Holiday Booking Date Availability

With harvest ending, and after the most amazing October, the shorter days and brisk air give way to old man winter arriving. As we wrap up the fall cleanup and project at the farm, we wanted to reach out to those of you who may be interested in booking a private holiday party at Backyard Farm, or our culinary services offsite. We do currently have a few weekend dates available for the last bit of our 2018 season, and expect they may book quickly now that we have all had a chance to get this seasons’ harvest conquered……. If you are interested in booking with us, you can view our availability on the website Calendar page. Send us an email with your request, and we will forward our Pricing Guidelines and Fine Print, and discuss the limitless opportunities further. From our team to yours, we hope harvest was a “fruitful” one, we look forward to hearing from you, and celebrating another wonderful holiday season with you and your guests. Make this holiday season an extra special one with good company, thoughtfully prepared¬† food, and the bounty of our beautiful wine region….. Follow this link to our Calendar page for availability:...

A Chefs’ Untimely Journey to “Parts Unknown”

I feel compelled to post a heartfelt and personal tribute to a well known chef, distant mentor, and advocate for honesty and integrity in the world of food culture. Anthony Bourdain was an inspiration to me, like so many others. Most certainly it is true that our industry asks a lot of us. We are required to sacrifice one of the most important attributes of life. Time. We sacrifice time with our family, many hours, months,¬† weeks, and years giving much of ourselves to people we don’t really know. We, as passion driven cooks,¬† do so with woe-full abandon in the hopes to nurture the commonality of the need to eat. Many of us discover that what we are asked to do is set aside the “normalcy” of a 9-5 “job”, consistent days off, birthdays, holidays, weekends, working late nights and not really having vacation time(especially during the much anticipated summer in our beautiful region). We deal with stress, unforeseen circumstances out of our control, staffing woes and fatigue. The industry has been plagued with lower than average wages for a career, making the reality of family stability, home ownership, and general sanity a bit more challenging than it should be. When I signed up for this ride 21 years ago, I was fortunate to have many inspired mentors share their knowledge, time and patience to help me on my path to becoming the cook I thought I wanted to be. My goals have changed many times, as have the places I have lived, as well as the people I worked with and for. The only thing that has...

Spring Things….

After a bit longer than anticipated spring, it appears that it has arrived in our beautiful region. Truly anticipated, as the grey skies turn to sunshine, and the trees come out of dormancy, bringing blossoms and fruit set. This upcoming week, we will be planting the large array of Backyard Farm produce, which inevitably will find its’ way onto future menus for our clients. Very exciting times, and much anticipated after a bit longer of a winter hiatus than usual for our growing family and business-and for good reason! On March 18th, Mikkel, Ainsley and I welcomed a beautiful, healthy(and organic) baby girl. Our new little addition has already added to our inspired approach in growing more food, living our farm to table lifestyle, while striving for balance in life, business and building a bright, sustainable future for our family. In making priority of family time this year, we have decided to be closed for orchard work and family time Mondays and Tuesdays, with the ability to make exceptions when possible dependent on our ability to book a “day in lieu”. Following our pursuit of a more self sufficient means of life and business, we built another 5 large raised beds. In addition, I repurposed an old tent trailer, and built a “Chickshaw”. This will be found moving about the orchard all summer long, so our Rare Heritage breed laying chickens can contribute to a natural means of pest control, fertilizing and eating the culls that are inevitable when you pick tree ripened fruit. To be honest, their entertainment value is a large part of locating them closer to...

Recent “Country Guide” Article Inclusion

At the end of last season, I was interviewed by the writer, Benita Berg, whom I had the opportunity to meet a few years ago, when I was providing the 2 day per week Healthy Lunch program at Tuc el Nuit Elementary in Oliver. I was given the opportunity to share my love of cooking, farming and encouraging discussion regarding the future our food system. This article is a great read, and we are honoured for the opportunity to contribute some of our philosophy about the evolution of our food system, and the nature of farming culture. Check out the link for the article here:https://www.country-guide.ca/2018/01/12/whats-for-dinner-canada/52376/      ...