Cranberry Jalapeño Jelly

This was the first jelly product in our journey to cross conventional canning and it consistently ranks among our top ten. Made with fresh B.C. cranberries, not a concentrate, this jelly has a bit of texture and is definitely not your traditional jelly.

Fire Roasted Tomato Salsa

Our most traditional salsa was developed in 2003 when the Okanagan Mountain fire was burning and one of our local growers, although under an evacuation order, was allowed back to her farm to see if she could salvage her tomato crop.  She called me and said, “you’re not gonna want these charred tomatoes” but we put them in a pot and the result was a smoky salsa that we thought would be a “limited edition” creation.  Every year we get hungry customers who want more, so now we smoke those tomatoes ourselves and cross our fingers the fires stay away from our beautiful valley.

Orchard Chutney

Of all the chutney we make, this recipe is the only one without raisins and therefore is the most savoury and less sweet. If you’re a “wanna be salsa eater” but don’t like the heat, you might find this chutney more to your liking. It’s also great on a quiche or breakfast casserole, served over meatloaf or meat pies… you get the idea.

Vegetarian Antipasto

Antipasto is the traditional first course of a formal Italian meal and literally means “before the meal”. The recipe, much like apple pie, varies from household to household and is often referred to as a starter or hors d’oeuvre. It’s a snack to us; before, after or instead of dinner. Our Vegetarian Antipasto is made with fresh Okanagan grown veggies.

Family owned, small batches produced in Kelowna, BC.