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HARVEST HEART

DISCOVER THE ABUNDANCE OF THE SEASON

EDUCATION I CONSULTING I LONG TABLE DINNERS

EDUCATION

Grow your knowledge

THE HEART OF IT

Harvest Heart is a celebration of farm and food.

We offer education, consulting, and long table dinners, on the beautiful Sunshine Coast.

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LONGTABLE
DINNERS

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Harvest Heart has a new offering!

Join us for a 6 session, in-person course as we work together to take your vegetable garden to the next level. Running February 7th to April 18th, you’ll head into the 2026 growing season with a complete plan built for your life and land!

Learn more and register at www.harvestheart.ca, or by clicking the link in our bio.

Harvest Heart has a new offering!

Join us for a 6 session, in-person course as we work together to take your vegetable garden to the next level. Running February 7th to April 18th, you’ll head into the 2026 growing season with a complete plan built for your life and land!

Learn more and register at www.harvestheart.ca, or by clicking the link in our bio.

"Yes, yes, it all looks beautiful, but it's just too cold for me!"

I hear you. I really do.

We are firm believers that the outdoors should never 'too much' for us - why give up half a year of forest beauty and fresh air? We simply prepare for the season.

A covered dining area, fires, heaters, wooly blankets, hand warmers, hot drinks, and hearty food will keep you toasty the whole night through.

Pull out your favourite hat and scarf, and an extra pair of long johns, and we've got the rest covered.

My wonderful Momma, who is cold with a light breeze in the summertime, is our living testament to the warmth brought into these wintery suppers! If she can love it - I promise, we'll take care of you too!

📸 @angelastearnsphotography

"Yes, yes, it all looks beautiful, but it's just too cold for me!"

I hear you. I really do.

We are firm believers that the outdoors should never 'too much' for us - why give up half a year of forest beauty and fresh air? We simply prepare for the season.

A covered dining area, fires, heaters, wooly blankets, hand warmers, hot drinks, and hearty food will keep you toasty the whole night through.

Pull out your favourite hat and scarf, and an extra pair of long johns, and we've got the rest covered.

My wonderful Momma, who is cold with a light breeze in the summertime, is our living testament to the warmth brought into these wintery suppers! If she can love it - I promise, we'll take care of you too!

📸 @angelastearnsphotography

Wow! Just a few days, and we've already sold half of our seats for the Yuletide Feast!

Winter holds a very special place in my heart, and I am absolutely filled right up to have others so excited to join together in the starry night and firelight.

If you are hoping to come by the fireside with us, perhaps consider inviting along a neighbour or friend from a differing generation than yourself.

The shortening days and grey skies can be hard on us all, can give us the illusion of isolation as we wrap ourselves up in our own four walls.

Perhaps a magical evening of crackling fires and apples strung roasting over the fire, might be just the ticket.

Perhaps the sweet scent of cedar amid simmering stews, surrounded by glowing faces of friends new and old, might just remind us of the heart we all share.

Perhaps, there is nothing so warming on a cold winter night, than being invited out into it.

---
Photography by the wonderful, @angelastearnsphotography

Wow! Just a few days, and we've already sold half of our seats for the Yuletide Feast!

Winter holds a very special place in my heart, and I am absolutely filled right up to have others so excited to join together in the starry night and firelight.

If you are hoping to come by the fireside with us, perhaps consider inviting along a neighbour or friend from a differing generation than yourself.

The shortening days and grey skies can be hard on us all, can give us the illusion of isolation as we wrap ourselves up in our own four walls.

Perhaps a magical evening of crackling fires and apples strung roasting over the fire, might be just the ticket.

Perhaps the sweet scent of cedar amid simmering stews, surrounded by glowing faces of friends new and old, might just remind us of the heart we all share.

Perhaps, there is nothing so warming on a cold winter night, than being invited out into it.

---
Photography by the wonderful, @angelastearnsphotography

Warm up this winter with a night of sensory discovery, seasonal produce, and story telling.

Set amid blazing fires and twinkling lights, gather with old and new friends in the heart of the forest as we return to a time of candle light and tales shared.

Fill your belly with a family-style, 5 course feast - hearty plates are passed around as pots simmer over the open fire.

Let us warm your heart and delight your tastebuds with the magic of simple joys brought together in an evening like no other. Immerse yourself in the enchanting atmosphere as we welcome the Yuletide, surrounded by the stunning winter forest.

Don't miss out on this unforgettable winter dining experience. Book your spot now!

Tickets are available at sliding scale cost.

Learn more & purchase tickets at www.universe.com/gather-yulelongtable , or click the link in our bio.

See you there!

---
Photography by the wonderful @angelastearnsphotography!

#sunshinecoastbc #farmtotable #sunshinecoasttourism #longtable #penderharbour

Warm up this winter with a night of sensory discovery, seasonal produce, and story telling.

Set amid blazing fires and twinkling lights, gather with old and new friends in the heart of the forest as we return to a time of candle light and tales shared.

Fill your belly with a family-style, 5 course feast - hearty plates are passed around as pots simmer over the open fire.

Let us warm your heart and delight your tastebuds with the magic of simple joys brought together in an evening like no other. Immerse yourself in the enchanting atmosphere as we welcome the Yuletide, surrounded by the stunning winter forest.

Don't miss out on this unforgettable winter dining experience. Book your spot now!

Tickets are available at sliding scale cost.

Learn more & purchase tickets at www.universe.com/gather-yulelongtable , or click the link in our bio.

See you there!

---
Photography by the wonderful @angelastearnsphotography!

#sunshinecoastbc #farmtotable #sunshinecoasttourism #longtable #penderharbour

"I'm so glad I live in a world where there are Octobers."

- Anne of Green Gables, Lucy Maud Montgomery

"I'm so glad I live in a world where there are Octobers."

- Anne of Green Gables, Lucy Maud Montgomery

More faces and joy from our September Long-table at Grounded Acres Organic Farm. What a gift this community is!

Photography by @angelastearnsphotography

More faces and joy from our September Long-table at Grounded Acres Organic Farm. What a gift this community is!

Photography by @angelastearnsphotography

How often do you take stock of your life?

Do you notice the late sunrise on the way to work, glowing over Keats Island, and shake your head in disbelief? Do you ever zoom out, imagining the bird’s eye view of the forest you walk your dog through? Do you bring home a basket full of fresh broccoli and garlic from the farmers market and glow in quiet excitement of how good it’ll taste roasted in the oven?

It is a truly spectacular life we live here in the coast, between the forest and the sea.

Tonight we gathered at the beach and ate plate by plate of veggies that we had harvested just hours earlier. It is true alchemy what happens to baby potatoes in a cast iron pot in the coals.

“How is this real?” I find myself asking often these days, this joy of place so deeply burning in the night.

How often do you take stock of your life?

Do you notice the late sunrise on the way to work, glowing over Keats Island, and shake your head in disbelief? Do you ever zoom out, imagining the bird’s eye view of the forest you walk your dog through? Do you bring home a basket full of fresh broccoli and garlic from the farmers market and glow in quiet excitement of how good it’ll taste roasted in the oven?

It is a truly spectacular life we live here in the coast, between the forest and the sea.

Tonight we gathered at the beach and ate plate by plate of veggies that we had harvested just hours earlier. It is true alchemy what happens to baby potatoes in a cast iron pot in the coals.

“How is this real?” I find myself asking often these days, this joy of place so deeply burning in the night.

Food is about so much more than survival, so much more than simply fuel for a day's activities.

