Finding Comfort in Family and Food


Recipes and photography by  Hetty McKinnon

To say that this year has been the most extraordinary of our lives would be a flagrant understatement. However, to scramble the famous words of Charles Dickens, during these worst of times, there has also been the best of times. As we navigate life in isolation, we have learnt to appreciate the small things – waking up naturally each morning without having to rush three children out the door, making dumplings with friends via a group video chat, and sitting down for lunch every day with my kids. Home is, now more than ever, our buttress, a cocoon from the chaos of the world outside.

As days bleed into one another and time blurs, my one constant has been family and food. While cooking all day is not that far from my normal day-to-day as a recipe developer and food writer, the way I cook right now is very different. Today, as our pantry takes center stage and creativity and flexibility become key tenets of everyday cooking, there is a sense of fearlessness in the kitchen. If a recipe calls for cauliflower, substituting with tofu doesn’t feel like a stretch at all; making lasagna with tortillas is perfectly acceptable, and leftover odds and ends of homemade bread are not wasted, but are rather transformed into a hearty soup. In many ways, the way we are cooking right now harks back to the time of our grandmothers when frugality and practicality were always front of mind. Back then, much like now, recipes revolved around pantry staples and making the most out of everyday ingredients.

So, while this time in isolation has been unsettling, I have found myself feeling incredibly nostalgic about the food I ate as a child. I grew up in a traditional Cantonese household where my mother cooked big flavored savory dishes using scant ingredients, and my father brought home bright produce from the local markets every day, where he worked. Along with mangoes, peaches, plums and all the fruits and vegetables imaginable, we also feasted on the plumpest, juiciest beefsteak tomatoes. I would each them whole, taking a voracious bite straight into them as one would eat an apple. Recently, I was reminded of this treasured childhood food memory when I tried a Juicy Beefsteak® tomato from Village Farms – at first bite, as the tomato juice slid down my chin and arm, I was instantly transported back to my mother’s kitchen.

The joy of beefsteak tomatoes is their simplicity. They are brimming with flavor, and achingly juicy, perfect for creating effortless meals that allow the zesty hum of tomatoes to shine.

Often fresh tomatoes may benefit from some salting to bring out flavor and juice, but with Village Farms beefsteaks, this is not necessary. These tomatoes are firm, juicy and bold, perfect for slicing and using in laid-back salads. This beefsteak tomato salad with crispy chickpeas and lemon tahini is a party for your taste buds. The zingy flesh provides the perfect canvas for the spiced crispy chickpeas and the earthy lemon tahini sauce. This salad is effortless to prepare but big on flavor, a quick meal which is also full of nutrients.


While fresh tomatoes exemplify casual laid-back fare, roasted stuffed tomatoes encapsulate rustic charm. Gemista (or yemista) is a Greek dish of stuffed vegetables; tomatoes and peppers are most common, but you could also use eggplant, zucchini, and even onions. While I adore gemista, I rarely make it at home. For me, it’s a dish to enjoy when I eat out. However, these long days in isolation have given me a new appreciation for dishes that I wouldn’t normally cook.  In many ways, this is the perfect isolation recipe – there are a few steps, but they are all simple and all of the ingredients are either pantry staples or easily adaptable.

Here, I’m stuffing my succulent Village Farms Juicy Beefsteak® tomatoes and Sweet Bells® peppers with an herby feta rice, but you could also use this as an opportunity to use up any leftover vegetables in your fridge – zucchini, carrots, or eggplant would be nice additions to the rice filling. Juicy tomatoes with a firm flesh are key for this dish, as the flesh, seeds and juices of the tomatoes are all used to flavor the rice, while the vegetables cook in a fresh tomato puree. I love to add peppers to the mix as they make substantial and sturdy vessels for the rice, while retaining their beautiful floral shape when baked. Village Farms sweet bells peppers are wonderfully sweet (as its name suggests!) and when roasted, they provide a lovely mellow fruitfulness which perfectly complements the tangy tomatoes.

Peppers are such a great everyday food in our home – my kids love to consume them raw, dipped into hummus as a snack, while roasted peppers drizzled with vinegar is one of my favorite things to add to hearty grain salad. Even though this gemista is roasted, this dish effortlessly embodies the liveliness of summer produce, a perfect meal to celebrate flavor-bursting produce during these long, languid days.

Recipes and blog were created exclusively for Village Farms by Hetty McKinnon


Village Farms Helping Families In Need During Covid-19 Crisis


Village Farms International Inc. is helping to feed over 10,000 families in Texas with donations throughout the state to local food banks and food pantries.  Demand for donations has been higher than usual due to the COVID-19 crisis and Village Farms has been stepping up their donations of fresh tomatoes and cucumbers to meet this need.  Village Farms operates three growing operations in the towns of Marfa, and Fort Davis, where they are the largest employer in both Davis and Presidio counties.  Village Farms also operates a state-of-the-art high-tech greenhouse in the Permian Basin region.  And, Village Farms operates one distribution center within the city of Fort Worth, all facilities are within the great state of Texas.


Over the last 2 weeks Village Farms has donated over 10 truckloads, equivalent to approximately 400,000 pound or 200 tons of fresh produce to numerous organizations who distribute food to help feed those in need.  Some of the food distribution organizations Village Farms has been able to help thus far are listed below.

Tarrant Area Food Bank, Fort Worth & Dallas
South Cliff Baptist Church, Fort Worth
West Texas Food Bank, Odessa
El Paso Food Bank, El Pasoans Fighting Hunger, El Paso
Marfa Food Pantry Saluvida Inc., Marfa
Food Pantry of Jeff Davis County, Fort Davis
First Baptist Church, Alpine
Grace Christian Fellowship, Alpine
Sunshine House, Alpine
Big Bend Family Crisis Center, Terlingua

Dr. Caroll Marr, Senior Pastor at South Cliff Baptist Church in Fort Worth, Texas told us “I want to express a great appreciation for Village Farms and the massive impact they have had on the lives of thousands of people weekly here in North Texas”.  Pastor Marr recounted how every day by 4:00 pm there are hundreds of cars lined up across four lanes in the church parking lot.  Pastor Marr went on to say that it has been a learning curve in trying to gear up for the sheer amount of people in need of food but he felt that they had it down to a science now.  Pastor Marr went on to say, “It also gives the young adults who have been volunteering an opportunity to help in a meaningful way and allows the older adults to stay safely at home”.

Nina Dietzel who represents Marfa Food Pantry in an email to the company said that she felt, “Times are about to become much harder for many so this (donation) was truly a much needed ray of sunshine”.

And Kym Flippo who represents the Big Bend Crisis Center in Terlingua also sent an email to Village Farms thanking the company and stated that, “Food is love and I thank you for both”.

According to Village Farms’ President & CEO, Michael A. DeGiglio, “Farming and food distribution has been deemed an essential business by our government during this crisis.  I am proud of all of the Village Farms employees company-wide who are working tirelessly to ensure healthy and safe produce is getting to our retail partners as well as those in need.  And, we are thankful to be able to do a small part during this national crisis”.

For immediate release contact:
Helen L. Aquino
Director Brand Marketing & Communication
407-936-1190 x312

Click Here for Press Release


Seven Dishes, Seven Days, One Tomato


A little Meal Planning Love in the time of Quarantine

There’s no doubt these days we are all looking to get the most out of our trips to the grocery store. And what better way to do this then with some smart meal planning with simple, healthy, easy to prepare recipes. You know the old saying, “I hate when I go to the kitchen for food and all I find are ingredients”. Well we have taken the stress out of cooking and shopping with these seven dishes, for seven days using our famous Heavenly Villagio Marzano tomato. This tomato is the one, the only, the original & authentic Mini San Marzano variety. The great thing about Heavenly Villagio Marzano is that it’s suitable for dishes that you can enjoy any time of the day because it is so versatile. You can grill it, roast it, saute’ it, and of course eat them fresh, just leave a bowl on your counter for handy and healthy snacking. This is your go to tomato for fabulous dishes that will earn you the new title of Top Chef in your household plus we have taken the time to plan all of these dishes while shopping on a budget.

The great thing about meal planning using our Seven Dishes, Seven Days, One Tomato is that it’s a quick and easy solution to figuring out what to make and serve now that you and your loved ones are all home for 3 square meals a day. We have put together the whole shopping list for you with all the ingredients you’ll need to create seven healthy and hearty dishes. So whether you are making your weekly trip to the store or ordering online you have everything you need in one list. And the best part is when you look this list over you may discover that you already have a fair amount of these items on hand in your kitchen already.

Fabulosity let’s get started! Hey parents with kids many of these recipes are super easy and fun for the whole family to get in on the act of cooking together. From the novice to the professional you will see the easy to prepare recipes can happen rather effortlessly. We have put together a recipe collection to plan two breakfast, two lunches, two dinners, and one snack.


We have two easy breakfast choices for you. First up are our Savory Tomato Infused Waffles. These roasted tomato waffles topped with a fried egg and bacon are a hit with both savory and sweet breakfast eaters alike. If you like things a little sweeter, drizzle a little syrup on top. If you like things a little more savory, skip the syrup altogether! Now what makes these waffles so special is that there are roasted tomatoes (and diced fresh ones) mixed directly in the batter.


Next we have a splendid Roasted Tomato and Shaved Asparagus Frittata. This frittata is one of our favorite ways to make a simple breakfast or better yet brunch. Thinking ahead this frittata is lovely for spring family gatherings, like an Easter brunch or

Mother’s Day brunch. And, if you are feeling it you can even serve this dish as a simple dinner, alongside fresh bread and a salad!


For lunch we are going full on plant based with a Tomato and Chickpea Fattoush Nourish Bowl. Do not be intimidated by the name it is easy peezy to prepare. 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. It is delicious and healthy.


Our other lunch option is for an Italian Sausage, Tomato, Tortellini Soup. I love the creamy, slightly tomato flavor of the soup broth made with real, whole ingredients. The water and bone broth can be substituted for typical soup broth. It’s the milk and butter that create the perfect creamy base mixed with the sweetness of sautéed Heavenly Villagio Marzano® tomatoes.


It’s snack time! Finally! What we all have been waiting for and what better than a Quick & Easy Roasted Tomato Hummus. I like to call it yummish because it is really that good. I promise it will be a huge hit with the whole family – the tomatoes add such a great flavor to a basic hummus recipe and we top it all off with fresh thyme and shaved parmesan cheese; perfect for pairing with veggies that your persnickety eaters may not readily partake in on their own for a total plant-based win.


Dinner time brings two options for savory favorites. First up is a Skillet Chicken with Tomatoes & Green Beans. Enough said! A flavorful dish that is easy to prepare in with only 10 minutes of preparation and 30 minutes to cook. Dust off that cast iron pan and make it happen.


This is a fun spin on a simple pasta dish. Individual Baked Spaghetti’s. If ever there was a fun way to engage the kids this is it. You can customize your dish, more sauce, less sauce, more cheese, less cheese anything goes!

All of these dishes take under 40 minutes including prep and cook times. That means more time eating! I do hope you enjoy these 7 Dishes, 7 Days, 1 Tomato using our exclusive Heavenly Villagio Marzano tomato. Let us know which is your favorite.


Nostalgic, Easy Recipes from Our Kitchen to Yours


Recipes and photography by  Lunches + Littles

It is now officially Spring, a time when we all want more easy, delicious, and lighter dishes. Of course, right now we are also in the midst of unprecedented times- putting easier dishes even higher on the priority list for most of us.

A couple months ago we first started brainstorming recipes we could make this Spring, in partnership with Village Farms that were both easy to prep, as well as nostalgic in nature. They say nostalgia can drown out anything, and I would have to say there is truth in that, especially when it comes to food. And right now we need that truth more than ever.

Back when we were recipe testing and planning this set of recipes, we knew we wanted to create at least one dish that could easily go from dinner table to weekly lunch prep, without a second thought so we landed on a tasty Caprese Chicken. Now we know that the majority of us are no longer packing up lunches to take into work on a daily basis, but that doesn’t mean we can’t still meal prep lunches for the weeks ahead. In fact, in our home- continuing to prep just like we have during more normal work weeks has helped us keep some normalcy in an otherwise abnormal time. And, if lunch prep isn’t your thing, this recipe is still a great one for dinner.


Our Easy Caprese Chicken can easily be dressed up or dressed down if you will, for the fancier dinner plate, or the everyday packed lunch. It’s juicy, flavorful and as the name says- easy! Pair it with some broccoli or other greens and you have a delicious meal- perfect for weekdays, the weekend or a sit down dinner. And if you have little ones, you could also try pairing this chicken with a side of pasta (something most little ones will easily eat up). No matter how you serve it- our Easy Caprese Chicken is recipe perfection- as is the balsamic glaze, which you could use on so many things beyond just this recipe.

Growing up my Mom always used to make a delicious Caprese Chicken dish. While hers was different, the taste still takes me back and instantly gets me remembering younger days, meals around the table, and most of all the love that filled our dining room. Giada De Laurentiis has been quoted as saying “Food brings people together on many different levels. It’s nourishment of the soul and body; it’s truly love,” and we couldn’t agree more.

The use of the Sinfully Sweet Campari® Tomatoes from Village Farms really heighten the flavor of this dish too. These tomatoes are so sweet and perfect in so many dishes- we especially love them paired with anything featuring Mozzarella. Village Farm’s Sinfully Sweet Campari® Tomatoes are a low-calorie delicious source of Vitamins C and K, which also help to support brain health and strengthen bones. Now that is YUM- with benefits!

Easy Caprese Chicken RECIPE


Next up, we have a salad that is honestly so much more flavorful than we even expected it to be, when we were planning for it. Our Farro Salad with Toasted Pine Nuts and Roasted Tomatoes isn’t just delicious, and beautiful to look at- it features tomatoes in one of the sweetest ways.

Now we know that salads can often get a bad rap, but truth is they can truly be sooo good- and good for you. And this recipe really combines the best of the best when it comes to flavors. This is another one that is great for lunch or dinner. And bonus- in a large bowl or spread out on a platter it is also a beautiful dish to place in the center of your table, whether or not you can have guests over. Truth is, beautifully presented food just tastes better, doesn’t it? And we all deserve a bit of beauty at the table.


Back when our kids were a few years younger and we started giving them tomatoes to taste, two (out of three) of them just didn’t care for tomatoes, which was a bit tough since we love them- and regularly include them in our recipes. One of the ways that we first got our little ones to change their minds was to offer up tomatoes that had been roasted (versus raw). They didn’t just tolerate or like roasted tomatoes- they ate them up like candy, and we have to say- roasted is one of our favorite ways to enjoy tomatoes too!

Our Farro Salad with Toasted Pine Nuts and Roasted Tomatoes takes a bit of time to come together (due to the roasting), but it is still very simple. While the tomatoes roast, you can prep all of the other ingredients and then you just combine it all together and voila- dinner (or lunch) is served.

Fresh greens, farro, roasted tomatoes, toasted pine nuts, crumbled feta cheese a homemade lemon vinaigrette- and more, all come together in our Farro Salad with Toasted Pine Nuts and Roasted Tomatoes. The Maverick Mix® Tomatoes from Village Farms featured in this recipe are the total star of the dish. These little beauties come together in a fun, multi-colored pack containing 4- 6 different flavorful, plump varieties with colors ranging from red, orange, yellow, green, and brown, and while they are a-mazing straight out of the container, they are next level when they are roasted.

Farro Salad with Toasted Pine Nuts and Roasted Tomatoes RECIPE


Village Farm’s Maverick Mix® Tomatoes are rich in lycopene, and full of other essential nutrients and antioxidants, and our Farro Salad with Toasted Pine Nuts and Roasted Tomatoes featuring these are a must-make. It’s feel good food that checks all the boxes and is incredibly nourishing.

We hope that you will give one or both of these easy recipes a try. With many of us now home full-time, with lots of extra time on our hands, there really is no time like the present to try new things in the kitchen. Our Easy Caprese Chicken and Farro Salad with Toasted Pine Nuts and Roasted Tomatoes are both delicious and easy recipes highlighting one of our favorite brands; Village Farms. Which one will you make first?

Recipes and blog were created exclusively for Village Farms by  Lunches + Littles


Spring Peppers on the Verge of Ripe & Ready


As seen on The Produce News

Village Farms International Inc., headquartered in Vancouver Canada announced today their Village Farms Greenhouse Grown brand of tomatoes, peppers, and cucumbers are all ramping up for a strong season.  In particular, the company’s Canadian grown national pepper program will commence shipping at the beginning of April to all retail partners across the United States and Canada.

Village Farms is one of the largest and longest-operating vertically integrated greenhouse growers in North America and the only publicly traded greenhouse produce company in Canada. Village Farms produces and distributes fresh, premium-quality produce with consistency 365 days a year to national grocers in the U.S. and Canada from more than nine million square feet of Controlled Environment Agriculture (CEA) greenhouses in British Columbia and Texas, as well as from its partner greenhouses in British Columbia, Ontario and Mexico.


Lyra Vance, Director of Strategic Business & Sales Development for Village Farms is feeling extremely optimistic about the quality and volume of this year’s pepper crop, “We have a wide range of pack styles to suit our retail partner pepper category demographic.  Not to mention our growers are phenomenal seasoned pepper farmers with a solid track record of growing premium quality peppers. ”

Village Farms’ brand of sweet bell peppers, ‘Sweet Bells®’ are available in a full offering of Red, Yellow, and Orange packaged sizes including  3 count,  4 count, and 6 count bags.

According to Nielsen data provided by United Fresh produce association Bell Peppers were the 6th most popular purchased vegetable item in US produce departments in 2019 with $391 million dollars in sales and were up over 7% from the previous year in total volume.  Village Farms offers their Sweet Bells in addition to the wide range of packaged size options also as PLU bulk 11lb boxes.

Bret Wiley, Senior Vice President & Sales Operations with Village Farms tells us the crop is looking really great and that the company expects to exceed expectations this year given this, “Our Canadian grower partner has been farming peppers for years and also does a great job with Beefsteak tomatoes”.

Village Farms offers their ‘Juicy Beefsteak®’ tomatoes in all standard bulk PLU sizes as well as packaged, 2 count, 4 count, 6 count clamshells, and 5lb box.

If you are interested in growing your sweet bell pepper or beefsteak tomato programs with Village Farms please reach out to Lyra or Bret who would be happy to help you find the right solution to meet your store’s needs.

Cozy Italian Date Night In


by Rebecca Costa from xxrilly

Turn up the Italian dinner music and pour a glass of Sangiovese wine. Today I’m sharing two Italian inspired recipes for your sweetheart this Valentine’s Day- white bean arugula bruschetta and Italian sausage, tomato and tortellini soup. Don’t worry, we’re keeping it simple, because a romantic dinner is more about the time spent with loved ones than it is time spent slaving away over the perfect meal. Clearly we’re going for simple and delicious!

Last Spring, Justin and I visited Italy for a late Honeymoon. We explored Rome, Florence and day-tripped around Tuscany to Pisa, Siena and San Gimignano. Above all, we loved spending our days engulfed in history and the fresh flavors of locally-inspired food. We taste tested endless pasta, marinara, pizzas, bruschetta, cured meats, cheeses and gelato. Undoubtedly, we also drank a lot of wine. I mean a lot.

So this Valentine’s Day we’re reminiscing on our Italian vacation with Italian inspired white bean arugula bruschetta and sausage, tomato, tortellini soup. It’s funny how food can be such a time machine like that! Without a doubt, the taste of fresh tomatoes and cheeses makes me so nostalgic for the memories we made together. Snag your sweetheart and some fresh tomatoes to enjoy these recipes together!

White Bean Arugula Bruschetta


Bruschetta is a super fun dish because it allows for such creativity. It’s a blank canvas awaiting your favorite ingredients! I love Sinfully Sweet Campari® tomatoes for their sweet and juicy flavor. They’re the perfect size for a chunky mixture to top a bite size appetizer like bruschetta. I tossed them with mozzarella, fresh arugula, navy beans, olive oil and garlic for the perfect hearty bite. The final touch? A drizzle of balsamic vinegar for a strong, sweet-tart finisher.

Italian Sausage, Tomato, Tortellini Soup


Now on to our main course; Italian sausage, tomato, tortellini soup with kale and fresh parmesan. I love the creamy, slightly tomato flavor of the soup broth made with real, whole ingredients. The water and bone broth can be substituted for typical soup broth. It’s the milk and butter that create the perfect creamy base mixed with the sweetness of sautéed Heavenly Villagio Marzano® tomatoes. These incredibly sweet and juicy, bite-size tomatoes are the perfect addition of flavor and texture for those chunky soup lovers (like me!) when paired with fresh tortellini and chicken sausage.

We love pairing Italian Chianti wine with these dishes. The high acidity and body are a perfect pairing for the tangy tomatoes and strong flavors of garlic and olive oil. Zinfandel is another favorite if you’re looking for something a bit fruitier!

Recipes and blog were created exclusively for Village Farms by Rebecca Costa from xxrilly


Unfussy Holidays


Recipes and photography by  Susan Spungen

I do a lot of hosting this time of year, and often have people over at “off times” since everyone is already so busy with family get-togethers and parties. I like asking people to stop by for a cocktail in the evening before heading out to another event, or to come over for brunch or a simple lunch since I’m more likely to get a “yes” than a “no”, plus it’s an easier way to host, and still get to see friends which is the whole point, isn’t it?. These two recipes, created in partnership with Village Farms, fulfill those needs beautifully. Both recipes are fresh, easy and definitely crowd-pleasing, full of the bright flavors of delightfully sweet and juicy tomatoes. True to my “get-ahead” philosophy for hosting, both dishes can be prepared for cooking ahead of time, leaving just a last-minute finishing in the oven or on the stovetop for perfect timing that will leave you free to mingle and relax.

