Earth Day is Every Day


by A Couple Cooks

Alex and I were born in the 1980’s; we were those 8-year-olds who planted trees for Earth Day and worried about alternative fuel sources. But it wasn’t until adulthood that we realized that the food we eat can also affect the Earth–in both positive and negative ways. Today we’re foodies who typically wouldn’t be caught dead making a dish with out of season, non-local tomatoes. We stand in support of our local farmers and against out-of-season, tasteless big-box store tomatoes. However, at the same time: we realize that in order to feed our world, we need diversity in food growing practices. As idealistic as it sounds, we’re not going to feed the world with 100% local veggie farmers.


It’s estimated that by 2050 we’ll have an additional 2 billion people in this world, and to feed them we’ll need to double the amount of crops we grow. To make that happen, Alex and I believe that organizations of all kinds are going to have to lean and green up their growing practices: from small and local farmers to large and national businesses.

Recipe: Heavenly Villagio Marzano® Chickpea Fattoush Nourish Bowl


To celebrate Earth Day this year, we’ve teamed up with Village Farms to create a recipe with their greenhouse-grown tomatoes. Yes, we’re all about local, soil-grown summer tomatoes. At the same time, growing tomatoes using hydroponics (growing in water) in a greenhouse allows for the season to be extended. And using sustainable growing practices and avoiding chemicals makes Village Farms a viable option for fresh produce year round. A couple points that stuck out to us about Village Farms’ practices:

  • They use 86% less water compared to the average tomato grown outdoors.
  • They use 97% less land to grow the same amount of tomatoes grown outdoors.
  • Beneficial insects to control pests and stimulate healthy plant growth, instead of harmful chemicals.
  • These growing methods result in ripe, juicy flavorful tomatoes (not tasteless and mealy)

To celebrate Earth Day, we’ve created this chickpea fattoush bowl featuring Heavenly Villagio Marzano®. Fattoush is a Lebanese salad that’s a mix of herbs, cucumber, tomatoes, and crispy pita pieces, brightened with the flavor of sumac, a traditional spice. This recipe is a nourish bowl inspired by the concept of fattoush; we’ve added spiced chickpeas to make it more filling. Since sumac is a unique spice, we’ve used lemon zest here to mimic its tart flavor–but if you prefer to be authentic, you can find it online! We tried it with both sumac and lemon zest, and enjoyed it both ways. We hope you’ll enjoy the recipe — and would love to hear your thoughts on feeding the world!

This post and recipe were created exclusively for Village Farms and originally appeared on A Couple Cooks.


Spring has Sprung: Reawaken Your Taste Buds


by Diana Pittet

Spring is the season of hope and promises, when the earth, held for too long in the fallow grip of winter, finally reawakens. In the glow of pleasantly warm sunshine, green shoots come forth from the ground and trees, and farms are alive with the birth of animals. It’s also the season when heavy comfort foods lose their appeal and meals become lighter and fresher, just like springtime days themselves.

What’s to come in this blog are two recipes that combine eggs and tomatoes. At the start, it should be said that the tomato probably isn’t the first vegetable that comes to mind when one thinks of spring. Leeks, asparagus, ramps, new potatoes, and baby artichokes are more like it. Two things about that: 1) tomatoes are always delightfully in season thanks to Village Farms and their innovative growing techniques and 2) spring is also the time for fresh thinking, so rethink tomatoes! They’re delicious at this hopeful time of year, adding brightness, both in color and taste, to your meals.

Recipe: True Rebel Mix® Tomato and Egg Bake


The first recipe, colorful True Rebel Mix® Tomato and Egg Bake, couldn’t be simpler, requiring just one dish for preparation and cooking. This might be just what you need if you’ve exhausted yourself after hosting and feeding family and friends for the holiday, or you’ve spent hours in the garden getting it ready for summer. For this dish, I chose True Rebel Mix® because the assortment reminds me of the brilliant colors of dyed eggs in an Easter basket. Baking the tomatoes at high heat preserves their various colors and shapes, and tossing in fresh herbs balances their sweetness and pumps up the vibrancy. So easy to make, this could become your go-to dish for any day of the week, any season.

Recipe: Sinfully Sweet Campari® Tomato, Asparagus, and Leek Strata


The other recipe, Sinfully Sweet Campari® Tomato, Asparagus, and Leek Strata, is a bit more involved, but it too offers convenience. Since it can be assembled hours in advance–preferably so–you can make it the day or night before and then serve it at brunch. This means there’s no need to wake up extra early to prepare it. Just pop it in the oven. To highlight the springtime nature of the strata–basically a savory bread pudding–I’ve included asparagus and leeks along with the Sinfully Sweet Campari® tomatoes whose sweet-tartness help cut through the richness of eggs, milk and cheese. Come summer you can still make a strata; keep the tomatoes and swap out the other veggies for zucchini. In the fall, try roasted butternut squash; and in the depths of winter, kale.

Happy Spring!

Special thanks to Diana Pittet who serves as Vice Chair, NYWCA Renewing Members, Co-Founder of the Night Owl Hospitality & AP Whisky Club, and a Writer, Consultant & Tour Guide for Food & Drink

Your Health is in Your Hands


by Kristina LaRue, RD, Love & Zest

Are you ready for some more breakfast eatin’!? Get excited because these Skillet Breakfast Tacos with Chorizo and Village Farms Cabernet Estate Reserve® Tomatoes are da bomb dot com. Like literally flavor explosion in every bite. This recipe is one of those can’t stop, won’t stop type of breakfast recipes. Seconds? Yes, please!

We are Mexican food all day err day type of people. It doesn’t have to be Tuesday for taco night (or breakfast) at our house! You know what I mean? Please tell me you are a taco loving person too. Because SKILLET BREAKFAST TACOS with Chorizo and Tomatoes, are on repeat over at our casa.

Recipe: Sauteéd Tomato & Chorizo Skillet Breakfast Tacos 


I love creating simple easy-to-make recipes that are fit for active lifestyles…because let’s be honest. Nobody’s got time for complicated meal preppin…not even this “I cook for my job” food blogger. Some people think we eat all gourmet all.the.time because the images on the site look all fancy and stuff… so I felt like I should deliver this PSA today.

While pretty pictures are my day job, perfectly planned gourmet meals are the farthest from reality in our house. Just go ask my husband. I look up to all of you moms that have it together enough to crank out family meals seated at the table day after day with all the food groups. #momgoals

Truth be told, I’m an instant pot newbie, sheet pan dinner, and simple skillet lovin kind of gal. Anything to get me out of doing ALL THE DISHES. So now you know why I make you thinks like easy breakfast tacos MADE IN THE SKILLET, because real people like me gotta put breakfast and dinner on the table errr up for grabs too. We eat standing up or on the couch most days.


This recipe was developed in partnership with Village Farms who have the most flavorful tomatoes your mouth has ever tasted. Remember those Shrimp and Cherry Tomato Cheesy Cauliflower Grits that you all swooned over last week using their tomatoes?? For reals, get your hands on Village Farms tomatoes ASAP.

I was inspired to create this Skillet Breakfast Taco recipe with their Cabernet Estate Reserve® Tomatoes because they have this beautiful crimson brown color and taste warm and bold, yet sweet and oh-so-fresh all at the same time. It’s a really fun tomato to eat, especially in a savory breakfast.

These tomatoes are more than gorgeous, as their unique crimson brown color contributes beneficial flavonoids that helps with improving blood flow and proper brain function. A cup of cherry tomatoes contains 350mg of potassium; a nutrient important for blood vessel health. Potassium is considered a shortfall nutrient in the diet. In fact, most people are only consuming half of the potassium they need for healthy blood pressure and bone health.

And remember tomatoes are even more nutritious when cooked because heat increases their lycopene concentration and makes it easier for the body to absorb … so into the skillet they go.

Skillet Breakfast Tacos are one of those brinner (breakfast for dinner) type of recipes… because they are hearty and flavorful enough to eat at the end or beginning of your day. Leftovers, I’m talking about you! If you’re of the meal prepping type and need breakfast in a hurry (who doesn’t??), this recipe is for you.

Prep the skillet breakfast taco mixture in advance and stuff it in the taco in the morning right before you stuff it in your mouth as you’re running out the door. See what I did there, I’ve made you the ultimate breakfast on the go.

So go ahead and do yourself a favor…get your skillet breakfast taco on!

This post and recipe were created exclusively for Village Farms and originally appeared on Love & Zest. Kristina LaRue, RD, CSSD is a board certified sports dietitian located in Orlando, Florida. Kristina is the author of the Love & Zest food and nutrition blog where she shares {mostly} healthy recipes with simple ingredients that are meant for real life.

Wake Up to Something Savory


by Kristina LaRue, RD, Love & Zest

You guys, breakfast. It is the most important meal to me because breakfast food is my jam… in case you were wondering. And while I love me some pancakes and waffles and smoothies… savory breakfast foods like eggs and bacon and shrimp and cheesy cauliflower grits with tomatoes are like EVEN BETTA.

I think I’m drawn to these savory style breakfasts because they are protein and veggie packed. Those two ingredients are the key to a healthy and balanced diet. Most people don’t get in a enough protein or veggies at breakfast time, so Shrimp and Cherry Tomatoes over Cheesy Cauliflower Grits to the rescue!!

This month is National Nutrition Month, so as an RD I’m bringing you this bowl of chedda grits to celebrate this nutrition holiday because who doesn’t love cheesy cheddar grits?

Speaking of nutrition, I’ve teamed up with Village Farms, the leading producer of greenhouse grown tomatoes that are naturally GMO free. I’m so passionate about this company and their products that I’m proud to partner with them to bring you some breakfast tomato goodness this month. So get excited.

Recipe: Shrimp and Cherry No. 9 Fall in Love Again Tomatoes over Cheesy Cauliflower Grits


I kid you not, their tomatoes will make your life. The Village Farms Cherry No. 9 Fall In Love Again tomato is one of the sweetest cherry tomatoes on the market! I love snacking on these babies right out of the container but they are perfect for grilling, roasting, and sauteing because their flavor develops even more when cooked. The taste cannot be beat in my book. Have you tried them?

At only 20 calories and 4 grams of carbohydrate for 6 cherry tomatoes, they pack a big nutritional punch when looking at their antioxidant profile. Tomatoes are rich carotenoids which have been shown to inactivate free radicals, slow the development of atherosclerosis (plaque build up in the arteries), and even protect against cancer. Lycopene, a carotenoid that’s plentiful in tomatoes, has been linked to a lower stroke risk. That sounds like a mighty feat for the tiny tomato, but they’ve proved to get the job done!

Oh and turn up the heat! Cooking the tomato provides big benefits because it unlocks the nutrition. In fact, heat through cooking increases the lycopene concentration and makes it easier for the body to absorb. All the more reason to dig into this bowl of Shrimp and Cherry Tomatoes over Cheesy Cauliflower Grits!

This post and recipe were created exclusively for Village Farms and originally appeared on Love & Zest. Kristina LaRue, RD, CSSD is a board certified sports dietitian located in Orlando, Florida. Kristina is the author of the Love & Zest food and nutrition blog where she shares {mostly} healthy recipes with simple ingredients that are meant for real life.

