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Rosy Farms is striving to make haskap the next great super fruit. Leanne

The dream started in 2005 by planting a test orchard of currants, sour cherries and haskaps on a family farm. The bugs loved the currants, deer ate the cherries and Andrew found his vision in haskaps.

In 2014 Andrew bought a 76-acre farm, just north of Alcomdale and by 2015, with the help of his family, they amended the land by planting a cover crop starting from scratch. In 2016, he prepared a 26-acre orchard site, planting 10,000 haskaps and added another 16,000 in 2017 with the goal of creating the highest quality fruit possible.

In an organic and holistic process, Rosy Farms owner Andrew Rosychuk strives to create one of North America’s healthiest foods. This newest super fruit derives from the honeysuckle family, also called honey berry.

The Japanese indigenous Ainu people gave this fruit the name “Hasukappu” which means “little presents on the end of branches”. Naturally growing in the northern hemisphere, this wild fruit features an explosion of flavor; ¾ blueberry and ¼ raspberry, with undertones of black current and elderberry.

As Rosy Farms continues to grow and develop, their future goal includes building a processing chain, which means they need more equipment – namely a Haskap harvester. Also, they are targeting an I-individually quick-frozen processing facility in 2019 to remain competitive, while also opening doors for local Alberta growers.

To learn more about haskaps and the innovation prevalent at Rosy Farms, discover more at

Fresh Haskap Berry Crumble  

Heat oven to 350o F.


4 cups of fresh haskap berries

1 cup sugar or sweetener of your choice

½ cup flour

Mix berries, sugar and flour in a bowl then transfer to a 9X9” baking dish

Crumble topping:

1 cup flour (of any kind)

1 cup quick cooking oats

½ cup brown sugar

½ cup butter

Mix by hand in a bowl

Spread over berries in baking dish

Bake for 20 to 25 minutes

Haskap Berry Chutney

Very good with pork, wild meat, sausage or any kind of cheese or cream cheese on crackers. Also try as a topping for baked Brie cheese with almonds.

3 cups of fresh or frozen haskap berries

1 large onion

1 green apple

2 cloves of garlic

1 cup of sultana raisins

½ tsp each of cinnamon, allspice, curry powder, ginger

¼ tsp ground cloves

¼ tsp chili powder

½ tsp salt

1 cup brown sugar

¾ cup cider vinegar

Combine all ingredients in a medium to large saucepan.

Bring to a boil, then turn down to simmer for at least an hour, stirring occasionally to prevent sticking until it has reduced enough to become slightly thickened.

Ladle into sterilized jars OR cool down and freeze in small portions.

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