Beautiful organically grown garlic available for pre-order:
(appearing in the order of most available, largest qty first)

  • Limited Quantity Fresh Garlic available this Saturday & Sunday.
    Only varieties this week are Georgian Fire & Duende.  $12.99/lb  *Cure yourself

    Pre-Order Bulk Cured & Bagged Garlic available for pick-up, Sunday August 6 and Saturday August 19.

  • Less than 2 lbs – $14.50/lb
    Over 2 lbs – $12.50

Georgian Fire (Porcelain) – Standard hardneck with nice flavour and smallish cloves on large heads.

Duende (Porcelain) – This one is from Duende farm in Maple ridge, from a strain they discovered on Vancouver Island, very large bulbs and cloves.

Korean Purple (Rocambole) – perfect for roasting

Leningrad (Porcelain) – Smaller bulbs made up for by flavour and beautiful uniform cloves.

Chesnok Red (Purple Stripe) (LIMITED QTY) – Pretty purple cloves in tight wrappers, very nice shape.

Inchelium Red (Artichoke) (LIMITED QTY) – Softneck with large heads, quite nice and colourful.

Contact Elisabeth at with inquiries or to place an order.

Spring Equinox Flowers and Plants

 Nettle Lemon Cupcakes

For the Nettle and Lemon cupcakes:
  • 100g (2 cups, packed) raw young nettle leaves (use the top 4-6 leaves)
  • 200g (3/4 cup) unsalted butter, softened
  • 150g (3/4 cup) whole cane sugar
  • 3 EGGS
  • 2 teaspoons vanilla extract
  • zest and juice of ½ lemon
  • 250g (2 cups) plain flour (or try a combo of sprouted spelt/plain flour)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
For the cream cheese icing:
  • 150g (2/3 cup) cream cheese, softened
  • 300g (2 ½ cups) powdered icing sugar
  • Zest and juice of ½ a lemon
  1. Preheat oven to 170C/325F.  Line muffin tins with paper cups or grease well.
  2. Using rubber gloves or tongs, carefully rinse the stinging nettle leaves and remove any large stems. Place in a vegetable steamer and steam  for 3-4 minutes. The sting will be removed with the boiling.  Remove and puree. Set aside.
  3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then beat in the nettles, vanilla, zest and lemon juice.
  4. Sift in the flour, baking powder and salt and stir to gently combine.
  5. Spoon the mixture into the prepared tins, push to the edges and level, then bake for 25 minutes or until an inserted skewer comes out clean. Cool for 10 minutes in the tins and then turn onto a wire rack to cool completely before icing.
For the icing:
  1. In a large bowl, cream the cheese until fluffy. Add in the icing sugar and beat. Beat in the zest and a little of the lemon juice. Add more lemon juice to make it a frosting consistency and beat again. Store in the fridge until ready to use.
spring equinox plant sale

You are invited to visit the farm on March 25 from 10-12:30 to learn more about what’s happening at jollity FARM this year, like our new Farm Sustainer Club! Featuring a perennial plant sale, fava seeds for an early garden crop and green manure, lemon nettle cupcakes, nutritious nettles, and membership and plant starts order forms!

Beautiful Spring Flowers Available to Order!

We are now taking orders for beautiful spring container and bedding plants. These will be ready for pick up at our March 25th event. Many are in bud, bloom or will be in bloom soon.  Buy 3 or more of an item and save $0.50!

Here’s whats available to order:

Pansies – great selection of colours! Dark blue, Light blue, Citrus, Purple, Red blotch, Mixed: $3.50/6pk
Dianthus Carnations – Orange, Scarlet, Dark pink, Light pink, Pink and White, Cherry Velvet, Purple Star: 3.99/4″plant
Scabiosa Butterfly Blue: 3.99/4″plant
Veronica ‘Georgia Blue’: 3.99/4″plant
Arabis ‘Spring Charm’: 3.99/4″plant
Armeria ‘Rubrifolia’: 3.99/4″plant
Aubretia ‘Audrey Deep Blue Shades’:3.99/4″plant
Aubretia ‘Audrey Purple Shades’:3.99/4″plant
Campanula ‘Blue Waterfall’:3.99/4″plant
Campanula ‘Birch Hybrid’: 3.99/4″plant
Cyclamen ‘Lascar Series’: 4.99/4″plant
Cyclamen ‘Rembrandt Series’:  4.99/4″plant
Saxifraga ‘Touran Scarlet’: 3.99/4″plant
Saxifraga ‘Touran White’: 3.99/4″plant
Lupin ‘Gallery Blue’: 3.99/4″ plant
Viola ‘Etain’:  3.50/4″ plant

Please email or call Steph (250-246-5269) to place your order by Wednesday, March 22.