Dazzle Your Sweetheart with a Delicious Date Night In


Did you know that the French long thought the tomato to be an aphrodisiac and nicknamed it the “pomme d’amour”, or the “love apple”? While we can’t say if that is scientifically true, we do think the French know a thing or two about romance. Valentine’s Day is right around the corner and if you really want to dazzle your sweetheart give each other the gift of time – a delicious date night in is just the ticket!heart

This year reconnect with your special someone in the kitchen. There’s no place like home for an intimate evening. So put on some music and settle in for a relaxing evening.

Meet Alex and Diana, this young couple has been together for 15 years and with a budding family they crave late nights where they can just focus on each other without any interruptions. This Valentine’s Day they decided to surprise each other with easy, quick and budget-friendly dishes using Village Farms tomatoes.


Diana created a first course Sinfully Sweet Campari® caprese salad that gives you a juicy way to start the evening. The richness of the fresh mozzarella whets your appetite and a tantalizing homemade balsamic drizzle with honey makes it extra special.


Alex was inspired to use an Italian flavor he knows Diana loves but transformed it into an enticing flatbread. In this case chicken cacciatore showcasing Heavenly Villagio Marzano® tomatoes was perfect. He was able to reinvigorate some leftover roasted chicken by quickly sautéing it with olive oil herbs and onions, a trick sure to impress!

Cooking with and for the ones you love is all about enjoying the experience and the time spent together. So light some candles, turn down the lights, and turn up the romance to make your Valentine’s Day (or any day) sweet and heavenly with a little help from Village Farms.

Get these recipes created exclusively for Village Farms:
Caprese Salad by Everyday Salads
Chicken Cacciatore Flatbread by Meal Prep Mondays

Village Farms – Year of Empowering the Chef Within


It may be the year of the fire rooster according to the Chinese New Year calendar but here at Village Farms 2017 is the year to “Empower the Chef Within”.  The fire rooster moves at high speeds and has a sharp focus and drive, always determined to reach its goals and we want the same for you! You may not think of yourself as a chef, you may not even really cook, but one thing’s for certain – we all have to eat. There are countless reasons we find ourselves leaning on take-out, meal kits, or frozen dinners to satisfy our hunger. As our society has transitioned into such a fast-paced environment a more eat-to-live versus live-to-eat mindset has emerged. The traditional family dinner and the preparation that go along with it have suffered, but it doesn’t have to be that way.

This year we’ll be providing you with the tools to get back to the dinner (or lunch, or breakfast table) using our fresh, healthy products in a way that is approachable and best fits your lifestyle. Whether you’re looking to eat healthy, cook on a budget or spend less time in the kitchen we’ve got you covered and more this year. Being a chef doesn’t have to mean weeks of training, hours of slaving over a stove or piles of dishes, it’s about creating meals we enjoy. Fresh, healthy, homemade meals are just around the corner and we’re here to help.


Tomato Tips:

Choosing – Look for bright colors, the green star (calyx) where the vine is attached to the tomato (if it’s on the vine) should be green and supple, not brown, shriveled or dry.


Storing – Tomatoes should be stored at room temperature for optimum flavor and texture. If it’s absolutely necessary they can be put in the refrigerator, however we recommend allowing them to come back to room temperature before enjoying them.

Prepping – When it comes to cutting your tomatoes, it’s all about deciding ahead of time what their final use will be. For larger beefsteak tomatoes, like what’s typically used on sandwiches you may want slices, so place the tomato on its side and simply make them as thick as you’d like. For a hearty tomato salad slicing the tomatoes in half first and placing them flat side down on the cutting board will give you a more stable tomato to cut into wedges or quarters.

For smaller varieties like Campari, cherry, and grape tomatoes if you cut them in half at the stem you’ll get tomatoes that hold their pulp and juices better whereas if you cut them into quarters you’re allowing those juices to disseminate, which is great for salsas and bruschetta.

Our mini San Marzano tomato has a unique oblong shape, often leaving people wondering just how to cut it. Slicing them long-ways once or twice works great for adding them as a pizza topping or if you want them to hold up a little better in the oven. Cutting them into coins (as shown in the video) is a great option for salads or thicker sauces!


Now put some of these skills to the test, check out our recipe page and Empower the Chef Within!




Village Farms Named to 2017 OTCQX Best 50


 Vancouver, B.C., February 2, 2017 – Village Farms International Inc. (Village Farms) (VFF.TSX) (OTCQX:VFFIF),  is pleased to announce it has been named to the 2017 OTCQX® Best 50, a ranking of top performing companies traded on the OTCQX Best Market last year.


otcqx-logoThe OTCQX Best 50 is an annual ranking of the top 50 U.S. and international companies traded on the OTCQX market.  The ranking is calculated based on an equal weighting of one-year total return and average daily dollar volume growth in the previous calendar year.  Companies in the 2017 OTCQX Best 50 were ranked based on their performance in 2016.

Michael A. DeGiglio, President & CEO of Village Farms had this to say upon receiving the award, “It is uncommon enough for a high tech agriculturally driven consumer products company to be publicly traded while at the same time excelling to rank as one of the top performing companies traded on OTCQX. Village Farms wishes to acknowledge with great appreciation the support of the OTCQX market for this award.  We are motivated to continue to drive greater profitability and growth in revenue fueled by the re-energized business climate of 2017 as we continue to diversify our product line applications across broader international consumer markets.”

For the complete 2017 OTCQX Best 50 ranking, visit

The OTCQX Best Market offers transparent and efficient trading of established, investor-focused U.S. and global companies. To qualify for the OTCQX market, companies must meet high financial standards, follow best practice corporate governance, demonstrate compliance with U.S. securities laws and have a professional third-party sponsor introduction. The companies found on OTCQX are distinguished by the integrity of their operations and diligence with which they convey their qualifications.

See press release here.


Make this Game Epic


by Lori Yates, Foxes Love Lemons

Big news – my town finally has a butcher shop! This was all kinds of exciting to me, because being able to call them up and order exactly the cut of meat I’d like is ever so much more exciting than relying on the local grocery store to just sell me whatever happens to be available. One of my very first special orders at the new butcher shop was five pounds of pork belly. That big ol’ hunk of beautiful meat was destined for these Pork Belly & Tomato Jam Sliders.

I placed my order and then anxiously awaited the pick-up date. Not even a little snowstorm could keep me from the butcher shop that morning. I brought the lovingly-wrapped pork belly home and roasted it low and slow for hours, until it was super tender and just begging to be sliced up for sandwiches.


Recipe: Pork Belly & Tomato Jam Sliders



While the pork belly was roasting away in the oven, I used my stovetop space to whip up a tomato jam using Village Farms heavenly villagio marzano® tomatoes. These juicy bite-sized tomatoes have an incredibly sweet flavor, making them ideal for jamming (that’s the correct verb for “the act of making jam,” right? Let’s go with it). The jam is as simple as combining a few pounds of tomatoes with some brown sugar, sherry vinegar, ginger, cumin, allspice and red pepper flakes, and then letting it simmer for an hour or so until it . . . looks like jam.

The irony of this story is, of course, that the sweet and savory, intensely tomato-flavored jam was so heavenly that IT ended up being the star of the show. Heck, that tomato jam could make a piece of cardboard taste as decadent as pork belly. So, after years and years of waiting for a butcher shop, it turns out that a few bags of tomatoes were the star of the day. Life’s funny like that, isn’t it?

P.S. If you have any leftover jam, dunk a grilled cheese sandwich into it. Trust me.

This post originally appeared on Foxes Love Lemons.

Toasted Ravioli Nachos for the Big Game


by Lori Yates, Foxes Love Lemons

OK, so before I even talk to you guys about this recipe, please know that my husband is trying to make the word “ravilachos” happen. He doesn’t think “ravioli nachos” is catchy enough, and he just really, really wants everybody to call these “ravilachos.” Now that we’ve gotten that out of the way . . .

Why did I create ravilachos? THERE I SAID IT. I knew that Epic Game Day MUST have nachos. But, I was having trouble thinking of a creative topping idea. So, what if I swapped the chips for . . . something else? I’ve seen breakfast nachos made with waffles, so people have already branched out from the typical tortilla chips. I slept on it, and when I woke up in the morning, the words “toasted ravioli nachos” were dancing on my brain.

I wasn’t sure how well the ravioli would stand up as the “chip”, but Jeff convinced me to give it a try for dinner one night (twist my arm), and it actually worked really well. You COULD eat these with a fork, but you can also totally eat them with your fingers, too. As long as you get the ravioli nice and toasty before assembling the nachos, they’re sturdy enough to hold up to all the toppings!

Recipe: Toasted Ravioli Nachos


Speaking of the toppings, the gang’s all here. All the nachos fixings you could need or want, because I like my nachos LOADED. The meat is inside the ravioli (I used beef-filled toasted ravioli), but you could also use cheese ravioli to make these vegetarian. I’ll be honest and tell you that the black beans kind of roll around a bit, so if you’re set on eating these with your fingers, I would substitute refried beans.

If you ask me, a pan of nachos simply isn’t complete without a generous sprinkling of juicy tomatoes. These campari tomatoes add moisture to the dish (as the breading on the raviolis can be dry), and they add a nice hit of sweet acidity, too. Here, I used Village Farms sinfully sweet campari® tomatoes. They’re a little bit larger than a cherry tomato, but not huge – the perfect size for chopping up for nachos. They’re great in salads, on sandwiches, for making marinara sauce, and oh, FOR RAVILACHOS. Alright, maybe it is sort of catchy.


This post originally appeared on Foxes Love Lemons.


Cucumbers are Your Resolution Solution


Let these cucumber smoothies gratify those post-holiday sweet and savory cravings

img_0740With all those sugary stocking stuffers and salty leftovers hanging around you may be finding it difficult to kick start those health-related New Year’s resolutions but Village Farms has the answer. You don’t have to give up that sweet and savory balance you love – just channel it in a different direction. Our Sweet Apple and Mint and Savory Breakfast Smoothie are two variations of craveable cucumber smoothies that can start your day right and keep you on track when snack time rolls around.

2015-05-20-15-40-16Talk about convenience, these recipes only dirty up one dish and are something the whole family can enjoy, you can even get the kids involved when you’re combining ingredients – because, let’s face it, if they help you make it they’re more likely to eat it!

The cucumber, apple and mint recipe swaps processed sugars for whole fruits like apples, pears, Mini Cucumbersor bananas. They sneak in some nutrient rich spinach and kale too. Looking more to skip the salt but keep the flavor? The cucumber and bell pepper recipe uses fresh ginger to provide a kick and parsley and lime juice to provide that rich, savory flavor.

Village Farms’ Luscious Seedless Long English® and Scrumptious produce-luscious-seedless-long-englishMini® Cucumbers are loaded with essential nutrients like vitamins K and C and promote a healthy heart and skin. At 95% water they are a great way to stay hydrated as well. These attributes and more make cucumbers a great vegetable to help you start the New Year on the right


Village Farms Unveils Online Pairing Guide for Fresh Tomatoes and Cheeses

ANUK Blog Photo


As seen on AndNowUKnow® on December 26 

Village Farms Unveils Online Pairing Guide for Fresh Tomatoes and Cheeses

DELTA, BC & MARFA, TX – Consumers looking for exciting snack options as the climax of the holiday Mini San Marzano Cheeseseason draws nearer should take note; Village Farms bite-size tomato varieties pair perfectly with a variety of cheeses, and offer a clever twist when swapped in for a cheeseboard’s traditional bunch of grapes.

