Retail

Frozen Strawberries locally sourced from Barrie Hill Farms. Sweet, tart and juicy, these strawberries are excellent eaten on yogurt or cereal, and used in smoothies, desserts or to make preserves.

Keep frozen for up to 12 months.

Barrie Hill Farms is in Springwater, ON and is owned and operated by the Gervais family. Purchased back in 1968, the farm operated as a tobacco farm for about a decade. In the late 1970s, the Gervais family began growing strawberries, and eventually added highbush blueberries to their offering. They now grow their highbush blueberries on over 40 acres of land and are one of the biggest highbush blueberry farms in Ontario!

This product travelled 90.1 km to reach our warehouse.

If you haven't tried this black bean sauce from Ying Ying Soy Food, you are missing out! Ying Ying Soy Food's Black Bean Sauce can be added to your favourite stir fry, used as a cooking sauce, used to marinate tofu or meat, or even to dip your favourite 100km Foods veggies in!

Ingredients: Organic Fermented Black Beans, Garlic, Ginger, Soy Sauce, Sunflower Oil, Cayenne Pepper.

This product travelled 34.9 km to reach our warehouse.

Ying Ying Soy Foods' Black Bean Tofu is a crowd favourite among 100km staff! Beautifully marinated in their own fermented Black Bean Sauce (also available at The Market!). There is subtle spice and umami that beautifully compliments the delicate flavour of the tofu. A must-try!

Ying Ying Soyfood is a small family-owned and operated artisan tofu producer that has been proudly serving Canadians with the cleanest and best tasting tofu products since 2001. Ying Ying Soyfood uses no chemical additives to reflect their belief that food needs to be pure and clean. They also only use Certified Organic, Non-GMO soybeans grown in Ontario.

Ingredients:

Certified organic Non-GMO soybean, Water, Black bean sauce, Fresh ginger, Garlic, Soy sauce (water, soybean, wheat), Sea salt, Cayenne pepper, Sunflower oil, Nigari*

*Nigari is a natural coagulant extracted from deep sea water

Diala's Kitchen: Plant-Forward and Pescatarian Recipes Inspired by Home and Travel

Author: Diala Canelo

Published: 2020

Details: Hardcover

Food and travel writer Diala Canelo shares 100 healthy, vegetable-forward recipes inspired by her international travel.

On any given day, you'll find Diala Canelo travelling around the world, walking the streets of her favourite cities-- including Barcelona, Paris, Melbourne, Mexico City, Florence, and Santo Domingo, where she grew up near the sea--places that inspire her flavourful and nourishing cooking. Influenced by local flavours, fresh ingredients, and a passion for healthy meals made from scratch, Diala's recipes embrace the beauty in simply prepared, vegetable-forward, pescatarian-friendly cooking. Diala's Kitchen is a collection of bold and flavourful recipes inspired by home and travel, with stunning food and photography from afar, that food-lovers will want to cook and enjoy with family and friends. With over 100 recipes including Salmon Tacos with Chipotle Crema, Blackened Fish with Creamy Yucca Fries, Wild Mushrooms Over Creamy Polenta with Mascarpone, Coconut Flan, Salted Caramel and Vanilla Pots de Crème, and Caramelized Banana and Cinnamon Loaf, Diala will take you to all the corners of the world and animate your kitchen with lively flavours.

About the Author:

Diala Canelo is the recipe creator and writer of Diala's Kitchen, a food and travel blog where she shares recipes inspired by her trips around the world. She grew up near the sea in Dominican Republic, and later moved to Canada where she fell in love with all things cooking and baking. She graduated from Le Cordon Bleu in Mexico City, where she obtained a Grand Diploma in pastry and bread making. Her diverse travel experiences as a flight attendant have given her the chance to taste food from many different cultures and share her gorgegous photography. Diala has been featured on Food52, The Feed Feed, and Flare magazine. She lives near Toronto, Canada with her daughters, Isabella and Gabriela, her partner, Warren, and their two pets, Oliver and Blue.

Langdon Hall: A Cookbook

Authors: Jason Bangerter and Chris Johns
Published: 2022
Details: Hardcover

From Langdon Hall Country House Hotel & Spa—the luxury Relais & Châteaux property in Canada—comes award-winning Chef Jason Bangerter's stunning collection of recipes in a deluxe cookbook.

