Harvest Events
Armstrong, BC Toll free: 1-877-639-2767 info@ranchovignola.com
www.ranchovignola.com From the Farm to your Community
Vernon
November 8 - 9
Come see us!
Friday: 9am - 7pm Saturday: 9am - 5pm
Browse our beautiful product displays and taste everything we have to offer!
Vernon Recreation Centre Auditorium 3310 - 37th Avenue
Growing Real Food
For details and up-to-date information, visit our website or give us a call.
Kelowna
Crop news from our farming friends
www.ranchovignola.com 1-877-NEW-CROP
November 16 - 17 Saturday: 10am - 5pm Sunday: 10am - 5pm
Parkinson Recreation Centre
Rancho on Film
Camrose
Introducing our new cooking video series
November 15 - 16
1800 Parkinson Way
British Columbia
Friday: 9am - 7pm Saturday: 9am - 5pm
Salmon Arm
Camrose Regional Exhibition
November 15 - 16 Friday: 9am - 7pm Saturday: 9am - 5pm
Recipes
4250 Exhibition Drive
Comfort Inn
Delicious contributions from our friends and customers
Airdrie
1090 - 22nd Street NE
Alberta
November 22 - 23 Friday: 9am - 7pm Saturday: 9am - 5pm
Abbotsford
Friends of Rancho
Airdrie Town & Country Centre
November 22 - 23 Friday: 9am - 5pm Saturday: 9am - 5pm
275 Jensen Drive
Windsor Greenhouses
Can't make it in person?
29635 'O' Avenue (& 18 Ross Road)
DECEMBER
Revelstoke
1 - 15
Our favourite arts & music festivals Food bloggers who inspire The families behind our Harvest Events
Online Harvest Event
November 22 - 23 Friday: 6pm - 9pm Saturday: 9am - 5pm
Order online • We ship to you Convenient and easy!
Revelstoke Community Centre 600 Campbell Avenue
Penticton
November 8 - 9
NEW!
Friday: 9am - 7pm Saturday: 9am - 5pm
Penticton Trade & Convention Centre 273 Power Street
Page 16
www.ranchovignola.com
Summer 2013
New Crop Price List: Early September • Wholesale Order Deadline: September 27thPage www.ranchovignola.com
Summer 2013
P
Greetings Rancho Friends!
rior to the onslaught of social media such as Facebook, YouTube and Twitter, friends were people you knew personally, through your social or business community. The Internet has now widened just about everybody’s social circle. Sharing thoughts, recipes, photos, and personal messages with people we have never met in person is part of our daily lives. For us, social media has been a valuable tool in discovering new food enthusiasts everywhere, and widening the Rancho community. As we embrace this exciting time by welcoming our new friends into the Rancho circle, we also extend our deep appreciation for those who have been with us from the days of telephones and handshakes. Welcome all! In this issue we feature some of our friends who manage Harvest Events throughout BC. Randy and Cindy Reimer, together with their young family, run Harvest Events in Salmon Arm, Abbotsford, and (new this year) Penticton. The Shaw family - David, Lise, their adult children
New to Rancho?
Dali and Miguel, and their business partner Raymond Vrignon - operate the Kelowna and Revelstoke Harvest Events. All have worked hard over the years to build fun, informative, and abundant events of which we are proud to be a part.
Rancho Vignola is a family owned and operated distributor of fresh crop nuts, dried fruit and quality confection. • We source our products once a year at harvest time.
• We offer pre-ordering at wholesale prices in September. • We ship wholesale orders across Canada. • ANYONE can order wholesale! • For smaller quantities, we hold annual Harvest Events (see back page for listings).
Contact us!
Visit www.ranchovignola.com for information, or get in touch directly by email or phone.
Cover photos: Organic pistachio trees at McCutcheon Farms in Caruthers, California. Below: Antje Schirwinsky, Simon Vignola with farmer Mike McCutcheon, Chefs Heidi Fink & David Johnstone, farmer John Maragozidis.
Page 2
www.ranchovignola.com
Snapshots
In other news...
Lise welcomes customers to the Kelowna Harvest Event (left) while Simon chats with David and Raymond.
President Richard Vignola introduces Rancho Cooling and Warehouse, a new sister company operating out of our Armstrong facility. Marketing Coordinator Jayme McKillop offers more community news, with stories of some of Rancho’s new friends in the world of food.
Sue entices her niece Stacey from the UK to help out in Airdrie.
Over the winter the Rancho kitchen became a vibrant film set, as we invited friends and local chefs to prepare their favourite recipes in front of Natalia Vignola's camera. Read about it inside, and watch for the videos on our website.
Sue and Richard Vignola amongst the grape vines.
Welcome!
HARVEST EVENTS
Full of recipes, photos and early crop news from our growers, our summer newsletter aims to inform and delight. Enjoy your reading and get ready for another bountiful harvest season!
Inside...
Jayme presents Camrose Chamber of Commerce director Sharon Anderson with a Gourmet Gift for a local fundraiser.
Sue Vignola
Welcome 2 Testimonials 3 Crop News 4 Community Events 6 Rancho Vignola Supports... 7 Friends of Rancho 8 Rancho on Film 10 Rancho Recipes 11 Introducing Rancho Cooling 14 Investment Opportunity 14 Harvest Event Snapshots 15 Harvest Event Schedule 16 Box 397 Armstrong, BC V0E 1B0 Toll-free: 1-877-639-2767 • Fax: 250-546-6653 info@ranchovignola.com
www.ranchovignola.com Follow us on acebook and witter and subscribe to our channel Summer 2013
Sylvie and Jackie making off with their tasty loot!
Loyal customers from Red Deer pay their annual visit to Airdrie.
Above: Cloé and Natalia with Rancho friends Phyllis & James Penner in Camrose.
Sue and Jayme with Vernon's best-looking lawyer, Dirk Sigalet! Summer 2013
www.ranchovignola.com
Page 15
Rancho Vignola: R
ancho Vignola has been distributing new crop nuts, dried fruit and premium confection for over 30 years. Back in the early eighties, we could not imagine our business would grow to the size it is today. Each year brings new customers and we are still growing! Rancho Vignola remains a seasonal business, with most of our activity happening during the fall harvest season. Our need for large warehouse space only a few months of the year has always created obstacles, forcing us to relocate numerous times. Eight years ago we moved to our Armstrong, BC location - by far the best facility we’ve ever had! With great offices, plenty of warehouse space, and a friendly local community, we have been very happy in Armstrong.
Megan hard at work in the new Rancho Cooling office.
A long-term goal for Rancho Vignola has been to secure our office and warehousing location. We were therefore very excited last November to hear that the lease for our Armstrong warehouse had become available! It seemed that the time had come to take the next step and finally secure our own space.
Looking to the future The 30,000 sq ft warehouse is a modern commercial-grade facility, complete with multiple loading bays, warehouse racking, forklifts, and heavy duty compressors for cooling and freezing some of the rooms. As we do not use all of the space ourselves, a good portion has now become ours to manage and rent out to potential clients. Thus in November 2012, Rancho Cooling and Warehouse Ltd. was born.
Rancho Cooling and Warehouse Many local food processors, farmers and businesses are looking for a place to store products. Commercial warehousing space in the North Okanagan is rather sparse and demand is consequently high. In April 2013 we hired Megan Payne as Operations Manager/ Administrator for Rancho Cooling. Megan is a local organic farmer, mother, food enthusiast, and experienced business systems wizard! Megan has spent the last couple of months networking so that Okanagan farmers, producers and processors know about Rancho Cooling and Warehouse and the service we have to offer. Our first clients have already started to fill some of our storage space and we now have one of the 5,000 sq ft freezers up and running. We are very happy with the rapid success of our new business, and especially with how this new venture is helping secure Rancho Vignola’s future.
R
Those of you who have been with us for many years know our history and the steady success we have achieved. You have already been an integral part of our business by sharing the harvest with us every year. Now you have the opportunity to become an even greater part of the Rancho family!
ecently, the owners of the warehouse we currently occupy offered us the option to buy into the entire 5-acre commercial property complex. Situated in downtown Armstrong, BC, and valued at $4 million, the property generates great revenue. We'd love to make Rancho Vignola's current home permanent; with this as our goal, we are now looking at raising the capital necessary to make it a reality.
This offer is on a first come, first served basis and a specified minimum amount would be required. More details are available upon request, and we invite you to call our office or email us at investment@ranchovignola.com.
www.ranchovignola.com
Heidi Jordan of the Wild Oak Cafe in Armstrong, BC - our favourite new lunch spot.
Rancho has been in my family for years. I always knew one day I would open up a cafe and sprinkle Rancho all over my menu! Our bliss balls, walnut coffee cakes, cranberry chocolate chip cookies and butter tarts with baby native pecans and raisins wouldn't be the same without the distinctly fresh taste of Rancho organics. We love feeling like part of their fabulous, fruity, nutty family! - Heidi Long-time friends Reg and Dianne made a loyal customer out of their son Oliver Kienast, who was raised on our products. Oliver and his partner Brooke now operate an upscale private supper club, holding feasts at restaurants and other existing spaces in and around Victoria, BC. Rancho products have already made it into a number of their dishes, accompanying ethical and sustainable local farm food, with delicious results! www.wildmountaindinners.com
From our friends at Project CHEF in Vancouver, BC. Keep teaching those kids about the importance of good food!
