In the rolling hills of Sutton, Sugaree Farm is where chef and restaurateur Nick Hodge trades the bustle of Montreal kitchens for the rhythms of the land. What began as a small market garden has grown into a working farm and seasonal destination, known for its open-air Saturday market, farm-fresh produce, and lively community events. Hodge—best known for Icehouse’s unapologetic Tex-Mex plates—brings that same mix of generosity and grit to farming, growing ingredients that often make their way back into his kitchens. Between the rows of vegetables and the smell of something good on the grill, Sugaree is less a retreat than a continuation of his story in craft, flavour, and good company.