A meal, three times a day - is an invitation for reverence. For coming together. For a pause. A laugh. A moment in the here and exactly, right, now.

At our dinners, we fill up your belly and delight your tastebuds, but our real goal, is to fill your hearts.

Thank you for capturing the moments @angelastearnsphotography !

Food is about so much more than survival, so much more than simply fuel for a day's activities.

A meal, three times a day - is an invitation for reverence. For coming together. For a pause. A laugh. A moment in the here and exactly, right, now.

At our dinners, we fill up your belly and delight your tastebuds, but our real goal, is to fill your hearts.

Thank you for capturing the moments @angelastearnsphotography !

What a beautiful night!

An enormous thank you to all who gathered together to share in an evening of stories, music, and food, straight from the fields we dine in.

This is a truly heartful community we live in ❤️

What a beautiful night!

An enormous thank you to all who gathered together to share in an evening of stories, music, and food, straight from the fields we dine in.

This is a truly heartful community we live in ❤️

One of my favourite parts of our long-table evenings are the words and stories I get to share between courses. Reflections of farming, seasonality, the land, and the magic of it all - a chance to give a little glimmer of what I feel and experience in the fields, to you.

Thanks to the wonderful @angelastearnsphotography for her gorgeous photos from some of our previous long-table dinners!

We are so looking forward to the next one, Sunday, September 22nd, at Grounded Acres Organic Farm in Gibsons, where this farmer/chef happens to spend her days!

Get your tickets at the Grounded Acres Farm Stand, or online at www.universe.com/gatherlongtable (link in bio!).

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@sunshinecoastbc @sunshinecoastpalate

One of my favourite parts of our long-table evenings are the words and stories I get to share between courses. Reflections of farming, seasonality, the land, and the magic of it all - a chance to give a little glimmer of what I feel and experience in the fields, to you.

Thanks to the wonderful @angelastearnsphotography for her gorgeous photos from some of our previous long-table dinners!

We are so looking forward to the next one, Sunday, September 22nd, at Grounded Acres Organic Farm in Gibsons, where this farmer/chef happens to spend her days!

Get your tickets at the Grounded Acres Farm Stand, or online at www.universe.com/gatherlongtable (link in bio!).

...
...
...
@sunshinecoastbc @sunshinecoastpalate

Join us Sunday, September 22nd at Grounded Acres Organic Farm for this late summer dream of a menu*.

Enjoy five courses discovering the flavours and magic of the produce that their farmers been growing all season - together we will fill your belly & heart with a night like none other!

Secure your tickets before they're gone, available at the Grounded Acres Farm Stand, or at www.universe.com/gatherlongtable (link in bio).

Click through to tantalize your eyes with dishes from our past long table dinners!

* vegan, gluten-free, and dairy-free versions of this meal are all available for selection when you purchase your ticket

Join us Sunday, September 22nd at Grounded Acres Organic Farm for this late summer dream of a menu*.

Enjoy five courses discovering the flavours and magic of the produce that their farmers been growing all season - together we will fill your belly & heart with a night like none other!

Secure your tickets before they're gone, available at the Grounded Acres Farm Stand, or at www.universe.com/gatherlongtable (link in bio).

Click through to tantalize your eyes with dishes from our past long table dinners!

* vegan, gluten-free, and dairy-free versions of this meal are all available for selection when you purchase your ticket

Tickets to our upcoming farm-to-table dinner are officially available at @groundedacresfarm stand tomorrow!

Don't miss out on an enchanting evening of immersion in the abundant and colourful world of the farm in September - get yours today!
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1668 Sunshine Coast Hwy, Gibsons
Grounded Acres Farm
Stand Hours: Friday-Monday, 10am - 7pm
---
Tickets are also available online at www.universe.com/gatherlongtable (or the link in our bio!)

Tickets to our upcoming farm-to-table dinner are officially available at @groundedacresfarm stand tomorrow!

Don't miss out on an enchanting evening of immersion in the abundant and colourful world of the farm in September - get yours today!
---
1668 Sunshine Coast Hwy, Gibsons
Grounded Acres Farm
Stand Hours: Friday-Monday, 10am - 7pm
---
Tickets are also available online at www.universe.com/gatherlongtable (or the link in our bio!)

Discover the abundance of the season with an evening of live music, sensory delights, local produce, and story telling.

Set amidst bountiful growing fields and live fiddle music, join together at the heart of the farm as we celebrate the harvest season with old and new friends. Delight in a five course dinner crafted straight from the soils around your table — passing around plates piled with abundance, colour, and the flavours of summer's sunshine ripened into fall.

Harvest Heart is a celebration of farming and food, of seasonal change and timeless tradition. For this event, we have partnered with Grounded Acres Organic Farm, a queer-owned family farm, where our Chef happens to also spend her days as a Farmer!

Let us warm your heart and delight your tastebuds with the magic of simple joys brought together in an evening like no other. Immerse yourself in the joyful atmosphere, surrounded by the land in all her glory . Don't miss out on this unforgettable dining experience. Book your spot now!

Tickets available for purchase directly at Grounded Acres Farm Stand for $125, or online for $131.84.

Drop by the Farm Stand Friday-Monday from 10am - 7pm to fill up on your veggies and fill our our ticket order form! 1668 Sunshine Coast Highway, Gibsons

Purchase tickets online at www.universe.com/gatherlongtable, or click the link in our bio. See you there!

Discover the abundance of the season with an evening of live music, sensory delights, local produce, and story telling.

Set amidst bountiful growing fields and live fiddle music, join together at the heart of the farm as we celebrate the harvest season with old and new friends. Delight in a five course dinner crafted straight from the soils around your table — passing around plates piled with abundance, colour, and the flavours of summer's sunshine ripened into fall.

Harvest Heart is a celebration of farming and food, of seasonal change and timeless tradition. For this event, we have partnered with Grounded Acres Organic Farm, a queer-owned family farm, where our Chef happens to also spend her days as a Farmer!

Let us warm your heart and delight your tastebuds with the magic of simple joys brought together in an evening like no other. Immerse yourself in the joyful atmosphere, surrounded by the land in all her glory . Don't miss out on this unforgettable dining experience. Book your spot now!

Tickets available for purchase directly at Grounded Acres Farm Stand for $125, or online for $131.84.

Drop by the Farm Stand Friday-Monday from 10am - 7pm to fill up on your veggies and fill our our ticket order form! 1668 Sunshine Coast Highway, Gibsons

Purchase tickets online at www.universe.com/gatherlongtable, or click the link in our bio. See you there!

Memories from our last long-table dinner in February!

Our up-coming Solstice Long-Table will be much sunnier, but we will still be sure to warm your hearts!

Join us Sunday, June 23rd for a 5-course feast of farm-to-table dishes, story-telling, live fiddle music, and joyful gathering with friends and neighbours.

Purchase tickets and learn more at https://gather-solsticelongtable.eventbrite.ca, or click the link in our bio.

Tickets are also available for purchase at the farm stand at @groundedacresfarm

📷 Photos by the wonderful @angelastearnsphotography

#sunshinecoastbc #sunshinecoasttourism #farmtotable #longtable

Memories from our last long-table dinner in February!

Our up-coming Solstice Long-Table will be much sunnier, but we will still be sure to warm your hearts!

Join us Sunday, June 23rd for a 5-course feast of farm-to-table dishes, story-telling, live fiddle music, and joyful gathering with friends and neighbours.

Purchase tickets and learn more at https://gather-solsticelongtable.eventbrite.ca, or click the link in our bio.

