What A Winter!

I guess a hearty HAPPY NEW YEAR ! is in store, keeping in mind that a frog’s new year is about the same time as what seems to be Easter to most. What’s the use of having New Years in the middle of a great sleep, when you can make it a leap into spring thing instead?winter It has been quite a winter with several long cold months again this year. Over the winter, some changes were made to the labels, so this summer look for a more colorful label and a little ” Santa Fe ” history tagged on. Also take note of the refreshing claims of having NO: Salt, Gluten, Preservatives, or Colour added! The products have always been this way, I just got around to putting it all on the label. A healthy change was that the modified corn starch has been replaced with a more accepted rice flour as a thickener. Comparing the Santa Fe Sauces with most other sauces and salad dressing, you will find us to be much lower in calories and sugar. So relax and enjoy a Santa Fe Saucy Summer. We will post the new look in June when they come out.

It is pruning season here at the Santa Fe so I’m feeling.., well.., fatigued. By day I crawl through the trees trimming and cleaning, and by night I try to figure out how to get the cherry into the Caramilk bar. All the while trying to patiently wait for that warm spring weather we so badly crave. I’m not going to promise to get back to you real soon because I hate breaking promises, but I will try to keep in touch better than I have. Just the other day, that was my New Year’s resolution, Not to procrastinate so much.

See Ya Later Ali….frog       SFF


What do Dr. Oz and The Santa Fe Frog have in common?

frog_jumping_croaking_mcThey’re both leaping up and down with excitement about the benefits of sour cherry juice.

Cherries, such as the Carmine Jewel, are extremely high in anti-oxidants, anti-inflammatories, and contain natural melatonin, to help you sleep.

Suffering from gout, or muscle and joint pain?  This could be your answer.

Click the link below and check it out.

Come see me at upcoming shows to check out all fine Santa Fe Food Company products.


The Santa Fe Frog has surfaced. Out of the mud and into the orchard!

Well, not quite yet… but soon.

frog_croaking_lwIt’s been a long winter, with lots of snow.  Although good for moisture, the late spring has put me a little behind. The Carmine Jewel sour cherry orchards had a heavy blanket of snow until just a few days ago. This will shorten the pruning window and is likely to put blossoms back a week or so but mother nature will do what she sees fit, and we will put up with what ever she throws our way.   Such is life.

Although I’m Feelin Finer than Frogs Hair, it might take a few days to totally wake up to the duties at hand. The big event will be to gather ” the crew ” together for another processing stint at the U of S. Before doing that, we will be sure to have a  ” Safety Meeting ”  to check the health and well being of everyone involved. We can’t have anything but a positive attitude hangin out round here. Although there is nothing new coming out at this point, there are a couple things in the works so relax and enjoy the spring that finally came. Things are going to be active for a while but I promise I will report in soon, as I have great news about a whole new area that the Santa Fe Food Company products. can be found.  This really is something for me to “croak” about!  Until then,  Keep your powder dry,  and keep on Dippin!   SFF


I’m excited about 2013!

That’s right, the many prospects that are sure to present themselves in 2013 have got the Santa Fe Frog leaping up and down!

But before I get into what’s happening next I would like to say a Great Big Thanks for all of the support and encouragement over this past year.

2013 promises to be another busy year.  It will really kick in with me attending a tradeshow in Vancouver on January 27th and 28th.  This show, put on by the CFRA (Canadian Restaurant and Foodservices Association), is the BC Foodservice Expo.  Part of this show is a Chef’s Competition, of which, I’m proud to say, Santa Fe Food Company is one of the participating product sponsors.


Harvest is done; processing is done; Christmas is next!

And what a fine harvest it was!  The days were long; the nights were short; the work was hard.  But, the end results were certainly worth it.

A great big thank you to those of you who helped.  To my sister, Norma Grace for driving truck, overseeing the sorters and just keeping peace; to my Mom (Miss Ellie) for bringing lunches to my help; to the help themselves, and, to the parents of my help, for getting them up so early in the morning to make it to work. We all worked hard to get them off and in the freezer for the winter processing. Thank you.