The company is offering a new pairing guide on their website, offering easy solutions for holiday meal-making and entertaining-
solutions pairing the sweetness and acidity of tomatoes with the richness of dairy.

“Our selection of exclusive varieties stems from a passion for tomatoes, and a close collaboration with our global seed providers. Together we look at fruit that will have debi_street_village_farms_vp_innovation_variety_developementthat wow factor in what I call a ‘taste experience’,” said Debi Street, Vice President of Variety Development and Innovation for Village Farms. “Fruit that passes the test provides flavor that is distinctive, mouth-watering, and delicious. Our Heavenly Villagio Marzano®, Cherry No. 9 Fall in Love Again®, True Rebel Mix®, and Cabernet Estate Reserve® varieties all possess these appetizing attributes and they pair perfectly with creative culinary offerings.”

Produce departments feeling left in the lurch by shoppers gravitating toward festive baked treats can use the company’s cheese and tomato guide to capitalize on unique cross-promotional sales opportunities this season. The guide offers a fresh take chno9anukblogon a traditional holiday fare.

And in a season that encourages overindulging, fresh tomatoes can be a welcome addition to any holiday spread—no cooking, prepping, or premeditation required—and are an excellent way to get a head start on New Year’s resolutions.

Village Farms’ quick and easy pairing guide is available through the What’s Fresh section of the company’s website, and offers tips to further enhance cheese and tomato platters with charcuterie, crackers, and more.

For more on unique ways to drive sales in the produce department, stay tuned to AndNowUKnow.


Happy Christmas, Texas-Style


Heavenly Villagio Marzano® Tomato Galette

by Chef Impersonator

So I realize you don’t know me, but I’m really not a baker. Really. I’m a huge cook, but I really don’t bake. Not pies. Not cakes. Not cookies. Not tarts. Not breads. Nothing.

But this is one recipe that even us non-bakers can make. And it’s so darn delicious and so darn simple that you’re going to make it all the time. My Heavenly Village Marzano® Tomato Galette uses, and I say this with no shame whatsoever, a store-bought Pillsbury Pie Crust, some caramelized onions, shredded white cheddar and my very favorite little tomato, the Heavenly Villagio Marzano®. (If you happen to be a baker, and more props to you if you are, go ahead and make your own crust you big showoff!)


I don’t know how they do it at Village Farms, but I promise you these mini san marzano tomatoes are the best little tomatoes you’ll ever eat. I use them for everything. And when it’s arranged on the top of this open rustic galette (or tart), it’s not only beautiful, it’s like heaven in your mouth. (does that even make sense?) You get what I mean. These tomatoes are amazing!

Galette: a fancy French word for tart – use it and impress your friends. wink. wink.

Once you’ve caramelized your onions, the rest is fast and easy. Bring the dough to room temperature, drain the onions, and place onions, shredded white cheddar and those lovely sliced mini san marzano tomatoes inside the crust in that order. Fold up the edges and bake. It’s pretty small, about the size of a personal pan pizza, so you won’t feed an army on this. But it’s perfect to share with the one you love with a nice salad on the side on Christmas Eve.

Merry Christmas!


Recipe – Heavenly Villagio Marzano® Tomato Galette

Recipe and photography by Nancy Farrar


Cheese and Tomato Pairings for the Perfect Party


Do something different this holiday: Follow this guide for the perfect cheese and tomato pairings

by Diana Pittet

Nothing signals a special holiday gathering like a cheese platter. Put one on the table and watch the crowd, drink in hand, gather around for a generous slice from a wedge of cheese.

This festive season, instead of garnishing your cheese board with a typical bunch of grapes, surprise, delight, and nourish your guests with some pop-them-in-your-mouth tomatoes.

Swapping grapes for any variety of Village Farms tomatoes may seem unconventional, but it’s not as strange as you may think. Remember: tomatoes are fruits, after all, and they are wonderful companions to cheese, their sweet acidity playing off the richness of the dairy. In a season of regretful overindulging, tomatoes will be a welcome relief for your guests. And it’s super easy for you as the host – no cooking or prepping needed.

Here are some tips for creating your own winning tomato and cheese platters during the winter holidays or scroll down for some pre-set pairings:

Cheese Platter Principles

Variety is key. Just as True Rebel Mix™ is an appealing assortment of colors, flavors, shapes and sizes, so too should your cheese platter. Mix it up with different milk types (cow, sheep, goat, water buffalo); textures (soft; creamy; firm; hard); and styles (fresh–chevre or mozzarella; bloomy rind–think brie; stinky, Cheddar; alpine–Gruyere is an example; blue; etc.). Simply arrange them on a plate and place a bowl of True Rebel Mix™ in the center.

White Cheeses with Red Tomatoes

Pairing Principles

The pairings can be more deliberate than just putting out a mix of cheeses and tomatoes. Select the perfect cheese for a specific Village Farms tomato, just as people pour a particular wine to complement a singular cheese. Rarely are there wrong combinations for a pairing, but there are certainly more successful ones.

Here are three guidelines to steer you in the right direction:

1. Pair like with like. For example, a sweet tomato with a cheese with sweet notes, such as an aged Gouda
2. Pair contrasting flavors, like a salty cheese with a sweet tomato, (think pretzels with chocolate)
3. Pair geographical partners, like a tomato of southern Italian origins with a cheese from that region

Specific Pairings

I used a combination of the three principles for the following tomato pairings.

Cherry No. 9 Fall in Love Again® & Goat Cheese

When I think of Provence, the southern region of France from where this petite round tomato hails, I think of goat’s milk cheese. For this reason I suggest a fresh goat’s milk cheese–called chevre–or a semi-aged one, such as French bucheron, a goat’s milk brie, or Bannon, for these visually cheerful fruits. This coupling makes gustatory sense, too, as the lemony brightness of the cheese is nicely complemented by the intense sweetness of the cherry tomatoes. For something special, select a goat’s milk cheese mixed or rubbed with Provencal herbs, such as lavender, rosemary, or thyme.

Heavenly Villagio Marzano® & Italian Cheese

What makes more sense that pairing an Italian tomato with Italian cheese? There are so many directions that you can go in to make bella figura: A bowl of fresh ricotta drizzled with olive oil and fresh herbs; a hunk of Parmigiano Reggiano to chip at; a luscious burrata with a sprinkle of olive oil and black pepper; a wedge of Gorgonzola–any or all served with an accompanying bowl of these heavenly mini san marzano tomatoes. With a little prep, you could skewer the mini tomatoes with cherry-sized balls of mozzarella, for your guests’ ease and delight.

Cabernet Estate Reserve™ & Sheep’s Milk Cheese

There is no single type of cheese that dominates the middle of the Mediterranean region where the distinctively dark Cabernet Estate Reserve™ was born, but there are indeed quite a variety of sheep’s milk cheeses, each style of which will pair beautifully with the deep flavor of the tomatoes. There are flocks of options: Manchego or Idiazabal from Spain, P’tit Basque or Abbaye de Belloc from France, Pecorino Toscano or Moliterno from Italy; Feta or Halloumi from Greece; Paksi Sir from Croatia–just to name a few. To be especially luxurious at the holidays, be extravagant and offer a sheep’s milk cheese studded with truffles, such as Cacio di Bosco al Tartufo.

Special thanks to Diana Pittet who is a Cheesemonger at The Cheese Cave, Little Silver, N.J. Diana also serves as Vice Chair, NYWCA Renewing Members, Co-Founder of the Night Owl Hospitality & AP Whisky Club, and a Writer, Consultant & Tour Guide for Food & Drink


An old-fashioned Texas Christmas

Cherry No. 9 Thumbprint Cookies

Thumbprint Cookies with Cherry No. 9 Fall in Love Again® Pepper Jelly Jam

by Chef Impersonator

This Texas Christmas recipe combines not one, but two of my favorite food traditions – my grandmother’s Christmas thumbprint cookie recipe, and a filling made with Village Farms Cherry No. 9 Fall in Love Again® tomatoes, mixed with Texas red pepper jelly.

Texans love their hot, spicy jams and jellies! Red pepper jelly isn’t quite as hot as a jalapeño jelly, and blends perfectly with the red, juicy cherry tomatoes. It’s also a break from the traditional super-sweet raspberry jam filling you typically see in thumbprint cookies. The cherry tomatoes are perfect because of their bright red color and their smooth, sweet flavor. The filling is savory, spicy and sweet all at the same time. All you do is combine the cherry tomatoes with red pepper jelly and a bit of sugar and you’re done!

Cherry No. 9 Thumbprint Cookies

Cherry No. 9 Thumbprint Cookies

The cookie dough recipe is so simple even I can make it. I’m not a baker, but this dough takes about 5 minutes, which makes it perfect at this busy holiday time. Be sure to freeze the formed cookies for 15 minutes BEFORE baking. It keeps them from losing their shape in the oven. You fill them with the luscious cherry no. 9 pepper jelly jam when they come out of the oven.

Cherry No. 9 Thumbprint Cookies

Recipe – Thumbprint Cookies with Cherry No. 9 Fall in Love Again® Pepper Jelly Jam

Recipe and photography by Nancy Farrar


A very Texas Christmas

Cabernet Estate Reserve Tamales

A Village Farms Texas Christmas: Hot Damn, Tamales! with Cabernet Estate Reserve Tomato™ Chili Sauce

by Chef Impersonator

I moved to Texas right out of college, and it’s been home now for over 30 years. And as they say:

“I’m not from Texas, but I got here as fast as I could.” 

That old adage is totally true. It’s just a place you want to be. The people, the places, the pride and the food are all what make this state the place I’m proud to call home.

There are lots and lots of food traditions in this great state, but none is stronger and more deeply rooted than making and eating tamales at Christmas. The word tamale actually means “wrapped food” and is found in recorded Mayan history as far back as 5000 BC. The process of making tamales is an all day affair, and that would be the reason why I don’t actually make them.

Now I love to cook and I’ll cook all day long, but why do all that work when there are so many places all over Texas that put every ounce of love they have into making their own tamales? So I buy mine from my friends at Hot Damn, Tamales! in Fort Worth, Texas and I make these little packets of deliciousness my own with the sauces I create to go with them. Hot Damn, Tamales! will ship anywhere in the U.S., so you have no excuse not to get some.

Cabernet Estate Reserve Tamales

This first recipe is a tomato chili sauce I created that combines Village Farms Cabernet Estate Reserve™ tomatoes with mild, fragrant, dried Pasilla chiles. When rehydrated and popped in the Ninja Blender or food processor with some onion, beef stock and spices, you get a tomatoey, smoky sauce that’s just perfect with most any kind of tamale you can buy. I chose the Angus Beef Tamales from Hot Damn, Tamales!, but any flavor would be perfect with this delicious tomato sauce. I chose the Cabernet Estate Reserve™ tomatoes for their beautiful deep cabernet color and rich flavor. When combined with the chiles, they’re just amazing.

