We are thrilled that our West Coast Bread has been selected by food writer Pay Chen for her Canadian-made gift list. To see the full article, https://www.cbc.ca/life/holiday/10-canadian-made-gifts-that-will-excite-even-the-savviest-of-food-lovers-1.5374483
For our Customer Appreciation Days, we offered many tasty samples of recipes using our products. We tried two new recipes and have had many requests for them.
You can find the recipes for Pulled Jackfruit and
Spicy Peanut Tofu on the website.
We’d love to hear your feedback. Try our recipes, or develop your own. We will share your favourites.
Tantalize your taste buds and enjoy a great time with your friends!
Due to popular demand, we are bringing back Cooking Explorations. Come join Laura at the farmhouse for an entertaining afternoon or evening of culinary fun. Classes will be offered on Tuesdays at 1 pm or 6 pm and will last about an hour and a half.
Laura will be cooking delicious dishes using Snowdon House’s gourmet products in unexpected and creative ways. As well as learning how easy it is to whip up mouth-watering meals using Snowdon House products, you will be sampling and tasting throughout the class.
If you would like to book a private session for your group, we would be pleased to accommodate you. Just remember to make your booking well in advance of your chosen date.
Minimum 6 people; maximum 10 people
$35.00 (plus GST) per session
To register, email firstname.lastname@example.org or call 250-658-3419
Thank you for visiting our farm for Feast of Fields. We hope that you enjoyed the event as much as we enjoyed hosting it. We had many requests for the recipes that we used, so here they are:
Quinoa Crackers with Douglas Fir Topping
- 3 cups cooked quinoa
- 1 egg
- Combine quinoa with the egg until well mixed.
- Spoon 1 tbs of mix into 3-inch muffin tins and cook for 20 minutes
- Lower the oven temperature to 200°F.
- Remove the quinoa bites from the muffin pan. Place on lined cookie sheet. Bake for 15 minutes.
- Remove from the oven and turn them over to continue baking for 10 more minutes until crisp.
- Cool and store in zip lock bag to retain crispness.
- 1 pkg Snowdon House Douglas Fir & Tomato Seasoning
- 250 ml cream cheese
- 250 ml goat cheese
- Snowdon House Fir & Fire Brie Topper
- Cream the goat cheese and cream cheese with the Douglas Fir Seasoning Blend. Make sure this is well mixed.
- Place in fridge 4-6 hours for best flavour.
- Top each cracker with the spread and add a heaped 1/4 teaspoon of Snowdon House Fir & Fire Brie Topper for a tasty snack.
Brie Bites with Lemon Verbena Brie Topper
- won ton wrappers
- brie cheese
- Snowdon House Lemon Verbena Brie Topper
- Canola oil for deep fryer or deep saucepan
- water for sealing the wonton wrappers
- Cut the brie into 1/2 inch squares.
- Place a heaping 1/4 tsp of Lemon Verbena Brie Topper in the centre of each won ton wrapper.
- Put a brie square on top of the jelly.
- Dip your index finger into water and trace it on the outer edges of the wonton wrapper.
- Bring one corner at a time to the middle and repeat until it looks like a package.
- Place the brie bites in a container layered with parchment paper. Cover and freeze for a minimum of 6 hours. Overnight is best.
- Heat oil to 375 °F
- Remove the brie bites from the freezer.
- Cook the frozen bites until golden brown.
Serve hot with Snowdon House Lemon Verbena Brie Topper
Products used in this recipe:
The recipe for Golden Beets with Mushrooms and Lavender will follow.
On August 25th, we were very excited to host the 22nd annual Vancouver Island Feast of Fields. Thanks to everyone who came to the farm to share the day. The organizers did a fabulous job of making everything run smoothly for both participants and producers.
Feast of Fields is a three-hour wandering gourmet harvest festival that highlights the connections between farmers and chefs, field and table, and between farm folks and city folks. With a wine glass and linen napkin in hand, the participants strolled across our farm, listened to live music, and tasted gourmet creations from some of the Island’s top chefs, bakers, food artisans, vintners, brewers, distillers and other beverage producers.
As of July 27th, our 6 tent sites nestled in the Douglas Fir plantation at the back of the farm will be available for booking.
Wake up to the sounds of birds, sheep and chickens. Don’t be surprised if an occasional deer wanders by your campsite.
Portable toilets and potable water are provided. Each campsite has its own table & chairs.
For an additional fee, morning tea and coffee carafes can be ordered the night before and delivered to your campsite.
There is no electricity, so bring flashlights. Wheelbarrows are available to transport your camping equipment to the campsite.
Quiet after 10 pm
No smoking or campfires on the property
Excessive alcohol will not be tolerated
No pets allowed
Cannot accommodate RVs or tent trailers.
Cost: $41.00 per night including tax for 2 people; $11.00 for each additional camper (tax included)
Maximum 4 people per site and one tent per site.
Check-in 3 – 8 pm only
Check-out 11 am
For more information, call Laura at 250-658-3419 / 250-661-8957 or email email@example.com
Snowdon House is proud to join this wonderful event as a featured vendor. Join us at HCP August 10 and 11, from 10 am to 4 pm.
For the eighth year, Snowdon House will be participating in North Saanich Flavour Trails. Come visit us on Saturday, August 17. We’ll have lots of our delicious products for you to sample.
Feast of Fields is coming soon to Snowdon House. Get your tickets now!
Forbes Travel Guide gave us a very nice mention.