Glazed Sweet Potatoes with Mabon Pecans

Honey Glazed Sweet Potatoes, oven baked with apples, butter, and a Mabon sauce. Easy to make ahead and perfect for the holidays!

Yield: Serves 8-10
Prep Time: 15 minutes
Cook Time: 1 hour, 40 minutes
Total Time: 1 hour, 45 minutes


  • 3 pounds sweet potatoes (about 4 large) 
  • 1 cup roughly chopped pecans
  • 2 tablespoons unsalted butter
  • 2 tablespoons coconut oil
  •  2/3 cup honey
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper (a bit more if you like a good kick)
  • 1/2 teaspoon sea salt
  • 1/4 cup Meadow Vista Mabon Spiced Honey Wine
  • 2 cups peeled, cored, and 3/4-inch diced tart, firm baking apples, such as Granny Smith or Cortland (about 2 medium or 3 small)


1. Place rack in the center of the oven and preheat to 375 degrees F. Scrub the potatoes (leave the peels on), then place whole on a sheet of aluminum foil. Place the foil directly on the baking rack. Bake for 45 minutes to 1 hour, until slightly soft when squeezed (they do not need to be cooked all the way through). Set aside until cool enough to handle, then remove the skins. Cut into 3/4-inch chunks and set aside.

2. Meanwhile, in a medium skillet over medium heat, add the pecans and lightly toast until fragrant, about 3-4 minutes (watch them carefully so that they do not burn). Add butter and coconut oil, let melt, then add the honey, cinnamon, nutmeg, salt, and cayenne. Allow the mixture to simmer and bubble for 4 to 5 minutes. Carefully add theMabon—stand back a bit from the pan, as the honey mixture will begin to bubble violently. Let simmer for 5 additional minutes, until slightly reduced. The glaze will still seem a bit liquidy

3. Lightly grease an 9×9-inch baking dish or similar 2-quart casserole dish with cooking spray. Scatter the sweet potatoes and apples in the baking dish, alternating between the two so you have a mix throughout. Pour the Mabon-pecan glaze over the top. Bake at 375 degrees for 20-30 minutes, until the apples are softened (they do not need to be completely mushy—just fork tender) and the dish is fully warmed throughout.

4. Serve with a glass of Mabon- chilled or mulled!


Lavender Honey Creme Caramel




  • 1/4C Meadow Vista Honey
  • 1/4C organic cane sugar
  • 2 Tbsp water


  • 1 Tbsp Meadow Vista Honey
  • 2" vanilla bean
  • pinch dried lavender buds
  • 3C hot milk
  • 3 farm eggs-lightly beaten


Preheat oven to 350º

In a cast iron frying pan, cook honey, sugar and water until it is dark brown. Quickly divide between 8 x 125ml ramekins. Allow to cool. Don't worry, the caramel will become as hard as candy.

In a sauce pan, warm the milk with the honey, scraped vanilla bean and pinch of lavender until scalding, stirring constantly to avoid burning. Once the mixture is hot, whisk in beaten eggs and pour in ramekins.

Place ramekins in a large baking dish (I find lasagna pans perfect for this) and fill halfway with simmering water.

Bake for about 40 minutes- the water should not boil

Remove tray from oven and remove ramekins from water. Let cool and then refrigerate. When ready to eat, run a knife around the ramekin, invert and serve chilled.

Blackberry Gazpacho with Cumin Cashew Crème & Bee Pollen


Cumin Cashew Crème 

  • 1 cup (250 mL) raw cashews 1 cup (250 mL) pure water
  • 1 tsp (5 mL) cumin powder (or mortar and pestle the equivalent of seeds)
  • 1⁄2 tsp (2.5 mL) Baltic sea salt 

Blackberry Gazpacho

  • 4 cups (1 L) blackberries
  • 1 cup (250 mL) cucumber, diced
  • 1⁄2 jalapeno, seeded and diced
  • 1 cup (250 mL) Cloud Horse or other off dry white wine 1⁄2 cup (125 mL)
  • Meadow Vista honey bee pollen 


To make Cumin Cashew Crème: Soak the cashews for at least four hours. Drain the soaking liquid from the cashews and place in a blender. Add the cumin and salt, plus 1 cup (250 mL) fresh water. Blend until creamy, kind of like whipped cream. Store in a bowl with sealed lid until ready for soup. 