Here's what one Victoria food critic had to say:
"...The walnuts were the surprising standout on the plate - I have to admit that I don't always pay attention to where my nuts come from, usually scrambling at the last minute to find some in the bulk bins at the grocery store to satisfy a recipe. This made me think twice about that; the freshness was almost shocking."
Project CHEF
Source: www.victorianfood.ca Cook Healthy Edible Food
I a m going to d buying group t o my 2nd year of h say, your prod is fal and I have to u best!! Can't w cts are absolutely the and I have qui ait for the newsletter, t interested this e a few more people year!
The Rancho Vignola and Rancho Cooling warehouse building in Armstrong, BC. Summer 2013
Summer 2013
- Caroline
Swift Current , SK
www.ranchovignola.com
or f s k n a h T . t r o p p u your s
! o o t u o We love y
:D
We believe this also represents a wonderful investment opportunity, and would like to offer this to our customers first. You have long been our most fervent supporters, believing in our family business and helping us grow to where we are today. Therefore, we’re reaching out to those looking to invest, who may be wary and disillusioned with banks and the stock market. Your investment with Rancho would bring a 6% per annum return, which is almost double anything currently on offer in today’s market. Page 14
How do I love thee? Let me count the ways: I love thee for the apr icots, Turkish in descen t I love thee for the cho c. toffee almonds, to my trainer I must repent I love thee for the hon ey roasted peanuts, a nut above the rest I love thee for the cho c. almonds, my wee one s love these best I love thee for the whi te choc. bark, new to my palate I love thee for your ref erral program making thi s easy on my wallet Thanks Rancho! Almond s are squeaking betwee n my teeth as I type! Heather Wiebe Weyburn, SK
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Real Food
Simply Salted Salad Topping
This great little recipe adds nutrition and flavor to any leafy green salad. Submitted by Katherine Skorupan of Warman, SK.
Crop news from our farming friends
A
lthough a bit early in the season for any significant California crop news, our intrepid team - Rancho's own Simon Vignola and staff member Indra McMorran, official photographer for the trip - had some interesting farm visits during their early summer travels through California. Many of our growers are located in the
Australian
Simon and Mike inspect the organic grapes.
Unpasteurized Almonds
A
pril 2013 I once again found myself in beautiful sun-drenched Australia. One of the purposes of this trip was to attend the wedding of some close friends - a beautiful affair held at the seaside; of course another was to visit our farmers, including organic unpasteurized almond grower John Maragozidis of Yunis Organic Almonds. In the relatively short time we've known him, John has quickly become part of the Rancho community as a committed organic farmer with an unbridled love of life and passion for quality food. Our visits with him are always interesting, informative, and a whole lot of fun! In addition to the forty acres he has been farming just north of Adelaide, John recently purchased another ninety-acre block in a little town called Waikerie, approximately 200 km from Adelaide, on the great Murray River. Immediately upon purchasing the new block, John began the process of transitioning the trees to organic status, and by next harvest he expects to be fully certified The difference in the almonds produced at Waikerie just in the last three years is incredible. According to John, birds and animals began to move back in shortly after he took over and enlisted the help of Gary Armstrong, a dedicated organic farmer who grew up in the region. Through constant care and attention, the orchard has become a
Page 4
Ingredients: ½ cup sesame seeds ½ cup sunflower seeds ½ cup raw cashew pieces ½ cup pumpkin seeds ¾ tsp sea salt
San Joaquin Valley, the fertile agricultural region of central California. Lack of water has been an issue here for many farmers this year.
Organic Raisins and Pistachios A visit to McCutcheon Farms is always educational, as Mike McCutcheon is an experienced grower with a passion for farming politics. Current high temperatures and blazing sunshine in the grapevines bring a little concern of drought, a result of insufficient snowpack in the mountains this winter. This may cause some price increases, although farmers refrain from discussing prices until later in the season. The organic pistachio crop will be lighter this year, a normal situation after the heavy bounty from the last two seasons. Mike’s new owl boxes are now established in the pistachio orchards, providing a welcoming home for owls as they help control the rodent population.
haven for all kinds of life, most notably the organisms needed for healthy, happy trees. The product speaks for itself and I was fortunate enough to be able to sample a few of these exquisite almonds; organic certification or not, these nuts are clearly the product of some serious nurturing. - Natalia Vignola How does he do it? John explains: "Our first priority is the health of the trees. To achieve this we perform soil tests to make sure all trace elements and minerals required for healthy soil are present and balanced. We then administer a food source for microbial life and apply beneficial microbes and bacteria to the soil. It is the job of the soil microbes, bacteria and earthworms to break down the elements in the soil, making them balanced and available to the plant, and also to fix nitrogen from the atmosphere. The result is food that is mineralbalanced, mineral-rich and bursting with life-giving enzymes. Food that is alive!"
www.ranchovignola.com
John offers a freshly cracked almond.
Summer 2013
can y order, m d e x a mm, Just f e it, mm t s a t y d alrea best are the s y u g all you ur service o y r o f thanks rs!! these yea - Tanis BC Lumby,
Toast seeds and cashews separately at medium heat. Add salt to sesame seeds while still warm. Stir all the above together and keep handy to top all your salads.
Nut Butter Freezer Fudge This recipe has been well tested - YUM!
Rancho Vignola I just received my shipment of deliciou s products from establishment! Righ your fine t now, I am havin g porridge with the and Chia Seeds on Breakfast Mix it. Yummy! The pr unes are amazing, divine, and the Ch th e Dark Bark ocolate Nut Mix . . . I'm running ou THANK YOU for t of delicious word doing what you do s! and supplying us amazing,fresh prod with such ucts! Love from Sa skatchewan! - Laurie Maple Creek, SK
Almond and Flax Crusted Chicken This delicious dinner idea comes to us from Richard Potvin of Vaudreuil, QC. Bon appétit!
Ingredients: 4 (4 oz) boneless chicken breasts ¼ cup crushed almonds 2 Tbsp ground flax seeds ½ tsp sea salt 1 Tbsp olive oil 1 Tbsp almond butter (optional) 1 tsp lemon juice
2 cloves garlic, minced ¼ tsp cayenne pepper or to taste ¼ tsp paprika 1 tsp dried parsley 1 tsp dried thyme 1 tsp dried basil 1 tsp dried oregano
½ cup nut butter of your choice ¼ cup coconut oil 1-3 Tbsp (or to taste) liquid sweetener (honey, maple syrup, etc.) ¼ cup cocoa powder (option if you want to make a chocolate fudge) ½ tsp vanilla extract Pinch of sea salt Toppings if desired (coconut, sliced almonds, chocolate chips, walnuts, pecans etc.) Combine all the ingredients in a food processor or by hand, tasting often to adjust sweetness. If you like chunks, you can also add in nuts or chocolate chips. Scoop your mixture into a parchment-lined container or silicon mould (the size of the container will determine how thick your fudge is). Add desired toppings and place in the freezer for an hour, or until firm. Remove from the freezer and separate from parchment paper or mould. Cut into little squares and return to the freezer until ready to eat. Because of the coconut oil these can melt at room temperature. If you prefer a softer fudge, remove from freezer 5-15 minutes before devouring!
Preheat oven to 350ºF. Using a kitchen mallet, pound chicken uniformly flat, if desired. Combine almonds, flax and salt in a small bowl. Combine oil, almond butter, lemon juice, garlic and all spices and herbs in a medium bowl and mix thoroughly. Add chicken to mixture and let marinate for at least 5 minutes. Remove chicken from marinade and place on a baking dish. Sprinkle half the almond-flax mixture evenly over the chicken. Pat each one to ensure the mix adheres and forms a crust. Gently turn over, being careful not to disturb the coating, and repeat the process using the remaining almond-flax mixture. Bake 25 to 30 minutes or until meat thermometer reaches 165ºF when inserted into the chicken. Set oven to broil until crust is browned to your preference. Summer 2013
www.ranchovignola.com
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With so many friends as passionate about good food as we are, there is never a shortage of tasty, creative recipes crossing our path and coming out of the Rancho Kitchen. Here's a few of our latest favourites.
We want to hear from you! If you have your own scrumptious recipe using our products, send it
Figs
to us. If your recipe is published in our newsletter, you will receive a credit towards your next order.
Walnuts
Growers are anticipating a large yield and improved quality compared to previous years. Gary Jue, president of Valley Fig, reaffirmed that the Calimyrna variety will continue to be phased out of future production due to its particular susceptibility to pest infestation and mould issues. We plan to have the popular Calimyrnas available this fall, along with the Black Mission and Kadota varieties.
Rancho Vignola President Richard Vignola has been visiting John Casazza of Mid Valley Nut for well over 30 years. Notable then that this year’s meeting took place with John’s son, Billy Casazza, and Richard’s son, Simon! Billy and his two sisters have now assumed ownership of the family business and are each taking on more responsibilities.
