Artisan Made/ Handcrafted/ Wild Harvested/ Premium BC Maple Syrup! February 06 2015, 0 Comments

We are in our third year of making and producing our own Maple Syrup from the local Broad Leaf Maple tree here in BC. The syrup produced by the Broad Leaf Maple is something truly incredible. The flavour profile has been described as having hints of Vanilla, Caramel, and a light smokiness that is barely perceptible. To us it is clearly the very best Maple Syrup that any of us have ever tried.

We have now tapped these trees in many different locations in and around  Southern BC. What we have found is that each tree and each region produces its own signature flavour of  Maple Syrup.  Also, the time of the year of the tapping season will contribute to and effect the flavour, colour and consistency of the syrup. In the food and wine industry, this phenomonen is called  “Terroir”. What this means is that each bottle of Maple Syrup we produce is truly unique,special and one of a kind because the soil conditions, temperature, rain fall is always unique to each region of BC. The rarity of BC Maple Syrup overall makes this syrup a very special treat to try or gift to give. 

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Lonsdale Quay Store Contest February 06 2015, 0 Comments

Hello West Coast Wild Foods Fans,

We are back! We had a great Christmas season and holidays, and we are ready for a great 2015 year.

We would like to announce that we are doing a draw at The West Coast Wild Foods Store at Lonsdale Quay Market. Our first lucky winner of the draw is Tena Fox, who will be receiving one of our most popular products – our BC Wild Mushroom Mix. We would also like to invite Tena to draw the next winner! How to enter the contest? It  is easy, any customer with a purchase can put their email and name down and they will be automatically entered  in the draw. Different prizes will be given out everytime!

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Fresh products at West Coast Wild Foods September 22 2014, 0 Comments

Hello West Coast Wild Foods fans,

Fresh White Chanterelle, Golden Chanterelle, Lobster Mushroom, Cauliflower Mushroom, Hedgehog Mushroom and Matsutake/ Pine Mushroom are available at West Coast Wild Foods Store now! Come visit us and check out these incredible fresh products at Lonsdale Quay Market.

White Chanterelle is one of the members of the Chanterelle family and is rarer than the Golden Chanterelle. These wild White Chanterelles are found throughout British Columbia. Like the Golden chanterelle, the white chanterelle has a full buttery flavor and an even heartier texture.

Cauliflower has a very unique and beautiful floral scent. When sliced and cooked, Cauliflower mushrooms look like pasta and have a texture that you wish pasta had. Cauliflower mushrooms have a mild mushroom flavor and it is great as a side dish or an appetizer after sautéed.

Hedgehog Mushroom is an absolutely delightful mushroom. They are very similar to the Chanterelle family with a hint of peppery edge.    

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Bears Tooth Mushroom September 09 2014, 0 Comments

Hello West Coast Wild Foods fans,

Bears Tooth Mushroom (Hercicium erinaceus) is a choice edible as well as medicinal mushroom. Bears Tooth Mushroom is also known by different names such as Lion's Mane and Pom Pom Mushroom. Bears Tooth has a strong, meaty and firm texture. Due to its texture, it is often used as a substitute for pork or lamb in Chinese vegetarian cuisine. As the name suggests, it is a unique looking mushroom. It has many spine like tentacles growing from one central root mass. The Bears Tooth is prized by chefs around the world for its wonderful flavor. The profile can be characterised by its strong mushroom undertones and amazing freshness as well as a hint of the sea.

Besides its incredible flavour, it is traditionally used in China and Japan because of its medical properties. Research suggests tat Hericium erinaceus causes brain neurons to regrow, and thereby potentially helping senility by repairing neurological degradation as well as increasing intelligence and improving reflexes. Hericium erinaceus contains molecules known as hericenones and erinacines, which are suspected to stimulate nerve growth factor. Lack of nerve growth factor is considered to be one of the causes for neurological problems such as Alzheimer's and dementia. Hericium erinaceus is not a cure for Alzheimer's disease but slowing down the effects that Alzheimer's can have on a person's life. Studies also show that Hericium erinaceus may be a cancer fighter and anti-tumoral.

 

Butter Poached Bears Tooth Mushrooms

(Serves: 4)

 

Ingredients

100g-200g WCWF Bears Tooth Mushroom

1/2 cup butter

1/4 cup dry white wine

1/4 cup chicken stock

1 large clove garlic, coarsely chopped

1/8th tsp kosher sale

1/8th tsp black pepper

1 tsp fresh parsley, finely minced

 

Instructions

  1. Place all the poaching ingredients except the mushroom and parsley in a small pot and bring temperature to 160F over med-low to low heat
  2. Add the mushroom and allow poaching for 30 minutes. Add the parsley and poach another 5 minutes
  3. It is great as a side dish or serves over grilled steaks. Enjoy!