To make Gazpacho: Add all of the ingredients to the blender and blend until desired consistency (Judie likes it a little chunky). Pour into individual bowls, garnish with a swirl of Cumin Cashew Crème, and sprinkle with bee pollen. 

Pair with Cloud Horse and a  hot, sunny day!

Recipe by Judie Barta, found in "The Butcher, The Baker, The Wine & Cheese Maker-In the Okanagan" by Jennifer Schell

Chocolate Cherry Bombs



  • 2 cups Dark Chocolate
  • 1 cup Chopped Dried Cherries
  • 1 cup Chopped Nuts
  • 1.5 oz White Chocolate


Melt dark chocolate in a double boiler

Once melted, remove from heat and add in cherries and chopped nuts. Stir until well combined.

Spoon onto cookie sheet that has been lined with Parchment Paper.

Melt white chocolate in the microwave using 15 second increments. When melted, drizzle over chocolate cherry bombs. (We found ours wasn't as thin as we wanted so we added a splash of Ostara)

Enjoy with a glass of Bliss!

Seared Tuna with Asian Bliss Vinaigrette Salad

Asian Bliss Vinaigrette


  • 1 small clove of garlic
  • 1/2 a shallot
  • 50 ml Mirin
  • 2 tbsp Meadow Vista Blueberry Honey
  • 1 tbsp lime juice
  • 1 tbsp chopped lemongrass
  • 1 lime leaf
  • 1 tsp sesame oil
  • 1/4 tbsp Bliss
  • 1/2 cup grapeseed oil


Sweat shallot and garlic with olive oil quickly in a pan, add to your blender along with all ingredients except for Bliss and Grapeseed Oil. Blend for two minutes.

Strain to remove any chewy pieces of lemongrass and lime leaf.

Place into you empty Bliss bottle and add the Bliss and Grapeseed Oil.

Give it a good shake and serve right away.

Seared Tuna with Avocado Cream  


  • 2.5 oz fresh tuna
  • Salt 
  • 1 avocado
  • 1/2 bunch basil
  • 1/2 tbsp Japanese Pickled Ginger Juice
  • 1/4 cup olive oil
  • 2.5 Tbsp Mirin or Sushi Vinegar
  • Juice of 1 lime


Salt your tuna and sear 10 seconds on each side in a hot pan. Then place to the side.

Put the avocado and basil in the blender

Add ginger juice and emulsify with oil

Add the mirin and lime

Pass through a fine sieve for a smooth texture

Shaved Vegetable Salad with Asian Bliss Vinaigrette


  • 1 carrot
  • 1 bulb of fennel
  • 1 bunch of radishes
  • 1 small beet
  • A few cherry tomatoes
  • 1 bunch of your favourite greens
  • 1 cup fresh parsley
  • 1 cup fresh cilantro
  • 1 lemon
  • 1 orange
  • 1 lime
  • 1/2 cup toasted cashews or local nuts


Carefully use a Mandolin to shave your carrot fennel, radish and beet paper thin into a bowl

Zest the lemon, lime and orange into the mix

Segment you orange and add to bowl. Be sure to squeeze the fresh juice over the veggies!

Add the cherry tomato, green, chopped parsley and cilantro. Toss with Bliss Asian Vinaigrette.


Assemble salad on a plate, top with sliced seared tuna. Decorate with drops of Avocado Basil Cream. Serve with a glass of chilled Cloud Horse!

Dandelion Corn Fritters

A seasonal favorite! Use those beautiful early dandelion blooms and greens to add colour and nutrition to the classic corn fritter. With the addition of crisp, traditional Cloud Horse to the batter and as the pairing, you will love this at your next relaxing Sunday Brunch. 


