Tag Archives: Atlantic Certified Organics

Visit to Beamish Organic Apple Orchard and Deep Roots Distillery

Today, I’m taking you on a tour with me to Beamish Organic Apple Orchard and Deep Roots Distillery in Warren Grove, PEI. Owner, Mike Beamish, has been growing apples since 1990 when he started with 200 trees on his hobby farm near Charlottetown.

Mike Beamish Checking on his Apple Crop
Mike Beamish Checking on his Apple Crop

Mike’s goal was always to grow apples organically although he did initially grow them using conventional methods in the early years because it was difficult to find non-chemical controls for some pests. Once more research was done and non-chemical controls were available to growers, Beamish transitioned his orchard to be organic in 2003 following the standard three-year period to be certified organic. During the three-year period, no chemical applications can be used. Beamish is certified under Atlantic Certified Organics (ACO), a certification body which is accredited with the Canadian federal government. This body enforces the national organic standards such as buffer zone requirements from surrounding farms using conventional farming methods and it provides a list of approved substances that can be used in organic farming. The orchard is subject to annual audits by the ACO to ensure only approved substances and organic farming practices are used. Certified organic farmers are required to keep records of any products or substances used and the farmers must be re-certified each year.

Beamish Organic Apple Orchard, Warren Grove, PEI
Beamish Organic Apple Orchard, Warren Grove, PEI

Growing apples organically does come with its challenges since farmers don’t have access to the traditional chemical treatments non-organic apple growers can use. Beamish says the biggest challenges are dealing with pests such as bugs and rodents, disease in the trees and apples, and ensuring soil nutrition. Any products applied to the ground or trees must be certified organic products only. He counters these challenges by buying and applying organic compost around the trees, installing little ground fences around each tree to deter rodents, and hanging certified organic products in the trees to fend off pests such as moths, apple fruit flies, and railroad worms.

At one point, the Beamish Orchard had 800 apple trees; however, Island winters can be harsh and, in 1999, the orchard cut back to 500 trees in its U-pick orchard. The orchard currently has about 300 apple-producing trees. Beamish grows four varieties of apples – Red Free, Novamac, Liberty, and Freedom. The biggest seller are the Red Free, an early variety ready in mid-September.

The Red Free variety is particularly good for cooking as these apples  keep their shape and, because they are non-acidic, there is no need for a lot of sugar.

Red Free Apples
Red Free Apples

This year (2015) will mark the first year that the Beamish Orchard will not operate as a U-pick. They will still have apples for sale at the farm but, because they have reduced the number of trees in the orchard, there will not be enough apples to operate a U-pick. In addition, Beamish has also created another usage of his apple crop as he has started a distillery.

Deep Roots Distillery, Warren Grove, PEI
Deep Roots Distillery, Warren Grove, PEI

When Beamish retired three years ago from Holland College, he was looking for a retirement activity. Since he already had a ready supply of apples, he began making sweet apple cider and selling it at the Farmers Market in Charlottetown. His interest in distilling grew so he pursued a course hosted by the Bio-Food-Tech Centre in Charlottetown that focused on the science of distilling. In addition, he received some technical assistance from the New Brunswick Community College in Grand Falls. In June, 2014, Beamish obtained his license to distill and it wasn’t long before he began producing liquor, using local raw products whenever possible.

Mike Beamish at his Warren Grove, PEI, Distillery - "Deep Roots"
Mike Beamish at his Warren Grove, PEI, Distillery – “Deep Roots”

Today, Beamish has four products on the market: Island Tide (a cane-sugar spirit), Blueberry Eau de Vie, Maple Liqueur, and his newest, Camerise Haskap Liqueur.

Deeproots Distillery Products
Deeproots Distillery Products

Beamish says the Island Tide liquor moonshine, with an alcohol content of 45%, is a cross between rum and vodka and would be best suited for martinis and mojitas. Historically, much of the moonshine made in PEI was made from cane-sugar. However, with more modern distilling techniques, it is somewhat smoother than what some folks may remember!

Mike Beamish says the Blueberry Eau de Vie does not have a strong blueberry taste but rather has the essence of blueberry. It has 45% alcohol content and is best served as an after dinner beverage over ice or in a fruit-based cocktail.

The Maple Liqueur is made from New Brunswick maple syrup and, with 25% alcohol, is stronger than most liqueurs. It is also suitable as an after dinner drink or served over vanilla ice cream or in baking.

The Camerise Haskap Liqueur is a new product from the distillery and has just been released this summer.

