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Life in a slow place that quickly steals your heart.

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Okanagan life

Sunset dinner in the vineyard at the Vanilla Pod

IMG_9482.jpgLingering over dinner at Poplar Grove’s Vanilla Pod restaurant during a warm smoky summer sunset is one of those memories to be teased out on a grey January day.

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Summer in a glass.
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Negroni sunset
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Creme brulee with namesake vanilla pod. Tastes even better than it looks…

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Poplar Grove is perfectly positioned for its views of Okanagan Lake.
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Post dinner trip up Munson Mountain to watch the strange sunset.

IMG_9495.jpgThinking of all the evacuees worrying about their houses and their land and the hard working fire crews and wishing for a good soaking rain…

Lavender harvesting with every bee in Naramata

IMG_9306.JPGHarvesting lavender…those words together sound pretty idyllic. Even in the heat and smoke from Okanagan fires it is a pretty amazing way to spend a morning. It is the only farm work I’ve done where you come home hot, dirty and sore but smelling better than when you started.

In movie speak It’s The Colour of Purple, Scent of a Woman and Attack of the Killer Bees all rolled into one. The glorious purpleness of the fields, the clean, stringent and all encompassing lavender aroma and the buzzing of a zillion bees make the time spent at Forest Greenman Lavender Farm in Naramata an intense sensory experience. This photo essay captures the sights of the morning…your imagination will have to fill in the rest.

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The bunches are left to dry in the sun before being collected to hang to dry.
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Farm owner Doug hams it up while Brian does all the work.
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It was about 30 degrees by quitting time.
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A neighbour, aptly named Harvest, dropped by to help.
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Doug felt the bee population had never been as high. Two harvesters got stung, an occupational hazard.

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It takes several passes with a scythe to collect enough lavender to make a big fat bunch.
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The bees were everywhere. They seem to move along as you work and only sting if they get caught up while you are gathering the stocks or while transporting the bundles.

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It’s the last year of Forest Greenman Lavender Farm for Doug and Karolina as they have sold the farm. Be sure to drop by this season to get your aromatherapy.  It’s not the last year for lavender though as the couple have a new venture in the wings involving this amazing plant.
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Some of the lavender we harvested will be distilled for its essential oils.
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Some will be sold in dried bunches.
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The lavender fields are rimmed with lovely fruit trees.
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This old Massey-Fergus is a beauty.
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These are special cherries, Balatons. I traded my labour for some to make the best jam in the world.

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A few bunches came home with me!
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Thanks Doug and Karolina for letting me pitch in.

Steep well my friends…how our raspberries become distilled Legends

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Ingredient and end product pictured on our Naramata raspberry farm

Our raspberries are summer captured in juicy jewel bites. When they hang out with Legend Distilling‘s craft vodka along with some BC blueberry and cranberry pals summer is but a pour away, anytime of the year.

IMG_8485.jpgA good portion of our Naramata Carpe Diem berry farm’s raspberries end up at Legend Distilling, a short walk from us. They use them as a cocktail garnish and in their Slowpoke Farm Berry Vodka.

Distiller and Legend owner Doug Lennie was pressing off the fruit that had been infusing  into his craft vodka for a secret amount of time when I dropped off this morning’s harvest.

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Doug giving the batch a stir
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The spent fruit goes into a fruit press
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The raspberries have given up their lovely hue to the vodka.
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Fruit press in action
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The pressed juice goes back into the steel tank and the vodka will be bottled and labelled next week.

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The whole operation is closely supervised by distillery dog Roxy

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The vodka has a beautiful colour and Legend’s legendary view is the perfect backdrop. It tastes out of this world but for me the lovely fruity aroma is the best part.
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I can’t think of a better home for our organically-grown raspberries…

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