Some Seasonal Favourites
A few of our seasonal favourites have arrived at our market. Hazelnuts, locally grown right here in the Fraser Valley! These little super foods are dried, meaning they’ll keep for a few years to come. They have a very unique flavour & many health benefits. Either crack and eat them as is, or roast and season them for extra flavour!
POM Pomegranates, the “Cadillac of Pomegranates”, grown in California and Mandarin Oranges by the box are here to stay through until Christmas.
Hazelnut Roasting Instructions:
1. Preheat oven to 350°F
2. Bake hazelnuts for 25 minutes
3. Turn off oven and rest hazelnuts in oven until cool.
Okanagan Apple update!
We love this time of year, enjoying the fresh bounty of Okanagan Produce at our market! We’ve been busy sourcing, picking up, washing, grading, displaying and sampling our precious apples. Did you know our Okanagan Apples are never waxed? You may sometimes notice a shine to our apples and this is from an all natural process.
All of our Okanagan Apples are thoroughly washed, dried and “polished” in a machine using special brushes. They then go through a grading process where we ensure the size and quality are up to our standards before they are displayed at our market.
Have you tried Salish Apples before? They’re one of our newer varieties in at our market and you can find Diane sampling them this Saturday at our market. Murray describes this Summerland variety as “sweet, crisp and tangy!”
Okanagan Apples now in at our market:
Red Delicious Apples
Golden Delicious Apples
Granny Smith Apples
Pink Lady Apples
Honey Crisp Apples
Fresh From Chilliwack…
Dave is pretty excited about one of our newer arrivals at our market! Fresh from Johnston’s Farm, smoked bacon by the slab. Cube it for a salad or soup or slice it to your desired thickness for breakfast.
Also in at our market, presliced Johnston’s nitrate free smoked bacon.
Check out the recipe below, courtesy of Johnston’s on their highly recommended Smoked Tenderloin and Cream Cheese Stuffed Jalapeños!
Recipe: Smoked Tenderloin and Cream Cheese Stuffed Jalapenos
6 whole fresh Jalapenos
12 pieces Johnston’s Smoked Pork Tenderloin cut into 1 ½”x¼” pieces
1/4 cup cream cheese softened
6 slices Johnston’s Thick-Sliced Bacon cut in half
Pre-heat gas grill to medium/high heat using the 2 zone method (one side of the grill has the burners on and the other side is off).
Cut each jalapeno in half lengthwise. Remove seeds and rinse.
Fill each jalapeno half with cream cheese, Place a piece of Johnston’s smoked tenderloin on top of cream cheese. Wrap each stuffed jalapeno with a cut slice of Johnston’s bacon and secure with a toothpick.
Place jalapenos on the cool side of the grill and close lid. Cook until bacon crisps up, approximately 20 minutes but check every 5 minutes or so.
Note: Placing the stuffed jalapenos over direct flame can cause flare ups due to the bacon.
Happy Birthday to Ralph!
Last weekend our family celebrated Ralph’s 61st Birthday! It’s hard to fit us all in a family photo when there’s 10 of us! Thinking back to this time last year, we were in our temporary closure and a couple of months away from our re opening of our new market. Thank you for growing with us and our family.