Tickets are also available for purchase at the farm stand at @groundedacresfarm

📷 Photos by the wonderful @angelastearnsphotography

#sunshinecoastbc #sunshinecoasttourism #farmtotable #longtable

We've been quiet on here for a little while!

I am first and foremost, a farmer, and thus lost to the fields as soon as the winter turns. Social media is hardly a typical farmer skillset, however the joy for you all is that when we do post... you know we have something in the works for you!

Stay tuned, we'll be seeing you soon!
- Alisha

We've been quiet on here for a little while!

I am first and foremost, a farmer, and thus lost to the fields as soon as the winter turns. Social media is hardly a typical farmer skillset, however the joy for you all is that when we do post... you know we have something in the works for you!

Stay tuned, we'll be seeing you soon!
- Alisha

What an incredible evening!

Kabocha squash roasting by the fire, hot apple cider, cozy blankets, twinkling lights, harp music, new friends, crackling fires, and stories sung into the night!

An enormous thank you to @angelastearnsphotography for capturing the spirit of our winter long-table feast so beautifully!

We'll be sharing some more photos over the coming days and about the farms and folks that came together to create Gather: A Long-table Winter Feast - stay tuned!

In the meantime, enjoy this taste of the evening!

What an incredible evening!

Kabocha squash roasting by the fire, hot apple cider, cozy blankets, twinkling lights, harp music, new friends, crackling fires, and stories sung into the night!

An enormous thank you to @angelastearnsphotography for capturing the spirit of our winter long-table feast so beautifully!

We'll be sharing some more photos over the coming days and about the farms and folks that came together to create Gather: A Long-table Winter Feast - stay tuned!

In the meantime, enjoy this taste of the evening!

Last chance for tickets to Gather: A Winter Long-Table Feast!

Join us for a night like no other, embracing winter’s magic and delighting the senses with a five course farm-to-table meal in the forest.

Ticket sales end at noon Friday (tomorrow!).

Click the link in our bio to register on Eventbrite at https://gather longtable.eventbrite.com, then send your e-transfer to hello.harvestheart@gmail.com to finalize your ticket purchase.

Saturday, February 17th
4-7pm
Madeira Park
$125

Last chance for tickets to Gather: A Winter Long-Table Feast!

Join us for a night like no other, embracing winter’s magic and delighting the senses with a five course farm-to-table meal in the forest.

Ticket sales end at noon Friday (tomorrow!).

Click the link in our bio to register on Eventbrite at https://gather longtable.eventbrite.com, then send your e-transfer to hello.harvestheart@gmail.com to finalize your ticket purchase.

Saturday, February 17th
4-7pm
Madeira Park
$125

When we talk about winters hidden harvest - we really mean it! Just look at these beautiful cabbage florettes shining in the sun, a full crate ready for caramelizing. Swipe through to see the plants they were harvested from!

Hidden harvest indeed!

When we talk about winters hidden harvest - we really mean it! Just look at these beautiful cabbage florettes shining in the sun, a full crate ready for caramelizing. Swipe through to see the plants they were harvested from!

Hidden harvest indeed!

A five-course menu designed to warm your heart, delight your tastebuds, and fill your belly on a cozy winter night!

All produce has been sourced by farms on the Sunshine Coast - a testament to the incredibly talented and passionate farmers we are so lucky to have here!

We designed our menu around @groundedacresfarm's produce, adding in elements from Farmer Dan's Family Farm, @walker_creek_farm, and @persephonebrewing, along with summer treats that we preserved from forest and garden.

Join us for a sensory experience in the warm embrace of the forest!

* Gluten-free, Dairy-free, and Vegan options are available within our menu!

Learn more & purchase tickets from the link in our bio, or at:
https://gatherlongtable.eventbrite.com

A five-course menu designed to warm your heart, delight your tastebuds, and fill your belly on a cozy winter night!

All produce has been sourced by farms on the Sunshine Coast - a testament to the incredibly talented and passionate farmers we are so lucky to have here!

We designed our menu around @groundedacresfarm's produce, adding in elements from Farmer Dan's Family Farm, @walker_creek_farm, and @persephonebrewing, along with summer treats that we preserved from forest and garden.

Join us for a sensory experience in the warm embrace of the forest!

* Gluten-free, Dairy-free, and Vegan options are available within our menu!

Learn more & purchase tickets from the link in our bio, or at:
https://gatherlongtable.eventbrite.com

How many of you have done a little double take at the announcement of a farm-to-table dinner in February? If you have, you’re certainly not alone.

After all, the summer markets have closed long ago, the freezes have come, certainly our own gardens are worse for wear, and passing by Grounded Acres Organic Farm, their fields are covered and put to bed, no longer bright with summer’s green.

And yet - a farm likes to hold her secrets. Or perhaps, we’ve more forgotten how to see her for her full self.

Feeble greens that the untrained eye would mistake for dead, host a gorgeous, plump, spicy Spanish Radish just below the surface, rough black dragon skin protecting the juicy flesh inside. Boxes and boxes of autumn harvested squash of every colour snooze cozily in the barn, offering us the promise of sustenance and delight through the winter, no matter how long. Champagne-blushing onions, seeded a full year ago, growing slowly through the season, purely for this moment, for this rising smell of onion and garlic caramelizing in the cast iron skillet, filling your kitchen with sighs of contentment and warmth.

The farmer and the farm have spent over a year, not just a season, planning this one vegetable for you. Many years, in fact, when we remember the seed itself was grown for harvest, some like kale, taking two full years to come by. There is a story to what you eat, a history of intension, sweat, hardwork, earth, and love.

This quiet sort of beauty we tend not to notice, lacking the bright colours and crowds of the summer market. It has its own story though. These plants are not merely your summer cabbage left for the cold. They are varieties bred for hunkering down, for sweetening by frost’s kiss, for flavours that become more deep and dynamic with the patience of waiting. In a winter that can leave us feeling our own kind of dreary, the winter harvest offers a warm blanket, hot cup of tea, and crackling fire. She tucks us in and holds us tight.

We are so grateful to work with Grounded Acres Organic Farm and cannot wait to share this dream of winter harvest with you at our long-table dinner.

Join the magic!

http://gatherlongtable.eventbrite.com

How many of you have done a little double take at the announcement of a farm-to-table dinner in February? If you have, you’re certainly not alone.

After all, the summer markets have closed long ago, the freezes have come, certainly our own gardens are worse for wear, and passing by Grounded Acres Organic Farm, their fields are covered and put to bed, no longer bright with summer’s green.

And yet - a farm likes to hold her secrets. Or perhaps, we’ve more forgotten how to see her for her full self.

Feeble greens that the untrained eye would mistake for dead, host a gorgeous, plump, spicy Spanish Radish just below the surface, rough black dragon skin protecting the juicy flesh inside. Boxes and boxes of autumn harvested squash of every colour snooze cozily in the barn, offering us the promise of sustenance and delight through the winter, no matter how long. Champagne-blushing onions, seeded a full year ago, growing slowly through the season, purely for this moment, for this rising smell of onion and garlic caramelizing in the cast iron skillet, filling your kitchen with sighs of contentment and warmth.

The farmer and the farm have spent over a year, not just a season, planning this one vegetable for you. Many years, in fact, when we remember the seed itself was grown for harvest, some like kale, taking two full years to come by. There is a story to what you eat, a history of intension, sweat, hardwork, earth, and love.

