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ABOUT HARVEST HEART
Nestled under Mt. Elphinstone, we wake to low clouds that cling to moody douglas fir, hemlock, and cedar high on the mountain, and give thanks to the fertile, clay-rich soils that were once, we’ve been told, a lake bottom.
We farm on unceded Sḵwx̱wú7mesh territory on the Sunshine Coast, named by settlers as Gibsons, BC. Here, amid the ever-present crackles and calls of the resident ravens, we grow about 50 different types of annual vegetables, doing our best to provide a holistic offering to our community, supporting both the human and the non-human with which we share this land. Giving thanks and care to the land is at the heart of our farming practices, using minimal tillage, crop rotations, integrated pest management strategies, and listening to our environment the best we can.
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WHAT WE GROW
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Greens: brassica salad mix, arugula, mini and large head lettuce, kale, collards, chard, kale, bok choi, komatsuna, spinach
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Roots: carrots, beets, radishes, turnips
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Nightshades: tomatoes, hot and sweet peppers, potatoes
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Herbs: parsley, cilantro, basil, sorrel, sage, dill, shiso, hyssop, fennel
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Cucurbits: long english cucumbers, pickling cucumbers, zucchini, torpedo melons, winter squash, pumpkins
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Legumes: snaps peas, shelling peas, pole beans, dry beans, fava beans
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Brassicas: sprouting broccoli, head broccoli, cauliflower, kohlrabi, cabbage,
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Alliums: scallions, garlic, onions, leeks
While Harvest Heart may tangibly farm vegetables, our hopes are that in the background, we are able to grow the intangible too – a chance for folks to come together over the land, to reconnect with the world around them, to delight in simple abundance, to learn the strength and capacity of their own two hands when sharing in partnership with their environment, and to offer daily celebration in the beauty of the everyday, whether that’s finding that juicy, sundrenched tomatoes have come into season, waking to a green new being sprouted from the soil, or breathing in the fresh scent of a long-awaited rain, bring new life to both the plants and oneself.
We grow on leased land at Gibsons Farm, owned by Robin Friesen and Jordan Maynard, which encompasses a myriad of coming together: farm-based children’s education camps, weddings, events and workshops, The ShortCut food truck, perennial blueberries, strawberries, and raspberries, as well as hazelnut and fruit orchards.
