Welcome to Soil to Supper — you made it! 🎉 By being here you have taken a powerful step in your local food journey and we could not be more excited to have you as part of this premium community at Orchard's Landing Paisley. Before you dive in here is everything you need to know to get started: 1️⃣ INTRODUCE YOURSELF Head over to the 👋 Introductions category and tell us who you are, where you are from, and what brought you here. We would love to meet you personally! 2️⃣ EXPLORE THE CLASSROOM Head straight to the Classroom section to access our exclusive in depth courses, recipes, and the full Soil to Supper book content as it is being written. This is where the real magic happens! 3️⃣ JOIN THE CONVERSATION Browse through the categories and jump into conversations that interest you. Ask questions, share recipes, and connect with other passionate local food lovers. 4️⃣ ATTEND LIVE SESSIONS Check the 📅 Events Calendar regularly for upcoming live sessions with Sandra. These are intimate and interactive you can ask questions directly and connect with the community in real time. 5️⃣ CHECK BOOK UPDATES Keep an eye on the 📖 Soil to Supper Book Updates category for the latest behind the scenes previews and chapter updates straight from Sandra. 6️⃣ SHARE YOUR RECIPES Have a favourite local recipe? Share it in the 🍽️ Exclusive Recipes category. Your recipe could be featured in the Soil to Supper book! 🌟 A Few Things To Remember: ✅ This is a safe warm and supportive space — treat every member with kindness and respect ✅ There are no silly questions here — ask anything and everything ✅ The more you engage the more you will get out of this community — Sandra personally reads every post and comment, nothing goes unnoticed We are so glad you are here. Now let us get started! 🌱 — Sandra" NEXT: https://www.skool.com/soil-to-supper/-/rules

Did you know, if you saved some root crops in the ground, you could have been eating fresh produce tonight? I did. There are summer carrots (yummy baby carrots that people reject because they are too small) fall carrots (that people reject because they are too big) Winter carrots that people reject because they can't believe locally grown carrots can be stored well in people's basements) and spring carrots (that people reject because they believe a spring carrot will be mushy) Do people even like carrots? Garden carrots are my favorite vegetable (eaten raw) but I understand if you think you don't like carrots because your experience is eating bitter carrots grown with chemicals and dipped in bleach unless you are getting them from a local farmer. (Aka: me!) I forgive you. Just come to Orchard's Landing Paisley and try these sweet, delicate carrots before Peter Rabbit gets his fill! My filmer likes cooking so we cooked the ones I didn't eat raw. Mm. All good. Top with sour cream! That was supper tonight! And oops, we did eat it all. Barely enough for 2 hungry people. Ha ha. Yes, these were in the ground 24 hours ago. March 23, 2026

Yesterday, it was 15C. The big white patch in my yard turned green(ish). The little crocus' that popped through the day before, began to bloom. And then last night, the temperature plummeted to -11C. It began to snow and blow. That would certainly drive any sap back down the tree. The lack of visibility sent at least 10 vehicles into the ditch! These little blue flowers can endure the most amazing flucuations in temperature. Edible plants like garlic can handle the same thing. Somewhere nearby, the little garlic bulbs are doing the same thing. It is a March thing. Getting us ready for the season.

While the wind blows and the sun shines, winter and spring battle for place. Farmers have begun foraging the woods for food. It's time to make maple syrup, which will be used in many recipes in the months ahead. This is a fine art and most people find it fun to visit a sugar bush for a day or two, discovering why it's easier to buy this locally grown product rather than make it yourself.