And don’t forget to order your jollity FARM plant starts! We need your orders in by April 05.

If you haven’t placed your veggie or flower starts order yet, here is a link to the form.

You can either submit it by email to or slip it in the drop box: Stephanie Cottell, PO Box 18-2

Escarole & Fava Beans 
(makes 2 servings)

1 lb fresh fava beans, shucked
1/2 tbsp + 1 tsp extra virgin olive oil
1/2 tsp fresh lemon juice
1 garlic clove
A pinch of red pepper flakes + black pepper
1/2 head escarole, chopped
4 basil leaves, torn
1 hard boiled egg
1/4 cup grated pecorino Romano

1. Bring a medium saucepan of water to a boil and salt it well. Blanch the fava beans until barely tender, about 2 minutes. Drain and let cool slightly, then peel and discard the tough outer skin (**although this is not necessary with young, fresh favas)

2. In a medium bowl, whisk together the olive oil, lemon, garlic and red pepper flakes, and season with salt and pepper. Add the favas, escarole, and basil, and toss. Grate the eggs over the top and sprinkle with pecorino. Toss again and serve.

Hello Friends of Jollity Farm! 

We hope this spring finds you well. We have had a good rest this winter and used the time to further develop our farm plans and infrastructure. The farm is in full swing now and the greenhouse is busting at the seams.  Early peas, beans, asian greens, radish and carrots are already sprouting in the fields.

Thank you to those of you who took the time to fill out our questionnaire last season. It has really helped us to develop our future plans in a direction we feel confident will be supported by the community. With your feedback in mind we will slowly be developing our plant nursery (flowers:annuals + perennials, veggie starts and herbs) and our farm shop. It is our goal to fill our farm shop with products grown or made on the farm plus other yummy things sourced from Vancouver Island farms and food producers. We will also start preparing more ready made foods using the excess produce from the farm in our soon to be certified commercial mobile kitchen. We’ve had a lot of requests for more guidance when it comes to getting the most out of your weekly produce so we’ll aim to offer more tips and simple recipes in our newsletters plus a few informal cooking classes throughout the season. Stay tuned for our first class – Cheesemaking 101 (sometime in June).

CSA 2015 

Although we have explored some ideas presented to us that might allow more flexibility with our CSA, we have decided to stick with the tried and true formula for another year. Some of you have shared some great ideas with us regarding other systems like a farm ‘co-op/credit’ card etc. but the logistics have proved too challenging for our current scale. Perhaps as our production continues to increase we will be able to offer a broader range of choice.

We anticipate a bountiful growing season ahead and have considered your feedback and will continue to try and grow more of your favourites. We have invested in a new style of ground cover bio-degradable mulch and some high tech insect netting that will help us continue to grow delicious organic veggies and not have to share as much with the bugs.

This year we will offer the choice of a Wednesday or Saturday morning pick up. The times will still be the same 10am to 1pm. Please let us know what day would work the best for you. We have chosen to harvest 2x/week in order that we don’t have to refrigerate as many items and can harvest fruit and veggies when they are ripe and ready to eat.

The cost of the small boxes will be $20/week and large boxes $28/week. If you found you didn’t have enough in your small box last year then please opt for the larger size. The smaller boxes are mostly meant supplement a home garden supply or provide for a single person. You may notice the boxes have gone up by $2/each. After reviewing our records from last year, we have figured these extra funds will help with more investment in mulch and manure throughout the growing season, as well as supplementing the cost of packaging (punnets and bags). We’ll keep you in plentiful supply of salad greens, heads of lettuce and sprouts to account for the extra cost.

When you send your confirmation email we encourage you to remind us of some of the veggies you love, and others you don’t care for so much. We appreciate your payment for the full season and cheques can be dropped off at the farm or in our mailbox (Box 6-6). We also accept e-transfer! If you would like to talk to us about a payment schedule that might work better for you (split into two equal payments, monthly or weekly) we are open to discussion.

