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Our kitchen is the Heartbeat of the Farm Store building.

It is where all of our production happens. You will usually find Lia there, grinding and blending spices and sea salts. It is where she labels the bags and packages the blends.  You might be lucky and get to try a muffin just pulled from the oven, or a just made container of Granola.   In the summer months, you’ll see, the tables piled high with just washed greens, ready for bagging.  Perhaps you’ll see the Kimchi being made or bottled.

Farmer Brian dons his chef hat (he is a Canadian Red Seal Chef) a couple of times a month and is responsible for our delicious soups, chilies, Brian’s Burger Relish, and Sambal Sauce.

We freeze some of our vegetables too, at the peak of their flavours and ripeness, to be used in fall and winter soup making.  90% of our Roma Tomatoes go into the freezer in August, and are turned into chilies, tomato soups and sauces.  We also roast off fennel bulbs, tomatillos, sweet peppers, eggplants, etc. to be frozen and used in chef Brian’s creations.