Farmer Grown. Farmer Owned.
Handcrafted. No artificial anything. Non GMO. Gluten Free. No cholesterol. No trans-fat. Hardbite has been growing potatoes in BC's Fraser Valley since 1920 & operates the provinces only potato chip manufacturing plant. The quest for the perfect chip started over 14 years ago with just a single fryer and an insatiable desire to make the very best chip out there. We think they are doing a great job!
Buckeye Beans + Herbs
Located on the Spokane River, just a stone's throw from Spokane, the mill town of Buckeye was once a bustling community of three hundred residents. But the mill closed in 1912 and most of the townsfolk moved on. Buckeye Beans & Herbs was founded just downstream from this sleepy little town and was inspired to create genuine products that reflect a "simpler way of life". Add milk & oil, 1 cup of frozen corn & bake. Serve with salted honey butter! Mmmmmmm.
Order more online at CanadaQ.ca or visit us in store.
“By Dominique & Cindy Duby.”
Dominique & Cindy Duby are not only some the nicest people you will ever meet. They are also vintage cocoa bean to bar chocolate-makers, designer chocolatiers, culinary authors, food art architects & photographers. Visit their website, you will be amazed at all of the creative things they are doing! 
www.dcduby.com/
“Loose Leaf Teas and Tea Wares.”
Karla’s Specialteas is committed to providing only the freshest natural and organic loose leaf teas. Working with wonderful small, local organic producers and wild craft herbs to include in their blends whenever possible. February's delivery told you to visit the website for a delicious recipe using Karla's Specialteas and here it is:
Tea Crème Brulee
Preheat your oven to 325 degrees. Combine the vanilla, cream & tea in a heavy saucepan and simmer over medium-low heat for 10 minutes. When it starts to simmer turn off the heat & let it steep. Meanwhile, put a kettle on to boil water. In a bowl, whisk together egg yolks & sugar until they become thick & pale yellow in colour. Once the tea has steeped in the cream for ten minutes, strain the cream into a clean bowl, discarding the tea. Very slowly drizzle the warm cream into the egg yolks whisking to combine. Place four crème brûlée ramekins on a rimmed baking sheet. Divide the mixture evenly among the ramekins. Place the baking sheet in the pre-heated oven & pour the boiling water from the kettle into the bottom of the sheet pan until it reaches half way up the sides of the dishes. Bake for 30-40 minutes or until set. The custard will be quite wobbly and will jiggle from side to side but should not be liquid in the centre. Remove the ramekins from the pan & cool on a cooling rack until cool enough to touch. Cover with plastic wrap & refrigerate for at least 2-3 hours. When you are ready to serve the crème brûlée, take the ramekins out of the fridge, uncover them & sprinkle an even layer of sugar over the whole surface & tap out any excess sugar. Ignite a culinary torch & hold it near the ramekin so the flame is parallel to the surface of the custard. You want the heat from the flame to be very close to the sugar so it caramelizes, but not directly in contact with it or it will burn. Move the torch around the surface of the custard in a slow, even motion so as not to burn the sugar. Caramelize the surface of all four crème brûlées. Serve immediately.
“Enjoy the Simple Goodness.”
Snapz are gently dehydrated at a low temperature using innovative technology, maintaining almost all of the natural goodness of the raw ingredients, specifically the vitamins. Snapz is made from slices of fruit & vegetables with NO added sugar, salt, fat, artificial flavours or colourings, preservatives or additives. Cool. 
www.snapzcrisps.com
“This is ultra-premium, albacore tuna.”
Chef Ned Bell has been a leader in the sustainable seafood movement in Canada for years. This summer, to raise awareness Ned rode his bike across Canada. We are really proud of the work he does and wanted you to know about it. This tuna was sold to raise funds for the ride - we know you are going to love it. Canned by Organic Ocean, one of Vancouver’s best known sustainable fisheries, this is ultra-premium, albacore tuna that has been sustainably caught off the coast of Vancouver Island and canned with no additional ingredients.
