Browsing CategoryNaramata Blend

Keremeos in British Columbia’s fertile Similakameen Valley is bathed in sun and heat for 181 frost-free days resulting in the best tomatoes in the world and a price that will blow your socks off. Top down to take advantage of the sun on the first day of fall, The Handyman and I head out from Naramata past Almost a Ranch, Foggy Mountain Ranch, Cedar Creek Ranch and the infamous Crazy Zach’s junk/antique on the way to the “Fruit Stand Capital of Canada” on our annual pilgrimage to bring home some summer to store for greyer days ahead. I always feel…

Concentrated appleness and soul-soothing aromatic cinnamon, cloves and vanilla bean…What is this sorcery? Apple butter and my new mission to make the lost art of making it found.   Apple butter thickly laid over a heavy slice of bread warm from the oven is a pioneer staple that deserves a revival in the orchard-rich Okanagan Valley. Apple butter is a highly concentrated form of apple sauce produced by long, slow cooking of apples to a point where the sugar in the apples caramelize turning the apple butter a deep brown. Originating in the Middle Ages at monasteries with apple orchards, the…

fullsizerender6

The Bench Raspberry Almond Tarts from The Butcher, the Baker, the Wine & Cheese Maker in the Okanagan by Jennifer Schell The first recipe from the first crop of our Naramata raspberry farm berries is fittingly by our favourite Chef, Stewart Glynes, the owner of The Bench Market and it’s from my new favourite cookbook, The Butcher, the Baker, the Wine & Cheese Maker in the Okanagan and we are taking them to good Naramata pals’ place for dinner tonight. So much love packed in there that I had to use a run-on sentence… naramatablendblog ~ A dash of outdoor…