GARLIC ~ WILD SYRUPS ~ JELLIES ~ VEGETABLES
Moose Meadows Farm markets a wide variety of products all of which are produced with utmost amount of pride.
In 2010, “The Green’s House” was constructed. This 30′ x 16′ greenhouse, has been the answer to successfully growing some vegetables and herbs, and extending our growing season, in the North Cariboo climate. In 2012, we added a variety of apples trees to our now developing orchard.
Depending upon the time of year, the farm produces the following:
- Black Garlic
- Greens: Mixed Salad Greens, Romaine Lettuce, Leaf Lettuce (red & green), Aragula, Spinach, Curly Kale
- Herbs: Oregano, Basil, Rosemary, Stevia
- Vegetables / Legumes: Carrots, Potatoes, Tomatoes
- Berries: Saskatoons, Raspberries, Currants (red & black), Honeyberries, Cherries
For information about our Boreal Amber Birch Syrup, please go to our Birch Syrup & Sugaring Off page. For additional information or to order some of our Fresh Farm Products, please contact us at 250.249.5329 or firstname.lastname@example.org
WILD SYRUPS & JELLIES
Focusing on “wild” and non-timber forest products, all of the products below are available on a limited basis. Prior to ordering, please check with us for availability. Wild food is said to be a staple for the poor, for the rich a delicacy and for the frugal, a delight. At any rate, we hope you enjoy any one of these culinary adventures. All of our syrups should be consumed within 1 week to 10 days and be kept refridgerated.
APPLE PIE SYRUP – NEW in 2012
CRABAPPLE SYRUP / JELLY
This syrup is produced using the juice extracted from hardy domestic apple trees (Malus pumila Mill.) and / or crabapple trees that are able to grow and withstand the cold, lengthy winters of British Columbia’s Cariboo Country. The fruit are collected late summer and the juice extracted. The result is a lovely pink to amber coloured jelly packaged in 250 ml jars complete with labels. The jelly is lovely on warm, buttered toast or can be used to compliment both meat and / or vegetables.
DANDELION BLOSSOM SYRUP / JELLY
This syrup/ jelly is produced using the beautiful yellow blossoms of the common dandelion (Taraxacum officinale) collected from our U-Pick Blossom Fields in May. Introduced to North America in earlier times, dandelions are typically considered an aggressive, weedy species. Dandelion is from “dent-de-lion”, or lion’s tooth, in reference to its leaves. The plant is entirely edible – the leaves as greens (in salads) and the root as a vegetable or a coffee substitute. The syrup and jelly have a delicate flavour that resembles honey – it is lovely in tea, on warm biscuits, ice cream or pancakes. We hope you enjoy this culinary adventure.
This jelly is produced using the juice of the Black Elderberry (Sambucus nigra) which is indigenous to Europe but has been planted in the North Cariboo as an ornamental shrub / tree. The recipe followed is that of Carina’s family, a swiss farmstay who stayed with us in the fall of 2013. Although this jelly is made with the berries, the flowerheads are also commonly used in Europe as an infusion resulting in a common refreshing drink. It is referred to as “Elderberry Cordial”. Both flowers and berries can be made into elderberry wine. The jelly is sometimes used for soothing a sore throat. Red Elderberry (S. racemosa) is indigenous to British Columbia and has similar uses.
FIREWEED BLOSSOM JELLY
This syrup is produced using the flower blossoms of the fireweed (also known as Rosebay Willowherb and “asperge” by the French Canadian voyageurs. Common on disturbed areas (roadsides, railways, and burns) – hence the common name. The entire plant is edible and the leaves high in vitamin C and can be used as a tea. The stalk, in early spring, can be steamed and is similar to asparagus. The flower produces ample nectar, which results in an excellent honey, and in this case, a syrup or jelly. We hope you enjoy this lovely unique product with a touch of the wild!
HAWTHORNE BERRY SYRUP
This syrup is produced from juice extracted from the tiny red berries (“haws”) collected from the Hawthorne tree (Crataegus oxycantha ), a common deciduous tree or shrub growing in North America, Europe and Asia. It is also known as the “Mayflower” or “Maybush”. The plant is a member of the family Rosaceae, and has thorny branches which sport beautiful pink or white flowers in the spring which develop into small apple-like fruit that ripens bright red in the fall. Hawthorn berries have been known as a natural heart tonic for centuries and has even been called “food for the heart. In addition to bioflavinoids, hawthorn contains cardiotonic amines, polyphenols, and is a source of Vitamin C, the B vitamins, and many other nutrients. The syrup is simply delicious on pancakes, waffles, crepes, and / or scones.
HIGHBUSH CRANBERRY JELLY
This syrup / jellly is produced using the juice extracted from the wild, indigenous Highbush Cranberry (Viburnum edule). Highbush Cranberry, also called Squashberry and Mooseberry, is a Non Timber Forest Product (NTFP). It was an important food for many First Nation groups and continues to be for over-wintering bird species as the berries remain on the bushes well into winter. Boxes of Highbush Cranberries were consiered a prestigious gift and the berries were often eatern at important feasts. Although Highbush Cranberries have a flavour similar to farmed cranberries (Vaccinium oxycoccos), the two bushes are unrelated.
The jelly is lovely on toast, scones, or used in a similar application to cranberries. The syrup is wonderful on waffles and / or pancakes.
PUMPKIN SPICE SYRUP
This syrup is delicious and a NEW addition to the syrup line of Moose Meadows Farm. It contains REAL North Cariboo Grown pumpkins where are pureed and processed with sugar and a mix of spices. It resembles “pumpkin pie in a bottle” and is perfect for “Pumpkin Spice Lattes”, on toast, biscuits, pancakes or waffles.
WILD ROSEHIP SYRUP
Rosehips are the fruit of the rose bush and the ones used in making this syrup are from the indigenous shrub, the Prickly Rose (Rosa acicularis). Labour intensive to pick, finicky to process and long used by local First Nations people, the Rosehips are picked after the first autumn frost when they are in full colour. We hope that you enjoy this culinary adventure which is an excellent natural source of Vitamin C.
WILD SASKATOON BERRY SYRUP
This syrup is produced using the purple – black berries of the Saskatoon bush (Amelanchier alnifolia). Collected from the surrounding forest and fields, the berries have been highly regarded by many First Nation groups for many years. Saskatoons have reach their supremacy as a fruit on the Canadian prairies and many horticulturalists have developed many varieties for commercial and garden us. The syrup has a superbe flavour and accompanies many things well – ice cream, waffles, and pancakes. We hope you enjoy this syrup from the wilds of British Columbia’s fields and forests.
WILD ROSEPETAL JELLY
This jelly is made with the petals of the indigenous shrub, the Prickly Rose or Wild Rose (Rosa acicularis). Labour intensive to collect, the petals are picked in June when the plants are in full bloom. The jelly has a lovely taste resembling “Turkish Delight” and goes well with chocolate or on warm scones / biscuits.