Honeyberry Farms

06/18/2026

Dressing up your pork chops with Haskap jam is a great way to add some flavour to your dinner. Honestly, I’ve done this with rhubarb and Saskatoon jam before too.

Fry up your pork chops until just shy of done, set aside and cover.

To the hot pan, add a cup of water (more or less depending on how much pan sauce you want).
Also add in some garlic, a teaspoon of chicken bouillon powder, and a heaping spoon of Haskap jam.
(Yes, I used jarred garlic and bouillon powder as these are easy to keep hand and so useful for quick meals)
Stir the sauce ingredients and make sure to scrape up all the bits from the bottom of the pan. Let it bubble a bit and reduce to a simmer.

Make sure to start tasting the sauce to make adjustments. You may find you want more Haskap jam, more garlic, or even some ginger, salt and pepper…. This is where you make it yours.

All great pan sauces will need a bit of acid to make the final taste just perfect. You can use a squeeze of lemon if you have it or a splash of apple cider vinegar, or even a small splash of white vinegar. Start off with small amounts as you can always add more. Trust me. When a sauce is missing something that you just cannot pinpoint, it is probably a splash of acidity.

Add the pork chops back to the pan to soak up some deliciousness and cook until done to your liking.

Serve with sauce pour on top.

06/17/2026

06/16/2026

Did you know, if we did not use this netting on the the berries, the whole farm would become a buffet for the birds?
Fortunately we have both people and machines that help make this process easier. I cannot imagine doing this by hand on 9 acres of berry plants.
When you come to pick berries (should be by the first weekend in July) there will be nets still on the bushes. No need to worry though, we can just peel them back to reveal all the berry goodness for picking. Rest assured, you won’t get tangled.

06/15/2026

Getting ready to but the netting in place! The nets will protect the berries from the birds while they ripen.

06/14/2026

Have you ever added berries to your salads? What about to your vinaigrette? You can use haskap jam or haskap simple syrup to make a delicious vinaigrette for your salad. This recipe makes a small amount, perfect for one meal.

Haskap Balsamic Vinaigrette

- 1 1/2 to 2 tbsps Haskap simple syrup OR Haskap jam (add more or less for your taste preferences. If you use white wine vinegar instead of balsamic, you may need less)
- 1 tbsp balsamic vinegar
- 1 tbsp oil (canola is nice due to its neutral flavour)
- salt and pepper to taste

Whisk all ingredients in the bottom of your salad bowl (or add to a jar and shake).

Add your salad greens and veggies and toss to coat.

Top with feta and fresh haskaps.

06/13/2026

Did you know, Honehberry Farms has more than one variety of Haskap plant? Haskaps require cross pollination from a different yer compatible Haskap variety that blooms at the same time. Two of the varieties we have are the Honey Bee and the Aurora.

Honey Bee is a bushier plant and currently ours are very globe like in appearance. These berries tend to form a bit earlier than others but tend to stay on the bush longer after ripening.

Aurora is another early bloomer that pairs so well with Honey Bee. Aurora is a smaller plant, still nicely rounded, but almost looks like a little tree. Together these 2 varieties are very productive when planted together in the field.

Both are delicious.

06/12/2026

Do you still have a few berries in your freezer? (Don’t worry, I still have some too.) Let’s use them up to make a simple syrup!

Simple syrup can be used for multiple things such as
- a vinaigrette for your salad
- add to club soda for a drink (maybe some vodka too)
-mix with chili paste to marinate meat
-drizzle over ice cream, yogurt, pancakes, waffles…..

Simple syrup is also a great way to use up that last cup of berries from your freezer stash.

Haskap simple syrup

1 cup haskap berries, crushed
1 cup water
1 cup sugar
1 tbsp lemon juice (optional but adds a brightness)
1) add everything to a pot and bring to a boil.
2) smash up the berries more as it heats.
3) turn the heat down and simmer for 15 minutes.
4) allow everything to cool down in the pot.
5) strain the mixture through a fine mesh strainer.
6) press with a spatula or the back of a spooon to squeeze every last drop of juice out.
7) store in the fridge up to 2 weeks.

06/11/2026

Did you know….

We have Guinea fowl roaming the fields? These little dinosaur looking birds won’t bother you while picking but they work so hard all day eating all the ticks and bugs.
You will probably see them and will definitely hear them chatter with each other.

06/10/2026

A few pictures of last night’s incoming storm and some finds in the game this morning. Hoping everyone is safe!

06/10/2026

*pre berry picking season alert*

This is the perfect time to check your freezer for last season’s berries!!!

I found a stash in my freezer and decided it was time to make a bbq sauce to go with some pulled pork. There are many recipes you can find on the internet to follow, but if you’re like me, there’s a chance you don’t have everything on hand and you’re going to improvise anyways.

Haskap BBQ sauce

1 cup haskaps
1/2 cup ketchup
1/2 cup apple cider vinegar
1 to 2 tbsps maple syrup
1/4 cup brown sugar (adjust to taste near the end)
1 tsp garlic (measure with your heart)
1 tsp fresh grated ginger
Healthy sq**rt of sriracha
1 1/2 tsp smoked paprika
Salt and pepper

Put everything in a small pot and heat until is bubbles, then lower the heat and stir often until it thickens.
Smash those berries as you go too.

(sweetening the bbq sauce serves to balance the acidity from the vinegar. You can use whatever you have on hand or a mix, depending on your tastes and pantry. I didn’t have molasses on hand so I used brown sugar and a tbsp of maple syrup, because it’s what was left in the bottle)

Ideas to boost flavour and sweetness
- molasses
- Dark brown sugar
- Maple syrup
- Honey
- Light brown sugar
- Any sugar free sweetener you prefer
Just make sure to add by small amounts and taste as you go.

This was delicious on some pulled pork.

Get creative!