Langdon Hall: A Cookbook, is a stunning collection of seasonally inspired recipes with notes on techniques, wine pairings, and stories about ingredients, cooking, farmers, and purveyors. Featuring gorgeous food and location photography throughout, readers will be transported to the century-old luxury estate. Some of the dishes are ambitious and others are simpler and come together easily—all within the reach of the home cook.

Nestled within the Carolinian Forest in southwestern Ontario, Langdon Hall is one of the Canada's most gorgeous country house hotels. Renowned for exquisite cuisine that changes with the seasons to reflect the reaps of the harvest—wild produce growing in abundance on the property and the bounty of the kitchen gardens—Chef Jason Bangerter offers guests an unforgettable dining experience. In the spring this might mean Sweet Pea Tart with Fresh Peas from the Garden and Buckwheat, and the summer might inspire Sea Scallops with White Beet Purée and Beetroot Cream. Upon the arrival of first frost, seasonally inspired dishes include Autumn Squash Soup with Sweetbreads, Chestnuts and Orchard Apple, or Sweet Corn and Mustard Caramel with Brown Butter Pound Cake and Popped Sorghum. Snow-covered months of winter offer comforting dishes like Beef Short Rib and Rutabaga with Black Truffle and Madeira Jus, or a decadent Milk Chocolate Tart with Cocoa Crust and Passion Fruit.

About the Authors: Jason Bangerter is Executive Chef at Langdon Hall Country House Hotel & Spa, an award-winning Relais & Châteaux property. His career spans nationally and internationally, working alongside some of the world's leading chefs. Bangerter has received various awards over his career including the Rising Chef Award in Paris in 2015, Hospitality Pinnacle Award for Chef of the Year 2017, Canada’s 100 Best Farm to Table Award 2017, Ontario Hostelry Institute Chef Gold Award 2017, and the DINE Magazine Award for Outstanding Chef 2020-2021. He lives in Milton, Ontario.

Chris Johns is one of Canada's most respected food critics and food writers. His writing has appeared in en Route, The Globe and Mail, Wallpaper, Toronto Life and many international publications. He is the author of A Taste of Prince Edward County and the co-author, with Anthony Rose, of The Last Schmaltz and co-author, with Derek Dammann, of True North. He lives in Toronto, Ontario.

My New Table: Everyday Inspiration for Eating & Living

Author: Trish Magwood
Published: 2021
Details: Hardcover

A beautiful cookbook of fresh, simple, and seasonally inspired recipes for every table, from the bestselling and award winning author of dish entertains and In My Mother's Kitchen.

Trish Magwood—chef, food and lifestyle entrepreneur and expert, and mom—has had a lot of change in her life since her last cookbook. Through the blending of families, an ever-evolving career, and the renovation of a new home, her table—the place where she comes together with her family and friends to gather, eat, and connect—has been the anchor. In this new cookbook, she shares the easy, seasonal, and delicious family recipes she has created to feed the three happy generations of family and friends who regularly revolve around her table.

The recipes in My New Table use fresh, local ingredients that follow the rhythm of the seasons, paired with simple preparations so that their natural flavours shine. As Trish says, she is a “salt and pepper, butter and olive oil kind of cook,” and her ingredient-driven recipes suit any day of the week—from midweek evening dinners, to leisurely weekend get-togethers. With My New Table, Trish has created both a must-have recipe collection, and a stunning lifestyle look-book, featuring gorgeous food, interiors, and lifestyle photography throughout. In this book, she shares her inspirations, for both food and style, from life in the city and at home on the farm. My New Table invites you to gather your loved ones around the table, and enjoy the simple pleasures of everyday eating and living together.
About the Author: Trish Magwood is a food and lifestyle industry authority, trend leader and experienced entrepreneur. She is a chef, award-winning cookbook author, television host, producer, creator, entertainer and mom of three kids with one shoe in the city, one boot on the farm. She was the creator and host of party dish and a judge for Food Network Canada's Family Cook-Off. She was also the founder of the popular dish cooking studio.

The New Farm: Our Ten Years on the Front Lines of the Good Food Revolution.

Author: Brent Preston

Published: 2017

Details: Paperback

The inspiring and sometimes hilarious story of a family who quit the rat race and left the city to live out their ideals on an organic farm, and ended up building a model for a new kind of agriculture.

