Author: Chris Mathieson

I'm a father, a husband, a son and the General Manager of the Grist Mill and Gardens Historic Site.

Sneak Preview of 2025 at the Grist Mill: Celebrating 40 Years of History and Community

Hello friends,

As I look back on 2024, I can’t help but feel deeply grateful. It’s been an incredible season, full of energy, enthusiasm, and community support. From sold-out concerts and packed long-table dinners to thriving workshops and memorable community events, 2024 has shown us just how much the Grist Mill and Gardens means to so many people. With your support, we’ve been able to grow in ways we hadn’t imagined, and it’s with that momentum that we’re planning an unforgettable 2025.

Next year, we’ll be celebrating the 40th anniversary of the Grist Mill as a heritage site. We’re pulling out all the stops to make it a year of even more engaging programs, community events, and unforgettable experiences. I’d like to give you a sneak peek into some of what’s coming up as we get ready for this special year.

Building on Success: Key Events and Dates for 2025

Our 2025 season will start off strong, with a mix of familiar traditions and exciting new additions:

  • April 20th: Community Easter Egg Hunt
    We’re thrilled to kick off the season with our Easter Egg Hunt, a beloved community event that brings families together for a day of fun and discovery.
  • April 25th: Official Opening Day
    Join us for our opening day as we welcome visitors back to the Grist Mill for the season! We’re eager to showcase some of the changes we’ve made to the grounds over the winter.
  • May 11th: Mother’s Day Tea
    Our Mother’s Day Tea has become a cherished tradition, and this year, we’re planning even more treats and lovely surprises to celebrate the special women in our lives.
  • June 15th: Father’s Day Pancake Breakfast
    A hearty breakfast is the perfect way to celebrate dads! We’re cooking up something special to make this Father’s Day extra memorable.
  • June 28th, July 26th, August 23rd: Night Markets
    Our Night Markets have become a true highlight of the summer season. These evenings will feature an expanded list of vendors, more entertainment, and the same magical, twinkling lights under the night sky.
  • July 12th: Teddy Bear Picnic
    This summer favorite is back and better than ever, with activities and crafts for the little ones and their beloved teddy bears.
  • July 7th to August 15th: Kids Day Camps
    After an enthusiastic response in 2024, our kids’ day camps will return, offering little adventurers six weeks of hands-on activities, crafts, and fun outdoor learning.
  • September 27th-28th: Heritage Fall Fair
    The Fall Fair will bring a weekend of heritage displays, contests, and family fun. We’ll have some exciting surprises lined up to make this year’s fair a real showstopper.

Special Anniversary Plans: Celebrating Our Heritage

To honor the Grist Mill’s 40th anniversary as a heritage site, we’re also introducing some special events and programs designed to celebrate our roots and bring our community together:

  • Our First-Ever Grist Mill Gala Event
    We’re looking forward to host our first formal gala, an evening of celebration with historical charm, a memorable meal, and live entertainment. This event will be a wonderful way to connect with friends and supporters of the mill and celebrate some of the incredible folks who’ve made this special place what it is today. More details will be available in the spring.
  • 40th Anniversary Exhibition
    We’re just starting work on a special anniversary exhibition that will feature a timeline of the Grist Mill’s evolution over 40 years, highlighting significant moments, key figures, and the impact of the community’s support.
  • Heritage Skills Festival
    Join us for a festival dedicated to traditional skills and trades. This weekend-long event will offer hands-on demonstrations in blacksmithing, weaving, and more, providing visitors a chance to learn about the crafts that were essential to daily life when the Grist Mill was first built.
  • Time Capsule Opening and Reburial
    We’re excited to open the Grist Mill time capsule, a cherished piece of our site’s history, and add new items to reflect the present day. We’ll then rebury the capsule to preserve our legacy for future generations.
  • Special Products and Souvenirs
    To commemorate our 40th anniversary, we’ll be offering limited-edition merchandise next season with a true vintage feel. These items will let you take a piece of the Grist Mill home with you!

We’re also starting work on a special project close to my heart: a book about the nearly 150-year history of Barrington Price’s grist mill. This book will capture stories of the site’s early days and its evolution, honoring the people and the community that have helped shape it.

2025: A Year to Celebrate Our Community

What truly makes the Grist Mill special is the community that surrounds it – and that means all of you. This past year, your support has allowed us to grow and evolve, and it’s what drives us forward as we look to 2025. I’m excited to see how we can continue building on this success, bringing more people together, and creating lasting memories for everyone who steps onto the Grist Mill grounds.

Thank you for making 2024 such a memorable year. We’re looking forward to welcoming you back in 2025 for our 40th anniversary celebrations – it’s going to be a year to remember!