The walnuts are hanging on the trees mostly in double bunches Simon gets up close and this season (as opposed to the personal with the almond crop. more usual triple bunches), indicating a lighter crop (see photo). High demand for walnuts from overseas may cause prices to increase slightly. Of more Premium Confection concern was an anticipated The Marich company, a family business comprised of heatwave, which can president Brad van Dam, his two brothers and a loyal team cause the nutmeats to turn of staff, is always a welcomed stop on the road. Simon darker inside the shell. described their tour of the plant as "delicious and lots of Fortunately, the darker Second generation: Billy fun... it’s fascinating to see the chocolate-coating process first colour generally doesn’t Casazza & Simon Vignola. hand." Brad and Simon discussed adding a deluxe organic affect the flavour of the nuts. chocolate peanut to this year’s fine confection lineup. Yum!
Recipes from the
Rancho Kitchen
Organic Walnuts
Almonds Anything is possible in the Rancho Kitchen even perfect pie crust!
Rancho's Coconut Maple Granola This is a flexible recipe. Experiment with your own combinations of nuts, seeds, and dried fruit.
Ingredients: 3 cups old fashioned rolled oats 1 cup raw pumpkin seeds ½ cup raw sunflower seeds ½ cup raw hemp seeds 1 cup unsweetened coconut flakes 1¼ cups Rancho's Own Raw Nut Mix (or any raw nuts you have) ¾ cup pure maple syrup ½ cup coconut oil ½ cup palm sugar 1 tsp coarse salt
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Organic Almonds Third-generation farmer Maisie Jane Hurtado happily reports their crop is looking abundant this year, with an average individual nut size. Maisie Jane’s California Sunshine Products is located in Chico, where water restraints are not such an issue due to the more plentiful rainfall they receive.
Preheat oven to 300ºF. Place all ingredients into a large bowl and mix until thoroughly combined. Spread granola mixture in an even layer on a rimmed baking sheet. Transfer to oven and bake, stirring every 10-15 minutes, until granola is toasted, about 45 minutes.
Over at Ferrari Farms, Simon and Indra met with Jeff Ferrari. This certified organic operation was started by Jeff’s dad Wayne, who has mostly retired but still lives in the same home beside the orchards. The farming and business operations are now the responsibility of Jeff and his brother, Greg. New to their operation is the recent purchase of a laser sorter that runs three times faster than their old machine. The laser detects small pieces of nut shells, pinpointing them and blowing air to remove them, resulting in a much cleaner box of walnuts. Many thanks to our farming friends who graciously received Simon and Indra into their farms and their homes. We wish you all a bountiful and trouble-free harvest.
Apricots, Nectarines, Fruit Mixes Simon and Indra’s visit to Traina Foods at the original facility on Lemon Avenue in Patterson coincided with the apricot drying period. They were met by a vast sea of orange: huge quantities of apricots Traina's Paul Walker, Simon, were spread out on drying racks to soak Indra, and sun-soaked apricots! up the California sun (see photo). Traina has recently assumed the assets of a defunct fruit packing business. With the increased warehouse space and a new distribution centre, this will greatly expand their operations and lead to them becoming one of the biggest producers of dried fruit in the US. Traina Foods is a family business we have been dealing with for many years; owner Willy Traina’s ninety-something-year-old father still lives in the original homestead on the property!
Remove granola from oven and season with more salt to taste. Let cool completely before serving or storing in an airtight container. Keeps up to one month.
www.ranchovignola.com
Stewart & Jasper is one of California’s major almond producers and we’ve been buying from them for over 20 years. Our long-time contact Marguerite Bradley said the orchards are abundant, with industry estimates favouring a heavy yield again this year.
Summer 2013
Summer 2013
www.ranchovignola.com
Page 5
Ricardo's Candied Pecans Since its official debut, this remains one of the most popular recipe videos from the Rancho kitchen. By Ricardo Scebba of Ricardo's Mediterranean Kitchen in Lake Country, BC.
Expect the Unexpected!
Ingredients: 2 cups raw pecans 1 cup brown sugar 3 Tbsp extra virgin olive oil 3 Tbsp balsamic vinegar Combine the olive oil, balsamic vinegar and brown sugar in an oven-safe pan on high heat. Keep stirring until the first three ingredients are completely mixed together and the sugar is melted. Turn the heat down to medium, add the pecans, and stir until they're completely coated in the sugar mixture. Transfer the pan into the oven, preheated at 425ºF. After about ten minutes give the pecans a stir, then let bake for another five minutes, watching closely for the magic moment when the pecans get a nice candy glaze.
T
his is the catchphrase for a four-day cultural movement that has taken place for the last nine years in a little northern BC town called Wells. Last summer, a few of the Rancho crew packed up the mobile village and made the trip to Wells as sponsors and vendors. And boy, were we impressed! This is one festival we want to be a part of for years to come!
Transfer pecans to a greased sheet of foil, use a fork to separate and flatten them out. Let cool for at least ten minutes. When cool, break apart and enjoy.
What really sets this event apart from others we attend every year is that ArtsWells is a festival by artists, for artists. Whether you are an actor, painter, musician, sculptor or simply an enthusiast, there will be something fascinating for you at ArtsWells. With the exquisite mountain scenery, resilient residents of the community, and historic Barkerville right next door, this festival offers something for everyone to enjoy. Be sure to visit us at the Rancho booth when you come! www.artswells.com
F
Our very own Jayme McKillop performs at ArtsWells. Page 6
Indra's Dark Chocolate Almond Butter Cups
Born to Perform
or the past 5 years or so in Vernon there has been a little competition happening in the spring called Our Kids Have Talent, supporting kids and youth in music. I think it is fairly safe to say (and maybe a bit obvious!) that for most of us at Rancho Vignola, good music is a very close second to good food on our list of passions. We knew almost immediately that we wanted to promote this event, as well as provide some tasty food for the kids entering the competition. Organized by local musician Kath Raeber and her entourage of enthusiastic helpers, this competition has caught the attention of some very talented young people. To see the level of dedication each of these kids gives to their musical endeavours is truly inspiring. The community really comes together and the support is immense. Seeing the kids perform makes you wonder if you are watching the birth of future stars! The kids range in age from 8 to 18 years old and all work very hard to do well. We are always blown away by the performances, and it doesn’t stop when the competition is over. Kath is so dedicated to this project that she proceeds to book professional gigs for these kids at prestigious places all over the Okanagan - an incredible head start for a young person’s music career! As proud sponsors, our hats go off to the Our Kids Have Talent team and the hard work that goes into making it a great success every year. www.ourkidshavetalent.com
o! Where's those 'Not another cat vide looking for ? ' Rancho recipes I was
These delicious little beauties didn't last long on filming day - they are also packed full of nutrition!
Ingredients: 1½ cups dark chocolate chips ¼ cup almond butter 2 Tbsp chia seeds ⅛ tsp salt Sliced almonds for garnish
Hana Friedman and Eli Garlick placed 3rd in the Our Kids Have Talent competition. They played AC/DC and Nirvana on violin and viola, and they rocked!!
Rancho loves arts and music! www.ranchovignola.com
They burn quickly, so pay attention!
Summer 2013
Line a mini muffin tray with 12 mini cupcake wrappers. Melt chocolate chips in a double boiler or saucepan, stirring constantly. Mix the almond butter, chia seeds and salt in a bowl and set aside. Pour approximately 1 teaspoon of melted chocolate into each cupcake wrapper. Using a small spoon or your fingers, coat the inside of the wrappers about ¾ of the way up. Scoop 1 teaspoon of the almond butter mixture into each of the chocolate-lined wrappers, pressing it down so there are no air bubbles. Pour another teaspoon of melted chocolate on top of the almond butter and smooth it out to evenly cover. Garnish with a sliced almond while the chocolate is still warm. Put the tray in the fridge for about 15-25 minutes or until they are set. Store any uneaten cups in a airtight container in the fridge or cool cupboard. Makes 12
Summer 2013
Get 'em while you can!
Richard's Cashew Gravy Our first video from the Rancho Kitchen, and still a favourite. This recipe is extremely flexible, and can accompany almost any savoury dish.
Ingredients: ½ cup raw cashews 2 cups boiling water ½ cup nutritional yeast Dash of herbes de Provence
1 tsp cornstarch ¼ tsp salt 1 Tbsp fresh parsley, chopped
(or any herbs you prefer)
Combine all ingredients except the parsley into a blender and blend until smooth. Transfer to a saucepan on medium heat and bring to a boil, stirring constantly. Remove sauce from the heat and stir in the fresh parsley.
www.ranchovignola.com
Page 11
Rancho Vignola Supports. .
Rancho on Film
O
ne of the joys of selling delicious products is being able to share them far and wide. Rancho Vignola has always been a generous donor to food banks and charitable organizations across Canada and overseas. We also love supporting community events and, perhaps especially, sponsoring music festivals.
