Do Yourself A FlavourDo yourself a flavour is our motto at SUNSHINE FARM, where we are committed to creating products that are packed with the flavours of Prince Edward Island.
We first began 'jamming' and 'doing the salsa' in 2000 and over the years our product line has expanded to include over 160 jams, jellies, oils, balsamic vinegars, chutneys, relishes, sweet sauces, hot sauces and more. In order to ensure our products are made with the very highest-quality ingredients, we grow our own berries, vegetables, herbs, and more using natural, non-chemical growing methods. All of our products are made in small batches at our on-farm provincially-inspected facility in Guernsey Cove, Prince Edward Island. Ina Proeber, owner/operator, lead recipe developer, and head cook is constantly searching for new flavour combinations and products that will wow your tastebuds. We hope you'll do yourself a flavour and try her delicious SUNSHINE FARM creations! |
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Where to Find Us
SUNSHINE FARM is a member of the Charlottetown Farmers' Market Co-operative, located at 100 Belvedere Ave., Charlottetown, Prince Edward Island. You can find us there every Saturday from 9am and 2pm.
From July to September SUNSHINE FARM is also at the Downtown Farmers' Market on lower Queen Street (starting at Grafton St.), Charlottetown. This market is open every Sunday, from 11am to 4pm, during the summer season.
We also have an online shop featuring SUNSHINE FARM and offer pick-up options in PEI.
SUNSHINE FARM is a member of the Charlottetown Farmers' Market Co-operative, located at 100 Belvedere Ave., Charlottetown, Prince Edward Island. You can find us there every Saturday from 9am and 2pm.
From July to September SUNSHINE FARM is also at the Downtown Farmers' Market on lower Queen Street (starting at Grafton St.), Charlottetown. This market is open every Sunday, from 11am to 4pm, during the summer season.
We also have an online shop featuring SUNSHINE FARM and offer pick-up options in PEI.
What We Make
We make a wide variety of jams, jellies, salsas, sauces, oils, vinegars, preserves, chutneys, relishes, and more. In total, SUNSHINE FARM has over 160 products in its line. You can find many of them in our soon-to-be-opened online shop, while others are seasonal or can be made upon request.
We believe that the only way to create an exceptional food product is to use the freshest and highest-quality ingredients. That's why we grow as many of our own ingredients right here at SUNSHINE FARM as the PEI climate will allow. We are committed to using non-chemical, natural growing methods and creating products that have no artificial ingredients.
We make a wide variety of jams, jellies, salsas, sauces, oils, vinegars, preserves, chutneys, relishes, and more. In total, SUNSHINE FARM has over 160 products in its line. You can find many of them in our soon-to-be-opened online shop, while others are seasonal or can be made upon request.
We believe that the only way to create an exceptional food product is to use the freshest and highest-quality ingredients. That's why we grow as many of our own ingredients right here at SUNSHINE FARM as the PEI climate will allow. We are committed to using non-chemical, natural growing methods and creating products that have no artificial ingredients.
SUNSHINE FARM in the News
Jam Session, published on June 25, 2012. Written by Mary MacKay. The Guardian, Prince Edward Island
Sunshine Farm owner Ina Proeber is preparing to deliver her jams and jelly wares and more to customers at the newly renamed Friday Co-op Farmers Market
Topics : Rossingnol Estate Winery , Atlantic Food Co-op , P.E.I. Co , Queen Street , Charlottetown , Murray Harbour
Some days Ina Proeber’s typically spotless kitchen is just jam-packed.
This is during prime preserving time when she’s busily putting up a spread of homemade jams, jellies, bread dipping oils, flavoured oils and more.
It’s all part of her line of 150 products for her company, Sunshine Farm, that she sells at locations such as the newly renamed Friday Co-op Farmers Market on Queen Street in Charlottetown, which opens for the summer season on Friday, June 29.
“I called it Sunshine Farm because it is sunnier out here. Strangely, it may be raining in Murray Harbour and we have sun out here, so I thought it was an appropriate name,” smiles Proeber from her Guernsey Cove property.
Originally from Germany, she immigrated to British Columbia in 1995 and after building a potential retirement home in Guernsey Cove in 2000 she moved there fulltime two years later.
The jams themselves have deep roots, stemming back in time through her maternal family line.
“My mom was always putting things away, preserving everything in the fall and that’s how I learned,” Proeber says.
