In Kingston, the distance between farm and plate is measured in minutes — and built on relationships that shape every dish.
Every dish has a story. Chefs and farmers work side by side, turning local ingredients into menus that celebrate the land, the people and the community that support them. In Kingston, the distance between farm and plate is often measured in minutes rather than kilometres. This proximity has quietly shaped one of the region’s distinctive culinary identities. Long regarded as a historic waterfront city, Kingston has transformed into a food destination where chefs and restaurateurs build menus not just around seasons, but around relationships.
It is not uncommon for kitchens to source produce, meats and specialty ingredients from farms located less than 20 minutes away. That immediacy fosters more than freshness — it creates a direct line of trust and transparency between those who grow the food and those who serve it. Farmers and chefs know each other by name, often collaborating on crop planning, resulting in menus that feel rooted in place.
This connection to the land highlights a broader philosophy that defines Kingston’s food scene: accessibility to local products, clarity around sourcing and a shared commitment to community. It is an approach that extends beyond the plate, shaping how businesses operate, how stories are told and how guests engage with their food. In many ways, Kingston’s terroir is found not just in soil and climate, but in the people and partnerships that bring each ingredient to life.
Top: Charles Summers harvests at Salt of the Earth Farm, where more than 100 varieties of vegetables and herbs are grown each season using succession planting and other practices focused on soil health, sustainability and accessibility.
Bottom: Chef Jamie Hodges, shown left, and sommelier Amber Thom, owner of The Everly Restaurant & Lounge, work closely with local farms to build seasonal menus. Salt of the Earth Farm provides kale, among other vegetables, for the Everly’s beloved kale salad. Photos by Matthew Liteplo.
Rooted in new beginnings
Salt of the Earth Farm stands as a prime example of how local farms are shaping the region’s food identity. Founder and farmer Charles Summers did not set out, at least initially, to build what the farm has become today. After years spent homesteading and working on farms in Nova Scotia’s Annapolis Valley, a return to Ontario followed what he describes as a “thorough life crash out,” with plans to leave agriculture behind entirely. It was not until an unexpected opportunity arose — access to a parcel of vacant land just outside the city. “I thought I would never farm again,” Summers notes. “But the opportunity came up… so I decided to give it one more try.”
That decision, made in August 2013, marked the beginning of Salt of the Earth Farm. The land along Highway 2 was far from ideal, having been left roughly 50 years without proper cultivation. Initial work began with fall ploughing, followed by drainage improvements in the spring. By 2014, the first growing season was underway, powered in part by draft horses and a small team, a humble and somewhat unconventional start for what would become a thriving family-run operation.
Today, the scale and scope of the farm have expanded significantly. What began as five acres has grown into approximately 25 acres of actively cultivated land, supported by a broader 95-acre property in nearby Lyndhurst. “It’s gone from being pretty small and archaic to something that now resembles a commercial vegetable operation,” Summers says.
Diversity is at the heart of the farm’s production model, with more than 100 varieties of vegetables and herbs grown each season. Succession planting keeps the offering dynamic, often surprising even regular customers. “A lot of people at our roadside markets don’t actually believe we grow it all,” he adds.
The farm incorporates many organic principles and inputs, with a strong emphasis on soil health, minimal spraying and responsible stewardship. The guiding philosophy is less about labels and more about outcomes — growing high-quality food in ways that are sustainable and accessible. “We make our living from the soil, so building and protecting it is extremely important,” he explains. That ethos extends to affordability as well, with pricing often aligned with conventional grocery stores in an effort to challenge the perception of local food as a luxury.
That commitment to quality and consistency has made the farm a trusted partner for local kitchens, including The Everly Restaurant & Lounge in downtown Kingston, where its produce appears on the menu in dishes such as the signature kale salad. For owners Chef Jamie Hodges and sommelier Amber Thom, the relationship is practical and rooted in shared values. “We are so fortunate to have built a solid relationship with Salt of the Earth over the past 10 years, where they will specifically grow what we need for our seasonal menus,” Thom says. “We speak in the off-season about the year ahead. Our weekly orders are picked and delivered that same afternoon. The freshness is unparalleled.”
That proximity is more than convenience —it is foundational to how restaurants such as The Everly operate. “It’s always been a cornerstone of our business to support local farmers and food producers, to keep the money in the local economy,” Thom adds.