This liqueur, with 26.5% alcohol, is made with haskap berries which come from Phyto Cultures Inc. in nearby Clyde River. This liqueur is developed using a method by which the alcohol is infused with the whole haskap berries which sit in the alcohol for four months before being crushed. The Camerise Haskap Liqueur also is an after dinner drink and is meant to be served straight over ice.

Producing liquor is government-regulated and the products have to be analyzed by a certified lab in the same way as any big brand liquors.

Boxes of product ready for shipping
Boxes of product ready for shipping

The products are labelled under the Deep Roots Distillery label and can be purchased at the Charlottetown Farmers Market and at the Distillery located at 2100 North York River Road, Route 248, in Warren Grove just outside Charlottetown. You can also find them on the shelves of many local liquor stores on the Island.

Deep Roots Distillery, Warren Grove, PEI
Sales Outlet at Deep Roots Distillery, Warren Grove, PEI

Tours of the apple orchards and the distillery are available for a nominal fee and Mike welcomes visitors to learn more about his organic apple orchard and new distillery. For more information, and hours of operation, visit the websites for Beamish Organic Apple Orchard and Deep Root Distillery.

Apple-Maple Bread Pudding
Apple-Maple Bread Pudding

As is my standard practice when I visit a local food producer, I develop a recipe using the producer’s product(s). In my Apple-Maple Bread Pudding with Maple Sauce, I have used the Red Free apples from the Beamish Orchard along with the Deep Roots Distillery Maple Liqueur.

Red Free Apples
Red Free Apples

The Red Free apples are great in this recipe because they keep their shape and don’t go to “mush” or a sauce-like consistency in the pudding which would make it too soggy. The key is to sauté the apples enough that they are softened before adding them to the pudding batter. Adding some maple liqueur as the apples sauté provides additional flavour.

It’s a matter of opinion as to whether a bread pudding should be baked in a hot water bath or not. I have made bread puddings both in a water bath and without and, to be frank, don’t see any appreciable difference in quality of the baked pudding. So, for this recipe, I did not use the hot water bath baking method and the pudding was lovely and moist.

Apple-Maple Bread Pudding
Apple-Maple Bread Pudding
Apple-Maple Bread Pudding

Ingredients:

1 – 1 lb loaf French bread
3 cups whole milk
1 cup less 1½ tbsp Blend/cream (10%)

2½ cups thinly sliced baking apples (about 3 medium-sized apples)
½ tbsp butter
1 tbsp brown sugar
1 tbsp maple liqueur

3 extra-large eggs
1 cup white sugar
1/3 cup maple syrup
3 tbsp melted butter
2 tsp vanilla
3/4 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp allspice
Pinch cardamom
¾ cup raisins soaked in 1½ tbsp maple liqueur

Method:

Assemble ingredients.

Preheat oven to 325°F.

Grease or line 9”x13” pan with greased tin foil.

In large bowl, break the French bread into small pieces, crusts and all.

Pour the milk and blend (cream) over the bread.

Cover and let sit for 30 minutes then handcrush mixture until well blended.

Meanwhile, peel, core, and thinly slice the apples.

Melt butter in saucepan over medium heat. Add the apples and sauté for about 2 minutes. Sprinkle with brown sugar and sauté apples for another minute. Remove pan from heat and add liqueur. Return to heat and sauté the apples for 5-7 minutes, or until they are softened and a golden color.

In medium-sized bowl, beat the eggs well. Add the sugar and beat again. Beat in the maple syrup, melted butter, and vanilla. Add the spices and stir well. Pour over bread-milk mixture in large bowl and mix well.

Lastly, gently fold in the sautéd apples along with the raisins.

Pour mixture into prepared pan. Smooth batter evenly in pan.

Bake for about 55-60 minutes or until it springs back to a light touch and/or a cake tester (or knife) inserted into 2-3 places in the pudding comes out clean.

Remove pudding from oven and transfer pudding pan to a cooling rack to rest for 20 minutes. Slice into 12 pieces and serve warm with maple sauce (recipe below), crème anglaise, or ice cream.

Yield: 12 servings

Maple Sauce

Ingredients:

1 cup brown sugar
3 tbsp cornstarch
dash of salt
2 cups boiling water
2 tbsp maple syrup
2 tbsp maple liqueur
2 tsp vanilla
¼ cup butter

Method:

In saucepan, mix the brown sugar, cornstarch, and salt together well. Add the boiling water, maple syrup, maple liqueur, and vanilla together. Mix well. Add butter. Cook until sauce boils and reaches desired consistency. Serve hot over Apple-Maple Bread Pudding.