Tomato and Mozzarella Dip

The first recipe is a very quick to put together Cheesy Tomato Dip made with Heavenly Villagio Marzano® tomatoes, which are plump and juicy with a cute pear shape, true to their San Marzano heritage, but in a mini size. Like its larger predecessor, this tomato is firm and meaty with a decidedly sweet flavor, and is fantastic for cooking, in addition to eating raw as a snack or sliced into salads. Here, they are tossed in a baking dish (preferably a metal one so you can start the first step on the stovetop) with mozzarella, garlic, and red pepper flakes. This part can be done ahead of time! Bake it in the oven just before you want to serve it, so your guests can sop up all the melty cheese and flavorful juices with toasted crusty bread.

Shakshuka with Peppers, Feta, and Olives

This next recipe is perfect for a casual breakfast, brunch, or lunch, or honestly even dinner, at a time of year when there is so much running around and parties with foods that are heavier than we might normally eat. Sometimes breakfast for dinner is just the thing! Shakshuka is a dish of eggs poached in a flavorful stew of tomatoes with as many variations as there are cooks. It’s one of those dishes! This one is made with Sinfully Sweet Campari® tomatoes, which are just perfect here. They add amazing flavor, and hold their shape well in the stew, which is cooked with onions and garlic, sweet red bell peppers, feta, and Kalamata olives. It’s all finished off with a shower of fresh herbs. If you want to serve more than four people, you could squeeze two more eggs into the pan, or make a double batch in two pans. If you want to prepare it ahead of time, make the stew a few hours (or even the day) before, and reheat before proceeding with the recipe and poaching the eggs. Serve with warm pita bread on the side and you have a very satisfying and special meal with a minimum of fuss.

Recipes and blog were created exclusively for Village Farms by  Susan Spungen


Looking back on 30 years at Village Farms

As Seen on The Produce News

If the produce industry was female the Fine Young Cannibals may have sung it best, She Drives Me Crazy, but those who have been around long enough to know when this song peaked 30 years ago have without a doubt been faced with serious challenges at some point or another in their businesses.

For Village Farms International it has been no different over its 30-year history, including a baseball sized hailstorm that took down 80 acres of glass and steel greenhouse, to near catastrophe caused by a fast-moving prairie fire, avoided, thanks to the quick wits of a handful of superhero employees.


But by far its greatest challenge according to the company’s president and chief executive officer, Michael A. DeGiglio, is something faced industry-wide on a day after day basis. “To this day I can tell you whole-heartedly there’s nothing more difficult and nerve-wracking to deal with than perishability,” said DeGiglio.

As 2019 comes to a close, Village Farms finds itself rounding out its “30 years of growing strong” as the oldest operating greenhouse grower in the U.S., and the only publicly traded greenhouse produce company in Canada. Today Village Farms has approximately 420 acres in Canada, U.S., and Mexico growing tomatoes, peppers, and cucumbers under the Village Farms Greenhouse Grown brands, majority ownership investment in Pure Sunfarms growing cannabis in Canada and ownership of majority investment Village Fields Hemp in the United States. So, as the company turns it sights to 2020 and what the future will bring, its CEO is feeling very optimistic that weathering the storms of this crazy business has been a worthwhile endeavor for more reasons than one.

It is fairly well known within the industry that greenhouse grown and specifically, Controlled Environment Agriculture, exudes a certain sense of control over the effects of Mother Nature in comparison to the challenges faced by outdoor farming. That’s a huge advantage that has helped Village Farms maintain the quality and consistency of the products they grow.

This CEA technology along with its master growers has created an assurance for Village Farms’ customers that the company is able to deliver a “four-legged stool” of a value proposition of fresh tomatoes 365 days a year to its customers. This was not always the case.

“The story I always tell is how in the early years when we were just one greenhouse in Pennsylvania and we had finished with our season, I said to my retail partner (because I only had one), ‘Ok see you next year enjoy your holidays and he said ‘Hey wait, we need more right away and we need it every day.’ From that day on this is what drove our growth strategy,” said DeGiglio.

He reminisced on the past remembering the early days. “We were on the forefront of greenhouse growing, going against the grain of the established retail supply chain field grown tomato mentality. With the ability to introduce a superior product that was available year-round we had everything to gain and nothing to lose.”


Year-round availability and the demand for products propelled greenhouse-grown from a niche market to fostering the development of large-scale greenhouse building projects for Village Farms. The company was focused on efficiency in all aspects of growing because this was the only way to compete with the lower cost of field grown produce. It developed proprietary technology and built an entirely enclosed greenhouse that was an innovative project for its time.

DeGiglio recounted the excitement of those early years and what seemed to be the birth of a whole new industry. “We were pioneers in the sustainability business,” he said. “When I began in this business my passion was growing produce in a way that was healthy, sustainable and better for the earth.”

DeGiglio remembered helping to introduce the state-of-the-art greenhouse growing medium rockwool and the company Grodan to North America back in 1985. He also recalled acutely how the challenges of raising capital and achieving profitability have never gotten any easier through all these years.

Fast forward to 2012 and the company’s most recent home run has been the Heavenly Villagio Marzano tomato. The first business to introduce a mini San Marzano to North America, it is still the exclusive grower for this authentic variety. As the perfect tomato for snacking or cooking it’s no surprise it is the category driver for specialty tomatoes.


These are just a few examples of the major progress the company has made within just one generation. “I think it’s fair to say that we helped put the greenhouse industry on the map within the U.S., not only for tomatoes, but for all produce,” DeGiglio said. “For greenhouses to take control of 85 percent of the market within the timeframe of one generation speaks volumes.”

As Village Farms moves forward it continues to have a strong foothold within the produce industry but are exploring new avenues as evidenced by their partnerships, mainly with Pure Sunfarms and Village Fields Hemp.

“We’re doing what we’ve always done just with a different crop,” DeGiglio said. “Every once in a while, maybe once in your lifetime if you’re lucky, a new industry is born. We moved very quickly on this opportunity and we’re now able to leverage our 30 years of experience and within two years have become the No. 1 brand and most profitable cannabis company in Canada.”

As the end of 2019 approaches, Village Farms International Inc. is listed on both the Nasdaq and TSX, stock symbol VFF. This year it was recognized as one of the Top 30 on TSX where the company ranked third among the top performing stocks on the Toronto Stock Exchange’s inaugural TSXD30 program.

Reflecting on being in business for 30 years, DeGiglio said there is a lot to be thankful for. “The greatest thanks I have is when I hear people’s stories from within the company. Knowing that Village Farms in some way impacted somebody’s life for the better to me far outweighs any of our other accomplishments,” he said. “Also, I’m grateful for the perseverance of the people in this company who have helped us make it through the disasters — both natural and manmade.”

Keep the Holidays Fresh: Your Complete Party Guide


Do something different this holiday: Follow this guide for tasty tomato crowd-pleasers!

Wracking your brain for that perfect holiday appetizer, side or cookie?!? Look no further, we’ve got you covered with quick, easy and delicious ideas, check out the full guide below:


Snack Board


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

This 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, no cooking or prepping needed!

Mini Christmas Tree Pizzas


Move over Christmas cookies, let kids get creative for the holiday season with these fun pizzas. Plus, sneak more veggies into your kid’s diet. Tomatoes pose as colorful lights/ornaments for decorating.

Tomato, Feta & Pesto Puff Pastry


Sinfully Sweet Campari® tomatoes pair with pesto, basil and feta cheese to create this combination of red, white and green, bringing a colorful spin to any holiday party.


Rosemary Cucumber Gimlet

rosemarycucumbergimlet11This cocktail is mixed up with delicious fresh cucumber juice, lime juice, gin, and a rosemary simple syrup and just so happens to be as stunning as it is delicious!

Fresh Bloody Mary


This deliciously fresh homemade Bloody Mary mix can be made a few days in advance so it will take the edge off twice.

Main Dishes

Tomato Galette


This recipe is super easy to make and boy will it make your taste buds sing joy to the world!

Hot Damn, Tamales!


There are lots and lots of food traditions in the state of Texas, but none is stronger and more deeply rooted than making and eating tamales at Christmas.

Rudolf Tomato Grilled Cheese


Rudolph the Red-Nosed Reindeer had a very shiny nose…and it’s a bright red tomato!


Roasted Tomato White Cheddar Mac and Cheese


This homemade white cheddar mac and cheese with tomatoes is comfort food at its finest, featuring a silky cheese sauce and roasted cherry tomatoes.

Texas Harvest Succotash


A welcomed sight amongst all of the carbs, plus all the ingredients can be prepped a day in advance!

Spiced Tomato Cranberry Sauce


Wow your guests this with a twist on traditional Cranberry Sauce! This Spiced Cranberry Sauce is the perfect tangy accompaniment to your holiday dinner!

Crispy Tomato Sage Upside Down Cornbread


The colors are stunning and you invert it after baking to reveal a lovely tomato design.

Tomato Cobbler

This recipe is the ultimate cozy holiday food and would be a great side to any holiday menu! I could even see leftovers being served as breakfast with a couple of fried eggs!


Cherry Tomato Thumbprint Cookie


We guarantee no one else will have this at the cookie swap! This Texas Christmas recipe combines not one, but two traditions – Christmas thumbprint cookies and Texas Red Pepper Jelly.

A Friendsgiving Supper Club


by My Diary of Us

It’s the most wonderful time of the year.  The time where friends and family come together around a table and share a special meal that is prepared with love.  We get to reflect on the past year and all that we are thankful for. It’s the time where I am always reminded how quickly each year passes and how I want to soak up more moments spent with those I love the most, which is why I wanted our last Supper Club of the year to be a special Friendsgiving.  This week will be all about sharing what we are thankful for, yummy food of course, and I will also be helping to get you prepared for your own Thanksgiving and Friendsgiving celebrations. I partnered with Village Farms to bring you two must make recipes this holiday season. My Autumn Panzanella Salad with a Citrus Sage Vinaigrette and my Tomato Cobbler with Cheddar Thyme Drop Biscuits are going to wow your guests and add a little something special to your holiday table.

If you are new here, and are asking yourself what is all this talk about a supper club?  Well, let me tell ya. This is our third, and final, Supper Club of the year and it truly is such a fun week we can spend together (virtually of course), but it’s a time where I get to connect with each of you in a new way!  We hang out over on my Instagram page where I demo each recipe live and you get to chat one on one with me and other women around the country! This year, I will be answering all questions holiday prep, recipe, entertaining, and more!  It’s going to be helpful and fun I promise you!

Now on to the food…

While I love a good turkey on Thanksgiving, the sides are the reason that Thanksgiving dinner is maybe my favorite meal of the year!  I love the traditional side dishes like sweet potato casserole and stuffing, but this year I’m adding two new ones to the menu that are definitely going to become staples from here on out!

Autumn Panzanella Salad


The first recipe that I’ll be sharing with you is my Autumn Panzanella Salad with a Citrus Sage Vinaigrette.  A panzanella salad is basically a bread salad, I mean who wouldn’t love a salad that has a bread base right? I did my own twist on a classic panzanella salad and roasted up some gorgeous fall veggies including Village Farms  Cherry no. 9 Fall in Love Again tomatoes and then tossed it all together with a citrus sage vinaigrette that is amazing! The salad is full of my favorite fall colors and couldn’t be any more stunning of a presentation. The recipe is easy and you can prep ingredients the day before, which I am all about when preparing for a holiday meal.  I promise you are going to love it!

Tomato Cobbler


The second recipe that I’m going to be whipping up is my Tomato Cobbler with Cheddar Thyme Drop Biscuits!  OMG. Y’all this recipe is amazing! I used Village Farms Heavenly Marzano Tomatoes and make a tomato base that is perfect for cheddar thyme biscuits right on top!  This recipe is the ultimate cozy holiday food and would be a great side to any holiday menu! I could even see leftovers being served as breakfast with a couple of fried eggs!


Make sure to tune in Tuesday, November 19th and Thursday, November 21st to catch me live and get to know each other more!  Bring all of your holiday menu questions, holiday favorite traditions, and anything else you want to chat about! I can’t wait to “see” you there!

Recipes and blog were created exclusively for Village Farms by Leigh Ann Chatagnier from My Diary of Us


Cuddle Up To Comfort Food


Recipes and photography by  Lunches + Littles

For most of us those long summer days are a thing of the past, and the cozy sweaters, boots, crunchy leaves and warm dishes are now making their way into our days- and nights. Yep, Fall is here and certainly in the air.

And, we are all about a cozy dish in our kitchen. There is just something about putting your hands around a warm bowl of soup or chili or taking a bite of a dish that boasts all of the seasonal flavors. Can’t you just taste it?

And just in time for all things Fall- we were so excited to once again partner with Village Farms to create two totally different dishes- both inspired by our favorite season.


First up, we are sharing our take on chili; our Homemade Turkey Chili with Butternut Squash Noodles. This dish features the Sinfully Sweet Campari® Tomatoes from Village Farms in place of traditional canned tomatoes that the majority of chili recipes call for, and the difference of fresh in this dish is truly a-mazing. Our chili is full of vegetables, hearty and oh so cozy, and the butternut squash noodles add such a seasonal touch- and look.

Doesn’t it look delicious? And, it’s easy too. We love cooking up a large batch of chili for dinner- and having leftovers for the next few days. Yum. Another great thing we love- all of the goodness you can pack into a dinner like chili. We have celery, onion, squash, garlic, carrots, tomatoes, and more in this tried and true family favorite.

Oh, and the Sinfully Sweet Campari® Tomatoes are perfect for this one- they are a cocktail-size tomato with the perfect combination of sweetness and acidity, and work splendidly in chili, homemade pasta sauces, and more.

Turkey Chili with Butternut Squash Noodles


Another dish we’ve been loving lately is a brand new one for us- our Autumn Pasta Bake featuring the Heavenly Villagio Marzano® Tomatoes. We have used these tomatoes before in a variety of recipes, and they never disappoint- these beauties boast an incredibly sweet flavor and are perfect baked into this dish (though, we all love eating them straight out of the package too!).


And, since it’s Fall: let’s talk pumpkin. In our house roasted pumpkin never lasts long- it is so good, and we were so excited to work it into this recipe. There is just something incredibly cozy about a pasta bake and the amazing, seasonal flavors in this one takes it over the top. With a homemade pumpkin tomato sauce, assorted cheeses and then blistered tomatoes, sage leaves and roasted pumpkin pieces sprinkled on top- our Autumn Pasta Bake is a must-make; a great dish for a weeknight dinner, but also one that would be perfect for entertaining guests too- especially as we begin to approach the holiday season.

Autumn Pasta Bake


When it comes to Fall, you just can’t beat cozy recipes like these, and we hope that you will give one- or both a try! They are both so perfect for the colder weather and highlight one of our favorite brands; Village Farms.

Recipes and blog were created exclusively for Village Farms by  Lunches + Littles

Get Your Grill on This Labor Day


by How to Feed a Loon

Keep That Grill Alive!

These glorious summer days and nights will start to wind down before too long, but that’s no reason to put the grill away – keep it fired up for some amazing culinary creations that are perfect for the Labor Day weekend! We just love grilling and nothing spells happy times for us much more than a beautifully grilled dish to share with family and friends.

That’s why we couldn’t be more excited to be partnering one of our favorite vegetable providers in the world, Village Farms, to create two unexpected dishes that will elevate your average Labor Day backyard BBQ to a knock-out summer soiree.

Let’s start the party right with everyone’s favorite summertime salad: caprese salad. But let’s up the ante and include the sweet and savory taste of grilled peaches along with Village Farms Sinfully Sweet Campari® tomatoes, fresh mozzarella, basil, topped with a balsamic reduction.  Yum.

We’re going to follow that up with another grill-thrill dish:  Grilled Portobello BLT “Pizzas” featuring Village Farms Heavenly Villagio Marzano® tomatoes.  Hungry yet?

Classic Caprese Salad with Grilled Peaches


The beauty of a caprese salad is in its simplicity. There is just something magical when you bring together such beautifully fresh ingredients to complement one another. Village Farm Sinfully Sweet Campari® tomatoes are an ideal choice for this iconic salad because they are the perfect combination of sweetness and acidity. Their vibrant red exterior and ideal size help to make this salad a piece of delicious art.

Grilling the peaches takes the dish to an entirely new level. Fresh mozzarella and basil is a must. A final drizzle of lusciously sweet balsamic reduction brings it all together. This is one dish that you and your guests will not soon forget, and will probably be have you firing up your grill well into fall to re-create many times over.

Grilled Portobello BLT Mini Pizzas


Okay, folks…we told you we were going to do something a little unexpected.  It’s time to think outside the crust and swap pizza dough for large Portobello mushroom caps. And that’s just the beginning…

Grilling has been a favorite way for us to make and cook pizza for a long time.  But we knew we needed an even more spectacular way of featuring Village Farms Heavenly Villagio Marzano® tomatoes, and let us tell you…these gems are a home run.


We scrape out the gills of the Portobello’s to remove the slightly ‘woodsy’ taste. If you like that sort of thing, keep ‘em in…they’re completely edible! To that we layer in classic BLT components…but once again, we wanted to ratchet up the flavor profile. For the sauce, we used classic pesto sauce. Then a beautiful layer of grated fontina cheese. Topped with crispy pancetta (for the bacon) and gorgeously sliced Heavenly Villagio Marzano® tomatoes.  Grilled to absolute perfection. We topped these incredible mini ‘pizzas’ with peppery baby arugula (for the lettuce).   We knew we were on to something when we opened up that grill and saw the beautiful mushrooms, melted cheese and slightly blistered tomatoes. Then we took a bite.  One word:  Phenomenal. You can even leave the pancetta off for an adaptable vegetarian dish.

Labor Day is the perfect time to keep the summer alive and the grill going strong.  We hope you enjoy these two dishes as much as we have enjoyed bringing them to you along with the incredible Village Farms.  Long live summer deliciousness!

Recipes and blog were created exclusively for Village Farms by Kris and Wesley from How to Feed a Loon


CEO reveals why Village Farms has an investor edge


As seen on CNBC

WATCH: Cramer chats with Village Farms CEO Michael DeGiglio

What started as a large vegetable greenhouse developed into a pot stock.

Village Farms has been growing crops like tomatoes, peppers and cucumbers under the tutelage of founder Michael DeGiglio for three decades. The company shifted into the marijuana business a year prior to Canada’s legalization in 2018.

“For us the switch to cannabis was just, really, another agricultural crop and in that regard we saw the transformation of our assets to a much more valuable crop from produce,” the CEO said in an interview with “Mad Money’s” Jim Cramer.

Through a couple of recent joint ventures, Village Farms made its foray into Canada’s legal cannabis market and the United State’s cannabidiol, known as CBD, market. The company formed a joint venture with Canadian marijuana grower Pure Sunfarms in 2017 and Nature Crisp to cultivate CBD products in Colorado.

Village Farms operates 200 acres of grow operations in the United States and Canada. DeGiglio told Cramer he owns a 20% stake in the company. The U.S. market “gives us great opportunity to deliver unmatched results,” he said.

“I really believe in the future, so I’m aligned with our shareholders and I think it brings a different element because I’m at risk,” he said. “We want to be 80% correct that decisions we make will pay out and, in that regard, I think I am different, but it’s really about our team. We’re team-oriented.”

In its second quarter report earlier this week, Village Farms delivered earnings of 20 cents per share to top Wall Street consensus of 4 cents. The results came on $53.5 million revenue, which beat a $41.8 million estimate from analysts.

While Village Farms’ produce sales came in short, sales from the cannabis joint venture with Pure Sunfarms grew by 125% to $24.2 million in U.S. dollars.

“The cannabis in Canada as well as CBD in the US just gives us a great opportunity to deliver unmatched results, and that’s where we’re headed,” DeGiglio said.

Shares of Village Farms are up more than 300% this year and has $662 million in market cap. The stock slipped 4 cents in Wednesday’s session to close at $17.90.


Village Farms’ Krysten DeGiglio Named Produce Business 40 Under Forty


Village Farms is proud to announce that Krysten DeGiglio, Regional Sales Manager, has been selected as a winner of the 14th annual Produce Business 40 under Forty award for 2019. 

Each year Produce Business conducts an extensive, widespread search to elicit nominations for top young leaders in the industry. Winners are selected by a group of industry mentors based on their professional accomplishments, demonstrated leadership and industry and community contributions. The publication recognized its first honorees in 2005 as a way to identify and support future produce industry movers and shakers. Way to go Krysten!

“I feel truly honored to be chosen as one of the award recipients for this year’s Produce Business 40 Under Forty,” said Krysten DeGiglio. Produce Business has a long history of selecting the best and brightest in their field and I’m humbled to be included in this outstanding group.”

DeGiglio came to Village Farms in 2015 with a MBA in Finance and embarked on her career with the company as a regional sales manager responsible for the Northeastern United States. Her day to day activities keeps her on her toes managing several top retail accounts.  She is also responsible for managing Village Farms wholesale and terminal market accounts in this region as well as the quickly expanding home delivery business segment for the company. 

Although she is the daughter of Michael DeGiglio, founder, President, and CEO of Village Farms International Inc., she didn’t get hooked on the industry until attending her first PMA Fresh Summit conference back in 2013.  “My decision to join the company was fueled by the many authentic people I connected with at this time. I was truly impressed then and continue to be now by Village Farms’ commitment to sustainability combined with their unique and exclusive tomato varieties that seek to drive not only solid customer value but unsurpassed consumer value.” said DeGiglio. “All of these elements fuel my passion today as I focus on increasing brand value for my customers.”

As the future of the produce industry unfolds, DeGiglio feels encouraged by current trends within the industry. While advancements and innovations within companies are changing the industry, in part due to a generational shift, one thing that remains constant is the importance of relationships.

“Over the last 4 years I have observed more and more young professionals joining the produce industry. Millennials and Gen Z are fortunate to be working amongst those who have been in produce for most or all of their careers. The knowledge, passion and expertise passed on is invaluable, and something that can only be experienced firsthand not learned from a book. I am pleasantly surprised to work with people who are extremely committed to this industry and I appreciate how many doors a solid network can open for you. Produce is all about maintaining relationships, staying dedicated, being ethical, and keeping one’s integrity intact; these are some of the reasons I love working in this industry.  Working for Village Farms, a company who has grown their business over the past 30 years by abiding to these principles makes me feel optimistic for the future.  At Village Farms we like to say, ‘It takes a Village’ and I see this village as a solid foundation within the company I work for and the produce industry at large all working together toward a common goal to bring healthy products into people’s daily lives.”


