Equal parts memoir, cookbook, and love letter, County Heirlooms collects stories and recipes from chefs, farmers, and other food producers who are making their mark in Prince Edward County. Each contributor offers a glimpse into what fuels their love for food, and what keeps them doing what they do—from cultivating honeybees and growing heirloom tomatoes to cooking for two or for crowds. Featuring 42 interviews, recipes, and photos, County Heirlooms is a celebration of food in all its forms.
Royalties from sales of the book will support
Food to Share, a PEC-based initiative working to address food insecurity.
"County Heirlooms offers both tantalizing, approachable recipes and candid conversations with food producers, brewers, entrepreneurs and food stylists. .. Wollenberg and Leigh Nash succeeded in throwing a really fab dinner party. "—Harrowsmith
Leigh Nash runs Invisible Publishing, which landed in Picton in 2016 by way of Marmora, Montreal, Halifax, and Toronto. She is the author of Goodbye, Ukulele, and in addition to making books, she is also a tarot card reader.
Natalie Wollenberg owns and operates (alongside her husband, Drew) The County Canteen and 555 Brewing, both of which are located in Picton, Ontario. Originally from Australia, she’s a former nurse who now calls Prince Edward County home.
Introduction / preface
I've always been interested in the stories of how people have arrived in the County or decided to stay, and where they’ve come from, and why they're here now. How did they grow up, and how did they get into cooking (or farming, or beekeeping, or maple sugaring)? What have they learned along the way? What drives them to keep going? What's next? The idea for County Heirlooms came from being lucky enough to be submerged in to the hospitality industry in Prince Edward County. It's a tight-knit group; our farmers, food producers, and chefs work close together. And we're lucky to live in a place where farm produce is so accessible. It's nothing out of the ordinary to go to a local restaurant and see a farmer dropping off produce and talking to a chef about what's going to be available in the weeks to come. But even in a place where food is so accessible, there are still community members who experience food insecurity as part of their daily life.
I became involved with Food to Share after pouring beer at their yearly charity event, during which a local chef cooked for 120 people. Volunteers served beer, wine, and a three-course meal made from locally donated produce. It was inspiring to see so many people come together to try and improve local food security. Food to Share's concept is simple: use locally grown food to produce prepared meals that can be distributed through food banks and community other groups. As part of Food to Share's regular programming, twice every week, volunteers come together in a community kitchen and cook 120 fresh for the local food banks. Seeing all of this work, and the continued need for it, I wanted to do something more. All royalties from sales of County Heirlooms will go to support Food to Share's ongoing programming. I hope you learn something new from these interviews, or are inspired to try a new recipe and share it with someone, or to volunteer in your local community.
—from the introdcution by Natalie Wollenberg
"County Heirlooms offers both tantalizing, approachable recipes and candid conversations with food producers, brewers, entrepreneurs and food stylists. .. With County Heirlooms, Wollenberg and Leigh Nash succeeded in throwing a really fab dinner party. Bonus: You don’t have to beg for the secret recipes. They are all here, from Maple Honey Cornbread to Chiles Rellenos to Dill & Garlic Sauerkraut. Don’t be late to this party. "—Harrowsmith
"Prince Edward County is home to some of the best culinary finds in Ontario, so it’s no surprise that a new cookbook pays tribute to the region known for wineries, five-star bed-and-breakfasts and fine dining. Take a trip to Canadian wine country through stories and recipes from chefs, farmers and food producers in the area, who break down everything from growing the perfect heirloom tomatoes to cooking for a crowd. "—Ontario Culinary
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