Cabernet Estate Reserve Tamales

If you’ve never used Pasilla chiles, never fear. Just slice them open, remove the stems and seeds and soak in beef or chicken stock for 30 minutes. Pop them into the Ninja Blender with the other ingredients, and voila — the perfect sauce to go with your holiday tamales.

Recipe – Hot Damn, Tamales! with Cabernet Estate Reserve™ Tomato Chili Sauce

Recipe and photography by Nancy Farrar

Roasted Campari Bloody Mary

Roasted Campari Bloody Mary

by Lori Yates, Foxes Love Lemons

Well guys, it’s here. We’ve reached the end of #FLLEpicThanksgiving, at least for this year. I’ve walked you through all of the components needed to make this year’s holiday dinner the best one ever. Except, what do you do before dinner? While heavy appetizers or too-strong drinks are a bad idea, you do need to offer something to keep the vultures out of the kitchen while you finish up dinner.

In my opinion, bloody marys are the perfect thing to fill that void. They can be relatively tame in alcohol (*depending on how you roll), and their garnishes can double as simple appetizer offerings. And I think that the savory flavor really whets people’s appetites for the amazing meal that is going to be served a little later on. You can even kind of think of it as a cold soup course, am I right?


While it’s easy to turn to a bottled bloody mary mix, those have never been my favorite. I’ve tried lots of varieties, and they just don’t do it for me. So instead, I make my own custom mix to my exact specifications. And it’s super easy to make a mix that fits YOUR exacting standards as well. Family full of horseradish lovers? Do that! Add some more! Some don’t like it hot? Just omit the hot sauce. Your call!

The one non-negotiable is starting with a big batch of roasted tomatoes. I reached for several packages of Village Farms Sinfully Sweet Campari® Tomatoes. These cocktail-sized tomatoes have the perfect balance of mouthwatering sweetness and acidity. They’re fantastic in salads and for making simple tomato sauces. And oh yeah, perfect for bloody marys!


Recipe – Roasted Campari Bloody Marys

Simply cut these campari tomatoes in half and divide between a couple of baking pans. Toss with olive oil, salt and pepper, then roast until the skins are all puckered and shriveled. Removing the tomato skins sounds tedious, but I assure you it’s not. After 45 minutes in the oven, the tomatoes are practically begging you to remove their skins. The skins get so shriveled that they kind of just hang off the tomatoes. All you need to do is gently pinch and remove them. It’s kind of fun actually! And if there’s a few little pieces of skin that you can’t pry off, don’t even worry about it. These tomatoes are going into your blender anyway.

Throw those roasted beauties into a blender, and you’re well on your way to the best bloody of your life. Add the various spices and seasonings to suit your own taste, and then use your big pitcher of delicious homemade bloody mary mix to keep those guests satiated and occupied while you finish up dinner!

This post originally appeared on Foxes Love Lemons.


Sauce Up Mealtime


Sauces. Maybe one of the hardest things to master in the kitchen, and probably one of my favorite things to make. Making sauces with these tomatoes is fantastically easy, because one of the key things to making a great sauce is to use the best possible ingredients to begin with, and another is to do as little with it as possible. I’m a huge fan of keeping it light and simple whenever possible.

Cherry No. 9 Tomatoes

Tomato sauce at home, or in a restaurant, is the perfect outlet for all the tomatoes ripening around your kitchen when you’ve been a little too ambitious about how many you’re going to go through this week, lol. You can let them safely get as ripe as possible, and when you feel like they’re as soft and juicy and fragrant as they’re going to get, into the pot they go. I like to either sweat them clean in a pot with some onion, olive oil, thyme, oregano and chili flakes, or roast them to dry them out a bit and deepen the darker tones of the sauce. If I have a party coming up and they’re small tomatoes, I’ll throw them in a slow oven and dry them right out for oven dried tomatoes for antipasti.

San Marzano Tomatoes

What I particularly love about the mini san marzano tomatoes when it comes to making sauce is how robust and meaty they are. I like to emphasize this as much as possible by adding the chopped mini san marzanos to the cooking process in stages so you still end up with some big meaty pieces, and the ones you add near the end don’t get cooked all the way out so you get rich, chunky texture.

Recipe – Chunky Heavenly San Marzano Sauce

Eggplant Melanzana

Eggplant Melanzana becomes a hearty vegetarian dish when we’ve used the chunky mini san marzano sauce as the base — this makes a great appetizer on its own, or for that matter I’ll often use this as the base for a dinner and top it with grilled chicken or sea bass. I went from not being a fan of eggplant to becoming a full-on convert and huge supporter of the eggplant after traveling in Sicily for a while. I was amazed by how such a dark, imposing vegetable could end up being such a light, refreshing hot weather treat.

One of the keys to dealing with eggplant is to salt and press it ahead of time, even if its only 30–45 minutes, it helps to extract some of the bitterness of the eggplant.

Eggplant Slice

One of the other big things, in particular when you’re making Eggplant Melanzana, is to be sure the eggplant is well cooked & tender prior to the breading stage —

Grilled Eggplant Slices

this will ensure that once it’s cooked again, even for the short time it takes to brown up the crust, it will come out soft and creamy in the middle — an undercooked eggplant is a huge, unappetizing miss, lol.

Eggplant Melanzana

Recipe – Eggplant Melanzana with Chunky Heavenly San Marzano Sauce

The other end of the spectrum is roasting and reducing and hyper-concentrating all those great sugars into an awesome roasted mini san marzano tomato paste.

Roasted San Marzano Tomatoes

San Marzano Puree

San Marzano Puree

Recipe – Heavenly San Marzano Tomato Paste

I’ve talked about it before, but I typically freeze them in ice cube trays, then I’ve always got a little block of intense tomato goodness around in the freezer to add to whatever needs it in the moment…

Zucchini Spaghettini

In this gluten free “faux spaghetti” made from spun zucchini, I use the roasted mini san marzano tomato paste to flavour ricotta for a rich roast tomato finish, and a tart garlicky Cherry No. 9 tomato coulis to dress the noodles. The noodle itself is just raw zucchini done on a spiral cutter,Zucchini Spaghetti

so I either just cook it super lightly in the tomato sauce before serving, or else I’ve been more often than not serving it cold “thai beef salad” style — I whisk a bit of olive oil into the chilled tomato sauce and dress the “zucchini noodles” with it like a vinaigrette, leave it in the fridge overnight to marinate, and serve it as a chilled salad with some fresh lime and toasted pumpkin seeds — super light & fresh.

Zucchini Spaghetti with Sauce

Zucchini Spaghettini

Recipe – Cherry Tomato Crudo Sauce

Recipe – Zucchini “Spaghettini” with Cherry Tomato Crudo Sauce

When I’m dealing with a lighter dish, thinner noodles, seafood, etc., and I’d like a more delicate sauce, I like to make a smooth velvety coulis with lightly roasted Cabernet Estate Reserve™ tomatoes. Great sweetness and a very complex but soft complimentary acidity in the background means this sauce will be subtle but still hold its own with robust flavours.

Cabernet Estate Reserve Tomatoes

The natural sweetness in these seared sea scallops play nicely with the sweetness of the Cabernet tomato coulis, but the sauce also has enough body and acidity in it to balance out the salty pancetta crisps.

Recipe – Cabernet Estate Reserve™ Tomato Coulis

Cabernet Tomato Coulis

Cabernet Tomato Coulis

Recipe – Diver Scallops with Cabernet Estate Reserve™ Tomato Coulis

It’s a nice light sauce for pretty much any fish, great for grilled chicken, and lately I’ve been using it as a sauce to finished sautéed green beans, kale, mustard greens, radicchio, etc. — great complimentary sauce for green vegetables or specifically braised or raw bitter greens.

At the end of the day, I just make it a habit to keep a ready stock of a few different tomato sauces on hand in the freezer, all for different reasons & applications, and you get to see which tomatoes behave the best for you for each different method. Tons of fun, you know exactly what’s in your sauce, and it makes on the fly dinners a touch easier too…

Village Farms Growing Market Share – Featured in Fortune Magazine



World-renowned author C.S. Lewis once said, “Integrity is doing the right thing even when no one is watching.” Village Farms has been obeying this principle since our founding in 1987, and while people may not have been watching at first, they are starting to take notice. Fortune magazine featured Village Farms in their latest edition. Read the article below to learn more about what makes us the right choice.


As seen in the September 1 issue and upcoming December 15 issue of FORTUNE

Growing Market Share Through Sustainable Growing

A commitment to values has deep roots at Village Farms. 
There was a time when greenhouse-grown tomatoes meant very little to North American consumers. That began to change in the late 1980s, when the greenhouse industry, originally developed in the Netherlands, began in earnest on this continent.
Since then, the volume of greenhouse tomatoes sold at retail nationally has skyrocketed from less than 1% of the market to 68%, says Michael A. DeGiglio, co-founder, president, and CEO of Village Farms, the only one of the first three original U.S. greenhouse companies still producing today, and the only public greenhouse company in the world traded on the TSX and OTCQX.
The company, whose U.S. headquarters is in Heathrow, Fla., has grown its market share with a commitment to conservation and sustainability. It grows produce, including cucumbers, peppers, and eggplants, hydroponically, in 240 acres of greenhouses and by partner greenhouse growers. Village Farms’ greenhouses use 86% less water than a field grower and produce 20 to 30 times more yield per acre.
“Farmland is a finite resource the world over,” DeGiglio says. “And there’s only so much of it that’s fertile and in the right climate that is suitable for agriculture and producing food.”

Marfa, TX Greenhouse

At Village Farms, freshwater, a limited resource, is recycled and purified up to five times, and there are no contaminants leached from field runoff—important for food safety reasons. Village Farms grows non-GMO produce using integrated pest management, not pesticides, to control insects. And because the food grows hydroponically, there are no weeds or need for herbicides.
“We’ve been founded on these sustainable principles,” DeGiglio says. “And sustainable agriculture is far more encompassing than organic growing when considering environmental impact.”
Humane labor practices are also important to Village Farms, often one of the largest employers in the areas where it produces, such as West Texas and British Columbia.
“Our people aren’t running from field to field, crop to crop,” says Douglas Kling, a Village Farms SVP and CMO. “They have a home in Village Farms, there are benefits, we pay very good wages for farming, and in our view, that’s very responsible socially.”
In the past, greenhouses have been somewhat limited by location due to external climate growing conditions, meaning they’re typically located far from most consumers. But Village Farms is using technology and building greenhouses capable of creating the climate needed for growing, even in harsh environments, says Stephen C. Ruffini, CFO and a company director. “The future of greenhouse development is to locate them near high-consumption areas, no matter how severe the weather,” he adds. That’s changing the world of farming.
It’s also changing the world at large: Village Farms’ sustainable technologies and responsible business practices are not only growing the company’s bottom line but also helping to save the planet’s natural resources. No wonder the company slogan is “Good for the Earth.”

Download article


Savory Summer Recipes


Grilling season is here and we have delicious meal ideas for you with our wonderful exclusive tomato varieties that change outdoor dining and entertaining from blah burgers to healthy foodie fun. Try all of our great varieties such as Sinfully Sweet Campari®, Cabernet Estate Reserve™, Cherry no. 9 Fall in Love Again®, and Heavenly Villagio Marzano®. At Village Farms, we want you to know tomatoes are for much more than a salad
or sandwich.