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Velvet Top September 03 2014, 0 Comments

Hello West Coast Wild Foods fans,

The Velvet Top or Admirable boletus is one of the rarest, most flavorful and colorful wild mushrooms found in British Columbia. It is so rare that it is not often that you will see it sold in its dried form. Normally the Velvet Top Boletus grows in the fall season in the same regions and general areas as the Chanterelle, Cauliflower, and Pine. This wonderful mushroom has become one of our favorites as well as a favorite of our customers across the country because of its blend of incredible taste and beauty. The flavor profile can be described as earthy, strong, porcini mushroom-like with a citrus or lemon edge. Its taste is complex, thorough and layered. This special mushroom can be paired with many dishes from meats and sauces to soups and salads. Enjoy!

 

Warm Velvet Top and Pancetta Salad (Serves  4)

Ingredients:

1/4lb pancetta
diced 2 shallots peeled and minced
40g WCWF Dried Velvet Top (Rehydration required)
¼ cup pine nuts
7tbsp. extra-virgin olive oil
2tbsp. red wine vinegar
4 large handfuls of mixed greens (argula, or bibb lettuce)
Fresh ground black pepper

Directions:

  1. Cook pancetta in a frying pan over low heat until crisp, for about 20minutes. Drain on paper towels and transfer to a large bowl. Pour off fat from pan (a thin film will remain). Increase heat to medium, add shallots to pan and cook until tender for about 15 minutes.
  2. Increase the heat to high, add rehydrated WCWF Velvet Tops as well as pine nuts, and sauté until lightly browned for about 5 minutes. Transfer mixture to bowl with pancetta.
  3. In the same pan, warm olive oil over medium heat, then pour vinaigrette and heat through.
  4. Add mixed greens to bowl with pancetta, WCWF Velvet Tops and shallots. Add the warm vinaigrette and toss well. Season with pepper and enjoy!

 

Velvet Top and Chanterelle Pizzas with Goat Cheese (Two 10 inch pizzas)

Ingredients:

2 10inch pizza crust
3 tbsp extra-virgin olive oil plus additional for brushing
20g – 40g WCWF Dried Chanterelles (Rehydration required)
20g – 40g WCWF Dried Velvet Top (Rehydration required)
1 cup (packed) coarsely grated whole-milk mozzarella cheese
2/3 cup freshly grated Parmesan Cheese
170g chilled soft fresh goat cheese, coarsely crumbled
2 tbsp sliced fresh chives

Directions:

  1. Preheat oven to 450°F for at least 30 minutes
  2. Heat 3 tablespoons oil in large skillet over medium-high heat. Add WCWF mushrooms; sprinkle with salt. Sauté until tender.
  3. Brush pizza dough with oil; sprinkle each with ½ cup mozzarella and 1/3 cup Parmesan.
  4. Top with WCWF mushrooms, then dot with goat cheese.
  5. Place pizza on parchment sheet, bake pizza until crusts are brown at edge and on bottom, about 10 minutes.
  6. Sprinkle with chives

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Fresh Blue Mountain Huckleberries and Wild Blackberries August 18 2014, 0 Comments

Hello West Coast Wild Foods fans,

Fresh Blue Mountain Huckleberries and wild harvested Blackberries are now available at The West Coast Wild Foods Store at Lonsdale Quay Market! Wild berry picking in August is a favorite of many people in BC. The Blackberries especially make it into many dessert dishes, pies, homemade jams and smoothies too. This year we will be making syrup and jam with these amazing locally wild harvested berries. Look for them on the shelf at our store, and also available online.  

 

To check out photos of us wild harvesting as well as product updates you can follow us on our social media accounts.

Facebook: West Coast Wild Foods Ltd

Instagram: westcoastwildfoods and westcoastwildfoodsstore

Twitter: @westcoastwild1 and @westcoastwild2

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Canadian Wild Rice August 12 2014, 0 Comments

Many people have commented on our delicious samples since we opened our store at Lonsdale Quay. This week we have decided to share two summer recipes featuring our Canadian Wild Rice and Dried Lobster mushroom.

Canadian Wild Rice (L.Zizania aquatica) has gained popularity not only because of its incredible flavor and appearance but also because of its multiple health benefits. A little known fact about Canadian Wild Rice is that it is not actually rice. Rather it is an indigenous and naturally occurring semi-aquatic grass that can be found in the lakes of Saskatchewan, Manitoba and northwestern Ontario. As its name suggests, Canadian Wild Rice grows without human intervention in the wilderness. It is considered around the world as the top Wild Rice product of any kind because of its flavor, appearance, and the fact that it is truly wild.

Similar to any other products that are sold by West Coast Wild Foods, wild rice has many health benefits. It is high in dietary fiber, which assists in digestion and lowers cholesterol. It is a perfect wheat flour substitute for people who are allergic to gluten as it is gluten free. It contains higher protein content than most other whole grains. It is also a good source of essential vitamins and minerals such as Magnesium, Vitamin B6, Iron and Potassium.

Canadian Wild Rice has a unique full nutty flavor and a very nice soft to firm texture. It can be used in a wide variety of recipes, such as salads, soups, pasta and even stuffing.

