Sure, you’ve heard of the 100-mile diet.  But how about the “down-the-street-diet”?  Interested?

The Milford Bistro in Milford, Prince Edward County is a 10-minute drive from Picton, nestled in between the Black River, a pond, waterfalls, and a theatre. Now a cute-and-historical hamlet, 120 years ago the town was the hub of millworkers, shipbuilders and rum runners.

Today, it’s still an important artery where locals come and visitors fall in love.  The bistro is unique however, because it offers completely locally sourced food, so close in fact, that many of the producers are walking distance.  I never imagined I’d eat one of the most delicious lunches in Milford on this trip, but I did.

The atmosphere of the bistro is romantic. Once a general store, now, the pink walls and wooden country-style chairs and tables scream chic-and-charm. Crème paneled walls with matching shelves hold an impressionable amount of VQA wines, and the chalkboard frame around the room is scribbled with quirky quotes to entertain the patrons.

Owner Veronica Andersson is the host, while her husband Chris Pengelly is in the kitchen.  Judging by the menu, I would have never guessed that Chris traded his accounting software for a chef’s apron: The homemade cranberry cheddar bread crumbles in the mouth (and sources cheese from the Black River Cheese Company).  The soups are hot-and-creamy, served with cheddar cheese buns. The organic lettuce, baby beet and tomatoes in the salads are dropped off –on demand from Vicki’s Veggies–if need be, and other ingredients are sourced from Cherryvale Farms.   Even the buckwheat flour–which the crepes are made out of– are from a local producer. Local is key.

Reflecting on my time in the county, it seems that there is a deep sense of appreciation for what’s important.  Whether it’s through food, art or nature there is a connectivity that locals want to preserve.  Kind of like the history that gives the county its unique character.