Yield: Apx. 2½ cups

Maple Sauce on Apple-Maple Bread Pudding
Maple Sauce on Apple-Maple Bread Pudding

 

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Apple-Maple Bread Pudding with Maple Sauce

Yield: 12 servings

Apple and maple flavours combine to make a delectable bread pudding

Ingredients

  • Pudding:
  • 1 – 1 lb loaf French bread
  • 3 cups whole milk
  • 1 cup less 1½ tbsp Blend/cream (10%)
  • 2½ cups thinly sliced baking apples (about 3 medium-sized apples)
  • ½ tbsp butter
  • 1 tbsp brown sugar
  • 1 tbsp maple liqueur
  • 3 extra large eggs
  • 1 cup white sugar
  • 1/3 cup maple syrup
  • 3 tbsp melted butter
  • 2 tsp vanilla
  • 3/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp allspice
  • Pinch cardamom
  • ¾ cup raisins soaked in 1½ tbsp maple liqueur
  • Sauce:
  • 1 cup brown sugar
  • 3 tbsp cornstarch
  • dash of salt
  • 2 cups boiling water
  • 2 tbsp maple syrup
  • 2 tbsp maple liqueur
  • 2 tsp vanilla
  • ¼ cup butter

Instructions

  1. Assemble ingredients.
  2. Preheat oven to 325°F.
  3. Grease or line 9”x13” pan with greased tin foil.
  4. In large bowl, break the French bread into small pieces, crusts and all. Pour the milk and blend (cream) over the bread. Cover and let sit for 30 minutes then handcrush mixture until well blended.
  5. Meanwhile, peel, core, and thinly slice the apples. Melt butter in saucepan over medium heat. Add the apples and sauté for about 2 minutes. Sprinkle with brown sugar and sauté apples for another minute. Remove pan from heat and add liqueur. Return to heat and sauté the apples for 5-7 minutes, or until they are softened and a golden color.
  6. In medium-sized bowl, beat the eggs well. Add the sugar and beat again. Beat in the maple syrup, melted butter, and vanilla. Add the spices and stir well. Pour over bread-milk mixture in the large bowl and mix well.
  7. Lastly, gently fold in the sautéed apples along with the raisins. Pour mixture into prepared pan. Smooth batter evenly in pan.
  8. Bake for about 55-60 minutes or until it springs back to a light touch and/or a cake tester (or knife) inserted into 2-3 places in the pudding comes out clean.
  9. Remove pudding from oven and transfer pudding pan to a cooling rack to rest for 20 minutes. Slice into 12 pieces and serve warm with maple sauce, crème anglaise, or ice cream.
  10. To make the maple sauce, combine the brown sugar, cornstarch, and salt together in saucepan. Add the boiling water, maple syrup, maple liqueur, and vanilla together. Mix well. Add butter. Cook until sauce boils and reaches desired consistency. Serve hot over Apple-Maple Bread Pudding.
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Apple-Maple Bread Pudding with Maple Sauce
Apple-Maple Bread Pudding with Maple Sauce

 

A Visit to the Barnyard Organics Farm in Freetown, PEI

I recently paid a visit to the Bernard family at Barnyard Organics in Freetown, PEI. Sally and Mark Bernard operate one of the largest (if not the biggest) organic farms on the Island and Sally and her daughter, Lucy, were my tour guides.

Sally and Lucy Bernard from Barnyard Organics
Sally and Lucy Bernard from Barnyard Organics

Sally (who grew up on a farm in New Brunswick) and Mark (from an Island farming family) met at the Nova Scotia Agricultural College (NSAC) in Truro, Nova Scotia. Sally has an English degree from Mount Alison as well as a Plant Science Diploma from NSAC while Mark holds an Agricultural Business Diploma with a minor in Plant Science. In 2003, while still in college, Mark knew he wanted to pursue organic farming. His father had recently retired from farming so Mark began the groundwork for preparing the first 50 acres on his family’s farm to be taken out of conventional farming practices. The Bernards officially became certified organic farmers in 2006 and, since 2010, they have 550 organic acres on their farm and also rent additional acreage near Kensington.

Barnyard Organics, the name of the farm, is certified under Atlantic Certified Organics (ACO), a certification body which is accredited with the Canadian federal government. This body enforces the national organic standards such as buffer zone requirements from surrounding farms using conventional farming methods and it provides a list of approved substances that can be used in organic farming. As such, the farm is required to keep records of any products or substances used. In order to remain certified organic, the Bernards are subject to yearly inspections from ACO.