Village Farms to Host Virtual Summer Supper Club


As seen on The Packer

Village Farms has partnered with My Diary of Us to host a virtual Summer Supper Club July 16 and 18 at 8pm EST.

The event is set to take place live via Instagram, according to a news release.

Two recipes — spicy Asian cucumber noodle salad and grilled cioppino foil packets — will be featured, according to the release.

“We had a lot of positive feedback and honest conversation during the Spring Supper Club gatherings which focused on easy-to-prepare kid-friendly meals,” Helen Aquino, director of brand marketing and communications for Village Farms, said in the release. “This round we are going a little more adult, exploring the tastes of Asia and Italy with a summer twist.”

Village Farms and My Diary of Us encourages participants to download the shopping list and cook during the event.


Summer Supper Club


by My Diary of Us

It’s time for our second Supper Club y’all!  I am so excited to cook and hang out with you guys for the second Supper Club this year!  I love Supper Club because it’s a place where we can come together as women and cook, chat, and support each other all while being miles apart!  That’s the beauty of a virtual Supper Club and I love that anyone can be involved! I partnered up with Village Farms again to bring you the best Summer recipes for grilling and entertaining all summer long!  My Spicy Asian Cucumber Noodle Salad and my Grilled Cioppino Foil Packets are two fresh and delicious recipes that are perfect for patio hanging with your friends and family!


In case you are new here and want to know more about what this Virtual Supper Club is all about and how it works, here’s the deal…

We all come together over on Instagram where I will share recipes and tips, we will have live cooking shows, chat sessions and more!  I will be cooking up these two delicious recipes live and you will have the chance to cook them right along with me or you can just come hang out for the conversations!  Either way, it’s a blast and no topic is off the table! In March, we chatted about all things parenting and the struggles that come with it but this round we are chatting Summer grilling and entertaining including tips to help you host your own Supper Clubs or dinner parties!   I figured what better way to celebrate the rest of summer, than with your girlfriends and some yummy food! We are going to explore tastes of Asia and Italy with these dishes and I love the flavors of these recipes so much!

Spicy Asian Cucumber Noodle Salad


The first recipe we are going to cook up is my Spicy Asian Cucumber Noodle Salad that is the perfect side dish to bring to potlucks, or to serve up any of the night with some grilled chicken thighs or seafood!  I used Village Farms Luscious Seedless Long English® Cucumbers to make crisp cucumber noodles, which are so fun for this salad! I toss them with a Thai inspired vinaigrette and finish it all off with spicy peppers, fresh herbs, and crushed peanuts!  This salad is one for the books and couldn’t be more beautiful either! I could seriously eat this dish every day of the week and never get tired of it and you are going to love it too!

Grilled Cioppino Foil Packets

For the second recipe, we are heading to the coast of Italy!  Not really, but we are going to pretend! My Grilled Cioppino Foil Packets are perfect for warm summer nights complete with a crisp glass of your favorite white wine!  If you don’t know what Cioppino is, it’s a seafood stew, typically served in a large pot on the stove, but I turned it into an easy recipe that can be made into individual packets on the grill perfect for entertaining!  I took one of my favorite tomatoes, Village Farms Cherry no. 9 Fall in Love Again® tomatoes and turned them into a luscious sauce that is a delicious base for lots of fresh seafood! These Cioppino foil packets are packed full of flavor and your guests are going to flip over how tasty and beautiful they are!

Tune in Tuesday, July 16th and Thursday, July 18th to catch me live and bring your drink of choice, your appetite, and your girl talk!  I can’t wait to get to know you more! This week is going to be a blast! Click Here For An Exclusive Shopping List

Recipes and blog were created exclusively for Village Farms by Leigh Ann Chatagnier from My Diary of Us


Simple Summer Entertaining


by Rebecca Lilly Costa from xxrlilly

Summer entertaining is in full swing at Casa de Costa! I’m talkin’ grilling, watermelons, refreshing mocktails… we are in party mode over here. I’m excited to be partnering with Village Farms to share two easy summer entertaining recipes featuring their lovely tomatoes. They offer quite the selection of tomatoes at my local grocer, but today I’m using their Maverick Mix® and Sinfully Sweet Campari® in these easy summer party favorites.

Tomato Melon Skewers


The first is a no-cook skewer recipe highlighting summer melons, Maverick Mix® tomatoes, fresh mozzarella, basil, prosciutto and balsamic. If your party guests are more creative, you could even leave your ingredients as a DIY bar for them! I opted to create my skewers before my guest’s arrival to keep things simple. Each juicy refreshing bite is more flavorful than the last! Plus, they’re an easy grab-and-go item for munching while you mingle at a summer party or for sandy hands enjoying a beach day.


Now on to the mocktails! These tomato watermelon coolers can be made with vodka too, but I opted for sparkling water. A great trick I’ve learned for mocktails (or cocktails!) is using a mason jar as a makeshift shaker. Add all of your ingredients and cover. Shake it up, add ice and use a hand held strainer or mason jar lid with holes to strain. I love a signature drink for any party and this one has been a hit all summer! It’s refreshing, hydrating and delicious.

Campari Watermelon Coolers


Another reason I love combining these recipes for the perfect summer party? They use the same ingredients! I like to keep my grocery list as simple as possible, so I love how diverse my menu can be even with just a few key ingredients, it even creates a theme to keep in mind!

If you’re short on honey, feel free to substitute with agave or maple syrup! Keep extra limes and tomatoes around for garnishing and feel free to offer jars of these for your guests to adorn their own drinks.

Recipes and blog were created exclusively for Village Farms by Rebecca Lilly Costa from xxrlilly


Fun Spring Dishes for the Family


by Lunches + Littles

It feels like we were just in our kitchen prepping recipes for Thanksgiving and Christmas. Yet, blooms are popping up all around us outside, and somehow Easter is right around the corner. I don’t know how it happens, but time flies, doesn’t it? And, as a family who often does a lot of hosting around the holidays, we know that time in the kitchen goes by way too fast as well- making delicious, easy recipes is a must.

That’s why today we are sharing two simple, fun, and kid-friendly recipes that we’ve created exclusively in partnership with Village Farms- and they are perfect for your Easter get-togethers. First up is a hearty, yet healthy breakfast: our Hash Brown Egg Nests w/ Blistered Tomatoes. These nests are so fun for little and big hands alike, and the individualized presentation just feels really special on your plate too.


We have been making these little nests – in various forms, for a couple years now and they are always a hit with everyone. And making them with the addition of Village Farms’ Maverick Mix® tomatoes is a perfect way to add pops of color and tons of flavor too. Aren’t these tomatoes beautiful?

To make these Hash Brown Egg Nests w/ Blistered Tomatoes we start with seasoned shredded potatoes (you can shred your own, but a great, time-saving hack for this recipe is to buy a bag of pre-shredded tomatoes from your local grocery store), cheese and crumbled maple sausage and form that mixture into nests using a muffin tin. Once those bake and start to crisp up, we prepare fluffy scrambled eggs to add to the nests and then top them with a mix of blistered tomatoes, that resemble colorful little eggs.

The Maverick Mix® Tomatoes from Village Farms are so perfect for this dish because each pack contains 4 to 6 different flavorful varieties; each with a distinct shape and flavor, and the colors are stunning – red, orange, yellow, green, and brown- a true rainbow of color. These nests are tasty, pretty to look at, and easy to make, even for a busy Easter breakfast or brunch. And there is such a fun sophistication to these nests – beautiful to look at, but also so kid-friendly.

Hash Brown and Roasted Tomato Easter Egg Nests


Next up, we have a centerpiece that is part work of art – part simple appetizer/side dish. Our Stuffed Tomato Tulips are a perfect centerpiece for your Easter table – and such a fun way to get your little ones involved in the kitchen doing more than just dying eggs, or eating chocolate! These little tulips are, in our experience, a show-stopping conversation piece – and delicious too!

Stuffed Tomato Tulips


This recipe is not only simple; it is a great one to get your little ones to help out in the kitchen with. They can help mix up the filling, cut the chives or stems, and with help (dependent on their age) even stuff the tomato tulips!


These tomatoes aren’t just the perfect shape and size for a fun centerpiece like this; they also have an incredibly sweet flavor and are rich in vitamin A and vitamin K. We don’t know what will wow your family and guests more – the taste of these authentic mini San Marzano tomatoes or this fun flower creation you can make with them.


We are always looking for fresh new ways to bring people around our table and serve delicious, real food. We hope that you will give one- or both of these fresh recipes a try. They are both such fun recipes highlighting one of our favorite brands; Village Farms.


Recipes and blog were created exclusively for Village Farms by  Lunches + Littles


Village Farms to Highlight Organics & Innovations at CPMA


As seen on Fresh Plaza

Village Farms is poised to pack a punch in Montreal at the upcoming Canadian Produce Marketing Association trade show & conference held on April 3rd and 4th, 2019. 

The company will be adding the original & authentic Heavenly Villagio Marzano® and Maverick Mix® varieties to their certified organic offerings. These new items will be offered in 10 oz. and 1lb top seal packaged containers with attractive earthy designs.


“With the continued success of our Stackable Snackables line of top seal packaged tomatoes the natural next step for us is to offer top seal packaging for our new Organic items that will provide all the same proven benefits to retailers and consumers,” said Helen L. Aquino, Director of Corporate Brand Marketing & Communication. “Village Farms Heavenly Villagio Marzano® is the one, the only, and the original, authentic mini San Marzano tomato available on the market today in North America, and we are pleased to now offer these as certified organic as well to our customers.”


Village Farms will also be showing its award-winning Stackable Snackables line of top seal packaged tomatoes filled with their garden fresh exclusive varieties such as Lorabella Blossom®, Heavenly Villagio Marzano®, Cabernet Estate Reserve®, Cherry no. 9 Fall in Love Again®, Maverick Mix®, and Lip Smackn’ Grape®.


(Andrew Sable, Sales Manager; and Avery LeFils, Marketing Coordinator)

They’ve also been working on some exciting new seasonal items to really “mix things up” including their new Chameleon Collection™.  Please come by booth 1405 and say hello to fellow villagers Aman Chatha, Northwest District Sales Manager; Andrew Sable, Sales Manager; and Avery LeFils, Marketing Coordinator at booth #1405 to get a sneak peek! 

You’re Invited to a Supper Club!


by My Diary of Us

Have you heard the news?  I’m launching a brand new virtual Supper Club where we can come together as women and share, cook, eat, and get to know one another all through the touch of a screen!  With the launch of this supper club, I am hoping to bring back a sense of community among other women, share delicious recipes, find out more about YOU, and to bring a little fun back into cooking!  I partnered with Village Farms to bring you two of my favorite easy recipes that are perfect for a gathering of friends and family, or in this case they are perfect for any supper club! My Green Monster English Muffin Pesto Pizzas with roasted tomatoes and my Individual Baked Spaghettis are super simple to make and they are guaranteed to delight kids and adults alike!

You might be wondering how a virtual supper club is going to work, well here is the deal…

Green Monster English Muffin Pesto Pizzas


For this supper club, we are going to be cooking together live over on my Instagram page where you can interact with other home chefs, will be able to ask me on the spot questions that you might have about feeding your family, hosting parties, etc… nothing is off limits here, so there is no need to be shy!  (Hey, you just might even make a new friend!) I will be showing you just how easy and fun it is to use Village Farms fresh tomatoes to make two of my favorite recipes from my cookbook, Natural Baby and Toddler Treats, along with how to let to go and have a blast in your kitchen!


First up we are going to make my green monster English muffins pesto pizzas, which happen to be the perfect party appetizer, or lunchbox item!  With the addition of fresh Village Farms Maverick Mix® roasted tomatoes on top, these mini pizzas are extra tasty and you will love that you will end up serving multiple veggies per pizza!

Individual Baked Spaghettis


The second recipe we will be cooking up together are my individual baked spaghettis which is a take on a classic recipe my mom used to make growing up!  I am going to show you how to transform Village Farms Heavenly Villagio Marzano® tomatoes into a homemade meat sauce that makes this spaghetti extra delicious!  You will love making individual serving sizes the next time you host your own supper club or even for a family weeknight meal so that everyone ends up with the coveted crispy cheese edges!


My hope for this supper club is that you can forget about perfection in the kitchen, and embrace the imperfections that is life instead!  Whether you have a toddler clinging to your leg as your cook up dinner, or have a dog barking for attention, let’s have fun regardless of the chaos!  Crank up the tunes and pour yourself a drink, because we are going to have a blast making some really delicious food!

Tune in Monday and Thursday for two Instagram live cooking sessions plus plenty of time for Q&A and girl talk!  I want to know all of your favorite ways to make memories through food with your friends and family! I am willing to bet, most of them start right in your very own kitchen!

I hope you will be cooking along with me this week and joining me (and other amazing women) as we rediscover what it means to have fun in the kitchen through this virtual supper club!  Just head over my Instagram page to participate!  These recipes are from my cookbook, Natural Baby and Toddler Treats and are a prime example how the book goes beyond babies and is really recipes that the whole family can enjoy!

Come introduce yourself, I can’t wait to know more about you!

Recipes and blog were created exclusively for Village Farms by Leigh Ann Chatagnier from My Diary of Us


Village Farms Spreads the Word About Healthy Eating


As seen on The Packer

Village Farms recently sponsored and participated in “Cars for the Cure”, a car show benefitting the American Lung Association. This event showcased an array of the most distinctive and unforgettable cars from around the world during a daylong, family-friendly festival.

A team of volunteers from Village Farms spent the day giving away almost 2000 pounds of their authentic Heavenly Villagio Marzano® tomatoes to participants, attendees, and volunteers. The Transformer Bumblebee even got in on the action to create some buzz about eating healthy!


“Village Farms was proud to be a sponsor and support Cars for the Cure in its 15th year,” said Helen Aquino, Director of Brand Marketing and Communications. “Participating in an event like this for such a good cause was especially rewarding. We truly enjoyed getting out in our community to promote health and wellness and we loved hearing time and time again how much people enjoy the Garden Fresh Flavor® of our tomatoes!”

Now in its second century, the American Lung Association is the oldest voluntary health organization in the United States and the leading organization working to save lives by improving lung health and preventing lung disease. Founded in 1904 to fight tuberculosis, the American Lung Association today fights lung disease in all its forms, with special emphasis on asthma, tobacco control and environmental health.

A Special Cupid Day Dinner


by How to Feed a Loon

2019 is moving right along, and Valentine’s Day is almost here. There are plenty of folks who are somewhat cynical about Valentine’s Day. They think it’s cheesy and just a way for the card stores to make extra money. Well, there may be some truth in that, but it’s also a perfect excuse to do something a little ‘extra’ special with your significant other, or that dear friend you just don’t spend enough time with.  We are both a couple of romantics, so we choose to honor the day by doing something special with each other. As you might expect, we find one of the most lovely and enjoyable ways to make Valentine’s extra special is to create an extra special meal.

Get some nice wine. Put on your favorite song list: (Wesley loves 80s dance music, which will have to do). And together, prepare a meal that you’ll remember yearlong. That’s why we’ve partnered with one of our favorite vegetable providers of all time: Village Farms. Showcasing their fresh greenhouse grown tomatoes will bring these V-Day dishes to amazing heights.

Let’s start off with a show-stopper appetizer. Our Grilled Oysters with Roasted Tomato Compound Butter. That’s followed up by another stunner: Our Seared Ribeye with Blistered Tomatoes and Bordelaise Sauce.

Grilled Oysters with Roasted Tomato Compound Butter

Oysters are just down-right sexy and ideal for a special Cupid Day dinner. We love raw oysters, no doubt, but if you’ve never tried grilled oysters, man, oh man, are you both in for a culinary gem. Use an oyster knife, or even a small screw driver, and shuck the oysters at home.  It takes a little elbow grease, but is actually kind of fun to do together, and you can be sure that none of the delicious liquid inside the fresh oyster is lost.  In a pinch, have your fish monger shuck them for you.  Just be careful transferring them home!

We can’t rave enough about Village Farm’s Cabernet Estate Reserve® Cherry Tomatoes. The tomatoes are a beautiful red wine color, and the taste is rich, crisp and slightly sweet. Roasting  them heightens the taste even more. And then combining them with herbs, balsamic vinegar and butter is heavenly. A generous dollop of this roasted tomato compound butter on top of the freshly shucked oyster is all that’s needed before grilling for just a matter of minutes. This appetizer is stunning in appearance and unmatched in taste.

Seared Ribeye with Blistered Cherry Tomatoes and Bordelaise Sauce


The only entree that we can think of that will be a fitting V-Day follow-up to those amazing Grilled Oysters with Roasted Tomato Compound Butter is a beautiful marbled steak, topped with incredible blistered No. 9 Cherry Tomatoes, combined with herbs and olive oil and topped with a luscious homemade French classic bordelaise sauce.

We love to finish off the tomatoes by placing them under the broiler to give them just a little char. A perfectly cooked ribeye steak, thickly sliced, is the perfect vehicle for these rich and deeply flavorful tomatoes. The homemade Bordelaise sauce, a red-wine and demi-glace reduction, puts the entire dish over the top.

This Valentine’s Day, we hope you take Cupid by his bow and arrow and make these two amazing dishes.  May it be filled with delicious memories and a love that carries you through the year!

Recipes and blog were created exclusively for Village Farms by Kris and Wesley from How to Feed a Loon

Cheers to a Lucky New Year


by My Diary of Us

We are nearing the end of the year and I cannot believe how quickly this holiday season has passed by!  It seems like every year I look so forward to the holidays and in a blink of an eye, they disappear!  Luckily we still have New Year’s to celebrate before heading into 2019 which is why I partnered with my friends at Village Farms to bring you two recipes to enjoy during your celebrations!  My refreshing Cucumber Rosemary Gimlet is the cocktail you are going to want to sip on during your New Year’s Eve festivities and my hearty One-Dish Black Eyed Pea Stew is the perfect dish to cook up on New Year’s Day!  These two recipes easy to make, full of flavor, and you are going to want to make them year after year!

Cucumber Rosemary Gimlets


While you are enjoying the company of your family and friends, ring in the New Year with one of my Cucumber Rosemary Gimlets made with Village Farms Luscious Seedless Long English Cucumber® and skip the sugary champagne this year!  This cocktail is mixed up with delicious fresh cucumber juice, lime juice, gin, and a rosemary simple syrup and just so happens to be as stunning as it is delicious!  You will love this healthier cocktail swap and you can be sure your guests will too!

Black Eyed Pea Stew topped with a Tangy Tomato Relish

The next day you can recover from a possible rowdy evening with my hearty Black Eyed Pea Stew topped with a tangy tomato relish that will be your new favorite way to embrace tradition!  In Texas, we believe that on New Year’s Day you should eat ham, black eyed peas, and greens for a little luck and this dish combines all of those components into one easy and tasty dish!

This black eyed pea stew is made extra special with the sweet heartiness of Village Farms Heavenly Villagio Marzano® tomatoes that I used twice in this recipe because they are so delicious! First the tomatoes get cooked in with the stew while it simmers on the stove, and then I top off the stew with a fresh tomato relish that adds just the right amount of tang to each bite!   This recipe is so good in fact that my husband requested I make this dish more than just for a New Year’s Day dinner!

I was able to grab all of these simple ingredients right at my favorite Texas grocery store, H-E-B for a one-stop shop!  I can’t wait for you to give both of these recipes a try because I know you are going to love them and so will all of your friends and family!

Cheers to very happy New Year and to a fantastic 2019 friends!

Recipes and blog were created exclusively for Village Farms by Leigh Ann Chatagnier from My Diary of Us


Stackable Snackables Wins Joe Nucci Award for Product Innovation


As seen on Fresh Plaza

Village Farms Stackable Snackables™ series of exclusive specialty tomatoes in new top-seal packaging won the Joe Nucci Award for Product Innovation at New York Produce Show and Conference sponsored by Produce Business Magazine last week held at the Jacob Javitz Center in New York City. The new packaging features bold, eye-catching colors and designs while keeping sustainability and consumer convenience top of mind and delivering concise retailer benefits.

The clear resealable top-seal film is rimmed with original illustrations depicting the spirit of each variety in a fun and lively way. Available in 10 oz. sized containers are Heavenly Villagio Marzano®, Lorabella Blossom®, Maverick Mix®, Cabernet Estate Reserve®, Cherry No. 9 Fall in Love Again® and Lip Smackn’ Grapes®, all are exclusive tomato varieties from Village Farms.

Last year the company was one of ten Innovation Award winners for its newest specialty tomato variety, Lorabella Blossom®, a tomato that boasts a blissfully bright flavor profile. This year in addition to being an Innovation Award winner the company was also the overall award winner of the competition for Stackable Snackables™ receiving the prestigious Joe Nucci award. Village Farms Director of Brand Marketing and Communication, Helen L. Aquino, accepted the award from Jim Prevor, CEO & Editor-in-Chief of Produce Business magazine and Joe Nucci’s sister, Lorri Koster, at the Thought-Leader breakfast.

“We are elated to win the overall Joe Nucci award,” Aquino said. “Our marketing team worked diligently in creating, testing, and trailing this program. The graphics embody the spirit of each variety in order to entice consumers on shelf with the overall intention of increasing tomato consumption while the Stackable Snackables™ series delivers clear benefits for our customers hence the old axiom used as the programs tagline, ‘Stack ‘em High and Watch ‘em Fly’.”

Retailers are embracing the Stackable Snackables™ program for its three-fold benefits; more items per square inch of merchandising space allowing five-high container stacking, increased shelf life compared to bags or clamshells and reduced plastic waste compared to clamshells making top-seal better for the environment.

Comfort Food for the Family Holiday


by A Couple Cooks

This homemade white cheddar mac and cheese with tomatoes is comfort food at its finest, featuring a silky cheese sauce and roasted cherry tomatoes.

