Blog Archives

7 Days of Blueberry Garlic Jelly!


Yesterday at the market, Dave was talking with a couple that still had a jar of our Blueberry Garlic Jelly, they had bought at a market 2 years ago. it was in their fridge and they had not opened it. They wanted to know what they could do with it as they really were not the cream cheese, savory jelly and crackers kind of people. That got me thinking and here is a week worth of ways you can use a savory jelly to enhance your meals:

Sweet and Sour Chicken: Cube chicken breast into 1/2-inch cubes, and brown in a skillet with oil. Meanwhile, in a bowl, mix together pineapple juice, apple cider vinegar, lemon juice and blueberry garlic jelly until smooth. Add dome pineapple and sliced green onion, and fry until the onion wilts. Add the Blueberry Garlic mixture to a few minutes before removing chicken from skillet, stir, simmer and serve.

TwoGlazed Salmon: Mix together bourbon, honey, melted butter and jelly until evenly incorporated. Spread over salmon, and cook until done.
ThreeCanadian Turkey Burgers: Mix together ground turkey, melted butter, dried sage and blueberry garlic jelly, season generously with salt and pepper, and throw on the grill.
FourFish-n-Dip: Mix together equal parts horseradish sauce with blueberry garlic jelly; serve this dip with any deep-fried fish for a unique and tasty dish.
FiveMonte Cristo Sandwich: Mix equal parts mayo and blueberry garlic jelly, spread evenly over two slices of bread, layer smoky ham or turkey with Swiss or Gruyere cheese. Dip finished sandwich into lightly beaten eggs seasoned with salt and pepper, grill in a buttered skillet, cut in half and enjoy.
SixBlueberry Garlic Vinaigrette: In the bottom of a large salad bowl, add olive oil, red wine vinegar, grainy mustard and blueberry garlic jelly. Whisk until emulsified. Add lettuce, tomato and other salad ingredients to bowl, and gently toss to coat.
SevenSimple Stir-Fry: Sauté chicken slices in a skillet with canola oil. Add a bag of frozen stir-fry veggies, season with teriyaki sauce and crushed red pepper. Finish by swirling in blueberry garlic jelly until melted.

In the above, I’ve used Blueberry Garlic Jelly, but any of our savory jellies could be used. Tonight am going to try a grilled chicken and smoky gruyere cheese Monte Cristo using our Cherry, Lime and Hot Pepper Jelly.


Looking for Beary Good Stuff? We can deliver – Grand Forks – Osoyoos

We have Beary Good Stuff ready for you and your celebrations over the festive season!

Right now, you can still get:

 CCP  Caribbean Cocktail Pack – Each set contains 3 150 ml jars of: Margarita Jam, Pina Colada Jam and Strawberry Daiquiri Jam

$15.00 each

 Cherry-RW&WWI  Each set contains 2 150 ml Jars – Ba-Da-Bing Cherry and Red Wine Jelly and White Wine Inferno Jelly (medium hot). All are local fruits, veggies and wine!

$10.00 each

 WWI&CF Each set contains 2 150 ml Jars – Cabernet Franc (Red Wine and Tyme) Jelly and White Wine Inferno Jelly (medium hot). All are local fruits, veggies and wine!

$10.00 each

 WWS&CF Each set contains 2 150 ml Jars – Ba-Da-Bing Cherry and Red Wine Jelly and White Wine Inferno Jelly (medium hot)& Key Lime Sangria Jelly. All are local wine!

$10.00 each

 DillPickles 500 ml jars – Classic Ukrainian Dill Pickles (From Grandma Kowalik’s original recipe! They are garlicy, dilly and crunchy). Only 12 jars left!

$9.00 each

 HotPickles 500 ml jars – Hot and Spicy Pickles – These pickles have been made with lots of Garlic and Jalapenos!

$9.00 each

 BearyBags We have lots of 125 ml jars of different Beary Good Stuff products. From Blueberry Garlic Jelly to Quince Jelly, they make the perfect stocking stuffer.

$5.00 each

 RockCreek5 4 – 250 ml jars of pickles. They include Sweet Pickled Heritage Carrots, Hot’n Spicy Zucchin Spears, Pickled Garlic Scapes and our special Dill Pickles

$25.00 each

NOTE: Only one is left!