  • 1 cup unflavored coconut oil for frying
  • 1 cup sifted all-purpose flour (or flour substitute)
  • ½ tsp Baltic or pink salt
  • 1 tsp baking powder
  • ½ tsp Meadow Vista Blueberry Honey plus extra for drizzling on the fritter
  • 1 farm fresh egg
  • ¼ cup milk
  • 1 tablespoon butter, melted
  • ¾ cup Cloud Horse
  • 1 cup frozen corn
  • 1 cup fresh dandelion leaves, chopped
  • ½ cup yellow dandelion petals (separated from the flower)


Heat oil in a large cast iron fry pan to 365F.

In a mixing bowl, combine flour, baking powder and salt. Beat together egg, milk, melted butter and honey; stir into the flour mixture. Mix in the corn and dandelion greens.

Drop fritter batter by the spoonful into the hot oil, patting down to make a patty, fry until golden. Drain on paper towels.

When ready to serve, sprinkle dandelion petals and drizzle honey all over the fritters. Eat them while they are hot but are also good stored in the fridge and eaten cold or rewarmed the next day.

Best served with a glass of Cloud Horse!


Kicking Horse Coffee® Honey Power Balls

Coffee is a bit of an indulgence in our house, the caffeine rush can be pretty funny. So one Sunday morning while sipping on my favourite coffee and creating a new energy snack for the girls, I thought, let's add some fresh ground Kick Ass®! The added flavour of the coffee rocks, hope you love it as much as we do!

Warning: Eat outside where you can run, jump and play!


  • 1 1/4 c old fashioned oats
  • 1/2c nuts, finely chopped
  • 3 tbsp shredded coconut, plus 1/2c to roll the balls in
  • 2 tbsp hemp seeds 
  • 2 tbsp ground flax
  • 2 tbsp fresh ground Kicking Horse Coffee® Kick Ass® Coffee
  • 1 scoop whey protein powder
  • 1/2 c Meadow Vista honey
  • 1/2 c dried local fruit, chopped (we used plums)
  • 1/2c peanut butter


Mix all the dry ingredients until combined, then stir in the dried fruit and wet ingredients until a consistent mix has formed.

Refrigerate for 20 minutes. Roll approximately 1 tablespoon of the mixture into balls with your hands, then into the extra shredded coconut.

Store in an air tight container in the fridge for up to 3 weeks (if they last that long!)

Bliss Salad Dressing 1.0

The first in a series of takes on traditional salad dressing recipes using Bliss,

our sparkling cherry honey wine and reusing the bottle!

Bliss Vinaigrette


  • Bliss 500ml bottle, filled to the yellow line with Bliss
  • 1 garlic clove, finely chopped 
  • 2tbsp dijon mustard
  • 2tbsp fresh lemon juice
  • 2tbsp Meadow Vista Blueberry Honey
  • 1/2 tsp Himalayan salt
  • 1/2 tsp fresh ground pepper
  • extra virgin olive oil, to the top of the bees wings 



In order, add all ingredients to the Bliss bottle. There should be enough air space left in the bottle to effectively shake all the ingredients.

Pour generously on your favourite salad.

Check out our new Spring dandelion.roast beets.feta


Dandelion.Roast Beet.Feta

Eating seasonally sometimes means mixing the old with the new. Let's use up those
beets in your cellar
with the first of the bitter greens of Spring, dandelion!


  • 2tbsp olive oil
  • a bunch of beets, any colour
  • a bunch of dandelion greens
  • 1/2 cup of crumbled feta


preheat oven to 350F

coat beets with olive oil and lay on a baking pan, roast for 30min or until a fork pierces easily through

wash, dry and chop dandelion greens, add to salad bowl

slice slightly cooled, roasted beets into quarters

lay onto greens

drizzle shaken Bliss Vinaigrette over beets

sprinkle with crumbled feta

Serve with recycled baguette* and a glass of chilled Bliss, enjoy!


Upcycled Baguette

waste not, want not with this easy recipe that transforms day old baguette into a tasty little addition to main course salads

sliced baguette on an angle

butter both sides

fry in a cast iron pan until both sides are browned

have you tasted yummy?

Lavender Hazelnut Biscott

Judie has redefined biscotti, meaning twice baked cookie, by crafting local ingredients harvested in the fall from the Meadow Vista Farm and friends backyard gardens. Special thanks to Shari for the Hazelnuts!

