By Chef Elizabeth
I am a farm-to-table chef who lives in rural Ontario, Canada. I run an organic farm where I grow produce to sell at local farmers' markets and to create my signature line of sauces, pickles and preserves of all types. I also own and run EP Culinary – a food studio and catering company that focuses on local suppliers.
I am living my dream. I have the chance to grow my own produce and create recipes and foods to share with my friends and family. My goal is to open a farm-to-table cooking school that teaches both the art of organic farming and cooking. In essence the joy and satisfaction that comes with being a farmer-chef!
Want to rediscover what made grandma’s house the fun place we all remember? Capper’s Farmer — the newly restored publication from the rural know-how experts at Grit.com — updates the tried-and-true methods your grandparents used for cooking, crafting, gardening and so much more. Subscribe today and discover the joys of homemade living and homesteading insight — with a dash of modern living — that makes up the new Capper’s Farmer.
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