 RockCreek6 2 of these gift baskets remain! They contain: Strawberry Coconut and Vanilla Jam, Ba-Da-Bing Cherry and Red Wine Jelly and Peanut Brittle, with 2 red Candles, Mango Almond Crisps and Chocolate

$20.00 each

 MooseDrool Our Third Best Seller is Beer Jelly. For Christmas we made Moose Drool Beer Jelly in 500 ml Canning Jar Mugs! The perfect gift for the man on your list!

$10.00 eachNOTE: only 2 are left!

In 250 ml jars ($6.50/jar) we have available:

Blueberry Garlic Jelly (48 jars)
Tequila Jalapeno Jelly (6 jars)
Root Beer Jelly (4 jars)
Orange Cream Soda Jelly (18 jars)
Strawberry Coconut & Vanilla Jam (10 jars)
Blueberry Lime Jam (7 jars)
Beer Jelly (6 jars)
Okana Apple Pie Jam (apples and Raisins) (5 Jars)
Cranberry and Rum Raisin Relish (1 Jars)
Spiced Plum Jam (30 jars)
Sweet Pickled Heirloom Carrots (9 jars)
Peach Salsa (only 4 jars)
Zucchini & Scape Relish (only 2 jars)
Rosemary & White Wine Jelly (1 jars)
Strawberry Jalapeno Jelly (1 jar)
Strawberry Daiquiri Jam (1 Jar)
Red Onion Jelly (5 jars)

In 125 ml ($5.00/per jar): (note, max quantity of each of these is 3 jars)

Blueberry Garlic Jelly
White Wine Inferno Jelly
White Wine and Key Lime Sangria
Red Wine and Thyme (Cabernet Franc)
Ba-Da-Bing Cherry and Red Wine Jelly
Margarita Jam
Pina Colada Jam
Strawberry Daiquiri Jam
Rum and Cherry Jam
Tequila Jalapeno Jelly

In 500 ml ($9.00/jar):

Dill Pickles (9 jars)
Hot and Spicy Pickles (3 jars)
Peaches in Peach Cider (only 2 jars)

We can also put together gift baskets for you.

To make an order, please email us at or telephone us at 250-449-2896

We are Jamm’n for Christmas!!

It’s WINTER in the Boundary!


And Christmas is coming – so is SANTA!


We will be at the Rock Creek Christmas Market this Saturday!

We have gift baskets, Caribbean Cocktail Pack, (Strawberry Daiquiri, Margarita and Pina Colada Jam), Sour Puss Baskets (a selection of 4 different pickles) and MORE!!!

Right now we have available in 250 ml ($7.50/ jar):

Blueberry Garlic Jelly (48 jars)
Tequila Jalapeno Jelly (6 jars)
Root Beer Jelly (6 jars)
Orange Cream Soda Jelly (18 jars)
Strawberry Coconut & Vanilla Jam (18 jars)
Blueberry Lime Jam (8 jars)
Beer Jelly (8 jars)
Okana Apple Pie Jam (apples and Raisins) (7 Jars)
Cranberry and Rum Raisin Relish (5 Jars)
Spiced Plum Jam (36 jars)
Sweet Pickled Heirloom Carrots (9 jars)
Peach Salsa (only 4 jars)
Zucchini & Scape Relish (only 2 jars)
Rosemary & White Wine Jelly (2 jars)
Strawberry Jalapeno Jelly (1 jar)
Pina Colada Jam (2 jars)
Strawberry Daiquiri Jam (3 Jars)
Red Onion Jelly (7 jars)

In 125 ml ($5.00/per jar): (note, max quantity of each of these is 4 jars)

Blueberry Garlic Jelly
White Wine Inferno Jelly
White Wine and Key Lime Sangria
Red Wine and Thyme (Cabernet Franc)
Ba-Da-Bing Cherry and Red Wine Jelly
Margarita Jam
Pina Colada Jam
Strawberry Daiquiri Jam
Rum and Cherry Jam
Tequila Jalapeno Jelly
Hot’n Candy (Candied Jalapenos) (only 1 jar)

In 500 ml ($10.00/jar):

Dill Pickles (12 jars)
Peaches in Peach Cider (only 2 jars)

Moose Drool Beer Jelly in 500 ml canning mugs ($12 each)


Back to Regularly Scheduled Programming…

We are back!

The Hill’s Garlic Festival was a hoot, we had a marvelous time. Her are a few shots:



We will be at the Farm Market in Grand Forks, BC today (Friday the 13th) until 1 PM and in Osoyoos, BC tomorrow from 8AM to 1 PM with LOTS of goodies!