Do you have a loved one far away who will be home for the holidays? This time of year, families are coming together from places all over the globe and gathering around the table. My sister and her husband are coming home this year: all the way from Thailand! They’ll be flying literally halfway around the world to come to Alex and my kitchen. If you have loved ones far away, you’ll know that special feeling of reuniting together around the table. With my sister here, we’ve been brainstorming some cozy celebration foods to serve her, and we came up with this white cheddar mac and cheese with tomatoes recipe!

Roasted Tomato White Cheddar Mac and Cheese

With families reuniting this time of year, we’re all looking for those perfect dishes to warm tummies and hearts. And it’s hard to argue that there’s a better comfort food than good old mac and cheese, right? Alex and I have created this sophisticated spin on mac and cheese using the sumptuous combination of roasted tomatoes and white cheddar cheese. It’s a guaranteed crowd pleaser for adults, and you’ll even be able to sneak in a few veggies for the kiddos during this sugar-filled season. Keep reading for our roasted tomato white cheddar mac and cheese recipe!

How to roast cherry tomatoes

Usually Alex and I wouldn’t be roasting fresh tomatoes to go with a cozy comfort food dish like this white cheddar mac and cheese. However, Village Farms is a brand of greenhouse grown tomatoes that is gentler on the Earth and farmed without pesticides. Since these tomatoes are grown in greenhouses, they are available year around and truly taste garden fresh no matter what the season. To add a spin (and a pinch of health) to our white cheddar mac and cheese, we added Village Farms Cherry No. 9 Fall in Love Again® tomatoes. The sweetness of the tomatoes is the perfect juxtaposition for the sharpness of the white cheddar cheese.


How to roast cherry tomatoes? There are several different ways: slow roasting cherry tomatoes over a few hours turns them into dried out sundried tomatoes. For this white cheddar mac and cheese, we wanted to roast the tomatoes just enough so they hold their shape, but not so long that they dry out. To roast this variety of cherry tomatoes, the best method is to coat them with olive oil, add a pinch of salt, and roast at 350F for about 40 minutes. We tested roasting the cherry tomatoes with the cut side up and cut side down. Roasting with the cut side down chars them a bit more and brings in a sundried tomato vibe, but they do lose their shape more. Roasting the tomatoes with the cut side up helps them keep more of their shape and still brings in a lovely concentrated tomato flavor. You decide!


Food is the focal point when we gather together, especially during the holiday season! Many of our recipes here are designed to be high vibe healthy; others are comfort food made with real food ingredients. This white cheddar mac and cheese is a true gem: several friends helped to taste test and gave it 5 stars! The sharpness of the white cheddar cheese brings a sophistication, and the contrast of the bright roasted tomatoes is an unexpected flair. One nice feature to this mac and cheese with tomatoes is that it doesn’t require baking time: simply make the mac and cheese, top with roasted tomatoes, and serve! This recipe will be part of our entertaining menus for years to come. Alex and I could not get enough of that silky white cheddar sauce against the tangy tomatoes! It’s a keeper in our house.

Recipes and blog were created exclusively for Village Farms by A Couple Cooks

3 Rockstar Recipes to Simplify Turkey Day!


by My Diary of Us

Thanksgiving is right around the corner and friends, let me tell you, it doesn’t have to be a stressful day! With the right amount of prep, you can enjoy your holiday with your friends and family and feel confident about the dishes that you are serving them too! I’ve got a few recipes that will make your Thanksgiving day a breeze, starting with a make ahead breakfast! I partnered with Village Farms to bring you three delicious and easy recipes that will complete any Thanksgiving while alleviating some of the to-dos the day of! These three recipes will help you feel like a rockstar in the kitchen when turkey day arrives!

Herby Tomato and Goat Cheese Egg Muffins


I love an easy breakfast the morning of Thanksgiving because most of the time I am already prepping the big dinner and don’t have time to whip up something fancy, plus I want to be able to watch the parade a little and hang with the rest of the family! That’s why I created Easy Make Ahead Herby Tomato and Goat Cheese Egg Muffins made with Village Farms Maverick Mix® tomatoes. These can be frozen up to a week in advance and simply reheated for all of your guests in a matter of minutes! These muffins are perfect for kiddos and adults alike and are so full of flavor! Egg muffins keep breakfast light, which helps everyone save room for the main meal, while being satisfied at the same time!

I love finding ways to prep in advance and get others involved on this family-focused holiday so I don’t have to spend the whole day in the kitchen while everyone else is hanging out without me! Assign out tasks your kids and other family members can do so they feel like part of the celebration and the delicious meal too! (I bet they will enjoy dinner even more if they had a hand in preparing it!)

Spiced Tomato Cranberry Sauce


One of my favorite sides that I always make a day or two in advance is my cranberry sauce! This year I have a recipe that will wow your guests with a twist on the traditional using Village Farms Cabernet Estate Reserve® tomatoes! My Spiced Tomato Cranberry Sauce is going to be the perfect tangy accompaniment to your turkey this year! This sauce is so great to make ahead because it actually gets more flavorful as it sits in the refrigerator, plus it’s one less dish to make on my list for Thanksgiving day!

Texas Harvest Succotash


Side dishes to me are just as important as the turkey itself! My Texas Harvest Succotash is going to be a welcomed sight amongst all of the carbs at the table! It’s such a great recipe where you can add in vegetables like Village Farms Cherry No.9 Fall in Love Again® tomatoes and so many more!  I put a twist on the traditional and gave it a more harvest feel by adding in earthy fresh sage and butternut squash! All of the ingredients can be prepped a day in advance and simply sautéed up when ready to serve! This recipe is so delicious and beautiful; I am super excited for you all to try this one out this year!


Another easy tip is to shop at one store for all of your Thanksgiving needs to save time! I was able to shop for all of the ingredients in these recipes at my local H-E-B! I love creating my master grocery list of everything I need to buy the weekend before Thanksgiving and then shopping at the beginning of the week so I can get a jump-start on prepping my dishes!

These recipes are sure to bring a little Texas to your table and make your day easy and delicious!

Recipes and blog were created exclusively for Village Farms by Leigh Ann Chatagnier from My Diary of Us


Two Winners Crowned for Village Farms 2018 PMA Taste Challenge!


As seen on AndNowUKnow

For those who attended 2018 PMA Fresh Summit, you know there was an abundance of excitement to spare. One such company leading the action was Village Farms, who asked showgoers to vote for their favorite tomato in their “Are you Sweet or Smooth?” tomato taste test challenge. Participants casted their vote by stating their preference for either Village Farms signature and exclusive “Sweet” red Heavenly Villagio Marzano tomato or, the newest variety to their offerings, the “Smooth” orange Lorabella Blossom tomato. Each tomato offers a unique flavor profile, but the results were not as divisive as one might expect. Those in the sweet camp were practically equal to those in the smooth camp.


“It is wonderful to compliment the Nielsen consumption data we use with this rich qualitative taste challenge data that shows consumers are becoming more adventurous in their taste preferences and delighting in our little orange snacking tomato Lorabella Blossom just as much as they have been with our Heavenly Villagio Marzano tomato,” said Helen L. Aquino, Director of Brand Marketing & Communication.

Village Farms noted in its press release that after the success of its Heavenly Villagio Marzano—a variety that launched at PMA seven years ago—the company was sure the market was ready for the smooth taste of Lorabella Blossom. Aquino stated that while the orange tomato is unconventional in color, this promotion has shown consumers are ready for new flavor opportunities in the tomato category.

Village Farms is ramping up production on both the Heavenly Villagio Marzano and Lorabella Blossom tomatoes and is ready for a strong winter season with these varieties, as well as all of its other flavorsome tomatoes, bell peppers, and cucumber varieties.

Tomato Jam Is My Jam


by The Toasted Pine Nuts

My love for scones happened the first time I ate one when I was about 13. A new brunch spot opened up near us and the moment my mom and I walked in, my eyes landed on a fluffy, crispy triangular thing behind the display case that I never saw before.

I learned it was a scone and I had to have one. I tried that spicy Mexican chocolate scone (yes of course I remember) and was delighted by the flakey, fluffy, crumbly interior but crisp outerior.

My life was changed. Scones soon became one of my favorite pastry items.

But as I consumed ALL the sweet scones, more recently I began to think about savory scones and maybe they would be a fun option for breakfast, or brunch, or just whatever time of day you’re craving one.

I made these savory sage and feta scones with tomato jam and I literally couldn’t stop eating them. The flavors! The textures! That sweet tomato jam! The whole situation is pretty amazing and I can’t wait to hear what you guys think of them!!

I’m using Village Farms Lorabella Blossom® tomatoes which is one of my absolute favorite tomatoes because it’s so sweet and has unique floral and citrus undertones that really make for a delicious jam.

So let’s make some Savory Sage and Feta Scones with Tomato Jam!!

Savory Sage and Feta Scones with Lorabella Blossom® Tomato Jam


First, make the scones. Place the almond flour, tapioca flour, coconut sugar, baking powder, and sea salt in a large bowl. Whisk until the dry ingredients are combined.

Add the eggs, cream, butter and vanilla to the bowl. Use your hands to mix everything together until incorporated and combined.

Use a rubber spatula to fold in the feta and chopped sage. Transfer the dough to a cutting board and form into a large circle with your hands.
Use a sharp knife to cut into size large triangles.

Transfer each triangle to a baking sheet lined with parchment paper and bake for 25 minutes until golden brown.


While the scones are cooking, place the sliced Lorabella Blossom® tomatoes in a pot over medium heat. Cook the tomatoes, stirring frequently until the tomatoes are reduced, about 20-30 minutes. Add the coconut sugar and balsamic vinegar. Continue to cook until combined and thick, about five more minutes.

If you like chunky jam, transfer to a jar and set aside. If you like smoother jam, transfer to a food processor and process for about 30 seconds until the jam is less chunky before transferring to a jar.

When the scones are done baking, transfer to a cooking rack then serve with the jam.

These recipes and blog were created exclusively for Village Farms by Leigh Ann Chatagnier from The Toasted Pine Nut


Village Farms asks, ‘Are you sweet or smooth?’


As seen on Perishable News

Village Farms is ready to celebrate and has a few surprises in store for this year’s PMA.  First, Village Farms is celebrating the success of its flagship tomato variety, Heavenly Villagio Marzano.  Launched at PMA 2011, it has seen unprecedented success for the past 7 years.  According to Bret Wiley, SVP of Sales for Village Farms, “the success of Heavenly Villagio Marzano is attributed to a number of key factors, no one else has a tomato just like our Heavenly Villagio Marzano, it is an extremely versatile tomato with a unique flavor people love, and it has amazing shelf life our customers think is fantastic.”  Heavenly Villagio Marzano is the only authentic San Marzano tomato available in North American today and it has won over the hearts of consumers, foodies, and chef’s alike with its amazing authentic flavor.  Wiley goes on to say because of the success of Heavenly Villagio Marzano we want to build on this to get the word out about the newest addition to our exclusive specialty tomato offerings also in the San Marzano family, Lorabella Blossom at this year’s PMA. Lorabella Blossom is an orange tomato bursting with fragrant floral notes, citrus essence and earthy undertones some have described as reminiscent of tangerines, apricots, almonds, and honey.

“Are you Sweet or are you Smooth” is a consumer taste challenge campaign Village Farms will be promoting in their booth at PMA this year.  Show goers will have the opportunity to taste both tomatoes firsthand to determine if they are “sweet” like Heavenly Villagio Marzano or if they are “smooth” just like Lorabella Blossom.  Helen L. Aquino, Director Brand Marketing & Communications for Village Farms told us, “This is a fun way to get folks to try our tomatoes, there are no right or wrong answers for this campaign and everyone is a winner – you take the challenge and get a sticker proclaiming, “I’m Sweet” or “I’m Smooth”.  Plus, the best part is that by casting your vote you can enter for a chance to win an awesome Traeger Grill.”   Aquino goes on to tell us while most people may not associate tomatoes with grilling, Village Farms varieties are great for this and more, “We have a plethora of tried and true exclusive recipes on our website for Heavenly Villagio Marzano and Lorabella Blossom that are perfect for grilling, roasting, and cooking”.

In addition, the company will be looking to ring in 2019 as its 30th year in business with a cocktail reception open to all during the last hour of on the first day of PMA in their booth on the tradeshow floor 3601 from 5-6pm.  The event theme “30 years and still growing strong”, signifies a milestone for Village Farms as one of the largest and longest operating vertically integrated greenhouse growers in North America and the only publicly traded greenhouse produce company in Canada. The company is elated for this opportunity to toast all of its loyal customers, suppliers, vendors, and friends while raising a glass to a bright future for all.

Village Farms Runs for the Cure


Village Farms Raises over $10,000 and Wins Pepsi Corporate Spirit Award at Canadian Cancer Society CIBC Run for the Cure

Delta, BC – October 1, 2018 – The Village Farms family came together to raise awareness for the Run for the Cure while exceeding their goal by raising more than $10,000 last week for the Canadian Cancer Society. In addition, Village Farms took home the Pepsi Corporate Spirit Award as the top fundraising corporate team at the CIBC Run for the Cure event on September 28, 2018 in Surrey, BC.

The Canadian Cancer Society CIBC Run for the Cure is a 5k or 1k walk or run that raises funds for Canadian Cancer Society (CCS). It is the largest single-day, volunteer-led event in Canada in support of the breast cancer cause.  A team from Village Farms participated in the run lead by VP & Regional Facility Manager of Village Farms Delta, Dirk de Jong.

According to Lindsay Baldrey, Village Farms Foreign Worker Coordinator and team captain who spearheaded the fund raising efforts for the company, “It was really inspiring to see everyone come together, the response and support for this cause was overwhelming. Everyone was ecstatic that we received the Corporate Spirit Award and we’re really looking forward to seeing how we can grow even more next year!”


The Canadian Cancer Society invests the funds raised into breast cancer research, support services, health education and advocacy programs. Their mission is to reduce the number of people diagnosed with breast cancer, reduce mortality for those who develop the disease, and improve the quality of life for those affected.

Baldrey continued, “A huge thank you goes out to all the staff in our USA & Canada offices, as well as the Packhouse and Greenhouse workers, and our foreign workers who generously donated toward this important cause that we hope one day will find a cure”.

Fresh Family Meals Under 30 Minutes


by My Diary of Us

Just because back to school has rolled around and life is a little hectic right now, doesn’t mean that family dinners should go bye-bye because of a lack of time!  If anything, this is the time of year where family dinners become even more important because it just might be the only time everyone is together in one place! As you know by now, easy dinners that use minimal ingredients and can be on the table in around 30 minutes are kinda my thing!  That’s why I partnered with Village Farm Tomatoes to bring you not one, but THREE easy dinners that can be on your table in a hurry any night of the week! My Mexican Tomato Soup, Grilled Tomato and Cheese Sandwiches, and Skillet Chicken with Green Beans and Tomatoes are three recipes that your whole family is going to love!

Mexican Style Tomato Soup


One tip for planning meals for busy weeks is to do one large grocery run where you can grab everything you need for dinners for the whole week!  I make a list on Sundays of the recipes I want to make, and then simply do one big run Monday morning! This keeps you from having to make multiple trips (that’s a time saver right there) and you will have all of your ingredients on hand to prep in advance or to make the night of! I always shop at our local HEB grocery store where I can grab everything I need from the Village Farms tomatoes to the rest of my ingredients where I know they are fresh and high quality ingredients that I am looking for! I am always impressed with all of the healthy options that HEB offers to its customers including their selection of Village Farms tomatoes that happen to be grown in a greenhouse right here in Marfa, Texas, which is so cool to me!  I love when I know that my ingredients are grown in the same area as me, don’t you?

Grilled Tomato and Cheese


Another tip for easy weeknight cooking is to make dinnertime fun by getting the whole family involved with prepping the food.  This is one of my favorite tips for getting kids excited about what they are eating! Nine times out of ten, if they help you prep it, they will eat it!  Plus, it’s quality time that everyone can chat about their day before sitting down to dinner. I grew up in a house where we all ate dinner together and it’s still one of my favorite traditions to carry on with my own family because it really is a time to share good food and to interact with each other.

Skillet Chicken with Tomatoes and Green Beans


These three recipes are going to become regular dinners in your house because they are healthy, easy, and taste amazing too!  I can’t wait for you to try them out for yourself!

These recipes and blog were created exclusively for Village Farms by Leigh Ann Chatagnier from My Diary of Us

Hold on to Summer


by A Couple Cooks

This Mediterranean tomato & grilled eggplant stacked sandwich with savory olive tapenade and basil pesto is a fresh, delicious vegetarian sandwich that’s quick and easy to make!


It’s summer, you’re busy, and it’s hot, right? These times call for simple to prepare summer fare, which is where this stacked sandwich comes in! This tomato and grilled eggplant stacked sandwich is the first recipe that we’re sharing inspired by our summer vacation to the Mediterranean, and it tastes just like our travels. Many times during the day, we’d grab a sandwich from an Italian or Spanish sandwich shop. Especially in Italy, there were lots of tomatoes and eggplant sandwiches. We created our stacked sandwich especially for Village Farms and it features their juicy Sinfully Sweet Campari® tomatoes alongside smoky grilled eggplant, creamy fresh mozzarella, basil pesto, and our secret ingredient: olive spread. A stacked sandwich looks impressive without the fuss, which makes it a great option for concerts in the park and beach blanket picnics. Don’t forget the wine (or the frosé)! Keep reading for the recipe.

Tomato & Grilled Eggplant Stacked Sandwich Recipe 


How to make a simple vegetarian stacked sandwich

Even with something as simple as a sandwich, it can become complex the more components you add. Since we wanted these vegetarian sandwiches to be as easy as possible, we chose each component carefully. A stacked sandwich can’t just look good: it’s got to taste amazing, too! The key is in the ingredient quality: do not skimp on this one. Here are the secrets on how to make our stacked sandwich:

Ripe tomatoes: In this recipe, we’re highlighting greenhouse grown Village Farms Sinfully Sweet Campari® tomatoes. These are hydroponic tomatoes grown in a way that’s gentle on the Earth and it makes a flavor that’s truly garden fresh (Alex and I are consistently impressed by the flavor of Village Farms!). The Campari tomato is cocktail-sized, basically a large cherry tomato.

Grilled eggplant: We used a grill to grill up our eggplant, but you can also use a grill pan or even bake it.

Basil pesto: What is summer without pesto? For a quick prep, we used a purchased pesto, but you can make it at home too.

Olive spread (tapenade): The “secret” ingredient here is olive spread, also called tapenade. You should be able to find several varieties of an olive spread or tapenade at your local grocery. If not, we have a killer recipe for homemade Kalamata Olive Tapenade.

Good bread: Here we used what our grocery store called an artisan hoagie; you can really use any type of bread. Just make sure it’s high quality!

For a low carb version of this stacked sandwich: forgo the bread and use the grilled eggplant as the stacking base, which makes a great presentation over greens as well.

Tips for grilling vegetables

We love throwing summer vegetables on the grill, even tomatoes (including these). Writing a recipe for grilled vegetables is tricky because it depends on their thickness and each grill’s specific model and temperature. The most important thing is to pay attention: cook the vegetables until they are tender but not so soft that they fall apart. We like to use a medium to medium-high heat depending on the vegetable. Grilling vegetables can take anywhere from 8 to 25 minutes, depending on the vegetable. Grill pans can be useful for smaller cut vegetables so they don’t fall through the grates.

This recipe is…

This Sinfully Sweet Campari® tomato and grilled eggplant stacked sandwich are vegetarian and refined sugar-free. For gluten-free, use gluten-free bread. For vegan, you could try without the mozzarella, but we might sub in hummus to bring in a salty, savory component.


This post and recipe was created exclusively for Village Farms by A Couple Cooks

Tomatoes All Day Long


by Nosh and Nourish 

From waffles to mason jar salads, to hummus and salsa, to nachos and soup… Village Farms tomatoes are such a versatile and healthy addition to meals throughout the day. Joy and I are excited to share a few delicious recipes you’re going to want to make ASAP.

I recently shared over on IG that I’m much more of a savory person when it comes to breakfast.


Give me avo toast, or scrambled eggs, or quesadillas, or savory waffles any day —- though my daughter would gladly devour a donut (or two).

These roasted tomato waffles topped with a fried egg and bacon are a hit with both savory and sweet breakfast eaters alike. If you like things a little sweeter, drizzle a little syrup on top. If you like things a little more savory, skip the syrup altogether! Now what makes these waffles so special is that there are roasted tomatoes (and diced fresh ones) mixed directly in the batter.


The Village Farms’ Heavenly Villagio Marzano® tomatoes are just that… heavenly! On their own, roasted, or diced fresh — you will want to eat them all day long.

Babycakes never used to like tomatoes (though ketchup is her friend). My hubby didn’t love them either… so those two peas in a pod would encourage each other in their dislike of tomatoes and refuse to eat them. Until one day, the grown-up (Danny) changed his tune about tomatoes, thanks to the delicious Heavenly tomatoes I brought home, and said how good they really were. Now they both happily eat them, and Babycakes even requests them specifically… which goes to show, it really does matter what the parents are eating!

Lucky for us, I always make a double batch of these waffles, so they’re easy to grab from the freezer, pop in the toaster, and serve within 3 minutes. This is perfect for busy weekday mornings or any morning when the kiddos are STARVING. Isn’t it amazing how they can go from absolutely fine to starving in about 2.8 seconds?!?

Savory Tomato Waffles Recipe


The Village Farms’ Heavenly Villagio Marzano® tomatoes are just that… heavenly! On their own, roasted, or diced fresh — you will want to eat them all day long.

Babycakes never used to like tomatoes (though ketchup is her friend). My hubby didn’t love them either… so those two peas in a pod would encourage each other in their dislike of tomatoes and refuse to eat them. Until one day, the grown-up (Danny) changed his tune about tomatoes, thanks to the delicious Heavenly tomatoes I brought home, and said how good they really were. Now they both happily eat them, and Babycakes even requests them specifically… which goes to show, it really does matter what the parents are eating!

Lucky for us, I always make a double batch of these waffles, so they’re easy to grab from the freezer, pop in the toaster, and serve within 3 minutes. This is perfect for busy weekday mornings or any morning when the kiddos are STARVING. Isn’t it amazing how they can go from absolutely fine to starving in about 2.8 seconds?!?

