Penticton Farmers Market!

No Plastic Spoons for Made Here!

This summer we decided to get rid of our one time use plastic tasting spoons.

We are using Grandma’s souvenir spoons instead! Remember those? People love them and we are setting an example for other food entrepreneurs who do tastings at Farmers Markets all around the world. Thank you for the picture Patrick! He said something that made me laugh! Come and try them out at my markets-Saturday Penticton and Sunday in Summerland!

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IMG_0032Welcome to the event of the summer!  The amazing and well awarded Penticton Farmers Market!  We are so proud to be a part of this delicious Saturday morning market that attracts people from all over the world!  Look for the Made Here Okanagan red tent, in the first (100 ) block of the market.  We are located in the original Make It, Bake It, and Grow It market.

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2019 Market Season

  • Penticton Outdoor Market
    100 Block Main St | Saturdays
    April 20th to October 26th | 8:30am – 1pm
  • Summerland Outdoor Market

Downtown/Sundays May-Sept 9am

 

 

Image result for penticton farmers market

Image result for penticton farmers market

Happy Holidays!

Wishing you the happiest of the holidays and my wish for you is a New Year filled with love, laughter and great friends!

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Heat the oven to 375°F

  1. Put the carrots in a roasting pan. In a small bowl, whisk together the olive oil, and 2 teaspoons Made here Balsamic Bliss ( all flavours are great for this dish) . Pour over the carrots. Season with 1/2 teaspoon salt and a generous grinding of pepper. Toss gently to combine. Roast the carrots for 10 minutes; toss, and roast for 15 minutes more, or until the carrots are tender and browned in spots.

    Transfer to a serving dish and sprinkle a few more drops of Made Here Balsamic Bliss and some sea salt on top. Serve hot or warm.  Delicious!

A New Flavor!

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Introducing a NEW Bliss

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The “Original”

Brussel Sproats

Our customers LOVE our Balsamic Bliss, and some wanted to taste just the natural flavor of our delicious Barrel aged Balsamic. NOW they can! Made Here Okanagan Introduces “Original” just the natural taste of aged balsamic, smooth   and richly dark robust flavor, but without the added sugar.

 

 

Grilled Peaches with Vanilla Bean Ice Cream

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I tell as many of you as I meet, to TRY THIS!

They are simply delicious and a great way to use Peaches coming off the trees any day now.

Cut peaches in half. Take out stone. On a warm BBQ, for dessert, grill each peach cup side up.  Fill each peach cup with Balsamic Bliss Hot Habanero.

The peaches will be done in a few minutes( look for the little bubbles rising up and that says its is poached through).

Slide these little sweet morsels off the BBQ and serve with a vanilla bean ice cream!

Happy Days of Summer!

 

Basil and Balsamic Pasta Salad

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This summer head out on a picnic with a great dinner dish all in one.  This simple pasta salad is garnished with feta, fresh garden basil, mint, chives, oregano, and dill. I dice up cucumbers, peppers, and tomatoes if ready.

I take a bottle of my Balsamic Bliss Herb & Garlic in the cooler, and drizzle over just before I serve to my guests and family.  There is always someone who asks for a bit more Bliss!

I have also tried gluten free pasta which is equally as delicious. This is a regular go-to menu for all our outings.  Hope you agree!

 

“Another Happy Customer”

Dear Made here Okanagan:

I love your Balsamic Bliss.  I used the Garlic & Herb, with a little olive oil,  to roast my left-over veggies at the end of the week, in this case potatoes, yam, onion and garlic.  To make the Balsamic Bliss Buddha Bowl, I combined the roasted veggies with cooked quinoa,, topped it with half an avocado and sliced green onion, and dressed it another teaspoon of Herb & Garlic Balsamic Bliss and , for my taste, a splash of hot sauce.  Sometimes I add protein, like smoked tofu or chopped hard-boiled egg.  This can be eaten hot or cold.  It’s an adventure.  Next week, I am going to try it with the Hot Habanero.  Thanks for your amazing products!  Sincerely, Crystal Buchan   Screen Shot 2016-04-23 at 8.40.21 AM

 

Thank you Crystal for sharing that incredibly yummy way to use my Balsamic Bliss!