Update for Saturday September 14th

  • Beer (Moose Drool) Jelly – we make our beer jellies from micro-brewery beers. They have such wonderfully robust flavors! This particular batch is from a beer called Moose Drool. And is a great brown lager.
  • Strawberry Cider Jam – Made from fresh strawberries and hard apple cider. The combination of strawberries and cider makes for a tangy and light flavor.
  • Rosemary and White Wine Jelly – WOW!!! We make a rosemary tea infusion from the rosemary we grow and combine it with a lovely Pinot from the Okanagan to make a jelly that is great with cheese and crackers or with fish or lamb. (only 2 jars are left!!!)
  • Strawberry Jalapeno Jam – Combining the sweetness of the strawberries with the mild heat of jalapenos makes for a very versatile jam. You should try it on a rare roast beef sandwich.
  • Hot Zucchini Pickles – We make candied jalapenos. The jalapenos are cooked in the brine for 5 minutes and there is always lots left over. We slice smaller zucchini into spears and then pickle them in this sweet (and hot) brine for a truly different pickle!
  • Margarita Jam – Made exactly like the drink (except for the salt) this limy confection is fabulous, on toast, in yogurt, on ice cream, made into a salad dressing…the possibilities are endless.
  • Ringo Pepper Jelly – The hottest of our pepper jellies, it uses the ring of fire pepper. We start with cranberry juice and add a touch of raspberries to temper the heat. This jelly is great with chicken and cream cheese.
  • Sold Out!!! Red Onion and Russian Red Garlic Jelly (with Lime) – One of the first unique jellies we made was red onion jelly and it always has been a great seller. For the garlic festival we added some Midway Russian Red Garlic. We sold every jar we took to the festival! Lucky for our regular customers, we left a few jars at home. Sold Out!!!
  • Tequila Jalapeno Jelly – When we first started creating for farm market patrons, we chose to create a pepper jelly with very little heat but still had a unique flavor. After a little experimentation, Tequila Jalapeno Jelly was born. This is the perfect cupboard staple for entertaining.
  • Blueberry Garlic Jelly – This unusual combination works. Back in 2000, a friend who owns a seed garlic farm was looking for some recipes and some products made using our local Russian Red Garlic to take to a trade show and Blueberry Garlic Jelly was born. This jelly has replaced cranberry sauce in our house.
  • Root Beer Jelly – Yes, it tastes just like root beer. We clean and pick the root beers ourselves. It involves a can opener…
  • Orange Cream Soda – Having trouble getting your kids to eat breakfast? Try this in their yogurt or oatmeal or on whole wheat toast. It tastes like a creamsicle.
  • Strawberry, Vanilla and Coconut Jam – Thank Easy’s parents for giving us this idea. We experimented until we got the proportions right. This jam has moved into 3rd place for sales at the markets. (Only 3 Jars Left until the next batch!!!)
  • Peach, Vanilla and Coconut Jam – Yep, as above only with the best peaches you will ever taste! (It helps to know the people who grow them. You can get the varieties thatr taste fabulous but don’t ship well. So I turn them into jam.
  • Spiced Plum Jam – Plums are the queen of fruit and make the most luscious jam. It is my favorite for PB & J Sandwiches.
  • Peach Salsa – Tasty peaches and peppers picked when ripe make a big difference in flavor! You have to taste this to believe it.
  • Tomato Salsa – We call this “The Best”. Vine ripened field tomatoes, peppers and onions with no sprays, the heat comes from hot peppers not dried spices. We process each batch carefully so the salsa tastes like it was freshly made. (Only 2-500 ml Jars are left!!!)

Stop by and say you read this post and get a free jar of Orange Cream Soda Jelly!

After the Market – What do we have for supper?

We attend the Osoyoos Market on Main on Saturdays and today was hot, Hot, HOT!!!

We had lots of vendors and there was a lot of produce. We bought some late scapes (for freezing and eating in the middle of the winter), some Peaches and Nectarines and we bought an “Epi” (wheat in French) loaf from the Lake Village Bakery. THe Lake Village Bakery makes all of their wonderful breads from local store ground flour and everything is sourdough. Not all bread is created equal. Sourdough is probably the oldest form of leavened bread and has many, many health benefits. Bread is one of our biggest sources of grains and has a number of healthy benefits. For more information on some of these health benefits, Professor Terry Graham has an article on the University of Guelph’s website. If you don’t live near the Lake Village Bakery, there is a whole website devoted to Sourdough Bread!

