Moses and Shirlee Mae Schneider run the Brown Schneider Farm in the Similkameen Valley, in Cawston B.C. There son Willis and his wife Bronwyn handle the veggies while Moses and Shirlee do the tree fruits. It is a small scale seven acre family-run farm. They have owned and farmed it organically since 1990. Starting by being SOOPA certified until 2009 but switched to PACS in 2009 so they could ship out of Province if needed.
Shirlee Mae explains:
"The farm was part of the original Cawston homestead, we purchased it from the Pitt family. We still grow wonderful pears from the 50 year old d'Anjou and Bosc trees planted by the Pitt family. We have tried to preserve the original farm set up, inter-planting Bronze Beauty Bosc and Bosc in the (30' by 30' spaced) D'Anjou block. We also grow apricots, a variety of apples, plums, peaches, and gardens all mixed in amongst the old corrals, cottonwoods and lilacs.
"Our son Willis, works on the farm and leases a neighboring property to grow squash, making him a fourth generation farmer in the Similkameen. In the winters he travels, and rock and ice climbs. Our other son Max attends Emily Carr in Vancouver, tree plants and always helps on the farm when he is home. We are lucky to live in the beautiful Similkameen Valley and a neighborhood where most of our neighbors are also farming organically."
For that crisp red onion flavour, you've found your match. These are fresh onions with the tops still on! A great symbol of harvest season. </br></br>Red onions have a high polyphenol content, including a rich concentration of flavonoid polyphenols. Among the flavonoids, they also provide a particularly large amount of quercetin, which has been shown to have anti-inflammatory benefits.
Deep orange fleshy squash that is perfect for baking with a little butter and brown sugar on top. </br> </br> Classified as a winter squash but technically in the same species as most summer squashes (i.e.: zucchini), Acorn Squash are named so for their shape. Typically a dark green rind gives way to a rich orange flesh that is characteristically creamy and very flavourful when baked. The seeds are also edible, especially when roasted.
This anti-inflammatory food is bursting with nutrition. It’s full of beta carotene, iron, vitamins A, C, fiber and some B vitamins. And it’s got 40 calories per cup AND less than half the carbs of most other squash (about 7 grams per cup). If you are new to Kabocha it’s similar to pumpkin or acorn squash, but even better because it’s even sweeter and has the perfect fluffy interior. One of the best parts is you can eat the think skin of this squash so no need to deal with peeling it!
A personal size spaghetti squash. A great size for everyone to get their own "bowl". </br> </br>The flesh of the spaghetti squash is bright yellow or orange. When raw, the flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti.
Ambrosia is a sweet, low-acid apple with a heavenly aroma. Crisp in texture, its fine-grained flesh is crunchy and very juicy! </br> </br> Apples are good source of fibre and vitamin C. They are also great at regulating blood sugar and provide a great source of energy to start the day.
Gala apples are one of the most common varieties of apple. They are a cross between the Cox Pippen, Red Delicious and Golden Delicious. </br> </br> Gala apples are a great snacking fruit as they are low in calories, high in water content and offer a fair amount of vitamins A, C and B. They also contain a dietary fiber known as pectin, which has been shown to lower cholesterol levels and help prevent heart attacks. They also contain trace amounts of boron, which has been touted for its ability to help build strong bones.
Gala apples are always a crowd pleaser. Their dense flesh is creamy yellow and crisp, offering a mildly sweet flavour and flora aroma. Gala’s that are allowed to reach the peak of their sweetness on the tree will have a deeper red hue and a slightly sweeter flavour.
The flesh of the Anjou pear is bright, white and dense with a slightly sweet flavour with subtle notes of citrus.These pears remain green when ripe, with only a slight change in their bright green-coloured skin. Press gently against the stem end of the fruit to test for ripeness. Anjou pears ripen from the inside out. If the flesh gives slightly, the pear is ready to eat.
The flesh of the Anjou pear is bright, white and dense with a slightly sweet flavour with subtle notes of citrus.These pears remain green when ripe, with only a slight change in their bright green-coloured skin. Press gently against the stem end of the fruit to test for ripeness. Anjou pears ripen from the inside out - if the flesh gives slightly, the pear is ready to eat.