How long have you been farming?  Paul began growing food on this land in 2005.  In 2011 he and Angela moved to Kingfisher Farm with 5 other families.  

Did you grow up farming?  No!  Paul always had a green thumb but it has a been a steep learning curve since beginning to grow professionally in 2005.  Paul grew up in the city of Winnipeg.  Angela would have called herself a city girl until moving out to South Surrey.  "I needed something that I could call my own when we moved to the farm - something that could connect me to the land.  The garden was Paul's thing.  So I bought a milk cow together with my friend Karin.  Gradually I began growing flowers and was delighted by the joy of harvesting and tending to them.  This side of the business, along with running the weekly market has been fun to grow into over the past 7 years.  We are both so grateful to be able to share the goodness of the land with you.

Chard Fritters
Ingredients

• 14 ounces Swiss chard, kale, mustard, turnip or radish greens, etc, stems removed
• ½ cup chopped Italian parsley
• ¼ cup chopped cilantro 
• ¼ cup chopped dill
• 1½ teaspoons grated nutmeg (I didn't measure; just grated a lot directly into the processor)
• ½ teaspoon granulated sugar
• ¼ teaspoon kosher salt
• freshly cracked pepper
• 3 tablespoons all-purpose flour
• 2 cloves garlic, chopped
• 2 large eggs
• 3 ounces crumbled feta cheese (1/2 cup)
• Olive oil or grapeseed oil for frying
• Lemon wedges, for serving (optional)

 

1. Place chard (chopped) in food processor with herbs, nutmeg, sugar, salt, pepper, flour, garlic and eggs. Pulse until well blended. Fold in feta by hand.
2. Heat 1 tablespoon oil in a large sauté pan over medium-high heat. When oil is hot, spoon in 1 heaping tablespoon of mixture for each fritter (you should be able to fit three fritters per batch). Note: Even though there are more than three fritters pictured in the pan above, I would stick to cooking three at a time. I find these fritters a little tricky to flip, and the key is to make sure that you have space to flip but also to make sure the fritters are golden and crisp before flipping. Press down gently on fritter to flatten. Cook 1 to 2 minutes per side, until golden brown. Transfer to a baking sheet lined with paper towels. Add another tablespoon oil to pan and repeat. Serve warm, with lemon wedges (optional).

From Jerusalem: A Cookbook

​Creamy Tarragon Recipe
 
6 T Olive Oil
2 T cider vinegar
2 T mayo
½ cup Chopped tarragon
1 Tsp Dijon mustard
1 Tsp chopped garlic
Salt and pepper

½ lb sausage (garlic sausage from Vale Farms)
            Brown and remove.
1 cup onion, green onions, or chives
            Sauté and return meat to soup pot.
4 cups broth (veg. or chicken)
1 cup diced potatoes
Salt and pepper to taste
            Bring to a boil and simmer until potatoes are cooked
1 ½ cups milk
1-3 cups greens (sorrel, spinach, kale, dandelion, etc)
            Cook until tender.
Garnish each bowl with Parmesan cheese.