Edible Notables: Sarah's Staples

Do you love meticulous chores like folding laundry and rolling coins?

If so, maybe you should take up canning. 

Sarah loves methodical processes like folding laundry. So when a friend invited her many years ago to do some canning, she immediately fell in love with the methodical, logical process that went in to making jam and pickles. “I loved being able to control the quality of the ingredients involved in the recipes,” she says. 

That spark of interest really ignited six years ago when they bought a home in North Saanich. Her husband, an avid gardener, began producing 50lbs of tomatoes and zucchini, so Sarah took it upon herself to preserve it all. She took what she had learned about jams and pickles and expanded into trying relish, chutneys, sauce and mustards—all of which are now usual products for her hobby-turned-busines, Sarah’s Staples.

Now into her fourth year in the farmers’ market circuit, she has an assortment of jams and mustards in stock at all times. “These are my ‘Staples’ that I personally love to eat and feed my family with, and what I always want to have on hand in my own kitchen,” she explains. Everything else she makes, from BBQ sauces to relishes and assorted pickled vegetables, is usually inspired by what is in season locally. And if she doesn’t make something but you inquire about it, there’s a good chance she’ll look into making it in the future. “One of my favourite things is when someone asks me if I make a particular product. Usually the answer isn’t just ‘no,’ it’s ‘let me try, and then I’ll let you know.’”

A one-woman-show, Sarah is behind the cooking, social media, marketing and brainstorming (though her husband and son are in charge of the very important taste testing and final recipe approval process!). She creates her products in her VIHA-approved kitchen rental space. “Nearly all my products begin with a basic recipe,” Sarah explains. “The first time I make an item, I make a test batch as-written, taste it, and then the fun begins.” She experiments with different produce options and spice combinations until she has a flavour profile she’s proud of. She then sends a sample for lab testing to ensure it is safe for storage and sale. 

While she may be a one-woman-show, she’s also recognized that just because you can do everything, doesn’t mean you should. “I have learned several new business-related skills, but certain aspects (bookkeeping and website development, for example) are areas where it is a better use of my time to outsource to experts than to add to my personal to-do list,” she says. “Though I am capable of learning these skills, it’s a more efficient process with a better end result to utilize other peoples’ talents—and it allows for me to spend more time in the kitchen, where I enjoy that creative process so much more.”

Though her business has grown over the last few years, she’s approached its growth the same way she approaches folding laundry, or canning pickles—methodically and thoughtfully. “Most of what has evolved has developed at a slow and steady pace. I have made a consistent effort to not do too much too soon, so I can ensure that what I commit to is sustainable for my balance of family and business commitments.” She’s also learned the value of saying “no” when something doesn’t feel right. “New challenges and opportunities will come and go. Passing on one opportunity because it’s not the right time does not mean you won’t be able to grow in another area later on,” she advises. 

This year, she plans to focus on expanding the geographical area she offers her products in. Most of her markets have taken place in the Saanich Peninsula, so she’s looking to make it accessible to those in the downtown and Westshore areas. Beyond that, “We will see how it all develops as I go.”