We are a small family farm in Campden, in the Town of Lincoln, Niagara Region. While we are newer to rural life and this most humbling yet inspiring profession of farming, we embrace it passionately. We continue to learn and implement best practices in order to nurture the soil, steward our land and exist harmoniously with Nature. We don’t use chemical fertilizers, pesticides or herbicides, even those approved for organic use; instead, we use organic mushroom compost, kelp and fish fertilizer, molasses and other ingredients from the kitchen. We farm organically (though we are not certified) and sustainably, and implement permaculture techniques – basically we farm with integrity and heart.
Every winter it’s so exciting to plan and source new and beautiful varieties to grow – we look forward to offering a variety of delicious produce: vine-ripened open-pollinated and heirloom tomatoes, micro-greens, lettuce and salad mix, kale, Swiss chard, sugar snap peas, garlic, green onion, book choy, cucumbers, sweet and hot peppers, fresh baby ginger, summer squash, beets and turnips, eggplants, Jerusalem artichokes, watercress and sunflowers….fingers crossed! We strive to be positive and carry on, as best we can, through whatever Mother Nature and climate-change send our way.
You are invited to enjoy a beautiful and delicious meal – our organic pea shoots, micro-greens and farm fresh produce grace the tables of some of the finest dining establishments in the Niagara region: August Restaurant (Beamsville), 270 Bench Kitchen (Grimsby), Honsberger Estate Winery (Jordan), Inn on the Twenty Restaurant (Jordan), Just Cooking (Vineland), Mark Picone Culinary Studio (Vineland), Revalee Brunch Cafe (Vineland), Revalee Supper Club (Vineland), Root 8 Vegan (Beamsville), The Restaurant at Vineland Estates Winery (Vineland), Lake House Restaurant (Jordan).
They can be reached at Pear Blossom Orchard