Digable Roots

Another attempt at growing popcorn for your farmer's market snacks next year🌽. Seems to be growing pretty good! Next to them is our chickpeas from which our falafel is made.

Today, we also moved our heritage meat birds onto pasture. At just five weeks old they have all the instincts to forage and do the crazy chicken things they do. It's our first time with this breed and I am hoping they cooperate with a free range life without interfering with the vegetables. We'll see how it goes!

A big thanks to our small team of hard working people that make this farm to table food truck thing work. You are very much appreciated.

See you at the , and this week.

Bean threshing 2.0. If you have ever seen a dried bean or chickpea on our menu, rest assured we grew it. Here we are trying a new method of small scale threshing that uses an air compressor to separate the chaff from the beans. Seems to be working pretty good! Bean burgers, falafel and frijoles will be back on the menu this year!

Introducing the sugar loaf. Don't let the name mislead you, this one is quite bitter.

This is the only variety out of three endives that didn't bolt this season. A fall crop of the other two are on their way. In case you're interested this romaine-like vegetable is very winter hardy as well. Even after a good frost you can peel back it's frozen outer leaves to find this in the middle. I am a bit surprised the other varieties went to seed. My understanding was that this family is biennial and doesn't usually flower until the second year. Anybody have some insight on this?

Endive and radicchio are some of my favourite vegetables. The bitterness lends itself well to salty, sweet and sour things. Will be a good companion for all the local fruits and berries coming into season right now!

This week we will be at the Woodgrove Mall for the Aaron Pritchett concert on Saturday, then Esquimalt Market on Monday evening.

For those of you that missed us, we are up and running again!

After a serious conversation with our fridge (and a new part) it has decided to stay with us. One of those "If you can't stand the heat, get out of the kitchen" type conversations.

This week find us at the Esquimalt Farmers Market, Errington Farmers' Market and Cedar Farmers Market.

The "Banh-mi" is back! Find it at Maffeo Sutton Park on Saturday August 6th for .

Yes, banh-mi's are traditionally served on a soft, crusty baguette so that's why it's in quotations. Here it's on our sourdough but the flavors are all there.

Hickory smoked ham, pate, cucumber, marinated carrots, basil and chili garlic mayo.

Introducing the farm animals!

They all have their job here and they do it well. It comes naturally after all. They bring a lot of biodiversity to the farm and each make their contributions to the vegetable garden as well.

A few shots from today's menu .

Schnitzel bunwich, apple slaw, remoulade

Salad with peas, carrots, cashews, miso dressing

We have a lot of peas on the way so you might find this salad again in the near future. The dressing is made with our own fermented miso using chickpeas instead of the traditional soybeans.

As for the schnitzel, that's it for this year. You might find it on a menu 2023!

Hello. This is Digable Roots Farm. A farm to table food truck. By that I mean we have our very own farm that inspires what we put on the menu, which is always something new and in season!

Our farm raises the pork and chicken for our sandwiches. The pigs are a heritage breed cross, pasture raised and fed vegetable scraps and grain. The chicken, a pure heritage breed and pasture raised in the garden for fertilizer and a good diet.

We also have ducks and layer hens for eggs and general entertainment.

We grow vegetables on a half acre. Our practices include no-till, cover cropping and a regenerative mindset without use of pesticides or herbicides. There is no veil over what we do here, I'd be happy to set up a farm tour with you.

Our previous Instagram account was deleted. Any Facebook followers interested can find us at our new page