This week, Join Nancy Midwicki as she visits, Waverly Brook Farm - one of the oldest running farms in Haliburton County. Nancy has a heart-felt conversation with owners, Godfrey and Jean Tyler who practice biodynamics and the thoughtful philosophy of giving back to the land.

The Tylers farm with the best of intentions, always generous with their knowledge and history of farming as well as discussing the political challenges as small, independent farmers in rural Ontario.

Roasted Garlic Confit You will need the following ingredients to make this confit:

6 heads fresh garlic, peeled and cloves separated 2 sprigs fresh thyme 2 cups good quality extra virgin olive oil

Place prepared garlic cloves in a medium-sized saucepan. Pour in olive oil, add thyme springs. Bring to a gentle boil, then reduce to medium low heat for approximately 10-15 minutes or until cloves are light golden brown and soft.

Creamy Horseradish Garlic Sauce for Roast Beef Using a food processor add the following:

1 Cup mayonnaise, preferably olive oil based ½ Cup sour cream 1 Tbsp Dijon mustard 2 tsp bottled or fresh horseradish 1/3 cup Roasted Garlic Confit with oil ½ tsp kosher salt ½ tsp fresh ground black pepper Blend until smooth. Taste and correct seasoning Keeps in the fridge, covered for 1 week.
ROAST BEEF Preheat oven to 400ºF

The first step is to bring the roast up to room temperature before roasting (1 hour).

Step #1 Generously salt and pepper all sides of your roast

Step #2 Place 2-3 Tbsp. Confit Garlic oil in the roasting pan, then sear all sides of the roast

Step #3 Roast beef 20 minutes per pound, minus 20 minutes for resting,

Step #4- using a fork, mash ½ cup Garlic Confit (cloves with oil). Spread this mixture over the surface of the roast while it rests.

Carve and serve