byJoieFarm General Manager/January 27, 2026/inNews
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Naramata, BC
Tel: 250-496-0093
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This savoury-sweet blueberry compote was created by our friend Dawn at Naramata Supply Co., and it’s a perfect example of what happens when abundance meets creativity. As a first-year micro nursery and farm, Dawn and her team wildly underestimated just how many pepper seedlings they’d actually need. Spoiler: not nearly as many as they planted. The result? A glorious bumper crop of peppers in 2025.
A Delicious Problem to Have
When life gives you way too many peppers… you make pepper jelly.
That pepper jelly – grown and made right in Naramata – becomes the quiet hero of this dish. Paired with BC blueberries (fresh or frozen), creamy whipped feta, and crisped focaccia, it’s a cozy, wine-country appetizer that proves preserved summer flavours shine brightest in January.
Serve it as a relaxed starter for two, or scale it up for friends. Either way, don’t skip the bubbles – we love this with Plein de Vie for a bright, celebratory contrast.
This dish is a little reminder that farming – like winemaking – is part planning, part surprise, and part joyfully figuring out what to do with way too much of a good thing. And honestly? We wouldn’t have it any other way.
The Recipe
Savoury Blueberry Compote
Ingredients
• 1.5 cups blueberries (fresh or frozen)
• 1 small shallot, minced
• 1 Tbsp Naramata Supply Co. Naramata Pepper Jelly
• 1 – 2 tsp balsamic vinegar
• 2 sprigs fresh thyme
• Salt & pepper, to taste
• Olive oil
• Fresh lemon zest
Method
Sauté the shallot in olive oil over medium heat until soft. Add blueberries, pepper jelly, balsamic vinegar, and one sprig of thyme. Cook for 10 – 15 minutes, stirring occasionally, until the mixture thickens into a compote. Remove from heat and let cool. (This can be made ahead and stored in the fridge.)
Whipped Feta
Ingredients
• ½ cup Macedonian feta
• 2 – 4 Tbsp sour cream
Method
Blend until smooth and creamy. Adjust sour cream for desired texture.
Focaccia Crisps
Slice focaccia about ½-inch thick, brush lightly with olive oil, and toast in the oven until golden and crisp.
Spread whipped feta onto a serving plate, leaving a soft swoosh. Spoon the blueberry compote over top, allowing some feta to peek through. Finish with fresh thyme, cracked black pepper, a drizzle of olive oil, and a touch of lemon zest. Serve focaccia crisps on the side. Serves: 2 – 4 as an appetizer