This quiet sort of beauty we tend not to notice, lacking the bright colours and crowds of the summer market. It has its own story though. These plants are not merely your summer cabbage left for the cold. They are varieties bred for hunkering down, for sweetening by frost’s kiss, for flavours that become more deep and dynamic with the patience of waiting. In a winter that can leave us feeling our own kind of dreary, the winter harvest offers a warm blanket, hot cup of tea, and crackling fire. She tucks us in and holds us tight.

We are so grateful to work with Grounded Acres Organic Farm and cannot wait to share this dream of winter harvest with you at our long-table dinner.

Join the magic!

http://gatherlongtable.eventbrite.com

February can be a hard time of year for us. Dreary weather and a spring still far away, SAD growing like moss across your bones. Valentine’s Day, no matter your relationship status, casts expectations in the air.

Personally, like many other holidays, I care less for what Wikipedia tells me about this holiday, and more for what I see it as - a reminder to celebrate the ordinary. A chance for a little magic.

What that looks like for me is bringing sparklers on a nighttime snowshoe at Dakota Ridge. Having a little driftwood fire on Thormanby New Year’s Day to journal and share intentions with my sister. An excuse to sing songs around a sunset campfire with friends. Making poached pear and brie crepes for my friends at 7am because my love language is food.

Or perhaps, deciding my friend and I are worth being a little fancy. Why is it that it seems reasonable to me to spend that bit of extra money for an anniversary dinner with a partner, but I hesitate for my best friend?

The friends of our lives are quite literally that - of our lives. Worth cherishing. Worth celebrating. Worth a little magic ✨

February can be a hard time of year for us. Dreary weather and a spring still far away, SAD growing like moss across your bones. Valentine’s Day, no matter your relationship status, casts expectations in the air.

Personally, like many other holidays, I care less for what Wikipedia tells me about this holiday, and more for what I see it as - a reminder to celebrate the ordinary. A chance for a little magic.

What that looks like for me is bringing sparklers on a nighttime snowshoe at Dakota Ridge. Having a little driftwood fire on Thormanby New Year’s Day to journal and share intentions with my sister. An excuse to sing songs around a sunset campfire with friends. Making poached pear and brie crepes for my friends at 7am because my love language is food.

Or perhaps, deciding my friend and I are worth being a little fancy. Why is it that it seems reasonable to me to spend that bit of extra money for an anniversary dinner with a partner, but I hesitate for my best friend?

The friends of our lives are quite literally that - of our lives. Worth cherishing. Worth celebrating. Worth a little magic ✨

Did you know that Harvest Heart hosts long table dinners?

Remembering this gorgeous one in the Pender Harbour autumn forest!

Produce was all from our own farm and Grounded Acres Organic Farm, prepared by myself and our wonderful friend Rose. It was an incredible evening watching the sunset fall amid the trees, delighting in this delicious 5 course experience, and revelling in the magic of it all with a myriad of wonderful coastal folks. And we were so lucky to have the talented @angelastearnsphotography capture the memories!

Who knows... maybe another one will pop up soon! 😉

Did you know that Harvest Heart hosts long table dinners?

Remembering this gorgeous one in the Pender Harbour autumn forest!

Produce was all from our own farm and Grounded Acres Organic Farm, prepared by myself and our wonderful friend Rose. It was an incredible evening watching the sunset fall amid the trees, delighting in this delicious 5 course experience, and revelling in the magic of it all with a myriad of wonderful coastal folks. And we were so lucky to have the talented @angelastearnsphotography capture the memories!

Who knows... maybe another one will pop up soon! 😉

The spirit is high at @thekubestudios! We will be here until 4pm today - hurry on over!

The spirit is high at @thekubestudios! We will be here until 4pm today - hurry on over!

Did you know that Gingerbread Cookies are being stocked at the Hangar Climbing Lounge in Sechelt?

You can find 2-pack stocking stuffers and 4-pack cookies everyday, as well as the option to order additional baking for pick up there on Wednesday evenings.

Now tell me, what good is a climb without a cookie?

Did you know that Gingerbread Cookies are being stocked at the Hangar Climbing Lounge in Sechelt?

You can find 2-pack stocking stuffers and 4-pack cookies everyday, as well as the option to order additional baking for pick up there on Wednesday evenings.

Now tell me, what good is a climb without a cookie?

December 12th! Are you feeling the cheer? I sure am!

December 12th! Are you feeling the cheer? I sure am!

‘Tis the season for Alisha to endlessly bake!
Fill your home and heart this December with tasty treats and shared time with loved ones. Save yourself the worry of floury kitchens and rushed time, pre-ordering your holiday baking this year.

Weekly pick-up locations available in Gibsons and Sechelt, as well as being stocked regularly at @groundedacresfarm Saturdays and Sundays.

Winter baking absolutely fills my heart on these dark winter days, and how I love to share that little bit of light with others!

‘Tis the season for Alisha to endlessly bake!
Fill your home and heart this December with tasty treats and shared time with loved ones. Save yourself the worry of floury kitchens and rushed time, pre-ordering your holiday baking this year.

Weekly pick-up locations available in Gibsons and Sechelt, as well as being stocked regularly at @groundedacresfarm Saturdays and Sundays.

Winter baking absolutely fills my heart on these dark winter days, and how I love to share that little bit of light with others!

Hello! It's been a while since you've heard from us on here! Our end of farm season ran straight into our winter plans, and it's been a whirl-wind ever since.

Evan and I were invited to New Zealand as consultants for a fantastic farm non-profit called @villageagrarians, helping them develop curriculum for their new farm internship program. Evan and I have worked in farm education in the past at UBC Farm, and it was too great of an opportunity to pass up!

In non-working hours, we've been visiting other farmers we know around the country, picking up a hoe on occasion, and fitting in some beautiful adventures too!

As for the coming season back in Canada, we have the bitter sweet news that Harvest Heart Farm will not be continuing on this year. We leased our site at Gibsons Farm on a one year contract, and what a year it was!

An incredibly cold and wet spring that lasted until July, followed by drought restrictions that lasted until November! And yet, we still managed to come out if it with a marvellously productive farm - which our wonderful community embraced so full-heartedly! We cannot be more grateful for your support and enthusiasm of the Farm Stand and all our produce through local restaurants & the One Straw Food Box. It was a delight chatting with folks over the fence line, as we re-stocked the stand, and enjoying your company in our fields as volunteers.

Thank you, thank you, thank you! A weather season that in many ways was one of the worst ones we could of had as a new farm, thanks to your support actually ended up empowering us in our skills as farmers, the beauty of our community, and essential importance of local food systems!

While we hope that Harvest Heart Farm will live again, our plan is to work on finding a more permanent land option, and in the meantime, you can find us working at the marvellous @groundedacresfarm, as well as some projects we have in the works with One Straw Society... We'll let you know more soon!

Once more, the most heartfelt thanks to you all for your support this past season. It has truly been a dream come true to bring Harvest Heart Farm to life and spend our days growing colour & magic for you all.

Hello! It's been a while since you've heard from us on here! Our end of farm season ran straight into our winter plans, and it's been a whirl-wind ever since.

Evan and I were invited to New Zealand as consultants for a fantastic farm non-profit called @villageagrarians, helping them develop curriculum for their new farm internship program. Evan and I have worked in farm education in the past at UBC Farm, and it was too great of an opportunity to pass up!

In non-working hours, we've been visiting other farmers we know around the country, picking up a hoe on occasion, and fitting in some beautiful adventures too!

As for the coming season back in Canada, we have the bitter sweet news that Harvest Heart Farm will not be continuing on this year. We leased our site at Gibsons Farm on a one year contract, and what a year it was!