In turn, that relationship shapes what appears on the plate. “Our food tells a story of place,” she says. “Our philosophy is rooted in transparency. When you see a farm’s name listed on the menu, it’s an invitation to get to know the person behind the food and deepens the community connection to where your food comes from.”
Rooted in Legacy
Forman Farms has been a fixture in the region’s agricultural fabric since 1973. A fully diversified family farm with owners Charles and Christine Forman at the helm, its evolution reflects tradition and innovation, balancing field-grown produce with a significant investment in greenhouse agriculture.
Now approaching five decades in operation, the farm includes 22,520 square feet of greenhouse space. Christine shares that, “a substantial portion is dedicated to hydroponic tomato production, where varieties such as Beefsteak, Cherry, Campari, Cluster and Roma are grown in a carefully controlled environment.” This method allows for a longer growing season and significantly higher yields, producing up to 20 times more per square metre compared to conventional outdoor farming.
The greenhouse system is designed with efficiency and sustainability in mind. “To produce fruit, greenhouse plants rely on one of nature’s best pollinators: the bumblebee. Strategically placed hives throughout the greenhouse ensure efficient pollination, leading to healthy, abundant crops,” Christine explains.
“When you buy Forman Farms fruit and vegetables, you’re choosing to eat food that has travelled very little,” the duo notes, pointing to the reduced carbon footprint that comes with hyper-local distribution.
That proximity shapes how the farm connects with the local food scene, supplying grocery stores, markets and restaurants across Kingston, Gananoque and beyond. Among those partners is Juniper Cafe, with two locations where local sourcing is central to the menu.
At Juniper Cafe, owner Raissa Sarkisian prioritizes quality, sustainability and community — principles that guide sourcing decisions and day-to-day operations. The cafe’s menu is made in-house and leans on local ingredients, with Forman Farms playing a key role in supplying one of its staples: tomatoes.
“Our largest purchase from Forman Farms is tomatoes, which we use in the BrieLT,” Sarkisian explains. The sandwich, a vegetarian take on the classic BLT, has become a mainstay, layered with pesto aioli, fresh basil when in season and Québec brie for an added richness. Guests can also opt to add bacon sourced from Barriefield’s Meat Market, further anchoring the dish in local partnerships.
“It’s a pretty classic sandwich that has maintained consistent popularity over the years,” she says. “Forman Farms has been reliable at supplying us through most of the year. Their products are of great quality and we’ve enjoyed working with them.”
Together, Forman Farms and Juniper Cafe highlight another dimension of Kingston’s food ecosystem, where greenhouse-grown produce extends the season, strengthens supply chains and supports menus built on consistency without sacrificing locality.
Top: At Juniper Cafe, owner Raissa Sarkisian prioritizes quality and community, shaping menus built around local ingredients, including Forman Farms tomatoes featured in dishes like the BrieLT. Photos by Marianne Rothbauer.
Bottom: At Otter Creek Farm, founder Douglas James Cook tends to Wagyu cattle on land that has grown from a small beginning into a 1,000-acre operation spanning the country.
Rooted in ambition
Douglas James Cook, a neurosurgeon whose work in the operating room is matched by an equally ambitious approach to farming, is the founder of Otter Creek Farm.
“I was raised on a beef farm in Lindsay, Ontario and always wanted to pursue agriculture,” Cook says. That interest remained even as his career led him into medicine. It was during a fellowship at Stanford University that the vision began to take clearer shape.
A visit to Mayfield Bakery and later to The Village Pub, a Michelin-starred restaurant in California’s Santa Cruz Mountains, left a lasting impression. “All their vegetables and fruit came from their farm… local beef, elk, seafood — everything was sourced within a 30-kilometre radius,” Cook says. Nearby, Alice’s Restaurant offered a different, but equally relevant model, “good burgers and good breakfast food — it was quality food, locally sourced, no pretension… just straight-up good food.” These experiences, one refined, the other uncomplicated, quietly shaped the foundation of what Otter Creek Farm would become.
But the decision to focus on Wagyu emerged in an unlikely setting — a hiking trip through the Grand Canyon. When a colleague asked Cook what he would do if he had all the money in the world, his answer was immediate. “I’d buy 1,000 acres in the middle of Alberta and run a cattle ranch,” he recalls. A Japanese neurosurgeon in the group offered an added perspective, suggesting he look into the beef raised in Japan. “He told me, ‘It’s the best in the world.’”
