Farm Market Begins for 2017 Season

Make room for the greens! We'll have lots of great ideas of new ways to use your greens when you come on Tuesday. If you want to pre-order please click here.

Full selection of scrumpious cheeses from Little Qualicum Cheeseworks.  We have an amazing deal: Any 3 for $20.

Stock up on natural, grass fed, hormone free beef for the summer.  We have sausages, smokies, ground beef, pepperoni and beef jerky (great to take camping!)

See great photos of the farm  - and how other folks are enjoying their veggies.  Follow us on Instagram @kingfisherfarmmarket ​

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Swiss Chard and Ricotta Dumplings Recipe

1 lb swiss chard
1 T olive oil
2-3 cloves of garlic
1 cup ricotta
½ c grated Parmesan
2 eggs
½ cup flour
1 lemon, zested
pinch of nutmeg
salt and pepper to taste
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1.  Saute olive oil and garlic.  Add greens.  Cook until wilted.  Remove the greens and place them in a colander – let cool.
2. Divide the greens in three parts and squeeze to remove all excess water.
3. Add greens to food processor.  Add the ricotta, parmesan, eggs, 1 tsp salt, lemon zest, and nutmeg.  Process to form a smooth paste, fold in flour. 
4. Bring a large pot of water to boil, generously adding salt.  Form dumplings and drop into water. 
5. Boil dumplings for 2-3 minutes or until they float to the surface.  Transfer to a large baking dish. 
6. Preheat oven to 400F.  Drizzle dumplings with melted butter or tomato sauce and sprinkle with grated cheese.  Bake for 10-15 miuntes or until lightly browned and serve.

“The Farmers Market Cookbook”