An incredibly cold and wet spring that lasted until July, followed by drought restrictions that lasted until November! And yet, we still managed to come out if it with a marvellously productive farm - which our wonderful community embraced so full-heartedly! We cannot be more grateful for your support and enthusiasm of the Farm Stand and all our produce through local restaurants & the One Straw Food Box. It was a delight chatting with folks over the fence line, as we re-stocked the stand, and enjoying your company in our fields as volunteers.

Thank you, thank you, thank you! A weather season that in many ways was one of the worst ones we could of had as a new farm, thanks to your support actually ended up empowering us in our skills as farmers, the beauty of our community, and essential importance of local food systems!

While we hope that Harvest Heart Farm will live again, our plan is to work on finding a more permanent land option, and in the meantime, you can find us working at the marvellous @groundedacresfarm, as well as some projects we have in the works with One Straw Society... We'll let you know more soon!

Once more, the most heartfelt thanks to you all for your support this past season. It has truly been a dream come true to bring Harvest Heart Farm to life and spend our days growing colour & magic for you all.

It’s our last week open for the season but we are still loaded with goodies! Stand still open from 9am-7pm.

It’s our last week open for the season but we are still loaded with goodies! Stand still open from 9am-7pm.

Some red and orange colours in our autumn bounty!

These unseasonably warm days have been kind to some crops and harsh on others. Our heavy clay soils that were such a quagmire this wet June have held more moisture than we could hope. In spite of not having watered our field for 24 days, our salad greens are crisp, our tomatoes are plump and our kale still stands tall!

We have a huge bounty available from now until the end of October, so come on down!

Some red and orange colours in our autumn bounty!

These unseasonably warm days have been kind to some crops and harsh on others. Our heavy clay soils that were such a quagmire this wet June have held more moisture than we could hope. In spite of not having watered our field for 24 days, our salad greens are crisp, our tomatoes are plump and our kale still stands tall!

We have a huge bounty available from now until the end of October, so come on down!

Previous to Alisha's farmer life, she was a baker & cook for numerous years on the coast, and still loves to celebrate farm produce this way. She'll be making pumpkin pies from our beautiful winter luxury pumpkins grown here on site, as well as with @groundedacresfarm organic eggs.

A limited number of pies are available through pre-order with pickup during our Mini Fall Fair this Saturday, with others also available for purchase day of. Nine inch pies are $25 each. To pre-order, email harvestheartfarm@gmail.com or send us a message here!

Previous to Alisha's farmer life, she was a baker & cook for numerous years on the coast, and still loves to celebrate farm produce this way. She'll be making pumpkin pies from our beautiful winter luxury pumpkins grown here on site, as well as with @groundedacresfarm organic eggs.

A limited number of pies are available through pre-order with pickup during our Mini Fall Fair this Saturday, with others also available for purchase day of. Nine inch pies are $25 each. To pre-order, email harvestheartfarm@gmail.com or send us a message here!

Gearing up for fall? Planning a Thanksgiving meal? Or visiting folks and don't want to arrive empty handed? Come on by!

This Saturday Evan & I will be out at the farm stand from 10 am - 1 pm, hosting a mini-fair and we'd love to see you!

We'll have big piles of our squash and pumpkins if you're looking to stock up, and be able to chat about the intricacies of each different type. Alisha is making farm-fresh pumpkin pies for sale (see photo #2), which you can pre-order, or some will be available to purchase day of as well. We'll have flower bouquets from @groundedacresfarm, as well as some from Neighbour Rose, and Kristina will be there with her @simplerootedliving Sourdough bread - and maybe another treat too!

Of course the farm stand will also be stocked with the usual veggies to fill your bellies!

Hope to see you there!

Gearing up for fall? Planning a Thanksgiving meal? Or visiting folks and don't want to arrive empty handed? Come on by!

This Saturday Evan & I will be out at the farm stand from 10 am - 1 pm, hosting a mini-fair and we'd love to see you!

We'll have big piles of our squash and pumpkins if you're looking to stock up, and be able to chat about the intricacies of each different type. Alisha is making farm-fresh pumpkin pies for sale (see photo #2), which you can pre-order, or some will be available to purchase day of as well. We'll have flower bouquets from @groundedacresfarm, as well as some from Neighbour Rose, and Kristina will be there with her @simplerootedliving Sourdough bread - and maybe another treat too!

Of course the farm stand will also be stocked with the usual veggies to fill your bellies!

Hope to see you there!

We say a loving farewell to our Long English and Field Cucumbers this week after a glorious season! Considering the cold June in which these poor seedlings were thrust out into the open field, they have provided us with hundreds (possibly thousands!) of pounds of juicy crisp deliciousness through the heatwaves of late summer.

The first picture is one of the first we harvested back in July, while the second picture was our harvest from today. The colder nights and periodic rain has made this last batch a little wobbly, a little knobbly, but still well loved (a bit like what is farmers look like coming out of the field at the end of the season). These will be available at the stand this week at a discount, but savour every bite of these fresh local cucumbers!

See the 4th and 5th pictures to compare them on the day they went out into the field versus today.

We feel the days shortening, and the nights cooling, and we look forward to the rest that the cold dark winter promises to both us and the soil we grow on. But in the mean time, we still have lots of other fall treats coming out of our other beds while the good weather holds! Lettuce, salad, spinach, carrots, beets, squash and more will still be on the stand for weeks to come, so spread the word and come by to enjoy the bounty of Fall produce!

We say a loving farewell to our Long English and Field Cucumbers this week after a glorious season! Considering the cold June in which these poor seedlings were thrust out into the open field, they have provided us with hundreds (possibly thousands!) of pounds of juicy crisp deliciousness through the heatwaves of late summer.

The first picture is one of the first we harvested back in July, while the second picture was our harvest from today. The colder nights and periodic rain has made this last batch a little wobbly, a little knobbly, but still well loved (a bit like what is farmers look like coming out of the field at the end of the season). These will be available at the stand this week at a discount, but savour every bite of these fresh local cucumbers!

See the 4th and 5th pictures to compare them on the day they went out into the field versus today.

We feel the days shortening, and the nights cooling, and we look forward to the rest that the cold dark winter promises to both us and the soil we grow on. But in the mean time, we still have lots of other fall treats coming out of our other beds while the good weather holds! Lettuce, salad, spinach, carrots, beets, squash and more will still be on the stand for weeks to come, so spread the word and come by to enjoy the bounty of Fall produce!

Summer fades into fall! The rains are here, and we got our squash and pumpkins out just in time!

Big thanks to the grade 7 students on their outdoor ed field trip for the stem snipping, squash tossing and wheelbarrow wrangling!@gibsonsfarmbc

The delicata, acorn, spaghetti, and sunshine (orange kabocha) will hit the stand this weekend!

The remainder will cure for the next few weeks and we will let you know when they are coming out. We will do plenty of variety features of each type so you are well prepped with recipes and ideas for the imminent fall!

If you are interested in bulk orders, send us an email at harvestheartfarm@gmail.com

Summer fades into fall! The rains are here, and we got our squash and pumpkins out just in time!

Big thanks to the grade 7 students on their outdoor ed field trip for the stem snipping, squash tossing and wheelbarrow wrangling!@gibsonsfarmbc

The delicata, acorn, spaghetti, and sunshine (orange kabocha) will hit the stand this weekend!

The remainder will cure for the next few weeks and we will let you know when they are coming out. We will do plenty of variety features of each type so you are well prepped with recipes and ideas for the imminent fall!

