Ten Years of Growth

subsequent Canadian winter passed through the Cowichan Valley. Even after getting the plants in the ground, there was no assurance of their investment - they had to wait six years for the tea bushes to grow and mature enough for their first harvest. This did not include the time and experimentation needed to begin mastering the art of tea-making, either.

Those who know tea

TEN YEARS are aware of its slow nature.

OF GROWTH - In its growing,

A CANADIAN TEA making, and enjoying, tea is best described

ANNIVERSARY as an ever-evolving process, and a T his year marks a decade since the first 200 Camellia sinensis (tea) bushes were planted on the slopes of the Westholme Tea Company property. meditative one - a series of thoughtful motions requiring patience, pause and attention. The leaves slowly unfurl, their colour and flavour spreading outward to a perfect steep. The Camellia plants, too, had Co-founders Margit Nellemann and Victor Vesely took a leap of faith those ten years ago (or more accurately, a series of tremendously time-consuming, expensive, risky, and passionate hurdles) into the world and art to steep their roots deep into the layers earth that make up Westholme’s terroir, acclimating to weather and pests and elevation. Their flavour is a direct expression of their home and their careful handling. of tea growing and tea making. Without anyone to consult with about the specific nature of their business, as there were (and still are) no other commercial tea growers in Canada, Margit and Victor cared for the new plants while thoroughly researching, and crossed their fingers as each As the hills were converted from a vegetable farm to tea slopes, the change spread outward. The old dairy barn on the property evolved into an expression of Margit and Victor’s collaborative and artistic selves - a place to share their passion for tea and art with each other and with the community. The main portion of the barn became The Westholme Teashop, where customers could buy organic imported pure teas and organic artisanal tea and tisane blends to take home. And finally, four years ago, they could also take home a pouch of our Westholme Canadian Tea, grown in the earth merely feet from where they stood.

Westholme is the teapot in which all is steeped before it is poured outward, to fill the cups of our friends and neighbours, from here and elsewhere. And what a journey it has been!

To commemorate where we are, where we’ve been, and where we’re going, we thought it was time to spill the tea about some very exciting news: On the 10th day, of the 10th month, of the 10th year of growing Canadian Tea (10/10/2020), we will be officially launching new creative products from both of our co-founders. From Margit, the official and permanent re-opening of The Gallery at Westholme, plus a brand-new series of gorgeous ceramic works fresh from the kiln. From Victor, a new and extremely rare, limited edition Westholmegrown Tea - #10 Reserve Black - a tea made from the finest,

most delicate pluck of our tea bushes this year. As a thank you from us to all of you, we wanted to extend an invitation to the community near and far to celebrate this milestone with us, virtually or in-person. To comply with physical distancing guidelines and to avoid a crowd, we will be staggering this event from October 10th - 20th, with new products being made available each day of this event in our Online Store and in our Teashop. Follow us on Facebook or Instagram for ongoing details.

For all these years of love and support - especially during this particularly difficult period - A huge, warm, and humble thank you to all who helped make our dream, and this place, possible.

Emma Barrett is an employee at Westholme Tea Company, a writer, and a tea fiend in the Cowichan Valley.

50km LOCAL FOOD GUIDE AT A GLANCE

Local Potatoes • Tatlo Road Farm - German Butter • Boots n’ Roots Permaculture

Local Greens • Ol’ Macdonald Farm - Mustard Greens, Arugula and Kale, Cabbage • Allium Co-op Farm - Red Russian Kale, Collards and Salad mix • Boots n’ Roots Permaculture - salad mixes and greens • Dancing Dandelion Farms Squash & Pumpkins • Allium Co-op Farm - Delicata, Buttercup • Ol’ Macdonald Farm • Boots n’ Roots Permaculture • Tatlo Road Farm - Delicata, Butternut, Kabocha types, and sugar pumpkins

Local Beets • Boots n’ Roots Permaculture • Ol’ Macdonald Farm - Early

Wonder Beets

Fresh Bread & Pastry

• Well Bred Bakery - Naturally levaned breads, Frangipane tarts, Galettes, scones, pastries • Bite me Cookie - tarts, pies, cookies • Kloosterman’s - pies, tarts,

cookies

Local Parsnips • Tatlo Road Farm

Locally Grown

Loose Tea • Westholme Tea Company

Local Carrots • Boots n’ Roots Permaculture • Tatlo Road Farm - Nantes types, plus purple and yellow • Ol’ Macdonald Farm - Nantes • Allium Co-op Farm

