Spicy Plum Chutney

Enjoy the flavours of summer year-round with this Spicy Plum Chutney! Made from plums we harvest this year, this chutney is perfect alongside meats and cheeses.


Ingredients:

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  • 3 1/2 cups Purple Plums, seeds removed (we recommend freezing first for better consistency)

  • 1 cup Meadow Vista honey

  • 3/4 cup cider vinegar

  • 1 cup currants or raisins

  • 2 tsp salt

  • 1/3 cup chopped onion

  • 1 clove garlic, minced

  • 2 tsp mustard seeds

  • 3 tbsp sliced ginger

  • 3/4 tsp cayenne



Method:

In a large pot on the stove, add plums and cook over Medium-High heat until liquified.

Add remaining ingredients and simmer for two hours, stirring occasionally.

Jar chutney into glass jars-we recommend heat sealing or using a canning recipe to keep chutney over winter!

 
 



Fresh Garden Pickles

Savour the freshness as you begin to harvest your garden with this tasty and easy pickle recipe. The next best thing to eating your veggies straight from the garden!

Pickling Brine with Honey

  • 1/4 cup white vinegar
  • 1 1/2 cups water
  • 2 tbsp honey

Pickled Carrots

  • 500g Baby Market Carrots, scrubbed and cut lengthwise
  • 2 tbsp Celtic Sea Salt
  • 1 tsp fresh lavender
  • Pickling Brine

Method:

Place carrots in a colander and sprinkle with salt, toss to coat evenly and let stand to drain over a bowl or the sink.

Let rest for 30 minutes

Rinse thoroughly and place in a sterilized glass jar

Sprinkle with lavender and pour the pickling brine to cover carrots

Cover with a tight fitting lid and refrigerate overnight

 

Get Creative!

Using the same basic recipe, we substituted carrots for paper thin radishes & mustard seeds, baby cucumbers & fennel and cauliflower & caraway.

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!

Ingredients:

  • 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

Method:

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!)

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

 

 

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
 

Method:

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.

 

Method:

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.

Ingredients:

  • 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!


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.

Ingredients:

  • 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

 

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Method:

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.