PEIL FALL24:WIN25 ISSUU

FOOD & DRINK

“Our products are exported to countries like Australia, Taiwan, China, Switzerland, and Vietnam. From the beginning, we have been certified organic. Though it is a challenging way to farm, we believe in selling only what we would consume ourselves.” - William Bevan

ELLA'S FOREST

A Growing Family Business By Alana Lauren Photos Ella's Forest

E lla’s Forest is a 400-acre family farm in the heart of PEI, named after the owner’s daughter, Ella. “We specialize in growing organic wild blueberries, which we turn into powder and, more recently, juice.” Owner William Bevan said, “Our products are exported to countries like Australia, Taiwan, China, Switzerland, and Vietnam. From the beginning, we have been certified organic. Though it is a challenging way to farm, we believe in selling only what we would consume ourselves.”

Their organic blueberry powder is a fine, purple product packed with antioxidants and perfect for smoothies, yogurt, ice cream, or sprinkled on cereal and oatmeal. It can also be added to pancake batter or used to naturally flavour cakes, cupcakes, and icing—offering endless healthy possibilities. “Each 250g bag of our powder contains over 4,000 organic wild blueberries, grown right here on our farm in PEI.” Says Bevan, “With no added sugars, oils, preservatives, or fillers, it

is 100% pure blueberries. This makes it an ideal choice for boosting antioxidants in recipes and for heavy metal detox diets.” The berries are harvested from naturally occurring low-bush blueberry plants, found only in select areas of North America.

You can find Ella’s Forest’s products on their website and in select stores across the Island.

ELLA'S FOREST 3577 Five Houses Road, Fort Augustus 902.218.7575 ellasdad@ellasforest.com ellasforest.com

These berries are rich in anthocyanins, with four times the levels of

cultivated blueberries. “We dehydrate our berries at low temperatures, preserving both their flavour and nutritional value,” Bevan says.

PEI LIVING MAGAZINE / 16 / VOL 8 . ISSUE 2

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