‘Tis The Season

Photo by Dirk Heydemann of HA Photography

Just like that, it’s the end of November and we’re in preparation mode for the upcoming Christmas season. It’s hard to believe that we’re approaching the one-year anniversary of the launch of Sea Salt Food Company‘s catering division!

Our garden had a productive year, and we saved the seasons by pickling everything from garlic scapes and sea asparagus to rhubarb and strawberries. This fall, we’ve been busily crafting a variety of preserves, including honey jalapeño jelly, tomatillo salsa, black plum cordial and apple butter barbecue sauce, as well as confections such as panforte, sour cherry rounds and chocolate bars made with local hazelnuts and dried fruit.

After a busy summer of weddings and outdoor events, we dove right into fall with a road trip to the 18th annual Vancouver Island Feast of Fields, held this year at O.U.R. Eco Village in Shawnigan Lake. In October, we spent a perfect autumn afternoon shooting with HA Photography at Farmship Growers’ Co-operative, a beautiful property in Ladysmith that is run by people who are passionate about sustainable farming practices. Next, we were delighted to have been asked to cater a private reception celebrating Colonel Chris Hadfield after his talk at the Port Theatre. (It’s not every day one gets to meet a real Canadian superhero!) And just last week, Hilary prepared recipes from Sea Salt: Recipes from the West Coast Galley for a group of fellow foodies through Stir Cooking School.

The last weekend in November sees us off to the Kris Kringle Craft Market, an annual local event that showcases artisans from all over the region. We’ll be fully stocked with cookbooks, anchor aprons, festive confections, gift crates and gorgeous tea towels designed for us by Caribou Creative. Also coming up this weekend, Hilary will be speaking about sustainable food systems at Food For Thought, an event hosted by Nanaimo Foodshare Society at Vancouver Island University; Hilary will be joined by Chris Brown of Farmship Growers’ Co-operative. Then, the holiday season is in full swing with a December filled with private and corporate parties for our wonderful clients.

What’s on the horizon for Sea Salt Food Company? We’re looking forward to the forthcoming release of The Power of Pulses, a garden-to-kitchen book from Douglas & McIntyre that includes 40 pulse-based, vegetarian recipes that we developed. We’ve taken a sneak peek at the completed book and we’re excited to share it with you in April 2016!

From our kitchen to yours, Happy Holidays!