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Laura Launches New Line

We are celebrating our 10th anniversary at the farm with the launch of the newest addition to our product line. Our one-of-a-kind papers have been printed on fabric and then sewn in Montreal. We have collaborated with a Montreal manufacturer to create a unique and beautiful collection of clothing and accessories.

For more information, and to purchase your own unique outfit, visit us at our Etsy store https://www.etsy.com/ca/shop/snowdonhouse or come to the Farm Store and shop in person.

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Nasturtium Salad

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Nasturtium Salad
Ingredients
  • 1 white pepper chopped
  • ¼ cup chives chopped
  • 10 small mint leaves broken apart
  • 10 small lemon verbena leaves sliced into ribbons
  • 10 small nasturtium leaves sliced into ribbons
  • 8 nasturtium flowers broken apart
  • ¼ cup pumpkin seeds
  • 1 small yellow zucchini spiralized
  • 3 cups cherry tomatoes halved
  • 1 tbsp Snowdon House Peppered Nasturtium Herb & Blossom Infusion Vinegar
  • Pinch salt
  • Pinch pepper
  • ¼ cup Feta cheese broken into small pieces
Instructions
  1. Place all ingredients in a bowl and toss.
  2. Serve surrounded by additional nasturtium blooms.

Products used in this recipe:

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Nasturtium Glazed Ribs

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Nasturtium Glazed Ribs
Ingredients
  • 2 racks pork back ribs
  • 100 ml Snowdon House Peppered Nasturtium Jelly
Instructions
  1. Preheat oven to 350° F
  2. Season ribs with salt and pepper and place in roasting pan
  3. Brush ribs with Snowdon House Peppered Nasturtium Jelly and place in the oven
  4. Cook for 45 minutes to 1 hour, applying glaze every 10 to 15 minutes.

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Dukkah Sweet Potato Salad

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Dukkah Sweet Potato Salad
Ingredients
Sweet Potatoes
  • 1 Medium Sweet Potato
  • 1/2 small red onion, chopped finely
  • 1 tbsp dukkah spice
  • 2 tbsp olive oil
  • salt and pepper to taste
  • 1/4 cup Labneh (see below)
Dressing
  • 1 tbsp lemon juice
  • 1 lemon zest only
  • 1 tsp parsley
  • 1 tsp mint
  • 1/2 cup cherry tomatoes
  • 1 tbsp Douglas Fir vinegar
  • 1 tbsp olive oil
Instructions
Sweet Potatoes
  1. Preheat oven to 375°F
  2. Cut sweet potato into 1/4 inch slices
  3. Toss together sweet potato slices, 2 tablespoons olive oil, dukkah, onions, salt and pepper and bake for 30 minutes, flipping halfway through cooking.
Dressing
  1. Place parsley, mint and 1 tablespoon olive oil, Douglas Fir Vinegar, cherry tomatoes in a bowl, lemon juice and lemon zest
  2. Drizzle over the sweet potatoes
Labneh
  1. Labneh is thick yoghurt cheese. You can make your own by simply squeezing all of the extra water out of yoghurt. Place yoghurt in cheesecloth over a colander. Let sit until all the liquid is gone (about an hour).
  2. You can do this ahead of time
Finish
  1. Place labneh on small plates, place sweet potato mixture on top and garnish with dukkah

Products used in this recipe:

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Stuffed Zucchini Blossoms

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Stuffed Zucchini Blossoms
Ingredients
  • 8 zucchini blossoms
Stuffing:
  • I pkg Snowdon House Douglas Fir & Tomato Seasoning Blend
  • 300 g goat cheese
Instructions
Make the filling:
  1. Mix the Snowdon House Douglas Fir & Tomato Seasoning Blend with goat cheese. Let sit for 6 hours.
Blanch the flowers:
  1. Bring a large pot of water to a boil with 1 tablespoon salt. Shake each blossom and check inside for insects. Carefully snap off and discard the pistil inside the female flowers and leave the fruit attached. The male flowers just need their stems trimmed to about 1 inch. Set up a large bowl of cold water next to the stove. Plunge 4 blossoms at a time into the boiling water and boil for 10 seconds. Remove them with a slotted spoon or wire skimmer and plunge them into the cold water.
Stuff the flowers:
  1. Line a baking sheet with parchment paper or lightly oil it. Keep the blossoms submerged in water where the petals are easier to separate. Cup your hand and scoop up one of the flowers, while you use your other hand to drape the petals over the top of your thumb and index finger. Lift the flower from the bowl of water and tilt your hand to drain it. Put a ball of filling in the centre, gently drape the petals back into a closed position, and lay it on the baking sheet. Brush the blossoms lightly with olive oil and season them very lightly with salt and pepper.
Finish the dish:
  1. Preheat the oven to 350°F. Heat the blossoms in the oven until they begin to sizzle at the base and the cheese is warmed through, 5 to 7 minutes.
Recipe Notes

Once the blossoms are stuffed, they can be covered with plastic wrap and refrigerated for up to 8 hours.

