What’s new at Snowdon House Gourmet and Gifts!
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…
Tomato Sauce to Die For! Read More »
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 Fruits of Our Labour Read More »
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
Our West Coast Bread is Ready to Enjoy! Read More »
“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
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! “A mix of our 4 favourite kales: Red Russian, White Russian, Laurel’s Frilly and Rainbow Lacinato. Easy to care for and
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
Summer Salad Recipe Read More »
Black Quinoa Seed purchased from Salt Spring Seeds is 3 feet tall and the first of the seeds have started to appear in pink and green, as shown in the photo above. With about 100 days of maturity, it will continue to grow until 6 feet tall in late August. Once the seeds have matured,
Look at the Quinoa! Read More »
Rhubarb Crunch Recipe 1 cup of flour 3/4 cup of rolled oats 1 cup of brown sugar 1 teaspoon of cinnamon 1/2 cup of melted butter 4 cups of sliced rhubarb Topping ingredients: 1 cup of sugar 2 tablespoons of cornstarch 1 cup of water 1 teaspoon of vanilla In a bowl, combine flour, rolled
Fresh From Our Garden – Rhubarb Crunch! Read More »
Look what’s fresh this week! We’re freezing rhubarb and making rhubarb vinegar. Curried Lentils with Rhubarb & Sweet Potatoes Recipe 1 cup of dry orange lentils 1 peeled and sliced sweet potato 1 tablespoon of oil 1 cup of diced rhubarb 2 tablespoons of our rhubarb vinegar 1 tablespoon of curry powder 1 teaspoon of
Fresh From Our Garden – Rhubarb! Read More »
Inspired after touring a friend’s garden – a new way to grow potatoes! Place 6 litres of soil in the bottom of a bag – make sure it is porous. Add 6 – 8 cut potatoes with eyes. Cover with soil – add additional soil as potatoes grow. When ready to harvest, empty the
