Thursday, August 22, 2013

Crab Apples & Roasting Chickens

Well the harvesting has begun at Garside's Fruit Farm!  We have crab apples available now, get your orders in quick before they are all gone.

These delicious little apples are great for jams, jellies, wine or even added to your cider.  Crab apples are the most fragrant apple I know, I love picking them just for their smell.

These apples are available for $1.00/lb.  If you are interested give us a call at 604.556.4273 or email us at  Or you can 'Like' us on Facebook and even send us a message there.

We also have our free range roasting chickens available - these chickens are fed a top quality, locally produced grain, have access to outside pasture, and are given no hormones or antibiotics.  They are professionally processed, and flash frozen.  These chickens are available for $4.00/lb.

In the very near future we will be starting to pick our Gravenstein Apples and Bartlett Pears.  We have very limited quantity of Gravenstein Apples, but we have tons of Bartlett Pears!  The Gravensteins will be $1.25/lb and we are now only taking orders on a wait list to see what we get off the tree.  The Bartlett Pears are going to be available for $1.00/lb.  Get your orders in quick!

Following the Bartlett Pears and Gravensteins will be our Bramley and Boskoop Apples!

Please give us a call at 604.556.4273, email us at or 'Like' us on Facebook.  If you have questions, comments or would like to place orders.

At Garside's Fruit Farm we pride ourselves on being Local, Fresh and Organic.

Sunday, August 18, 2013

Blackberry Liqueur Syrup Recipe

As promised here is the Blackberry Liqueur Syrup recipe.  This recipe is from the Bernardin Complete Book of Home Preserving.


4 cups of Freshly Picked Garside's Fruit Farm Blackberries
1/2 cup of Chambord or other raspberry liqueur (we used Okanagan Spirits)
3/4 cup of granulated sugar
1 tbsp of grated lemon zest
1 tbsp of lemon juice
1 pouch of (3 oz/85 mL) liquid pectin

1. Prepare canner, jars and lids.
2. In a large stainless steel saucepan, combine the blackberries, Chambord (or other liqueur) and sugar.  Cover and let stand for 2 hours, stirring occasionally to dissolve the sugar.  Add the lemon zest, lemon juice and bring to a boil over medium-high heat.  Stir in the liquid pectin and return to a full rolling boil.  Boil hard for 1 minute, stirring constantly.  Remove from heat, and skim off any foam if necessary.
3. Ladle the hot syrup into your hot sanitized jars, leaving 1/4 inch (0.5 cm) headspace.  Wipe the rim, center the lid on the jar and screw band top down until finger tip tight.
4. Place the jars in a canner, ensuring they are completely covered with water.  Bring to a boil and process for 10 minutes.  Remove the lid, wait 5 minutes, then remove the jars cool and store.

This syrup is delicious and tasty over your pancakes and waffles, but also great topping to pastries, ice cream or as an added flavour to your fizzy water!  I can guarantee you will love it!

Wednesday, August 7, 2013

Good news!

Hope everyone is enjoying this fabulous West Coast Summer full of plenty of Sunshine!

The good news is we will be starting to pick our Crab Apples in one week!  These little delicious apples are perfect for jams, jellies, wine and even adding to your cider for some tartness.  They will be available for $1.00/lb.  If you would like any recipes for crab apple jelly just ask, and I will email you some.

The other good news is that we do have available our delicious Free Range Roasting Chickens.  These chickens have been fed a top quality, locally produced grain, with no hormones or antibiotics given to the chickens or added to their feed.  The chickens are also professionally processed and flash frozen.  The average weight of this batch is a whopping seven pounds.  We do have smaller and larger ones available as well.  The chickens are available for $4.00/lb.

If you have any questions or orders, please do not hesitate to contact us via phone at 604.556.4273 or email us at or "Like" us on Facebook.  We provide lots of updates and pictures to the Facebook account.

Happy Summer everyone!