How would you like to receive a $10 credit on your next order from Rancho Vignola? We love when customers share their experiences with us – and now you get a chance to get rewarded for doing it! If you placed a wholesale order with us this year you have a chance to earn $10 in credit towards any future order just by sharing a photo of Read more on “Share the arrival of your #NewCrop wholesale order and earn $10 credit” »
The end of October always marks an exciting time in the fall harvest! As the weather gets colder, we work hard to deliver you the seasonal quality that you have come to expect from us. Our warehouse is currently abuzz as our team gears up to pack and ship your orders of nuts, seeds and dried fruit from across Canada and beyond. Read more on “Fall harvest and production” »
Since today is National Nut Day, we’re bringing to you this great write-up by long-time Rancho Vignola customer, and retired naturopathic doctor, Dr. Brenda Gill. She’s outlined ten health-related reasons to incorporate more nuts into your diet, and a very tasty gluten-free Savoury or Sweet Nut & Seed Loaf recipe at the end! Read more on “Ten reasons to eat more nuts” »
Hi, I’m Simon Vignola. If we haven’t met yet, I am part of the next generation of Rancho Vignola, having taken the reins from my parents, Sue and Richard. I’m excited to be doing this in partnership with Indra – an incredible person, who is critical to keeping the day-to-day operation running smoothly! Read more on “Reflecting on the past and looking forward” »
It’s an exciting year for new products at Rancho Vignola, especially in our baking category! We are very pleased to introduce Organic Cocoa Powder, Organic Hemp Seed Protein Powder and Organic Pumpkin Seed Protein Powder – perfect for healthy, high-protein baked treats. Stay tuned for recipe inspiration in the coming weeks. Read more on “2020 wholesale pre-ordering: new products” »
At Rancho Vignola, we know that one of our greatest strengths is our team. We are so grateful for the incredible people who join us year after year in helping to bring you, our community, the Best of the New Crop. As part of our 40-year anniversary celebrations we asked some of our team to share their stories of how they started with Read more on “The faces of Rancho Vignola: meet our incredible team, part 1” »
We are very proud to announce that Rancho Vignola is celebrating 40 years in business this year! As part of our 40-year anniversary, we will be sharing stories from the Rancho Vignola team, the many farmers and suppliers we work with and more. There have been incredible changes over the years, and we are excited to share Read more on “Celebrating 40 years of Rancho Vignola: our history” »
Hello, Rancho friends, it’s Michelle from the Rancho Vignola office sharing one of my favourite seasonal recipes. With the warm weather upon us, and the gardens growing glorious produce it is the perfect time to enjoy summer recipes.
It was not that long ago that I used to enjoy my kale with a silent K. Not anymore, kale is where it is at.
Share Your Favourite Recipes in Our Contest
With a little more than two weeks until our recipe contest closes you still have an opportunity to bake, cook or whip up a batch of your favourite recipe and share it with us!
Share your favourite recipe that incorporates any of our products for a chance to win $100 credit and recognition in our community! Your recipe will be featured on our site, in our newsletter and at our community events.>
The deadline is August 15, 2020 – be sure to get it submitted by then for your chance to win! Keep reading to get five tips for a great recipe contest submission! Read more on “Annual recipe contest: enter to win $100 credit!” »
Hello to all my nutty friends. It’s Michelle from the Rancho Vignola office. This recipe brings up many mixed emotions for me; let me explain.
I have been a Rancho customer for 10 years and have been working for this fine company for the past two years. It was not until recently that Indra Vignola finally shared this incredible recipe. Read more on “Mac and Cheese Bake” »