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Are birds or wild animals destroying your fruit trees? Here is a simple solution, it is easy and cheap too!  Simply tear off 5 ft of aluminum foil, wrap around your tree, and make a bow-tie. This will scare away all your trouble! Add to your trees at the top and mid level. Space about 6 ft apart.
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 This quick and easy salad is a simple add on to a meal, and travels well for a potluck dish.
Ingredients: • 4 cups bite sized broccoli pieces • 1/4 cup thinly sliced onion • 1/2 cup of dried cranberries • 1/2 cup chopped, toasted almonds For dressing: • 1/2 cup plain yogurt • 1/4 garlic vinegar • juice of half a lemon • 1/8 cup choke-cherry syrup • 1 Tbsp chopped fresh dill • fresh ground pepper Pour dressing over salad, and eat right away, or let marinate for a couple of hours in fridge You can now buy your favorite syrups and garlic vinegar 24 HRS A DAY at Freson Bros Fresh Market! ADDRESS 4416 – 48 Street Stony Plain, AB T7Z 1N3 Phone: (780) 963-2613 WEBSITE  #HappyFamilyDay Everyone! Here is a fantastic recipe to get you started on the fluffiest of #Pancakes to be shared with family & friends today! Have an awesome day! What's your favourite toppings?
Look for more great Orchard Fresh Products in 2017! We are so excited to move into our new commercial kitchen space in 2017! We can now produce more product and keep everyone happy! Cheers! There is never a right or wrong way to make an #OrchardFresh #Vinaigrette. Always make it the way you like it. Some like it 50/50 and some like just a few drops of garlic. Others like it 100% garlic vinegar. There is only one rule, mix your vinaigrette minutes before eating your salad. The freshness is captured and tasted that way. We'd love to see your salad's online, so post them on our FACEBOOK, INSTAGRAM or TWITTER accounts. Use hashtag #MySalad Harvest came two weeks early this year. We delight in the fact that all of our fruit is hand picked and flash frozen ~ we lock in the great summer flavors & taste! That is a mouthful in itself!
An avid garlic vinegar lover asks... "what is the white compound on the inside neck of my garlic vinegar bottle." Simply put, it is Mother of Garlic Vinegar! The mother is actually a cellulose substance made up of various Acetobacter, a very acidic strain of bacteria. The Acetobacter combine with the oxygen in warm air to cause fermentation in apple cider, wine, or other alcoholic liquids to produce vinegar. It is the mother that gives the vinegar its characteristic sourness. While not exactly appealing in appearance, it is completely harmless and your garlic vinegar does not have to be thrown away because of it. Mother of garlic vinegar can be easily filtered out using coffee filter, or, perhaps even better, the mother can simply be left in the garlic vinegar and ignored. After opening your bottle, you may notice “mother” beginning to form. Vinegar containing “mother” is not harmful or spoiled. Just remove the substance by filtering and continue to enjoy your garlic vinegar! People into home remedies and more holistic healthcare have long believed that mother of vinegar has many health benefits, especially antibacterial and antifungal properties. Hippocrates, the father of medicine, thought vinegar was a powerful elixir and used the mother to fight common germs. Today, popular uses of mother of vinegar include losing and controlling weight, improving digestion, and soothing dry, sore throats. Some people also use it externally to soothe the pain of sunburn, prevent dandruff or itchy scalp, and maintain healthy skin. The people of the Philippines even use sweetened mother of vinegar to make some of their traditional desserts. Keep enjoying your garlic vinegar!  Not too sweet and not too spicy, this breakfast reaps all the rewards of monkey bread and gingerbread. It's fluffy and fragrant, and the crust is laquered with a brown sugar caramel. We recommend eating it warm, with salted butter, coffee and extra Orchard Fresh Syrup on hand to drizzle! Here is what you need to know to make it, and make sure to make extra glaze for dipping! Gingerbread 1 pkg (2 1/2 tsp) active dry yeast 1 Tbsp granulated sugar 1/3 c warm water (110 degrees) 10 Tbsp butter, divided 1 c whole milk 1/4 c molasses 3 1/4 c flour 2 tsp salt 2 tsp ground ginger 2 tsp ground cinnamon 1/2 tsp ground cloves 1/4 tsp freshly grated nutmeg 2 Tbsp butter, room temp 1 c packed dark brown sugar In a small bowl, combine the yeast, granulated sugar and warm water. Set aside for about 10 minutes, until the yeast activates and the mixture becomes foamy. In a small saucepan, combine 2 tablespoons of the butter butter, the milk, and the molasses. Heat until the butter melts, stirring occasionally, and set aside to cool to room temp. In the bowl of a stand mixer, combine flour, salt, ginger, cinnamon, cloves, and nutmeg with the paddle attachment. Attach the dough hook and turn the mixer to low speed. While the mixer is running, slowly add the room temperature (or slightly warmer - you just have to be careful not to kill the yeast) molasses mixture, then the yeast mixture. When the dough comes together, mix for 7 minutes on medium-low, or until smooth. The dough will be sticky (sticking to the bottom of the bowl is fine), but if it seems too wet add up to 1/4 cup additional flour, one tablespoon at a time. While the dough kneads, lightly oil a large bowl. Set aside. After the dough is smooth, turn it onto lightly floured surface and knead for an additional minute by hand to form a smooth ball. Place the dough in the oiled bowl and roll to coat in oil. Cover with plastic wrap, pressing it to the surface of the dough, and allow to rise until doubled in size, about 1 to 1.5 hours. Generously oil or butter the loaf pan. Put the remaining 8 tablespoons of butter in a small bowl and melt in the microwave. Place the brown sugar in another small bowl. Once the dough has risen, transfer it to a lightly floured surface and gently pat into an 8-inch square. Cut dough into 64 pieces (8 rows by 8 columns), then roll the pieces into balls. One at a time, dip the balls in butter, then roll in brown sugar and place in the bundt pan, distributing as evenly as you're able. Cover the filled bundt pan with plastic wrap, place in a warm spot, and allow to rise for 1 more hour. The balls should be puffy and about an inch below the top of the pan. Preheat the oven to 350 degrees. Bake the monkey bread for 30-35 minutes, until the top is golden brown. Remove from the oven and cool in pan for 5 minutes, but no longer or you risk sticking. Invert onto a cake stand and cool for another 5-10 minutes. Creamy Whiskey Orchard Fresh Syrup Glaze 4 Tbsp butter, melted 4 Tbsp cream cheese, melted 3/8 c powdered sugar 1 Tbsp whiskey 5 Tbsp CHOICE* Orchard Fresh Syrup In a small bowl, combine all ingredients until smooth. Drizzle the monkey bread with Creamy Whiskey Orchard Fresh Syrup Glaze and reserve the rest for dipping!  |
Orchard KitchenTry these favorites and enjoy the flavours of Orchard Fresh Syrups! Archives
June 2017
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