At Blue Goose Farm, our focus is to grow a wide variety of specialty produce for restaurants while focusing on more traditional and sustainable farming practices and techniques. As chefs, our growing style and selections are informed by what we want to eat. Rare heirlooms and unique varieties which offer deliciousness, complexity and quality are things that get us excited.


Flavour and diversity are always at the top of our priorities, which go hand in hand with soil health and nutrition. We take a no-till approach when managing our soils to preserve the biology which feeds our plants which in turn feed us. We operate on a human-scale, with no tractor or machinery. We find that a more gentle, hands-off approach produces more delicious and plentiful harvests.

As first generation farmers, we are learning as we go. We hope to use the farm as a platform to teach ourselves and inform others on the importance of sustainable agriculture and all of the benefits that come with surrounding yourself with the outdoors, slow food, healthy whole food cooking and community. And that it is possible! We want to help create a link between the farm and the consumer, which promotes a simplistic and sustainable lifestyle based around food and community.