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."
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.
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.
Bosc pears have a distinct bronze color and russet skin. They are sweet and juicy, with hints of fall spices.<br> Wrinkled skin on the tip is perfectly normal. It means its perfect to eat!