There really is something Marvellous in the approach Jens Eller and Ayse Akoner take to farming. A chef and a baker by trade, before moving to the Niagara Escarpment, they had a successful restaurant in Toronto. Now their farm produces a diverse smorgasbord of ingredients.

As well as a rainbow of heirloom vegetables, you might find currants or sour cherries, paté, naturally fermented pickles, jams, sauces, baking, and goose or duck eggs on their market tables. They also raise organic chickens through Ontario’s Artisanal Chicken program. Their vegetables have been certified organic for a decade.

Jens and Ayse train interns as well as welcoming volunteers from many countries each year. There’s always something interesting happening on the farm, and it goes without saying that meals from their kitchen are delicious!

You’ll find Jens and their trusty helper Kyla behind the tables at Dufferin.

onions and carrots