Like most companies, we try to celebrate the staff that work so hard at Sanagan’s by having a couple of parties a year. The summer party has evolved from having the staff of the small shop up to my cottage for a night (there was only six of us then), to throwing proper bashes at some of our favourite farmer’s places. For the second year in a row we held a great barbecue at Murray’s Farm, where we were graciously hosted by the man himself, Murray, and his awesome team of helpers. Among these helpers were celebrated chef and author Signe Langford and Jason Bangerter, chef of the Relais and Chateaux property Langdon Hall and an old mentor of mine. He was the chef of Auberge du Pommier during my stint there, and I’m lucky to still be an acquaintance of his. My staff were lucky to eat his delicious salads, as well as the sausages our charcutier Scott smoked the day before the party (and the porchetta I made was okay too).
Murray raises heritage breed laying hens, and his eggs are found at the best restaurants and food shops around town. He also raises older heritage breeds of pigs, and he is currently one of only a couple of farmers in Canada who have Saddlebacks free roaming around his yard. They are beautiful animals, and their meat is tender and juicy. The sausages and porchetta were obviously made from one of his hogs, so the meat was superb, and the salads and side dishes were all made with vegetables from his garden. The day was a true celebration of farming and food, and I feel honoured to call these people friends. My staff, who work tirelessly to bring these products to you, our customers, deserved every second of this relaxing day in the country.
Steve, our Prospector and Meat Hawker, took some great photos of this special farm tour that we wanted to share. Our customers commonly ask us how the animals lived before they came into the shop. I’m sure you will agree that these animals look like their having a pretty comfy life.