For lunch, Joy is making us these gorgeous Greek Chicken Mason Jar Salads.

Greek Mason Jar Salad Recipe


Featuring the beautiful orange Lorabella Blossom® Tomatoes from Village Farms, this salad is so fresh and packed with flavor – and so quick to make. It’s great to assemble these the night before and then take on-the-go to work or to the park. They’re such a better option than most “fast food.” The Lorabellas are packed with a special type of lycopene, which is a powerful antioxidant that helps build strong bones and supports a healthy heart. And they’re really sweet and soooo vibrant!

Tomatoes also make the perfect snack! Think salsa, hummuscheese boards, or even gazpacho!


For dinner, we’re serving up Mexican Street Corn Nachos topped with Village Farms’ Maverick Mix® tomatoes. They’re colorful and smaller (ie. more bite-size!).

Loaded Mexican Nachos Recipe


These nachos are LOADED (as you can see!) with alllllll the good stuff:

  • GUAC

I love nachos because they’re so easy, and everyone loves them!! They’re also super customizable… for instance, I only put onion and guac on one side, since the hubby and daughter don’t like those. Though maybe they’ll change their minds in the future, like they did with tomatoes all those years ago! I can always hope, right?!? Because we all know guac is AMAZING!

Now that things are winding down and we’re finishing up our day of tomatoes, let’s talk bedtime.

I go to bed early(ish) because my daughter ALWAYS wakes up early no matter if it’s summer or the weekend, or she’s stayed up super late. All you parents know what I mean! I haven’t slept in past 7:30 in eight years! But you know what’s worth waking up for? Roasted Tomato Waffles! So let’s do this delicious day on repeat, what do you say?

Disclaimer: this is a sponsored post written by me on behalf of Village Farms. The opinions, text, recipe, and beautiful photos are all mine. Thank you for supporting brands that support Nosh and Nourish!! I choose them based on what I already cook/create with and feel 100% confident in recommending to you.

This post and recipe were created exclusively for Village Farms by Nosh and Nourish and Lunches and Littles


Village Farms Launches Stackable Snackables


Village Farms’ has launched a new topseal program for of their exclusive specialty snacking tomatoes. Available in 10oz sized containers now available are Heavenly Villagio Marzano®, Cabernet Estate Reserve®, Cherry no 9®, Lip Smackn’ Grape®, Maverick Mix™, and Village Farms’ newest tomato variety Lorabella Blossom®. The clear topseal label-film rimmed with fun and lively designs depicting the spirit of each variety are all original illustrations as part of the ‘Stackable Snackables’ line created exclusively by Village Farms.


Village Farms is challenging consumers to ‘Snack with Impact’ to encourage healthy snacking through their new ‘Stackable Snackables’ program. Retailers are embracing the program for its three-fold benefits; more items per square inch of merchandising space allowing five high container stacking, increased shelf life compared to bags or clamshells and reduced plastic waste compared to clamshells making topseal better for the environment. According to Helen L. Aquino, Director of Brand Marketing & Communications for Village Farms, “Increasing dollar sales in the same shelf space and reducing the potential of out of stock all while improving labor efficiency with less restocking are all benefits with this program. Plus reducing shrink by increasing shelf life with topseal containers provides an important benefit for our retail partners.”

Village Farms Stackable Snackable program is designed to make healthy snacking fun and easy for consumers with the high impact graphics enticing consumers to ‘Snack with Impact’. For more information visit Village Farms’ website at


Summer Snack Hacks


by Lunches & Littles

As a mother of three little ones (five years old and younger), I make a lot of meals and snacks for my family. In any given week, there are school and work lunches, play date snack platters, and our own family breakfasts, at-home-lunches, and dinners. Additionally, my husband and I also really enjoy having friends over and entertaining and while we love it, let me tell ya; that requires a lot of extra time spent prepping and cooking!

Don’t get me wrong – I absolutely love spending time in the kitchen, but you know what I love even more? – Quality time with my family and friends; especially as the weather is getting warmer and the nights longer. Now, if you follow me over on my feed @lunchesandlittles, you already know that eating healthy, real food is a priority for my family and me. And so, I love it when I find a company that helps us do that in a way that is both tasty and easy. Hello, Village Farms.

I cook quite a bit with tomatoes from Village Farms and my family also enjoys this bit of nature’s candy straight from the package. Fresh tomatoes have a place in our day to day; from snack platters to salads, to packed lunches and main meals, and our current obsession: Village Farms’ Heavenly Villagio Marzano® tomatoes. These tomatoes are so juicy and sweet, absolutely perfect for making homemade sauces and so much more. These little tomatoes are loved by even our youngest foodie (age two), are rich in vitamins A and K… Oh, and did I mention how versatile they are?


We use tomatoes all different ways in our home, but one thing that I love to do with these tomatoes is roast up a whole batch at once and then make several different meals, sides or appetizers with them. Personally, I don’t meal plan enough (though that is a goal I have for 2018 for sure!), but when I do, even just a little, I know how much it helps. A little prep really can go a long way, and roasting just once for multiple meals/recipes is a great way to maximize the time that you are spending in the kitchen. That’s cooking smarter, not harder… Am I right?

I recently roasted up a pretty large batch of these beauties and developed 3 recipes exclusively for Village Farms. Each recipe combines the Heavenly Villagio Marzano® tomatoes with other fresh ingredients, and while each one has its own unique flavor and purpose, they are all sweet, fresh and made with real food. I am so excited to share these new recipes with all of you: Sweet & Spicy Roasted Tomato Salsa, Easy Roasted Tomato Hummus and a Roasted Tomato & Red Pepper Gazpacho – perfect for a summer day (or night)! All of these recipes are bursting with flavors, and they’re kid-friendly – which as you can probably imagine is very important in our home.

Knowing salsa can often be too spicy for the little ones, I make mine with just a little heat and a drizzle of honey for added sweetness (you can totally omit the heat if desired).

Sweet & Spicy Roasted Tomato Salsa


Then, the Easy Roasted Tomato Hummus is a huge hit with our whole family – the tomatoes add such a great flavor to a basic hummus recipe and we top it all off with fresh thyme and shaved parmesan cheese; perfect for pairing with veggies that your little ones may not eat on their own (a total mom-win!).

Easy Roasted Tomato Hummus


And, speaking of mom-wins: the kiddos enjoying the third recipe; a Roasted Tomato + Red Pepper Gazpacho; a recent addition to our meal rotation, certainly has my hubby and I all smiles. This chilled soup is full of hidden veggies, but overall maintains a very fresh, light and sweet taste (and smooth texture)! Perfect for the whole crew (and so easy to make!)

Roasted Tomato & Red Bell Pepper Gazpacho


So, this season – let’s simplify meal planning. Easy prep like batch roasting some tomatoes can help you make several dishes in one take. And the versatility of Village Farms’ Heavenly Villagio Marzano® tomato is perfect for so many summery dishes!

Be sure to pick up some Village Farms tomatoes the next time you are out at your local store, and check out @lunchesandlittles for more family-friendly meal ideas, and simple recipes featuring real ingredients.

This post and recipe were created exclusively for Village Farms by Lunches & Littles and also appeared on Produce for Kids


Village Farms Enters into New, Exclusive Long-Term Agreement with Agroparque de Yecapixtla


Village Farms International, Inc. (“Village Farms” or the “Company”) (TSX:VFF) (OTC: VFFIF) today announced it has entered into a new, exclusive, seven-year agreement to sell, market, and distribute Village Farms’ exclusive tomato varieties grown by Mexico-based Agroparque de Yecapixtla. The new agreement extends the existing agreement between the two companies, under which Agroparque de Yecapixtla grows tomato varieties for Village Farms, including Village Farms’ exclusive specialty varieties, which are distributed under the Village Farms brand and sold to Village Farms’ marquee retail & food service partners in the United States and Canada.

Agroparque de Yecapixtla is in the process of a major expansion, more than doubling its growing area to 125 acres from its current 50 acres through an addition to its existing  greenhouse and state of the art packaging facility built just two years ago. This expansion will further leverage its scale and expertise to expand into cucumbers and peppers, which will also be sold, marketed and distributed under the agreement.

Agroparque de Yecapixtla is located in the state of Morelos, just south of Mexico City, a mountainous region with warm days and cool nights that makes it one of the best areas for greenhouse growing in all of Mexico, and ideal for tomato, pepper, and cucumber plant cultivation. The company’s master farmers have generations of experience cultivating tomatoes, peppers, and cucumbers. As part of the extended agreement, Village Farms will continue to provide Agroparque de Yecapixtla with technical expertise in growing and packaging operation support, with two full-time Village Farms employees on site.


Michael A. DeGiglio, President & CEO for Village Farms had this to say about the agreement, “We are thrilled to build on this existing and flourishing relationship with Agroparque de Yecapixtla. Village Farms prides itself in its ability to deliver year round consistent quality products to its customers. This new, exclusive, long-term agreement with Agroparque de Yecapixtla further solidifies Village Farms’ value commitment to its customers. And reflecting upon our many years of operating in Mexico we are most grateful to be associated with such a highly respected company lead by the honorable Mr. Miguel”

We are pleased to commence upon this long term agreement between Village Farms and Agroparque de Yecapixtla, a great achievement uniting not only these two companies but inaugurating the Mexican countryside as a source of reliable and quality product.

According to Michael Minerva, SVP, Grower Relations & Supply Development for Village Farms, “Working with Agroparque de Yecapixtla over the past year has confirmed for us that we are aligned with a great long-term partner in Mexico who will further enhance our winter supply capabilities for our growing customer base. We look forward to accomplishing great things together in the years to come.”

Download the press release here

This has also appeared on AndNowUKnown and The Produce News

Savor Summer with Fresh Pasta Salad


by The Toasted Pine Nut

Lately I have been CRAVING pasta salad hard. There’s something about a comforting and hearty bowl of pasta salad with fresh, juicy tomatoes that I’ve been loving. Plus, it’s super easy to whip together which makes pasta salad a double dose of exactly what I need in my life.

Village Farms’ Maverick Mix® tomatoes are so juicy and sweet. My kids were popping them like candy, and I had to hide them from my husband because he was eating them ALL. They’re the kind of tomatoes that you always keep in your house because whether you’re eating them as a snack, dipping them in hummus, or using them in your dishes, they’re always perfectly satisfying.


Summer is upon us and if you didn’t already know, pasta salads are kinda a big deal at backyard barbecues. I was thinking…maybe we can create a fresh and fun take on a traditional pasta salad that will be the star of the potluck, win you friends, and have those burgers and dogs be a total afterthought.

My favorite thing to do with pasta salad is customize it with different dressings and add-ins based on what veggies and leftovers I have in my fridge. It ends up being a really simple, easy, and nutrient-dense dish that I can feel really good about.

So we’re incorporating fresh, summer ingredients that are juicy, sweet, and scream summer. Alongside Village Farms’ Maverick Mix® tomatoes we’re also adding some sweet summer corn and a refreshing lemon basil dressing that is out. of. this. world. I’m telling you, this pasta salad is next level, I know you guys are going to love it!!! I used these tomatoes in this homemade salsa for our fish tacos and they added such a perfectly sweet flavor to them, so I was dying to create something else with those tasty tomatoes!

Maverick Mix® and Grilled Veggie Summer Pasta Salad


Cook your pasta according to package directions and drain. While the pasta is cooking, saute the bacon on medium heat, flipping every couple minutes. Once the bacon is cooked through, transfer to a plate lined with a paper towel, cool and chop into bite sized pieces.

Drizzle the asparagus and corn with avocado oil. Heat your grill on high, and then turn it down to medium. Grill your veggies, turning them often so they don’t burn. The asparagus cooks pretty quick, so watch to make sure it’s the perfectly crispy brown. Once your corn is brighter yellow and has grill marks, you can pull it off.

Cut the corn off the cob and cut the asparagus into 2 – 3 inch pieces. In a food processor or blender, combine the lemon juice, basil, avocado oil, garlic, and a couple pinches of salt and pepper. Blend until combined, about 15 seconds.

In a large bowl, combine the chickpea pasta, bacon bites, asparagus, corn, halved tomatoes, and dressing. Toss and serve!!

This post and recipe were created exclusively for Village Farms and originally appeared on The Toasted Pine Nut.

Eat Local in British Columbia


by Foodology

One of the many staples in my pantry are tomatoes and grains. You’ll always see them in my kitchen since they’re very versatile and great in so many different dishes. I try my best to purchase local BC veggies whenever possible as it adds super fresh colour and nutrients to the meal.

Village Farms has a variety of tomatoes that grow right here in British Columbia – among them are Heavenly Villagio Marzano®, Maverick Mix ®, Cherry No. 9 Fall in Love Again®, Lorabella Blossom®, and Cabernet Estate Reserve®. Each has its own unique taste but all of them are full of sweetness.

Lorabella Blossom® is bright orange and plump, full of sweet flavour, making it great right out of the box as a snack. Probably the sweetest out of the line up in my opinion. If you’ve never had an orange tomato before, you’ll want to try this variety.

Cabernet Estate Reserve® is easily identifiable by its rich dark crimson colour, round shape, and green stem. It is a great tomato if you want a beautiful presentation. It has a milder flavor, not as sweet as the Lorabella Blossom®, but would work well for roasting or incorporating in a sauce.

Cherry No. 9 Fall in Love Again® is similar to the Cabernet Estate Reserve® but it is smaller and vibrant in colour. You can incorporate this in salads where you eat the cherry tomatoes whole to keep the juicy fresh and sweet flavours intact. When you bite into this, there is a refreshing snap.

Heavenly Villagio Marzano® is best known for its slightly elongated shape. It’s one of the most readily available tomatoes in the produce aisle in British Columbia. I use it a lot in making salads.

Maverick Mix ® is stunning and contains a variety of cherry and grape tomatoes in each carton. There are different shapes, colours and slight flavour profiles that work together in harmony. It’s a great way to see and taste tomatoes that you might not normally choose.

From the assortment of amazing local tomatoes, I decided to make a Farro Grain Bowl using the Village Farms Heavenly Villagio Marzano® tomatoes in celebration of BC Greenhouse Veggie Days.

Check out the recipe for this Farro Grain Bowl for a taste of Spring


Farro is an ancient grain with a nutty earthy flavour with a good texture that would pair well with vegetables to add more bite. This grain is high in fiber, iron, magnesium, and protein, which make it nutritious and great in any dish.

BC Greenhouse Veggie Days are here this week and you can even visit a few greenhouses to meet local growers and see local produce being grown like cucumbers, peppers, and lettuce. With Village Farms as one of 42 greenhouse growers in the Lower Mainland, you can feel proud that this produce was grown sustainably right in British Columbia by people like Leesa who just might be your neighbor!


This post and recipe were created exclusively for Village Farms and originally appeared on Foodology.

Get Hooked on Fish Tacos


by The Toasted Pine Nut

My family has a tomato obsession. We pop them like treats all hours of the day, but the latest batch we got was next level amazing. I had to hide a stash on the top of my fridge so they wouldn’t all get eaten before I could make something fun out of them!

My husband couldn’t stop raving about these Village Farms Maverick Mix® (formally known as True Rebel Mix) tomatoes. “They’re the sweetest most delicious tomatoes,” he said. “How is this even possible?” He wondered aloud. I get it, man. Once I tried them for myself, I couldn’t get enough.

While we are all perfectly happy eating them as is, dipping them in hummus and dressings, I wanted to take it one step further and make something special with them. I just HAD to experiment.

So, I made some salsa. It was the first time I ever made salsa. And, friends, why have I never made homemade salsa before? Ah, it’s so fresh and so tasty and SO flavorful! It’s a salsa experience on a whole new level, I tell ya!


After making this salsa and dipping alllll the things I could into it, I decided to make some tacos that could complement the fresh flavors. Today we’re making some fish tacos, my friends!! I decided to go for salmon tacos because salmon is so accessible and easy.

For me, fish tacos are one of those items I always order at a restaurant and never make at home. They always just feel so special occasion to me, but after I made this recipe, I realized that they’re actually super simple to make and make for the perfect #TacoTuesday or #FiestaFriday.

So, without further ado, let’s get into this fun recipe for Salmon Tacos with the best darn homemade salsa you’ve ever tried.

Salmon Tacos with Homemade Maverick Mix® Salsa Recipe


Place the salmon on a lined baking sheet and drizzle with avocado oil. Sprinkle each filet with the cumin, garlic powder, chili powder, ground pepper, and sea salt. Bake in the oven for 12 – 15 minutes until the salmon is no longer translucent and is opaque. When it’s done cooking, use a fork to break the salmon up into large chunks.

While the salmon is cooking, brush your corn with avocado oil and sprinkle with sea salt. Turn the grill on high until heated. Place the corn on the grill and turn it frequently until it’s charred, it took me about 5 minutes. You can also do this in a grill pan, or just boil it if you wish.

While you’re there, you can also put your tortillas on the grill to heat them up and toast them a bit. But, they do brown quickly, so be vigilant!

Make the salsa: combine all the salsa ingredients in the food processor. Process for about 5 seconds. Use a rubber spatula to scrape down the sides and process again until combined but still a little chunky. It’ll be bubbly from the blending at first, but after it sits for a bit, the bubbles will go down.


This post and recipe were created exclusively for Village Farms and originally appeared on The Toasted Pine Nut.

Spring Forward with a Fresh Frittata


by A Couple Cooks

Hello, spring! Over here we couldn’t be more excited about sun, flowers, light, and all things spring. Every year, I’m surprised when the weather starts to turn warmer and everything, literally everything in life seems better. We can walk to the park with Larson, start using fresh chives from the garden, and pack up our winter parkas in favor of springtime garb.

And of course, our recipes can turn from heavy winter foods to light and bright! This new frittata is everything spring, contrasting the fresh goodness of asparagus with the roasty sweetness of Mini San Marzano tomatoes. You may notice that Mini San Marzano tomatoes are not typically a springtime food. We’re huge supporters of local tomatoes, which show up around July here in Indiana. However, we’ve started to allow sustainably grown hydroponic tomatoes into our repertoire in the spring, when we’re craving tomato juiciness but local crops are months away.


The tomatoes we used here are Heavenly Villagio Marzano® from Village Farms. Village Farms’ use of hydroponics in greenhouse growing allows them to provide delicious tomatoes year-round by farming indoors using sustainable growing practices. Not only are these growing methods eco-friendly, they result in ripe, juicy flavorful tomatoes–the flavor is unlike any other grocery store tomato we’ve had. Village Farms’ growing methods use:

  • 86% less water compared to the average tomato grown outdoors.
  • 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

Get the Recipe: Roasted Tomato and Shaved Asparagus Frittata


The frittata is one of our favorite ways to make a simple brunch entree. And, you can even serve them as a simple dinner, alongside fresh bread and a salad! This Roasted Tomato & Asparagus Frittata is lovely for spring family gatherings, like an Easter brunch or Mother’s Day brunch. While you’d imagine cooking the asparagus and using the tomatoes raw, we’ve flip-flopped it! To capitalize on the fresh spring flavor of asparagus, we’ve shaved it into long ribbons. Not only is the flavor lighter than cooked asparagus, the ribbons look lovely and bright green as they decorate the top of the frittata. To contrast the fresh green asparagus, we’ve roasted the Heavenly Villagio Marzano® tomatoes, which develops their robust flavor into something even more complex. The bites of roasted tomatoes inside the frittata remind us of the savory goodness of pizza! To top it off, a sprinkling confetti of feta cheese, which adds a salty element.


While these tomatoes are lovely raw, we loved roasting them to develop their flavor! You could use the roasted tomatoes in other ways outside of the frittata: try them as a side dish, on a Caesar salad (yum!), or inside a grilled cheese.

Look for Village Farms tomatoes at your local grocery (ours has them!). Happy spring!

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


One Pan Perfection


by Lunches + Littles

For as far back as I can remember, I have been interested in creating colorful, delicious food. When I was a little younger I had a bit more time to play around with intricate recipes, but today my life looks a little different. When it comes to meal times these days, there are two things that are important to me: 1. Ensuring that what I am cooking is healthy for my family and 2. Ensuring that time to the table is kept to a minimum.

I want all of my children (3 babes, 4 years old and younger) to see me in our playroom playing with them, not constantly in the kitchen, and as such, developing recipes that are quick and easy, but also healthy and colorful is the key.


When I was introduced to Village Farms last year I was immediately intrigued – all of their tomatoes are greenhouse grown and are just bursting with flavor. One variety we have fallen for is Village Farms’ Cherry No. 9 Fall in Love Again® tomatoes. They are good on almost anything and sweet enough to be a satisfying snack even for the littlest family members. Loaded with vitamin C, beta-carotene, and riboflavin, these sweet little tomatoes are a healthy choice and natural immune booster (which is perfect for a home full of little ones).

One Pan Roasted Cherry No.9 Fall in Love Again® Tomatoes, Chicken & Potatoes with Lemon Salad Recipe


Recently I developed a recipe specifically for Village Farms’ Cherry No. 9 Fall in Love Again® tomatoes. This easy sheet pan meal; Roasted Tomatoes, Chicken and Potatoes w/ Lemon Salad is perfect for any family or couple, and also perfect year-round. The seasoned chicken breast tenderloins get all tender and juicy and then quartered potatoes and full tomatoes get roasted until perfected; then tossed with greens in a lemony homemade dressing, topped with lemon zest. The whole dish comes together in just 45 minutes, and the tomatoes give it that beautiful pop of color my family and I love.

Just last week, I made this dish that is now a staple in our home, again and had my best friend over for the meal. Not knowing that I had even developed this recipe with Village Farms, she said: “these tomatoes taste even better than the ones my parents have grown in their yard.” And, I’d agree. If you are looking for a delicious recipe that comes together easily and quickly check out this recipe, and if you are looking for a tomato variety that is kid-friendly and perfect for so many recipes as well as salads, snacks, etc. be sure to look for Village Farms Cherry No. 9 Fall in Love Again® tomatoes in a store near you. You will not be disappointed!

