We will have a good supply of our delicious, sweet and tender asparagus this Saturday at the Old Strathcona and Downtown markets in Edmonton. July 5 will be our last Saturday.

We believe that it is very important to educate our future consumers that their food is not coming from the grocery stores but rather it is coming from the farms. Each year during asparagus season we host many school tours on our farm.

We demonstrate to the students how our wheat, barley and canola is used in a multitude of common items found in the grocery stores. They are always stunned when I point out that great green combine that sits in the shed for 11 1/2 months of the year.

The students are very interested in our riperian area that we keep protected with a  fence so the cows do not damage the sensitive area around pour dugout. We use a solar panel and switch system that Doug has developed to pump water for the cows.  I always ask the students for a moment of silence to enjoy the sounds of the birds. This  indicates a very healthy riperian area.

Picture is of the preschool class that just happens to include our grandaughter who was very proud to show our farm to her class.

If you are driving down Hiway #2 our farm is located just 10 km. west of Innisfail - exit #365 - on the cottonwood road. Our farm store is open 8:00 AM - 8:00 PM seven days a week.

We have great little printable map on our website if you need directions.  

We have our delicious asparagus (but only until about July 6), home raised hormone & antibiotic free beef, home made pies, home made beet and asparagus pickles, delicous asparagus relish, beet relish, apple chutney plus other Innisfail Growers preserves.

We also have our 5 lb. bags of asparagus seconds that make great Cream of Asparagus soup. The soup  freezes very well for next winter. After all, it is a long time until next May when our asparagus will appear again.

Our garden peas are coming very nicely, so I expect to have some at our store by about July 10.

Our asparagus  makes great soup that freezes beautifully and tastes delicious next winter. After all – it will be a long time until next May when our asparagus will appear again.

We recommend using our 5 lb.  bags of asparagus seconds for making soup. It was picked at the same time as our bundled asparagus so is just as fresh and delicious. It is just not as pretty. The asparagus might be broken, bent or perhaps the heads will be a little opened up.

Cream of Asparagus Soup

6 c. EDGAR FARMS asparagus seconds chopped into 1 cm. pieces

(5 lb. of  asparagus seconds should yield 2 batches)

2 c. boiling water and 1 Tbsp. Oxo chicken soup base or

2 c. good chicken stock

½ tsp. salt

2 cloves garlic or ½ tsp. garlic powder

1 large onion chopped or 1 tsp. onion powder

If using onion and garlic, saute in oil.  Add chicken soup base to boiling water in a large pot or bring chicken stock to a boil. Add rest of ingredients and boil just until asparagus softens. Puree in blender. Puree may be frozen at this point and will keep frozen up to 1 year in a well sealed container.  To serve, heat puree till boiling, add 1 cup milk to 1 ½ cups puree and heat just until hot, not boiling. Cream or half & half may be used if a creamier soup is desired.  Pour into serving dishes and  sprinkle with cheddar cheese.

Mark your calendars August 2 & 3, 2008 for our next weekend event drive. Visit our website countrydrive.ca for a printable map of the 25 farms and attractions in our area that will be open and having special events.

On our farm we will be giving tours to the asparagus field so that you may witness all the splendid fern in it's full glory.

Also on our field tour we will be stopping at the pea field and you will have the opportunity to pick a sampling of our delicious, sweet peas.

Our farm store will be open for your shopping pleasure, too.  We would be thrilled to have you come for a visit!!