L
ast year we launched a series of cooking videos as a fun and educational way to share ideas on how to use Rancho products in simple and delicious ways. As the snow fell softly outside last winter, we continued the series by inviting friends as guest chefs into the Rancho kitchen. Some are actual chefs from our favourite restaurants and catering companies; others, food-loving Rancho staff members coerced (oops, we meant encouraged!) into sharing a special recipe.
Hosts Sue & Richard welcome all to the Rancho Kitchen! Above: Sue & Ricardo of Ricardo's Mediterranean Kitchen. Left: Natalia attacks the dish prepared by organic farmer Michelle Tsutsumi.
Under the careful and creative direction of Natalia Vignola, the Rancho kitchen was transformed into an exciting and aromatic film set. All was warm and toasty in the kitchen as our guest chefs offered up their expertise in the creation of delicious entreés, sauces, side dishes, breakfasts and desserts. It was a relaxed and friendly environment, and all who participated had fun!
Akonjo C nnual The a Enderby, B o g in t a ir h a t F nds u f a s l e il v ge rais y to a directl a, Africa. y in Ken
Check out these photos of some of the events and locations we’ve been fortunate to visit in the last year.
Cathy Hay and the children's schooCathy Stubington show off l work from Akon jo vil age.
We’re very proud of our video series and plan to make more. We love being able to demonstrate the powerful nutrition in nuts and dried fruit and how they can be used in a variety of delicious ways. If you have suggestions for recipes or any of our products you’d like to see featured, let us know.
Remember to visit the Rancho blog at www.ranchovignola.com/blog for interesting news, fun recipes, and new videos as we release them.
See what the online Rancho community is up to! Search Rancho Vignola on
YouTube Flickr Pinterest Twitter Facebook Melissa and Kyla of Vernon BC's Gumtree Catering laughing it up in the Rancho Kitchen.
Page 10
Rancho on the road! Sue & Richard hit the streets at ArtsWells
We always have sample bags of nuts and dried fruit to share as we travel. We are so happy when we can hand out a little bag of trail mix or toasted nuts to the people we encounter on the ferry, at campsites, and even in restaurants along the way. There’s nothing that puts a smile on someone’s face like giving them something tasty to eat!
www.ranchovignola.com
Summer 2013
Natalia & Richard go for the gold at Sovereign Lake Nordic Centre!
mples at a s & s e l i m s Jay me shareIssland Music Festival Vancouver
Ruth Moody of the Wailin' Jennys at Vancouver Island Music Festival
Jean dances in the sunset at the l Salmon Arm Roots & Blues Festiva
W
e’re very pleased to introduce our newest sponsored athlete: long-time Rancho Vignola staff member Shanda Hill. Shanda has been pursuing athletic excellence through running marathons and a multitude of other sports her entire life. As a young mother and a busy person with a variety of interests, Shanda is keeping her athletic activities at the amateur level. A committed vegetarian and enthusiastic cook, Shanda is known at the Rancho warehouse for spontaneously making enormous pots of soup and platters of cinnamon buns to feed the entire crew! With her positive outlook on life and commitment to always perform at her very best, Shanda is a powerful role model for young people everywhere.
Summer 2013
www.ranchovignola.com
Shanda presents her energy bar recipe in the Rancho Kitchen. Video coming soon.
Page 7
Friends of Rancho
Sharing the Harvest ...In Kelowna and Revelstoke
quick line to to drop you a I just wanted It new website! the e lov much I tell you how pany's com r you how tic. I love is truly fantas through in all ellence comes exc for ch rea any appointed in I am never dis that you do. web, pany; phone, com r you h e wit contact I hav you do! t tha all nk you for newsletter! Tha -Melody
W
Ten years ago, David and Lise decided to take the plunge and rent a space at the French Cultural Centre in Kelowna to resell
hope some of you have had the chance to check out Rancho’s new blog, which was added to our website last year www.ranchovignola.com/blog. As Rancho’s official blogger, this has been an exciting and challenging endeavour for me.
The Shaw family (from left): David, Miguel, Lise, Dali and their dog Chia.
Rancho products. Quickly outgrowing that location, in 2005 they moved their Harvest Event to the much larger Parkinson Recreation Centre. Under the Rancho Customers tasting the harvest! Vignola umbrella, David, Lise, their two adult boys Miguel and Dali, their long-time partner Raymond Vrignon, and a team of helpers fill the hall with the aroma of fresh nuts, dried fruit and fine confection, attracting an ever-wider customer base from the Kelowna community. The Kelowna Harvest Event is growing bigger and better every year! Be sure to mark this year’s date (Nov. 16 - 17) on your calendar, and pay them a visit at the Parkinson Recreation Centre.
Harvest Events in Salmon Arm, Abbotsford and Penticton
T
he Reimer family are also long-time friends who have been running Harvest Events in Salmon Arm and Abbotsford for many years. Cindy Reimer is the grand-daughter of the late Carl Isaac, who was our original partner in the early years of Rancho Vignola. Along with her husband Randy, their four daughters
Blogs worth checking out
I
e’re fortunate to have attracted many interested and interesting people to our nutty business over the years. Some started out as friends who quickly became loyal customers after becoming addicted to the freshness of Rancho products. Many then began establishing their own customer base, as friends, families and co-workers caught on. David Shaw and Lise Guyot are two such friends who became customers and subsequent resellers, operating their own Harvest Event at the Parkinson Recreation Centre in Kelowna for many years. David, a Francophone from Gaspésie, and Lise, also a Francophone hailing from Manitoba, met in BC in their early twenties working with the Katimavik youth programme. Choosing the Okanagan as their new home, the couple purchased land in the Rose Valley area of Kelowna, started a tree planting business, and began raising their two sons. For many years, David and Lise visited us during our Vernon Harvest Event in November, not only to fill their own cupboards with fresh and tasty Rancho treats, but also to stock the company kitchen for their increasingly successful tree planting operation.
Fruitvale, BC
Making Friends Online
who have grown up with the business, and their close friends who help out every year, the Reimer family host very successful events at the Comfort Inn in Salmon Arm and the Windsor Greenhouses in Abbotsford.
NEW HARVEST EVENT Penticton
Fortunately I have discovered other writers along the way who have been truly helpful in showing me the power of the blog. Having an online forum to share pertinent information at any time was a bit overwhelming for me at first. Thankfully, my fellow bloggers have helped to educate and inspire me to share great information about whole food that is simple and nourishing. Here are a few favourites who have become special online Friends of Rancho: My first never-miss-a-post blogging love affair started with Ontario’s Meghan Telpner. Her blog is bright and colourful, and I love the cute, spunky commentary that she injects into every post. Meghan calls herself a 'nutrionista' and is truly passionate about what she does. A detection of Crohn’s disease early on in her advertising career forced Meghan to take a look at her diet and figure out how she could overcome this supposedly incurable disease. Ten years later, not only is Meghan disease-free, she is also a blogging superstar who now inspires others to begin their own health revolution. Our personal connection with Meghan began when we offered a giveaway to her readers, and Rancho Vignola has now sponsored two of Meghan’s blog posts with prizes! Check them out by searching 'Rancho Vignola' on her blog: www.meghantelpner.com
The Reimers are making the plunge into new territory! This November will see the launching of Penticton’s very first Rancho Harvest Event. On November 8th and 9th the Reimer family will be laying out a tasty selection of Rancho products at the Penticton Trade and Convention Centre. The new Harvest Event will feature the same format as all our other events, on a slightly smaller scale, with sampling of all the favourite products that have made these public events so popular. Randy and Cindy Reimer with two of their daughters, Karalee (right) and Janae.
I then discovered Vancouver’s Sondi Bruner, one of Meghan’s interns who started her own blog. Sondi’s writing style is clean and straightforward, with interesting and challenging recipes to try. She has dealt extensively with her own personal food aversions and has no lack of passion to try new things. Being a certified holistic nutritionist and freelance writer has given Sondi a rich and unique approach to blogging. She educates people about allergy-friendly diets, and how to balance health and safety in the kitchen with flavour and mystique. www.sondibruner.com Sondi Bruner
Another exciting connection I made last year was with the acclaimed Chef Heidi Fink of Victoria. I knew of Heidi when I worked at the Rebar Restaurant in beautiful downtown Victoria. Heidi was the executive chef there for some years, and had a reputation for producing spectacular dishes! Upon discovering she was a Rancho customer and an avid blogger, I contacted her last year for a meeting. We hit it off right away and decided to do a promotional giveaway on her blog, which was met with great success!
Heidi Fink
Heidi has such a flair for flavour and every recipe on her blog is rustic and almost romantic in the way she accentuates the ingredients. Her recipes all have purpose, and you know she is a dedicated lover of her community and the unique food culture of Vancouver Island. Check out Heidi’s blog and be inspired! www.chefheidifink.com Make sure you keep checking the Rancho blog for interesting info, recipes, video announcements and more. See you in the blogosphere!
Don’t miss it!
