Nothing says “summer” better than the juice of a fresh peach running down your chin! Perhaps the most celebrated of BC’s soft fruits is the peach, which has grown in the Okanagan since the 1890s. With all soft fruits thriving in heat, the southern Okanagan orchards are ideal growing conditions. This area is one of the few regions in the world this far north that successfully grows peaches. Traditionally, you’ll see peaches in jams, jellies and pies but we like to mix our tree ripened peaches with craft beer and jalapenos for a winning combination. Serve it with some taco chips and you’ll still have it running down your chin.

This is the first salsa we ever made and back when we introduced it Agriculture Canada had a bit of a hard time with the name. To them “salsa” is made with tomatoes and, you guessed it, there is not a single tomato in this recipe. Locally grown pears combine with red, green and jalapeno peppers give this salsa a burn. Fruit based salsas are becoming more and more common, and we make a variety of tomato-less salsas.

Antipasto is the traditional first course of a formal Italian meal and literally means “before the meal”. The recipe, much like apple pie, varies from household to household and is often referred to as a starter or hors d’oeuvre. It’s a snack to us; before, after or instead of dinner. Our Red Wine Antipasto is a vegetarian option with Okanagan Red Wine because after all, we live in wine country.

In support of Mamas for Mamas this gorgeous pink jelly will make anything it touches feel pretty. Cheese boards, sandwiches, biscuits, you name it… Made with BC VQA Rosé Wine and a touch of Pink Peppercorns, this blushing pink jelly is sure to impress at your next gathering.