Snowdon House News

What’s new at Snowdon House Gourmet and Gifts!

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Tasting Bubble Update and New Shop Hours

The enthusiastic reaction to our Tasting Bubble Experience has been so extraordinary! However, in response to the Province’s latest guidelines, we have made the decision to

Hit the “pause button” for the remainder of the 2020 calendar. We thank everyone who has participated in the inaugural Tasting Bubble events.

Your glowing testimonials (fabulous” “ delightful”  “very affordable” “such a novel tasting experience” “ I will be telling all of my friends about this and getting into your shop for Christmas gifts!”)  have been so encouraging.  And to all those who were booked for the remainder of the year, we so appreciate your support! We will be returning in 2021!

Please note that we are expanding our Snowdon House Shop hours to be open Thursday to Sunday inclusive, from 10 am to 4 pm.

We allow a maximum of 4 people in the shop at any one time. Masks are required.

And of course, our online shop is always open for you!

Thank you, everyone, for continuing to shop local to support all your local farmers, makers and providers. It means the world to us.

 

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Tasting Bubbles!

Snowdon House - Tasting Bubbles

We are delighted to announce an extraordinary “exclusively yours” experience being offered on-site at Snowdon House!

Escape to another world for two hours of learning, tasting and connecting. Bring your Bubble of six friends, family or colleagues to our outdoor tasting tent. Learn about the magic of the Fir Forest and 7-course Private Tasting Menu. Enjoy private shopping in The Snowdon House studio.

Find out the details on our Tasting Bubbles page…

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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.