Happy Easter!

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Hopefully we saw Winter's last gasps this week. Although cold and snowy, we've been kept quite busy at the Tea Room.

Since this week is Easter week, we thought we'd welcome the Spring season by celebrating with an Easter special. We decided to create a seriously decadent Easter chocolate cake, decorated with our own little meringue bird nests. We'll be offering it half price per slice with every main order this week.

A nest for every slice!

Meanwhile, elsewhere at the farm things are starting to progress. We're finally getting some things done in anticipation of our Spring planting.

The first thing accomplished was the pruning of the old Concord grape vines. This was rapidly done; however, we still need to rebuild the trellises (perhaps we'll have time this Fall).

Finally reached the grapes just in time for pruning.

Even our Maple syrup is coming along quite fine. We're at the stage of finishing some of it in the Tea Room kitchen.

The Maple syrup is generating a heavenly smell in the kitchen.

This year's Maple syrup is quite different than last year's. It is very dark and rich in flavour. It actually seems that the sap has a much greater sugar content.

We'll quickly close this week by wishing all our readers a very Happy Easter and with a picture of our major project: the accessory building. The weather has not slowed down this team and we're already looking forward to move some of our equipment within the week,

Our accessory building is rapidly taking shape.