A staple food of the Roman Legions as biscotti has a long shelf life, it is served with a drink into which the cookie is dunked (traditionally Vin Santo, a dessert wine found in Italy) we love to pair it with Ostara and for a yummy treat in the afternoon or wrapped in parchment and given as gifts to friends.


  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup granulated sugar
  • 3 large eggs    
  • 3 tablespoons honey
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons orange zest      
  • ½ cup coarsely chopped hazelnuts
  • 1 tablespoon dried culinary lavender blossoms



Meadow Vista Farm Lavender

Preheat oven to 350 degrees F. 

Line a baking sheet with parchment paper 

In one bowl for dry, sift flour, baking powder, baking soda, and salt together.

In a second bowl, whisk sugar and eggs to a light lemon color; stir in honey, vanilla extract, orange zest, chopped hazelnuts and lavender blossoms.

Sprinkle dry ingredients over the egg mixture; fold in until the dough is just combined.

Use just enough flour on your hands to prevent sticking, you don't want the logs to be covered with flour, shape the dough into two logs.

Place the log on the parchment lined baking sheet and with your hands, pat and shape each piece into a loaf approximately 3 inches wide, 7 inches long, and 3/4-inch high. 


Bake 25 minutes or until dough pops back up when lightly pressed with a finger. You cannot judge the cooking by the color. The biscotti shouldn't change color during the second baking, so poke them to tell if they're done. They should feel dry and offer some resistance. Remove from oven and cool 10 minutes on a wire rack.


Reduce oven to 275 degrees F. Using a long serrated knife, cut logs diagonally into 1/2-inch thick slices. Turn the slices over, onto their sides; return slices, on baking sheets, to oven. Bake another 15 minutes. Do not crowd the biscotti slices on the baking sheet for their second baking as they need the hot air to circulate to enable them to crisp up evenly. Biscotti will continue to crisp up as they cool so do not over bake. Remove from oven and cool completely on wire racks.

Store biscotti in an airtight container.

Charred Tomato Ratatouille on Flatbread

The recipe from Chef Matt Batey pairs Charred Tomato Ratatouille Flatbread with a fresh lemon and arugula salad. Source a flatbread base of for those with a couple of extra minutes, making your own is quite simple.


  • 1/4 cup Extra Virgin Olive Oil
  • 1 1/2 cup Onion, small dice
  • 1 tsp Garlic, mince
  • 1 cup Meadow Vista Honey Wines Rubus
  • 1 cup Eggplant, medium dice with skin on
  • 1/2 tsp thyme leaves, fresh
  • 1 cup Yellow Peppers, medium dice
  • 1 cup Red Peppers, medium dice
  • 1 cup Zucchini, medium dice
  • 1 1/2 cup Rome Tomatoes, peeled & seeded, medium dice
  • 1 tbsp Basil Leaves, fresh, chopped
  • Salt and freshly ground black pepper, to taste

Arugula Salad

  • 2 cups Arugula Leaves
  • 3 tbsp Extra Virgin Olive Oil
  • 2 tbsp Meadow Vista Blueberry Honey
  • 1 tbsp Meadow Vista Honey Wines Rubus
  • 1 Lemon, zested and juiced
  • Sea salt, to taste
  • 2 oz Machego Cheese


Set a large 12-inch sauté pan over medium heat and add the olive oil

Add the onions and garlic to the pan, cook until onions are lightly carameized

Deglaze the pan with Rubus, and reduce by half.

Add the eggplant and thyme to the pan, cook until the eggplant begins to go soft.

Add pepper and zucchini; stir to prevent sticking or burning.

Add the tomatoes, basil, parsley, salt and pepper and cooke for a few more minutes. Let stand to allow flavours to meld.

Brush pre-baked flatbread shell with olive oil, then top with the Ratatouille

Place in the oven at 400ºF for 5 minutes to heat through. Remove and place on platter.


Combine ingredients in a mixing bowl. Dress the arugula leaves with Meadow Vista Rubus & Honey dressing, then top with freshly grated manchego.

Serve at once with the hot flatbread and your bottle of Rubus!