Try these tasty recipe ideas created for us by our corporate Chef Darren Brown. Let us know how you like them!

Stuffed Campari

grilled ratatouille stuffed mini campari tomatoes

Roasted Cherry and Cabernet Tomatoes with Burrata

roasted cherry and cabernet tomatoes with burrata and basil

Heavenly San Marzano Paste

heavenly san marzano tomato paste

Grilled Tri-color Peppers

grilled tri-color peppers


Village Farms has a handle on healthy snacking

VF LoveHandles Bags

Our Love Handles series is packed for convenience in lovable grab ‘n go bags. Enjoy a healthy snack or meal with our exclusive varieties.

Meet the Love Handles series:


heavenly villagio marzano®

The sweet taste of heaven on earth.™

Village Farms’ Heavenly Villagio Marzano® is a true Mini San Marzano whose genetics originated in a small town of the same name near Naples, Italy. The San Marzano was first grown in the rich volcanic soils shadowed by Mount Vesuvius 240 years ago. Today, this mini version is grown exclusively by Village Farms.

Mini yet hearty, the Heavenly Villagio Marzano® is perfectly balanced with sweetness and acidity. A juicy, tantalizing eating experience. This Mini San Marzano is an heirloom-type variety of plum tomato that is distinctive in flavor! Its appearance is unique: thin and somewhat pear-shaped. It has a thick wall, making for a nice crunchy texture and bite. Naturally luscious and exquisite, the Heavenly Villagio Marzano® is remarkably sweet.

Serving Suggestions
The San Marzano tomato is known by chefs the world over as the premier sauce tomato, and our mini version is equally great to cook with, too. Try our heavenly villagio marzano® salad recipe.

Heart-healthy snacking, rich in vitamins A & K. This juicy bite-size morsel benefits eyesight and strengthens bones, while the heart-healthy lycopene increases when cooked.


cherry no. 9 fall in love again®

Exclusive to Village Farms, the Cherry No. 9 hails from southern France. Outside the walled city of Avignon in France, within the fragrant region of Provence, we absolutely fell in love again with tomatoes when first trying this variety… you will too!

Juicy round cherry tomatoes with an intense sweet flavor and a very high brix. Smooth and sweet, its flavor is intoxicating, compelling anyone who eats one to eat another and another! As if taste wasn’t enough, its vibrant red color makes the Cherry No. 9 even lovelier.

Serving Suggestions
Wonderful fresh or roasted, enjoy the Cherry No. 9 Fall in Love Again® alone or in a delicious dish. Try our cherry tomato, tofu, and edamame salad recipe.

Loaded with vitamin C, beta-carotene, and riboflavin, this tomato is a healthy choice and natural immune booster.


cabernet estate reserve™

Exclusive to Village Farms, the Cabernet Estate Reserve™ hails from the middle of the Mediterranean region. The rich dark color is distinctive. The Cabernet Estate Reserve™ provides an unforgettable eating experience with each mouth-watering bite. The flavor profile is especially sweet.

The superb crisp fruity taste has a flavor all its own! The Cabernet Estate Reserve™ is smooth and fragrant, which creates a striking presentation.

Serving Suggestions
The Cabernet Estate Reserve™ will “wow” any dish. Try our pasta alla norma recipe.

A healthy dose of vitamins and minerals such as B6. Vitamin B6 helps the body metabolize protein and reduce the risk of heart disease. Low in calories and rich in fiber, these exquisite tomatoes are a healthy snacking alternative.


true rebel mix®
A revolution in flavor™

Village Farms’ True Rebel Mix® is a radical pack of four to six different flavorful, plump varieties including the Mini San Marzano, Cabernet Estate Reserve™, and Cherry No. 9 along with fruit from our secret gardens!

Each tomato has a distinctive taste, shape, size, and color. The goal of our True Rebel Mix® is to provide consumers with a rainbow of brilliant colors ranging from yellow to orange, red, green, and brown with amazing flavors.

Serving Suggestions
Break away from the norm in your culinary creations by mixing the various varieties that make up the True Rebel Mix® into your salads and dishes. Try our rebel tomato tart recipe.

A healthy choice full of essential nutrients and antioxidants. Rich in lycopene and other essential nutrients and antioxidants, this mix is as healthy as it is revolutionary.


CEO Michael DeGiglio interviewed in OTCQX video series

Michael DeGiglio Interview

New York, May 23, 2016 /PRNewswire/ – Village Farms International (TSX: VFF; OTCQX: VFFIF), CEO Michael DeGiglio was interviewed by OTC Markets Group (OTCQX: OTCM) in its OTCQX® Video Series. The series features one-on-one interviews with senior executives of OTCQX companies as they showcase their businesses and investment profiles.

In the interview, Michael DeGiglio discusses:

  • Village Farms’ environmentally friendly and highly sustainable agricultural growing methods
  • The growth in the Controlled Environment Agriculture (CEA) industry due to production processes that are more responsible compared to traditional agriculture farming methods
  • Business outlook given the need to address finite resources, such as farmland and water
    Village Farm’s decision to upgrade to the OTCQX Best Market to provide easier access to its U.S. shareholders
  • To watch the complete interview, visit OTC Markets Group’s YouTube page at

    Village Farms is one of the largest producers, marketers and distributors of premium-quality, greenhouse-grown fruits and vegetables in North America. The food its farmers grow, along with other greenhouse farmers under exclusive arrangements, are all grown in environmentally friendly, soil-less, glass greenhouses. The Village Farms® brand of fruits and vegetables is marketed and distributed primarily to local retail grocers and dedicated fresh food distributors throughout the United States and Canada.

    About OTC Markets Group Inc.

    OTC Markets Group Inc. (OTCQX: OTCM) operates the OTCQX® Best Market, the OTCQB® Venture Market, and the Pink® Open Market for 10,000 U.S. and global securities. Through OTC Link® ATS, we connect a diverse network of broker-dealers that provide liquidity and execution services. We enable investors to easily trade through the broker of their choice and empower companies to improve the quality of information available for investors. To learn more about how we create better informed and more efficient markets, visit

    OTC Link ATS is operated by OTC Link LLC, member FINRA/SIPC and SEC regulated ATS.
    Subscribe to the OTC Markets RSS Feed

    The information contained in this press release and in the video to which it refers is provided “as is” for educational and informational purposes only, and should not serve as the basis for any trading or investing decisions. OTC Markets Group makes no representations and disclaims all express, implied and statutory warranties of any kind to any viewer or third party. Neither OTC Markets Group nor any of its affiliates makes any endorsement of any particular company, security, product or financial strategy, and nothing contained in this video should be construed as investment advice. Investors should undertake their own diligence and carefully evaluate companies before investing.


    Village Farms, Solar City, MP2 Announce Monahans Solar Project


    Solar Project Announcement – April 2016

    Monahans, TX, April 5, 2016 – Village Farms L.P. (“Village Farms”) the U.S. operating subsidiary of Village Farms International, Inc. (TSX:VFF) (OTCQX:VFFIF), SolarCity and MP2 Energy have agreed to build a 2 megawatt solar array adjacent to Village Farm’s 30 acre Permian Basin Division greenhouse in Monahans, Texas. The solar system is expected to provide the facility with nearly all of its daytime electricity needs and generate more than 82 million kilowatt-hours of power over the life of the system.

    Through a power purchase agreement, Village Farms will pay SolarCity for the electricity the solar installation generates. The project allows Village Farms to fix its daytime electricity costs at a low rate, comparable to its current electricity rate, and avoid future increases in energy, demand, or congestion charges. SolarCity will fund, design, engineer, build and maintain the installation. Legend Energy Advisors, a full-service energy consulting firm that assists with a range of supply and demand side energy services, also played a key role in the project that not only meets the load needs of Village Farms but also makes the system economically viable even in the often-volatile Texas energy market.

    The project will take advantage of net metering, which allows any solar power generation in excess of the greenhouse’s needs to be sold back to MP2 Energy, Village Farms’ power supplier. MP2 Energy will then credit Village Farms for the excess energy, and supply the remaining power to the site. The long term of the power purchase agreement and power supply, backed by SolarCity’s performance guarantee, will lock in low rates and protect Village Farms from future increases. The solar array system is also a notable new source of renewable power in Texas. Despite the state’s status as one of the largest energy producers in the nation, additional energy capacity infrastructure is needed as demand continues to increase, and renewable energy facilities are expected to play a key role in providing new sources of power.

    Michael DeGiglio, Chief Executive Officer of Village Farms, stated: “We are excited to announce our next renewable energy development, which not only enhances one of our strategic priorities in supporting our core sustainable growing practices, but also locks in our daytime electricity costs at our Permian Basin facility, one of the world’s most advanced hi-tech greenhouses, for the next 20 years.”

    He went on to say “I don’t know of any other controlled environmental growing facility globally whose electrical supply is provided from solar energy during the day and substantively from wind power during
    the night. It is also a progressive and great addition to our other renewable energy projects such as our British Columbia methane 7 Mw co-generation facility running at our VF Clean Energy powerhouse, as well as the Quadrogen fuel cell project which will produce hydrogen, CO2, heat and electricity, once the project is completed. Growing fresh produce that is safe and great tasting, while using efficient and renewable energy and less water is what we do at Village Farms and we are proud to be Good for the Earth.”

    “We are very excited to be one of the initial commercial projects for SolarCity in the state of Texas.”

    About Village Farms
    Village Farms is one of the largest producers, marketers and distributors of premium-quality, greenhouse-grown tomatoes, bell peppers and cucumbers in North America. This premium product as well as premium product produced under exclusive arrangements with other greenhouse producers is grown in sophisticated, highly efficient and intensive agricultural greenhouse facilities located in Texas and British Columbia. Product is marketed and distributed under the Village Farms® brand primarily to retail grocers and dedicated fresh food distributors throughout the United States and Canada. Since its inception, Village Farms has been guided by friendly growing methods, growing produce vegetables 365 days a year from its facilities that are healthier for people and the planet. Village Farms is Good for the Earth®.

    About MP2 Energy
    MP2 Energy is a full service power company, serving approximately 900MW to customers in Texas, Illinois, Pennsylvania and Ohio. The top-tier company integrates capabilities across its core services from plant development, plant management, demand response and retail electric supply to the end-use customer. The company handles all aspects of power markets, such as asset management, commodity hedging, solar installation and offtake, wind and distributed generation. MP2 is a member of the 2014 Aggie 100, which honors the world’s fastest-growing companies headed by Texas A&M graduates. For more information visit

    About Legend Energy Advisors
    Legend Energy Advisors is a full-service energy consulting firm with services ranging from electricity and natural gas procurement to implementing complex demand side solutions. The company has extensive experience in the energy markets helping clients reduce commodity price risk and capitalize on demand side opportunities. Successful projects include pipeline installations, generation asset management, power quality improvement, lighting upgrades, solar energy installation, real-time data monitoring and reporting, and a host of billing, tariff, and regulatory services. Legend is committed to understanding each customer’s unique challenges, and working with them to design customized energy solutions which create demonstrable value. For more information visit
    About SolarCity
    SolarCity® (NASDAQ: SCTY) provides clean energy. The company has disrupted the century-old energy industry by providing renewable electricity directly to homeowners, businesses and government organizations for less than they spend on utility bills. SolarCity gives customers control of their energy costs to protect them from rising rates. The company makes solar energy easy by taking care of everything from design and permitting to monitoring and maintenance. Visit the company online at and follow the company on Facebook & Twitter.

