Pan Seared Zucchini with edible gardens Balsamic Reduction

Posted on April 6, 2016 by Leigh

Eggplant is easy to find this time of year and often more inexpensive than bell peppers have been. This is an easy side dish to serve with some quinoa. This recipe calls for capers, but if you don’t like them, use pecans or almonds for a different texture and taste.

SERVES 4

Ingredients

edible gardens Balsamic Reduction (Rosemary and Garlic, or Classic)

1 cup olive oil

2 small eggplant (about 8 oz. each), trimmed and sliced ¹⁄₃“-thick crosswise

Kosher salt and freshly ground black pepper, to taste

2 tbsp. capers

4 basil leaves, thinly sliced

Instructions

Heat half the oil in a 12″ skillet over medium-high heat. Working in batches and adding more oil as needed, fry eggplant, flipping once, until golden-brown, 5–7 minutes; transfer to paper towels to drain and season with salt and pepper. Arrange on a platter; drizzle with edible gardens Balsamic Reduction; garnish with (optional) capers and fresh basil.

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Penticton Farmers Market is ON! Every Saturday in Downtown Penticton.

Don’t let the construction get in your way !

See you then at our usual booth. Our favourite time of year to see all our loyal customers again! YAY!

Grown-Up Grilled Cheese

Posted on February 16, 2016 by Leigh

Who doesn’t love a gooey grilled cheese on a winter day?

I grew up on them, and still love this comfort food when the weather is cool. Offer your grilled sandwich with a small dipping bowl of our rich, dark 18 year Reserve Balsamic, to really punch up this favourite winter snack! You will love the savoury taste!

Remember you can order your 18 yr Reserve, or any other of our wonderful products on-line. Visit our Want To Order? and we will ship from the edible gardens kitchen, direct to your door.

Valentines – Dessert Pizza for grownups

Posted on January 12, 2016 by Leigh

Valentines Dessert starts with this main course pizza!

Who can resist the combination of our delicious edible gardens 18 year rich smooth Balsamic drizzled on Grilled Blackberry, Basil, Strawberry and Brie Pizza? This will change your view of pizza after a single bite. Melted Brie cheese adds another layer of deliciousness with the grilled fruit, and our 18 Year Reserve Balsamic, is the perfect finishing flavour. This is great for a late night snack, even lunch and perfect for a Valentines dessert that is fresh, healthy, and doesn’t scream sugar. If you like, a few shavings of chocolate can be grated on top, for those who crave a little more sweetness.

Happy Valentines!

Countdown to Christmas!

Posted on November 16, 2015 by Leigh

The Big Day is less than a month away, and we have all the trimmings for a great holiday dinner at your house.

This is a bowl of fabulous ripe red luscious cranberries from the Fraser Valley that I have cooked and slowly married with our cranberry balsamic to create our Coastal Cranberry Balsamic Spread.

Try it on mini quiche for a nice presentation and a delightful addition to the cheese and egg. Drop a dollop on a cracker with feta, or cream cheese, or my favourite is warm brie! I chopped some fresh rosemary for the top. Geekation_BakedBrie

Grilled Melon and Mint with edible gardens Pomegranate Reduction

Posted on January 29, 2015 by Leigh

These melon skewers will be a terrific end to a last summer BBQ. You can also try pears that are now ripening in the Okanagan. Simple cut and toss in a bowl with edible gardens Pomegranate Reduction, chopped fresh mint leaves, and a squeeze of lemon to keep the fruit from browning. Grill on a warm BBQ, turning the skewers until cooked. Serve alone of with some vanilla bean ice cream.

olive+oil+2 With February just around the corner, dress up any dessert this Valentine’s Day with edible gardens Fig & Fire Whipped Cream.

It’s sweet and hot at the same time and marries perfectly with fresh fruit like strawberries or simple pound cake. It is also a great topping for cupcakes. Here’s the ridiculously easy recipe to add a little heat to February.

Fig & Fire Balsamic Whipped Cream

Ingredients

2 C heavy cream
1/2 C sugar (or more, your preference)
3 T edible gardens Fig & Fire Balsamic Reduction.

Instructions

Combine cream, sugar and vinegar in a large bowl or stand mixer.
Beat on medium speed for about five minutes, until soft peaks form.

Enjoy this sweet heat February 14th!

Merry Christmas!

Posted on December 21, 2014 by Leigh

The long list of Christmas Bowls are done and ready for delivery, the last minute orders are out the door and edible gardens is ready to say Happy Holidays to all our loyal customers, and the new ones we have had the pleasure to make this year. Our 18 year Anniversary Reserve was a wonderful way to celebrate our company’s milestone, and we were thrilled with your positive response to it in the market place.

2015 is going to be exciting! LOTS of big plans on the way, but for now, we will just take time to say how grateful we are for your business and tell you how much we love making you the best premium products from the bounty of goodness here in BC.

May the season be bright, and the New Year filled with health and happiness.

Leigh and Michael

edible gardens

Cranberries mean one thing-Thanksgiving is here!

Posted on October 3, 2014 by Leigh

This is one big pot of fresh cranberries we cooked up today right from the fields of the Fraser Valley. These tart bright red berries are a traditional accompaniment to Thanksgiving and Christmas dinners around the world. Our edible gardens Cranberry Balsamic Spread however, is unlike anything you have ever tasted before and unlike any other Cranberry condiment you have ever bought in a can or jar.