Chef tip: Make a triple batch of arugula salad dressing and store leftovers in your Meadow Vista Bliss bottle!

Honey Kissed Grilled Char

In this recipe from Chef Matt Batey, Caramelized Blueberry Honey pairs beautifully with the smokey charcoal, flavouring the Char beautifully.



  • 1 pieces OceanWise Arctic Char, 150g each
  • 1/3 cup Meadow Vista Caramelized Blueberry Honey
  • 5 tbsp Kosher salt
  • Grilled vegetables
  • Apricots


Ensure skin and bones are removed from the char

Create a paste with the salt and honey then liberally cover the char, let stand in fridge for 20 minutes.

Remove from the fridge, wash off the paste in cold water. Pat dry with a paper towel

Grill on BBQ until the fish is cooked to medium

Serve with grilled fresh vegetables from your garden such as zucchini and fresh Okanagan apricot and a bottle of Bliss. Serves 2.

Honey Roasted Carrots & Pork Chop

This Chef Matt Batey dish is best cooked over a charcoal fire while experiencing the beauty of the Okanagan. Brush liberally with our BBQ sauce for an added kick of flavour.


Roasted Honey & Thyme Glazed Garden Carrots




  • 6 Small carrots, scrubbed not peeled with tops removed
  • 50ml Meadow Vista Blueberry Honey
  • 20ml Red wine vinegar
  • 3 Thyme sprigs, leaves removed, nothing discarded
  • Sea salt
  • Pepper



Combine all ingredients but the carrots to create a dressing. Add the carrots and toss to liberally coat in dressing

Remove the carrots from dressing, keep the dressing for later.

Grill the carrots over charcoal or roast in a hot oven to develop a charred exterior skin on the carrot

Remove from the grill when cooked to your desired doneness and place back into dressing, let stand to absorb flavours. Serve warm.



Marinated Pork Chop Cooked over Charcoal

This pork chop recipe pairs beautifully with the honey-glazed carrots.



  • 2 free-range Pork Butt Chops
  • 100ml Olive oil
  • 1 Lemon, zested and juiced
  • Rosemary to taste
  • Salt and Pepper to taste

Wine Pairing

  • Mabon, chilled


Combine oil, lemon, rosemary, salt and pepper to create the marinade. Cover pork with marinade and let stand in the fridge for up to 24 hours

Remove from the fridge and allow pork to come to room temperature

Cook over charcoal, allowing it to hot smoke the pork to medium cooking evenly on both sides. We recommend enjoying a glass of Mabon while you wait!

Remove from fire to rest. Serves 2.

Dessert Charchrut Plate

This is a must cook over charcoal recipe! In this recipe from Chef Matt Batey, the unique smoke really plays well into the creamy sweetness of the cheese and the integrated flavours of Ostara!


Fresh local ingredients

Fresh local ingredients




  • 2 Freestone peaches, cut into quarters
  • 1/4 cup Meadow Vista Honey 
  • 5 tsp Extra virgin olive oil
  • 3 tsp Meadow Vista Ostara
  • 1 tsp Rosemary
  • 60 grams Tiger Blue Cheese from Poplar Grove, or substitute
  • 4 pieces Thinly Sliced Prosciutto
  • 2 tbsp Sliced Almonds, toasted
  • Fresh Basil Leaves from the Garden


Toss the peach quarters into the honey, oil, Ostara and rosemary. Let stand for 15 minutes for the flavours to marry.

Grill over hot charcoal fire-watch for flare ups from the peach glaze!

Remove from grill once charred, be careful not to overcook the peaches.

Serve with Tiger Blue, prosciutto, basil leaves, almonds and a glass of Ostara. Serves 2.

Enjoy in the fresh air on a warm summer night

Enjoy in the fresh air on a warm summer night

MV Secret Granola Recipe

Granola is one of those foods that is perfect for so many things: breakfast, lunch, snacks or desserts. This granola is a packed with vitamins, protein and flavour.



Preheat the oven to 300°F,  with the racks in the top and bottom thirds.

