Stowel Lake Farm

While in the garden, it’s hard not to start seeing all the veggies as different things. Especially carrot legs. 😂

So we decided to actually turn some of those ideas into little veggie beings.

We’ve been talking about the roots of spring onions as pigtails for a very long time, haha.

What do you see while you’re wandering around the garden? Are there any veggies that always remind you of something else?

Our new entry way! 

Luke Hart Weller (Copperwood Gallery) created this incredible new fence for the entrance to the farm, replacing our old fence that was originally built by Tom Reigel, a well-known artist and builder here on the island. (He was also a huge part of building our stone wall.)

We’re just in awe of the craftsmanship and artistry of this piece and are beyond grateful to have this welcoming people onto the farm.

Thank you, Luke, for putting so much time, care and yourself into it :) We love it!

Next time you stop by the farmstand, take a closer look, there are so many little details worth admiring.

You can now order your SLF flowers in bulk!

A bucket includes approximately 50 stems of mixed flowers and filler.

To order email [email protected] or come order in person at the farmstand!

3 days lead time for bucket orders🌷

Late Summer Breakfast✨

Inspired by the summer veggies coming to an end and now having Salt Spring Island Cheese-official at the farmstand!

1 medium Zucchini, 1-inch chop
1 medium Eggplant, 1-inch chop
1/2 medium Red Onion, cut in thin moons.
1 cup Tomato Sauce made by simmering Roma Tomatoes in garlic and a little Olive Oil
1 TBSP Za’taar
1 tsp Salt, or to taste
1 pinch Black Pepper
1 clove Garlic
A couple Basil leaves
2 TBSP Olives of your choice, chopped.

Top with as much Goat Cheese as you’d like and a Poached Egg or two

Sprinkle with thinly cut Basil

DIRECTIONS

Cook Jasmine rice, and toss whatever summer herbs you have around in it. Set aside.

Saute Red Onion in a little Olive Oil, until slightly soft. Throw in zucchini, eggplant, salt and pepper. Cook for 5 minutes, or until a little softer. Toss in garlic for 1 minute, followed by tomato sauce, za’ taar, and olives. Stir and cover. Cook on medium heat for about 7 minutes. Add a little water if needed. You want a little soupy-ness. Cook until veggies are soft.

Poach your egg.

Put vegetable mixture over a bed of rice, add goat cheese, egg and basil - and a little chili oil if you have it! And enjoy:)

By Adrien

Swipe to see some of our new (ish) products at the farmstand!

These are just a handful of fun things we have added to the farmstand this season, from local businesses and the SLF kitchen. As well as, from the garden of course! Come on by and ask our farmstand helper any questions you have. 👩‍🌾🫶

📍190 Reynolds rd, Salt Spring Island

Open Monday - Friday 12pm - 6pm
Saturday - Sunday 10am - 6pm

We now carry Salt Spring Island Cheese-official !!!

We always have Francis Bread on Fridays and Sundays! They go fast, so best to come early:)

We also get Jane's Dough on Friday’s.

Our New Miso Butter Cookie! 😋

Salty Burgers veggie burger!!! A great addition to the freezer section❄️

You can now buy flowers by the stem🌷

$2 a stem or 6 for $10! You can mix and match and make up your own creation or just take a singular flower home.

hOMe Grown Living Foods Easy Bake Bread Mix🍞

It’s gluten free and vegan 😙

APPLES APPLES APPLES! It’s that time of year! 🍎🌳🍏

Our SLF hoodies! All one of a kind pieces getting a second life with different designs to choose from🙆‍♀️

GARDEN WORKSHOP TIME!!

This workshop is led by long-term farmer Meghan, following the growing season on Stowel Lake Farm. We will be demonstrating our season extension techniques and how we plant and store vegetables so that we can eat from our garden all winter. We will tour the gardens where we will view winter prepped areas and discuss a variety of methods used at the farm to protect the soil from erosion, provide habitat for beneficial insects during our cold months, and make spring prep a little easier.

Who is this workshop for?

Anyone who wants to garden in a more holistic and effective way. New gardeners in need of help, with the foundations of food growing. Experienced gardeners looking for solutions to their growing challenges, and how to refine and increase their production etc.