Our edible gardens Cranberry Balsamic Spread is ultra fresh as we only make a limited quantity for Thanksgiving and Christmas, and our customers know to buy it when they see it. When its gone, it’s a long wait till next Holiday Season. Plump full of fresh fruit, and simmered in a fine White Cranberry Balsamic, this little jar of Holiday Goodness, is perfect pared with cream cheese, goat cheese or chèvre, on a gourmet cracker for a quick holiday appetizer. For Thanksgiving and Christmas, you can’t beat the crisp fresh from the field tart cranberry flavor accompanying your perfectly cooked turkey, ham or spanakopita for all my vegan friends. Don’t forget livening up leftovers, too. Spread some edible gardens Cranberry Balsamic Spread on a panini or flat bread and top with leftover turkey, a slice of Emmental Cheese (or another cheese you love) sprinkle with pine nuts and toast under the broiler for just a few minutes. Cut into appetizer squares and serve.

Our Cranberry Balsamic Spread is now available in select retail stores but don’t wait-because when its gone, its gone!

Have a great Thanksgiving Weekend!

Spied this colourful array of Cauliflower in the Portland Farmer’s Market last weekend – See more about our trip under Edible Cascadia.

September and a Sad Goodbye to Summer

Posted on September 9, 2014 by Leigh

This September will be very different for our family. Instead of spending those last warm weekends together enjoying a bike ride and BBQ, I’ll be back in Ontario with our daughter settling her in for her first year of University life.

Where oh where did that time evaporate? She spent so many afternoon naps under my booth at the first White Rock Farmers’ Market or in Dunsmuir Gardens where we nurtured a wonderful herb and homeopathic organic plot.

She was the reason I started edible gardens, convinced I could job share and have a business to grow and nurture while allowing me to spend more time with my child.

It turned out to be an amazing plan, and one I encourage all new Moms to try.

I will say that having a child and job and a new fledging business is not easy, but it does allow you to catch moments when you can, and on your schedule, and if you are focused on this, many moments add up to be treasured and savoured.

Your child will see what it takes to be an entrepreneur first hand, and cut their teeth on the hard work and dedication it takes to make a business viable. They will also learn about sacrifice and success. Real life in action!

This September I hope you can find the time to savour those last few warm days of the year. Here is an idea that I hope you will try. GRILLED PEACHES on the BBQ. Take some of those magnificent peaches ripening this month, and try this quick summer dish. Cut your peaches and remove the pit (Freestone Peaches are easy to work with for this.) Score the inside of the peach so the edible gardens Balsamic Reduction can soak in. Drizzle some Fig & Fire or Classic Balsamic Reduction on top of the seared peaches and skin side down, place on a hot grill until you can see the tiny bubbles starting to form on the top of the peaches. This will show you the heat is penetrating through to the top and slowly cooking your peaches. Serve with Vanilla Bean ice cream, or with main course dishes like chicken or sole. A delightful way to wish summer a fond farewell!

Happy 147th Birthday Canada!

Posted on July 1, 2014 by Leigh

“I believe the world needs more Canada” – Bono

Having lived in almost every province in this wide and vast country of ours, I believe we are the luckiest people on the planet to call this land, home. We have unsurpassed beauty, peace, freedom and its a great place to raise your baby. Yes, we fight a bit, amongst ourselves, but doesn’t every family? Canada is a rare and beautiful place that if it is your home, you are one of the very privileged in this world. Give thanks and have gratitude for this country- so young, and so unbridled. Happy Birthday! Start the BBQ! So Canadian to grill some delicious wild Atlantic or BC Salmon -a great way to celebrate the holiday!

To prepare Canada Day BBQ Sauce, heat 3 Table spoons oil in saucepan over medium heat. Sauté 1/2 cup diced onions and one diced garlic for 3 minutes, or until tender. Add several Table spoons (depending on how many fillets you need to BBQ) of edible gardens Garlic & Rosemary balsamic reduction ( or any flavour if you find yourself short) and let sauce simmer for 5 minutes. Remove from heat and let cool to room temperature. Coat salmon with 1/4 of the edible gardens Canada Day sauce and reserve remainder of the sauce for dipping. Place fish in the refrigerator and allow it to marinade for 2 hours. Preheat grill. Place salmon skin-side down, on a lightly oiled grill, cover and cook for 12 minutes per inch of thickness. Remove fish from grill and serve with edible gardens Canada Day barbecue sauce. WOW so delicious and celebratory!

enjoy.

Happy Birthday my precious country.

Sunday is Father’s Day

Posted on June 14, 2014 by Leigh

“We never get over our fathers, and we’re not required to. (Irish Proverb)”

This Sunday do what Dad’s love. Have a BBQ. What makes extra special dinner conversation is how you will finish the sirloin or the grilled asparagus if he’s vegetarian.

A tiny slice of blue cheese melting over a sirloin steak, and a drizzle of edible gardens Espresso Balsamic Reduction will take the meal up a notch or two. These little steak flank rolls have been filled with sautéed veggies and finished with a warm drizzle of reduction.

Our Espresso Reduction is dark and rich with a beautiful espresso bean flavour and aroma because unlike others, we make it from fresh espresso beans. It’s a natural partner for anything off the grill, from ribs and hamburgers to grilled veggies and skewers.

But don’t forget about Dessert. Our ESPRESSO Balsamic Reduction is perfect on vanilla bean ice cream. Add some peaches if you like or shaved chocolate is always a winner.

Happy Father’s Day to Dad! Thanks for being my best friend.