VANSCOY, Sask. – Clare Pearson has always enjoyed baking and cooking, so developing ice cream varieties with her orchard’s fruit was just another sweet challenge.
She and her husband Wayne operate Prairie Sun Orchards west of Saskatoon, where they grow a host of fruits including smooth kiwis, sour cherries, blue honeysuckles, strawberries and rhubarb. They also produce a number of ice cream varieties and other prepared goods.
They hire local residents and rely on family to help with picking.
Growing a variety of fruits spreads the risk of crop failures or fluctuating demand, said Clare. Selling processed goods adds value to the fruit they grow and has steadily improved their business’s bottom line.
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They have chosen the Saskatoon Farmers’ Market route but are looking toward retail sales in the future.
“We’re selling ice cream so everyone likes us and everyone is happy,” she said of their business that includes novel flavours like caramel apple ice cream and sour cherry yogurt.
Wayne said their proximity to the major market of Saskatoon is a bonus.
The Saskatoon market is well supported, has a good reputation and is centrally located downtown each Saturday.
“It gets our produce out to a lot of people,” he said of their products, which are the only ones of the kind sold at the weekly market.
When ice cream sales slump due to colder temperatures outside, they supplement with other products like fruit pies, dried cherries and mulled juice.
The Pearsons are working with Homestead Ice Cream of Saskatoon to produce unique flavours for their business but plan to make the frozen desserts themselves in the future.
Clare left her job running a camera shop to tend to the fruit business full-time while Wayne continues to work for a turf company.
“It’s a lot on my plate but right now I have to do that to get by,” said Wayne, whose training from Fairview College in turf grass management, plant physiology and irrigation has served well in the orchards.
The Pearsons hope that being at the leading edge of the curve and among the first to plant new fruit varieties will pay off in the long run.
They admit to doing little marketing or research before joining the fray, instead putting their faith in the potential of Saskatchewan grown fruit.
“We just jumped in with both feet and decided we would make it work,” said Wayne.
Saskatoon Berry Vinaigrette
3/4 cup (175 mL) RED WINE VINEGAR
3/4 cup (175 mL) SASKATOON BERRIES
2 tbsp. (30 mL) BORAGE HONEY OR
LIQUID HONEY
1 cup (250 mL) CANOLA OIL
1 tsp. (5 mL) CHOPPED FRESH THYME
1/4 tsp. (1 mL) SALT
1/4 tsp. (1 mL) GROUND BLACK PEPPER
Place berries, vinegar and honey in a saucepan. Bring to a boil; simmer for four minutes to soften berries. In a blender or food processor, puree berries with canola oil, thyme, salt and pepper. Do not crush all berries, leave some whole for texture. Cool and enjoy. Yield: One cup (250 mL).
Source: The Fruits Of Our Labours by Saskatchewan Fruit Growers Association, 2005.