The backyard of her childhood had a few quince trees, some gooseberry bushes, currants and more, which made for easy gathering.
So when she purchased her Prince Edward Island property, which overlooks the Northumberland Strait, she immediately put plans into place for an orchard and a bevy of berry bushes and sourced out some prime wild spots for cranberry picking and such.
She also sources product from other local growers, but the exotic ingredients, such as clementines, are imported.
Summer and fall are prime picking times for Proeber, who freezes her produce and then in the winter months works her preserving magic to transform them into jams, jellies, marmalades, flavoured bread-dipping oils, pickles and more.
She also makes wine jellies, which use wines from Rossingnol Estate Winery in nearby Little Sands that are sold onsite there.
Gradually Proeber progressed from a typical Bernardin jar with a hand-printed label to a more personalized product package. She also developed her Sunshine Farm logo and Do Yourself a Flavour slogan.
“It’s been a step-by-step process; it’s been 12 years now since I started, and every year something changes,” she says.
Over the years she has presented her products to the public at local flea and farmers’ markets, the most recent of which is the Friday Co-op Farmers’ Market on Queen Street.
“I cook everything from scratch . . . . I was always very interested in healthy food and cooking healthfully and using healthy ingredients, and that’s part of it — not using that (store-bought) salad dressing and those things,” says Proeber, who recently introduced a berry sauce in various flavours that can be poured over ice cream, waffles or pancakes.
“It’s fun to do something new from time to time,” she says.
And it’s always a learning experience.
After years of experimenting, Proeber is still discovering new jam-making tricks, like not making jellies on a rainy day because it wil not set properly due to the air pressure.
“You always learn something,” she says. “There’s no end to it.”
Topics : Rossingnol Estate Winery , Atlantic Food Co-op , P.E.I. Co , Queen Street , Charlottetown , Murray Harbour
Some days Ina Proeber’s typically spotless kitchen is just jam-packed.
This is during prime preserving time when she’s busily putting up a spread of homemade jams, jellies, bread dipping oils, flavoured oils and more.
It’s all part of her line of 150 products for her company, Sunshine Farm, that she sells at locations such as the newly renamed Friday Co-op Farmers Market on Queen Street in Charlottetown, which opens for the summer season on Friday, June 29.
“I called it Sunshine Farm because it is sunnier out here. Strangely, it may be raining in Murray Harbour and we have sun out here, so I thought it was an appropriate name,” smiles Proeber from her Guernsey Cove property.
Originally from Germany, she immigrated to British Columbia in 1995 and after building a potential retirement home in Guernsey Cove in 2000 she moved there fulltime two years later.
The jams themselves have deep roots, stemming back in time through her maternal family line.
“My mom was always putting things away, preserving everything in the fall and that’s how I learned,” Proeber says.
The backyard of her childhood had a few quince trees, some gooseberry bushes, currants and more, which made for easy gathering.
So when she purchased her Prince Edward Island property, which overlooks the Northumberland Strait, she immediately put plans into place for an orchard and a bevy of berry bushes and sourced out some prime wild spots for cranberry picking and such.
She also sources product from other local growers, but the exotic ingredients, such as clementines, are imported.
Summer and fall are prime picking times for Proeber, who freezes her produce and then in the winter months works her preserving magic to transform them into jams, jellies, marmalades, flavoured bread-dipping oils, pickles and more.
She also makes wine jellies, which use wines from Rossingnol Estate Winery in nearby Little Sands that are sold onsite there.
Gradually Proeber progressed from a typical Bernardin jar with a hand-printed label to a more personalized product package. She also developed her Sunshine Farm logo and Do Yourself a Flavour slogan.
“It’s been a step-by-step process; it’s been 12 years now since I started, and every year something changes,” she says.
Over the years she has presented her products to the public at local flea and farmers’ markets, the most recent of which is the Friday Co-op Farmers’ Market on Queen Street.
“I cook everything from scratch . . . . I was always very interested in healthy food and cooking healthfully and using healthy ingredients, and that’s part of it — not using that (store-bought) salad dressing and those things,” says Proeber, who recently introduced a berry sauce in various flavours that can be poured over ice cream, waffles or pancakes.
“It’s fun to do something new from time to time,” she says.
And it’s always a learning experience.
After years of experimenting, Proeber is still discovering new jam-making tricks, like not making jellies on a rainy day because it wil not set properly due to the air pressure.
“You always learn something,” she says. “There’s no end to it.”