Meghan Telpner
Jayme McKillop
See back page for details on all Harvest Events. Page 8
www.ranchovignola.com
Summer 2013
Summer 2013
www.ranchovignola.com
Page 9
Friends of Rancho
Sharing the Harvest ...In Kelowna and Revelstoke
quick line to to drop you a I just wanted It new website! the e lov much I tell you how pany's com r you how tic. I love is truly fantas through in all ellence comes exc for ch rea any appointed in I am never dis that you do. web, pany; phone, com r you h e wit contact I hav you do! t tha all nk you for newsletter! Tha -Melody
W
Ten years ago, David and Lise decided to take the plunge and rent a space at the French Cultural Centre in Kelowna to resell
hope some of you have had the chance to check out Rancho’s new blog, which was added to our website last year www.ranchovignola.com/blog. As Rancho’s official blogger, this has been an exciting and challenging endeavour for me.
The Shaw family (from left): David, Miguel, Lise, Dali and their dog Chia.
Rancho products. Quickly outgrowing that location, in 2005 they moved their Harvest Event to the much larger Parkinson Recreation Centre. Under the Rancho Customers tasting the harvest! Vignola umbrella, David, Lise, their two adult boys Miguel and Dali, their long-time partner Raymond Vrignon, and a team of helpers fill the hall with the aroma of fresh nuts, dried fruit and fine confection, attracting an ever-wider customer base from the Kelowna community. The Kelowna Harvest Event is growing bigger and better every year! Be sure to mark this year’s date (Nov. 16 - 17) on your calendar, and pay them a visit at the Parkinson Recreation Centre.
Harvest Events in Salmon Arm, Abbotsford and Penticton
T
he Reimer family are also long-time friends who have been running Harvest Events in Salmon Arm and Abbotsford for many years. Cindy Reimer is the grand-daughter of the late Carl Isaac, who was our original partner in the early years of Rancho Vignola. Along with her husband Randy, their four daughters
Blogs worth checking out
I
e’re fortunate to have attracted many interested and interesting people to our nutty business over the years. Some started out as friends who quickly became loyal customers after becoming addicted to the freshness of Rancho products. Many then began establishing their own customer base, as friends, families and co-workers caught on. David Shaw and Lise Guyot are two such friends who became customers and subsequent resellers, operating their own Harvest Event at the Parkinson Recreation Centre in Kelowna for many years. David, a Francophone from Gaspésie, and Lise, also a Francophone hailing from Manitoba, met in BC in their early twenties working with the Katimavik youth programme. Choosing the Okanagan as their new home, the couple purchased land in the Rose Valley area of Kelowna, started a tree planting business, and began raising their two sons. For many years, David and Lise visited us during our Vernon Harvest Event in November, not only to fill their own cupboards with fresh and tasty Rancho treats, but also to stock the company kitchen for their increasingly successful tree planting operation.
Fruitvale, BC
Making Friends Online
who have grown up with the business, and their close friends who help out every year, the Reimer family host very successful events at the Comfort Inn in Salmon Arm and the Windsor Greenhouses in Abbotsford.
NEW HARVEST EVENT Penticton
Fortunately I have discovered other writers along the way who have been truly helpful in showing me the power of the blog. Having an online forum to share pertinent information at any time was a bit overwhelming for me at first. Thankfully, my fellow bloggers have helped to educate and inspire me to share great information about whole food that is simple and nourishing. Here are a few favourites who have become special online Friends of Rancho: My first never-miss-a-post blogging love affair started with Ontario’s Meghan Telpner. Her blog is bright and colourful, and I love the cute, spunky commentary that she injects into every post. Meghan calls herself a 'nutrionista' and is truly passionate about what she does. A detection of Crohn’s disease early on in her advertising career forced Meghan to take a look at her diet and figure out how she could overcome this supposedly incurable disease. Ten years later, not only is Meghan disease-free, she is also a blogging superstar who now inspires others to begin their own health revolution. Our personal connection with Meghan began when we offered a giveaway to her readers, and Rancho Vignola has now sponsored two of Meghan’s blog posts with prizes! Check them out by searching 'Rancho Vignola' on her blog: www.meghantelpner.com
The Reimers are making the plunge into new territory! This November will see the launching of Penticton’s very first Rancho Harvest Event. On November 8th and 9th the Reimer family will be laying out a tasty selection of Rancho products at the Penticton Trade and Convention Centre. The new Harvest Event will feature the same format as all our other events, on a slightly smaller scale, with sampling of all the favourite products that have made these public events so popular. Randy and Cindy Reimer with two of their daughters, Karalee (right) and Janae.
I then discovered Vancouver’s Sondi Bruner, one of Meghan’s interns who started her own blog. Sondi’s writing style is clean and straightforward, with interesting and challenging recipes to try. She has dealt extensively with her own personal food aversions and has no lack of passion to try new things. Being a certified holistic nutritionist and freelance writer has given Sondi a rich and unique approach to blogging. She educates people about allergy-friendly diets, and how to balance health and safety in the kitchen with flavour and mystique. www.sondibruner.com Sondi Bruner
Another exciting connection I made last year was with the acclaimed Chef Heidi Fink of Victoria. I knew of Heidi when I worked at the Rebar Restaurant in beautiful downtown Victoria. Heidi was the executive chef there for some years, and had a reputation for producing spectacular dishes! Upon discovering she was a Rancho customer and an avid blogger, I contacted her last year for a meeting. We hit it off right away and decided to do a promotional giveaway on her blog, which was met with great success!
Heidi Fink
Heidi has such a flair for flavour and every recipe on her blog is rustic and almost romantic in the way she accentuates the ingredients. Her recipes all have purpose, and you know she is a dedicated lover of her community and the unique food culture of Vancouver Island. Check out Heidi’s blog and be inspired! www.chefheidifink.com Make sure you keep checking the Rancho blog for interesting info, recipes, video announcements and more. See you in the blogosphere!
Don’t miss it!
Meghan Telpner
Jayme McKillop
See back page for details on all Harvest Events. Page 8
www.ranchovignola.com
Summer 2013
Summer 2013
www.ranchovignola.com
Page 9
Rancho Vignola Supports. .
Rancho on Film
O
ne of the joys of selling delicious products is being able to share them far and wide. Rancho Vignola has always been a generous donor to food banks and charitable organizations across Canada and overseas. We also love supporting community events and, perhaps especially, sponsoring music festivals.
L
ast year we launched a series of cooking videos as a fun and educational way to share ideas on how to use Rancho products in simple and delicious ways. As the snow fell softly outside last winter, we continued the series by inviting friends as guest chefs into the Rancho kitchen. Some are actual chefs from our favourite restaurants and catering companies; others, food-loving Rancho staff members coerced (oops, we meant encouraged!) into sharing a special recipe.
Hosts Sue & Richard welcome all to the Rancho Kitchen! Above: Sue & Ricardo of Ricardo's Mediterranean Kitchen. Left: Natalia attacks the dish prepared by organic farmer Michelle Tsutsumi.
Under the careful and creative direction of Natalia Vignola, the Rancho kitchen was transformed into an exciting and aromatic film set. All was warm and toasty in the kitchen as our guest chefs offered up their expertise in the creation of delicious entreés, sauces, side dishes, breakfasts and desserts. It was a relaxed and friendly environment, and all who participated had fun!
Akonjo C nnual The a Enderby, B o g in t a ir h a t F nds u f a s l e il v ge rais y to a directl a, Africa. y in Ken
Check out these photos of some of the events and locations we’ve been fortunate to visit in the last year.
Cathy Hay and the children's schooCathy Stubington show off l work from Akon jo vil age.
We’re very proud of our video series and plan to make more. We love being able to demonstrate the powerful nutrition in nuts and dried fruit and how they can be used in a variety of delicious ways. If you have suggestions for recipes or any of our products you’d like to see featured, let us know.
Remember to visit the Rancho blog at www.ranchovignola.com/blog for interesting news, fun recipes, and new videos as we release them.
See what the online Rancho community is up to! Search Rancho Vignola on
YouTube Flickr Pinterest Twitter Facebook Melissa and Kyla of Vernon BC's Gumtree Catering laughing it up in the Rancho Kitchen.
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Rancho on the road! Sue & Richard hit the streets at ArtsWells
We always have sample bags of nuts and dried fruit to share as we travel. We are so happy when we can hand out a little bag of trail mix or toasted nuts to the people we encounter on the ferry, at campsites, and even in restaurants along the way. There’s nothing that puts a smile on someone’s face like giving them something tasty to eat!
www.ranchovignola.com
Summer 2013
Natalia & Richard go for the gold at Sovereign Lake Nordic Centre!
mples at a s & s e l i m s Jay me shareIssland Music Festival Vancouver
Ruth Moody of the Wailin' Jennys at Vancouver Island Music Festival
Jean dances in the sunset at the l Salmon Arm Roots & Blues Festiva
W
e’re very pleased to introduce our newest sponsored athlete: long-time Rancho Vignola staff member Shanda Hill. Shanda has been pursuing athletic excellence through running marathons and a multitude of other sports her entire life. As a young mother and a busy person with a variety of interests, Shanda is keeping her athletic activities at the amateur level. A committed vegetarian and enthusiastic cook, Shanda is known at the Rancho warehouse for spontaneously making enormous pots of soup and platters of cinnamon buns to feed the entire crew! With her positive outlook on life and commitment to always perform at her very best, Shanda is a powerful role model for young people everywhere.
