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I often describe Birch Syrup as Maple Syrup's stronger cousin. Made in a similar method to maple syrup but with a much higher rate of reduction, this thick syrup has a strong rich flavor. Similar to mollasses it is often used used in cooking to give flavor to sauces and gravies. It also makes a great glaze by drizziling over vegetables being roasted or sauteed. Add a bit to ice cream and get a true taste of the canadian winter mid summer.

Our wild blueberries are being hand gathered in Northern Ontario and Quebec in the same way they have been gatherd for thousands of years. Not to be confused with the high-bush large blues, these little berries are unsurrpassed in flavour and contain an impressive amount of anti-oxidents for something so small. Be sure to try but be prepared to be unsatisfied with all others from that point on.