10 Acres farm in North Saanich is just 25 kilometres from our downtown restaurants. Our farmers + chefs are in constant contact about weekly deliveries. Whether it’s fresh organic harvest, root cellar veggies, honey from our bees or free range animal products, you’ll see innovative uses of our local products on each restaurant menu.
We are inspired to grow a range of different foods at 10 Acres farm – some familiar, some new, always unique and nutritious. Our vegetables are mainly grown from heirloom seed and are selected for their outstanding flavours and nutrients, their suitability to our West Coast climate, and visual appeal. When possible, we source from small Canadian seed businesses, from varieties that have passed through family generations.
Beets, salad, kale, arugula, watercress, oyster mushrooms, chives, fingerling potatoes, garlic, sunchokes, winter squash, swiss chard, dry beans, celeriac
All animals on the farm are grass pastured; this diet is supplemented with non GMO feed, spent grains and vegetable trim from the kitchen at 10 Acres Bistro, Kitchen + Commons. We currently raise heritage chickens and ducks for eggs, as well as turkeys, pigs and ducks for meat.
Our poultry are housed in a spacious state of the art poultry barn with ample light, roosts, clean bedding, access to continuous fresh water and feed, and out of door areas. This poultry barn has been designed and meets all certified requirements as identified by national, provincial and local organic certifying bodies. Our eggs are collected 4 times daily from rear roll out nests to ensure cleanliness and freshness of all eggs.
100 laying hens, 30 laying ducks, 2 Nigerian Dwarf does and 1 kid, 3 Ossabaw Island swine, 3 Bronze turkeys, 3 ill-tempered geese, some itinerant muscovies. Coming soon: 400 Pekin ducks, 100 meat chickens, 15 Berkshire cross hogs, 10 Old Spot cross hogs, 15 Ossabaw Island hogs, 60 Bronze turkeys.
The orchard has been planted with a range of fruits with varieties suitable for eating fresh or prepared in the 10 Acres kitchens. Once the orchard is in full production, preserves, such as jams, jellies or chutneys, will be made at the 10 Acre restaurants. We’ll have berries again this year, but some crops require patience; it may be 2-4 years before we can harvest the stone fruits such as cherries, plums and peaches.
Cherries, plums, lemons, limes, figs, quince, olives, kiwi, strawberries, grapes, pears, apples, apricots, peaches, nectarines, blackcurrant, blueberries, loganberries, marionberries, persimmons, walnuts, hazelnuts.
Our current honey is from the maple and fruit tree nectar flow this spring. Early summer we will have the honey from the cane berries (black/logan/marion/raspberries).
If working as part of team of people inspired by delicious local food, sustainability agriculture, extraordinary hospitality appeals to you, then we want to meet you. Accepting applications for all positions. Recruiting immediately for sous chef & support staff at the Bistro; line cooks, servers & support staff at the Commons; line cooks & support staff at the Kitchen … APPLY TODAY