“I [started] looking for a place where both medicine and farming could coexist,” Cook shares, and Kingston offered exactly what he was searching for. “This is one of the few places that I know of in Canada where you could feasibly live on a farm and be within 20 minutes of a hospital.”
What began with a longing to return to family roots — 100 acres and a small number of embryos — has since expanded into an operation spanning more than 1,000 acres, with a reach that extends nationally from British Columbia to Prince Edward Island.
Otter Creek Farm is known for Wagyu beef, characterized by its marbling, tenderness and rich, buttery flavour. Traditionally associated with Japan, Wagyu has earned a global reputation shaped by generations of careful breeding. But raising Wagyu in Eastern Ontario presents its own challenges. “The breed requires intensive care and management, particularly in a climate far removed from its origins,” Cook says. Under the guidance of farm manager Jeff Cook, the operation balances these demands while focusing on sustainability and stewardship.
As the herd grew, so did the need for a different distribution model. Distributors largely sought premium cuts, which were donated to Lionhearts Inc., a local charity focused on food rescue and redistribution to support community hunger. Cook decided to purchase a food truck to offer his beef directly to the community.
That direct-to-community approach eventually led to a partnership between William Arnaud, François Drolet and Cook. Arnaud and Drolet first discovered Otter Creek during their time at Bayview Farm Restaurant under owner Clark Day.
“Clark Day had brought in the Wagyu beef that was being raised by this world-class neurosurgeon,” Arnaud says. “We were showcasing strip loins, ribeye and some of the nicer cuts — all the way down to osso buco and the braising pieces.” That early introduction evolved into something more lasting. “We formed a strong relationship with a lot of local farms and suppliers, including Otter Creek,” Drolet explains. By 2019, that relationship opened a new chapter.
“We had the opportunity to join forces with Otter Creek Farm’s food truck and take the reins,” Arnaud says.
The food truck was first stationed at Kingston General Hospital and eventually found a permanent home on Princess Street with the opening of Otter Creek Kitchen in July 2022. Throughout that evolution, one element remained constant — Wagyu beef.
“Rather than shying away from Wagyu beef as a luxury product, we embraced it as our niche,” Drolet says. “The beef is the star, from our gourmet burgers at the restaurant and on the truck, to the steaks and roasts we feature at catered events.”
For Drolet, that sense of place is inseparable from the product itself. “To be able to talk about the connection, that the Wagyu beef is being raised 10 minutes from the kitchen, that matters,” he says. The philosophy is to “buy local, support local and highlight as many suppliers, producers, businesses and farmers along the way from Patchwork Gardens, Foreman Farms, Salt of the Earth, Wilton Cheese Factory, Limestone Organic Creamery, Wild Acre Farms, Mac’s Chocolate & Bakeshop,” Arnaud adds.
“It’s about transparency, since the beginning. It’s about highlighting the local product and showcasing it as best as we can,” Drolet explains. For Arnaud, it extends beyond sourcing. “Our role is not just to be a restaurant or chef, our role is to tell the story.” Speaking directly with farmers and understanding how ingredients are raised and produced becomes part of the guest experience at Otter Creek Kitchen. “At the core of our business is the love for local food,” he says.
Otter Creek Farm and Kitchen bring to light the full story of Kingston’s terroir-driven identity — from ambition to intention and field to plate. Together, they reflect a shared belief that good food begins with knowing where it comes from and who the people behind it are.
Salt of the Earth Farm
1054 Hwy. 2, Kingston
saltofkingston.com | 613.331.1078 | @saltofkingston
The Everly Restaurant & Lounge
171 Wellington St., Unit 103, Kingston
theeverly.ca | 613.547.5864 | @theeverlykingston
Juniper Cafe | King St
370 King St W, Kingston
junipercafe.ca | 613.344.1736 | @junipercafekingston
Juniper Cafe | Terra Verde
3-497 Cataraqui Woods Dr., Kingston
junipercafe.ca | 613.549.6086 | @junipercafekingston
Forman Farms
4040 Brewers Mills Rd., Kingston
formanfarms.ca | 613.382.7914 | @formanfarms
Otter Creek Farm
3578 Unity Rd., Kingston
@ottercreekfarms
Otter Creek Kitchen
2792 Princess St., Kingston
ottercreekkitchen.ca | 613.583.0801 | @ottercreekkitchen
