Explore More This Spring â Your Next Adventure Starts Here!
The Okanagan is bursting back to life, and May is the perfect month for fresh air, stunning views, and unforgettable road trips. Here are some must-visit gems to spark your wanderlust:
Three Valley Gap Ghost Town
Just west of Revelstoke, step into a perfectly preserved pioneer village complete with 25 historic buildings and a fascinating antique car museum! Itâs a unique family-friendly stop packed with history.
Learn More
The Enchanted Forest
Wander through a whimsical world of fairy tale characters, giant mushrooms, and B.C.’s tallest treehouse! Great for kids â and the young at heart.
Plan Your Visit
Myra Canyon Trestles
Walk or bike across breathtaking wooden trestle bridges originally built for the Kettle Valley Railway. The views over the canyon are incredible, especially in spring!
Explore Here
Knox Mountain Park
Minutes from downtown Kelowna, this park offers hiking, biking, and sweeping views over Okanagan Lake. Watch for wildlife and wildflowers in full bloom!
Kamloops Wildlife Park
Meet over 60 species of native and exotic animals, including grizzly bears, cougars, moose, and bald eagles. A great day trip for families and animal lovers!
Visit the Park
Naramata Bench Wineries
Stretching from Penticton to Naramata, this wine region offers breathtaking views and some of the best boutique wineries in B.C. â a perfect day for tastings and exploring.
Ready to Hit the Road?
Before you set off, make sure your vehicle is adventure-ready. Stack up and save when buying multiple maintenance services, $10 OFF each when you buy two or more.
Plus â Bring a Friend! ??
Refer a friend to Paragon Motors and both of you will receive $80 off â they save on their first service, and you earn credit for yours! Just have them mention your full name when they book.
đ Rhubarb Strawberry Crisp (with Okanagan twist!)
Hereâs a great seasonal recipe perfect for May in the Okanagan:

Ingredients
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3 cups fresh rhubarb, chopped
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2 cups strawberries, hulled and sliced
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½ cup sugar (adjust based on sweetness of your strawberries)
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1 tablespoon lemon juice
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1 tablespoon cornstarch
Crisp Topping:
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ž cup rolled oats
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½ cup all-purpose flour
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½ cup brown sugar
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½ teaspoon cinnamon
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â cup butter, melted
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Pinch of salt
Instructions:
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Preheat oven to 350°F (175°C).
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In a large bowl, toss rhubarb and strawberries with sugar, lemon juice, and cornstarch.
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Pour the fruit mixture into a greased 8×8 baking dish.
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In a separate bowl, combine oats, flour, brown sugar, cinnamon, and salt. Stir in melted butter until crumbly.
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Sprinkle the crisp topping evenly over the fruit.
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Bake for 35â40 minutes until the topping is golden and the fruit is bubbly.
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Let cool slightly. Serve warm with a scoop of vanilla ice cream or whipped cream