The main focus of the farm is on growing grains that include soybean, barley, wheat, oats, field peas, buckwheat, and clover. More than half of the grains are sold to small-scale organic producers in the Maritimes as a complete mixed animal feed. The remaining half goes to Speerville Flour Mill in New Brunswick and to brokers in Quebec and Ontario. Of note, 35-40 acres of the farm are dedicated to growing wheat specifically for bread. In fact, a nearby neighbour, Coral Wood, uses wheat from Barnyard Organics in her Whole Grain Bakery.

The Whole Grain Bakery Bread made with Grain Grown on Barnyard Organics Farm
The Whole Grain Bakery Bread made with Wheat Grown on Barnyard Organics Farm in Freetown, PEI

In addition, the Bernards also have both meat birds and about 150 laying hens.

The meat birds are raised on a portable pasture system which means the shelters they live in are moved each day so the birds always have fresh grass to nibble on.

The laying hens are completely free range so they have unfettered roaming privileges in a field nearest the farm buildings. They then take up winter residence inside a barn.

These are their summer condos!

This is where the flock hangs out when they are not out roaming about the field.

 

And, this is what is found on the other side of the “condos”.

Baby chicks on the farm!

Both meat and laying birds are raised on organic grains grown on the farm so the Bernards know exactly what their fowl are fed and customers can be assured the chickens and eggs are organic and of the highest quality.

About 90% of their meat birds and eggs are direct marketed to customers through CSA (Community Supported Agriculture) shares. This is a program whereby consumers (sometimes referred to as shareholders) invest in their food system by paying, the producer, upfront, for a season of fresh farm products. In exchange, the producer agrees to employ good farming practices to ensure a food supply and commits to sharing the resulting farm produce with those shareholders. This method of farming gives the farmer operating capital to buy supplies and run the farm and, in turn, CSA customers get quality fresh produce – in this case, fresh organic chickens and eggs from the Bernards.

Barnyard Organics currently has 100 CSA members and delivers to customers every two weeks in both Charlottetown and Summerside, alternating week about. Sally packages her fresh chickens and eggs, loads up her trolley fitted with refrigeration, and heads off with her deliveries.

Through the CSA market method, Sally gets to know her customers directly and they get to meet with the producer of their food and have the opportunity to put money directly into the producer’s hands with no middle parties. In addition, this customer-producer interaction provides the opportunity for customers to know where their food comes from and learn how it is produced. For the producer, this method allows for face-to-face feedback on products.

The remaining 10% of the farm’s products are sold to customers who regularly drop by the farm to pick up their farm-fresh eggs and chickens from the large cooler the family installed on the farm.

Barnyard Organics also has a small provincially-inspected processing plant where they process approximately 60 chickens a week, ready for distribution to their customers.

Farming organically is not without its challenges. For example, the Bernards don’t use chemical treatments that conventional farmers do so they can’t buy just any kind of fertilizer for their fields. Instead, they use mussel shell waste as well as manure from a nearby dairy farm; however, the manure needs to first be composted before being spread on the fields because it is not organic.

The farm also has its own grain dryer and soybean roaster which are needed because the Bernards can’t take their product to any local commercial dryers or roasters because of potential cross-contamination with non-organic grains.

Sally says their greatest satisfaction comes from knowing they have healthy soil on their farm to produce healthy food. The Bernards practice healthy crop rotation and focus on feeding the soil, not taking from it and depleting its goodness.

Lucy Bernard
Lucy Bernard

In particular, Sally derives great satisfaction from seeing their children interact with farm life. Because she home schools the children, they are exposed each and every day to experiential learning on the farm. Even 7-year old Lucy is already involved with organic farming. She takes the livers and hearts of the processed chickens, dehydrates them, and sells them for organic dog food. Lucy is also helping with the chicken business on the farm, too, and happily moves about the field of hens.

Sally jokes that Lucy could give the tour of the farm as well as she can and says their children are so acclimatized to farm life that they don’t even know that not everyone knows what life on a farm is like.

This summer Sally started a “Rent-A-Chicken” project that was so popular, she ended up with a waiting list. Essentially, the initiative allowed people to have a couple of chickens in their own backyards from June until October, enjoy the eggs, and then return the chickens to the Bernards in the fall without having to worry about what to do with the birds in the winter. The Bernards delivered, to renters, a small, portable chicken coop, two laying hens, feed and grit, food and water dishes, and a guide for raising hens.

