Great things come in small packages!

On our small family run farm we grow a variety of high quality in season vegetables
and herbs using sustainable organic growing methods.
We sell our produce directly to the consumer at the
Kelowna Farmers and Crafters Market which runs from
April through till the end of October.

About

Great things come in small packages!


Firefly Farm is a small 2 acre farm located in beautiful South East Kelowna and is operated by Naomi and Robert Bothe. It’s roots began in 1956 when Naomi’s parents moved to Kelowna and quickly established their small scale multi crop family run farm. Today we carry on our family’s farming tradition by growing a variety of high quality vegetables and culinary herbs using sustainable organic growing methods. We sell our produce directly to the consumer at the Kelowna Farmers and Crafters Market which runs from April through till the end of October.

 

Where to buy

Robert at the market

We sell our produce directly to the consumer at the Kelowna Farmers and Crafters Market which runs from April through till the end of October.

Robert & Naomi Bothe

Stop by our booth to say hello and check out our fresh picked selection for the day. Our produce selection changes with the seasons so you never know what tasty surprises you might find on our market table.

Our booth is along Springfield Road under the trees.

 

Recipes

 

Cream of Tomato Soup
Print
Ingredients
  1. • 4 Tablespoons butter
  2. • ½ an onion, diced
  3. • 4 cups milk ( or light cream, chicken broth or water)
  4. • ½ cup dry bread crumbs
  5. • 6 whole cloves
  6. • 1 bay leaf
  7. • 2 teaspoons sugar
  8. • 2 cups chopped fresh tomatoes , with skins removed (can also use canned tomatoes)
  9. • ¼ teaspoon baking soda
  10. • salt and pepper to taste
  11. • chopped fresh herbs such as basil, parsley, thyme, oregano, to taste (can also use dried)
Instructions
  1. In a heavy bottomed pot, over medium heat, melt butter, add onions and cook till softened.
  2. Add the milk (or liquid of choice), bread crumbs, cloves, bay leaf, and sugar, simmer for about 5 minutes
  3. Add the tomatoes and baking soda, simmer gently for 15 – 20 minutes
  4. Remove soup from heat, then remove the cloves and bay leaf.
  5. Stir in the fresh herbs and let soup cool for a few minutes.
  6. Puree the soup in a blender or food processor, return to heat and add salt and pepper to taste.
  7. Serve nice and hot. Grilled cheese sandwiches are a nice accompaniment to this soup.
Notes
  1. To remove skins from tomatoes scald them in boiling water for 1 minute, then plunge into cold water. The skins will then peel off easily
Firefly Farm http://fireflyfarmbc.com/
Spinach Pesto
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Ingredients
  1. • 4 cups washed, torn spinach leaves, stems removed, well packed, 16 to 24 ounces
  2. • 3 garlic cloves, halved
  3. • 3 tablespoons pine nuts
  4. • 1/2 teaspoon dried leaf basil, crumbled
  5. • 1/4 cup extra virgin olive oil
  6. • 1/3 cup grated Parmesan cheese
  7. • 1/8 tsp. salt
  8. • hot, cooked spaghetti
Instructions
  1. Place a few spinach leaves, garlic, pine nuts, basil and a little oil in blender or food processor container.
  2. Cover and puree until leaves begin to look crushed.
  3. Continue adding spinach leaves a few at a time with small amounts of oil to blender, using a rubber spatula to help to combine pureed mixture. Add Parmesan cheese and 1/8 tsp. salt. Cover and process until spinach pesto mixture is smooth.
  4. Meanwhile, cook pasta according to package directions; drain in colander. Serve with the spinach pesto sauce.
Firefly Farm http://fireflyfarmbc.com/
Raw Spinach Caesar Salad
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Ingredients
  1. • cleaned, de-stemmed and chopped (or torn) spinach
  2. • handful (or more!) of freshly ground pumpkin seeds
  3. • extra-virgin olive oil
  4. • lemon juice
  5. • 1-2 cloves pressed or minced garlic
  6. • salt and pepper
Instructions
  1. Place some cleaned, de-stemmed and chopped (or torn) spinach in a large bowl.
  2. Toss with a handful (or more!) of freshly ground pumpkin seeds.
  3. In a small bowl, mix extra-virgin olive oil and lemon juice (just about a 2/1 ratio), 1-2 cloves pressed or minced garlic, and salt and pepper "to taste". Add this mixture a little at a time to your salad as you toss it. Remember, you can ALWAYS add more, but it's impossible to take it away.
  4. Add more lemon juice, if needed.
  5. Enjoy!
Firefly Farm http://fireflyfarmbc.com/

Firefly Artistry

Unique one of a kind hand crafted gourd art

Gourds are a natural product and perfect for crafting birdhouses, ornaments, and other projects. Each gourd is unique and because the growing and drying process creates varied shapes, sizes, textures and patterns, you will find no two gourds alike. From the time it is planted, grown and then dried, it can take up to one year for a gourd to be ready for crafting.

All the images on our gourds are drawn on by hand then burned directly into the gourd by a technique called pyrography. We use high quality paints and dyes to highlight the designs and finish them off with varnishes and waxes to ensure they are protected.

 

Contact

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info@fireflyfarmbc.com

250-317-9097

2055 Heimlich RD | Kelowna BC V1W 4A8