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Farm to Table – Locally grown Okanagan fresh

Insights from KurSpa Posted March, 2018 Farm to Table | July 01, 2018

One of the many reasons we love this region is the bountiful selection of locally grown Okanagan BC fruit and vegetables. Come early June we look forward to incorporating our local favorites into the new seasonal dishes at PeakFine Restaurant.

One of the many reasons we love this region is the bountiful selection of locally grown Okanagan BC fruit and vegetables. Come early June we look forward to incorporating our local favorites into the new seasonal dishes at PeakFine Restaurant. See a few of our favorites and how we showcase the flavours from Farm to Table.

APRICOTS
Apricots are an underrated fruit that are jam-packed with vitamins and fiber. When picked at prime ripeness, apricots can be soft, sweet, and tangy, and can be dried and canned to last the year. Okanagan apricots are available from July to August. Because of the shortness of season we do not get much opportunity to showcase apricots from a whole fruit stand point. We do take advantage of secondary items made from locally grown apricots. From pickles apricots to jams and marmalade on our breakfast buffet. Our pastry team does an amazing job of also incorporating apricots into our house made pastries as well.

CHERRIES
Usually, cherry season begins in late June and ends in August, though this can be weather dependent and result in later ripening times. Okanagan cherries include the Bing, Rainier, Van, Lambert, Skeena, Lapin and Sweetheart varieties. Cherries are a rich bold flavor that can be incorporated into a dish in a variety of ways. We choose to use cherry to highlight our bison dish as the gamey aspect of bison is wonderfully complimented by the sweetness on Bing cherries.

BEETS
Beets are one of the healthiest vegetables out there and also one of the most versatile vegetables grown locally. Salads, soups, sauces, feature in a dish, a compliment or even just a garnish.  Believed to help prevent chronic illness and promote healthy brain function, beets are a sweet and tangy root vegetable popular in the summer months. Beet season in the Okanagan runs from July to September, and come in a handful of different varieties and colors, including golden, striped, and deep red. Our Beet “ravioli” is a very popular dish and also a creative way to present locally grown beets hear in the Okanagan. Braising the beets, cooling then thinly slicing. Then using the beet as your ravioli sheet and pairing this with cashew and goat filling to really bring to life all the complimentary flavors  

TOMATOES
The Okanagan’s arid temperatures provide the ideal setting for tomato crops. In a kitchen where we have a multitudes of ways of presenting locally grown tomatoes to our guest. Grape tomatoes is a staple on our Sparkling Hill ceaser Salad.  From sauces to stocks to salad. Having a resource such as this locally grown is definitely an amazing privilege. Tomato crops are plentiful particularly in southern most areas of the region such as Osoyoos. Tomato season begins in July and can last until the first frost during the winter months.

ASPARAGUS
Despite its relatively short harvest between the months of April and June, the region’s climate allows for the production of fresh, locally-grown asparagus not to be missed. For foragers and adventurers, wild asparagus ferns have been spotted in the hills of Kelowna. A grilled asparagus salad gives us the best chance to highlight the sweet rich flavor of locally grown asparagus. As soon as we get into the harvest season for asparagus locally we incorporate it into our market vegetable and feature on a lobster salad.
 
To find out more on fruit ripening dates, learn more here or to plan a u-pick stop in your travels, see the list of farm fresh markets here.
 
Romaine Newell l Executive Chef

One of the many reasons we love this region is the bountiful selection of locally grown Okanagan BC fruit and vegetables. Come early June we look forward to incorporating our local favorites into the new seasonal dishes at PeakFine Restaurant. See a few of our favorites and how we showcase the flavours from Farm to Table.

APRICOTS
Apricots are an underrated fruit that are jam-packed with vitamins and fiber. When picked at prime ripeness, apricots can be soft, sweet, and tangy, and can be dried and canned to last the year. Okanagan apricots are available from July to August. Because of the shortness of season we do not get much opportunity to showcase apricots from a whole fruit stand point. We do take advantage of secondary items made from locally grown apricots. From pickles apricots to jams and marmalade on our breakfast buffet. Our pastry team does an amazing job of also incorporating apricots into our house made pastries as well.

CHERRIES
Usually, cherry season begins in late June and ends in August, though this can be weather dependent and result in later ripening times. Okanagan cherries include the Bing, Rainier, Van, Lambert, Skeena, Lapin and Sweetheart varieties. Cherries are a rich bold flavor that can be incorporated into a dish in a variety of ways. We choose to use cherry to highlight our bison dish as the gamey aspect of bison is wonderfully complimented by the sweetness on Bing cherries.

BEETS
Beets are one of the healthiest vegetables out there and also one of the most versatile vegetables grown locally. Salads, soups, sauces, feature in a dish, a compliment or even just a garnish.  Believed to help prevent chronic illness and promote healthy brain function, beets are a sweet and tangy root vegetable popular in the summer months. Beet season in the Okanagan runs from July to September, and come in a handful of different varieties and colors, including golden, striped, and deep red. Our Beet “ravioli” is a very popular dish and also a creative way to present locally grown beets hear in the Okanagan. Braising the beets, cooling then thinly slicing. Then using the beet as your ravioli sheet and pairing this with cashew and goat filling to really bring to life all the complimentary flavors  

TOMATOES
The Okanagan’s arid temperatures provide the ideal setting for tomato crops. In a kitchen where we have a multitudes of ways of presenting locally grown tomatoes to our guest. Grape tomatoes is a staple on our Sparkling Hill ceaser Salad.  From sauces to stocks to salad. Having a resource such as this locally grown is definitely an amazing privilege. Tomato crops are plentiful particularly in southern most areas of the region such as Osoyoos. Tomato season begins in July and can last until the first frost during the winter months.

ASPARAGUS
Despite its relatively short harvest between the months of April and June, the region’s climate allows for the production of fresh, locally-grown asparagus not to be missed. For foragers and adventurers, wild asparagus ferns have been spotted in the hills of Kelowna. A grilled asparagus salad gives us the best chance to highlight the sweet rich flavor of locally grown asparagus. As soon as we get into the harvest season for asparagus locally we incorporate it into our market vegetable and feature on a lobster salad.
 
To find out more on fruit ripening dates, learn more here or to plan a u-pick stop in your travels, see the list of farm fresh markets here.
 
Romaine Newell l Executive Chef

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