From the field to the kitchen

A cooled slab of our honey caramel before it gets cut and wrapped.

What's new on the farm:

This weekend starts the season of good food and family here in Canada. Happy Thanksgiving weekend to our fellow Canadians!

Andrew and I have lots to be thankful for this year. Most of all, we are thankful for our family members and the people who all make Three Foragers happen, right from the field to your kitchen.

We're grateful for the landowners who let us keep our bees on their land. Some of these friendships go back decades. They started with Andrew's grandpa in Saskatchewan and also his other grandpa on Vancouver Island. Others are only a few years old. Those began when people reached out because they wanted to host bees, and they quickly turned into good friends. Every single one is important for us to have the forage that the bees need to grow and make honey.

We are also thankful for our bee crew. I've described before how beekeeping is a labor-intensive job. But it's not only manual work; it's also highly technical. Looking at eggs and larvae, checking for signs of disease, assessing for hive quality, and more are critical aspects of working with bees.

We are lucky to have our family and hard-working crew who are also diligent and conscientious caretakers. It's how we keep our bees as healthy as we can. Not to mention they do the grueling work of extracting every drop of honey that ends up in your jar!

Another group of people we are thankful for is our kitchen crew, who turn the honey into something delicious and ready to eat. They cream and pack the honey, they infuse our flavored honeys, they cook and wrap the caramels, and most of this is done by hand. They also pack and ship your orders carefully, keep our website running, and take care of any questions and concerns that you have.

Finally, we are so immensely grateful to you for following along our journey. Some of you have been with us for almost 10 years. Some of you are discovering us for the first time. We are honored to make a place in your pantry, your coffee rituals, and your breakfasts. Thank you for sharing your feedback and your reviews, and how our products have become a part of your life. It is amazing to us that we can share our honey so far and wide.

When we first started, we had one small tank and would pack a few hundred jars a season to sell at our table at the Saskatoon farmers' market. We have come a long way from there, but we know that there is a lot of work to do and more ways we can improve our business. We have highs and lows, and we are still going through growing pains. But through it all, you have been alongside us.

We appreciate you choosing to support a small family business like ours. We aren't as slick or quick as a massive corporation. But we can focus on our small-batch quality and the little details to provide something of value to you. In the end, what drives us is connecting people closer to the food that they eat, and we appreciate that you want this too.

For those in Canada, we hope you are enjoying a warm, comforting meal with people you love. For those elsewhere, we wish the same! Thank you for being a part of Three Foragers and Happy Thanksgiving!

Honey Roasted Sweet Potatoes

Sometimes I like a big cooking project, other times I just want something simple and easy that is still delicious and comforting.

This recipe only uses 5 ingredients and elevates regular roasted sweet potatoes with rich butter and caramelized honey.

If you wanted to add one more twist to your Thanksgiving menu, this is an easy one. Or, just have it any time you want something cozy and tasty this fall!

Check out the recipe at the Cheerful Cook.