Category Archives: Bakery

We’ll All Be There!

The Penticton Farmers Market is relocating to make way for construction in the 100 block Main Street.
So, from this Saturday, September 10 to Saturday, October 29 you can find us in the 500 and 600 blocks of Main Street in Penticton. The market will open be 8:30am to 1pm as usual.
We’ll All be there!!!! Don’t worry, we’ll be back in our usual spot next spring!
For more information on this and the upcoming winter market check out Penticton Famers Market!

The Wandering Gourmand

Check out this cool article on Garlic Scape Salt recipes:

Wandering Gourmand: Non-linear paths in the Similkameen Valley

…as published in The Vancouver Sun, August 24, 2016 by Jackie Kai Ellis of Beaucoup Bakery and Café and the Paris Tours:

 

Photo by Jackie Kai Ellis - The Vancouver Sun, August 24, 2016

Photo by Jackie Kai Ellis – The Vancouver Sun, August 24, 2016


Purchase Original Garlic Scape Salt

Purchase Original Garlic Scape Salt

New Packaging for Scape Salt

New Packaging for Scape Salt


Freezer Bake 2014

If you reside anywhere from Osoyoos to Summerland and desire farmersdotter bread for the winter all you need do is PM us your order from this sites contact page or through farmersdotter facebook page . Like us on facebook too!
Anyway, please order before October 31. Include your email, phone number and an address for delivery with your order. We’ll work out the logistics but you’ll receive your fresh baked bread double bagged and ready to pop in the freezer, if you so choose. The bread will last well into the spring so no worries because we bake again for the first Penticton Farmers Market May 2, 2015
And just like at the Penticton Farmers Market each loaf is $6.50. There is no charge for delivery and there is no minimum order but priority will be given to folks with orders of six loaves and over. We’ll prearrange delivery with you but regardless plan to expect delivery on one of the first two Saturdays in November.
Cheers!

On Bitterroots and TV Shoots

On Monday farmersdotter and I hosted the crew from Quest OutWest’s “Wild Food”. The programme observes the four food chiefs; Bear, Salmon, Saskatoon Berry, and Bitterroot, and explores the varieties, heritage, cultivation and preparation of each. Our focus was on bitterroot, representative of all root vegetables and in our case garlic.

The project began as the brain child of series host Tracey Kim Bonneau

 

Tracey Kim Bonneau

Tracey Kim Bonneau

…and is now in production for release on the APTN Network next year. The programme is about Aboriginal foods and their place in history, culture and modern times and intends to weave together threads about growing up Okanagan, family, community, culture and health.

 

The day began with the arrival of the crew at 8:00am who then promptly set about the task of preparing for the first scene.

Exterior Setup

Exterior Setup

Weather conditions for the most part were favourable for the exterior scenes and of course the interior scenes which took place in the bakery held few challenges, at least the crew made it look very easy.

Bakery Setup

Bakery Setup

Topics varied from the psychological trauma experienced in confronting an elderly cow in a root cellar to land stewardship. Who’d have thought all that from root veggies?

The shoot culminated with a wonderful root vegetable nicoise with tuna expertly prepared by culinary consultant Scot Roger.

Scot Roger

Scot Roger

Root Vegetable Nicoise Salad

Root Vegetable Nicoise Salad

farmersdotter and I want to thank the whole crew of Wild Food for a wonderful and informative experience. In particular producers Suzan Derkson and Darlene Choo and director Richard Flower who pulled everything together with calm and grace. Cheers!


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