    About Quadrogen
    Quadrogen Power Systems, Inc. designs, builds and installs high performance biogas clean-up and upgrading solutions capable of purifying renewable fuels from any source. The clean-up and upgrading technologies are modular and scalable to cost effectively purify landfill gas, digester gas, or syngas. The company is headquartered in Vancouver, Canada with offices in California, USA and Pune, India. More information is available at

    Forward Looking Statements
    This press release contains certain “forward looking statements”. These statements relate to future events or future performance and reflect the various party’s expectations, results of operations, performance, business prospects, opportunities, industry performance and trends. These forward looking statements reflect the party’s current internal projections, expectations or beliefs and are based on information currently available. In some cases, forward looking statements can be identified by terminology such as “may”, “will”, “should”, “expect”, “plan”, “anticipate”, “believe”,
    “estimate”, “predict” , “potential”, “continue” or the negative of these terms or other comparable terminology. A number of factors could cause actual events or results to differ materially from the results discussed in the forward looking statements. In evaluating these statements, you should specifically consider various factors, including, but not limited to, such risks and uncertainties as availability of resource, regulatory requirements and all of the other “Risk Factors” set out in the Village Farms annual information form and management’s discussion and analysis for the year ended December 31, 2015, which is available electronically at Actual results may differ materially from any forward looking statement. Although the parties believe that the forward looking statements contained in this press release are based upon reasonable assumptions, you cannot be assured that actual results will be consistent with these forward looking statements. These forward looking statements are made as of the date of this press release, and other than as specifically required by applicable law, the parties assume no obligation to update or revise them to reflect new events or circumstances.

    For further information
    Stephen C. Ruffini, Executive Vice President and Chief Financial Officer, Village Farms International, Inc., (407) 936-1190 ext 340.


    Saluting our Heritage with Paisano recipes

    Village Farms Heritage

    2015-05-19_11.41.08In celebration of Village Farms journey over the last 25 years, we salute the company’s heritage that began in Italy just as our exclusive and authentic Heavenly Villagio Marzano® tomatoes. The founder’s father, Fred DeGiglio who was born and raised on the same soil that cultivated the famous San Marzano variety, is commemorated with an exclusive recipe he created along with our corporate chef Darren Brown. Please enjoy these special ‘Paisano’ recipes Fred has passed on to us to savory with our loved ones. These simple countrymen recipes were created to share with friends and family and made all the better complimented by a great Italian red. Mangia!

    The journey of Village Farms is depicted in the above painting of a classical village landscape in Italy. This special painting was created especially for Village Farms by the renowned artist Shirley Chapman

    Freddy’s Pomodori al Forno


    Freddy’s “Paesano” Potatoes


    Freddy’s Mini San Marzano “Crudaiola”


    Freddy’s Spaghetti with Broccoli Rabe




    Ease of Trading Expands for Village Farms Shares


    Vancouver, B.C., August 3, 2015 – Village Farms International Inc. (Village Farms) (VFF.TSX) (OTCQX:VFFIF), a progressive vertically integrated food company focused on growing, marketing, and distributing its branded fruits and vegetables to retailers throughout the United States and Canada, has been approved to trade on the OTCQX® Best Market in the United States under the symbol “VFFIF”. Village Farms will continue to trade on the Toronto Stock Exchange under the symbol “VFF”.

    Trading on OTCQX is designed to provide existing and future U.S. based shareholders with ease of trading Village Farms’ shares and convenient access to its news and financial disclosures. U.S. investors can find current financial disclosure and Real-Time Level 2 quotes for Village Farms on
    Michael A. DeGiglio, President & CEO of Village Farms, stated “While our operations are evenly split between the U.S. and Canada our sales are predominantly in the U.S. and over the years we continue to receive requests from U.S. individuals and institutions to purchase shares in Village Farms. In response to these requests and to increase our investor base the OTCQX market provides the solution. Village Farms was founded in the U.S. in 1987, so we are proud to be traded on a premium U.S. market.”
    J.P. Galda & Co. serves as Village Farms’ Principal American Liaison (“PAL”) on OTCQX, responsible for providing professional guidance on OTCQX requirements and U.S. securities laws.

    In addition, Village Farms announced that its financial information will be made available via S&P Capital IQ’s Market Access Program, an information distribution service that enables subscribing publicly traded companies to have their company information disseminated to users of S&P Capital IQ’s MarketScope Advisor. MarketScope Advisor is an Internet-based research engine used by more than 100,000 investment advisors. As part of the program, a full description of Village Farms will also be published in the Daily News section of Standard Corporation Records, a recognized securities manual for secondary trading in up to 38 states under their Blue Sky Laws. S&P Capital IQ Corporation Records is available in print, CD-ROM, and via the web at as well as through numerous electronic vendors.

    About Village Farms
    Village Farms is one of the largest producers, marketers, and distributors of premium-quality, greenhouse-grown fruits and vegetables in North America. The food our farmers grow, along with other greenhouse farmers under exclusive arrangements are all grown in environmentally friendly, soil-less, glass greenhouses. The Village Farms® brand of fruits and vegetables is marketed and distributed primarily to local retail grocers and dedicated fresh food distributors throughout the United States and Canada. Since its inception, Village Farms has been guided by sustainability principles that enable us to grow food 365 days a year that not only feeds the growing population but is healthier for people and the planet. Natural resource efficiencies such as water conservation and renewable energy optimizing cogeneration are all part of our clean technology model of farming. Village Farms is Good for the Earth® and good for you.

    About S&P Capital IQ
    S&P Capital IQ, a part of McGraw Hill Financial, is a leading provider of multi-asset class and real time data, research and analytics to institutional investors, investment and commercial banks, investment advisors and wealth managers, corporations and universities around the world. Evaluated pricing is prepared by Standard & Poor’s Securities Evaluations, Inc., a part of S&P Capital IQ and a registered investment adviser with the U.S. Securities and Exchange Commission. In the United States, research reports are prepared by Standard & Poor’s Investment Advisory Services LLC, a part of S&P Capital IQ and a registered investment adviser with the U.S. Securities and Exchange Commission. S&P Capital IQ provides a broad suite of capabilities designed to help track performance, generate alpha, and identify new trading and investment ideas, and perform risk analysis and mitigation strategies. Through leading desktop solutions such as the S&P Capital IQ, Global Credit Portal and MarketScope Advisor desktops; enterprise solutions such as S&P Capital IQ Valuations; and research offerings, including Leveraged Commentary & Data, Global Markets Intelligence, and company and funds research, S&P Capital IQ sharpens financial intelligence into the wisdom today’s investors need. For more information visit:

    For further information

    Stephen C. Ruffini, Executive Vice President and Chief Financial Officer, Village Farms International, Inc., (407) 936-1190 ext 340.

    S&P Capital IQ
    Equity Research Operations, 212-438-4050


    Urban Ag News


    by Urban Ag News

    Mike DeGiglio, president and chief executive officer at Village Farms International, spoke with Urban Ag News about his company’s approach to technology and how it’s using it to be more efficient and profitable.

    When was Village Farms started and how has it expanded in size?

    I started Village Farms in 1987 with 10 acres of greenhouses in Pennsylvania and we developed and operated greenhouses in New York and Virginia. In 1996 the company started building 120 acres in southwest Texas. In 2006 Village Farms acquired the largest greenhouse company in Canada located in British Columbia. The facility was about 140 acres. Some of the small greenhouses were sold so today there are 110 acres. In 2012 a new 30-acre facility was built in Monahan, Texas. Today there are 240 acres of glass greenhouses in the U.S. and Canada. Village Farms also markets product from many other growers in the U.S., Canada and Mexico.

    How has the use of technology evolved at Village Farms?

    For the first 20 or so years, Village Farms worked off of existing European technology that was mostly used in Dutch greenhouses. Holland was considered the Mecca of greenhouse technology. And most companies worldwide looked to the Dutch when it came to higher technology. But that changed. It changed as greenhouses internationally began to quantify the tools to work in a wide variation of climates. The Dutch technology was geared more for the climate in Holland, where it never really gets hot. It’s a temperate climate with low light levels. Village Farms eventually saw the need to develop its own technology. That is easier said than done. If a company is going to spend millions of dollars on R&D, it has to be big enough to sustain it. Even though Village Farms is successful in this endeavor, it was only achieved after 25 years in business and it could afford the costs once critical mass had been achieved to allow further expansion to build projects that cost millions of dollars. For someone just starting out that is extremely hard to do. Most greenhouse growers use existing technology. Village Farms didn’t go that way. It developed its own. The company wanted to be able to have the intellectual property in creating greenhouse growing environments that can mimic the exact climate it wanted based on the crops it would grow and then locate those in areas it wanted to be in for market reasons. If this was left up to a technology company, it might not necessarily be focused on that. Village Farms is unique in that it developed its own technology as compared to most other companies that work with existing technology.

    In what technology areas has Village Farms invested?

    Most of Village Farms’ technology is in software design to control the internal environment of the greenhouse. The company has done a lot with growing technology, both on the production and packing lines. When it comes to growing media, irrigation systems, etc., the company looked at these various components, but production is not where it spent most of its money. The bulk of the money was spent to create a greenhouse climate that is workable regardless of where the footprint is. Our goal was to create the software to be able to run a very sophisticated greenhouse that could have conditions very conducive to plant growth regardless of what it is doing outside. If you can accomplish that, then you can put the greenhouses not where it is best for the plants, but where it is best for the market to lower freight costs and increase access to labor. You can be more sustainable and you can increase product shelf life and product quality.


    What are some of the other areas of technology in which Village Farms is looking to invest?

    Additional technology for the company could come on the energy side and supplementing carbon dioxide. If we can reduce energy costs, we would be much more sustainable. Village Farms has invested with Quadrogen Power Systems, FuelCell Energy and the National Research Council of Canada to build a pilot project for fuel cell technology for our greenhouse in British Columbia. Also, our new Permian Basin facility derives all of its electrical needs exclusively from wind power. A second area we are looking at is cleaning up landfill methane gas. Village Farms acquired Maxim Power, a co-generation facility adjacent to our greenhouse facility in British Columbia. The next phase, which we are working on with the Canadian government, Hallbar Consulting and the Swedish Institute of Agricultural and Environmental Engineering, is to fund a study on the capturing carbon dioxide from landfill gas. There are hundreds of thousands of metric tons of carbon dioxide flowing out of landfills every day. Our goal is to find the technology to clean the carbon dioxide so that we can use it in our growing processes. If we can use the potential of the carbon dioxide sequestered in the landfill, clean it and then use it in the growing process, we will reduce our costs and help clean the environment. The benefit is to lower our production costs. We won’t have to burn natural gas to produce carbon dioxide and we won’t have to buy carbon dioxide. We will also be reducing the amount of carbon dioxide released into the atmosphere.


    What advice would you offer U.S. greenhouse growers of edible crops when it comes to making technology investments in their companies?

