by Jo Barnes | photo by Kathryn Alvarez Photography –
There’s nothing like picking fresh vegetables from your own garden to make a meal. How about picking a dizzying array of produce from a garden that is over 400 acres to serve thousands of meals!
Michell’s Farm is a well-known Central Saanich landmark where family, community and the food to table concept are at the heart of the operation. “We are a sixth-generation farm,” shares Terry Michell. “Over time, we’ve really grown here in size and product. We now harvest about 5,000 tons of products, translating into hundreds of thousands of servings.”
Adds Tom Michell, Terry’s brother: “We’re doing the best we can to offer a top quality product for the consumer to enjoy at the dinner table.”
Generally speaking, farm to table means food made from locally-grown ingredients. The concept highlights the importance of local food security, food access, sustainability and the health of community. Since William Michell first cleared the land in the 1860s, the farm has been a family farm. The land and the operation have passed down through the generations, with each family member taking on a role. Running an operation of this size requires planning and people with different specialized skill sets. Kevin Michell, Terry’s son, manages planting and irrigation. Tom keeps the market supplied fully with its needs. As well as handling foreign workers, Nicole Verhagen, Terry’s daughter, oversees integrated pest management and a host of other documentation.
“I love that we’re all here,” shares Terry’s daughter, Jenni. “Everyone has found their way to what they’re passionate about and what matters to them.”
Set in the Martindale Valley, Michell’s Farm grows and harvests a bounty of produce distributed through both wholesalers, such as Islands West, Country Grocer, Thrifty Foods, Rootcellar and Red Barn Markets, and its onsite retail market.
“I manage the market, the staff, and coordinate customer relationships with passion,” relates Celia Michell, Terry’s wife. “This is where the fresh produce arrives daily. It’s a very busy place.”
For customers coming through the front door, the choice is diverse. Years ago, only a few kinds of vegetables and berries were grown. Over time, however, others have been added. Currently, over 50 varieties of vegetables and fruits are grown. Whether you want corn-on-the-cob and salad ingredients for that family barbecue, or strawberries and raspberries for an elegant torte or parfait, you’re in luck: at Michell’s Market, items are fresh picked and not shipped in from thousands of miles away as you might find in a grocery store.
What would a summer barbecue be without steaks on the grill? Michell’s Farm offers their own pasture-raised beef products such as steaks, stew beef, roasts, corned beef, frozen ground beef, and cured items.
A 100-acre pasture along Island View Road is home to over 140 head of cattle managed by Greg Michell, Tom’s son, and Greg’s right hand man, Andy Duke.
“Our beef brand name is ‘born and raised,’ says Greg. “Our product is 100% local, meaning we are raising the cattle, we’re breeding and we’re calving. We are not only local to the Island but also to the Saanich Peninsula.”
Mostly Hereford and Angus, the cattle feed well on hay and corn grown right at the farm as well as nutritious barley root from local Field Five Farms. Detailed attention to daily care is critical, as Greg comments: “We’re in and amongst the cows every day, interacting with them and doing a health check. We’re hands on as much as we can.”
In addition, Michell’s Farms has an onsite eatery, another wonderful example of the farm to fork idea in action.
“100% of the beef and almost all the produce come from Michell’s Farms. I source from other farms for things we don’t grow,” shares Jenni Michell, owner and operator of Harvest Rd. “We have pork from Berryman Brothers Meat Ltd. and vegetables from farms including SunWing, Square Root and Kildara.”
By providing food that is grown locally, the farm helps to bolster the larger farming community and local economy. “We are supporting local agriculture which creates community,” says Jenni. “We know our neighbours, and money is circulating in our community.”
The name “Harvest Rd.” reflects the opportunity offered to customers to buy and eat local products and to appreciate local farms. “From the grill, people can see the cows grazing, the fields, and the harvest along the road,” relates Jenni. “We have people that come here who have never been to the market. So, it’s a great opportunity for them to see the produce they’ve now tasted here and can take home to prepare their own meals.”
From the farm to the onsite restaurant and to your dining table, it’s fresh, nutritious, local food. Just like the backyard gardener picking fresh vegetables for their family’s meal, the Michell’s Farm family takes equal pride and pleasure in offering you the bounty of their large Peninsula garden and fields.
