Irresistible Flavours: Healthy Food

Fresh certified organic ingredients are integral to the growing, blending, and preparation of theses unique spreads, dips, hors-d’oeurves, antipasto, pickles, crudités and seasonings.

These flavour innovations have made August’s Harvest offerings the flavour profile preferences of chefs and gourmands across North America. The creative aspect of cooking a good tasting and good looking meal are both exciting and relaxing. Since we all like comfort food, these recipes have been formulated with ease of use and a particular taste profile in mind.

ROAST GARLIC PURÉE
 Roast pureé captures your attention by transforming mash or roast potatoes into the main event. Use it in all forms of dressings, marinades, oils, spreads, dips, soups bases, sauces, pizzas and tapandes and cheese sauces. It sets the standard for cream,goat or sheep cheese dips. Our roast puree’ has a Far Eastern taste profile, which allows it to be the base for either savoury or sweet profiles.

TOMATO ANTIPASTO – BITE
 This blend and texture makes a magic spread mixed with goat, sheep or cream cheese, on sandwiches, and pizzas . A feast for the eye and palate straight up on crackers or mixed with yogurt, sour cream or cheese for canapes, and of course chips or nachos. Barbecued or baked chicken, fish and meat balls lap up the tomato garlic flavour. Pasta, potato ranchero and rice all gain flavour points from a simple dab. However in our family, it doesn’t get any better than on eggs, whether poached, fried, scrambled, deviled, or in omelette.

PICKLED GARLIC FLOWERS
 Don’t be embarrassed, as it is not uncommon for the pickles from the “first jar” to disappear before the lid is closed. Obviously they are appreciated "straight from the jar" but they can also be a unique enhancement to many dishes:
• Garnish the spectrum of entrees, salads and soups.
• Slice on to your favourite sandwich.
• Use in place of capers or chopped scallions.
• Add what is missing to your favourite salads.
• As cocktails swizzles – make Bloody Caesars & Martinis bloody good!
• When the flowers are gone make a hearty soup base.
• When the flowers are gone, use the brine to perfect salsas, dressings, vinaigrettes and sauces.

RED PEPPER GARLIC DIPPING SAUCE OR GLAZE
 Delicious whether served hot or cold. The delicous counterpoint to curries, savoury pork, chicken, lamb and vegetarian entrees or appetizers like spring rolls. Bake a wheel of bree in the oven 10 minutes, cover with a third of a jar of Red Pepper, hand out cute little serving utensils.... then get out of the way!

GINGER HONEY GARLIC GLAZE OR SAUCE
 Used on Spring rolls, egg rolls, sausages, chicken and pork, whether roasted or barbecued by glazing just prior to serving, or as a cold or hot dipping sauce. Baked salmon with this glaze has been the latest and greatest buzz among followers of August's Harvest. (it is good) Then from sublime to banal, regulars use it on toast. Bake a wheel of Bree in the oven 10 minutes, cover with a third of a jar of Ginger Honey Garlic, hand out cute little serving utensils.... then get out of the way for the 2nd time!

CRUNCHY PICKLED GARLIC
 The apple cider vinegar acts as an aid to digestion providing a subtle sweet enhancement. Then an even hand with peppers provides an appropriate dash of heat, to make them the first to disappear from the crudites plate. Great straight from the jar, in a martini, or sliced on salads or entrees.

GARLIC IN OLIVES – PICCOLOED
 Gives new life to Greek and other salads, Great as a garnish to savoury entrees, and a special find in chunky tomato, alfredo, or marinara sauces. Is this the greatest olive invention since...the olive? You tell us. A smash hit with martini aficionados of every persuasion.

ROAST GARLIC PURÉE
Roasted Garlic, has become a staple in many kitchens and with food processors across North America. Its origin is found in French and South European cuisine. Roasting rounds out stronger garlic flavours, to deliver a nuttier, sweeter and subtler taste profile.
      190 ml       
TOMATO ANTIPASTO – BITE
No lumpy chunks falling off your cracker, and no fishy taste... Sorry. Most guys bring home the bacon, my wife says bring home the Antipasto!
      190 ml       
PICKLED GARLIC FLOWERS
Commonly known as "stems" “scapes” or "tops", these tender green flowers appear in early June on garlic plants native to northern climates. This allium delicacy is highly prized and widely used in Korean, Southern & Eastern European cuisine because of its subtle garlic flavour, tendercrisp texture, and nutraceutical potency. Without question, garlic flowers are the best kept garlic secret in North America. The fresh "stem" or "flower" is available for only a few weeks a year, so August's Harvest has them pickled for you to enjoy year round.
      375 ml       
RED PEPPER GARLIC
DIPPLING SAUCE OR GLAZE
This tangy, not-too-sweet, not-too spicy, ruby glaze and dipping sauce will push boring old plum sauce or traditional pepper jelly right off your pantry shelf. We’ve blended sweet red peppers, lots of garlic and just a touch of heat.
      190 ml       
GINGER HONEY GARLIC
GLAZE OR SAUCE
Is there any better triple taste combo? Nuetracuetically the same is true!
      190 ml       
CRUNCHY PICKLED GARLIC
GLAZE OR SAUCE
Some Cultures eat on average 50 pounds of garlic per year. That culture says their garlic pickles 'must have crunch' .. and these do! An old Polish secret gives these pickled cloves the unique texture, and as well is able to transform the acrid taste often associated with pickled garlic.
      190 ml       
GARLIC IN OLIVES - PICCOLOED
Martini Magics! Rich, round, bite size flavour make the the flavour blends of this jar, this President’s Choice.
      190 ml