Wooden Gate Cider

Located in rural Manitoba, just outside of the small community Pilot Mound, Wooden Gate Cider is owned and operated by husband and wife duo – Clinton and Pamela.

Passionate about well-crafted reserve ciders and wines, together, they are creating 100% Manitoba made delicious, international award winning cider and wine.

Head Cider maker, Clinton Cavers has been making hard cider, wines and beer for nearly 20 years. His love for Manitoba fruit shines through in incredibly tasty local cider. Manitoba has a lot of unwanted or wasted prairie fruit. Wooden Gate Cider uses that unwanted fruit, either through local organizations participating in their apple fundraising program or buying fruit from your backyard tree directly from you. These apples, along with specific Manitoba varieties and local berries and fruit, are blended into the best vintage cider Manitoba has to offer.

Every year brings in a new taste of the Prairies. Some of this year’s reserve offerings are Orchard Queen, a 100% Kerr crabapplecider, Late Harvest, a hard cider that has been picked late in the season, and an as yet unnamed cider, a special blend of late harvested apples from old orchards in Manitoba.

These vintage ciders are released once a year and change each year, based on the fruit itself, the growing conditions, and harvest conditions.

These small batch ciders are limited in quantity, and you will have an opportunity to buy them at the annual Cider Release party in June, 2023. In conjunction with World Cider Day, the new vintage release weekend is June 2, 3 and 4th, 2023.

This release party is a must attend event, and one that will kick your summer off right.

Wooden Gate Cider

Order online: www.louisemb.com/m/wooden-gate-cider woodengatecider@gmail.com

204.245.0636

Items from the Pennyloaf

Pennyloaf Olive oil

1 large jar of Pennyloaf Olive Tapenade

1 jar of Pennyloaf Black and White bow tie pasta

Coarse salt with herb

4 mild Italian sausages cut in cubes/sliced and casing removed

3 tablespoons of olive oil

3 large cloves of peeled and finely chopped garlic

3 tbsp of coarsely chopped parsley to finish with 2 pinches of salt

4 hefty tbsp of the olive tapenade

1. In a medium skillet on medium heat, add olive oil.

2. Once heated, add salt and garlic. Stir until the garlic is coated in the oil and salt.

3. Add sausage and cook until browned.

4. Add olive tapenade and cook for another 5-6 min (till the sausage is coated and asauce is created from the oils of the tapenade.)

5. While the sausages are being cooked, in a separate pot, bring 8 cups of water to a boil.

6. Add salt or oil to the water and add pasta.

7. Place cooked, drained pasta into a large bowl, add in the sausage and all the sauce.

8. If it’s dry, mix in another tablespoon or two of the tapenade and drizzle with olive oil.

9. Sprinkle the parsley on top and serve hot.

Pasta is ready when they float to the top. Taste for texture. If you prefer al dente, remove right away or cook slightly longer for a softer texture

Items from the Pennyloaf

1 small jar Pennyloaf Pesto

1 fresh baguette

1 jar Pennyloaf Hot Honey

Coarse salt with herbs

Pennyloaf Olive oil

1 baguette cut in half then sliced down the middle

1 tbsp Hot Honey for drizzling

1 small box of small heirloom tomatoes, sliced into rounds

2 chicken breasts, skinless + boneless

5 tbsp olive oil

2 pinches of salt

10 basil leaves, coarsely chopped

Shredded mozzarella

1. Wash and dry chicken. Coat with 2 tablespoons olive oil and 2 pinches of salt. Cook in a skillet or in the oven.

2. Cool the cooked chicken, then shred and set aside.

3. Preheat the oven to 375 degrees.

4. Cut the baguette in half and then sliced down the middle so that you have 4 long slices.

5. Spread the pesto on each slice, place the shredded chicken evenly across the slices.

6. Add the tomatoes then top with mozzarella cheese.

7. Sprinkle the tops with basil and put on a baking pan.

8. Bake till bread is lightly crusted and cheese is fully melted. Remove from oven.

9. Drizzle with the hot (spicy) honey and serve.