Brussels Sprout

Locally Grown Flowers • Dancing Dandelion Farms Flowers, Hand-tied bouquets, Thanksgiving centrepieces

Garlic, Onions & Shallots • Island Shire - Polish White • Boots n’ Roots Permaculture • Ol’ Macdonald Farm - Red Russian • Tatlo Road Farm • Dancing Dandelion Farms - Red Russian, Conservor Shallots • Katie Farm

Local Apples

• Hard To Come By Farm - gravenstein, greensleeves, elstar, jonagold, liberty

• Boots n’ Roots Permaculture

Local Eggs • Ol’ Macdonald Farm • Island Shire • Boots n’ Roots Permaculture

Local Poultry

• Boots n’ Roots Permaculture - non-GMO roasting chickens • Drift Meat and Seafood

Gratitude For Local Food

Autumn is my favourite 50 km feast!). So much time of year because as local food abounds this a farmer it means things are time of year and the finally slowing down, it’s freshest and best can all time to reflect on the season be found at the Duncan and celebrate with a delicious Farmers Market. meal... It’s time to give thanks for all the hard Plan your work, as well Thanksgiving feast as the natural around seasonally systems- the available meats, air, water, wine, cheese, and soil, and produce. Perhaps microbiology stretch yourself to that produce try something new the food that (celeriac potato sustains us. mash?!), and if you can’t find This brussel sprouts Thanksgiving I why not try roasted encourage you cabbage wedges to connect with instead, or one folks who are of the numerous producing food other vegetables right here in available in the Cowichan abundance, such by challenging as beets, colorful yourself to carrots, parsnips, enjoy a truly every type of local feast (a squash you can imagine, turnips, radishes, potatoes, leeks...

Sure Thanksgiving is about tradition, but the tradition was not to eat exactly the same meal of turkey, brussel sprouts, and sweet potatoes every year, the tradition was about celebrating a region’s LOCAL harvest! In our region we cannot grow yams (which are a tropical crop) and we are barely able to grow sweet potatoes (we’re on the northern cusp of their growing region, so if you do see local sweet potatoes snap them up and thank that grower!), but we are lucky to produce many Thanksgiving staples such as cranberries, squash, potatoes, carrots, parsnips, celery, apples, and pumpkins.

Filling a Thanksgiving spread based on a 50 km radius at this time of year is really no challenge at all- it’s easy! If you head to the Duncan Farmer’s Market on a Saturday it’s pretty much a one-stop shop for all your holiday fixins’. Not to mention it’s outside! Come shop in the fresh air and meet the people who grow your food! And if you’re looking for something you can’t find, ask the farmers there about a good substitute, or ask them simply what they prepare for their own Thanksgiving meals. Farmers love eating too and they are experts at how to prepare the many different items they produce. Who knows, you might just discover a new Thanksgiving tradition.

Niki is the co-owner/ operator of Tatlo Road Farm, and proud member of the Duncan Farmers Market.

Celebrate Fall With Willow and Orchid’s One of A Kind Pumpkin Florals

Submitted by Ashley Stevenson

Thanksgiving might look very different for a lot of us this year. For some it might mean digging a little deeper to search for things we can be thankful for. Hopefully we can all find a little something. Here at Willow and Orchid we are more thankful than ever for the huge support we have seen from the community for our small business.

Our creative florists - Cindy, Elle, Kaylea, Sophia, Carol and Ashley love the challenge of creating beautiful and

seasonal one of a kind Fall centrepieces. Centrepieces help set a theme to your dining and a great way to bring in low lying live flowers or greenery to your occasion.

As October marks the beginning of pumpkin season, our signature pumpkin floral arrangements are always Autumn’s best seller. Fresh, colourful and one of a kind, we create these pumpkin cuties throughout the month to give as thank yous, hostess gifts, birthdays and of course as centrepieces for Thanksgiving tables. An alternative to vase flowers, these pumpkin arrangements are seasonal and only available for a limited time. Depending on the size and the flowers used our pumpkin florals range anywhere from $15 for mini pumpkins up to $100 for the largest size. This year ceramic pumpkins will also be available for those who would like to reuse the vessel. Pre-order your arrangement to avoid disappointment as we will have limited quantities and can only accept a limited amount of orders.

Sorry! no pumpkin floral classes this year - we know our customers love this one! - but we look forward to offering it again next year. Happy Thanksgiving to you and yours. For pre orders please call 250-748-9868.

Willow and Orchid Boutique 101 Station St, Duncan 250 748 -9868