Harvest Time is Upon Us

And just like that summer is dwindling down and harvest time is upon us! The combines are going full speed here in beautiful Rocky Mountain house. The air is crisp and the sun is shining! I have learned here that the saying “from dawn until dusk” does not apply to the farmers. My gratitude for the farmer has been multiplied a hundred fold as I hear them roll in close to midnight every night and awake as the sun is just rising.

So Anna and I, having taken a cue from the locals , have begun harvesting our own humble little vegetable garden. As my family has just moved to Alberta I wasn’t entirely sure as to what would grow and how it would do in this so called “black gumbo” (clay soil that sticks to EVERYTHING!!!) But the garden did amazing! It took off and after returning from a month trip back to Abbotsford, the garden looked like a massive jungle, lettuce bolting and beans taking over! Anna and I had our work cut out for us. So we began to harvest our Yukon Golds, our yellow & green beans (which have been blanched and frozen for soups and stews), our zucchini has been picked and made into soups and zucchini chocolate loaf, my favorite, and the onions have been put into cold storage. We also stopped by the farmers market in Red Deer, 30 minutes away from us, and picked up some beautiful peaches from the Okanagan. I was lucky to get them when I did, as they are quickly coming to an end, and I turned them all into a wonderful spiced-ginger peach jam. This was my first time making peach jam but it smells heavenly and can’t wait to try it. If it works out I will definitely be offering it to our guests at Tanglebank next year….so keep posted!

Even though I am no longer at Brambles in person, I am definitely there in spirit and through the billion phone calls I make to my mom, Brenda, each day to make sure the building is still standing. With that being said I am starting a food line for Tanglebank aptly called ‘Brambles Kitchen’. It will be featuring unique jams, preserves, pickled items, sauces and the sort. I just finished a deliciously aromatic Strawberry-Lavender Jam and a nice smooth Raspberry Vanilla bean Jam, featuring fruits from the local Maan farms and lavender from Tanglebank’s own lavender field. They will be available for Tanglebank’s guests to take home and enjoy in the comforts of their own home. We are hoping to have them on the shelves by October, just in time for, dare I say the word….Christmas! If there’s any products you would like to see being created for your enjoyment give us a shout, we always love hearing our friends ideas!

So happy harvesting everyone! and greetings from Rocky Mountain House!

Kayla & Anna

Fall Feature

“Autumn, the year’s last, loveliest smile.”

William Cullen Bryant

Now I know with this heat wave most people are clinging to summer but it is soon coming to an end, I promise. As much as I would love to keep putting on my shorts and Birkenstocks everyday, I have to say I am looking forward to unpacking my fall outfits( I will admit, not so much for my raincoat) and waking up to the way nature changes every night while I sleep. It’s such a beautiful time of year!

The leaves are starting to turn to brilliant shades of burnt oranges, reds and yellows and when the sun goes down it is cool and crisp. So we’ve decided with everyone sharpening their pencils and heading back to school it was time to welcome the return of the Pumpkin Spice Latte. Our Fall latte is the perfect blend of  fresh ground coffee  with the seducing smell of fresh baked pie and spice, swirled with perfectly steamed milk and topped with homemade whipped cream and delicious gooey caramel sauce.

Come down and wander through our quickly changing gardens with a warm and delicious cup of Fall!

Acacia