Created exclusively for Village Farms by Lunches + Littles

Demystify Your Dinner


by Lindsay Freedman, The Toasted Pine Nut

You ever come across a food or veggie that seems really amazing but when it comes time to cook it, you don’t even know where to start? Spaghetti squash is exactly that. I promise you… it’s way easier to make than you think.


We don’t do too much traditional pasta in our house. My husband, Jaryd, can’t eat it, so I tend to sub in spaghetti squash when we’re craving a pasta night. Spaghetti squash is a really great way to make our meals more plant based, AND keep it lower carb and gluten free.

I’ve shared a few times on my Instagram stories my no-fail favorite way to prepare spaghetti squash and I get a bunch of thank you messages from you guys because in a few quick steps, this marvelous and versatile veggie has been demystified.

Today I’m making it blog official and I’m sharing the best and easiest way to roast a spaghetti squash.

But, you can’t eat spaghetti squash without a really delicious sauce, right? Well, I suppose you can, but sauce is highly recommended. Check out these TWO new fun sauce recipes using my favorite tomatoes from Village Farms.

Cabernet Estate Reserve® Tomato Meat Sauce

The first sauce is a Cabernet Estate Reserve® Tomato Meat Sauce. It uses Village Farms’ beautifully dark Cabernet Estate Reserve® cherry tomato. I was immediately drawn to it because, well, the Cabernet part. The tomato itself is everything I wanted it to be: deep wine color and rich crisp sweet fruity flavor. I love the Cabernet tomato in this recipe because it adds such a depth of flavor to this sweet meat sauce. Jaryd tried the Cabernet tomato and declared it his favorite, I’m inclined to agree.

Lorabella Blossom® Tomato Romesco Sauce


The second sauce is the Lorabella Blossom® Tomato Romesco. I love the exciting orange color of the Lorabella tomato. With its unique citrus floral undertones, I thought the Lorabella Blossom® tomato would be perfect for a light and playful romesco. And!! If you’re looking to keep things lighter in the new year, this sauce is Whole30 compliant and vegan!

So, let’s get to it and make roasted spaghetti squash with two fun new sauces!


First, cut the ends off the spaghetti squash and then cut it in half lengthwise. Scoop out the seeds and discard them. Brush the inside of the spaghetti squash with avocado oil, and sprinkle with salt and pepper.

Place the spaghetti squash flat side down on a lined baking sheet and roast for 30 minutes. Flip it and roast for another 10 – 20 minutes (depending how large your squash is).

Once the squash is done roasting, use a fork to pull the spaghetti strands from the shell. You can either scoop them onto a plate or bowl, or eat it straight from the shell. Choose your sauce and enjoy!!

This post and recipe were created exclusively for Village Farms and originally appeared on The Toasted Pine Nut


Named to 2018 OTCQX Best 50


Vancouver, B.C. – January 24, 2018 – Village Farms International, Inc. (Village Farms) (VFF.TSX) (OTCQX:VFFIF), is pleased to announce it has been named to the 2018 OTCQX® Best 50, a ranking of top performing companies traded on the OTCQX Best Market last year.

The 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 2018 OTCQX Best 50 were ranked based on their performance in 2017.

“Our ranking as the fourth best performing company traded on the OTCQX in 2017 – up from 17th prior year — reflects our position as one of the largest vertically integrated greenhouse growers in North America alongside our ability to leverage our 30 years of experience to capitalize on new opportunities that will drive future profitability and generate long-term shareholder value,” said Michael DeGiglio, CEO, Village Farms International. “We would once again like to acknowledge the OTCQX for its continued support, providing a liquid and efficient market for our many US shareholders.”

For the complete 2018 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.



Why Some Greenhouses Are Sourcing Landfill Gas


As seen on Waste 360

by Arlene Karidis

British Columbia is mandated to have 75 percent landfill gas collection efficiency, and to comply with this mandate, landfills are partnering with greenhouses.

One of these landfills, Vancouver Landfill, has formed a relationship with Village Farms International, designers and operators of greenhouses in North America that also sell produce. Vancouver Landfill sells about 55 percent of its gas to Village Farms, which uses it to heat one of its greenhouses while generating electricity for Canadian electric utility BC Hydro.

Heating is among these plant growers’ highest expenses, and they require a lot of energy for a relatively small footprint. Further, they typically prioritize reducing their carbon footprint, so a cheaper, cleaner alternative to natural gas appeals to them.
These projects aren’t considered big moneymakers for landfills, but they benefit too.

“We receive $300,000 a year from this project, which is not much considering our capital costs for gas collection,” says Lynn Belanger, manager of transfer and landfill operations for the city of Vancouver in British Columbia. “But we are beneficially using gas that would otherwise be flared. The greenhouse had a need and was close by, making it economically viable for both them and us.”

With this project, the city of Vancouver is projected to cut greenhouse gas emissions by 19,000-metric tons a year, according to a recent study , and Village Farms creates about 7.2 mw of electricity for the grid, while finding a use for waste heat generated during the conversion to grow its plants.

Co-location of the landfill and greenhouse is key to conserving energy and minimizing materials required to make pipeline. But there are other considerations, as well as challenges.

“Generally, greenhouses grow plants year-round. And growing in cold weather is typically the greenhouses’ biggest battle because it requires a lot of heat without interruptions,” says Curt Publow, environmental compliance manager for South Side Landfill in Indianapolis, which houses Crossroads Greenhouse, a 6.5-acre operation using the facility’s landfill gas for heat.

Maintaining these projects is a full-time job, says Timm Muth, director of Jackson County Green Energy Park in Dillsboro, N.C., which started with a landfill gas project to heat art studios at the energy park at the landfill and to power the studios’ equipment.

“We built a greenhouse adjacent to the landfill and heated it for three years with no technical problems,” says Muth. “But as we expanded the art studio, it became impossible to run both operations. When the boiler came on to heat the greenhouse, it would cause a gas pressure drop that impacted the studio. And when the greenhouse boiler shut off, the pressure was too high, which caused the gas system to shut down.”
There are also other landfill gas/greenhouse projects around the U.S., such as the ones involving Rutgers EcoComplex in Burlington, N.J.; Five Oaks Landfill in Taylorsville, Ill.; Northern Tier Solid Waste Authority in Troy, Pa.; and Springfield Sanitary Landfill in Greene County, Miss.

Success of these projects is dependent on having a greenhouse manager and an expert to manage the landfill gas system working as partners to ensure supply and flow continues in a way that works for both the landfill and greenhouse.

“If we are doing maintenance on the gas collection side, we work closely with the greenhouse,” says Belanger. “Should our work impact the greenhouse’s flow, we would coordinate so the greenhouse can do maintenance at the same time to minimize down time.”

Still, there may be short periods where gas is not available, so having a backup fuel source is critical, says Dave Specca, assistant director for controlled environment agriculture and bioenergy at Rutgers EcoComplex Clean Energy Innovation Center. The EcoComplex uses landfill gas to heat a greenhouse adjacent to the landfill in a business incubator for greenhouse startups.

“The key to making it work for both the landfill/municipality and the greenhouse is a well-written, long-term contract where both the greenhouse and the landfill can recover their investment,” says Specca. “A reliable supply of landfill gas is equally important. Ideally, it should be available 85 to 95 percent of the time.”

Southside Landfill has limited options for use of landfill gas, says Publow. Not only does the greenhouse project provide an alternative to flaring some of it and a small income, it has boosted the public image of both the disposal site and the greenhouse.

Collectively, Publow says, the partners are seeing that this renewable, existing energy source is put to beneficial use. And it’s done locally to cut emissions and grow plants in the community.

Click here to download a .pdf version of this article


Village Farms Wins Produce Business Innovation Award


Village Farms Lorabella Blossom™ tomato received the first annual Produce Business Innovation Award at the New York Produce Show last week. This blissfully bright™ orange tomato caught the eye of the judges and is catching the eye of consumers as something the tomato category hasn’t seen yet.

Everyone at Village Farms has had a major part in bringing this innovative variety to market. Thanks to the expertise of our growers, operations, finance, sales, transportation and marketing Lorabella Blossom™ is exceeding expectations and bringing consumers a flavor profile unlike any other. The unique citrus floral essence makes it an exceptional snacking tomato that is extremely versatile, making it great for grilling, roasting and sautéing as well.


According to Michael DeGiglio, President and CEO of Village Farms, “The Village Farms team has always been known for going above and beyond to deliver the absolute best flavor in the industry.  This award just goes to show that we’ve done it again with Lorabella Blossom™. We are honored to receive this award as it truly takes a village to consistently bring innovative products like this one to life.  This variety and its name hold a special place in my heart”

In early October, Produce Business evaluated more than 45 new innovative products, following a 10-point-scale criteria grid with a concentration on three P’s for innovation: Product (intrinsic properties of the fruit or vegetable itself), Packaging (unique attributes that not only improve shelf-life but add to the marketability of the item) and Processing (added value by making the product more convenient or augmenting with more components to complete a flavor profile or meal). Based on that criteria Village Farms was chosen as one of ten honorees to be recognized as a winner of the inaugural Innovation Award from Produce Business Magazine at the New York Produce Show.

Download the press release here


Entertaining Made Easy


by Diana Pittet

The winter holidays are the season of festive abundance. When else in the year are there so many parties and gatherings? And so much food? At some point it will be your turn to host. That is not the time to unwrap a few nondescript cheeses and plonk them down on a plate with a bunch of tired grapes. That is the time to impress.

A colorful, abundant cheeseboard does the trick nicely. The star of your culinary show is the visually appetizing spread of pert and tasty Village Farms tomatoes, paired with cheeses and an assortment of complementary nibbles. For both drama and ease, everything can be artfully arranged on a single platter. Not only does this look stunning but it makes after-party clean-up that much easier.

Bite-size tomatoes are perfect for creating a memorable cheeseboard. Coming in cheery hues, like miniature Christmas tree ornaments, Village Farms’ selections embody the merriment of the season. The tomatoes are also practical, playing double duty in a way that grapes can’t: being both sweet and savory. Cheeses favor these contrasting flavor profiles, and so will your guests, who will happily gather around your personalized cheeseboard. Pro tip: make sure everything is out of the fridge at least an hour before guests arrive, as the full flavors come through at room temperature.


Here are some tips for creating such a platter:

As the host, you are charged with the task of having a little something for everyone. As such, put out a variety of Village Farms tomatoes for maximum visual appeal and sensory delight. Sure winners include golden-hued Lorabella Blossom™; pop-them-in-your-mouth Lip Smackn’ Grapes®; and the very distinguished Cabernet Estate Reserve®. Whichever varieties you select, make sure they can be eaten in one bite. You may have to halve or quarter the bigger ones, such as the Sinfully Sweet Campari®. If the tomatoes are rolling off your platter, you can put them into small bowls, separated or together.

Just as you have an assortment of tomatoes, do the same for your cheeses, but offer no more than three or four types–perhaps a soft, hard, and a blue cheese. There is the risk of too many options. To facilitate ease for your guests and to prevent your carefully assembled cheese platter from looking like a crime scene at the end of the night, pre-cut your cheeses into individual servings of thin triangles or batons. Soft cheeses can be kept whole since they cut with ease. A sumptuous triple cream would be delightful with the citrusy Lorabella Blossom™ and a glass of bubbly. The sweet Lip Smackn’ Grapes®, or the Cherry No. 9 Fall in Love Again®, can be balanced by the saline pop of a blue cheese, washed down with a malty beer.  Savory meets savory in the pairing of the Cabernet Estate Reserve® and a firm sheep’s milk cheese such as Manchego, sipped with a spicy red wine. The Heavenly Villagio Marzano® tomatoes would be delicious in this combination as well.

Fan out crackers on your platter, next to the cheeses. Simple ones are preferable, so that they don’t compete with the other flavors, but flatbreads with dried fruits and nuts look special and can work nicely.  Slices of baguettes do too. For those who prefer not to eat carbohydrates, make “crackers” with sliced rounds of Luscious Seedless Long English® cucumbers–a perfect vehicle for transporting a hunk of cheese to mouth.



Fill in the empty spaces of your cheeseboard with a variety of nibbles and condiments. Here are some suggestions.

Rich marcona almonds or festively green pistachios crunch pleasurably with the zippy tomatoes.

A medley of green and black olives are in keeping with the assortment of tomatoes. Or be a little different and put out a jar of tapenade which can serve as a savory dip for the tomatoes and cucumbers or a spread for the crackers.

Pickled Vegetables
As a counterpoint to all the richness, include some pickled vegetables–cornichons, malt vinegar onions, okra, whatever you fancy. They help refresh the palate and keep guests coming back for more.

Spice Blend or Salt
Dukkah is a dry spice blend from Egypt that can be poured into a small bowl on the platter, along with one of olive oil. Show your guests how to quickly dip a tomato into the oil and then into the dukkah for a memborale bite. To keep it simple, you can have a bowl of flakey sea salt instead.

Whatever you put out and however you creatively arrange it on your platter, it will be a holiday knockout.

Diana Pittet is an adjunct professor at New York University in the Department of Food Studies and Nutrition. She also works as a cheesemonger at the Cheese Cave in Red Bank, N.J., and owns Night Owl Hospitality, a cocktail-catering company in Asbury Park, N.J.

A Fun Family Holiday


by Produce for Kids

When we think of the holiday season, our minds go straight to thoughts of freshly baked cookies, lights on every house, gifts, holiday music and festivities. This year, we want you to add tomatoes to your holiday plans! With their beautiful red color, tomatoes are perfect for adding flair to holiday recipes.

We’ve come up with some simple ways to have fun (and stay healthy) this holiday season. There’s something for everyone in this holiday series of recipes featuring the Garden Fresh Flavor® of Village Farms® tomatoes. Kids will enjoy trimming their tree with tomatoes with our spin on mini pizzas and they’ll light the way to a healthy meal as they place a tomato for Rudolph’s nose on a delicious tomato grilled cheese.

Adults strapped for time will love the surprisingly simple and delectable twist on savory finger foods. With only a few ingredients each there’s no need to check your grocery list twice! Known for being packed with vitamins C and K and lycopene tomatoes are a great way to support brain health. So relax and allow yourself the treat of extra family time this season.

Scroll all the way down to find out how you can enter to win a variety pack of Village Farms tomatoes delivered right to your doorstep!

Mini Christmas Tree Pizzas with Maverick Mix® Tomatoes
Move over Christmas cookies, let kids get creative for the holiday season with these fun pizzas. Plus, sneak more veggies into your kid’s diet. Maverick Mix® tomatoes pose as colorful lights/ornaments for decorating. Cue the classic holiday music!

Rudolph Grilled Cheese with Heavenly Villagio Marzano® Tomatoes
Rudolph the Red-Nosed Reindeer had a very shiny nose…and it’s a bright red tomato! The sweetness of the Heavenly Villagio Marzano® tomatoes dances like sugar plum fairies inside this Rudolph grilled cheese, paired with a homemade tomato soup, for a comforting and festive meal to eat while watching the classic movie.


Tomato, Feta & Pesto Puff Pastry with Sinfully Sweet Campari® and Fresh Basil
Sinfully Sweet Campari® tomatoes pair with pesto, basil and feta cheese to create this combination of red, white and green, bringing a colorful spin to any holiday party. Puff pastry is simple to use and the result is an elegant dish with little effort. Ugly Christmas sweaters optional.


Tomato, Goat Cheese & Caramelized Onion Mini Quiche with Cabernet Estate Reserve® Tomatoes
Be careful! Once you present these mini quiches featuring Cabernet Estate Reserve® tomatoes to holiday guests, they’ll disappear fast. The sweet, earthiness of the tomatoes paired with flavorful caramelized onions and the creaminess of goat cheese is an unbeatable combination.


Okay, now that you’re nice and hungry let’s talk about that chance to win! We’re partnering with Village Farms to give you TWO chances to win some really great prizes:
Chance #1 – Fill out the form below!
Chance #2 – Join us on Instagram December 20 – 22 for an Instagram giveaway. Be sure to follow Produce for Kids and Village Farms on Instagram for all the details.

This post and recipe were created exclusively for Village Farms and originally appeared on Produce for Kids


For the Good of the Earth


As seen in the December issue of BOSS Magazine

The bright red cherry tomato bursts with a pop as you sink your teeth into it, and for a few delightful seconds it’s still summertime—even though it’s winter. You take another bite to make sure you’re not imagining that freshness, and sure enough, it’s just as bright, tart, and sweet as the first. The taste takes you back to your childhood, when you’d steal tomatoes from a neighbor’s garden, helping yourself to another, and another…

As summer fades and the air grows colder you’ve become accustomed to the average pinkish-orange globes posing as tomatoes that start filling the shelves of the produce department. Thankfully, Village Farms has no interest in growing average produce, and their environmentally friendly growing methods allow for fresh, high quality produce year-round. In fact, nothing that the North American based company does is anywhere near average and that’s not just great for veggie lovers—it’s great for the planet, too.

As the premier greenhouse grower of tomatoes, bell peppers, cucumbers, and other crops in North America, Village Farms’ dedication to sustainability, technology, and innovation shows with every pristine vegetable picked. Launched in Pennsylvania in 1988, Village Farms has grown from a single 10-acre greenhouse operation to a vertically-integrated agricultural enterprise.

“On day one it wasn’t the plan,” admitted Mike DeGiglio, Village Farms’ President and CEO. “Our first crop was half peppers, half tomatoes, and our focus was on being a grower.”

When that first crop was rejected by a surly Northeastern produce broker for being “no good,” DeGiglio ignored the slight.
“We hired a sales guy the next day and never looked back.”

New Day, New Business Model
When the company began, all of the disciplines in traditional produce companies were separate.

“The grower is the grower, who went to a labor manager to pick the crop, then to a processor who graded and sorted it. Then that’s sent to a trucking company, then to a broker. That broker would send it to a retailer,” DeGiglio recounted. “We asked ourselves, ‘why can’t we do all of it?’” The answer was, “We can.” and today, Village Farms is an end-to-end operation.

“Today we have 270 skus and 35 tomato varieties,” he noted. “We slowly added more salespeople, distribution centers, and transportation. We became a vertically integrated producer. We have our own engineering, even though there are plenty of companies that build greenhouses.”

The company built a sophisticated greenhouse in West Texas, in part of the Chihuahuan Desert.  “It’s not quite a biosphere but pretty close. It’s 110 degrees all summer and only 20 degrees in winter,” he chuckled, a trace of awe in his voice. “Nothing grows there but tumbleweeds and lizards. We’re like an oasis—it blows people away.”

Today, the company owns and operates seven facilities in British Columbia and Texas, and provides operational and technical support and logistics services for more than an additional 150 acres of greenhouse production throughout Canada and Mexico.

The Greenhouse Difference
Greenhouse growing is far superior to conventional land farming, producing better crops with markedly less waste and dramatically less environmental impact.

“It’s a combination of food safety, quality of the product, shelf life of the product, and taste—it’s consistent, available 365 days a year, and not just seasonal,” DeGiglio explained.

Indoor growing is the premier method of sustainable production and allows Village farms to use integrated pest management as biological control, meaning they release good bugs to combat bad bugs instead of using chemical pesticides. “Of all agricultural products, proteins like beef and chicken, row crops, and fruits and vegetables, I think greenhouse growing, is by far the most sustainable type of agriculture there is, even over organic growing methods,” he said.

“When you are in a controlled environment greenhouse, utilizing the same resources an outdoor farmer would use like sunlight and water, you can do it in an environment that is much more efficient and productive,” he added.

These carefully monitored environments offer protection against elements typical farmers have no control over, like wind, rain, and extreme heat and cold.

“We can produce output that has 30 times more yield per acre than crops grown on farmland. A 100-acre greenhouse produces the equivalent of 3,000-acre farm. And you can locate a greenhouse close to anywhere depending on the technology you use.”

Earth First
Village Farms’ approach to sustainability abides by a commitment to leave the earth’s resources for future generations. “The way Village Farms fits that definition of sustainability is: one, we don’t use soil, so it takes a lot less land for the same amount of crops. Two, we don’t take any nutrients out of the soil. Three, we don’t leachate any of our solutions into the ground,” DeGiglio enumerated.

“It took 500,000 years for the first one billion human beings to be on the planet. There are now seven-plus billion of us. The demographics say that by 2050, there will be a 30 percent increase of the population of the planet. That’s 2.5 billion people. Whether that number is up or down by twenty percent doesn’t matter,” he posited. “How is agriculture going to feed that amount of people with the same amount of water? It has to come from efficiency and sustainability.”

The company chose growing regions in British Columbia and Texas based on the climate conditions most favorable to producing consistently superior quality crops. “You can’t move your farm to take advantage of a better climate,” he mused. “In Texas, we grow at the southernmost latitude a the highest elevation in the U.S. We are at a 5,000-foot elevation. We do that because of the warm days and cool nights.”
Natural gas is used to heat the greenhouse at night.

“The boilers designed for greenhouses over the past three decades are so efficient and clean, the carbon dioxide (CO2) that’s released is food grade. We capture all of it, and pump it into the greenhouse,” he revealed. “As you remember from ninth grade biology, plants take in CO2 and make oxygen. Not only do we not extract the CO2 into the atmosphere, we convert it into oxygen. That can’t be done outside.”

Village Farms produces only non-GMO crops, grown in an organic medium made of coconut husks. Crops are vine ripened and hand-picked at the exact right moment for the absolute best taste.

“A lot of field growers pick tomatoes when they’re green,” he said. “If a tomato doesn’t get to a certain level of maturity the ripening process never occurs. So they spray an ethylene gas on it so it turns an orangey pink. Bananas are shipped green, and when they’re ready to ship to the store they spray them with ethylene. Vine ripened taste is much better.”

The company’s agricultural engineers are working on extending product shelf life. “There’s all kinds of good things happening that drives a better tasting, safer product, and people can trust that brand,” he added.

Committing to the Cannabis Crop
Canada approved the use of medical marijuana in 2001, and pending legislation is expected to legalize it for recreational use in mid 2018. Village Farms recently entered into a partnership with Emerald Health Therapeutics, a bio-pharma company focused on the use of cannabinoids to treat disease.

