In the decades since its beginnings as a single acre of strawberries, Krause Berry Farms has flourished under the care and passion of the Krause family. With their unwavering commitment to ethical and sustainable agriculture, the Krauses have grown their Fraser Valley estate into 200 acres devoted to mixed produce, four kitchens, a market, a bakery, a waffle bar, an ice-cream shop, and an award-winning winery. Year after year, close to half a million visitors make their way to Krause Berry Farms to revel in a day of family fun and feast on tasty home cooking, leaving with baskets of berries and lifelong memories.

Now, some of their most beloved recipes are available for all in The Krause Berry Farms Cookbook. Inside this book you’ll find recipes for every meal, snack, and celebration that a cook or baker of any skill level could tackle, including:

• Breakfast and Brunch: Wake up with Krause Berry Farms’ Sensational Cinnamon Buns, Auntie Dona’s Overnight Brunch Eggs, or their famous Waffles.
• Soups: Enjoy a hearty Apple, Cheese, and Cider Soup, Roasted Corn Chowder, or French Onion Soup.
• Main Meals: Feast on wonderful spreads with loved ones such as Corn on the Cob, Six Ways, Cheesy Chicken Enchiladas, Farmers Eat Quiche, or have a pizza party with their popular Roasted Corn Pizza.
• Breads and Muffins: Munch on Hearty Multigrain Bread or Blueberry Muffins.
• Cookies and Bars: Satisfy your sweet tooth with Berry Farm Cookies, Gingerbread People, Gluten-Friendly Almond Crescents, or Colourful Nanaimo Bars
• Cakes and Desserts: Celebrate a special occasion with Berry Merry Christmas Fruitcake or Peach Cobbler.
• Pies and Tarts: Bring a piece of the farm to your table with Krause Berry Farms’ famous Strawberry Custard Pie, Apple Pie, and Pecan Butter Tarts.
• Drinks and Snacks: Serve up an Old-Fashioned Berry Milkshake, Sangria, or Hot Berry Mulled Wine and snack on Fresh-Cut Strawberry Salsa or Roasted Casa Corn Dip.

With something for everyone (even your four-legged friends), this book celebrates fresh-off-the-farm goodness and will inspire you to create with your own local, seasonal produce. Paired with gorgeous photography and charming farm and family tales, The Krause Berry Farms Cookbook transports the warm and fun-loving spirit of Krause Berry Farms right to your kitchen.

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Seafood-Stuffed Artichokes

Bless my husband’s heart—before he met his California wife, he had never tasted an artichoke in any form or fashion. Love changed that, and he is now passionate not only about the artichokes he grows, but also about what he dips his artichoke leaves in. This dish is elegant and simple. The artichoke is stuffed with a rich, creamy, and flavourful filling that complements the earthy tones of the vegetable. In our family we have even been known to auction off our arti- choke hearts to the highest bidder at the table! Who do you think usually ends up the highest bidder?

SERVES 3–4 

3 large artichokes

1 cup mayonnaise

½ tsp kosher salt

½ tsp freshly ground black pepper

1½ cups shredded mozzarella, divided

1 cup fresh baby shrimp, divided

Chopped chives, for garnish

1. Wash the artichokes and trim off the stems and bottom leaves. Cut off any spikes on the tips of the leaves with a pair of scissors.
2. Place the artichokes in a pot of cold water and boil on high heat until the base of each artichoke is fork-tender, 15–20 minutes.
3. Once they’re ready, use a pair of tongs to remove them from the water. (Pick them up so they are upside down. This allows the water to drain out the top of the artichokes instead of running down the tongs and potentially scalding you.) Lay the artichokes upside down as best as possible on a clean tea towel or paper towel to allow more water to drip out.
4. Allow the artichokes to cool enough to handle before cutting in half. The easi- est approach is to cut them upside down from bottom to top.
5. Use a small spoon to remove the stringy edge at the inside bottom of the arti- choke heart.
6. Preheat your oven to 350°F. Line a baking sheet with foil.
7. In a medium bowl, mix together the mayonnaise, salt, pepper, 1 cup cheese, and ½ cup shrimp.
8. Stuff this mixture into each artichoke half and place the artichokes, cut side up, on the prepared baking sheet.
9. Divide the remaining ½ cup shrimp evenly between the artichokes. Then top the shrimp with the remaining ½ cup cheese.
10. Bake until the cheese in the centre of the artichokes melts, 15–20 minutes, then broil for 3–5 minutes, until the cheese on top is completely melted, slightly browned, and bubbling.
11. Enjoy these straight from the oven, sprinkled with the chives. They don’t store well.

 

WINK : Artichokes are delicious cooked as above until step 3, then leave whole, drain, and serve with drawn butter or mayonnaise for dipping the leaves.

Excerpted from The Krause Berry Farms Cookbook by Sandee Krause. Copyright © 2024 Sandee Krause. Photographs by Heather Cameron. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.