In this episode, I sit down at the table with Mike and Vicky Ffrench of Cookstown Greens, a family-run organic farm growing an exceptional selection of microgreens and root vegetables in Cookstown, Ontario. Known for their commitment to quality, flavour, healthy soil, and sustainable growing practices, Cookstown Greens represents the connection between thoughtful farming and the ingredients that inspire chefs, restaurants, and communities.
Mike and Vicky share the story of Cookstown Greens, the journey of building and growing a family-run agricultural business, and what it takes to produce vegetables that stand out in both flavour and quality. We explore the relationship between farmers and chefs, the importance of understanding where food comes from and why great ingredients begin with the work done long before they reach the kitchen.
Listeners will gain insight into the dedication, innovation, and care required to operate a modern farm while maintaining a connection to the land and the people who enjoy its harvest. This conversation is a reminder that behind every memorable dining experience is a story, one that often begins with the farmers who nurture the ingredients from the very beginning.
Join me for this podcast. Take a break. Listen in.
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