If you are interested in bulk orders, send us an email at harvestheartfarm@gmail.com

Happy Saturday Folks!
Celebrating the gorgeous array that is this sunny September, the flavour-filled celery and sweet Korean melons to hit the stand today, and the community that spills across the farm. Grateful as ever to be here ❤️

Happy Saturday Folks!
Celebrating the gorgeous array that is this sunny September, the flavour-filled celery and sweet Korean melons to hit the stand today, and the community that spills across the farm. Grateful as ever to be here ❤️

Big thanks to Robin for looking after our farm stand this weekend so that these two farmers could go celebrate Evan's sisters's wedding!

Big thanks to Robin for looking after our farm stand this weekend so that these two farmers could go celebrate Evan's sisters's wedding!

If they say pet owners start to look like their pets, do farmers start to look like their vegetables?

If they say pet owners start to look like their pets, do farmers start to look like their vegetables?

Do you recognize these tiny holes from plants in your own garden? Meet the flea beetle (photo #2).

The most common place you would be noticing these 'shotgun' holes would be on tender leafed brassicas - arugula is a favourite, and depending on how bad your flea beetle infestation is, they'll happily munch down on your bok choy, and even thicker leafed kale. You may also start noticing their damage on your solanaceae plants as well, particularly tomatoes (photo #1).

In many cases flea beetle damage is actually okay - take these tomatoes for instance - the damage mostly exists on the older leaves we will be pruning off anyways, and doesn't harm the plants productivity at this level of damage. Though it may not look as nice, it really is okay. The same for crops like broccoli and cauliflower - what you harvest isn't the part receiving damage from the flea beetle, so as long as those leaves are still able to photosynthesize, try not to stress too much.

When it comes to crops you do harvest the leaf, this is where it matters. A common practice is to cover your crop with a fine mesh called Remay right from seeding. Remay (photo #3) is designed to let sunlight and water through, while keeping the tiniest of pests out. It's important you lay it down over your crop, burying the edges, right from the very beginning. Be sure to leave enough slack in the material to allow for the crop to grow up under it. If you have the materials or are covering larger crops like kale it is best to build small hoops to hold the Remay up in a little tunnel around your crop. Every time you weed or harvest, be quick as possible, then rebury the edges once more.

At the point of the season, if you throw Remay on your crop, you'll just be trapping the flea beetle inside. Give your crop a good overhead water to scare them off before quickly covering. Chances are some will remain, but significantly less.

Save your Remay and use it year to year as long as you can - just be sure to store it clean, so as to not pass any pests forward!

You can also use Protect Net, a higher quality type ($$) of mesh which lasts longer.

Do you recognize these tiny holes from plants in your own garden? Meet the flea beetle (photo #2).

The most common place you would be noticing these 'shotgun' holes would be on tender leafed brassicas - arugula is a favourite, and depending on how bad your flea beetle infestation is, they'll happily munch down on your bok choy, and even thicker leafed kale. You may also start noticing their damage on your solanaceae plants as well, particularly tomatoes (photo #1).

In many cases flea beetle damage is actually okay - take these tomatoes for instance - the damage mostly exists on the older leaves we will be pruning off anyways, and doesn't harm the plants productivity at this level of damage. Though it may not look as nice, it really is okay. The same for crops like broccoli and cauliflower - what you harvest isn't the part receiving damage from the flea beetle, so as long as those leaves are still able to photosynthesize, try not to stress too much.

When it comes to crops you do harvest the leaf, this is where it matters. A common practice is to cover your crop with a fine mesh called Remay right from seeding. Remay (photo #3) is designed to let sunlight and water through, while keeping the tiniest of pests out. It's important you lay it down over your crop, burying the edges, right from the very beginning. Be sure to leave enough slack in the material to allow for the crop to grow up under it. If you have the materials or are covering larger crops like kale it is best to build small hoops to hold the Remay up in a little tunnel around your crop. Every time you weed or harvest, be quick as possible, then rebury the edges once more.

At the point of the season, if you throw Remay on your crop, you'll just be trapping the flea beetle inside. Give your crop a good overhead water to scare them off before quickly covering. Chances are some will remain, but significantly less.

Save your Remay and use it year to year as long as you can - just be sure to store it clean, so as to not pass any pests forward!

You can also use Protect Net, a higher quality type ($$) of mesh which lasts longer.

Message us here or email harvestheartfarm@gmail.com if you are interested in joining!

Message us here or email harvestheartfarm@gmail.com if you are interested in joining!

Meet our Tomatoes!

1. The glory of our harvest mornings
2. Enroza: A firmer slicer tomato, this one is great for those looking for a tasty, sturdy tomato that will last longer and hold it's shape well in a sandwich or burger
3. Native Sun: A smaller, delightfully juicy tomato bred in Oregon, perfect for a whole tomato treat!
4. BHN 871: A boring name for a great tomato! These ones are more mild, and less acidic than a typical red tomato. They also hold well, both in time and space!
5. Striped German: Flames of red up an enormous yellow tomato, these have marvellous flavour and absolutely magical marbled inside colouring.
6. Black Krim: A deep rose bottom with olive green shoulders, this tomato is where it's at. Incredible flavour, ridiculously juicy yet meaty, sprinkle some salt on a thick slice and just dream.
7. Speckled Roman - Our resident roma tomato! Transfixing gold and red painted stripes with that rich roma flavour, densely packed and perfect for sauces. Delicious fresh as well!

Tomato Notes:
- Be sure to store your tomatoes bottoms up when you bring them home - sugars concentrate in the bottoms, meaning this will be the softest, most delicate & juicy area - keep 'em pointing up! This also helps gravity pull those sugary juices down into the shoulders which are last to ripen.
- Our tomatoes are harvested at their absolute ripest - please don't squeeze or handle those on the stand - we promise they are absolutely perfect, and being so juicy ripe, any squeezing will cause very quick bruising & splitting
- The best breakfast you can eat is Kristina's sourdough toast with a thick sliced tomato, salt and pepper - serve with sunshine.

Meet our Tomatoes!

1. The glory of our harvest mornings
2. Enroza: A firmer slicer tomato, this one is great for those looking for a tasty, sturdy tomato that will last longer and hold it's shape well in a sandwich or burger
3. Native Sun: A smaller, delightfully juicy tomato bred in Oregon, perfect for a whole tomato treat!
4. BHN 871: A boring name for a great tomato! These ones are more mild, and less acidic than a typical red tomato. They also hold well, both in time and space!
5. Striped German: Flames of red up an enormous yellow tomato, these have marvellous flavour and absolutely magical marbled inside colouring.
6. Black Krim: A deep rose bottom with olive green shoulders, this tomato is where it's at. Incredible flavour, ridiculously juicy yet meaty, sprinkle some salt on a thick slice and just dream.
7. Speckled Roman - Our resident roma tomato! Transfixing gold and red painted stripes with that rich roma flavour, densely packed and perfect for sauces. Delicious fresh as well!

Tomato Notes:
- Be sure to store your tomatoes bottoms up when you bring them home - sugars concentrate in the bottoms, meaning this will be the softest, most delicate & juicy area - keep 'em pointing up! This also helps gravity pull those sugary juices down into the shoulders which are last to ripen.
- Our tomatoes are harvested at their absolute ripest - please don't squeeze or handle those on the stand - we promise they are absolutely perfect, and being so juicy ripe, any squeezing will cause very quick bruising & splitting
- The best breakfast you can eat is Kristina's sourdough toast with a thick sliced tomato, salt and pepper - serve with sunshine.

Part way through forking the rich soil, popping purple streaked bulbs from the Earth, I paused and said to Evan, "I just realized, this is significant!"

