In October, Raina Delisle from Montecristo Magazine visited us at the farm to learn about our Douglas Fir products. The piece is a nice introduction to some of what we do at Snowdon Farms and how we started using Douglas Fir.
We’re excited to announce that we have received a grant as part of BC’s Buy Local Program!
This program helps promote and increase sales of locally grown and processed seafood and agrifood products, and supports food security in BC. We are proud to be included in this program to help promote Snowdon House and our products.
“At Snowdon House Gourmet & Gifts we offer hassle-free home cooking and convenient comfort food that will nourish you and your family. We don’t spend nearly enough time at our dinner table anymore and we want to change that. Since we have had the opportunity to take part in the Buy Local Program, we hope to inspire British Columbians to cook, create and grow.” -Laura Waters
We had the pleasure of being a part of an interview with Adam Stirling on CFAX this morning- take a listen from 8:20 onwards to learn more about the farm and the North Saanich Flavour Trail which is happening this weekend!
Check out this video explaining more about Snowdon House as well as what to look forward to this weekend at the North Saanich Flavour Trail!
Douglas Fir essence at Snowdon House! Great stop on Flavour Trail Aug 20-21 #snodownhouse #flavourtrail
Posted by Flavour Trails on Sunday, August 14, 2016
Snowdon House Gourmet & Gifts was recently featured on Chek News – here is a link to the article:
“Laura Waters of Snowdon House Farm in North Saanich brings an age old idea into the 21st century. Waters is producing fir-essence infused vinegars ideal for salads blended with flavours like apricot, Arctic kiwi, blackberry and many others. Also Douglas Firessence, a sparkling, effervescent, non-alcoholic beverage made from locally grown Douglas Fir trees with a shot of vinegar. …
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.
After hours of dedication to the flowers and gardens, the bees have rewarded us with a bountiful crop of honey. Yesterday ten frames of honey were harvested. Soon to be extracted, bottled, and available for sale. And more to be harvested later!
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!
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.
“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.