There's Gold in Them Thar Hills

Photo by Chantelle Watt
If this year's harvest yields 150,000 flowers, that would produce a kilogram of saffron. And every year, each bulb becomes three to five bulbs and as they start to grow and split again, Albert expects there will be at least 250,000 bulbs this fall.
Eric Charbonneau and Martin Albert (above) inspect their field of dirt in late August when other farmers are harvesting most of their crops. The more than 150,000 crocuses they grow for saffron won’t make an appearance until early fall. (below) - True Saffron now offers a series of saffron-infused syrups, vinegars, jellies, a hot sauce and even a mustard, as well as bulbs to grow your own saffron.
(above) - Saffron is an expensive spice, but a little goes a long way — and if stored properly, it has a shelf life of three to four years.
When you have a unique local ingredient, local collaborations are bound to happen. Centre & Main Chocolate Co. in Warkworth, Ont.
incorporates True Saffron’s saffron into chocolates, sponge toffee and truffles.