How to Eat with One Hand: Recipes and Other Nourishment for New and Expectant Parents

Author: Christine Flynn & Emma Knight

Published: 2021

Details: Paperback

Over 80 simple, feel-good recipes and 20 essays that take you behind the blackout curtain of early motherhood, where Christine and Emma, the two perfect allies for any new mom, await.

How to Eat with One Hand was born of candid conversations between renowned chef Christine Flynn and Greenhouse beverage company co-founder Emma Knight when motherhood took them by surprise within a few months of one another.

This unique collection offers over 80 simple, delicious recipes for every stage of new motherhood. Satisfy your cravings with must-haves like A Very Good Hamburger, Spicy Noods, and Chocolate Sheet Cake with Sour Cream Frosting; give your future sleep-deprived self a gift with satisfying make-ahead meals like White Beans and Greens, Fairy Godmother Minestrone, and Chocolate Chip Banana Bread; and later, please all the palates at the table with Spanish Tortilla, Molasses Brown Bread, and Chilaquiles. In addition, a handful of simple DIYs will help you keep your kids occupied, care for yourself, save money, and reduce your household waste.

So whether you’re newly pregnant and nothing could be better than the thing you want to eat right. now. Or whether you need creative ideas to feed your growing family and their growing appetites, How to Eat with One Hand has you covered.

In addition to recipes, Christine and Emma offer sustenance of another sort as they recount key moments of their lives as new mothers in 20 essays that are by turns laugh-out-loud funny and so heartwarming you may find yourself asking, “Is someone chopping onions in here?” Whether they get it right or get it wrong, they always get through it—and with How to Eat with One Hand on your shelf, you will too.

Rob Rainford's Born to Grill

Author: Rob Rainford

Published: 2012

Details: Paperback

Chef Rob Rainford takes grilling to a whole new level--with over 100 recipes and 20 complete menus, all designed for your backyard barbeque.

For Rob, grilling is about entertaining. It's about gathering friends and family together and spending time cooking and eating outdoors. It's also about pushing the boundaries of what you think you can do on the grill. Born to Grill takes you where no other barbecue book has gone before.

• 20 international menus, suitable for both charcoal and gas grilling
• Over 100 diverse recipes designed to mix and match
• Unique flavors and dishes from around the world
• Great for novices and grill masters alike

Born to Grill includes advice on the tools and equipment you'll need to grill like a pro. It also unveils the Rainford Method--a set of techniques designed to take your barbecuing to the next level. Born to Grill gives you all you need to master your grill, embrace the outdoor cooking experience and wow your friends and family with delicious dishes from around the globe--all in your own backyard.

About the Author:

Rob Rainford is a professionally-trained Canadian Chef, who was born in Jamaica and grew up in downtown Toronto, surrounded by the smells of sizzling grills. He graduated from George Brown College and his professional career has taken him all over the world. Rob was host of the wildly popular Food Network TV show, License to Grill (which aired in Canada, the USA, Australia, Africa and Asia), and has spent the last two years perfecting his signature style, The Rainford Method, unveiled in this book. Rob has always loved mastering the challenges that unravel when working with a wider variety of foods, but his one true love has always been the grill. He lives in Toronto with his wife and two daughters.

German style Bratwurst. Mild yet fantastic!

Seed to Sausage is based in Ottawa, ON and specializes in charcuterie and sausages. Mike’s goal at Seed to Sausage is use local ingredients wherever possible, and with as few additives as possible. The end result: a fantastic line of cured meat products.

Gluten-Free
Nitrate Free
Raised Without Antibiotics

This product travelled 291 km to reach our warehouse.

Spent Goods’ Sourdough loaf was voted one of the Top breads by NOW Magazine readers and featured on CBC, Edible Magazine, and BlogTO.

Their 48-hour, 100% naturally-leavened process enhances flavour and nutritional value, promotes digestion, and increases shelf life. But their uniqueness comes from incorporating barley grains that have already been used to make beer.

100% of the flour used is grown in Ontario using traditional stone milling techniques to preserve the integrity and unique character of the grain.

• 100% Plant Based (no eggs, no dairy)
• 100% Halal (we recover the barley before yeast is added that converts it into beer)
• NO preservatives or additives
• 25% whole grains
• NO commercial yeast and naturally leavened - better for gut health (lower gluten, less glycemic response)

Ingredients: organic hard unbleached wheat flour, water, organic hard whole wheat flour, brewery barley grain, organic sourdough culture, sea salt.

Shelf life: 4 days in a bag at room temperature. Freeze up to 3 months.