“We are currently in the process of converting our smallest greenhouse footprint of 1.1 million square feet to cannabis in British Columbia. It’s a very new crop, and a lot of the early folks that got into it weren’t farmers, they were just folks who saw an opportunity. We thought our ability to grow any crop was a good fit,” he stated.

“We’ve done modeling, we talked to Health Canada, and we saw a great opportunity in conversions of our Canadian high-tech greenhouses as a lower cost model rather than building new ones because we feel that it will eventually become commoditized out, and when it does, in the end it’s the low-cost producer that survives. That’s always a prudent thing in agriculture.”

While practicality is at the heart of everything Village Farms does as a business, the people of Village Farms are really what makes the difference and our planet—and palates—are much better for it.

Click here to downlod a .pdf version of this article


Village Farms Donates Time on #GivingTuesday


On November 28 a team from Village Farms and Produce for Kids celebrated #GivingTuesday by volunteering their time at Second Harvest Food Bank in Orlando, Fla. #GivingTuesday is a global day of giving fueled by the power of social media and collaboration.

“Being able to give back to our community alongside friends from the produce industry is so rewarding,” said Helen Aquino, Director of Brand Marketing and Communications. “We are so grateful for the ability to do our part in assisting in the fight against hunger.”

The teams spent the morning sorting produce that would go on to make more than 4,000 meals. Second Harvest Food Bank provides an especially important service in the Orlando area because 1 in 6 Central Floridians are food insecure and 1 in 4 kids in the area are at risk of going to bed hungry. Second Harvest supplies more than 550 local nonprofit feeding programs to help combat those statistics.

#GivingTuesday is celebrated on the Tuesday following Thanksgiving (in the U.S.) and has gained traction over the last six years amongst the widely recognized shopping events Black Friday and Cyber Monday.

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.

See press release here.



Generation Next: It takes a Village to be successful, says Krysten DeGiglio


As seen in the November 27, 2017 issue of The Produce News
by Maggie Giuffrida
Growing up, Krysten DeGiglio was admittedly not a huge fan of tomatoes, but oh, how the times have changed now that the 30-year-old Holmdel, NJ, resident works as a regional sales manager for Village Farms — the oldest greenhouse grower in the United States, specializing in exclusive varieties of tomatoes, as well as cucumbers and peppers.

“I pop a Cherry No. 9 tomato like candy!” DeGiglio laughed. “The Heavenly Villagio Marzano is also one of my favorites. Although it’s great to snack on, I absolutely love to cook with it — and it is so versatile. If I’m trying to impress someone in the kitchen, it’s always my staple ingredient.”

A graduate of Fairfield University in Connecticut, DeGiglio earned her bachelor’s and master’s of business administration degrees in accounting. While in college, DeGiglio studied abroad in Florence, Italy, for one semester.

“This experience sparked my interested to learn about different cultures and travel,” she said.

After graduation, DeGiglio worked for Ernst & Young for four-and-a-half years, and then did a short stint with a pharmaceutical company before discovering her true passion for the produce industry.

“I was invited to attend the PMA Fresh Summit show in 2013,” DeGiglio told The Produce News. “It was the first time I was really exposed to the produce industry and I fell in love with it. Since then, I thought this is where my passion lies, this would make for a fulfilling career.”

But there wasn’t an immediate “in” for DeGiglio, despite the fact that her father, Michael DeGiglio, is co-founder and chief executive officer at Village Farms.

“Truly being a public company, there are no family ties here,” DeGiglio noted.

So she waited patiently, and in August of 2015, DeGiglio got a call from her father about an opening in the Village Farms sales department.

“There was a need to hire a Northeast sales manager,” she recalled. “Village Farms entered into an exclusive distribution agreement with Great Northern Hydroponics, a greenhouse grower with 70 acres of production capacity in Leamington, Ontario. This provided an opportunity to extend the company’s entire product line into the Northeast to new and existing customers, and gave Village Farms incentive to hire a millennial with a go-getter mentality.”

And just like that, DeGiglio knew she was the right person for the role. She interviewed with Bret Wiley, senior vice president of sales for the company, and a couple months later, DeGiglio was working her dream job.

“I will always remember what Bret told me before I joined the company,” she said. “He informed me that produce is one of the most challenging industries to work in and that I was going to need tough skin. Looking back over the last two years, I would have to say he was right.”

But those challenges haven’t come without their rewards.

“The most rewarding part for me is working for a company that I’m proud to represent. Village Farms is good for people and the planet,” she said. “I feel fortunate to be part of a team of experienced professionals. Many of my colleagues have worked in produce their entire careers. The knowledge they share is not something you can learn from a book — it’s invaluable.”

One of her greatest mentors, she noted, is her father, who without his help and guidance “this wouldn’t be possible.”

“I’ve never met someone who works so hard,” DeGiglio said. “He never gives up, he never stops, and he always follows through. Personally, I feel extremely fortunate to work for the company at the same time as my father. I get to observe what a great leader, friend, confidant and CEO he is to all at Village Farms.”

And being a part of that Village Farms family is something DeGiglio certainly does not take for granted either.

“Even though a lot of us work remotely, when we come together it truly feels like we’re a family, and that’s really unique,” she said. “It makes me want to keep working harder and harder.”

As far as obstacles she faces in her role as a sales manager, DeGiglio said those mostly revolve around fluctuating supply and demand, which can be difficult at times, but working with her team to identify and solve problems that arise is an essential part of the job.

“My position relies on all the other facets of this business, from production to transportation to marketing to sales. It’s a very integrated network, which is what I love so much about it,” she noted.

That sense of teamwork and camaraderie among her coworkers and clients is something DeGiglio plans to continue honing in on in the New Year.

“My goal is to take my relationships to the next level,” she said. “I want to become more of a consumer-focused specialist and help to integrate sales and marketing internally and externally, which in return will escalate the partnerships that we have.”

After all, it does take a Village.


Vote for Lorabella Blossom™


Village Farms’ Lorabella Blossom™ tomato has been selected as a finalist for the Inaugural Produce Business Innovation Award. This brand new award is based in part on an item’s ability to disrupt the marketplace and Village Farms’ newest exclusive variety is expected to do just that. This sunny orange tomato boasts a blissfully bright™ citrus essence, something the tomato category hasn’t seen yet. This unique tomato and its name have a special significance for our founder and CEO Michael DeGiglio, “I hold this variety close to my heart and I know you’ll find it just as sunny and delightful as I do.”


Discovered tucked away along the sundrenched beaches amidst the sparkling seas of Italy’s Amalfi Coast this tomato has an untraditional tomato flavor reminiscent of old world sensibilities. It is in an exceptional snacking tomato that is extremely versatile, making it great for grilling, roasting and sautéing and is part of Village Farms’ San Marzano family of products . It’s also packed with a special type of lycopene which is a powerful antioxidant that helps build strong bones and encourages a healthy heart. These tomatoes are also a good source of potassium and vitamins A and C.


Selected as one of 10 finalists by the judges at Produce Business the winner of the first ever Produce Business Innovation Award will be determined by a public voting contest which is happening now. The winner of the popular vote will be announced at the New York Produce Show being held December 11-14 where Village Farms will be attending (booth #244).

Voting is open until 5 p.m. PST on November 27, so please go vote for Lorabella Blossom™!

We are Better for the Story


Village Farms searches the world over to hand pick tomatoes that have the most exquisite flavor. Each one has an intriguing past and an even more captivating story. Take a peek over the walls and see our exclusive varieties, straight from the secret gardens!


Heavenly Villagio Marzano®
An Authentic Mini San Marzano variety exclusive to Village Farms. The 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.


Cabernet Estate Reserve®
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 mouthwatering bite. The flavor profile is especially sweet.


Cherry No. 9 Fall in Love Again®
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!


Lorabella Blossom®
Tucked away along the sundrenched beaches amidst the sparkling seas of Italy’s Amalfi Coast we discovered an exciting orange tomato. One crisp bite of the refreshingly vibrant Lorabella Blossom™ will surely intrigue you. With an untraditional tomato flavor reminiscent of old world sensibilities, this tomato blooms with a unique citrus floral essence. Creating a lingering pleasure on the palate growing more alluring with each bite sure to be a memorable taste experience. Lorabella Blossom™ is exclusive to Village Farms ‘San Marzano Family’ of products.


Sinfully Sweet Campari®
Sinfully Sweet Campari® tomatoes are reminiscent of the flavorful tomatoes grown in backyard gardens across the globe. When first introduced to tomato lovers this variety broke the mold, offering a more compact alternative to TOVs or beefsteak varieties. Their perfectly proportioned old world flavor and juicy sweetness set a new precedent for overall tomato quality, one that we are happy to uphold today. Give in to delicious temptation – it’s only natural.

Village Farms is the North American leader of branded, finest quality, hydroponic greenhouse grown produce. Our great tasting fresh vine ripened tomato, bell pepper, and cucumber varieties are handpicked at the peak of flavor. At Village Farms we exceed customer expectations through our unparalleled consistency and commitment to quality, food safety, and environmentally sustainable growing principles.

Turn the Holidays Upside Down


by A Couple Cooks

It’s that time of year again, to gather and hold our loved ones dear. This Thanksgiving is even more special for Alex and me since we’ve got a new loved one to introduce to the holiday traditions: Eating breakfast to the sound of the NYC parade. The smell of slicing fresh celery for stuffing. A long table with white linen and the glasses only used for company. Now that our son Larson is part of the family, we’re hoping to mix up some of those traditions and create our own. Instead of a heavy traditional meal, we’re focusing on Thanksgiving recipes that are colorful, creative, delicious, and nourishing.


Perhaps you’re wondering about this recipe with fresh tomatoes in mid-November? Tomatoes are long gone by this time in Indiana, and I’ve already started dreaming about flipflops and a fresh summer Caprese salad. Typically, I wouldn’t be caught dead eating a fresh tomato this time of year. However, some new growing practices can extend the season of tomatoes while treading gently on the Earth. Alex and I support local growers as much as possible. At the same time we realize that to feed our world, we need diversity in food growing practices. We need sustainable, green-conscious companies all over the globe.


The tomatoes we used here are grown by Village Farms, who uses hydroponics in a greenhouse (growing in water), allowing the season to be extended. To us, Village Farms’ sustainable growing practices make their tomatoes a viable option for opting for fresh tomatoes in November. These growing methods result in ripe, juicy flavorful tomatoes–not the tasteless and mealy variety that is typically available in the fall and winter months. Village Farms’ growing methods use:

  • 86% less water compared to the average tomato grown outdoors.
  • 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

This cornbread recipe is a new one we’ve developed especially for Village Farms’ Sinfully Sweet Campari® tomatoes. The campari tomatoes are cocktail-sized, basically a large cherry tomato. Here we’ve used them in an upside down cornbread, where the cornbread is baked with sliced tomatoes on the bottom. It’s then inverted after baking to show a lovely tomato design. For our concept, we’ve added fresh sage leaves as another detail and flavor component. And at the end, we decided to top the cornbread with grated Parmesan cheese and broil it until crispy. (It was Alex’s idea, really: genius!) The colors are stunning, and it’s received rave reviews from all friends we’ve served it to. We hope you enjoy it this Thanksgiving season or anytime–and make sure to look for Village Farms tomatoes at your local grocery, they’re an extra special treat!

Get the Recipe: Crispy Tomato Sage Upside Down Cornbread


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


Village Farms Director Roberta Cook named One of Produce Grower’s 10 People Who Are Influencing the Produce Industry


As seen in the October 2017 issue of Produce Grower
by Neil Moran

Dr. Roberta Cook
Director, Village Farms
A longtime academic economist now advises an industry-leading grower

roberta_cook-sizedAfter 31 years working at University of California, Davis, Dr. Roberta Cook remains as passionate about the produce industry as when she was still a graduate student at Michigan State University.

“In my career at UC Davis, I was tasked with looking at all the key supply and demand trends affecting markets for fresh produce in California,” says Cook, who held the position of extension economist in the Department of Agriculture and Resource Economics. She is now on the board of directors at Village Farms and Ocean Mist Farms.

Her research and consultations have allowed her to gain key insights into the trends affecting the product industry – information that should be valuable to both growers and retailers. Cook says consumers became very value-conscious during the recession and haven’t reverted to earlier buying practices, making competitive pricing even more important for retailers, which puts pressure on suppliers.

One of the biggest trends she sees affecting the industry, which will most likely continue for years to come is “channel blurring,” or the advent of more and more types of competing retail outlets for fresh produce, beyond the conventional supermarket of old.

“From Walmart Supercenters to club stores, dollar stores, convenience stores, drug stores, online sales and limited assortment stores, such as Aldi and Trader Joe’s, the proliferation of store formats is still expanding.” Cooks says.


Stay Smooth with a Luscious Cucumber Scrub


Cucumbers are packed with nutrients and hydration, which makes them a favorite ingredient in smoothies and salads to nourish you from the inside out but did you know that they’re also great for your skin?

Inspired to break the meal recipe mold and find some untraditional uses for our fresh produce we teamed up with Kristina LaRue, RD from Love & Zest to bring you this super simple and highly effective natural cucumber mint scrub.

It smells divine and packs some serious health benefits for your skin. Village Farms Luscious Seedless Long English® Cucumbers are 96% water, giving them a cooling quality and making them a wonderful way to help soothe and hydrate the skin. Plus, pureeing them along with their peel unlocks silica from which helps to firm and plump tired skin.

In addition to its hydrating water content these cucumbers are packed with vitamins A, C, and K which are antioxidants that are easily absorbed by your skin so they work hard to fight dark spots freckles. Cucumbers are also a source of several compounds that fight inflammation and aging.

The sugar in this particular scrub acts as a sweet way to exfoliate dry, rough patches like knees, elbows, or heels to leave your skin polished and soft. The coconut oil helps lock in moisture for intense hydration that lasts all day.

This is the perfect recipe to keep your skin soft and supple throughout the looming winter season. As the holidays approach this scrub is a great and affordable homemade gift for neighbors, friends, and co-workers as well!

Click here to see the full recipe!

This post and recipe were created exclusively for Village Farms by 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.

Keep Things Fresh This Fall


by Kristina LaRue, RD, Love & Zest

I’m loving all the fall flavors in these vegetarian Harvest Grain Bowl. Cabernet Estate Reserve® tomatoes, quinoa, arugula, tomatoes, apples, roasted sweet potatoes, dried tart cherries and pumpkin seeds tossed together with an apple cider vinaigrette. Eating a hearty vegetarian meal like this grain bowl feels so nourishing, especially this time of year when food tends to be heavier comfort food. There’s something about enjoying the fall flavors in a healthy way, that’s super comforting to me.

The refined earthy flavors of the Cabernet Estate Reserve® tomatoes are reminiscent of a fine wine and make this the perfect addition to your fresh fall dishes. You may be thinking fresh tomatoes are only good as a summer snack…well, thanks to Village Farms sustainable growing practices you can enjoy tomatoes all year-round! And thankfully so, because the deeper richer pigments in produce are often higher in nutrients. The crimson brown color in the Cabernet Estate Reserve® tomatoes contributes beneficial flavonoids that helps with improving blood flow and proper brain function. And they are also packed with potassium!


This vegetarian Harvest Grain Bowl is so simple to prepare, especially if you like meal prep! Make up a batch of quinoa and roasted sweet potatoes in advance to save time in the kitchen. This also helps with healthy eating because you’ll have a meal at the ready when you’re hungry. Another quick tip for effortless quinoa prepping: buy it frozen or boil in the bag! So EASY.

Oh and can we just talk about this apple cider vinaigrette for a hot minute? I just love a good dressing and this one is made with apple butter so its apple flavor game is strong! Tangy and creamy, so yum! Prepare the apple cider vinaigrette in advance and store in a mason jar for quick convenience. I often make dressings straight in the mason jar too– add all ingredients, cap it and give it a good shake.


As we move into the fall months it becomes increasingly tempting to go for the comfort foods high in refined sugars and starch. But this fresh take on fall favorites will satisfy your cravings and energize you from the inside out. I hope you enjoy this vegetarian Harvest Grain Bowl as much as we do!

Click here to see the full recipe!

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.


Village Farms Introducing Lorabella Blossom Tomato


As seen on The Produce News on September 28, 2017

by Keith Loria

As the fall season gets under way, the staff at Village Farms is excited about some great things happening in the months ahead, including gearing up for PMA Fresh Summit 2017 in New Orleans (booth No. 453), where it plans to feature its newest tomato variety, Lorabella Blossom.

“This is what we are calling a ‘blissfully bright’ tomato that we are introducing as part of our authentic San Marzano family of products,” said Helen L. Aquino, director of brand marketing and communication for the Heathrow, FL-based company. “It has the same shape and mouth appeal as our signature Heavenly Villagio Marzano, an authentic mini San Marzano variety.”

lorabella-blossom-package-photo-for-webThe Heavenly Villagio Marzano is the only authentic mini San Marzano tomato sold in North America that hails from the mother genetics of the San Marzano tomato originally grown in Italy and known the world over for its amazing flavor and sauce making qualities, according to the company.

“Not to be outdone, Lorabella Blossom is a cousin to this variety and maintains similar old world sensibilities in a unique flavor profile but with a twist all its own,” Aquino said. “Its vibrant bright orange color is so attractive and an unexpected color disruptor on shelf consumers will love seeing. We are calling it Lorabella Blossom because the flavor actually blooms in your mouth with a unique citrus floral essence. The fragrant floral notes and citrus essence are complimented by smooth earthy undertones to form a balanced harmony in flavor.”

She added that the product is versatile as well, allowing for easy snacking due to its one-bite size, or can be roasted in a chunky sauce or grilled on kebabs. And it also makes a refreshingly zesty salsa.

“We will be sampling it during Fresh Summit in a number of dishes for visitors to the booth to try,” Aquino said. “Village Farms’ brand ambassador, Kristina LaRue will be creating fun and surprising dishes during PMA with Lorabella Blossom, as well as our other exclusive specialty varieties.”

LaRue is a registered dietitian and will be on hand to give demonstrations throughout the show in Village Farms’ booth while sharing her take on fun healthy simple to prepare yet great tasting ideas for all of its products.

Village Farms is offering Lorabella Blossom in 10-ounce clamshells in limited volumes but will be gearing up into 2018 given the overwhelming interest by its customers.

Doug Kling, senior vice president and chief marketing officer of Village Farms, said there are plenty of new initiatives going on around the company geared toward stronger engagement with consumers regarding more targeted initiatives via social media, stronger localized support programs and new exclusive varieties.

“These programs are all targeted on meeting new demands for flavor, sustainability, and socially responsible activities, demanded and expected by millennials, Gen X, baby boomers and the broad range of consumers our industry covers including our retail partners,” he said. “In addition, we continue to expand our growing areas working with agro professionals at Village Farms with combined experiences of over 100 years in the greenhouse industry, focused on enhancing yields, and flavor in the most sustainable manner possible while providing state-of-the-art efficient methods of farming and driving positive outcomes for us and all our partners.”

Recently Village Farms was recognized as one of the fastest-growing companies in British Columbia for 2017. The list is compiled by Business in Vancouver, a weekly business news journal that ranks companies based on outstanding growth over the last five years and is intended to provide a representative sample of companies in the province whose entrepreneurial direction and focus are gaining highest traction through new opportunities being seeded.


Village Farms Employees Offer Irma Relief to Second Harvest Food Bank


In an effort to provide support post Hurricane Irma Village Farms employees volunteered their time at the local Second Harvest Food Bank in Orlando, Florida. Second Harvest Food Bank of Central Florida distributes tens of millions of meals per year through 550 local nonprofit feeding programs geared toward the most vulnerable people such as seniors and children. In addition, the Food Bank provides a vital emergency food supply for the community in time of need. Village Farms employees spent the morning sorting food donations slated for disaster victims residing in six counties in central Florida.

“Village Farms takes the business of growing food for people very seriously so having the opportunity to give back to our local Food Bank who makes it a business of feeding people in need was a real pleasure”, said Helen L. Aquino, Director Brand Marketing & Communication for Village Farms. “Our time spent here today really felt great and something we wish to partake in again very soon”.

For more information visit about Village Farms please visit our website at

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.

See press release here.


Raise a Toast to Fall


by Kristina LaRue, RD, Love & Zest

It’s officially Fall, but depending on where you live it may not feel like it yet. (Thanks, Florida!) Here in FL, the weather we can count on is SUN AND HEAT. We will get an occasional “cold front” that will blow in during the fall/winter months and may last a few days, but the sun and warm temps are part of Florida living. So to truly feel the change of seasons we take little weekend vacations.

So today, I’m bringing you some savory toast combos to add veggies to breakfast… and you may think that these toast combos are stuck between the seasons, like we are here in Florida.

The savory comfort food aspects of cheese and herbs beg to be part of fall but the sweet citrus flavor of Village Farms Lorabella Blossom™ tomatoes might make you think that summer is never going to end. These toasts are simple to prepare and delicious any time of day, but I think they are an awesome start to the day because VEGGIES for breakfast = major WIN!

We likely all need more veg in our lives. It’s recommended that we eat 3 cups of vegetables per day but for protective benefits and longevity this 3 cups of veg should be a minimum. So I try to start my day off with a cup by adding greens to my morning smoothie or topping my toast or breakfast bowl with tomatoes!

Village Farms Lorabella Blossom tomatoes are unique in nutrition because they are ORANGE! Orange tomatoes are rich in beta carotene and contain a special type of antioxidant lycopene that is thought to be better absorbed by the body. These tomatoes are also a great source of potassium and Vitamins A and C.

4 Savory Toast Combos to Add Veggies to Breakfast

Cinnamon raisin bread, ricotta cheese, Village Farms Lorabella Blossom™ Tomatoes, pumpkin seeds, raisins, honey, freshly cracked pepper


I’m pretty obsessed with this toast combo– sweet and savory with a dose of protein is so my style. It may be surprising to note but ricotta cheese is super high in protein, a ½ cup contains 14 grams of protein. The citrusy flavors of Lorabella Blossom tomatoes pairs well with savory ricotta cheese and the sweet notes of raisins and honey.