Summer 2013
www.ranchovignola.com
Shanda presents her energy bar recipe in the Rancho Kitchen. Video coming soon.
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Ricardo's Candied Pecans Since its official debut, this remains one of the most popular recipe videos from the Rancho kitchen. By Ricardo Scebba of Ricardo's Mediterranean Kitchen in Lake Country, BC.
Expect the Unexpected!
Ingredients: 2 cups raw pecans 1 cup brown sugar 3 Tbsp extra virgin olive oil 3 Tbsp balsamic vinegar Combine the olive oil, balsamic vinegar and brown sugar in an oven-safe pan on high heat. Keep stirring until the first three ingredients are completely mixed together and the sugar is melted. Turn the heat down to medium, add the pecans, and stir until they're completely coated in the sugar mixture. Transfer the pan into the oven, preheated at 425ºF. After about ten minutes give the pecans a stir, then let bake for another five minutes, watching closely for the magic moment when the pecans get a nice candy glaze.
T
his is the catchphrase for a four-day cultural movement that has taken place for the last nine years in a little northern BC town called Wells. Last summer, a few of the Rancho crew packed up the mobile village and made the trip to Wells as sponsors and vendors. And boy, were we impressed! This is one festival we want to be a part of for years to come!
Transfer pecans to a greased sheet of foil, use a fork to separate and flatten them out. Let cool for at least ten minutes. When cool, break apart and enjoy.
What really sets this event apart from others we attend every year is that ArtsWells is a festival by artists, for artists. Whether you are an actor, painter, musician, sculptor or simply an enthusiast, there will be something fascinating for you at ArtsWells. With the exquisite mountain scenery, resilient residents of the community, and historic Barkerville right next door, this festival offers something for everyone to enjoy. Be sure to visit us at the Rancho booth when you come! www.artswells.com
F
Our very own Jayme McKillop performs at ArtsWells. Page 6
Indra's Dark Chocolate Almond Butter Cups
Born to Perform
or the past 5 years or so in Vernon there has been a little competition happening in the spring called Our Kids Have Talent, supporting kids and youth in music. I think it is fairly safe to say (and maybe a bit obvious!) that for most of us at Rancho Vignola, good music is a very close second to good food on our list of passions. We knew almost immediately that we wanted to promote this event, as well as provide some tasty food for the kids entering the competition. Organized by local musician Kath Raeber and her entourage of enthusiastic helpers, this competition has caught the attention of some very talented young people. To see the level of dedication each of these kids gives to their musical endeavours is truly inspiring. The community really comes together and the support is immense. Seeing the kids perform makes you wonder if you are watching the birth of future stars! The kids range in age from 8 to 18 years old and all work very hard to do well. We are always blown away by the performances, and it doesn’t stop when the competition is over. Kath is so dedicated to this project that she proceeds to book professional gigs for these kids at prestigious places all over the Okanagan - an incredible head start for a young person’s music career! As proud sponsors, our hats go off to the Our Kids Have Talent team and the hard work that goes into making it a great success every year. www.ourkidshavetalent.com
o! Where's those 'Not another cat vide looking for ? ' Rancho recipes I was
These delicious little beauties didn't last long on filming day - they are also packed full of nutrition!
Ingredients: 1½ cups dark chocolate chips ¼ cup almond butter 2 Tbsp chia seeds ⅛ tsp salt Sliced almonds for garnish
Hana Friedman and Eli Garlick placed 3rd in the Our Kids Have Talent competition. They played AC/DC and Nirvana on violin and viola, and they rocked!!
Rancho loves arts and music! www.ranchovignola.com
They burn quickly, so pay attention!
Summer 2013
Line a mini muffin tray with 12 mini cupcake wrappers. Melt chocolate chips in a double boiler or saucepan, stirring constantly. Mix the almond butter, chia seeds and salt in a bowl and set aside. Pour approximately 1 teaspoon of melted chocolate into each cupcake wrapper. Using a small spoon or your fingers, coat the inside of the wrappers about ¾ of the way up. Scoop 1 teaspoon of the almond butter mixture into each of the chocolate-lined wrappers, pressing it down so there are no air bubbles. Pour another teaspoon of melted chocolate on top of the almond butter and smooth it out to evenly cover. Garnish with a sliced almond while the chocolate is still warm. Put the tray in the fridge for about 15-25 minutes or until they are set. Store any uneaten cups in a airtight container in the fridge or cool cupboard. Makes 12
Summer 2013
Get 'em while you can!
Richard's Cashew Gravy Our first video from the Rancho Kitchen, and still a favourite. This recipe is extremely flexible, and can accompany almost any savoury dish.
Ingredients: ½ cup raw cashews 2 cups boiling water ½ cup nutritional yeast Dash of herbes de Provence
1 tsp cornstarch ¼ tsp salt 1 Tbsp fresh parsley, chopped
(or any herbs you prefer)
Combine all ingredients except the parsley into a blender and blend until smooth. Transfer to a saucepan on medium heat and bring to a boil, stirring constantly. Remove sauce from the heat and stir in the fresh parsley.
www.ranchovignola.com
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With so many friends as passionate about good food as we are, there is never a shortage of tasty, creative recipes crossing our path and coming out of the Rancho Kitchen. Here's a few of our latest favourites.
We want to hear from you! If you have your own scrumptious recipe using our products, send it
Figs
to us. If your recipe is published in our newsletter, you will receive a credit towards your next order.
Walnuts
Growers are anticipating a large yield and improved quality compared to previous years. Gary Jue, president of Valley Fig, reaffirmed that the Calimyrna variety will continue to be phased out of future production due to its particular susceptibility to pest infestation and mould issues. We plan to have the popular Calimyrnas available this fall, along with the Black Mission and Kadota varieties.
Rancho Vignola President Richard Vignola has been visiting John Casazza of Mid Valley Nut for well over 30 years. Notable then that this year’s meeting took place with John’s son, Billy Casazza, and Richard’s son, Simon! Billy and his two sisters have now assumed ownership of the family business and are each taking on more responsibilities.
The walnuts are hanging on the trees mostly in double bunches Simon gets up close and this season (as opposed to the personal with the almond crop. more usual triple bunches), indicating a lighter crop (see photo). High demand for walnuts from overseas may cause prices to increase slightly. Of more Premium Confection concern was an anticipated The Marich company, a family business comprised of heatwave, which can president Brad van Dam, his two brothers and a loyal team cause the nutmeats to turn of staff, is always a welcomed stop on the road. Simon darker inside the shell. described their tour of the plant as "delicious and lots of Fortunately, the darker Second generation: Billy fun... it’s fascinating to see the chocolate-coating process first colour generally doesn’t Casazza & Simon Vignola. hand." Brad and Simon discussed adding a deluxe organic affect the flavour of the nuts. chocolate peanut to this year’s fine confection lineup. Yum!
Recipes from the
Rancho Kitchen
Organic Walnuts
Almonds Anything is possible in the Rancho Kitchen even perfect pie crust!
Rancho's Coconut Maple Granola This is a flexible recipe. Experiment with your own combinations of nuts, seeds, and dried fruit.
Ingredients: 3 cups old fashioned rolled oats 1 cup raw pumpkin seeds ½ cup raw sunflower seeds ½ cup raw hemp seeds 1 cup unsweetened coconut flakes 1¼ cups Rancho's Own Raw Nut Mix (or any raw nuts you have) ¾ cup pure maple syrup ½ cup coconut oil ½ cup palm sugar 1 tsp coarse salt
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Organic Almonds Third-generation farmer Maisie Jane Hurtado happily reports their crop is looking abundant this year, with an average individual nut size. Maisie Jane’s California Sunshine Products is located in Chico, where water restraints are not such an issue due to the more plentiful rainfall they receive.
Preheat oven to 300ºF. Place all ingredients into a large bowl and mix until thoroughly combined. Spread granola mixture in an even layer on a rimmed baking sheet. Transfer to oven and bake, stirring every 10-15 minutes, until granola is toasted, about 45 minutes.
Over at Ferrari Farms, Simon and Indra met with Jeff Ferrari. This certified organic operation was started by Jeff’s dad Wayne, who has mostly retired but still lives in the same home beside the orchards. The farming and business operations are now the responsibility of Jeff and his brother, Greg. New to their operation is the recent purchase of a laser sorter that runs three times faster than their old machine. The laser detects small pieces of nut shells, pinpointing them and blowing air to remove them, resulting in a much cleaner box of walnuts. Many thanks to our farming friends who graciously received Simon and Indra into their farms and their homes. We wish you all a bountiful and trouble-free harvest.