    I would have to ask what is the crop and how do you compete? If you have the right crop, then I would ask what are the big issues? There currently is a big labor shortage in agriculture. Using technology to mitigate labor shortage issues, then I think a grower can move forward. As more crops are being looked at for indoor production, for example berries, then you know you are going to have to have production systems that can mitigate labor even to the point of incorporating some robotics. The use of robotics may also expand to packaging and shipping as well as harvesting and other tasks in the greenhouse. Technology could play a role in berry picking in the greenhouse and in the field. Last year growers left a lot of berries in the field because of the shortage of labor. The use of migrant labor to go from berry farm to berry farm, which is seasonal outdoors, is becoming much more difficult.

    What crops are Village Farms now producing and do you expect that to change much over the next five years?

    We are always looking at different varieties of our core products, including tomatoes, cucumbers and eggplant, of which we have multiple colors. We are always looking at unique varieties of our core products. We launched our unique and exclusive Heavenly Villagio Marzano® tomato variety about two years ago. We have a whole pipeline of new varieties. We continue to diversify. Berries are definitely on our radar screen. Nutraceuticals and some unique medicinals have a future. Some of the nutraceuticals are plants that have a medicinal benefit. Some of these will have to be produced in conjunction with the pharmaceutical companies. For a pharmaceutical company to sell something it has to be patentable or else it won’t be interested. We are always looking for unique, higher value products that are difficult to grow in the field due to climate or labor or not being available year round. Our focus is on increasing value for our customers by not compromising on food safety, using IPM, and consistent quality that help us provide the best products for consumers.


    What do you think about the increased interest in vertical farming?

    Vertical farming is still in the R&D phase. There is a PR value. The capital and operating costs are huge. It’s limited on the size so how do you reach critical mass? It’s not large scale agriculture. Village Farms does everything on an investment basis. We really understand our costs. Our greenhouses cost nearly $2 million an acre. A lot of these vertical farm operations can’t grow long term crops, at least not now. Vertical farms have a place for crops like leafy greens. Any crop that can be turned quickly in 28-30 days like leafy greens could potentially be grown in a vertical farm. Looking at the lettuce industry, most of the product is grown and shipped from California to the East Coast. If those crops can be grown regionally or locally and bagged here instead, the carbon footprint for shipping the product is reduced or eliminated. On the other hand, you have to be cost effective. How are these vertical farms going to compete with field-grown product long term? You can always find niche markets where people are willing to pay a premium for locally produced. When you make those kinds of large investments you have to be sure it is sustainable. And more importantly, that the profit is sustainable in the long term. Growing food for human consumption carries a huge responsibility along with it, this is something we have never taken lightly, and is the key driver in how we do business and measure efficiency.

    Download Full Article

    David Kuack is a freelance technical writer in Fort Worth, Texas;



    Study explores capture of clean carbon dioxide from landfill gases


    A Village Farms employee at the company’s Ladner greenhouse, which burns methane gas from the Vancouver landfill to generate heat and electricity.
    Photograph by: Arlen Redekop , Vancouver Sun

    Local greenhouse grower Village Farms is hoping to extract clean carbon dioxide — as well as heat and electricity — from the landfill gases it burns.

    The Delta-based grower has been burning methane gas from Vancouver’s landfill to generate heat and electricity for 12 years at the firm’s Ladner facility under an agreement with the City of Vancouver and BC Hydro, according to the firm’s development director Jonathan Bos. But because landfill gas is chemically inconsistent and contains contaminants, the CO2 generated by the process isn’t clean enough to be used in greenhouses and is released in exhaust.

    Cogeneration using natural gas is widely regarded as a clean source of carbon dioxide and energy, said Bos. “But landfill gas is a completely different animal.”

    Bos hopes a new $300,000 feasibility study — by Hallbar Consulting and the Swedish Institute of Agricultural and Environmental Engineering and funded by the Innovation Agriculture Foundation of B.C. and several industry partners — will change that, helping end the waste of a rich but untapped source of CO2.

    “Landfill gas is more than 50 per cent CO2 before we burn it, so it really is a wasted resource,” said Bos.

    A breakthrough that allows clean carbon dioxide to be recovered from landfill gas would be a double win, enabling the industry to extract maximum value from a waste-stream resource and potentially improving air quality in the Fraser Valley, where the greenhouse growers are concentrated.

    “The people of Greater Vancouver and our own families are real stakeholders in this process,” said Bos. “We have the potential to make a long-term positive impact on emissions.”

    British Columbia’s greenhouse growers are voracious consumers of carbon dioxide, a gas that is essential to plant growth and which can boost yields by up to 30 per cent when piped into greenhouses, according to a recently published government discussion paper. Greenhouses maintain CO2 levels of 800 parts per million or more, roughly double the amount that occurs in our atmosphere.

    Most greenhouse growers in B.C. — including Village Farms — obtain carbon dioxide by burning natural gas, according to Linda Delli Santi, executive director of the B.C. Greenhouse Growers’ Association, a funding partner in the project.

    Greenhouses use the heat created by the process to maintain optimal temperatures inside the greenhouses and a handful also generate electricity, which can be sold onto the power grid.

    Landfill gas, which contains methane, can be recovered for use as a fuel or it must be flared to prevent it escaping into the atmosphere. Methane is extremely harmful to the ozone layer in earth’s upper atmosphere and is a potent greenhouse gas.

    Flaring, however, releases carbon dioxide and, while it is less harmful than methane, it is also believed to fuel global warming.

    “Landfill gas is an ugly, corrosive fuel and that creates all kinds of problems,” said Bos. “But there is an appetite for the CO2, a fuel source and an environmental benefit to finding a solution.”

    The region’s greenhouses as well as funding partners such as Air Liquide and the B.C. Food and Beverage Association are potential customers for a clean, cheap source of carbon dioxide, Bos said.

    “What we hope is to identify a process to collect (carbon dioxide) from landfill gas combustion that will be safe for people and safe for plants,” he said.

    The consultants will spend the better part of the next year scouring the world for technologies and processes that can be adapted to the needs of the industry.

    Read more:


    2nd annual BC Veggie Day


    DELTA, B.C. – The springtime harvest of greenhouse veggies has begun! It’s time to celebrate their arrival.

    This year, Village Farms is participating in the 2nd annual BC Veggie Day, sponsored by the B.C. Greenhouse Growers Association with support from the BC Government’s Buy Local Program.

    Village Farms is supporting the event with on-package stickers throughout the entire month of May, and on Saturday, May 23, consumers will have the opportunity to meet the company’s farmers at several key retailer locations in the greater Vancouver area.

    Farmers will be on hand all day to speak with consumers and hand out samples of greenhouse grown products. Meet some of Village Farms’ growers in the video above!

    2015-05-19_11.41.08Village Farms’ Chef Darren Brown stopped by Vancouver’s CTV News to talk more about the company’s work for BC Veggie Day, and share his recipe for a Rebel Tomato Tart, with greek yogurt, feta, cucumber, and dill.

    “It’s a perfect time, all the greenhouses in town are up to full speed and they’re full and lush, so it’s a great time for vegetables,” Brown says.

    To watch Chef Darren Brown in action, take a look at the video below…

    You can find this recipe, and more on the Village Farms recipe page here.


    Village Farms says it is pleased to be a part of BC Veggie Day, as it is a great opportunity to promote locally greenhouse grown vegetables in British Columbia and bring awareness to sustainable farming.

    by Jessica Donnel / andnowuknow




    Village Farms International, located in Heathrow, Florida will participate in 3rd Annual Indoor Agriculture Conference on March 31 and April 1, 2015 in Las Vegas, Nevada. Village Farms has participated in this conference since its inception three years ago. Village Farms President & CEO, Michael A. DeGiglio will be the first speaker on the first day of the conference in an “Ask me Anything” format. Mr. DeGiglio was keynote speaker last year at the conference. Paul Selina, Vice President of Applied Research for Village Farms, will be speaking during the first panel on the second day of the conference entitled, “What should you consider in selecting a growing environment?”. Mr. Selina was keynote speaker the first year of the conference. Village Farms Corporate Chef Darren Brown will speak on a panel of Chefs the first day of the conference entitled, “What do chefs want to see from the indoor agriculture industry?”. Chef Brown will also provide an introduction at the conference luncheon on the first day to greenhouse produce; how to select and what to look for. Village Farms has donated all the tomatoes, cucumbers and eggplants to be prepared for the guests of the conference luncheons this year. Other Village Farms employees in attendance at the conference will be Helen L. Aquino, Director Brand Marketing & Communication and Andrew Sable, Sales Manager. For more information about the conference please visit and for Village Farms please visit .

    About Village Farms
    Village Farms is one of the largest producers, marketers, and distributors of premium-quality, greenhouse-grown fruits and vegetables in North America. The food our farmers grow, along with other greenhouse farmers under exclusive arrangements are all grown in environmentally friendly, soil-less, glass greenhouses. The Village Farms® brand of fruits and vegetables is marketed and distributed primarily to local retail grocers and dedicated fresh food distributors throughout the United States and Canada. Since its inception, Village Farms has been guided by sustainability principles that enable us to grow food 365 days a year that not only feeds the growing population but is healthier for people and the planet. Village Farms is Good for the Earth® and good for you.



    setting rebel salad

    Village Farms International, located in Heathrow, Florida it pleased to announce they have appointed Chef Darren Brown, located in Vancouver, BC as Executive Corporate Chef for the company. Chef Brown comes to Village Farms with over 25 years experience across numerous facets of the food industry. Chef’s former position as Executive Chef, for all the restaurants at Fairmont Pacific Rim Hotel in Vancouver, BC where he originally came in contact with the brand, incorporating Village Farms produce extensively onto the menus there. According to Helen L. Aquino, Director Brand Management & Communication, “We are elated to have Chef on board with Village Farms as a tried and true brand ambassador. His food expertise is perfectly suited in discerning our exclusive varietal flavor profiles.” According to Aquino, Chef will be responsible for creating unique recipes that focus on health and wellness for consumers. In addition chef will be on hand at company events including tradeshows. Chef Brown will be representing the company on a chef panel at the upcoming 3rd Annual Indoor Agriculture conference March 31 and April 1, 2015 in Las Vegas Nevada. Chef Brown has this to say about his new position, “Village Farms has so many exciting new varietals that are exclusive to them alone. Their quality is only surpassed by their flavor and when incorporated into a dish really allow the food speak for itself’. Visit for more information.

    About Village Farms
    Village Farms is one of the largest producers, marketers, and distributors of premium-quality, greenhouse-grown fruits and vegetables in North America. The food our farmers grow, along with other greenhouse farmers under exclusive arrangements are all grown in environmentally friendly, soil-less, glass greenhouses. The Village Farms® brand of fruits and vegetables is marketed and distributed primarily to local retail grocers and dedicated fresh food distributors throughout the United States and Canada. Since its inception, Village Farms has been guided by sustainability principles that enable us to grow food 365 days a year that not only feeds the growing population but is healthier for people and the planet. Village Farms is Good for the Earth® and good for you.