Made in Toronto by The Spent Goods Company in partnership with Blue Collar Bakery & Halo Brewery.

This product travelled 8.8 km to reach our warehouse.

Buffalo Bliss is a six week old soft ripened brie cheese made with creamy buffalo milk from Hope Artisan Dairy Co-Op in Alymer. Best enjoyed on it's own or with a flavoured jelly (check out our Provisions Jellies in our Grocery section for the perfect compliment).

Gunn’s Hill is a small, artisanal dairy located in Woodstock. Shep Ysselstein crafts small-batch cheeses made with a marked Swiss influence. Shep’s family have been farming in the region since the 1950s.

This product travelled 140 km to reach our warehouse.

Brie Cheese from Gunn's Hill Artisan Cheese, their "Brigid's Brie" is a soft surface ripened cheese made with cow's milk from their family farm. This brie is free of stabilizers and preservatives and thus sold with a 'best between' date for your enjoyment. Each batch is aged six weeks and is delicately handled to preserve it's creamy centre. This brie is best enjoyed on it's own or with a flavoured jelly (check out our Provisions Jellies in our Grocery section for the perfect compliment).

Gunn’s Hill is a small, artisanal dairy located in Woodstock. Shep Ysselstein crafts small-batch cheeses made with a marked Swiss influence. Shep’s family have been farming in the region since the 1950s. Shep sources the milk for their line of cheeses from his family farm.

This product travelled 140 km to reach our warehouse.

Salted or unsalted, this is the delicious kind of butter that your grandparents would have eaten. A world-class product produced organically and regeneratively just over 2 hours west of Toronto.

St. Brigid's Creamery butter is made from 100% A2 Jersey cream, bringing a superior flavour, texture, and mouthfeel. St. Brigid's Creamery butter is barrel churned to the European style 84% fat content and is truly a standout product.

St. Brigids Creamery is an innovative Canadian dairy implementing regenerative organic land management and animal welfare practices. This herd graze on grass and healthy pastures year round. This results in a butter its vibrant yellow hue. Owner and founder Bill van Nes is a fifth generation dairy farmer, and first generation organic farmer committed to excellence and regeneration.

This product travelled 73.6 km to reach our warehouse.

Golden Dawn Butter is locally manufactured by Alliston Creamery in aptly named Alliston, ON. Their creamy local salted butter, melts quickly on the tongue, and leaves a a slightly salty finish. Golden Dawn Butter is Alliston's signature butter and is ideal for for cooking with, or slathering over freshly baked goods.

Alliston Creamery is one of the last remaining independent dairies in Canada! They are family owned and have been in operation since 1968 and remains quite small-scale, processing only 15,000lbs of butter daily.

This product travelled 73.6 km to reach our warehouse.

Golden Dawn Butter is locally manufactured by Alliston Creamery in aptly named Alliston, ON. Their unsalted butter is rich, creamy, and melts quickly on the tongue. Golden Dawn Butter is Alliston's signature butter and is ideal for for cooking with, or slathering over freshly baked goods.

Alliston Creamery is one of the last remaining independent dairies in Canada! They are family owned and have been in operation since 1968 and remains quite small-scale, processing only 15,000lbs of butter daily.

This product travelled 73.6 km to reach our warehouse.

PORTION SIZE: 3 inch square per blondie. 2 blondies per pack.

INGREDIENTS: Stirling Butter, Murray's Farm eggs, organic cane sugar, brown sugar, organic flour, kosher salt and baking powder.

COOKING INSTRUCTIONS: (Blondies are fully cooked vacuum packed and frozen.) Defrost Blondies overnight at room temperature.

This product travelled 20.5 km to reach our warehouse.

INGREDIENTS: Grain Process: Organic all-purpose flour, organic cane sugar, baking powder, kosher salt. 100km foods: Stirling unsalted butter, Harmony Organic 35% cream, Barrie Hill Farms frozen blueberries.

COOKING INSTRUCTIONS: (Scones are fully cooked vacuum packed and frozen.) Defrost scones overnight in the fridge. To reheat place in a 350 Fahrenheit oven for 15 minutes until warmed through.

This product traveled 20.5 km to reach our warehouse.

PORTION SIZE: 3 inch square per brownie. 2 brownies per pack.

INGREDIENTS: Stirling Butter, Murray's Farm eggs, organic cane sugar, brown sugar, organic flour, kosher salt and Chocosol dark chocolate.

