Hello and welcome to Emma’s Garden online. We are currently in the process of building our online presence to better serve you.

Thanks to Direct Farm Manitoba we have obtained a grant to build a website that allows us to better serve you with a central location for communication and commerce! And a big thank-you to David Quiring of creative little dot com for stepping up to the daunting technological, design, and photographic tasks that come with building this new digital foundation.

Through our website we will share common interests and fascinating stories in the worlds of garlic, local biodiversity, and being a part of Eastman Manitoba on our blog. The online store, as an immediate place for commerce, will get your garlic to you in a more immediate and expected way of delivery.

As tends to be with direct farm sales businesses, our product line is seasonal by nature and supplies are limited by our ability to produce and maintain our quality products for you. And so, we want to keep in better touch with you so that you can be informed. Our newsletter will be a primary way of letting you know about what’s going on at Emma’s Garden, but please also join us on Twitter and Instagram as we build out our social media presence through them.

As with all seeds, expect these ideas to blossom in unexpectedly beautiful ways as well. With all of these new efforts, we hope to share with you all the things that happen when we aren’t together – from the work throughout the year in the field to the precious market days when we get to celebrate the fruits of our labour!

We are excited for this opportunity to be of better service and move to these new ways of connecting with you. Thanks for being part of our community of garlic lovers.

Sincerely,
Chuck & Julie

Growing garlic is a critical part of enjoying it at the table, but so too is the act of preserving it in order the enjoy it long after garlic season is over.

Creating our own dehydrated garlic started years ago when, at the end of the season, Julie and I (Chuck) would take the bulb garlic that was left and dehydrate it for ourselves. At the time, garlic was one of the many vegetables we would do; tomatoes, peppers, zucchini, and beets were also included. We were growing 300 to 2000 heads of garlic, and all of it was processed by hand. 

As the garden grew in size, so did the surplus garlic. In the 2016 season we decided to look at selling our garlic in a dehydrated form. 

Garlic Chips and Powder

We designed a label/packaging, and with the necessary approvals, we were ready to introduce our garlic powder and chips to our community at the Lac du Bonnet Farmers’ Market. At the market we were lucky to sample our chips to our customers with a warning; it is with a bit of sadistic humour to witness garlic lovers take a bite of our chip to discover that our products have more powerful and potent flavour than store bought garlic. Our process of making the dehydrated garlic products maintains, and even intensifies, the flavour of our garlic. Following a scolding we now have water at our booth to put out the fire. We are not alone with our sense of humour. Many customers bring their unsuspecting guests to our booth saying you have to try this chip. 

We have successfully sold out of our garlic powder and chips at the market each year since.

I hope you can get a chance to try it yourself: at our booth at the Lac du Bonnet Farmers’ Market, or purchase some for yourself at our online store.

Welcome to Emma’s Garden.

Located on the North Shore of Bird River, Manitoba, is 85 acres of boreal forest and grassland called Emma’s Garden. The gardens are named after our beloved Grandmother Emma, who was born, educated, raised her family, and is buried at Bird River. Her story is tied to our desire, as her living family, to return to this place and create a place that honours her respect for the forest, the water, and the community.

Our desire is to preserve the beauty of the riverbank land which has been passed down through three generations, and work with the ecosystem in creating a farm that is bountiful, marketable, and can be shared with others.

Emma’s Garden includes 0.9 km of riverbank, 2 creek beds, 7 acres of field, and 78 wooded acres. The natural terrain is predominantly clay, but the forest has created rich soils on the property. The healthy mixed boreal forest is primarily poplar, ash, and spruce trees.   

A traditional farm is not conducive to the area as it would mean clearing nearly 80 acres of natural boreal forest to get the land back to its original farm state. And so we are designing the farm around what is here now rather than changing the area to meet a traditional farmer’s need.

Living a sustainable, happy life in harmony with nature is a desire we have for everyone. When this is in balance it brings healthy longevity to our lives and maintains a vibrant community that remains for future generations.

To grow farm products for the local community is our primary mission. We aim to organize the farm in such a way that is functional, visually attractive, and sustainable – which has led us to adapting new sustainable organic techniques, biodynamic techniques, restoration agriculture, and Permaculture design.

Sustainability begins with a nourishing food source and Emma’s Garden creates a space that grows organic food in three ways:

1. A food forest
2. Under-cover (greenhouse or geo-dome structure)
3. Gardens that include row plantings, raised beds, and compatible groupings

The old buildings have returned to the earth; all that’s left are photographs, and so we are starting from scratch like our ancestors did over a hundred years ago when they arrived to this place. Our evolving story is our effort to achieve all this while creating enough income to make it sustainable for the years to come, and this website is a place we can share it with you as we continue our journey.

Pesto is the foundation of many a good meal. This recipe is simple and provides a foundation for quality ingredients to really shine on the plate.

Prep Time: 10 mins
Total Time: 10 mins
Serves: 12
Yield: 1 jar full 

Ingredients

• 2 cups packed homegrown basil (or fresh as you can) 
• 1/2 cup toasted pine nuts, cooled 
• 1 cup grated Parmesan and/or Romano cheese 
• 3 cloves crushed garlic 
• 1/4-1/2 cup olive oil, depending on how creamy you want it 

Directions

1. Put the first four ingredients into a food processor. Pulse to blend.
2. Slowly add oil through the feed tube to make a nice paste.