Vegetable Garden

Tucked into our Maple Ridge farm, our vegetable garden is where honest growing meets exceptional flavour. Everything we cultivate is 100% organic — no pesticides, no synthetic fertilizers — just rich soil, careful tending, and produce picked at the peak of freshness. What you take home goes straight from the garden to your table.

Grown Here. Picked Fresh.

Our garden at Murphy's Tree Farm in Maple Ridge is a labour of love — tended season after season with the same care we put into everything on this farm. We grow a rotating selection of vegetables the natural way: organic compost, open-pollinated seeds, and the kind of patience that only comes from working with the land.

No shortcuts. No sprays. Just fresh, clean produce you can feel good about — grown right here in the Fraser Valley.

What's Growing This Season

Russian Garlic Scapes

Garlic scapes are the curly green shoots that emerge from hardneck garlic plants in early summer — and they're one of the most underrated treats in the garden. Ours come from Russian hardneck garlic, a cold-hardy variety known for its bold, rich flavour. Scapes are milder and more delicate than the bulb, with a fresh, garlicky taste that shines raw in salads, roasted as a side, or blended into a vibrant green pesto. Available from June to July.

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Russian Garlic

Our Russian hardneck garlic is grown from carefully selected seed stock chosen for its large cloves and deep, complex flavour. Hardneck varieties are prized by home cooks and chefs alike — fewer, bigger cloves per bulb, and a flavour that's noticeably bolder and richer than what you'll find at the grocery store.

Grown organically right here in Maple Ridge, cured naturally after harvest, and available fresh each summer season. Once you try farm-grown garlic, there's no going back.

Available from August to December. Please subscribe to our mailing list for updates.

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Recipes

Garlic Scape Pesto

10 minutes · Makes about 1 cup

  • 1 cup garlic scapes, roughly chopped
  • ½ cup grated Parmesan
  • ¼ cup pine nuts or walnuts
  • ⅓ cup olive oil
  • Juice of half a lemon
  • Salt and pepper to taste

Add scapes and nuts to a food processor and pulse until finely chopped. Add Parmesan and lemon juice, then drizzle in olive oil while blending until smooth. Season to taste. Toss with pasta, spread on grilled bread, or use as a pizza base. Keeps refrigerated for up to a week.

Garlic Scape Compound Butter

5 minutes + 1 hour chill · Makes 8 servings

  • ½ cup (1 stick) unsalted butter, softened
  • 5–6 garlic scapes, very finely minced
  • ¼ tsp flaky sea salt
  • 1 tbsp fresh chives or parsley, chopped (optional)

Combine all ingredients in a bowl and mix until well blended. Transfer to a sheet of parchment paper, roll into a log, and refrigerate until firm — about 1 hour. Slice and melt over grilled steak, corn on the cob, roasted potatoes, or warm crusty bread. Keeps in the freezer for up to 3 months.

Garlic Scape & Goat Cheese Omelette

10 minutes · Serves 1

  • 3 large eggs
  • 5–6 garlic scapes, thinly sliced
  • 2 tbsp crumbled goat cheese or feta
  • 1 tbsp butter
  • Salt and pepper

Sauté scapes in butter over medium heat for 2–3 minutes until tender and lightly golden. Whisk eggs with a pinch of salt and pepper, pour into the pan, and cook undisturbed until the edges just set. Scatter goat cheese over one half, fold the omelette over, and slide onto a plate. The scapes bring a fresh, mellow garlic flavour that pairs beautifully with creamy cheese.