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
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.
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!
“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.
“A mother is a person who seeing there are only four pieces of pie for five people, promptly announces she never did care for pie.” – Tenneva Jordan
How True! So make sure you have enough of these heavenly little tarts on Sunday so Mom can have her fill.
Mother’s Day Brunch Mushroom, Leek & Spinach Tarts with edible gardens Classic Balsamic Reduction
These little tarts are fun for brunch or lunch time and served with a salad of fresh baby greens and feta. The tarts are fun to make if your children are small and would love to help on this special day in the kitchen.
2 Leeks (white and pale green parts only, rinsed, halved and sliced)
250g Swiss Brown Mushrooms (thickly sliced)
35g Dried Chanterelle Mushrooms
2 Sheets Store-Bought Puff Pastry (thawed)
100g Baby Spinach Leaves
Handful Shaved Parmesan
Handful Pine Nuts
Butter (for sautéing)
2 Tablespoons edible gardens Balsamic Reduction ( Classic or Fig & Fire if you like some heat)
Place dried chanterelle mushrooms into a bowl and cover with hot water. Leave aside to soften for approx 20 minutes. Once softened, drain, squeeze out excess liquid and roughly chop.
Preheat oven to 200°c
Melt some butter in a heavy-based skillet. When it just begins to bubble, add the sliced leeks. Stir to coat in the butter and then sauté over medium heat for approximately ten minutes, or until the leeks are glistening and starting to soften.
Add the sliced mushrooms and chopped chanterelles and continue to sauté for another five minutes or until the mushrooms are beginning to soften and just beginning to release liquid.
Turn the heat down to low and add the edible gardens balsamic reduction to the leek and mushroom mixture. Stir and simmer for another ten minutes.
Meanwhile, slice each sheet of puff pastry into four squares. Prick the middle of the pastry a few times with a fork, remembering to leave a 2cm gap around the edge of each piece so that it will rise around the filling during the cooking time. Place each puff pastry square onto two sheet pans, allowing some space between each square.
Scoop two tablespoons of the leek and mushroom mixture into the centre of each of the puff pastry squares, taking care to leave the un-pricked borders free of filling.
Place the sheet pans in the oven and cook for 25 to 30 minutes, or until the border of the puff pastry square have risen and are golden brown.
Meanwhile, add some butter to a clean frying pan over medium heat. Once the butter had melted, add the baby spinach and sauté very quickly until just wilted.
Top each cooked puff pastry square with the wilted spinach, pine nuts and some shaved Parmesan. For great plating effect, drizzle a little balsamic reduction on the plate before sliding on the tart as the picture shows! Happy Mother’s Day!
edible gardens make a great Mother’s Day Gift! Like our Moms who come in all shapes and sizes, we can put together the perfect combination bowl for your special Mom and your pocketbook! Order before Friday for delivery in the greater Vancouver area.
These happy little hearts filled with edible gardens POMEGRANATE Reduction are bright and pretty as punch.. You can use a variety of cheeses, that can with-stand a heart imprint.
Valentines and strawberries go hand in hand, even if they are not in season for much of the western world. I like to add some FIG & FIRE Balsamic Reduction to my Chocolate fondue to give it a very definite kick and sweet heat. A drizzle of any in our reduction family, will dress up your regular old chocolate fondue.
Pomegranates, once the sacred symbol of prosperity and fertility, are now popular for their incredible flavour, gorgeous red ruby color and vitamin packed benefits. Our POMEGRANATE Balsamic Reduction is the perfect color and flavour for this Valentines Day.
Drizzle on baby greens with orange slices, blue cheese and walnuts for a spectacular side dish this Valentines.
Finish off your Valentines Day dinner with a light but adult twist on Vanilla ice Cream.
edible gardens ESPRESSO Balsamic Reduction on Vanilla ice Cream with shaved chocolate! Light but Delicious!
Share, Laugh, Love.
Happy Valentines Day!