Kid versus Wolf River apple. The kid definitely won!
We’re busy with organizing our sixth-annual Heritage Fall Fair on Sunday, Sept 22nd, and could use some extra volunteer assistance with pulling together our amazing heritage apple display for the event. That means helping track down orchards in the Okanagan-Similkameen with heritage and other non-market varieties, helping set up an informative display, helping run some apple-related activities on the day of our Fair and more.
If you can lend a hand or maybe have a lead on someone with heritage apple varieties in their orchard in the Similkameen or South Okanagan, please drop Chris a line at chris@oldgristmill.ca as soon as possible.
If you’re curious about the sorts of heritage varieties we’re interested in, here’s a list of many of the kinds of apples grown historically in the Okanagan:
This year has been an exceptional year for growers in the Similkameen Valley, with many crops coming in three (or more) weeks early. That isn’t a bad thing, but it does create a difficulty for one of our most popular annual events, Apple Day.
Traditionally, our Apple Day is on Thanksgiving Monday in the middle of October, but with such an early season there will likely not be many heritage varieties still in their prime that late. As such, we’ve had to make the difficult decision to move up our Apple Day festivities and include them, instead, in our Heritage Fall Fair on September 20th. Also, many of our usual apple-loving volunteers will be hard at work in their orchards at that time, and will be less able to help than they usually are.
Here’s where you can help… We’re already pretty busy with organizing the rest of our Fall Fair, so need some extra volunteer assistance with pulling together the apple component. That means helping track down orchards in the region with heritage varieties, helping set up an informative display, helping run some apple-related activities that day and more.
If you’re interested in lending a hand or maybe have a lead on someone with heritage apple varieties in their orchard in the Similkameen or South Okanagan, please drop Chris a line at chris@oldgristmill.ca or at 250-499-2888 as soon as possible.
If you’re curious about the sorts of heritage varieties we’re interested in, here’s a list of many of the kinds of apples grown historically in the Okanagan:
As the Similkameen Valley becomes a destination for the creative cook to source the freshest ingredients, one of its iconic historical sites has added a seasoned chef to its team.
The Grist Mill and Gardens at Keremeos welcomes Chef Natasha Schooten, whose career has taken her from two Delta Hotels and Resorts, to Mission Hill Family Estate Winery, and most recently to Terrafina Restaurant at Hester Creek Estate Winery.
“Here in the Okanagan and Similkameen valleys, chefs are blessed with plentiful access to the freshest ingredients, from organic vegetables to thoughtfully raised proteins,” says Chef Natasha. “Setting menus for the Tea Room and events at the Grist Mill in the heart of farming country is an exceptional opportunity for me as a chef.” The Grist Mill is home to the mill itself — the only working mill of its type west of Winnipeg, and a provincial heritage site — where visitors can watch grain becoming flour; originally built in 1877, the mill produces flour that may very well end up in the site’s own outdoor stone oven. A campground, the Tea Room, gift shop, and surrounding gardens round out an entire experience not be missed.
Heritage plays a critical role on the property, where almost 40 varieties of heritage apple trees thrive, and research has led to the preservation and popularity of wheat types, such as Red Fife.
“We are pleased to welcome Chef Natasha as we continue to build our capacity for visitors, and treat them to a true farm to table experience,” says Chris Mathieson, operator of the site. “We are very lucky to have a chef of such caliber plant her culinary roots in the Similkameen.”
Chef Natasha has already begun establishing herself at the Grist Mill. She will soon be placing her stamp on the menu in the Tea Room, where visitors can enjoy local preserves, organic tea and coffee, as well as a lunch of soup, salads and sandwiches, from all locally sourced, seasonal and ingredients, as well as creating menus for the Mill’s summer concert series and other special events. Many of the vegetables and herbs used in the dishes will come from heritage plants grown on the site’s two acre garden, and of course the freshly milled flour will be highlighted.
“I have often come to the Similkameen for ingredients, now they will be closer than ever, and truly reflect the history of agriculture and preservation at the Mill,” says the chef.
“We are pleased to welcome Chef Natasha as we continue to build our capacity for visitors, and treat them to a true farm to table experience,” says Chris Mathieson, operator of the site. “We are very lucky to have a chef of such caliber plant her culinary roots in the Similkameen.”