I guess I wanted to start a local food movement.
When Cathi arrived on the shores of Vancouver Island, from Manitoba in 1979, she didn't know she was going to start a successful preserves and pickling operation, but she has.
People tell me that my pickled beans are the best they have ever tasted, and I always tell them it's because they are fresh and locally grown.
Her small operation has grown in size, with a new facility built in 2003 right on her property. Cathi still does most of the work herself, which is quite an undertaking.
Over the years I have found so many ways to use the jellies and pickled veggies. Salad dressings, sauces for chicken or fish. Marinades. If you let your imagination go, the possibilities are endless.