    Village Farms International Inc. (VFF.TSX) with US headquarters in Heathrow, Florida and Florida Organic Farms Int. LLC. located in Okeechobee, Florida are pleased to announce an exclusive distribution agreement between the two companies. Village Farms is a progressive vertically integrated food company focused on growing, marketing, and distributing its branded fruits and vegetables to retailers throughout the United States and Canada. Florida Organic Farms Int. LLC is a USDA certified organic farm that grows organically in Florida. This is a first time Village Farms will partner with another farmer to offer organic produce under one of the Company’s labels. According to Michael A. DeGiglio, President & CEO of Village Farms, “We are happy to be able to offer our customers local US organically grown produce”. Village Farms will offer USDA certified organic fruits and vegetable to its customers beginning in the Fall of this year. “This is a great opportunity for Florida Organic Farms to offer its organically grown products to retailers to meet the ever increasing demand for this consumer growth segment “said Joseph J. Rieger, Founder & CEO of Florida Organic Farms Int. LLC He finished by saying our company motto says it all “Growing for a Healthier World” and that’s exactly what we plan to do between Village Farms & Florida Organic Farms”.

    About Village Farms
    Village Farms is one of the largest producers, marketers, and distributors of premium-quality, greenhouse-grown fruits and vegetables in North America. The food our farmers grow, along with other greenhouse farmers under exclusive arrangements are all grown in environmentally friendly, soil-less, glass greenhouses. The Village Farms® brand of fruits and vegetables is marketed and distributed primarily to local retail grocers and dedicated fresh food distributors throughout the United States and Canada. Since its inception, Village Farms has been guided by sustainability principles that enable us to grow food 365 days a year that not only feeds the growing population but also is healthier for people and the planet. Village Farms is Good for the Earth® and good for you.

    About Florida Organic Farms
    Florida Organic Farms is located in Okeechobee, FL, on a site including 380-acres of certified organic land, paired with a onsite 15,000 square foot state-of-the-art processing facility with multiple temperature zones, vacuum cooling, and automated packing lines. Over 7 acres of Cravo greenhouses, specifically designed with environmental controls and built for Organic farming only, this will help to protect the most sensitive crops from extremes in weather conditions and vastly extend the traditional Florida growing season.

    In addition to being stewards of the land and believers in natural and sustainable food production, Florida Organic Farms new state of the art packing facility will set the standards of next-stage food safety with its proprietary and exclusive Enviro Pure purification system throughout its processing facility. This system treats any potentially harmful pathogens, acts to protect consumer health, extends shelf life by stopping decay, and provides the cleanest and safest way to store, handle, pack, and distribute fresh produce and herbs in the industry.

    To learn more about Florida Organic Farms Int., please visit we are truly “Growing for a Healthier World”.


    Seed Partnership


    Village Farms International Inc. (VFF.TSX) with US headquarters in Heathrow, Florida and Axia Vegetable Seeds, BV located in Naaldwijk, Holland are pleased to announce a long term exclusive partnership among the two companies.

    Village Farms is a progressive vertically integrated food company focused on growing, marketing, and distributing its branded fruits and vegetables to dedicated retailers throughout the United States and Canada. Axia is an innovative breeding company specializing in the development of vegetable seeds for protected crops. This is the first time Axia Vegetable Seeds will partner with any company in North America under an exclusive agreement.

    According to Debi Street, Director of Variety Development & Innovations for Village Farms, “The two companies have forged a long term partnership and have created a unique relationship based on exclusive agreements to the benefit of both.”

    “Village Farms continues to be steadfast in its efforts to search the world over for consumer-centric varieties and be first to market. The Axia partnership is the positive result of our dedication to this mission”, said Village Farms President and CEO, Michael A. DeGiglio. According to Axia the partnership will highlight their portfolio of products for the North American consumer.

    Alois van Vliet, CEO of Axia had this to say, “Axia has found in Village Farms a partner who truly understands the importance of creating value with our tomato varieties by starting with the brand marketing that is focused on the consumer and their preferences.”

    For more information on Village Farms, visit

    For more information on Axia Seeds :


    The Garden Fresh Flavor™ Challenge


    HEATHROW, FL – The votes are in, and Village Farms says its Heavenly Villagio Marzano® variety has been voted the “Best Flavored Tomato” in the company’s Garden Fresh Flavor™ Challenge at this year’s PMA Fresh Summit.

    Going up against Village Farms’ Lip Smackin’ Grapes® tomato and Sinfully Sweet Campari® varieties, visitors to Village Farms’ booth favored the San Marzano tomato’s flavor during the blind taste test. The other two varieties were very close seconds, however, showing the strength of Village Farms’ entire menu of offerings, according to a press release.

    What did visitors have to say about the Heavenly Villagio Marzano®? “A little tomato with full flavor,” “a great mouth feel and bite,” “sensational,” “sweet,” and “outstanding” were just a few of the descriptions offered during this great showing.

    Doug Kling, Senior Vice President & Chief Marketing Officer for Village Farms shared, “It is no surprise this great tasting snacking tomato won the award for best flavored tomato at PMA. But did you know that Heavenly Villagio Marzano® is also an excellent cooking tomato?”

    If the popularity of the Heavenly Villagio Marzano® tomato at Fresh Summit is any indication, many more people will be learning about the great flavor profile and versatility of the variety over the coming months.

    When Village Farms’ new website launches in late 2014, the grower shares that it will be supporting the variety with an exciting set of cooking instructions and recipes. With the support of these materials, consumers will be able to test Doug’s claim for themselves. If you ask me, I’m confident that they won’t be disappointed.

    by Jordan Okumura / andnowuknow


    High end technology takes Village Farms’ re-opened Marfa Greenhouse to the next level


    In September 2013, Village Farms finally announced that they were back in growth mode after completing their insurance settlement from the devastating hail storm on May 31, 2012. The rounding off of the settlement approved plans to rebuild 8 hectares of the remaining 16 hectares of greenhouses that remained damaged from the hail storm in Marfa. The first 16 hectares had already been repaired and was back in production in December of 2012. The repair plans started immediately and included multiple technology enhancements, such as raising the height of the facility, which modernized the structure and extended its useful life and increased its productivity.

    The working crews immediately started reconstruction in October 2013 and they did a good job completing the refitted Marfa greenhouse on time. The greenhouse was finished and commenced harvesting in July and is now in full production. “We planted our new crops on the first of May this year”, said Korteland, the Texas Regional Manager at Village Farms. Korteland is happy with the new greenhouse and the new crop is growing perfectly in the new structure. “It’s almost as if we are growing inside a completely new structure.”

    Raising the structure

    The original Marfa structure stems from 1998. After the hail storm, Village Farms decided to refit the greenhouse with the latest technology. The Dutch company T.C. van den Dool raised the height of the structure with 1.90 meters (six feet); from a height of 4.60 meters to height of 6.50 meters and a new gutter system was installed. “We are now growing on this new IV gutter from FormFlex with a width of 32 centimeters, which enables us to place to substrate slabs next to each other; so we can continue to cultivate a new crop on a new slab by the end of each growing season. We are very happy about this new advanced gutter system.”

    Fog system

    The new greenhouse is now also equipped with a totally new irrigation system and a high pressure fog system (HPF). According to Korteland, the HPF provides a perfect extra tool to steer the crop. “This works perfect, especially in the higher structure. When the plant suffers from stress, we can use the fogging system to cool down the crop. It’s a perfect tool, yet you have to know how to use it. Keep a close eye on the crop and think carefully when, how you use it.”

    At this moment the crops inside the Marfa greenhouses are in excellent shape. “The new greenhouse and technology are giving us the perfect tools to grow the best crops”, said Korteland. This year, Village Farms started the new crop at a different time than normal. So far, production and quality has been better than expected.

    Diffuse light

    Village Farms is always looking for the right supplies and tools to achieve the best result, and Korteland is aware and up to date with all of the latest tools that are available on the market, such as ReduHeat and ReduFuse coatings. “Each time we are examining if we should us any coatings on our roof or not. In some practical trials, ReduHeat proved to be a good solution, but we decided not to use it this year due to the fact that we had many rain showers during the summer, which gave us many darker days than normal. We were concerned that we would lose too much light during the summer so we decided not apply ReduHeat this year.

    Village Farm’s greenhouse has a shading cloth that provides Korteland with a high grade light diffusion inside the greenhouse. According to the grower, the cloth is only used during the time of planting the new crop. “In this period of the year we have too much light inside the greenhouse, and we need to protect the young plants. We use the shade cloth until the fourth cluster is flowering and then again in the winter at night as an energy screen.

    Growing Substrate

    Korteland furthermore explained that he is using coir substrate in the Marfa and Ft. Davis, Texas greenhouses. “We are using 100% Riococo growbags in these two locations although our other facilities, locations in Texas and Canada use a mixture of coco and rockwool”, Korteland said. We prefer coco because at the start, the crop temperatures in the greenhouse can run up to 38-40C. The coco slabs stay cooler because of the lower water content, so more oxygen is inside the bag which gives less chance of root diseases.

    Additionally we find that for our requirements it is a more forgiving substrate. With the coir from Riococo, we are able to steer the crop perfectly and prevent further damages as in Blossom End Rot. The unique varieties that we grow like Mini San Marzanos can be much more sensitive to these issues. Our customers demand us to pick the highest quality during the entire season, Riococo slabs play a vital role in achieving this.”

    In an article that was previously published on, Korteland explained why he preferred Riococo above other suppliers. “When you take a closer look at all of the coir that is available around the world, you will find a lot of differences amongst them. For us, Riococo was one of the coir slabs that really stood out for consistency, uniformity and the right mix. Their service and further investment in knowledge, relationship and support had convinced us to start using their slabs on a small acreage and within a few years we switched to 100% Riococo coir slabs”, Korteland said.

    Village Farms would like to thanks the following companies for doing a great job Reconstructing Marfa 1:

    Mountain High Greenhouse Construction, Gill vd Drift, Colorado
    Thomas Larssen, Greenhouse Engineering, Canada
    TC van Der Dool Greenhouse Lifting, Leveling and Construction, Maasdijk
    PB Techniek Electro and Water Techniek, Maasdijk
    Jan Voshol Heating and Electro, Bleiswijk
    VerBakel Heating, De Lier
    Luiten Greenhouses, De Lier
    Hortimax, Canada & Holland
    FormFlex, Canada

    by Boy de Nijs /


    Tasty Facts


    1. Village Farms Delectable TOV® tomatoes are harvested by hand at the peak of freshness

    2. Village Farms Delectable TOV® tomatoes continue to ripen on their vines for the best flavor imaginable

    3. Village Farms Delectable TOV® tomatoes have that garden fresh flavor just like grandmas garden you remember from when you were a child

    4. Village Farms Delectable TOV® tomatoes are greenhouse grown achieving a consistent quality and flavor every time you purchase them and eat them

    5. Village Farms Delectable TOV® tomatoes are greenhouse grown assuring the highest level of food safety standards available to consumers today

    6. Village Farms Delectable TOV® tomatoes are the overall health elixir and superfood; they are heart healthy, cholesterol reducing, improve vision, and reduce hypertension.

    7. Village Farms Delectable TOV® tomatoes are grown by farmers in beautiful indoor gardens where bumble bees pollinate the fruit and good bugs eat any bad bugs as the primary means of pest control.

    8. Village Farms Delectable TOV® tomatoes are greenhouse grown in environmentally friendly indoor gardens that are Good for the earth™ and healthier for people and the planet.