Resting on our large property, nestled behind our ponds, patios, and fountains, is a secret garden.
Maintained by some of the amazing people at The Working Centre, we donated this "little" garden of 3 acres to a local initiative that produces and sells vegetables and flowers and aims to educate about sustainability.
This summer was as abundant as ever, and word has been spreading about this secret source of local goodness. We managed to capture some of the growth, harvest, and hard work that went into this past season!
See for yourself: (and don't forget to check out our favourite market garden reciepe at the end!)
A few sunflowers for the Flower Market.
Thanks to these hard working volunteers from The Working Centre!
Rows upon rows of vegetables.
Squash and zucchini galore!
Even in stormy weather, the garden keeps going.
The snow peas were booming this summer!
The Hacienda team even volunteered some time to garden.
If you like these market garden photos, you should see the ones taken by our brides and grooms amongst the flowers.
Now that you've seen the produce, we'll show you what to do with it!
Here's our favourite receipe from the Working Centre newsletter this summer:
Spicy Black Bean Stuffed Peppers
- 2 peppers, any colour
- 1/2 sweet onion, diced
- 1 clove garlic, minced
- 1 TBSP olive oil
- 1 can black beans, drained and rinsed
- 1/4 cup water
- 2 tsp cumin
- 2 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- A pinch of cayenne pepper (to taste)
- 1/2 cup organic sweet corn
- 1/2 cup shredded Colby Jack cheese (or cheese of choice)
- Fresh cilantro, salsa, and sour cream for serving
- Preheat oven to 400°F.
- Cut a slit through the entire length of each of your peppers.
- Place them on a baking sheet and roast for 15 minutes, until the skins are softened and beginning to blister. (This step is optional if you just want to eat from a warmed pepper rather than a roasted pepper.)
- Saute onion in olive oil until soft and clear.
- Add garlic until it smells amazing (just a couple of minutes).
- Stir in your black beans and water.
- Add your cumin, chili powder, paprika, salt, and cayenne. Stir, cover, reduce the heat to low, and simmer for at least 15 minutes (up to 30 mins).
- Stir in the corn. Divide the bean mixture evenly among the two peppers and sprinkle with cheese.
- Broil for 3 minutes until the cheese is melted and bubbling.
- Garnish with fresh cilantro, salsa, and sour cream (if you'd like).