Apricots, Nectarines, Fruit Mixes Simon and Indra’s visit to Traina Foods at the original facility on Lemon Avenue in Patterson coincided with the apricot drying period. They were met by a vast sea of orange: huge quantities of apricots Traina's Paul Walker, Simon, were spread out on drying racks to soak Indra, and sun-soaked apricots! up the California sun (see photo). Traina has recently assumed the assets of a defunct fruit packing business. With the increased warehouse space and a new distribution centre, this will greatly expand their operations and lead to them becoming one of the biggest producers of dried fruit in the US. Traina Foods is a family business we have been dealing with for many years; owner Willy Traina’s ninety-something-year-old father still lives in the original homestead on the property!
Remove granola from oven and season with more salt to taste. Let cool completely before serving or storing in an airtight container. Keeps up to one month.
www.ranchovignola.com
Stewart & Jasper is one of California’s major almond producers and we’ve been buying from them for over 20 years. Our long-time contact Marguerite Bradley said the orchards are abundant, with industry estimates favouring a heavy yield again this year.
Summer 2013
Summer 2013
www.ranchovignola.com
Page 5
Real Food
Simply Salted Salad Topping
This great little recipe adds nutrition and flavor to any leafy green salad. Submitted by Katherine Skorupan of Warman, SK.
Crop news from our farming friends
A
lthough a bit early in the season for any significant California crop news, our intrepid team - Rancho's own Simon Vignola and staff member Indra McMorran, official photographer for the trip - had some interesting farm visits during their early summer travels through California. Many of our growers are located in the
Australian
Simon and Mike inspect the organic grapes.
Unpasteurized Almonds
A
pril 2013 I once again found myself in beautiful sun-drenched Australia. One of the purposes of this trip was to attend the wedding of some close friends - a beautiful affair held at the seaside; of course another was to visit our farmers, including organic unpasteurized almond grower John Maragozidis of Yunis Organic Almonds. In the relatively short time we've known him, John has quickly become part of the Rancho community as a committed organic farmer with an unbridled love of life and passion for quality food. Our visits with him are always interesting, informative, and a whole lot of fun! In addition to the forty acres he has been farming just north of Adelaide, John recently purchased another ninety-acre block in a little town called Waikerie, approximately 200 km from Adelaide, on the great Murray River. Immediately upon purchasing the new block, John began the process of transitioning the trees to organic status, and by next harvest he expects to be fully certified The difference in the almonds produced at Waikerie just in the last three years is incredible. According to John, birds and animals began to move back in shortly after he took over and enlisted the help of Gary Armstrong, a dedicated organic farmer who grew up in the region. Through constant care and attention, the orchard has become a
Page 4
Ingredients: ½ cup sesame seeds ½ cup sunflower seeds ½ cup raw cashew pieces ½ cup pumpkin seeds ¾ tsp sea salt
San Joaquin Valley, the fertile agricultural region of central California. Lack of water has been an issue here for many farmers this year.
Organic Raisins and Pistachios A visit to McCutcheon Farms is always educational, as Mike McCutcheon is an experienced grower with a passion for farming politics. Current high temperatures and blazing sunshine in the grapevines bring a little concern of drought, a result of insufficient snowpack in the mountains this winter. This may cause some price increases, although farmers refrain from discussing prices until later in the season. The organic pistachio crop will be lighter this year, a normal situation after the heavy bounty from the last two seasons. Mike’s new owl boxes are now established in the pistachio orchards, providing a welcoming home for owls as they help control the rodent population.
haven for all kinds of life, most notably the organisms needed for healthy, happy trees. The product speaks for itself and I was fortunate enough to be able to sample a few of these exquisite almonds; organic certification or not, these nuts are clearly the product of some serious nurturing. - Natalia Vignola How does he do it? John explains: "Our first priority is the health of the trees. To achieve this we perform soil tests to make sure all trace elements and minerals required for healthy soil are present and balanced. We then administer a food source for microbial life and apply beneficial microbes and bacteria to the soil. It is the job of the soil microbes, bacteria and earthworms to break down the elements in the soil, making them balanced and available to the plant, and also to fix nitrogen from the atmosphere. The result is food that is mineralbalanced, mineral-rich and bursting with life-giving enzymes. Food that is alive!"
www.ranchovignola.com
John offers a freshly cracked almond.
Summer 2013
can y order, m d e x a mm, Just f e it, mm t s a t y d alrea best are the s y u g all you ur service o y r o f thanks rs!! these yea - Tanis BC Lumby,
Toast seeds and cashews separately at medium heat. Add salt to sesame seeds while still warm. Stir all the above together and keep handy to top all your salads.
Nut Butter Freezer Fudge This recipe has been well tested - YUM!
Rancho Vignola I just received my shipment of deliciou s products from establishment! Righ your fine t now, I am havin g porridge with the and Chia Seeds on Breakfast Mix it. Yummy! The pr unes are amazing, divine, and the Ch th e Dark Bark ocolate Nut Mix . . . I'm running ou THANK YOU for t of delicious word doing what you do s! and supplying us amazing,fresh prod with such ucts! Love from Sa skatchewan! - Laurie Maple Creek, SK
Almond and Flax Crusted Chicken This delicious dinner idea comes to us from Richard Potvin of Vaudreuil, QC. Bon appétit!
Ingredients: 4 (4 oz) boneless chicken breasts ¼ cup crushed almonds 2 Tbsp ground flax seeds ½ tsp sea salt 1 Tbsp olive oil 1 Tbsp almond butter (optional) 1 tsp lemon juice
2 cloves garlic, minced ¼ tsp cayenne pepper or to taste ¼ tsp paprika 1 tsp dried parsley 1 tsp dried thyme 1 tsp dried basil 1 tsp dried oregano
½ cup nut butter of your choice ¼ cup coconut oil 1-3 Tbsp (or to taste) liquid sweetener (honey, maple syrup, etc.) ¼ cup cocoa powder (option if you want to make a chocolate fudge) ½ tsp vanilla extract Pinch of sea salt Toppings if desired (coconut, sliced almonds, chocolate chips, walnuts, pecans etc.) Combine all the ingredients in a food processor or by hand, tasting often to adjust sweetness. If you like chunks, you can also add in nuts or chocolate chips. Scoop your mixture into a parchment-lined container or silicon mould (the size of the container will determine how thick your fudge is). Add desired toppings and place in the freezer for an hour, or until firm. Remove from the freezer and separate from parchment paper or mould. Cut into little squares and return to the freezer until ready to eat. Because of the coconut oil these can melt at room temperature. If you prefer a softer fudge, remove from freezer 5-15 minutes before devouring!
Preheat oven to 350ºF. Using a kitchen mallet, pound chicken uniformly flat, if desired. Combine almonds, flax and salt in a small bowl. Combine oil, almond butter, lemon juice, garlic and all spices and herbs in a medium bowl and mix thoroughly. Add chicken to mixture and let marinate for at least 5 minutes. Remove chicken from marinade and place on a baking dish. Sprinkle half the almond-flax mixture evenly over the chicken. Pat each one to ensure the mix adheres and forms a crust. Gently turn over, being careful not to disturb the coating, and repeat the process using the remaining almond-flax mixture. Bake 25 to 30 minutes or until meat thermometer reaches 165ºF when inserted into the chicken. Set oven to broil until crust is browned to your preference. Summer 2013
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Rancho Vignola: R
ancho Vignola has been distributing new crop nuts, dried fruit and premium confection for over 30 years. Back in the early eighties, we could not imagine our business would grow to the size it is today. Each year brings new customers and we are still growing! Rancho Vignola remains a seasonal business, with most of our activity happening during the fall harvest season. Our need for large warehouse space only a few months of the year has always created obstacles, forcing us to relocate numerous times. Eight years ago we moved to our Armstrong, BC location - by far the best facility we’ve ever had! With great offices, plenty of warehouse space, and a friendly local community, we have been very happy in Armstrong.
Megan hard at work in the new Rancho Cooling office.
A long-term goal for Rancho Vignola has been to secure our office and warehousing location. We were therefore very excited last November to hear that the lease for our Armstrong warehouse had become available! It seemed that the time had come to take the next step and finally secure our own space.
Looking to the future The 30,000 sq ft warehouse is a modern commercial-grade facility, complete with multiple loading bays, warehouse racking, forklifts, and heavy duty compressors for cooling and freezing some of the rooms. As we do not use all of the space ourselves, a good portion has now become ours to manage and rent out to potential clients. Thus in November 2012, Rancho Cooling and Warehouse Ltd. was born.
Rancho Cooling and Warehouse Many local food processors, farmers and businesses are looking for a place to store products. Commercial warehousing space in the North Okanagan is rather sparse and demand is consequently high. In April 2013 we hired Megan Payne as Operations Manager/ Administrator for Rancho Cooling. Megan is a local organic farmer, mother, food enthusiast, and experienced business systems wizard! Megan has spent the last couple of months networking so that Okanagan farmers, producers and processors know about Rancho Cooling and Warehouse and the service we have to offer. Our first clients have already started to fill some of our storage space and we now have one of the 5,000 sq ft freezers up and running. We are very happy with the rapid success of our new business, and especially with how this new venture is helping secure Rancho Vignola’s future.