Recently the “crew” turned many of those pounds of Carmine Jewel Sour Cherries into more fine Santa Fe Food Company products.  This, of course, included Rib N Wing Sauce, Chertney; and Chelish.  By the way, my ” CREW ” is made up of the greatest family and friends a man could hope for. You know who you are, and I will never forget. THANKS CREW, you’re the best.

There will be plenty of opportunity for you to stock up for Christmas at the upcoming shows, or at many fine retailers.  Santa Fe Food Company products make wonderful gifts, or are great for your own use to help make that perfect Christmas snack.

The uses are so varied and many, that, “Your Imagination is your Limit”.





Prairie Fruit

I recently read a very interesting article in an issue of the Gardener for the Prairies.

The article, by Carissa Halton, was on Fruitscaping.  Part of it was written about Carmine Jewel Sour Cherries, and others, as developed by the University of Saskatchewan.

Carissa also had this FRUIT FACT: Prairie fruit is almost always smaller than commercial varieties and always has a seed or pit.


Harvest time is now!

When you last heard from the Santa Fe Frog, we had just introduced the latest sour cherry product “Chelish”.

Since then the cherries have been growing, and developing.  Beautiful plump Carmine Jewel Cherries, growing row by row.

Although, when the photos were taken, the cherries weren’t quite ready for harvest, but the extreme heat with no rain in July, has brought it on very quickly.


This is a very busy time of year, finding help that can work the long hours to help package and freeze the cherries as soon off the trees as possible.   Days are long, work is hard, but the rewards are endless.  Just think of how may bottles of Chelish, Churtney, and Rib N Wing Sauce these beautiful “jewels” will produce, with a small mention of the very healthy  Santa Fe Sour Cherry Juice that will soon be available.

I can taste it already!

So, if you are looking for me, please be patient.

I’ll get back to you as soon as I can.


Introducing Chelish…

Recently the Santa Fe Food Company “crew” processed cherries at the Food Centre, located at the University of Saskatchewan.

We all had our jobs; we worked hard; we had fun!

We laughed; we sang; we concentrated; we maybe even swore (just a little)!

Suze filled the bottles, and in her spare time pretended she was Lady Liberty!









We made product…lots of it. Ingredients blended; procedures followed; bottles filled; labels applied; product marked and packaged…all in a week’s work.  One of the products is the latest in the line of Santa Fe Food Company sauces… Chelish.

This promises to be another winner. Miss Ellie says, ” it even makes a hot dog taste good “.  Use it like you would use relish.  Like all of our products, it has no salt, no artificial flavour or colour, no preservatives.  The evening we made Chelish, we had it on barbequed smokies.  How delicious was that?  Mmmm… gotta go, I’m getting hungry!

So to all of you who helped make these products, and to all of you who will be enjoying them…




“The Company Picnic”

Well, it wasn’t really a company picnic, but rather a gathering of family and friends.  There were a few of us there that have helped with the processing of Santa Fe Food Company products, one of which was Suz.  She’s the one that came up with “The Company Picnic” name.

It was at this event that we all got a sneak preview of the latest product, Chelish.  This promises to be every bit as delicious as the other sour cherry sauces and dressings.

Sunday included a brief tour of “The Santa Fe”.  The over 2400 Carmine Jewel Cherry bushes, in full bloom, was a sight to behold!  Set in a small valley, the sea of white blossoms, gently waving in the breeze, was both stunning and tranquil, at the same time.

Usually grain fields would be in this area, so it’s amazing to think that a sour cherry orchard could be found in the middle of the Canadian Prairies.

The “crew” will be at the U of S in Saskatoon, in the near future.  We will be processing Chertney, Rib n Wing Sauce, and of course, Chelish.

But, I can’t get too far ahead of myself, so you’ll just have to check back soon.  I’m sure it will make for another interesting Frog Blog!




Sour Cherries

Don’t let the name fool you!

Carmine Jewel ( Prunus ‘Carmine Jewel‘) is the first in a series of cherries being released by the University of Saskatchewan’s hardy cherry development program. As an edible, it has all the delicious qualities of the tart cherry – the same bold taste with a deep red color.




This variety is recommended as the best for preserves, and makes incredible, and unique, sauces and dressings.


Carmine Jewel is quite the ornamental, too – an abundance of white flowers in spring,  showy red fruit in summer, and a pleasing orange/yellow fall color, with the deep red stems of the cherry throughout the winter.