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Ingredients: Aged Cheddar, Spelt Flour, Paprika.
Evelyn's Crackers discovered Red Fife wheat from a well known cookbook author and friend (Naomi Duguid). It’s a wheat that dates back to the 19th century settlement of Otonabee Township Ontario. This versatile and very flavorful grain, which helped settle the Canadian prairies, became the perfect muse for the crackers. They began thinking about how they could bring Red Fife products to farmers markets and began experimenting with crackers. Among the many people that sampled Evelyn's Crackers was Elizabeth Harris – Founder and former Manager of the Brickworks and Riverdale farmers’ markets. Elizabeth loved them and gave samples to Chefs Jamie Kennedy and Anthony Rose, of Rose and Sons – they were impressed! The next spring they were at the Brickworks Farmers Market and have been growing ever since!
The crackers were named after Dawn and Edmund's daughter, Evelyn. She was 2 years old at the time and so intense in everything she did – walking, jumping, talking - so they approached the crackers in the same way. As she is getting older they make the crackers with her in mind - aiming to create a transparency in the food system that will offer her sustainable food choices in the years to come.
Evelyn’s Crackers exclusively uses older grain varieties grown and milled by Ontario farmers committed to nutrition and long-term agricultural diversity. Being a part of the Local and Slow Food Movements is key for Evelyn's Crackers – educating, spreading the word and creating new products from these heritage grains in as many forms as possible. With more cookies, granola, and new cracker flavours, they can help ensure agricultural diversity by keeping these ancient grains alive.
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