June 19, 2023

Nathan Wild


Progress Report

The worst of the weeds are finally behind us. We just have a few gnarly areas where we have to rip out old crops and replant new ones, which in the biz is known as a "bed flip".

It's been a long and arduous journey but we're finally getting a handle on this garden. Tomatoes are starting to bear fruit. Our zucchini plants have baby zucchinis on them. Carrots are sizing up. And many of our flowers are starting to bud. We're coming up on peak season real soon! 😬


It Was Our Anniversary This Week!

Six years ago on June 15th we tied the knot inside a bedraggled courthouse in Olympia Washington.

Fun story: The first time I had met Emily’s Mom and sisters was days before our wedding. And I had only met her dad one other time before then. We had been dating long distance for three years when we found out that the only way for Emily to move to Canada was if we got married first. So naturally we decided to slip in a marriage during Emily’s college grad weekend for efficiencies sake 🤣

It's been quite the journey since we got married six years ago. Emily moved from California to Edmonton where I was living at the time. We then moved to Kelowna and started growing all of our own veggies. We then moved to Passmore to start our farm business. And now we're having our best growing season yet here in Pass Creek!

I never could have predicted our lives would have turned out this way but I feel incredibly blessed that it has! 💛



We Have Fresh Herbs!

We now have a small quantities of fresh thyme, leaf fennel, summer savoury, oregano, winter tarragon, parsley and Tulsi (Holy Basil) with more on the way!


It’s Carrot Season!

Thanks to our friends and fellow farmers at Crooked Horn Farm we now have fresh carrots! 


Kale & Roasted Garlic Quiche

Description: You want a hot and savoury dinner but you don't have the energy to make something from scratch. Why not try our Bake-At-Home Kale & Roasted Garlic Quiche?

Pull out our quiche from the freeze and let it thaw for about 3 hours. Once thawed, pop it in the oven and in just 40 minutes you can have dinner for the whole family. Once cooked, cut a slice and take a bite. The quiche is warm and the texture is soft and fluffy with hardy kale in every bit. The flavour is deeply cheesy with notes of roasted garlic, sharp Parmesan and gooey mozzarella. Combined with its buttery and flaky whole wheat crust, this meal is sure to be a crowd pleaser!

About Our Kale & Roasted Garlic Quiche

For our Kale & Roasted Garlic Quiche we started by milling Soft White wheat berries into a light and fluffy whole wheat flour using our stoneground mill. Our freshly-milled flour is left unsifted to ensure maximum flavour and nutrition. Soft White wheat has a buttery flavour and a light texture - perfect for a quiche crust. We then incorporated butter and salt and rolled it out into a beautiful pie shell.

For the quiche filling we used local free-range eggs from the hard working folks at Kootenay Natural Meats in Creston. We then whisked the eggs with Italian Grana Padano Parmesan cheese, mozzarella, cream, freshly harvest kale from our farm and locally-grown garlic that we roasted and froze from last season.


Each quiche is 9 inches.

The quiches are frozen so let them thaw on the counter for about 3 hours before baking. For baking instructions scroll to the bottom of this page.


Filling: Free-range eggs (from Kootenay Natural Meats, Creston), kale (from Confluence Farms), roasted garlic (from Spicer Farm, Nakusp), Grana Padano Parmesan cheese, mozzarella cheese, organic cream, pink Himalayan salt.

Crust: Freshly-milled organic Soft White flour (grown by Fieldstone Organics, Armstrong, milled by Confluence Farms), butter, pink Himalayan salt.


Our Famous Garlic Scape Pesto Is Back

Description: For this pesto we used freshly pulled garlic scapes from Mountain Valley Farms in Winlaw. We then blended it up with Italian Parmesan, walnuts and extra virgin olive oil. The garlic scapes create a beautiful creamy garlic flavour with a mild peppery spice. This is easily our favorite type of pesto. We put it on EVERYTHING.


Roasted Garlic & Arugula Pesto

Description: We harvested fresh arugula from the garden, roasted last season's garlic until it turned a beautiful caramel colour and then blended it all up with Italian Parmesan, walnuts and extra virgin olive oil. The arugula adds a buttery flavour with a hint of spice. And the roasted garlic adds a wonderfully creamy garlic flavour that makes this pesto especially satisfying.


Garlic Scapes

Veggie Fun Fact: Garlic scapes are the tender stem and flower bud of a hardneck garlic plant. Harvesting the scapes is an integral part of garlic farming - if the scapes aren’t cut off, the plant expends its energy trying to grow its stem and flower, leaving the bulb small and flavourless. So, by eating garlic scapes, you’re doing your part in the garlic growing cycle!

Description: Garlic scapes have a juicy, somewhat asparagus-like texture. They have an incredible garlic flavour that's fresher and less fiery than the actual garlic bulb.

To prepare, break off the flower head and discard. Only eat the tender shoot stems. They can be sautéed, grilled or made into a pesto.

Details: Sold per bunch

Grown by Mountain Valley Farm, Winlaw.



Description: Known as "Green Machine" variety, this a classic green zucchini with thin skins and great flavour.

Sold per zucchini.



How This Indigenous Farmer Is Solving Food Insecurity

This is a great short documentary about one woman’s journey into community-based farming and how she’s using food to keep her cultural heritage alive.

Food is so much more than the commodity crops and fast foods that we have today. Food is culture. It’s part of our identity. It contains our history. And when we degrade it, ultimately we end up degrading ourselves.


Order cut off time for Monday delivery is Saturday at midnight. If you would like to add something to your existing order simply place a second order and select the “pick up / add-on” delivery option to avoid an additional delivery fee.