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2015 Flavour Trail

What a wonderful weekend for the 2015 North Saanich Flavour Trail!

Snowdon House

Between 500 and 600 people came to the farm  from far and wide. They enjoyed samples, tours of our gardens, and a visit in our shop. Laura toured our guests through the gardens  and described the variety  of edible flowers in the gardens, and  how to use them to cook  and decorate food with. We had samples of our Garden Vegetable & Barley Soup, Split Pea, Ginger Coconut Dahl, Mulligatawny, Quinoa & Sweet Potato,  and Curried Lentil Soup. Our cider breads and beer breads were baked and we sampled our  brie toppers in wonton wrappers with brie. Many people were  first time visitors.

Thank you from Laura and the Snowdon House team we look forward to seeing you again.

Visit to view a collection of photos from the weekend taken by Nuttycake Photography.

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Tomato Sauce to Die For!

Cooked Tomatoes

A combination of cherry, beef steak, roma, marzano tomatoes, purple basil, red onions, zucchini, parsley, sage, thyme, oregano, and garlic, all fresh from the garden. Roasted in olive oil and infused with thyme vinegar and slow roasted for 6 hours at 200 degrees. Homemade pizzas were made with this yummy sauce and the rest was frozen.

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Our West Coast Bread is Ready to Enjoy!

West Coast Bread

The Douglas Fir Tips used in this bread paired with our FirEssence or soda is a truly West Coast original. The Douglas Fir tips are packed with vitamin C and electrolytes.

To make the West Coast Bread, simply add a 341 mL bottle of our FirEssence or soda, mix, and bake at 375 degrees for 40 – 45 minutes. Serve Warm!

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Coming this Summer: Salsa Anytime

Salsa Anytime

A convenient blend of dried garden vegetables. Easy to make, just add water and vinegar, and it rehydrates in two hours. The longer it sits, the better it gets. Salsa Anytime has a bit of a bite to provide a flavourful addition to any dish. Makes a simple spaghetti sauce when camping.

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Lavender Vinegar

Lavender Vinegar

“The gauzy gray-green foliage, graceful violet spikes, and above all, unequalled perfume make lavender a shameless seducer. Its fragrance is both invigorating and sedating and one of the great pleasures of the herb garden.”

The most common variety of lavender is English lavender, Lavandula angustifolia, which grows to between two and three feet, with one-and-a-half-inch flower spikes on eight-inch stems.

Come try our breathtaking vinegar! Soon to be added to our Essence Collection. A non-alcoholic champagne style bubble.

Quote and information retrieved from the Herbfarm Cookbook by Jerry Traunfeld.

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Kale Crop

Our Kale crop is so bountiful that anyone who visits the house goes home with some! The germination rate and crop yield of the 4 Kale Mix from Salt Spring Seeds has been exceptional!

Kale Salad

“A mix of our 4 favourite kales: Red Russian, White Russian, Laurel’s Frilly and Rainbow Lacinato. Easy to care for and extremely winter hardy. Delicious and nutritious in winter salads or steamed.”

Retrieved from:

Kale Salad Recipe:

½ cup of coarsely chopped toasted pecans

2 bunches of chopped kale

4-5 thinly sliced radishes

½ cup of coarsely chopped cranberries

1 chopped Granny Smith apple

2 ounces of soft goat cheese

Dressing: 3 Tablespoons of olive oil

1 ½ Tablespoons of Snowdon House Fruit Infused Vinegar

Vinegar: 1 tablespoon of Dijon mustard

1 ½ teaspoon of honey

Sea Salt and Freshly Ground Pepper

Toss kale, radishes, cranberries, pecans and apple in a large bowl. Crumble goat cheese over the top. In a small bowl, whisk Snowdon House Fruit Infused Vinegar, olive oil, mustard, honey & salt and pepper. Drizzle over kale mixture and serve. Serves 4-6.

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Summer Salad Recipe

Amaranth Salad

Amaranth & Mango Salad

1/2 cup of yogurt

1 1/2 teaspoons of curry powder

1 teaspoon of grated ginger

1/2 teaspoon of sea salt

1 cup of Amaranth grain

1 1/2 cups of water

2 chopped mangos

1/2 cup of diced red pepper

1 tablespoon of parsley

1 tablespoon of diced jalapeno

2 tablespoons of chopped cilantro

Mix the yogurt, ginger, curry, salt, and jalapeno. Bring the water to a boil and add the Amaranth, reduce the heat to low and simmer for 20 minutes. Remove from heat and drain the water. Cool the Amaranth. Toss the cooked Amaranth with mangos, red pepper, jalapeno, yogurt, and herbs. Serve your salad right away or when chilled.