Dandelion Corn Fritters

A seasonal favorite! Use those beautiful early dandelion blooms and greens to add colour and nutrition to the classic corn fritter. With the addition of crisp, traditional Cloud Horse to the batter and as the pairing, you will love this at your next relaxing Sunday Brunch. 


  • 1 cup unflavored coconut oil for frying
  • 1 cup sifted all-purpose flour (or flour substitute)
  • ½ tsp Baltic or pink salt
  • 1 tsp baking powder
  • ½ tsp Meadow Vista Blueberry Honey plus extra for drizzling on the fritter
  • 1 farm fresh egg
  • ¼ cup milk
  • 1 tablespoon butter, melted
  • ¾ cup Cloud Horse
  • 1 cup frozen corn
  • 1 cup fresh dandelion leaves, chopped
  • ½ cup yellow dandelion petals (separated from the flower)


Heat oil in a large cast iron fry pan to 365F.

In a mixing bowl, combine flour, baking powder and salt. Beat together egg, milk, melted butter and honey; stir into the flour mixture. Mix in the corn and dandelion greens.

Drop fritter batter by the spoonful into the hot oil, patting down to make a patty, fry until golden. Drain on paper towels.

When ready to serve, sprinkle dandelion petals and drizzle honey all over the fritters. Eat them while they are hot but are also good stored in the fridge and eaten cold or rewarmed the next day.

Best served with a glass of Cloud Horse!


MV Secret Granola Recipe

Granola is one of those foods that is perfect for so many things: breakfast, lunch, snacks or desserts. This granola is a packed with vitamins, protein and flavour.



Preheat the oven to 300°F,  with the racks in the top and bottom thirds.

Combine the oats, walnuts, coconut, salt, currants and orange zest in a large mixing bowl. Heat the butter over low heat and stir in the maple syrup. Whisk until throughly combined and then pour over the oat mixture. Stir until everything is well coated, at least 30 seconds. Divide mixture equally between two rimmed baking sheets and spread into thin layer.

Bake, stirring occasionally for 40-50 minutes or until granola is toasty and deeply golden. You may want to rotate pans once to ensure even baking

Remove from the oven and press down on the granola with a metal spatula-you'll get more clumps that way! Let cool completely and store in an airtight container at pom temperature.


  • 4 cups rolled oats
  • 1 1/2 cups walnut halves
  • 1 cup unsweetened shredded large-flake coconut
  • 1/2 tsp fine grain sea-salt
  • 2/3 cup dried currants
  • Grated zest of 2 oranges
  • 1/3 cup butter
  • 1/2 cup maple syrup
  • 1/3 cup bee pollen
Freshly made granola is hard to resist!

Freshly made granola is hard to resist!

Asparagus & Leek Crustless Quiche


 To feed four people, you will need:


  • 4 medium local free range eggs
  • 1 cup cream
  • 1 cup whole milk
  • 1 tbsp butter
  • 2tbsp olive oil
  • 2 tbsp corn meal
  • ½ cup Meadow Vista Cloud Horse honey wine
  • 2 cloves of garlic
  • 2 leeks, white part, washed of sand and chopped
  • 1 cup asparagus, trimmed and coarsely chopped
  • ½ cup red bell pepper, chopped
  • ¾ cup sharp cheddar cheese, shredded
  • ¼ tsp paprika
  • Salt and pepper to taste


Subtle, fresh flavors of leek, asparagus and egg get a boost of flavor when deglazing your pan with Cloud Horse traditional honey wine.

Toss the soggy crust in this spring-inspired crustless quiche. We used ramekins for individual servings at Easter brunch on the Farm, but you can use any shallow baking dish.



  1. Preheat oven to 350. Brush ramekins with butter and dust with corn meal .Place ramekins on a rimmed baking sheet.
  2. In a cast iron frying pan, sauté onions and garlic until soft, add asparagus and red bell pepper. When they start to brown, deglaze the pan with Cloud Horse. Set aside to cool.
  3. In a medium sized bowl, whisk together the eggs, milk, paprika, salt and pepper; Add cheese and veggie mixture, stir to combine.
  4. Spoon the egg mixture evenly into each ramekin. Bake until egg is cooked through, and golden brown, about 25-30 minutes.

Kamut & Honey Breakfast Bowl

Did you know, Kamut aids in digestion, helps you sleep better, increase mental clarity, and keep you feeling full longer?

Breakfast at the Farm

Breakfast at the Farm




Rinse Kamut and boil with 1 1/2c fresh water for 1 hour. While the grain is cooking, chop the dried fruit, put in a small bowl and cover with cool water. Do the same with the nuts.

When the grain is cooked, drain any access water and transfer the grain to a medium sized bowl. Drain off the water from the fruit and nuts and add to the cooked grain. Stir to combine.

Portion approximately 2/3c in your favourite breakfast bowl, top with 1/4 plain yogurt and drizzle with our blueberry honey. Enjoy!






  • 1c Kamut kernels
  • 1/2c dried local fruit, I used dried plums and cherries
  • 1/2c local hazelnuts
  • 1c plain yogurt with active culture
  • 1/3c Meadow Vista blueberry honey



Kamut, hazelnuts, plain yogurt, dried fruit, and Meadow Vista blueberry honey

Kamut, hazelnuts, plain yogurt, dried fruit, and Meadow Vista blueberry honey