Well Seasoned News

Visit us in store at the start of each month and pick up SPICE OF THE MONTH so you can try each of the feature recipes. We'll post a new recipe every Thursday so mark your calendar, or use our recipe tag Spice of the Month to view all of the feature recipes in this spicy new series!

Fennel is May's SPICE OF THE MONTH! Fennel is a highly aromatic and flavorful herb with culinary and medicinal uses and, along with the similar-tasting anise, is one of the primary ingredients of absinthe. One of our favorite ways to enjoy fennel is in an Italian style sausage – a delicious addition to a pasta sauce or in a lasagna.

If you've been by in the past few weeks, you know our freezer has been in the process of being serviced. We braved the week and now we're back in the kitchen whipping up new stock for our Gourmet-To-Go meal options! Our fresh cheese, Winecrush, charcuterie and dips are also back in stock so come visit us in store soon!

Our house-made soups are $9.99 each.

Visit us in store at the start of each month and pick up SPICE OF THE MONTH so you can try each of the feature recipes. We'll post a new recipe every Thursday so mark your calendar, or use our recipe tag Spice of the Month to view all of the feature recipes in this spicy new series!

Dill is April's SPICE OF THE MONTH! Dill  is widely grown in Eurasia where its leaves and seeds are used as a herb or spice for flavouring food. Like caraway, the fernlike leaves of dill are aromatic and are used to flavor many foods such as gravlax (cured salmon) and other fish dishes, borscht and other soups, as well as pickles (where the dill flower is sometimes used).

One tablespoon chopped fresh dill = 1 teaspoon dried dill weed. The flavor of dill weed diminishes greatly the longer it is cooked. Add it at the last minute for full flavor and aroma.

Visit us in store at the start of each month and pick up SPICE OF THE MONTH so you can try each of the feature recipes. We'll post a new recipe every Thursday so mark your calendar, or use our recipe tag Spice of the Month to view all of the feature recipes in this spicy new series!

Nutmeg is March's SPICE OF THE MONTH! Nutmeg is a spice from the nutmeg tree, which is native to several Indonesian islands. Both nutmeg and mace come from the same plant. Nutmeg is the ‘nut’, while mace is the surrounding lacy ‘aril’. Nutmeg has a warm, spicy aroma and flavour and can be used in sweet and savoury cooking. It is a component of the classic béchamel sauce and is used to flavour a host of cakes, puddings and custards.

We're excited to introduce to you Abbotsford's own Borderland Foods Bone Broth!

Bone broth is made by slow cooking animal bones and connective tissues for long periods of time - usually for 24 or more hours. The result is a rich broth full of amino acids, collagen, gelatin, glucosamine, electrolytes, calcium, and other minerals and nutrients. In addition to balancing the health of the gut, the collagen in bone broth also encourages healthy skin, hair and nails.

On Sunday February 25th, stop by from 11-3 for an in-store sampling.

Come meet Crystal, founder of Borderland Food Co. She will be in store from 11-3 pm sampling her broths and talking about WHY you should have it in your freezer. Come try it!! She has Bison, Beef & Chicken and the answers to all of your burning bone broth questions. #inquiringminds

Visit us in store at the start of each month and pick up SPICE OF THE MONTH so you can try each of the feature recipes. We'll post a new recipe every Thursday so mark your calendar, or use our recipe tag Spice of the Month to view all of the feature recipes in this spicy new series!

Star Anise is February's SPICE OF THE MONTH! This star-shaped spice is the dried fruit of a small Asian evergreen tree (a member of the magnolia family). Harvested when it’s still green and unripe, it’s dried in the sun, where it develops its red-brown color and a sweet warm flavor that’s reminiscent of licorice, clove, fennel seed, and aniseed.

Star Anise is used primarily in Vietnamese and Chinese cooking. Much like bay leaves are used in Western cuisines, whole stars are used to infuse soups, stews, and braised dishes. Ground star anise is a dominant ingredient in Chinese five-spice powder.