Sally Showing one of the Portable Chicken Coops that are part of her "Rent-A-Chicken" Package
Sally showing one of the portable chicken coops that are part of her “Rent-A-Chicken” Package

Ideally, each hen could be expected to lay six eggs a week so renters have a dozen fresh organic eggs every week.

In the fall, the Bernards will pick up the birds and take them back to the farm. Cost for the package for the 2015 season was around $300. Feedback has been very positive and, in fact, some folks have already asked that the birds be banded so they can have the same ones back next year!

To find out, from a renter’s perspective, what the chicken rental experience was like, I met with Shirley Gallant who had two birds rented from the Bernards this summer.

As soon as she heard of the opportunity, Shirley knew it was for her as she had had a few hens in her backyard some years ago but wintering them was a problem for her. Because the Bernards will collect the two hens in the fall, Shirley has been able to have the hens for the summer and enjoy their eggs with no worries about what to do with the hens over the winter. The two hens happily roam around Shirley’s yard during the day and then retire to their coop for the night.  For Shirley, the experience has been very positive and she says she would do it again because “the hens are fun to have around” and she has fresh eggs for her organic diet.

Shirley Gallant with one of her rented chickens from Barnyard Organics
Shirley Gallant with one of her rented chickens from Barnyard Organics

Barnyard Organics farm does offer tours but the Bernards appreciate advance reservations as this is a busy working farm and family. For more information on Barnyard Organics, visit their website.

As is my standard practice when I visit a local food producer, I like to create a recipe using and featuring one of their products. I have chosen to use the brown eggs to make devilled eggs.  These eggs have gorgeous vibrant yellow yolks so they make colorful devilled eggs.

Devilled Egg
Devilled Egg
The Bistro’s Devilled Eggs

Ingredients:

5 hard-boiled eggs, cooled, peeled, and sliced in half lengthwise
2 – 2½ tbsp mayonnaise
1 tsp sour cream
½ tsp prepared mustard
1½ tsp onion, minced
¾ tbsp sweet pickle relish
2 tsp Parmesan cheese, finely grated
Pinch garlic powder
½ tsp fresh dill, chopped fine
¾ tsp fresh parsley, chopped
Pinch cayenne
Salt and pepper, to taste

Paprika
Fresh parsley, chopped
Sprigs of fresh herbs (optional)
Method:

Gently scoop out egg yolks and place in small bowl. Set egg whites aside.

Mash egg yolks with fork. Add all remaining ingredients. Mix well.

Fill egg white cavities with the devilled egg mixture using either a pastry bag fitted with a large decorative tip (I use a Wilton 6B tip) or, alternatively, use a spoon.

Refrigerate devilled eggs at least 1 hour before serving. At time of serving, sprinkle with chopped fresh parsley and/or paprika. Garnish each with a small sprig of a fresh herb, if desired.

Yield: 10 servings (1 devilled egg each)

Devilled Eggs
Devilled Eggs
Devilled Eggs
Devilled Eggs

 

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Thank you for visiting “the Bistro” today.  If you enjoyed this posting and recipe, please share it on your social media websites.

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Devilled Eggs
Devilled Eggs

 

Devilled Eggs

Yield: 10 servings (1 devilled egg per serving)

Ingredients

  • 5 hard-boiled eggs, cooled, peeled, and sliced in half lengthwise
  • 2 – 2½ tbsp mayonnaise
  • 1 tsp sour cream
  • ½ tsp prepared mustard
  • 1½ tsp onion, minced
  • ¾ tbsp sweet pickle relish
  • 2 tsp Parmesan cheese, finely grated
  • Pinch garlic powder
  • ½ tsp fresh dill, chopped fine
  • ¾ tsp fresh parsley, chopped
  • Pinch cayenne
  • Salt and pepper, to taste
  • Paprika
  • Fresh parsley, chopped
  • Sprigs of fresh herbs (optional)

Instructions

  1. Gently scoop out egg yolks and place in small bowl. Set egg whites aside.
  2. Mash egg yolks with fork. Add all remaining ingredients. Mix well.
  3. Fill egg white cavities with the devilled egg mixture using either a pastry bag fitted with a large decorative tip (I use a Wilton 6B tip) or, alternatively, use a spoon.
  4. Refrigerate devilled eggs at least 1 hour before serving. At time of serving, sprinkle with chopped fresh parsley and/or paprika. Garnish each with a small sprig of a fresh herb, if desired.
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A Visit to Barnyard Organics, Freetown, PEI
A Visit to Barnyard Organics, Freetown, PEI