Saturdays in Osoyoos are often hot and after having been at the Grand Forks Market the day before, we are quite tired by the time we get home. Cooking a meal is out of the question. We always try to an “Epi” loaf at the market.

Pull Apart EpiWhat we like best about this sourdough bread is you can pull it apart into the perfect sized buns for having with supper and the olives baked in the dough are the perfect complement to any meal.

Our favorite Saturday Night meal?

Chiken, Epi, Blueberry Garlic Jelly  = HeavenA store-bought barbeque chicken, bread and our Blueberry Garlic Jelly!

This condiment jelly can be used everywhere you would cranberry sauce and is especially wonderful with cream or Bree cheese or a cold chicken sandwich!!

We tear off a piece of bread.


Then cut the piece in half.


Is this not great looking bread?

Epi5Next I butter one side and put cream cheese on the other, some people prefer Mayo.

Yummy, Yummy, Yummy I got Love in my tummy!Then the Pièce de résistance -Blueberry Garlic Jelly!!

The taste of this jelly  is unique! The sweetness of blueberries highlights  the distinctive flavor of Russian Red Garlic and the combination complements the chicken.

I like it on the Cream Cheese, hubbie likes his on the butter.Next the sliced chicken, salt, pepper and:

Epi8Almost ready!

The perfect hot summer night supper!

There! The perfect hot summer night supper!

For my second one, I’ll add some potato salad!

The Market in Grand Forks, BC – July 19

That’s right Folks

Tomorrow we have Sweet Jardiniere!

PckledVeggies copy

This is a pickled vegetable mix that we get more requests for than any other. It has many different names depending where you are from. Other names for this mix are – End of Garden Pickle, Piccalilli or ChowChow.

At Beary Good Stuff, we use the freshest ingredients! We get them at the farm markets we attend, from friends and from our own garden. After they are sliced, diced and blanched they are hand packed. The spices used go into the jar not into the brine and you’ll actually see a bud of garlic or a sprig of fresh Dill or the little hot pepper or a slice of horseradish root in a jar. We never use food colorings, preservatives, or any other additives. All you get is natural flavor and texture.

This product is made using an old (and cherished recipe from my Grand Father – just like our Bean Salad Recipe).  Once you taste them, we KNOW you will agree there are the best pickled veggies you can find!

These pickles are the perfect accompaniment to a meal or served ice cold as an appetizer.  The ingredients in this batch (145) are:

  • Yellow and Green Zucchini
  • Green Beans
  • Carrots
  • Onions
  • Red, Yellow and Purple Peppers
  • Lemon & Pickling Cukes
  • Cauliflower
  • Brocolli
  • Celery
  • Vinegar
  • Water
  • Sugar
  • Spices


When things get a little less hectic (and  I find my camera and don’t have to use the old one)  will do a picture recipe of these incredible veggies!!!

At the Market Tomorrow:

  • Red Tequila Jalapeno Jelly (Sugar, Cider Vinegar, Red Jalapenos, Tequila, Lemon Juice, Pectin)
  • Green Tequila Jalapeno Jelly (Sugar, Vinegar, Green Jalapenos, Tequila, Lime Juice, Pectin)
  • Blueberry Garlic Jelly (Sugar, Blueberries, Vinegar, Garlic, Lemon Juice, Pectin)
  • Beer Jelly (Sugar, Beer,(Cream Ale from Bowen Island Brewery) Lemon Juice, Pectin)
  • White Wine and Lavender Jelly  (Sugar, White Wine, Lavender Infusion, Pectin and Lavender Flowers)
  • Cherry and Red Wine Jelly (Sugar, Cherry Juice, Red Wine (Okanagan Merlot), Lemon Juice, Pectin)
  • Scape Relish 500 ml (Scapes, Cabbage, Red Pepper, Onion, Vinegar, Ginger, Salt, Turmeric) -ONLY 3 jars are left!!!
  • Pickled Scapes (Scapes, Vinegar, Water, Salt, Mustard Seed, Dried Chilies) 2 -250 ml Jars & 2 – 500 ml Jars
  • Merlot Jelly (Sugar, Red Wine (Okanagan Merlot), Lemon Juice and Pectin)
  • Strawberry Margarita Jam (Sugar, Strawberries, Lime Juice, Tequila, Pectin)
  • Cherry Lemonade Jelly (Sugar, Cherry Juice, lemon Juice, Pectin)
  • Zippy Red Onion Jelly (Sugar, Red Onions, Lemon, Pectin)
  • Strawberry, Coconut, Vanilla Jam (Sugar, Strawberries, Coconut, Lemon Juice, Pectin and Vanilla)
  • Blueberry Raspberry Preserves (Sugar, Blueberries, Raspberries, Lemon Juice, Pectin)
  • Peach, Strawberry and Jalapeno Jelly (Sugar, Peaches, Strawberries, Vinegar, Jalapenos, Lemon Juice, Pectin)
  • Peach & Strawberry Jam (Sugar, Peaches, Strawberries, Lemon Juice, Pectin)
  • Sweet Jardiniere

