I've always been passionate about growing healthy, pesticide-free food and creating a safe sanctuary — for the soil, for the creatures who pass through it, and for the people who eat from it. That has been our quiet promise since the very first season.
Today the farm sits on a stretch of land along Glenmore Road, just north of Kelowna. The mountains keep one eye on us; the lake keeps the other. Between them, the rows go in by hand, the weeds come out by hand, and the harvest is cut, washed, and packed by the same hands that planted it.
We are not certified anything. We are simply careful, every day, for twenty-seven years.
A working calendar of what's coming out of the ground this season — from the first asparagus spears in April to the last winter squash before frost.
For more than two decades, our spring asparagus has travelled a very short distance — from our beds on Glenmore Road to the kitchens of some of the valley's most thoughtful winery restaurants.
We cut at dawn. We pack in the cool. The spears arrive the same day, still tasting of the soil they grew in. Chefs tell us this is what asparagus is supposed to taste like. We just know it's how we've always done it.
Wine country & vegetable garden, working in season.
Hedgerows we never cut. Corners we leave to the bees. Pathways that move when the deer ask them to. The sanctuary is the half of the property we don't farm — and it is, in many ways, the half that makes the farm work.
The farm gate is open by appointment during the growing season. Chefs and shopkeepers are welcome to enquire about wholesale — especially for asparagus, summer squash, and salad greens.
We post the season's harvest, the weather, and the occasional sleeping cat over on Instagram.