Combine the oats, walnuts, coconut, salt, currants and orange zest in a large mixing bowl. Heat the butter over low heat and stir in the maple syrup. Whisk until throughly combined and then pour over the oat mixture. Stir until everything is well coated, at least 30 seconds. Divide mixture equally between two rimmed baking sheets and spread into thin layer.

Bake, stirring occasionally for 40-50 minutes or until granola is toasty and deeply golden. You may want to rotate pans once to ensure even baking

Remove from the oven and press down on the granola with a metal spatula-you'll get more clumps that way! Let cool completely and store in an airtight container at pom temperature.


  • 4 cups rolled oats
  • 1 1/2 cups walnut halves
  • 1 cup unsweetened shredded large-flake coconut
  • 1/2 tsp fine grain sea-salt
  • 2/3 cup dried currants
  • Grated zest of 2 oranges
  • 1/3 cup butter
  • 1/2 cup maple syrup
  • 1/3 cup bee pollen
Freshly made granola is hard to resist!

Freshly made granola is hard to resist!

Fresh Grilled Salmon

We love summer and all the flavours that it comes with, to us salmon is one of those flavours. The ginger and honey really accentuate the natural flavours of the salmon and the roasted veggies are the perfect accompaniment. 



  • Salmon Steaks
  • Fresh knuckle of ginger
  • Meadow Vista Honey
  • Olive Oil
  • Salt & Pepper
  • Vegetables: Shallot, Red pepper, Parsnip, Yam, Sweet potato, Red potato, Butternut squash, Spring onion, Beets.




Chop all veg to uniform size. Put in a lasagna pan and roast until browned.

Grate ginger and mix with honey and pepper, spread on top of salmon. Bake in the oven about 15 minutes before the veggies are done.

Serve layered, if you would like with the addition of steamed chard or brown rice. We recommend pairing it with a glass of Mabon!

Honey Seed Candy

We are always looking for ways to create delicious, healthy options for snack time. A recipe both you and your kids will love. There's no nuts, its school friendly but feel free to add your own ratios of nuts and dried fruits.


  • 1 cup unhulled sesame seeds
  • 3 tbsp raw pumpkin seeds
  • ½ cup sunflower seeds
  • ¼ cup pine nuts
  • ¼ cup flax seeds
  • ½ cup Meadow Vista honey
  • 1 ¼ cup sugar




Combine all seeds (pine nuts are not nuts) in a bowl and set aside. Oil parchment paper on a cookie sheet, set aside.

Pour honey into saucepan, add sugar, cook over medium-high heat, stirring until sugar dissolves and temperature reads 320F on a candy thermometer, about 15 min.

Add nut mixture and stir quickly until combined. Pour onto baking sheet and spread into a thin layer (approx. 2mm think). Set pan on a wire rack until cooled.


Pair with a chilled glass of Ostara for an afternoon treat.

Oysters. Cloud Horse. Oysters. Cloud Horse


To sauce a dozen of your favourite shucked oysters, you will need


  • 1/4 cup Meadow Vista Cloud Horse honey wine
  • 2 tbsp white wine vinegar
  • 1 tbsp minced shallot
  • 1/2 tsp crushed mixed peppercorns
  • 1 Pinch salt
  • 1 tbsp chopped fresh chives

The season has begun in the Okanagan for festivals, and Osoyoos kicked it off with it's 3rd annual Oyster Fest. This year Meadow Vista was once again a part of the fun, taking home the coveted Best in Show award for oyster and mead pairing!

We think honey wine and oysters are a match made in heaven, too. Here's our take on a classic mignonette recipe that takes advantage of this perfect pairing.



1. Combine wine, vinegar, shallots, and peppercorns in a small bowl. Add salt to taste.

2. Cover and refrigerate for up to 24 hours.

3. Add chives to sauce.

4. Lay oysters on a  bed of ice. Spoon sauce onto each oyster shell and serve chilled.


We recommend enjoying with a glass of Cloud Horse 

Asparagus & Leek Crustless Quiche


 To feed four people, you will need:


  • 4 medium local free range eggs
  • 1 cup cream
  • 1 cup whole milk
  • 1 tbsp butter
  • 2tbsp olive oil
  • 2 tbsp corn meal
  • ½ cup Meadow Vista Cloud Horse honey wine
  • 2 cloves of garlic
  • 2 leeks, white part, washed of sand and chopped
  • 1 cup asparagus, trimmed and coarsely chopped
  • ½ cup red bell pepper, chopped
  • ¾ cup sharp cheddar cheese, shredded
  • ¼ tsp paprika
  • Salt and pepper to taste


Subtle, fresh flavors of leek, asparagus and egg get a boost of flavor when deglazing your pan with Cloud Horse traditional honey wine.