This garlic was the very first crop we planted on this land. We came back in October 2021, before we even had a lease, did our best to make an educated guess at where we should build up a bed, and planted 84 feet of garlic, four rows per bed. That garlic was cloves from bulbs we had grown at our last farm, those cloves in turn saved each season from the farmers before, the story of past and future forever beautifully wrapped in those papery skins.

It was a calm, grey day on Wednesday as we went about the garlic harvest. Heavy clouds hung low around our forest mountain view, and it felt a perfect relief from the high heat, non-stop we've been enjoying. The cool air lent a sense of reflection, gave a breathe for pause, and I'd find myself almost welling up with the beauty of it all.

What a gift. A gift to see the seasons pass this way. To be able to hold the cool links of time in your hand, run your fingers up and down the ridges. To witness its movement.

Garlic is a gift for so many reasons, for it's wonderous flavour, it's ability to store, it's scapes, it's lovely colours and smells, but more than anything, it's promise of hope. Hope in a little single clove, buried deep in the soil in the cool grey of fall.

Part way through forking the rich soil, popping purple streaked bulbs from the Earth, I paused and said to Evan, "I just realized, this is significant!"

This garlic was the very first crop we planted on this land. We came back in October 2021, before we even had a lease, did our best to make an educated guess at where we should build up a bed, and planted 84 feet of garlic, four rows per bed. That garlic was cloves from bulbs we had grown at our last farm, those cloves in turn saved each season from the farmers before, the story of past and future forever beautifully wrapped in those papery skins.

It was a calm, grey day on Wednesday as we went about the garlic harvest. Heavy clouds hung low around our forest mountain view, and it felt a perfect relief from the high heat, non-stop we've been enjoying. The cool air lent a sense of reflection, gave a breathe for pause, and I'd find myself almost welling up with the beauty of it all.

What a gift. A gift to see the seasons pass this way. To be able to hold the cool links of time in your hand, run your fingers up and down the ridges. To witness its movement.

Garlic is a gift for so many reasons, for it's wonderous flavour, it's ability to store, it's scapes, it's lovely colours and smells, but more than anything, it's promise of hope. Hope in a little single clove, buried deep in the soil in the cool grey of fall.

This has been an incredibly hard season.
In March, we were wonderfully on top of everything. Plans were set, we kept up with starting transplants & our first few early crops were in the ground with great success. We worked 8 hour days and took full weekends. Pulling new beds out of flooded clay soil & buttercup was awful and slow, but we could keep up with the slower trickle of early plantings.

Somewhere around May 8th, we ran out of time. We started having to skip seeding transplants, push them back a week, then another. Our bed building that should have been on track to finish by June was falling farther & farther behind. It was May, then June, & we were still slinging mud, packing raised beds together with literal handfuls of mud. Building an 80 foot bed on the drier side of our field would take a day. The wet side took 3.

Hours started to stretch, as slugs thrived beyond belief killing entire seedings, the days remained cold & wet with no growth until giving up & bolting. Good intensions of being okay with pushing a single seeding back or dealing with the issue tomorrow, in the name of a sane-farmer-work-week slid, & we found ourselves working 10-12 hour days, 7 days a week for 2 months straight. At the end of the day, there is complete truth to the farming stereotypes - your crops need you, & you need your crops. Sometimes, you just can't stop.

Until we did. My sister Kira & I had arranged early season to look after the others' farm for a week away for each of us. When it came our turn, we were at a breaking point. Every part of us wanted to cancel the trip - it was impossible, insane to leave with the farm so disastrously behind. But we went. Kira spent the week running around our farm doing a truly incredible job, & we had a moment to breath, to sleep, to regroup.

The following weekend, answering a plea for help, our farmer friends came. First Kenzie & Noah, then Alex, Shelby, Jenn, Dakota, and Andrew. Even Mel & Hannah came by. All of them used their own precious farm days off rebuilding our spirits and farm.

We cannot express our gratitude for these people we love so much. Today, the sun is out, tomatoes are ripening, and hearts are full.

This has been an incredibly hard season.
In March, we were wonderfully on top of everything. Plans were set, we kept up with starting transplants & our first few early crops were in the ground with great success. We worked 8 hour days and took full weekends. Pulling new beds out of flooded clay soil & buttercup was awful and slow, but we could keep up with the slower trickle of early plantings.

Somewhere around May 8th, we ran out of time. We started having to skip seeding transplants, push them back a week, then another. Our bed building that should have been on track to finish by June was falling farther & farther behind. It was May, then June, & we were still slinging mud, packing raised beds together with literal handfuls of mud. Building an 80 foot bed on the drier side of our field would take a day. The wet side took 3.

Hours started to stretch, as slugs thrived beyond belief killing entire seedings, the days remained cold & wet with no growth until giving up & bolting. Good intensions of being okay with pushing a single seeding back or dealing with the issue tomorrow, in the name of a sane-farmer-work-week slid, & we found ourselves working 10-12 hour days, 7 days a week for 2 months straight. At the end of the day, there is complete truth to the farming stereotypes - your crops need you, & you need your crops. Sometimes, you just can't stop.

Until we did. My sister Kira & I had arranged early season to look after the others' farm for a week away for each of us. When it came our turn, we were at a breaking point. Every part of us wanted to cancel the trip - it was impossible, insane to leave with the farm so disastrously behind. But we went. Kira spent the week running around our farm doing a truly incredible job, & we had a moment to breath, to sleep, to regroup.

The following weekend, answering a plea for help, our farmer friends came. First Kenzie & Noah, then Alex, Shelby, Jenn, Dakota, and Andrew. Even Mel & Hannah came by. All of them used their own precious farm days off rebuilding our spirits and farm.

We cannot express our gratitude for these people we love so much. Today, the sun is out, tomatoes are ripening, and hearts are full.

Look at them beans!

Look at them beans!

It is a scorcher out there folks!
We are doing our best to make sure your veggies stay top quality at the farm stand, which for now, means keeping things in coolers and our fridge as much as possible. It may look a little less pretty, but we want to make sure everything we sell has a solid shelf life for you at your home. Be sure to open up the coolers to see all they have to offer!

Some other things we do to give the best shelf life to our veggies?

* Hose them down with cold water upon harvest
* Certain things, like basil, gets harvested early morning before the heat really comes out
* We have a walk-in cooler to store harvested produce until it goes to the stand - depending on the type of vegetable and it's needs, produce is stored in tote bins with or without holes, or in crates with wet sheets draped over top
* Putting smaller amounts out at the stand, and frequently re-stocking, so nothing stays out there too long!
* Harvesting vegetables at the right point of its growth cycle, when the plant is healthiest
* Keeping the farm stand shady!

Stay cool out there folks! And thanks for supporting the stand - we so appreciate all of you!!

Ps. If any of you out there happen to have a *well-working* glass display fridge you don't need anymore, we'd love a second one at our stand!

It is a scorcher out there folks!
We are doing our best to make sure your veggies stay top quality at the farm stand, which for now, means keeping things in coolers and our fridge as much as possible. It may look a little less pretty, but we want to make sure everything we sell has a solid shelf life for you at your home. Be sure to open up the coolers to see all they have to offer!

Some other things we do to give the best shelf life to our veggies?

* Hose them down with cold water upon harvest
* Certain things, like basil, gets harvested early morning before the heat really comes out
* We have a walk-in cooler to store harvested produce until it goes to the stand - depending on the type of vegetable and it's needs, produce is stored in tote bins with or without holes, or in crates with wet sheets draped over top
* Putting smaller amounts out at the stand, and frequently re-stocking, so nothing stays out there too long!
* Harvesting vegetables at the right point of its growth cycle, when the plant is healthiest
* Keeping the farm stand shady!

