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.


Posted on 07 May 2013 | 0 comments


Cream of Tomato Soup
  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)
  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.
  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
Spinach Pesto
  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
  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
Raw Spinach Caesar Salad
  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
  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