Salamander Ridge Farm

06/23/2026

06/09/2026

The farm stand was closed today due to the rain, but the rain has let up and WE ARE OPEN! Come and get your fresh rainbow eggs and delicious fiddleheads!Eggs are $5/dozen and fiddleheads are just $2.50/pint.

We will be set up later under the canopy!

Delicious Fiddlehead Recipe:
Ingredients
fresh fiddlehead ferns
1 tbsp olive oil
2 tbsp butter, divided
2 cloves garlic, minced, or garlic powder
1 tbsp fresh lemon juice
Salt and black pepper to taste

Clean: Submerge the fiddleheads in a bowl of cold water, swishing them around to loosen any dirt. Remove any brown papery skin and trim the brown ends of the stems.
Par-boil: Bring a large pot of water to a boil. Add the cleaned fiddleheads and boil for 7 minutes to neutralize any natural toxins. Drain fiddleheads completely.
Sauté: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the garlic or garlic powder and cook for about 1 minute until fragrant.
Combine: Add the drained boiled fiddleheads to the skillet. Cook and stir for about several minutes until soft and lightly browned.
Finish: Remove from heat and toss with the remaining tablespoon of butter, lemon juice, salt, and pepper.

Enjoy!

06/06/2026

Our farmstand is open! Under the blue canopy we have fresh eggs, pickles, jams and jellies, dryer balls, and FIDDLEHEADS!!

We are just a couple of minutes west of Richard’s Landing, right on the highway at 1345 C Line!

06/03/2026

Pete will be at Algoma Farmers' Market this Saturday, with fiddleheads, goose eggs and preserves. Also scones!

05/16/2026

Our stand is open today! We are happy to add goose eggs to the menu. They are rich and creamy and make the most amazing pasta. They make the pasta so easy to work and provide an amazing flavour as well. Goose eggs are $2.00 each.

Goose Egg Pasta: (Recipe courtesy of Lidia Bastianich)
Ingredients
2 cups all-purpose flour
1/2 teaspoon of salt
1 goose egg
1/4 cup olive oil
3 tablespoons of cold water
Instructions
Combine the flour and salt in a large bowl (or food processor).
In another bowl, beat the goose egg, then add the water and olive oil.
Add the beaten goose egg, water, and olive oil mixture to the dry ingredients.
Mix until you have a stiff dough (will form a ball in the food processor).
Turn out onto a counter top dusted with flour. Knead the dough for 10 minutes. (If using food processor, knead for about 5 minutes).
Cover dough and allow it to rest for at least 20 minutes.

After resting dough, use a pasta roller to get down to the second-thinnest setting, (6 on our pasta machine) then cut into the shape and size desired.

Cook fresh pasta about 3 minutes or until desired texture is reached.
Yields about a pound of fresh pasta. This recipe made over 100 pierogi for us!

05/05/2026

The farm stand is open! Fresh eggs today, just $5.00/dozen. We are just a couple of minutes west of the Landing at 1345 C Line. Self-serve; cash or e-transfer.

05/01/2026

Getting ready for the orioles! Can’t wait

04/26/2026

Delicious Caesar Smash Burgers -recipe in the photos.