Stay cool out there folks! And thanks for supporting the stand - we so appreciate all of you!!

Ps. If any of you out there happen to have a *well-working* glass display fridge you don't need anymore, we'd love a second one at our stand!

Enormous thanks to these two dear friends, fellow farmers who spent their precious weekend coming over to the coast to help us out. They helped transform our hoop house into beautiful contained rows, catching up on pruning and trellising, weeded, harvested, packed for CSA, and even got the weed whacker out.

I repeat, farming is not independent. No part of us could have moved through this season without the incredible support, kindness, and comradery of old and new friends. From gifted seedling trays to reassuring phone calls that they too are horrified by the weather, to a day spent rescuing a crop from falling too far behind - we have been so grateful for our community.

Fun facts:

Kenzie, pictured here in black, is the amazing artist selling handmade lino prints at our stand. She loves frogs, is a flower farmer, and can just as gracefully flame down a mite-covered chicken coop til it's sparkly clean.

Noah, pictured here in the hat, is single-handedly responsible for every plant we have grown this season, having gifted some incredible grow lights that seriously changed our germination game. He knows his way around a tractor, is an irrigation sensation, and loves a good tree.

They both have two ducks named after them here at the farm, so be sure to say hi to the littlest pair, Koa & Nenzie next time you're here!

Enormous thanks to these two dear friends, fellow farmers who spent their precious weekend coming over to the coast to help us out. They helped transform our hoop house into beautiful contained rows, catching up on pruning and trellising, weeded, harvested, packed for CSA, and even got the weed whacker out.

I repeat, farming is not independent. No part of us could have moved through this season without the incredible support, kindness, and comradery of old and new friends. From gifted seedling trays to reassuring phone calls that they too are horrified by the weather, to a day spent rescuing a crop from falling too far behind - we have been so grateful for our community.

Fun facts:

Kenzie, pictured here in black, is the amazing artist selling handmade lino prints at our stand. She loves frogs, is a flower farmer, and can just as gracefully flame down a mite-covered chicken coop til it's sparkly clean.

Noah, pictured here in the hat, is single-handedly responsible for every plant we have grown this season, having gifted some incredible grow lights that seriously changed our germination game. He knows his way around a tractor, is an irrigation sensation, and loves a good tree.

They both have two ducks named after them here at the farm, so be sure to say hi to the littlest pair, Koa & Nenzie next time you're here!

We carrot-lot about farming!
We have very few rocks in our soil which means our carrots are generally straight, but we always love the fun ones!

These are in particular honour of our friend @stephriop who has a fantastic amount of enthusiasm for farmers being carrots!

We carrot-lot about farming!
We have very few rocks in our soil which means our carrots are generally straight, but we always love the fun ones!

These are in particular honour of our friend @stephriop who has a fantastic amount of enthusiasm for farmers being carrots!

We have a website! Check out the link in our Bio to visit, or look up harvestheartfarm.ca!

We have a website! Check out the link in our Bio to visit, or look up harvestheartfarm.ca!

A Day in the life at Sirius Micro Farm!

My sister Kira and I decided to be radical farmers this summer and give ourselves a break. As we are both fortunate enough to be farming with partners, we decided that Kira and George could choose a week to take off of their farm and I would go look after her farm business while Evan kept ours going back home, and visa versa.

Getting time off in the summer as a farmer is seen as truly impossible in the farming community, to the point that I know that there are folks who will judge us and the creditability of our farms for doing so. However, we are both commited to farming sustainably - and that includes our own sustainability as humans! I've also set myself on a personal mission to work on dispelling the myths of the independent, self-sufficient farmer that I know I hold in my own self. Community and cooperation is everything, and I want to constantly ask myself, how can we help each other? How can we make this work better for everyone?

And so I find myself on Vancouver Island this week, experiencing life on an animal farm, looking after pigs, goats, chickens, dogs, and farm cats, along with weeding, seeding, and harvesting their market garden, and tending to their microgreens and deliveries as well. Evan is back home in Gibsons, being his usual wonderful self, working for two on his own, filling the farm stand, and keeping everything going there. If you see him, feel free to shout some words of encouragement across the fence! Kira and George are camping and soaking up forest and lake views. There are no regrets.

(Ps. This job definitely stimulates the brain! But too good of a song not to use!)

A Day in the life at Sirius Micro Farm!

My sister Kira and I decided to be radical farmers this summer and give ourselves a break. As we are both fortunate enough to be farming with partners, we decided that Kira and George could choose a week to take off of their farm and I would go look after her farm business while Evan kept ours going back home, and visa versa.

Getting time off in the summer as a farmer is seen as truly impossible in the farming community, to the point that I know that there are folks who will judge us and the creditability of our farms for doing so. However, we are both commited to farming sustainably - and that includes our own sustainability as humans! I've also set myself on a personal mission to work on dispelling the myths of the independent, self-sufficient farmer that I know I hold in my own self. Community and cooperation is everything, and I want to constantly ask myself, how can we help each other? How can we make this work better for everyone?

And so I find myself on Vancouver Island this week, experiencing life on an animal farm, looking after pigs, goats, chickens, dogs, and farm cats, along with weeding, seeding, and harvesting their market garden, and tending to their microgreens and deliveries as well. Evan is back home in Gibsons, being his usual wonderful self, working for two on his own, filling the farm stand, and keeping everything going there. If you see him, feel free to shout some words of encouragement across the fence! Kira and George are camping and soaking up forest and lake views. There are no regrets.

(Ps. This job definitely stimulates the brain! But too good of a song not to use!)

Tomato Seedling Sale!
The weather seems to have finally warmed and June is upon us! Come by the stand for your tomato seedlings, and gorge yourself on tomatoey goodness for the rest of the season!

Let me tell you folks, I love tomatoes. Is there such a fruit that absolutely adorns itself in never ending abundance and colour? Whose juicy insides burst with sunshine and dribbles down your chin and brings you back to sneaking handfuls of small orange and red bobbles from your grandpa's little greenhouse he had in the backyard?

Tomatoes teach generosity. Everyone who comes to your yard is granted a handful or two from the vine. When they are ripe - you celebrate. You feast, you share, you add them to everything - your salad, your sandwich, your supper, your pockets. There is no hoarding of tomatoes. No waiting for the right economic trends or until you've finished that list of tasks or for a superior to tell you you've earned the permission. No, tomatoes ask no permission, they need no cause. Each moment, a perfect celebration.

Tomato Seedling Sale!
The weather seems to have finally warmed and June is upon us! Come by the stand for your tomato seedlings, and gorge yourself on tomatoey goodness for the rest of the season!

Let me tell you folks, I love tomatoes. Is there such a fruit that absolutely adorns itself in never ending abundance and colour? Whose juicy insides burst with sunshine and dribbles down your chin and brings you back to sneaking handfuls of small orange and red bobbles from your grandpa's little greenhouse he had in the backyard?

Tomatoes teach generosity. Everyone who comes to your yard is granted a handful or two from the vine. When they are ripe - you celebrate. You feast, you share, you add them to everything - your salad, your sandwich, your supper, your pockets. There is no hoarding of tomatoes. No waiting for the right economic trends or until you've finished that list of tasks or for a superior to tell you you've earned the permission. No, tomatoes ask no permission, they need no cause. Each moment, a perfect celebration.

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