We will be building our flock of laying chickens as we are only able to serve a few families at the moment. If you would like to have a regular supply of free range eggs in your weekly box please let us know. We will continue making our artisan sourdough bread and have added a new, lighter honey loaf into the roster. Please let us know if you would like a standing order for regular bread with your box.

Some of the other goodies you can look forward to in our farm shop are: local honey, free range meats, preserves and sauces, soups, dry goods, baking and lots more. If there are partic

ular grocery items that you would like to receive on a regular basis, please let us know. We will be doing our best to stock our little shop with many yummy and locally sourced food products for your enjoyment and convenience.

Contact Elisabeth or Noah Bond via email or phone (250.416.6736) for more information.

Last fall, Maria Nunn (Noah’s cousin) of Ladybird Gardens created some beautiful winter planters for us. We kept a few for ourselves and offered some for sale. I loved having them around the house in the winter months to add a hit of colour to brighten up all the grey. We brought our planters into the unheated greenhouse over the coldest months and once the temps. began to rise again they burst into new growth again. They carried on blooming right through to early summer,  then I was able to transplant many of the plants into my garden. It’s like the gift that keeps on giving!

Maria is offering up more for sale again this fall and we are accepting orders now.

The price for a medium pot is $26 and large for $36.

Please email us or phone to reserve – 250.416.6736

It’s time to sign up for the 2014 Food Share Program.

Once again, we thank all our 2013 members for their support and continued feedback. Each year we collect feedback at the end of the season and over winter we work to implement the suggested changes. This year we want to wow you with abundant supplies of all your favourites: flavourful salad greens, cucumbers, melons, tomatoes, strawberries, cabbage, carrots, cauliflower and broccoli. We have planned our plantings and harvest carefully so we may maximize our yields and grow popular items in greater succession.

This year’s program will run for 22 weeks from May 31 to October 25.

The cost for small boxes remains at $18/week for a total of: $396 for the full season
The cost for large boxes will be $26/week for a total of: $572 for the full season

While we appreciate full payment up front we understand that staggered and/or weekly payments are more convenient for some of our members. Please contact us with your preference and to make individual arrangements.

What’s new for 2014?
Grass Fed Naturally Raised Beef from Cedar – We have partnered up with Jessica White and will offer her choice cuts of grass fed, naturally raised beef to add to your box once/month (or more as per the demand).
*Please note: this arrangement comes with the blessings of Lawrence Spring farm as they won’t likely have any beef for sale this year.

Limited Space. Reserve Now!
Please contact us directly via phone 250.416.6736 (ask for Elisabeth or Noah Bond) or email to confirm your CSA subscription and payment arrangements. You may pay by cash, e-transfer or cheque made out to Jollity Farm (Box 6-6). 

Our fingers were cold but our souls were warmed by groovy bollywood tunes and the creative vibes. Noah’s green fingered cousin, Maria was busy collecting greens from the property while I sleuthed around for the odd bits – like dried seed pods and twigs. I think these added bits and pieces make these festive greens a little less traditional but just as festive. We have 5 beauties on offer for sale (at $35/each) and some more to come next week. Email us or call if there is one that strikes your fancy or pop by this Saturday, Dec. 15 to pick one out.

Help us pick one of the Spice Girls to stay on the farm as a second breeding sow. There are some particular characteristics we are looking for:

– good overall lines
– feminine appearance
– strong legs and overall solid build
– long, straight back
– lots of teats (10 minimum)
– friendly disposition

Some of these qualities will be hard to define from just looking at the pictures, but perhaps you have a certain feeling for one of the pigs. Let us know your selection and we’ll let you know once the choice has been made!

It’s the end of another busy summer season which would explain the long gap since we last posted any news here. If you want to follow the farm harvest week by week we do tend to do quick facebook posts.

It’s our goal this fall to collect all our mulch on island. It’s a closed loop system which makes perfect sense from an ecological and financial perspective. We have put out a challenge to islanders to either bring their maple leaves to us or we’ll come over and help rake up at your place. For every garbage bag full you deliver you are entitled to a Jollity Buck (use for trade in produce or pork) or kids can trade for an actual buck (or a few, depending on how big their load is.

We are thrilled to have received our first deliveries only a couple of days after sending out the post. Thanks to Katia & Matty Bannister, Finn bond, Jake Howard, Virginia and Andy Lamb for your participation.

After all the wind today, mountains of maple leaves are sure to be hitting the ground this week. Please keep them coming and help us to protect precious top soil for next year’s crops.