 519-282-7262 Managing Editor & Advertising: Barb Botten Barb@villagerpublications.com Content Manager: Michael Seguin All articles by Michael Seguin unless noted otherwise Graphic Artist: Jon Botten Copyright @ 2015 Villager Publications. All rights reserved. This magazine or any portion thereof may not be reproduced or used in any manner whatsoever without the express written permission of the Publisher. Information presented has been compiled from sources believed to be accurate at the time of printing however the Publisher assumes no responsibility for errors or omissions. We’d love to hear from you. Cover photo and article suggestions welcome. Contact Barb at Barb@villagerpublications.com
create tender, tasty leaves with less bitterness, pour some dressing on the kale and massage for one to two minutes. You’ll know you are done when the kale turns into a darker, glossy green. When ready to serve, add more dressing if desired and top with pumpkin seeds and fresh parmesan. (Be prepared to convert the kale-haters in your life! They will be asking for more!) New Moon Community Homestead is a biodynamic farm in Ailsa Craig that raises a wide variety of foods! They offer pasture-raised pork, chicken, beef and lamb along with a variety of vegetables. From strawberries to sweet corn and everything in between, their flourishing market garden is focused on soil health and is always free from chemical inputs.
New Moon—started by Mike and Kristina Courey—is now in its fifth growing season. The team consists of a dedicated mix of employees and volunteers who put their heart into growing food in balance with nature, and to creating opportunities for people to get to know the land their food comes from. New Moon offers an opportunity to connect with the farm through their event series “Farm Gate Fridays”, held from 5 to 8 pm on the second Friday of the month. Kristina describes it as a laid- back evening with live music, unique local vendors and a delicious farm to fork meal. It’s always a relaxing night where people can enjoy the beauty of the land that grew their meal. This month it will be held on Friday, July 10th. You can find New Moon every Saturday at the Komoka Community Market. Now in their second year at Komoka, New Moon is overjoyed to connect with the other great vendors and awesome customers who come every week. More information about New Moon Community Homestead is available at www.newmooncommunityhomestead.ca.
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