Stop buy the Grand Forks Market, say you read the post and get 50 cents a jar off your purchase!

Oh Yes! We would also like the folks who pre-ordered (via email) and stopped by the house to pick up their orders as they traveled through Midway! We love having our customers stop by and have a tail-gate tasting session (More on that when I find the Camera!)



Canada Day Weekend!

Canada Day is on Monday and tomorrow’s market in Grand Forks is the start of the Canada Day long weekend!

The Cat From Hell is ready to celebrate!

canadaday copy

And so is Beary Good Stuff!!!

Bear and Beary Good StuffAnd so are we!!

At the markets this weekend we have:
Blueberry Garlic Jelly

Tequila and Red Jalapeno Jelly

Tequila and Green Jalapeno Jelly

Cherry and Hot Pepper Jelly

Beer Jelly

Cherry and Merlot Jelly

Pina Colada Jam

Margarita Jam

Cherry Vanilla Jam

Merlot Jam

Cherry Lemonade Jelly

Strawberry, Coconut and Vanilla Jam (Thanks Easy!!!)



We have a SALE!!!!

All our Jams and Jellies are on sale for $5.50 a jar!

Have a great long weekend and drive and play safe!

Great Weather for Canning


It has been a semi cool week – and that has been perfect for canning. We got lots done and I am hoping we will have enough to last tomorrow and Saturday’s Market.

Friday in Grand Forks and Saturday in Osoyoos, you will be able to purchase:

  • 3 Pepper Jam
  • Apricot, Pepper, Onion & Garlic Jelly
  • Balsamic Onion Jelly
  • Beer Jelly
  • Blueberry Garlic
  • Blueberry Lime Jam
  • Cherries Jubilee Jam
  • Cherry Wine Jelly
  • Honey Lemon Jelly
  • Margarita Jam
  • Merlot Jelly
  • Pickled Asparagus
  • Pina Colada Jam
  • Rhubarb Cherry Jam
  • Rosemary and White Wine Jelly
  • Strawberry Banana Jam
  • Strawberry Daiquiri
  • Tequila Jalapeno

Look for the Bear!



What an incredible week!

We sold so much this week I think I am going to need to clone myself to keep up with the demand. We sell our wares at 2 different markets. Tuesday and Friday in Grand Forks, BC and Saturdays in Osoyoos, BC. They are both busy and we have been making great sales at both, but they are as different as night and day. The Grand Forks Market is more local folks and the Osoyoos Market is tourists, both are heaps of fun!

We made 3 new items last week that will soon be joining our list of regular items.

Pickled Asparagus With a TwistThe first was the Pickled Asparagus – With a Twist – this is different from our regular Dilled Asparagus. It is from an old recipe, that I had forgotten about and rediscovered when I wanted to do something different with the second pickled asparagus batch I made last weekend. This is the Pickled Asparagus described in this post.

GE DIGITAL CAMERAThe second was White Wine and Rosemary Jelly. This is a local dry white wine and a rosemary infusion made from steeped rosemary from our garden. WOW!!! This morning I opened one of the jars from the batch tasted it and I was blown away.  I am going to take photos and publish the process this week.

3 Pepper JamThe third was 3 Pepper Jam – this combination of red and orange sweet peppers, jalapeños, onion, garlic, lime juice and sugar is one of the freshest pepper preserves I have ever tasted. Like the White Wine and Rosemary Jelly, we sold it all!

I also had 1 Spectacular Failure – that actually turned out OK.