Warmly,
Chris Mathieson
General Manager, Grist Mill and Gardens Historic Site

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Recipe: Mary’s Cherry Coconut Tarts

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Mary’s Cherry Coconut Tarts

Total Time2 hours 30 minutes
Servings: 4 -6

Ingredients

Crust

  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1 egg yolk
  • 1 cup grist mill flour
  • 1/4 cup ground almonds

Filling

  • 2 egg whites
  • 1/2 cup brown sugar
  • 1 tsp vanilla
  • 1/2 cup coconut
  • 1/3 cup chopped maraschino cherries drained
  • 1/2 cup finly chopped pecans or almonds
  • 1/2 tsp almond extract

Instructions

Crust

  • Form all ingredients. Mix to form dough. Press into muffin cups to form tart shells.

Filling

  • Beat egg whites until stiff. Fold in remaining ingredients. Mix. Spoon into prepared shells.
  • Bake on lower rack for 17 to 24 minutes at 350°F. Cool.

Notes

This recipe comes from a fantastic cookbook prepared by the Friends of the Grist Mill in 2003 based on some of the most popular recipes in the Tea Room.
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Recipe: John’s Apple Dapple

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John’s Apple Dapple

Two words describe the way this tart tastes: extra delicious!
Total Time2 hours 30 minutes
Servings: 4 -6

Ingredients

  • 1/2 cup butter
  • 1 cup sugar
  • 1 egg
  • 1 cup sifted grist mill flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 2 cups grated tart apples green apples
  • 1/2 cup chopped walnuts

Instructions

  • Cream together butter and sugar. Beat in egg. Sift together flour, soda, salt and spices. Stir into creamed mixture. Stir in vanilla, apples and nuts. Bake in a greased 8×9 inch pan at 350°F for 45 mins.

Notes

This recipe comes from a fantastic cookbook prepared by the Friends of the Grist Mill in 2003 based on some of the most popular recipes in the Tea Room.
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Recipe: Angela’s Rhubarb and Raspberry Cake

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Angela’s Rhubarb and Raspberry Cake

Total Time2 hours 30 minutes
Servings: 4 -6

Ingredients

  • 2 cups grist mill flour
  • 1/2 cup sugar
  • 3 tsp baking powder
  • 1 tsp salt
  • 2 Tbsp butter
  • 1 cup 2% milk
  • 1 egg
  • 5 cups fresh rhubarb diced
  • 3 oz pkg raspberry gelatin
  • 1/2 to 1 cup sugar
  • 1/2 to 1 cup flour
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 3 to 4 Tbsp butter
  • 1/2 cup nuts chopped

Instructions

  • Mix the first 4 ingredients together. Work in the butter. Add the milk and egg.
  • Spread in an 8×12 inch pan. Spread rhubarb over bottom layer in pan and sprinkle with gelatin powder.
  • Mix 1/2 to 1 cup sugar, 1/2 to 1 cup flour, cinnamon and nutmeg. Cut in 3 to 4 tablespoons butter.
  • Add nuts and then crumble mixture over gelatin and rhubarb. Bake on middle oven rack for 35 to 45 minutes at 350ºF(180ºC) until golden and rhubarb is bubbly. Cool. Garnish with fresh strawberries. Top with ice cream.

Notes

This recipe comes from a fantastic cookbook prepared by the Friends of the Grist Mill in 2003 based on some of the most popular recipes in the Tea Room.
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Recipe: Roasted Squash Soup

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Roasted Squash Soup

Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Course: Soup
Servings: 4

Ingredients

  • 1 large chopped onion
  • 1 butternut or acorn squash
  • 1 grated yam
  • 8 to 10 cups chicken flavoured or vegetable broth
  • 1 tsp white pepper
  • Salt and pepper to taste
  • 2 bay leaves

Instructions

  • Place whole squash (pierced the skin) on rake in 375ºF oven. Bake until soft (depending on size, 45 minutes to 1 hour).
  • Cut top off whole garlic bulb, wrap in foil and bake in oven for approx 30 minutes. Meanwhile, lightly brown onion in a few tablespoons oil.
  • Add stock, scoop out soft garlic into stock. Bring to a boil. Add seasonings. Reduce heat and simmer.

