Going through this transition has been a busy time with a huge learning curve for everyone on the team.  During the process we’ve been focused on our main beds, crops, flocks and facility upgrades.  Now that the crops are are ready to harvest,  fewer flocks are on site to take care of and the contractors are on site doing facility upgrades we had a few moments to spare.

With a those moments we decided to take a look around the farm to see what else is growing.  It was a pleasant surprise to find some great gems growing with no help from us 🙂

On the main 80-Acre property we found a few onions (hopefully these continue to grow), celeriac, white radishes (which are now in at the markets) and beans.  At the original 10-Acre property we’ve got beautiful shelling peas and baby leeks, both of which should be ready by next week.

With our short walk around done it was back to work for us: harvesting carrots and potatoes, planning the building for vegetable processing and re-organizing our freezers to be able to find things just a little easier.  I can tell you, life on the farm is definitely never dull.  We’re glad you’re still here on the ride with us and we look forward to sharing our harvest with you.

Beet Green Smoothie

Berry smoothies are a favourite of mine but I often skip the greens to avoid making an icky brown coloured smoothie.  That’s why I love beet green season!  I can have my berry smoothies PLUS greens!

Here’s a basic recipe that I use:

Serves: 2   Time: 5 minutes

  • 2 cups of cold Earl Grey Tea (or any tea you like)
  • Juice of 1/2 lemon
  • 1/2 teaspoon of freshly grated ginger
  • 1.5 – 2 cups of Purple Beet Greens
  • 1 /2 cup of berries (whatever’s in season)
  • 1/2 cup of FROZEN pineapple or mango
  1. Put the ingredients in your blender as they appear in the list above
  2. Turn the blender on for 30 – 45 seconds OR use the smoothie option (if you have a fancy blender).

That’s it!  Serve and enjoy.

What’s growing at the farm

Farms are a busy place during growing season.  Greens Eggs and Ham especially so with the vegetables, birds AND facility improvements that are going on.

The weather has been amazing this week with lots of sun and only a little bit of rain at night the plants are growing like crazy.  We’ve started to harvest the beets, potatoes and carrots.


Albert & Rolf fixed the harvesters and are very excited to get started.  They’re in a bit of a holding pattern as Jay is working with contractors to get our large cold storage facility up and running.  This is important so that the vegetables will stay fresh.

Our lettuces are growing like mad on our other farm with all the great weather.  The baby fennel and zucchini are are doing really well too so look for those in our market.

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Sam, our new poultry lead, was busy yesterday moving some 3 week baby ducks into a new outdoor enclosure.  They are gathered up and put in crates for moving. They ar
e adorable as they are still fuzzy and yellow.


There’s lots more happening, but we’ll save that for another post!


Campfire Cooking

With Summer upon us it’s time to get outdoors and camp or for those who are a little less adventurous, fire up the BBQ.  Campfires and BBQ’s are a perfect way to roast up all the beautiful summer root vegetables that are now available.

At Greens Eggs and Ham we have beautiful Easter Egg radishes.  The pretty purple, red, pink and white radishes stay crisp and mild, even when they’re large.

Most people think of radishes as good for just salads.  Not so I say!  With just a little fire they mellow and are a surprisingly delightful addition to dinner.

They’re easy to prepare and cook, which makes them ideal for camping.  All you need is a few simple ingredients.


  • Radishes
  • Olive Oil / Duck Fat
  • Salt / Pepper


  • Skewers
  • Bowl
  • Knife
  • Cutting Board



  1. Wash and trim off the ends of the radishes20160716-_MG_1005
  2. Put into a bowl and toss with olive oil or duck fat
  3. Season with salt and pepper
  4. Put all radishes on the skewers
  5. Place on a grill over your fire.  Rotate a few times.  It takes about 15 minutes
  6. Serve and enjoy!20160716-_MG_1010


Yes – We’re Still Open

Hello loyal customers,

Although we are going through a transition we are still open for business.  We have the same great products and are working to get production back up to speed.   It’s going to take us a while to get everything in place so please be patient.

Right now we are upgrading our facilities to help serve you better – this does mean a temporary interruption in our duck egg availability.  We know you love them so we are trying our hardest to get that back on track.  The anticipated return to market is July 1st.

We are going to be focusing on our field production for the next few weeks.  This means no sprouts.  The focus on the field production does mean we are better able to delivery our amazing greens to you.  This week we’ll have Mixed Heritage Greens, Mustard Greens, Lovage, Stinging Nettle, Spinach, and (cross your fingers here) Arugula.

Calgary customers – you can find us at Market on MacLeod and Crossroads.

Edmonton customers – we’re working hard to get back into the 104th Street Market.  We’ll keep you updated on this but right now we don’t have an outlet yet.

If you have any questions, comments or concerns you can always email us.


The GEH Team

Food artisans