Margarita JamOne very popular product is Margarita Jam. When I make it I squeeze fresh orange juice (as well as limes)  as part of the process. The oranges were Sevilles but when I cut them in half, the sections were reddish, almost like a Blood Orange and they changed the jam to a weird greeny brown. To make the jam more green, I tried to add a few drops of green food color. As I squeezed, the little plastic thingy that makes the drops – popped out and more than a few drops ended up in the pot! The result was “Koolaid” Green!  I was going to toss it but instead thought I would try it at the market. It was a success too! People LIKED the color, even the regular Margarita Jam buyers!.

This last week, we also used up the last of last summer’s Bing Cherries that were in the deep freeze. We made Cherry Rhubarb Jam, Cherry Wine Preserves and Cherries Jubilee Jam. We also made 4 loads of Blueberry Garlic Jelly and 4 loads of Tequila Jalapeño Jelly, 1 of Apricot and Jalapeño Jelly, 1 of Merlot Jelly and more Strawberry Banana Jam.

Now, besides the Blueberry Garlic, Tequila Jalapeño, White Wine and Rosemary Jelly and 3 Pepper Jam, I wonder what other delectable delights I should make this week…



Exaustion Sets In!

It has been a very tiring week.

Beary Good Stuff has been selling at the farm market much MORE than we expected!

This has been both good and exhausting!

Our first market week is now under our belts and boy am I out of shape!

Tuesday morning were were in Grand Forks. We were set up beside Twisted Forks who have all kinds of breads and full (frozen and refrigerated) meals, sausage rolls and the first of the season local strawberries. One of the partners is an old friend (from 20 years ago) so we not only were way busier than we thought, but had a great time as well. Neil has a wicked sense of humor and the banter was flying thick and fast.

I thought I had enough product to last us through until next week (Friday again in Grand Forks and Saturday in Osoyoos).

Boy I was WRONG!

We sold totally out of Blueberry Garlic and Beer Jelly and decimated our stock in most everything else. We ended up shopping for produce, jars and pectin and when we got home at 4, I abandoned the pets and started the prep for Blueberry Garlic (a 2 day process) and washed jars and did some house work and uploaded the Cat From Hell’s birthday blog post, had a very hot bath (to get the kinks out) and went to bed about 8:30 PM.

The next day I was up bright and early, took the dogs for their morning constitutional and did a power clean on  the house before I started canning! I can now “do” 6 loads in 4 hours including the prep.


And I made a “real” meal!

BeefThe problem with working so hard is often meals become something quick and easy (and fattening).

Thursday was more of the same but included labeling the jars and we got all the new canning in the truck for Friday.

The alarm went off way to early!

Before I thought I had gone to sleep, we were up, back in the truck and heading for Grand Forks, BC.

We had to move spots for Friday, It was slow, but steady.

Again, we sold much more than anticipated! I managed to get a hold of freshly picked Asparagus! Asparagus

These sweet and tender spears had just been picked and demanded that I pickle them (well at least 10 pound = 1 canner load)

Because I knew I would be canning, I bought some of Twisted Forks Ribs for supper! After getting home from the market, I made Cherry Wine jam (from Bing Cherries frozen last summer) and Pickled Asparagus.

Then the labeling (we are making all our own labels). We are trying to be as green as possible, using home canning jars (they are thicker walled and can be reused). We print our own labels on our inkjet and stick them on with glue stick so they can be easily removed. We also charge a 50 cent deposit. If you return a jar, you get 50 cents back for it. This has been very popular with our customers.

I made it into bed about 9:30 PM, setting the Alarm for 5:00am.

At 5, we got up and in a torrential downpour, I walked the dogs and loaded 6 dozen jars of new product (some from Thursday that we did not take to Grand Forks) into the back of the truck and we headed for Osoyoos. This is a shot of Osoyoos from the view point on the way down.

From the viewpoint

This is a new market for us as well. This market is awesome. Not only is it in am ideal location-right on main street beside the At Gallery, it has grass and really awesome vendors. We had a stellar day, even though it was rainy and chilly. There is almost NO STOCK left!  I am going to be extremely busy to try to keep up with our sales!

The blogs (Cat From Hell and Beary Good Stuff) will be suffering while I get up to speed.

BlogsI am hoping all this work will also help me to get back into shape (I can feel the burn)!

I promise I will have another “In the Moment while canning” post up soon!