The West Coast is known for its majestic mountains, lush rainforests, vast coastline, and vibrant food scene. West coast cuisine is highly centered around local and responsibly sourced ingredients, deeply rooted in the region’s rich history and culture. From tree fruit and wild game to seafood, dairy, wine, and mushrooms, Canada’s West Coast is an impressive mountainous landscape with much to offer!
Rooted in the Okanagan Valley of British Columbia since 1936, BC Tree Fruits Cooperative is comprised of hundreds of passionate, local grower families. The region provides ideal growing conditions for delicious apple varieties. In addition to apples, growers also tend to cherries, pears, apricots, peaches, plums, nectarines, and table grapes.
For decades, the BC Tree Fruits leaf has guaranteed flavourful food grown close to home using natural and sustainable methods — this is about as local and fresh as it gets.
Ambrosia apples were discovered growing as a chance seedling in an orchard in BC in the early 90’s, and is now the reigning champion of new apple varieties.
Yes, we are a 2nd generation farm. My Dad purchased the property as more of a retirement project, but quickly realized that it was going to be a full-time job!
I have always loved horticulture. Apples are a commodity that almost everyone likes, and are a challenge to grow.
Farmers have to have knowledge in many aspects of life… from fixing machinery, to dealing with large crews of workers. Being able to shift on the fly always keeps things exciting. There is never a dull moment!
This dense and aromatic cake will quickly become the talk of the town around your parts. Filled with apples, pecans and fragrant spices, this cake is taken to the next level with a drizzling of warm cranberry sauce. Perfect for a backyard dinner party or a holiday gathering.
Pork and beans, a match made in heaven. Add in apples, and you’ve turned this delicious, classic recipe into a tasty modern meal! Create a flavourful and family-pleasing dish tonight with a few pantry staples!
Hearty and warm, this deep-dish pork pie is comfort food at its finest. Made with canned beans and ready-made frozen puff pastry, this dish is easy to pull together on a cool Fall night. And we can’t deny the tasty relationship between pork and apples in this dish, which is only amplified by the fragrant Dijon, thyme and allspice.
Canadian mushrooms are grown from coast-to-coast, so they never travel far to get to your local grocery store or supermarket. Mushrooms’ year-round availability also makes them a valuable and reliable food source. With seven varieties of mushrooms grown in Canada, there is something for everyone. Some offer a mild flavour; some are a little bolder. The beauty of cooking with mushrooms is that they go with the foods and recipes your family already loves.
They might seem basic, but mushrooms contain nutrients essential to your immune system, including B-vitamins, folate, riboflavin, niacin, and pantothenic acid.
Mushrooms grow quickly, doubling in size every 24 hours!
Founded in 1998 by the Quach Family, Champ’s Mushrooms began with little more than a packing room, a few trucks, and a handful of experienced, quality-conscious mushroom growers. Although small in size, our commitment to providing our customers with a steady, year-round supply of farm-fresh, local mushrooms was anything but. Over the past decade, our pioneering efforts — along with a passion for technological innovation — have helped our farming operations to grow nearly as fast as our mushrooms.
After my wife and I had our first child, we very quickly realized that we needed to make a career change that would give me more time with my family. I had heard about mushroom farming through my extended family and I was aware that it was a growing industry that offered a lot of future opportunities and further development. Stepping out of my comfort zone and trying something different really allowed me to use my existing talents in new ways. That decision could not have worked out any better, and my wife and I are now raising 4 future mushroom growers on the farm.
I believe that mushrooms truly are “the answer.” From technology that allows mycelium to be used in everything from packaging to leather to being a nutrient-dense food that can fill the plates of hungry Canadians who have been impacted by the rising food costs, mushrooms are in a unique position to help the world in many ways.
Mushrooms and beans should 100% be a staple in your kitchen! Because they have such a meaty texture, mushrooms and beans are a natural fit for extending ground meat. Eat these delicious tostadas with your hands, but have plenty of napkins at the ready, because things could get messy.
Meaty portabella mushrooms add delicious texture and substance in these vegetarian-friendly pepper burrito bowls. Brown rice and beans make a healthy yet satisfying addition to the filling.
If you're all about quick, vegetarian weeknight dinners these days then this quesadilla is for you! It uses just a handful of ingredients blitzed together in a food processor - crimini mushrooms, black beans, salsa, and a few spices. A recipe that everyone in the family will love!
From fresh seafood and wine to mushrooms and apples, the West Coast has a reputation for its vast offering of locally grown foods, which means, there’s no lack of ingredients for cooking at home! See how our featured foodie likes to cook with local foods, including Canadian beans, on the West Coast.
I choose Canadian beans because they’re a high-quality, diverse, affordable, delicious, nutritious food that’s grown close to home. Honestly, why NOT choose Canadian beans?
In addition to being a fantastic source of plant-based protein, beans are endlessly customizable, lending themselves to a wide range of dishes. You can do so much more with beans than many people realize, and I’m excited to help my fellow Canadians explore the world of bean-based possibilities.
Rajma masala (aka rajma chaval when served with rice) is a classic and comforting North Indian kidney bean curry. The prep can often be a bit time consuming, but this recipe simplifies things into a weeknight-friendly electric-pressure cooker variation with only a handful of steps. And for an even easier (and creamier!) curry, you can do all the chopping/mincing with a blender.