Products used in this recipe:

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Coconut Crème Brûlée With Elderflower

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Coconut Crème Brûlée With Elderflower
Ingredients
  • 6 egg yolks
  • 2.5 cups coconut milk
  • 2 tbsp Brown Sugar
  • 6 tbsp White Sugar
  • 1/2 tsp Vanilla Extract
  • 1/2 bottle Snowdon House Elderflower Vinegar
Instructions
  1. Preheat oven to 300 degrees.
  2. Place Snowdon House Elderflower Vinegar in a pot and reduce to half the volume. Beat egg yolks, 4 tablespoons white sugar and vanilla extract until thick.
  3. Pour coconut milk into a pot and stir over low heat until it almost comes to a boil. Remove the coconut milk from the heat and stir into egg mixture, beat until combined.
  4. Pour mixture into a double boiler. Stir over simmering water until the mixture coats the back of a spoon, for about three minutes.
  5. Pour into shallow heatproof bowls. Place bowls in a shallow pan full of water. Bake in oven for 30 minutes. Remove and cool to room temperature. Refrigerate for at least an hour or overnight.
  6. Preheat oven to broil. Sprinkle the remaining sugar between bowls and place dishes under the broiler for sugar to melt for about 2 minutes. Watch very closely so it does not burn. Remove from heat. Top with Snowdon House Elderflower Vinegar.

Products used in this recipe:

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Flavour Trail 2020

This summer, come experience the flavour of our region!

​This year North Saanich offers you a season-long, self-guided Flavour Trail route.

Bike, walk or drive down country roads in a thriving working agricultural landscape with this mobile “Flavour Trails road map” in hand.

​A variety of choice awaits you: each farmer and food provider sets their own hours and their own offerings. Peruse the map and check out our  “Meet Your Makers” digital stories to get a sneak preview.

​Take to the open road and the fresh air of North Saanich. Take home the best flavours of the region & season.

North Saanich Flavour Trails

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James Bay Market

Come visit our stand at the James Bay Market on Saturday, July 11 from 9 am to 1 pm.

James Bay Market continues to operate under the strict guidelines from Island Health and our Public Health Officer.

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Garden Vegetable Empanada

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Garden Vegetable Empanada

The sweet potato dough can be made a couple of days ahead of time. I chose to make two large pies,  but you could roll the dough into small rounds and stuff them individually. Fill them and then freeze them and bake them as you need them. To freeze, place them on a parchment-covered baking sheet and flash freeze then place in a tub or Ziploc bag. Alternately you can make the filling and stuff it into a puff pastry crust.

You can also make this with leftover garden vegetable soup, but you will have to cook away more of the water and add meat.  If the soup is too watery it will make the pastry mushy.

Course: Main Course
Ingredients
Dough
  • 1 lb Sweet Potato You need 1 1/2 cups of cooked sweet potatoes
  • 1 cup all-purpose flour Substitute gluten-free flour
  • 1/2 cup whole wheat flour Substitute coconut flour
  • 1/2 cup cornmeal
  • 1/4 tsp salt
  • 2 tbsp olive oil
Filling
  • 1 pkg Snowdon House Garden Vegetable Barley Soup Mix
  • 6 cups water
  • 1/2 lb ground round Substitute Vegan Ground Meat
Instructions
Dough
  1. Preheat oven to 350°. Prick the sweet potato and place on a baking mat or parchment paper. Takes approximately 1 hour to bake. Let cool, peel and mash the potato well.

  2. Place both flours in a bowl with the cornmeal and the salt. In a mix-master beat the 1 ½ cups of sweet potato with the coconut oil till smooth. Gradually add the dry mixture until a smooth dough forms.

  3. Place the dough in wrap and place in the fridge for an hour.
Filling
  1. Mix the garden vegetable soup mix with water and cook for 45 minutes until moist but not wet. 

  2. In a separate pan cook your ground beef drain any fat away and add to soup mix. 

  3. Let cool

Empanada
  1. Divide your dough in half. This is a sticky dough and you will have to add flour as you roll it. ( I rolled mine on a piece of floured parchment paper, and then flipped it onto a silicone baking sheet and stuffed the dough on it.) It made the transferring process so much easier. 

  2. Flour a surface area and roll the dough to make a circle (approximate 8-10 inch). 

  3. Place half the filling mixture in the centre of the dough.

  4. Wrap the dough around the filling, sealing the edges with water. 

  5. Bake for 35-40 minutes at 350° until the bottom of the dough is light brown and the top is firm to touch.

Products used in this recipe:

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Mild Curry Nasi Goreng

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Mild Curry Nasi Goreng
Course: Main Course
Ingredients
  • 1 pkg Snowdon House Mild Curry Soup Mix
  • 5 cups water
  • 3-4 chicken thighs all fat removed and cut into strips
  • 1 tablespoon olive oil plus 2 tablespoons separated
  • 3 pieces celery chopped very small for crunch
  • 1/2 cup frozen or freeze dried peas
  • 2 eggs
  • 4 green onions, chopped for garnish
  • 2 tablespoons toasted sesame seeds
Instructions
  1. Place Snowdon House Mild Curry soup Mix in a pot and add 5 cups water. Cook on medium heat till most of the water has been cooked off, about 35 minutes.

  2. Place 2 tablespoons olive oil, cooked rice mix, celery, chicken in a fry pan on medium heat and start to fry. As rice starts to brown and steam add 2 eggs. Whisk them very quickly in the rice so you have ribbons of egg running through the rice.

  3. Cook until the egg is done (about a minute). Place on a platter and garnish with green onions and toasted sesame seeds.

Products used in this recipe: