We wish to take a moment at this time of the year to be grateful for each and every one of our loyal clients and retail partners who have helped us build the tremendous success of edible gardens over the past 25 years. We wish you and yours the very best of the Holiday Season and may 2020 be filled with happiness, peace and prosperity.
While you are out waving the flag today, relax over these delicious veggie kabobs at dinnertime. Simple and a crowd pleaser. Once cooked, drizzle on edible gardens Rosemary and Garlic Balsamic Reduction. It is a fabulous Canadian product that speaks of entrepreneurship and delicious innovation. Celebrate this great country we are proud to live in!
What Are the Best Vegetables to Grill? My choice of vegetables always seem to be zucchini, bell pepper and red onion. Other good vegetables to grill are mushrooms, asparagus or eggplant. Any firm spring or summer vegetables. Just not cucumbers or cabbage. Happy Canada Day!!!!!
This is a great brunch side dish or for Easter Sunday dinner. We have it often in March and April as the asparagus is coming off the farms. It’s a real celebration of springtime!
In a large roasting tin, toss cubed new potatoes, a drizzle of edible gardens Classic Balsamic Reduction, salt, pepper and edible gardens Extra Virgin Olive Oil. Roast in oven at 250 for 20 mins. Then add fresh asparagus cut into 2 inch pieces, toss in the hot potato balsamic mixture, and cook another 15 minutes.
Serve with an extra drizzle of edible gardens Classic Balsamic Reduction and enjoy!
This Valentines, try dipping strawberries in our fabulous 18 year Reserve Balsamic for a truly decadent dessert,
You will love to use the Strawberry Fig Balsamic Reduction on these easy appetizers with seasonal fruit and melted cheese on hot flat bread.
The Fig & Fire Reduction is a hit on poached pears for Valentines, giving the succulent pears a nice kick of heat. Have fun creating these Valentines treats for your loved ones.
Happy Hearts!
Homemade Grilled Brussel Sprouts with edible gardens Balsamic
1 1/2 pounds Brussels sprouts, trimmed and cut in half through the core
4 ounces pancetta, 1/4-inch-diced
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon edible gardens Balsamic Reduction ( any flavour is great- my fav for this dish is Classic, Rosemary & Garlic, or Fig & Fire for a little heat)
Preheat the oven to 400 degrees. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they’re roasted. Add the pancetta, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out in a single layer. Roast the Brussels sprouts for 20 to 30 minutes, until they’re tender and nicely browned and the pancetta is cooked. Toss once during roasting and drizzle with edible gardens balsamic reduction, and toss again. Taste for seasonings, and serve hot.
LOCATION: Ladner Community Center, 4734 51st St DELTA
See You There!
Those tart luscious red cranberries mean only one thing in our kitchen!
Christmas is just around the corner. Our delicious Cranberry Balsamic Spread is the ideal topping for your holiday brie, the condiment of choice for the big meal on Christmas Day, and wonderful for leftover grilled turkey and cheese panini sandwiches for Boxing Day.
Made with fresh Fraser Valley Cranberries, White Balsamic and lots of careful stirring, each jar is a jewel of fresh fruit. Not like your Grandma’s canned cranberries, our Cranberry Balsamic Spread brings these little red rubies to a place of honor for the upcoming feasts.
Limited supply so stock up now.
From the edible garden kitchen, happy holidays!
We like to do Potatoes in Foil on the BBQ and for Father’s Day with a nice steak or chicken its a fabulous side dish that Dad will LOVE!
Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion.
We are so excited to be announcing a new flavor to add to our amazing edible gardens line of balsamic reductions.
Introducing STRAWBERRY & FIG BALSAMIC REDUCTION.
New this SPRING! Delicious fresh Fraser Valley Strawberries marry with deep dark robust sun kissed figs, and then in big copper kettles, we slowly simmer the flavors together to produce a thick, rich, balsamic reduction that is a delight on summer salads, roasted vegetables, marinades, drizzled on fresh strawberries, or for grilled peaches this summer on the BBQ.
No matter if your get together is lunch, brunch or a big family dinner, these amazing side dishes are a popular way to serve vegan and vegetarians who may not be lining up for the ham slices on Easter Sunday. They will keep everyone in their Easter Hats!
With fresh asapagus now dropping in price, we officially know spring is in the air and these tasty little spears of goodness and delectable taste team oh so well with goat cheese and edible gardens Classic Balsamic Reduction or Fig & Fire Balsamic Reduction , if you like a little heat.
Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain.
edible gardens 