COOKING INSTRUCTIONS: (Brownies are fully cooked vacuum packed and frozen.) Defrost Brownies overnight at room temperature.

This product travelled 20.5 km to reach our warehouse.

PORTION SIZE: 125g per tart. 2 butter tarts per pack.

INGREDIENTS: Organic flour, organic cane sugar, Murray's Farm eggs, organic brown sugar, vanilla, nutmeg, kosher salt. From 100km Foods: Stirling butter, Ennis maple syrup, Harmony Organic 35% cream.

COOKING INSTRUCTIONS: (Butter tarts are fully cooked vacuum packed and frozen.) Defrost butter tarts overnight at room temperature.

This product travelled 20.5 km to reach our warehouse.

Real Canadian Gold canola oil is 100% pure virgin, cold pressed, and Non-GMO project verified. Sustainably cultivated, processed and packed in Ontario.

This canola oil is great for baking, pickling, frying and BBQ. The high quality of this canola oil makes it a great finishing oil as well. Rich in Omega 3, 6, and 9 and 100% local.

This product travelled ~138 km to reach out warehouse.

Roasted cauliflower florets and veggies simmered in coconut milk and spices from Magic Oven.

Keep refrigerated. Consume within 4 days of opening.

Cooking/Reheating Instructions: Pour contents into a saucepan and bring to a simmer on medium heat stirring occasionally.

Ingredients: Cauliflower, sweet potato, carrot, peas, coconut milk, spices

Dietaries: Vegan and Gluten Free

Magic Oven has been family owned for over 23 years and has always been at the forefront of conscious cooking that respects the ingredients and the eater. Crafted from scratch, using sustainable, local, and organic ingredients.

This product travelled 10.6 km to reach our warehouse.

A Canadian twist on a popular Zimbabwean dish, featuring carrots and kale cooked with flavourful fresh tomatoes and onions. These pies are vegan.

Mnandi is a Ndebele word that means delicious and it is the brand name of these Zimbabwean Style Savory Pies. The pies are flaky and filled with delicious, exotic tasting filling that is seasoned with spices imported from Zimbabwe.

Ingredients: Carrots, kale, tomatoes, onions, cremini mushrooms, salt, black pepper, olive oil, aquafaba. Puff pastry: Wheat flour, non-hydrogenated vegetable shortening, water, salt, sugar, vegetable oil (soybean oil). Contains wheat, soy. May contain sesame.

Warming instructions
For best instructions, warm in a convection oven or toaster oven. These pies can be served warm but it is just as yummy at room temperature.

Heating from Frozen

• Preheat the oven to 300 Degrees Fahrenheit. Place pies on a baking sheet and warm for 25 – 30 minutes. Let stand for 2 minutes before serving.

Heating from Cold (stored in the refrigerator)

• Preheat the oven to 300 Degrees Fahrenheit. Place pies on a baking sheet and warm for 7 – 12 minutes. Let stand for 2 minutes before serving.

Shelf Life: 7 days in the refrigerator, 60 days frozen

This product travelled 22.6 km to reach our warehouse.

A spicy vegetable curry bursting with beans, bell peppers, tomatoes, onion and carrots. These pies are vegan.

Mnandi is a Ndebele word that means delicious and it is the brand name of these Zimbabwean Style Savory Pies. The pies are flaky and filled with delicious, exotic tasting filling that is seasoned with spices imported from Zimbabwe.

Ingredients: Bell peppers, tomatoes, onions, carrots, beans, curry, salt, black pepper, olive oil, aquafaba. Puff pastry: Wheat flour, non-hydrogenated vegetable shortening, water, salt, sugar, vegetable oil (soybean oil). Contains wheat, soy. May contain sesame.

Warming instructions
For best instructions, warm in a convection oven or toaster oven. These pies can be served warm but it is just as yummy at room temperature.

Heating from Frozen

• Preheat the oven to 300 Degrees Fahrenheit. Place pies on a baking sheet and warm for 25 – 30 minutes. Let stand for 2 minutes before serving.

Heating from Cold (stored in the refrigerator)

• Preheat the oven to 300 Degrees Fahrenheit. Place pies on a baking sheet and warm for 7 – 12 minutes. Let stand for 2 minutes before serving.

Shelf Life: 7 days in the refrigerator, 60 days frozen

This product travelled 22.6 km to reach our warehouse.