Sourdough bread, apple butter, arugula, Village Farms Lorabella Blossom™ Tomatoes, poached egg, crumbled bacon, freshly cracked pepper


Okay– so this combo is tied for my favvvvv breakfast toast because APPLE BUTTER, and BACON, and POACHED EGGS. I love the texture and spiciness that arugula adds as well as the fresh taste you get from a burst of tomatoes in every bite.

Hearty seed bread, smashed avocado, Village Farms Cabernet Estate Reserve® Tomatoes, Village Farms Long English Cucumber, kalamata olives, feta cheese, red pepper flakes


If you love AVOCADO and Greek food this toast is for you. I’m not normally an olive person but you gotta add them to this toast combo. It’s loaded with veg and it super savory. Feta cheese with spicy red pepper flakes FTW.

Whole grain bread, smashed burrata, Village Farms Cabernet Estate Reserve® Tomatoes, fresh basil, balsamic reduction, freshly cracked pepper


This classic has been elevated with smashed burrata, a creamy type of mozzarella cheese. Ya’ll have to try this combo! I can’t get over the FLAVA of creamy burrata, savory tomatoes and the fresh taste of basil with tangy balsamic drizzle. Ohh my.

So raise a toast to fall with these savory breakfast toast recipes and get a healthy dose of veggies for breakfast.

Click here to see all four recipes!

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.


Village Farms Recognized by Business In Vancouver as Fastest Growing Company


Business in Vancouver has recognized Village Farms as one of the fastest growing companies in British Columbia for 2017.  The list is compiled by Business in Vancouver, a weekly business news journal who ranks companies based on outstanding growth over the last five years. Business in Vancouver’s annual list of the fastest growing companies in British Columbia includes a wide range of entrepreneurs across many business sectors.  The list is intended to provide a representative sample of companies in the province whose entrepreneurial direction and focus are gaining highest traction through new opportunities being seeded.

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.

See press release here.



Village Farms Donates to Relief Efforts for Victims of Hurricane Harvey


A vast expanse of 600 miles separates Village Farms’ greenhouse in Marfa, Texas from Houston but the distance to the heart is much closer.  Bright and early this morning a Village Farms tractor trailer hit the road to bridge the span of this great distance loaded with fresh produce for the Houston Food Bank.  Village Farms’ employees pitched in yesterday, Labor Day, a national holiday, to help pack the ten thousand plus pounds of fresh tomatoes slated for Hurricane Harvey relief efforts.

“Texas is a big state and many of us here at Village Farms have loved ones in Houston and the surrounding East Texas areas impacted by this storm, our hearts go out to them and so this is the least we can do to show we care”, said Jan Korteland, Regional Facility Manager of Village Farms in West Texas.

Village Farms is the largest greenhouse grower of locally grown fresh produce in Texas.  Village Farms’ hand-picked vine ripened sustainably grown greenhouse tomatoes, peppers, and cucumbers are sold in major retailers all over the state.  Village Farms is hoping its donation to the Houston Food Bank will help keep Texas strong.

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.

See press release here.


Launch Into Your Lunchbox


by Kristina LaRue, RD, Love & Zest

My nearly 22 month old baby boy starts school today! This is a big milestone (and tear jerker) as a first time parent. I’m so excited about this school year and the fun that little man is going to have…class parties, art, science experiments, and lots of play (can we all go back to preschool?)… but if I’m honest, I’m a little nervous about some stuff too.

Will he throw temper tantrums at school like he does at home? Will he adapt to drinking from a cup instead of his sippy cup that he carries everywhere? Will he last until snack time at 11 a.m. without a hunger strike? My kid gets fed whenever he’s hungry which is often at 10 a.m. Guess I’m going to have to encourage a good snack and hydration in the car ride on the way to school.

Ahhh, so many things to worry about!

He will be attending class for 3 hours two days a week, but we have the option of keeping him there two more hours for “lunch bunch”. And as a working mom, I’m sure we will be utilizing those bonus hours. So I guess that means we are entering the lunch box scene! Parents are up against a lot when it comes to their children choosing healthier foods. Between advertising, availability in school cafeterias, and the general influence of peers, parents have a lot to attempt to stand against. Luckily, there are many tips, tricks, and creative ideas to help with packing healthier options for our children, starting with the produce we choose. Village Farms assortment of fresh and delicious tomatoes and cucumbers have made things a little easier in the search for lunchbox inspiration. Here are some tips and tricks along with three out of this world lunchbox pairings.

Balance new healthy foods with their favorites – One trick I learned pretty early on when attempting to get my little one to try new fruits and vegetables over the sweet and salty processed snacks, was to pair the healthier or more challenging options alongside some of his favorite foods (enter mini chocolate chip cookies and salty crackers). If you’re trying to get your kids to enjoy the healthier options, keep offering the ones they love but in a smaller portion alongside larger portions of the healthier option. Balance is key.

Scrumptious Mini® Cucumber Roll Ups


Have some fun – Fun doesn’t only have to pertain to your kid’s lunch box design; it can also include their food. Just like adults, kids eat with their eyes so something as simple as switching up the shapes of food might make it more appealing to them. Also, color can be enticing. When you and I eat a sandwich with lettuce and tomato, we know the lettuce is green and the tomato is red, but if we display that for children the colors can draw them in. For instance, these cucumber pinwheels showcase the bright green cucumber swirled throughout – definitely more interesting and appealing to inquiring minds.

Heavenly Villagio Marzano® – BLT Kabobs


Add a dip – Another trick to try to increase children’s healthier food choices and persuade them to lean more towards fruits and vegetables would be to add a dip of some kind. Try a veggie dip or a hummus (I added a little bit of hummus to go with the carrot and cucumber sticks). Children enjoy dipping and honestly, I don’t know many adults who don’t also enjoy dipping. In fact, according to a study in the Journal of the American Dietetic Association, dipping increases children’s vegetable consumption by as much as 80%!

Maverick Mix® – Ham & Cheese Pinwheels

Just keep swimming! Perseverance is important! Don’t get completely discouraged and throw in the towel too early if your little ones return home with some of the healthier items still inside their lunchboxes. It’s all about exposure and even if they don’t eat their fruits and veggies every single time, the more their taste buds mature, the more likely they will be to develop a taste and liking for them. So, keep offering these healthy choices. It’s not in vain, I promise.

After weeks and weeks of assembling lunches it’s easy to understand that a creative roadblock might hit. I’ve prepared several ideas for lunches that are quick to assemble, nutritionally balanced, and incorporate kid favorites alongside foods that may be new to them.

Click here to see all three recipes!

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.


Dive into health with Cucumbers


Let cucumbers fuel you this summer 

The cucumber may just be one of the most underappreciated vegetables in the produce department. Lying in the shadow of kale and avocado lately the unassuming cucumber actually has a lot to offer when it comes to health and hydration.

At Village farms we think it’s time to start giving credit where credit is due. Our Luscious Seedless Long English® and Scrumptious Mini® Cucumbers are loaded with essential nutrients and we’re here to help you make a splash with inspiration on how to feature cucumbers on your summer menu.

Crisp Cucumber Melon Salad 


Did you know that cucumbers contain multiple B vitamins, including vitamin B1, vitamin B5, and vitamin B7 (biotin)? B vitamins are known to help ease feelings of anxiety and buffer some of the damaging effects of stress. Seriously, who couldn’t use a little help with that?

Cucumbers are rich in two of the most basic elements needed for healthy digestion: water and fiber. In fact cucumbers are 95% water, making them are a great way to stay hydrated as well. Adding cucumbers to your smoothies or salads can help you meet the ideal of amount of fiber your body needs.

Refreshing Cucumber Smoothie


Vitamins K and C are also found in cucumbers, these help to promote a healthy heart and skin. These attributes and more are why you should make cucumbers part of your daily routine this summer (and always).

Not sure how to incorporate more cucumbers? Check out this fantastic line-up of cucumber recipes:

Cucumber Margarita
Cucumber Mint Popsicle
Tuna-stuffed Mini Cucumber Canoes
Cucumber Crudite with Roasted Campari Tomato Hummus
Cucumber, Mint, & Apple Smoothie





Serve a Slice of Sunshine


by Lindsay Freedman, The Toasted Pine Nut

When I think of summer food and treats one of the first things that pop into my head are tomatoes. Growing up in Jersey, summer was the signal that the most delicious tomatoes are about to descend upon us. Thanks to Village Farms we don’t have to wait for the typical tomato season anymore. Their delicious tomatoes are available year-round thanks to their sustainable growing practices.


Whether you’re slicing them for sandwiches, or throwing them in salads, there’s nothing quite like those juicy and sweet little bursts of yumminess. Even my kids pop them as snacks which always makes me smile.

Since summer is upon us, I thought making a fun tomato tart would be perfect for any family brunch or backyard barbeque! You can even make these into little tarts or play around with different shapes and sizes!

Recipe: Lorabella Blossom™ Fresh Summer Tomato Tart

I’m pretty psyched because Village Farms came out with a new tomato variety that I knew would make this tart even more sweet and special. Their Lorabella Blossom™ tomatoes are so perfectly sized and sweet. I’m telling you guys, these tomatoes are like dessert!

They are my favorite tomatoes yet! I always go for grape tomatoes because of their size and sweetness, and I love the Lorabella Blossom™ color and flavor! Something that makes them extra special is that they actually aren’t a grape tomato, but rather a cousin to the mini San Marzano tomato. San Marzano tomatoes are known the world over for their superior flavor and cooking quality.

There’s more than meets the eye when it comes to the vibrant color of these little morsels. These orange tomatoes are known to contain a special type of lycopene that is more easily absorbed by the body. So let’s make a deliciously sweet summery tomato tart!

This post and recipe were created exclusively for Village Farms and originally appeared on The Toasted Pine Nut

Step Up Your Grill Game


Ahhh, The Fourth of July, a time when America celebrates its independence from the British Empire, and this year a time for you to break away from the same old grilling habits. Sure, they say there’s nothing more American than hamburgers and hot dogs but isn’t the most American thing of all the right to reinvent yourself? Wow your block party with grilled tomatoes this year, yes – we said tomatoes.

Our exclusive tomato varieties are good for so much more than salads and sandwiches. Did you know that their flavor actually develops more when cooked?


A definite party pleaser and an easy and quick way to make sure everyone gets what they want is by setting up a build-your-own shish kabob bar. The possibilities are endless and your guests won’t know what was more fun, building them or eating them. This is a great way to accommodate any vegetarians as well. Mix and match the exceptional flavors of Village Farms Heavenly Villagio Marzano®, Cabernet Estate Reserve®, Cherry No. 9 Fall in Love Again®, Lorabella Blossom®, and Maverick Mix® tomatoes for a beautiful presentation and a winning flavor combination every time.

Get the Recipe Here

This year the fireworks won’t just be in the sky but on your taste buds too!

For more great ideas on how to grill and roast tomatoes check out this video:







Make Your Summer Pop


by Kristina LaRue, RD, Love & Zest

Are you ready for this?

If you’re looking for more YUMMY ways to sneak in a little extra veg into your (or the fam’s) diet, look no further than making a batch (or all 4) of these savory fruit and veggie popsicles.

These whole food fruit and veggie pops will blow your mind because they are made with tomatoes and cucumbers from Village Farms! These veggies add a wonderful savory element to the pops and the fruit keeps them on the sweet side of life.

And we can’t forget about the nutrition boost that tomatoes and cucumbers add to these popsicles. Tomatoes are rich in lycopene, vitamin C, and folate. Deep red tomatoes have long been known for their high concentrations of lycopene, however don’t discount the orange varieties! New research suggests lycopene in beta-carotene rich orange tomatoes may be even better absorbed by the body.

Cucumbers consisting of mostly water, help to rehydrate and replenish electrolytes like potassium. Cucumbers are also a good source of Vitamin K, a nutrient that nourishes the health of the bone; reducing the risk of fractures. Cucumbers also have antioxidant properties, thanks to phytonutrients lignans, flavonoids, and cucurbitacins.

So now you want to add more tomatoes and cucumbers to your diet, right? We’re bringing you savory fruit and veggie popsicles 4 ways so you can have frozen savory popsicle goodness for days. Because that’s just what you need to cool off from the summer heat, or after a good sweat. Popsicles make a tasty way to hydrate too, perfect for the kiddos that can’t seem to drink enough water.

Now for the flavor lineup:

Strawberry Basil Popsicles, a sweet snack made with strawberries, basil, and Village Farms Cherry No. 9 Fall in Love Again® tomatoes
Peaches n Cream Popsicles, a creamy blend of peaches, coconut milk, honey and Village Farms Lorabella Blossom™ tomatoes.
Cucumber Melon Popsicles, a refreshing mix of honeydew melon, fresh mint, and Village Farms Scrumptious Mini® cucumbers.
Blueberry Tea Popsicles, a tangy and caffeinated treat with wild blueberries, brewed tea, lemons, honey and Village Farms Cabernet Estate Reserve® tomatoes.
We’ve got the bases covered with these savory fruit and veggie pops to fit any taste preference… sweet and earthy, smooth and creamy, cool and fresh, tangy and err caffeinated (or decaf if that’s your style),

Not only are these Savory Fruit and Veggie Popsicles tasty, but they are very easy to create at home, all you need is a blender and popsicle molds (or ice cube trays/ dixie cups + popsicle sticks).

Cheers to more Savory Fruit and Veggie Popsicles! Which flavor do you want to try first?

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.

Village Farms to place cannabis crops in Delta greenhouses


As seen on HortiDaily on June 7villagefarmsemerald

Village Farms is getting into cannabis production. The company made an official announcement of a new joint venture agreement with Emerald Health Therapeutics, which will convert an initial 25 acres of their Ladner, B.C. greenhouse facility into a state of the art glasshouse for the annual production of 75,000 kilograms medical, and if permitted by applicable law, non-therapeutic cannabis for the adult-use market.

Village Farms, currently one of North America’s largest growers of greenhouse produce, says that the launch of the joint venture is a transformational opportunity to grow ‘a substantially more profitable agricultural product’. “Based on our conservative market pricing forecasts and yield projections, conversion of our Canadian greenhouse facilities to cannabis production could generate revenue of 10 to 15 times that of our current Canadian vegetable production with EBITDA margins potentially expanding to more than 50% compared with our current Canadian vegetable margins”, Village Farms CEO Mike DeGiglio said.


Village Farms CEO Mike DeGiglio speaking in April 2016 at the Indoor Ag-Con.

B.C.-based Emerald Health Therapeutics holds a license to cultivate and sell medical cannabis flower and oils out of its facility located in Victoria. By teaming up with Village Farms, the joint venture aims to become the lowest-cost, highest-quality cannabis producer in Canada, with a targeted production cost of less than 1.00 Canadian dollar per gram.

The transformation of the 25 acres in Ladner is the first step of the new partnership. The potential conversion of all of Village Farms’ Delta, BC greenhouse operations, if the applicable options were exercised, would conservatively be expected to yield approximately 300,000 kg of cannabis annually. Village Farms and Emerald believe this has the potential to fill a substantial portion of the potential Canadian production gap for both medical and non-therapeutic adult-use cannabis.

Village Farms’ move into the cannabis space does not come as a complete surprise. In February last year, CEO Mike DeGiglio already expressed interest in this new ‘cash crop’ during a television interview with “We will be building greenhouses, expanding our distribution model where we market for our partners who grow and we will also look at alternative crops,” he then said.


DeGiglio now added that aside from their latest cannabis venture, Village Farms will remain committed to its existing greenhouse produce business and that the company does not expect that the cultivation of cannabis will have a material impact on its existing produce production and distribution business. “We remain steadfastly committed to our existing produce business. We will continue to provide our customers with the premium-quality products they have come to know and expect throughout our 30-year history,” DeGiglio said. “In fact, the favourable economics of cannabis production are expected to provide Village Farms with the financial strength and resources necessary to further expand and solidify our industry-leading position. We fully expect to continue to expand capacity in our produce business to meet customer demand by exploring consolidation opportunities, as we have successfully done in the past, and through organic initiatives at our U.S. operations.”

The Village Farms locations in Ladner are state of the art glasshouses that use specially developed technologies to use methane gas from a local landfill to generate heat and electricity to grow tomato crops.

Click here for Village Farms press release “Village Farms International and Emerald Health form Joint Venture for Large-Scale Greenhouse Cannabis Production”

Village Farms Celebrates Local During BC Greenhouse Veggie Days


DELTA, BC – Village Farms is celebrating local this week by participating in BC Greenhouse Veggie Days as a member of the BC Greenhouse Growers’ Association. BC Greenhouse Veggie Days was created to promote buying local, fresh, nutritious veggies provided by the greenhouse sector.

The event runs from Friday, May 26 – Saturday, June 3. During that time shoppers will see products stickered with the BC Greenhouse Veggie Days logo and point of sale materials highlighting local produce at 140 participating Real Canadian Superstore, Overwaitea and independent store locations throughout British Columbia, Canada.

The event culminates with in-store visits by greenhouse farmers for most of the day on June 3 at the participating retailers.  Village Farms will also be sampling exclusive varieties of tomatoes and provide giveaways for participants of the event.  “We are excited to be participating in BC Veggie Days again this year.  It is a wonderful program that provides greater awareness of the greenhouse sector and gives consumers the chance to talk to our farmers about Village Farms sustainable growing methods,” said Helen L. Aquino, Director of Brand Marketing & Communication for Village Farms.”

Set the Scene for Summer


by Zest My Lemon

Memorial Day is an American holiday observed on the last Monday of May. It honors the men and women who died while serving in the U.S. military. Formerly known as Decoration Day, it originated in the years following the Civil War and became an official federal holiday in 1971.

To many it’s also considered the unofficial start of summer. A time to enjoy the outdoors with friends and family when grilling season finally comes back into play. A time when seasonal produce starts growing strong and the farmers markets are far from scarce. There’s nothing like serving up refreshing summer salads filled with fresh flavors alone or as a side dish to complement any BBQ.


My love for Village Farms tomatoes is real. There are so many different vibrant and delicious types to choose from you just can’t go wrong. With just the right amount of sweet and savory to level out my taste buds they are extremely versatile and filled with many health benefits. They are rich in lycopene and full of other essential nutrients and antioxidants. So really what’s not to love? What even better….you aren’t limited to seasonality. Village Farms grows in sustainable greenhouses so you can have the taste of summer all year-round.

A few tips for choosing tomatoes – I make sure they are firm and deeply colored with a sweet earthy smell. I store them at room temperature for the optimum flavor and lay the larger tomatoes stem side down to keep them fresher longer. I let them ripen so they are slightly soft, juicy and bursting with flavor in my dishes. One of my all-time favorite tomato pairings and a wildly popular meal addition these days is avocado. The sweetness of the tomato mixed with the creaminess of the avocado creates a medley of goodness.

Maverick Mix® Tomacado Summer Salad

Village Farms Maverick Mix® tomatoes are just right for this recipe because they contain a mix of 4 to 6 exclusive varieties each with a distinct shape and flavor and they create a beautiful and colorful presentation. They are hand-picked at the peak of flavor so each one is simply perfect.

This Grilled Corn, Tomato & Avocado salad with hemp seeds screams everything summer and is filled with refreshing flavors. The smokiness of the grilled corn, the citrusy burst of the lime, the fresh cool flavor of the cilantro and the nuttiness of the hemp seeds combined with the sweet tomato and creaminess of the avocado create a luscious burst of mouthwatering goodness. So grab a bowl and head to the pool – summer has officially arrived!

This post and recipe were created exclusively for Village Farms and originally appeared on Zest My Lemon.

Fiesta Like There’s No Mañana


by Diana Pittet

Cinco de Mayo is not what you think it is.

The Fifth of May does not mark Mexican independence from Spanish control. That’s Diecisés de Septiembre, or the Sixteenth of September. Nor is the day celebrated throughout Mexico. Only the State of Puebla considers it a holiday.

So what exactly is Cinco de Mayo?

On May 5, 1862 (52 years after September 16, 1810), the Mexican Army did the extraordinary. Numbering only 2,000, Mexican troops defeated the French–6,000 men strong—at the Battle of Puebla.  Under the leadership of Napoleon III, the French army was strategizing the occupation of Mexico to establish a Latin empire there. Although Mexico’s victory at Puebla did not stop its eventual occupation by the French in 1863, it did foster a sense of national unity, strength, and patriotism. This is the reason it is celebrated every year in Puebla.

North of the border and elsewhere in the world, Cinco de Mayo has transformed into a celebration of Mexican culture, cuisine, and drink. Nothing wrong with that! What better way to commemorate this than with two Mexican classics–salsa and tequila. These two recipes center around Village Farms produce, and rightly so. Village Farm tomatoes and cucumbers capture the vibrant, in-season flavors of Mexico’s extraordinary cuisine.

Recipe: Sinfully Sweet Campari® Fresh Tomato Salsa

Recipe: Luscious Long English® Cucumber Margarita

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.

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.

Maverick Mix® Tomato and Egg Bake


The first recipe, colorful Maverick 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 Maverick 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 Maverick 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 Maverick 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


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


Grilling up a Tasty Summer!


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


    Village Farms uses technology to increase efficiency & produce better crops.


    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;



    Delta greenhouse already generates heat, electricity from waste


    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:


    Village Farms Celebrates 2nd Annual BC Veggie Day With Locally Greenhouse Grown Veggies.


    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.


    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 Participates in 3rd Annual Indoor Agriculture Conference


    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.


    Village Farms Announces New Corprate Chef Darren Brown

    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 and Florida Organic Farms Agreement



    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”.


    Exclusive partnership between Axia Seeds and Village Farms


    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 mouthfeel 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


    This summer, Village Farms proudly reopened a reconstructed phase of their Marfa greenhouses in West Texas. The facility is completely renewed and back in production. Village Farms Texas Regional manager Jan Korteland was so kind as to give us an update about the new greenhouse.

    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 /


    8 Totally Awesome Tasty Delectable TOV® Facts


    8 Totally Awesome Facts You Need to Know About Village Farms Delectable TOV® Tomatoes!

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