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Those of you who have been with us for many years know our history and the steady success we have achieved. You have already been an integral part of our business by sharing the harvest with us every year. Now you have the opportunity to become an even greater part of the Rancho family!
ecently, the owners of the warehouse we currently occupy offered us the option to buy into the entire 5-acre commercial property complex. Situated in downtown Armstrong, BC, and valued at $4 million, the property generates great revenue. We'd love to make Rancho Vignola's current home permanent; with this as our goal, we are now looking at raising the capital necessary to make it a reality.
This offer is on a first come, first served basis and a specified minimum amount would be required. More details are available upon request, and we invite you to call our office or email us at investment@ranchovignola.com.
www.ranchovignola.com
Heidi Jordan of the Wild Oak Cafe in Armstrong, BC - our favourite new lunch spot.
Rancho has been in my family for years. I always knew one day I would open up a cafe and sprinkle Rancho all over my menu! Our bliss balls, walnut coffee cakes, cranberry chocolate chip cookies and butter tarts with baby native pecans and raisins wouldn't be the same without the distinctly fresh taste of Rancho organics. We love feeling like part of their fabulous, fruity, nutty family! - Heidi Long-time friends Reg and Dianne made a loyal customer out of their son Oliver Kienast, who was raised on our products. Oliver and his partner Brooke now operate an upscale private supper club, holding feasts at restaurants and other existing spaces in and around Victoria, BC. Rancho products have already made it into a number of their dishes, accompanying ethical and sustainable local farm food, with delicious results! www.wildmountaindinners.com
From our friends at Project CHEF in Vancouver, BC. Keep teaching those kids about the importance of good food!
Here's what one Victoria food critic had to say:
"...The walnuts were the surprising standout on the plate - I have to admit that I don't always pay attention to where my nuts come from, usually scrambling at the last minute to find some in the bulk bins at the grocery store to satisfy a recipe. This made me think twice about that; the freshness was almost shocking."
Project CHEF
Source: www.victorianfood.ca Cook Healthy Edible Food
I a m going to d buying group t o my 2nd year of h say, your prod is fal and I have to u best!! Can't w cts are absolutely the and I have qui ait for the newsletter, t interested this e a few more people year!
The Rancho Vignola and Rancho Cooling warehouse building in Armstrong, BC. Summer 2013
Summer 2013
- Caroline
Swift Current , SK
www.ranchovignola.com
or f s k n a h T . t r o p p u your s
! o o t u o We love y
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We believe this also represents a wonderful investment opportunity, and would like to offer this to our customers first. You have long been our most fervent supporters, believing in our family business and helping us grow to where we are today. Therefore, we’re reaching out to those looking to invest, who may be wary and disillusioned with banks and the stock market. Your investment with Rancho would bring a 6% per annum return, which is almost double anything currently on offer in today’s market. Page 14
How do I love thee? Let me count the ways: I love thee for the apr icots, Turkish in descen t I love thee for the cho c. toffee almonds, to my trainer I must repent I love thee for the hon ey roasted peanuts, a nut above the rest I love thee for the cho c. almonds, my wee one s love these best I love thee for the whi te choc. bark, new to my palate I love thee for your ref erral program making thi s easy on my wallet Thanks Rancho! Almond s are squeaking betwee n my teeth as I type! Heather Wiebe Weyburn, SK
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Greetings Rancho Friends!
rior to the onslaught of social media such as Facebook, YouTube and Twitter, friends were people you knew personally, through your social or business community. The Internet has now widened just about everybody’s social circle. Sharing thoughts, recipes, photos, and personal messages with people we have never met in person is part of our daily lives. For us, social media has been a valuable tool in discovering new food enthusiasts everywhere, and widening the Rancho community. As we embrace this exciting time by welcoming our new friends into the Rancho circle, we also extend our deep appreciation for those who have been with us from the days of telephones and handshakes. Welcome all! In this issue we feature some of our friends who manage Harvest Events throughout BC. Randy and Cindy Reimer, together with their young family, run Harvest Events in Salmon Arm, Abbotsford, and (new this year) Penticton. The Shaw family - David, Lise, their adult children
New to Rancho?
Dali and Miguel, and their business partner Raymond Vrignon - operate the Kelowna and Revelstoke Harvest Events. All have worked hard over the years to build fun, informative, and abundant events of which we are proud to be a part.
Rancho Vignola is a family owned and operated distributor of fresh crop nuts, dried fruit and quality confection. • We source our products once a year at harvest time.
• We offer pre-ordering at wholesale prices in September. • We ship wholesale orders across Canada. • ANYONE can order wholesale! • For smaller quantities, we hold annual Harvest Events (see back page for listings).
Contact us!
Visit www.ranchovignola.com for information, or get in touch directly by email or phone.
Cover photos: Organic pistachio trees at McCutcheon Farms in Caruthers, California. Below: Antje Schirwinsky, Simon Vignola with farmer Mike McCutcheon, Chefs Heidi Fink & David Johnstone, farmer John Maragozidis.
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www.ranchovignola.com
Snapshots
In other news...
Lise welcomes customers to the Kelowna Harvest Event (left) while Simon chats with David and Raymond.
President Richard Vignola introduces Rancho Cooling and Warehouse, a new sister company operating out of our Armstrong facility. Marketing Coordinator Jayme McKillop offers more community news, with stories of some of Rancho’s new friends in the world of food.
Sue entices her niece Stacey from the UK to help out in Airdrie.
Over the winter the Rancho kitchen became a vibrant film set, as we invited friends and local chefs to prepare their favourite recipes in front of Natalia Vignola's camera. Read about it inside, and watch for the videos on our website.
Sue and Richard Vignola amongst the grape vines.
Welcome!
HARVEST EVENTS
Full of recipes, photos and early crop news from our growers, our summer newsletter aims to inform and delight. Enjoy your reading and get ready for another bountiful harvest season!
Inside...
Jayme presents Camrose Chamber of Commerce director Sharon Anderson with a Gourmet Gift for a local fundraiser.
Sue Vignola
Welcome 2 Testimonials 3 Crop News 4 Community Events 6 Rancho Vignola Supports... 7 Friends of Rancho 8 Rancho on Film 10 Rancho Recipes 11 Introducing Rancho Cooling 14 Investment Opportunity 14 Harvest Event Snapshots 15 Harvest Event Schedule 16 Box 397 Armstrong, BC V0E 1B0 Toll-free: 1-877-639-2767 • Fax: 250-546-6653 info@ranchovignola.com
www.ranchovignola.com Follow us on acebook and witter and subscribe to our channel Summer 2013
Sylvie and Jackie making off with their tasty loot!
Loyal customers from Red Deer pay their annual visit to Airdrie.
Above: Cloé and Natalia with Rancho friends Phyllis & James Penner in Camrose.
Sue and Jayme with Vernon's best-looking lawyer, Dirk Sigalet! Summer 2013
www.ranchovignola.com
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Harvest Events
Armstrong, BC Toll free: 1-877-639-2767 info@ranchovignola.com
www.ranchovignola.com From the Farm to your Community
Vernon
November 8 - 9
Come see us!
Friday: 9am - 7pm Saturday: 9am - 5pm
Browse our beautiful product displays and taste everything we have to offer!
Vernon Recreation Centre Auditorium 3310 - 37th Avenue
Growing Real Food
For details and up-to-date information, visit our website or give us a call.
Kelowna
Crop news from our farming friends
www.ranchovignola.com 1-877-NEW-CROP
November 16 - 17 Saturday: 10am - 5pm Sunday: 10am - 5pm
Parkinson Recreation Centre
Rancho on Film
Camrose
Introducing our new cooking video series
November 15 - 16
1800 Parkinson Way
British Columbia
Friday: 9am - 7pm Saturday: 9am - 5pm
Salmon Arm
Camrose Regional Exhibition
November 15 - 16 Friday: 9am - 7pm Saturday: 9am - 5pm
Recipes
4250 Exhibition Drive
Comfort Inn
Delicious contributions from our friends and customers
Airdrie
1090 - 22nd Street NE
Alberta
November 22 - 23 Friday: 9am - 7pm Saturday: 9am - 5pm
Abbotsford
Friends of Rancho
Airdrie Town & Country Centre
November 22 - 23 Friday: 9am - 5pm Saturday: 9am - 5pm
275 Jensen Drive
Windsor Greenhouses
Can't make it in person?
29635 'O' Avenue (& 18 Ross Road)
DECEMBER
Revelstoke
1 - 15
Our favourite arts & music festivals Food bloggers who inspire The families behind our Harvest Events
Online Harvest Event
November 22 - 23 Friday: 6pm - 9pm Saturday: 9am - 5pm
Order online • We ship to you Convenient and easy!
Revelstoke Community Centre 600 Campbell Avenue
Penticton
November 8 - 9
NEW!
Friday: 9am - 7pm Saturday: 9am - 5pm
Penticton Trade & Convention Centre 273 Power Street
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www.ranchovignola.com
Summer 2013
New Crop Price List: Early September • Wholesale Order Deadline: September 27thPage www.ranchovignola.com
Summer 2013