 

Here is our mouthwatering wild rice salad sample recipe:

 

Ingredients :

1 x ½ LB West Coast Wild Foods Canadian Wild Rice

1 large onion

Local carrots

1 bell pepper

 2 tablespoons butter

2 cloves garlic

1 Parsley leaf

Salt and pepper to taste

 

Direction:

  1. Cook Wild Rice; put rice in boiling water for 50-55 minutes (1.5 rice: 1 water)

  2. Sautee onion, local carrots and bell pepper

  3. Add butter, garlic, salt, pepper and parsley to taste

  4. Mix all the ingredients together and enjoy!

Another all-time favorite sample from the customers of West Coast Wild Foods is the homemade Dried Lobster Mushroom cream cheese spread (substitute with wonderful fresh Lobster Mushrooms when in season!) Lobster mushrooms have a distinct vibrant orange to red color, they look similar to cooked lobster shell and feature a strong full mushroom aroma with a hint of the sea. Either fresh or dried lobster mushroom can be used in our spread. To showcase the flavor of lobster mushrooms, we suggest serving this spread with relatively plain crackers.

 

Ingredients:

1 x 20g West Coast Wild Foods Lobster mushrooms

1 large onion

5 cloves of garlic

500g cream cheese

 

Direction:

  1. Rehydrate lobster mushrooms if dried mushrooms are used. Place in warm water for 20-25 minutes

  2. Sautee lobster mushrooms, onion and garlic. Let it cool

  3. In a medium bowl, stir cream cheese until it is no longer in a hard form. Add lobster mushrooms, onion and garlic; mix well and serve

 

We are happy to announce that wild berries will be available in the store this week. Fresh chantrelles and fresh lobster will also be popping up in our cooler at the store soon

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Blue Mountain Huckleberries are coming soon! August 09 2014, 0 Comments

We are very excited that fresh products such as fresh chanterelle, fresh lobster mushroom, fresh porcini and fresh wild berries are coming soon!

This week we decided to feature huckleberry as huckleberry season has arrived and they are abundant! huckleberries are closely related to blueberries(sharing the same genus, Vaccinium) and actually belong to the same botanical family as arbutus trees, salal berries and wintergreen. The plant family is called Ericaceae, or the Heather family. There are several species of huckleberry native to Pacific Northwest, but the one we are harvesting this year are Blue Mountain Huckleberry, or Vaccinium deliciosum. They look very similar to blueberries, and are just as incredible as any wild blueberry, surpassing the flavor of most store-bought varieties.

Similar to other berries, huckleberries are very nutrient dense. They contain high amounts of vitamin A, B, and C as well as minerals such as iron, potassium and calcium. Huckleberries also have one of the highest values of antioxidants among all fruits and vegetables. Antioxidants help to prevent certain types of cancer and slow down the process of aging.

At West Coast Wild Foods, our huckleberries are 100% wild and hand harvested in the wild forests of British Columbia. Not only, will we be selling fresh and frozen huckleberries, we will also be carrying local BC huckleberry jam and syrup to preserve the bountiful harvest. The jams and syrups will be available in mid to late September.

Blue mountain huckleberries are versatile because of their incredible flavour; they make great desserts from simply topping them with vanilla ice cream to fancy huckleberry crumble. We have included a few of our favorite recipes with huckleberries.

 

Wild Huckleberry Smoothie

(1 cup portion)

1 small container of Greek yogurt (or non-dairy substitute)

1/2 frozen wild huckleberries
1/2 cup coconut water
1 handful of washed baby spinach leaves
A drizzle of honey

Direction:
Place all ingredients in blender and blend until smooth

Fresh Huckleberry Shake
(1 pint portion)
3 cups vanilla ice ream
2/3 cup huckleberries
1/3-1/2 cup of milk

Direction:

Place all ingredients in blender and blend until smooth

Huckleberry Buckle
(8 servings)
1/4 cup butter

1/2 cup white sugar
1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup milk

2 1/2 cup huckleberries

3/4 cup white sugar

1/2 boiling water

1 tablespoon butter

 

Direction

  1. Preheat oven to 375 degrees F (190 degrees C). Grease the bottom of a 9 inch square pan
  2. In a large bowl, cream 1/4 cup butter and 1/2 cup sugar. In a separate bowl, combine flour, baking powder and salt. Stir into butter mixture. Stir in milk; mixture will be thick and lumpy. Spread batter
  3. In a large bowl, combine berries, 3/4 cup sugar and 1/2 cup boiling water. Pour over the batter in the pan. Dot the top with remaining 1 tablespoon of butter
  4. Bake in the preheated oven for 45 to 50 mins

 

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Fresh Morels are in season and available now! May 28 2014, 0 Comments

The morel season has begun in Canada. We are receiving fresh morels daily now through mid July and hopefully later into August. We have our locations set up in the Yukon and all reports are that the season is off to a good start. There has been favorable weather conditions so far and we hope for a good mix of rain and sunshine to keep the crop going strong. Fresh morels are available on our online store as well as at our retail location at Lonsdale Quay.

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Website and online store launch as well as Lonsdale Quay store opening February 20 2014, 0 Comments

We are proud to announce that our online store, new website, and store Location at Lonsdale Quay are all coming soon. We are ready to launch our new site and online store by by the end on February and our retail store at Lonsdale Quay will be opening on March 1st. We're exited to be able to offer all of our beautiful products both at the retail store as well as online across the country.

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