Notes

This recipe comes from a fantastic cookbook prepared by the Friends of the Grist Mill in 2003 based on some of the most popular recipes in the Tea Room.
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Recipe: Christine’s Plum Cake

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Christine’s Plum Cake

Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dessert
Servings: 10

Ingredients

  • 1/2 cup butter
  • 1 cup sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1 2/3 cups grist mill flour
  • 2 tsp baking powder
  • 1/4 cup or less milk
  • 12 plums cut in half

Topping:

  • 1/4 cup butter
  • 1/2 cup grist mill flour
  • 1 cup sugar

Instructions

  • Cream together butter, sugar, eggs, and vanilla. Add grist mill flour, baking powder and milk. Makes a stiff batter.
  • Spread into 9×13 inch greased pan. Place plums, cut side up, on batter. Sprinkle with topping (rub butter, flour and sugar until crumbly).
  • Bake at 350ºF for 40 minutes. Serve warm with whipped cream or ice cream. Freezes well.

Notes

This recipe comes from a fantastic cookbook prepared by the Friends of the Grist Mill in 2003 based on some of the most popular recipes in the Tea Room.
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Recipe: Susan’s Garden Veggie Soup

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Susan’s Garden Veggie Soup

Prep Time20 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 50 minutes
Course: Soup
Servings: 8

Ingredients

  • 1 large chopped onion
  • 3 stalks celery including leaves, chopped
  • 4 cups spinach
  • 2 chopped broccoli
  • 2 cups green cabbage chopped
  • 2 cups Swiss chard
  • 1 cup fresh parsley or 2 Tbsp dried
  • 2 bay leaves
  • 1 Tbsp dried basil
  • Salt and peppper to taste
  • 8 to 10 cups chicken flavoured or vegetable stock

Instructions

  • Lightly brown onion and chopped celery in a few tablespoons oil. Add broth and the rest of the ingredients. Bring to a boil. Add seasonings, reduce heat and simmer.

Notes

This recipe comes from a fantastic cookbook prepared by the Friends of the Grist Mill in 2003 based on some of the most popular recipes in the Tea Room.
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Recipe: Kellyann’s Alsatian Torte with Berry Filling

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Alsatian Torte with Berry Filling

Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Servings: 8

Ingredients

Base:

  • 1 1/2 cups grist mill flour
  • 1/4 cup sugar
  • 1/2 cup butter
  • 1 1/2 tsp baking powder
  • 1 egg
  • 2 tsp vanilla

Filling:

  • 3 to 4 cups blueberrries or strawberries
  • Grated rind of 1 lemon
  • 2 Tbsp sugar

Custard:

  • 2 cups sour cream
  • 2 egg yolks
  • 1/4 cup sugar
  • 2 Tbsp lemon juice

Instructions

  • Combine the ingredients for base in a bowl. Combine well, mixing by hand, and pat evenly into the bottom of a greased 12 inch sprinform pan.
  • Lightly mix berries, rind and sugar and sprinkle evenly over dough.
  • Whisk together custard ingredients and pour evenly over berries.
  • Bake at 325°F for 1 hour or until firm and golden brown.
  • Cool before serving.

Notes

This recipe comes from a fantastic cookbook prepared by the Friends of the Grist Mill in 2003 based on some of the most popular recipes in the Tea Room.
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Recipe: Sour Milk Gingerbread

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Sour Milk Gingerbread

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Servings: 12

Ingredients

  • 1 cup molasses
  • 1 cup sour milk
  • 1 tsp ginger
  • 1 3/4 tsp soda
  • 2 1/3 cups grist mill flour
  • 1/2 tsp salt
  • 1/4 cup melted butter

Instructions

  • Add milk to molasses. Mix and sift dry ingredients. Combine mixtures.
  • Add butter and beat vigorously. Pour into a buttered shallow pan and bake 45 mins at 325°F.

Notes

This recipe comes from a fantastic cookbook prepared by the Friends of the Grist Mill in 2003 based on some of the most popular recipes in the Tea Room.
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Recipe: Christine’s Black Bottom Cupcakes

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Christine’s Black Bottom Cupcakes

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert
Servings: 8

Ingredients

  • 8 oz cream cheese
  • 1 egg
  • 1/3 cup sugar
  • 1/8 tsp salt
  • 6 oz pkg chocolate chips or all-purpose flour
  • 1 cup sugar
  • 1 tsp baking soda
  • 1/4 cup cocoa
  • 1/2 tsp salt
  • 1 cup water
  • 1/3 cup canola oil
  • 1 Tbsp vinegar
  • 2 tsp vanilla
  • 1 tsp cinnamon

Instructions

  • Mix first 5 ingredients. In another bowl, mix the remainder together.
  • Fill pans with the second mixture and then top with the cream cheese mixture.
  • Bake at 350ºF for 25 to 30 minutes. Remove from oven and while hot, add one square of a milk chocolate bar on top of each.

Notes

This recipe comes from a fantastic cookbook prepared by the Friends of the Grist Mill in 2003 based on some of the most popular recipes in the Tea Room.
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