Firefly Farm

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 certified 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.

Kelowna Farmers and Crafters Market

If you’re unfamiliar with our harvest and sales schedule you may find the following information helpful.

We grow spring crops such as lettuce, rhubarb, arugula, kale and Swiss chard which we sell for the month of May. Once those crops are finished we take a short break, catch our breath and get our farm ready for our busy summer season. We then return to the market in late June or early July with all that fantastic summer produce which includes tomatoes, cherry tomatoes, peppers, cucumbers, zucchini, garlic, onions, Swiss chard, pickling cukes, herbs, beans and plums. Often we will also have summer and fall crops of greens such as kale and spinach as well.

We sell all our certified organic produce at the Kelowna Farmers and Crafters Market on Saturday mornings. Hours are 8am – 1pm. You’ll find our booth under the trees along the south side of the market bordering Springfield RD.

We hope to see you at the market soon!

Follow our Facebook and Instagram page @fireflyfarmbc and the Kelowna Farmers & Crafters Market for the most up to date information. Market Website

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

2013-09-28 07:14:12

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Ingredients

• 4 Tablespoons butter
• ½ an onion, diced
• 4 cups milk ( or light cream, chicken broth or water)
• ½ cup dry bread crumbs
• 6 whole cloves
• 1 bay leaf
• 2 teaspoons sugar
• 2 cups chopped fresh tomatoes , with skins removed (can also use canned tomatoes)
• ¼ teaspoon baking soda
• salt and pepper to taste
• chopped fresh herbs such as basil, parsley, thyme, oregano, to taste (can also use dried)

Instructions

In a heavy bottomed pot, over medium heat, melt butter, add onions and cook till softened.
Add the milk (or liquid of choice), bread crumbs, cloves, bay leaf, and sugar, simmer for about 5 minutes
Add the tomatoes and baking soda, simmer gently for 15 – 20 minutes
Remove soup from heat, then remove the cloves and bay leaf.
Stir in the fresh herbs and let soup cool for a few minutes.
Puree the soup in a blender or food processor, return to heat and add salt and pepper to taste.
Serve nice and hot. Grilled cheese sandwiches are a nice accompaniment to this soup.

Notes

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

2013-06-17 14:06:23

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Ingredients

• 4 cups washed, torn spinach leaves, stems removed, well packed, 16 to 24 ounces
• 3 garlic cloves, halved
• 3 tablespoons pine nuts
• 1/2 teaspoon dried leaf basil, crumbled
• 1/4 cup extra virgin olive oil
• 1/3 cup grated Parmesan cheese
• 1/8 tsp. salt
• hot, cooked spaghetti

Instructions

Place a few spinach leaves, garlic, pine nuts, basil and a little oil in blender or food processor container.
Cover and puree until leaves begin to look crushed.
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.
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

2013-06-17 14:16:18

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Ingredients

• cleaned, de-stemmed and chopped (or torn) spinach
• handful (or more!) of freshly ground pumpkin seeds
• extra-virgin olive oil
• lemon juice
• 1-2 cloves pressed or minced garlic
• salt and pepper

Instructions

Place some cleaned, de-stemmed and chopped (or torn) spinach in a large bowl.
Toss with a handful (or more!) of freshly ground pumpkin seeds.
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.
Add more lemon juice, if needed.
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.