Toss the soggy crust in this spring-inspired crustless quiche. We used ramekins for individual servings at Easter brunch on the Farm, but you can use any shallow baking dish.



  1. Preheat oven to 350. Brush ramekins with butter and dust with corn meal .Place ramekins on a rimmed baking sheet.
  2. In a cast iron frying pan, sauté onions and garlic until soft, add asparagus and red bell pepper. When they start to brown, deglaze the pan with Cloud Horse. Set aside to cool.
  3. In a medium sized bowl, whisk together the eggs, milk, paprika, salt and pepper; Add cheese and veggie mixture, stir to combine.
  4. Spoon the egg mixture evenly into each ramekin. Bake until egg is cooked through, and golden brown, about 25-30 minutes.

Ostara & Orange Marmalade

Homemade marmalade with Meadow Vista Ostara honey wine

Homemade marmalade with Meadow Vista Ostara honey wine



Large stock pot

10 250ml Mason jars, lids and rings

Citrus juicer

Sharp paring knife

Cheese cloth and string to make a bag

Meadow Vista Ostara honey wine

Meadow Vista Ostara honey wine


Sterilize your jars and lids. Ladle finished marmalade into the jars, clean the rims and place the lids on, tightening gently.

The next option is to can the jars in a water bath or let cool on the counter before refrigerating.

Its time to start canning again! This year, we have welcomed the season with a new recipe to take advantage of the fresh …citrus. Yes, I know it is not local, but it is in season.

I hope you love this flavorful and brightly colored addition to your family table and, if it doesn’t get eaten up too quickly, stored in your pantry.


  • 3lbs Seville Oranges
  • 1 lemon
  • 3 cups Ostara
  • 2kg Meadow Vista blueberry honey


Fresh Seville orange peel

Fresh Seville orange peel


1.    Wash the oranges and lemon.

2.    Peel the citrus into broad strips with the pairing knife.

3.    Half the citrus and juice them, saving the juice in a cup

4.    The seeds and pulp go into the cheesecloth bag. Tie it tightly with the string.

5.    Thinly julienne the peel.

6.    Add the juice, peel, honey, Ostara and cheesecloth bag to the stockpot.

7.    Bring mixture to a boil, reduce to a healthy simmer, with the lid off stirring occasionally. Reduce until the liquid becomes the thickness you desire. Note: because we are not using sugar, the texture and thickness will not be the same.

8.    Pour the rest of the Ostara into a glass to sip while you are doing the kitchen clean up.




Kamut & Honey Breakfast Bowl

Did you know, Kamut aids in digestion, helps you sleep better, increase mental clarity, and keep you feeling full longer?

Breakfast at the Farm

Breakfast at the Farm




Rinse Kamut and boil with 1 1/2c fresh water for 1 hour. While the grain is cooking, chop the dried fruit, put in a small bowl and cover with cool water. Do the same with the nuts.

When the grain is cooked, drain any access water and transfer the grain to a medium sized bowl. Drain off the water from the fruit and nuts and add to the cooked grain. Stir to combine.

Portion approximately 2/3c in your favourite breakfast bowl, top with 1/4 plain yogurt and drizzle with our blueberry honey. Enjoy!






  • 1c Kamut kernels
  • 1/2c dried local fruit, I used dried plums and cherries
  • 1/2c local hazelnuts
  • 1c plain yogurt with active culture
  • 1/3c Meadow Vista blueberry honey



Kamut, hazelnuts, plain yogurt, dried fruit, and Meadow Vista blueberry honey

Kamut, hazelnuts, plain yogurt, dried fruit, and Meadow Vista blueberry honey