Thistle Hill Farms

Thistle Hill Farms Hello, we’re Thistle Hill Farms, a family market garden that is located outside of Buck Creek. We grow using natural practices, tractor free & spray free.

We are passionate about soil biology and grow chemical free, using natural practices. Choosing the most colourful, beautiful & tasty produce, flowers & herbs. Thank you for clicking onto our page, it means the world to this little market garden family! Our growing area is located in Central Alberta in Zone 3B. We grow a large range of greenhouse and field vegetables, herbs and edible flow

ers. We also work alongside other local farmers to offer you the best in honey, maple syrup, plant based items, beef, pet food and eggs. Year round we offer either pick up or delivery on online orders. Find us at many local farmers' markets in the area as well. Feel free to follow our journey on our Instagram, Tik Tok or YouTube Page

thistlehillfarms.ca

05/31/2026

Eating like you respect your self is a game changer! It’s not restriction, it’s higher standards.

Farmers’ market helps elevate our daily meals with products that are made fresh weekly, produce and meat that is grown, raised and sourced locally. It all makes a huge difference on our overall health and sense of community.

Today we will be set up at the rainy until 3pm with beautiful chemical free and hand picked asparagus! Choices are 1/2 and 1lb bundles. Plus a Sunday special of mix and match any two greens for $6! Row 4 near the south doors.

Howdy folks, here’s a little end of May update for ya! Finally some beautiful weather!! The asparagus patch is happy wit...
05/29/2026

Howdy folks, here’s a little end of May update for ya! Finally some beautiful weather!! The asparagus patch is happy with the warmer nights. Many and more transplants have found their forever homes. We’ve planted all of our tomatoes, hot peppers, rainbow chard, kales, flowers, some of our artichokes, kohlrabi, cabbage and broccolini. Us and pigs are w**ding everyday, loads of spring dandelion to munch on! All things considered with a slower start to the growing year, everything is looking wonderful!

Our crew will be out and about this weekend at markets, we would love to see you!
📍Sylvan Lake from 3pm-7pm on Friday.
📍Downtown Edmonton from 10am-3pm on Saturday.
📍Old Strathcona from 8am-3pm on Saturday and 11am-3pm on Sunday.

We’re officially slinging produce on lakeshore drive again! 🥰
05/22/2026

We’re officially slinging produce on lakeshore drive again! 🥰

Beet Green Holubtsi and Crispy Smash Patty - Market MealSomeone at the market recently said they had no idea what to do ...
05/20/2026

Beet Green Holubtsi and Crispy Smash Patty - Market Meal

Someone at the market recently said they had no idea what to do with beet greens and that got me thinking about sharing some of our favourite ways to utilize them. This dish turned out absolutely delicious and super easy. Using our locally grown produce, organic jersey cream and our neighbours ground beef!

Started with cooking two cups of rice and let that cool enough to work with. Sautéed up, diced onion and garlic, then added it to our rice alongside, salt, pepper, Italian seasoning and crushed dried Japanese kale. Blanch the beet greens in boiling water for 10 seconds and then dunked into ice cold water. Once cooled, squeezed all the water out. Lay the leaves out flat and scoop the rice mixture onto the each leaf near the bottom, leaving enough room to wrap the sides in, similar to a burrito. Add completed rolls into a greased baking pan. Once you’re fully done, start on your sauce. Make a rue out of equal parts butter and flour, I used 4 tablespoons of each. Once combined and cooked out a little bit, slowly add about 2 cups of heavy cream and 1 cup of chicken or veggie broth. Get the consistency to where you like it but note that it will thicken in the oven. Season the sauce heavily with salt, pepper, garlic and onion powder. Pour sauce onto the rolls and wrap in tinfoil. Bake at 350F for about 45 minutes. Garnish with lots of freshly chopped dill, you could also add dill into the sauce when you season it.

Closer to showtime, I started with the smashed patties. Made the classic burger mixture of seasonings, onion, garlic, egg and breadcrumbs. Smashed them nice and thin with the help of a layer of parchment paper and a metal flipper. Created a little salad out of slicing up, loose leaf lettuce, maché greens and topped it with arugula flowers.

May Long Update!We’ve decided to start attending the Sylvan Lake Farmers’ Market next Friday, May 22nd and the Downtown ...
05/15/2026

May Long Update!

We’ve decided to start attending the Sylvan Lake Farmers’ Market next Friday, May 22nd and the Downtown Edmonton Farmers’ Market on Saturday, May 30th. Due to spring being a little behind, but this will allow us to continue to transplant into the field, rotate our animals, pickle and much more. Thank you for understanding and we look forward to serving you this summer. As always you can find us at the Old Strathcona Farmers’ Market every Saturday and Sunday.

Recently received six dumps of well aged manure from our neighbour. We’ve been wheelbarrowing and spreading it out in all of the beds. In the field we transplanted out, burdock root, shallots, early leeks, red, white and sweet onions already. A couple of beds of carrots got seeded out. Garlic, rhubarb, asparagus, sorrel have popped their heads up to say hello! Don’t forget about the endless wedding… Many, many more transplants await their forever homes but the next run of warm nights here start after the weekend, so we shall wait…

Happy to announce that our first batch of greenhouse tomatoes are starting to bear fruit!! We have four larger varieties off to a great start and today we transplanted bush tomatoes, basil, peperoncino and scotch bonnet peppers.
Every week we are harvesting loose leaf lettuce, beet greens, spinach, arugula, tatsoi and easter egg radish!

Our animals are doing amazing, across the board. Chickens and ducks are laying beautiful eggs. We enlarged the goats pen and they have been enjoying the extra space to run around! The piglets grow in front of our eyes and are ready to wean and get onto w**ding!!

Happy long weekend folks!!!

Great post!! 💛🌿
05/14/2026

Great post!! 💛🌿

🌿 DANDELION LORE 🌿

Before we talk about eating it or making medicine with it... let's talk about what this plant has meant to humans across thousands of years of history.

Because the lore of the dandelion is genuinely wild.

Let's start with the name...

"Dandelion" comes from the French dent de lion... lion's tooth... named for those jagged, toothed leaves. Its botanical name Taraxacum traces back through Latin to Arabic... and the Arabic back to Persian... where it likely meant "bitter herb."

Arab physicians were the ones who gave it its scientific identity, and they were prescribing it medicinally as far back as the 10th and 11th centuries.

The officinale part of its name? That means it was officially stocked in monastery apothecaries as medicine. Even its Latin name is bragging about its usefulness.

But the folk names... the folk names are where it gets really good....

Blowball. Witch's Gowan. Fairy Clock. Fortune Teller. Wish W**d. Priest's Crown. Piss-a-bed. Sh*t-a-bed.
Yes, really. Both of those were real names for this plant. The diuretic reputation has been ancient and earned.

Now... the Celtic lore...

The dandelion was sacred to Brigid... the Celtic goddess of hearth, healing, poetry, and spring. It was considered her flower specifically because it was one of the very first plants to bloom after winter... its golden face appearing right around Imbolc, her festival at the start of February. It was said that Brigid nourished the young lambs of spring with the milky sap of the dandelion flower. In one old Irish legend, Brigid herself plucked a dandelion and asked it "tell me, O little sun-flower, which way shall I be going?" and a bee flew up from its heart to guide her.

Lady Wilde, the Irish folklorist, recorded that dandelion was "the herb for things that have to do with fairies."

Celtic tradition also used the dandelion as a messenger plant. Blowing the seeds was a way of sending messages to loved ones who had died... communication across the veil. Druids used dandelions in divination, believing the direction the seeds travelled in the wind carried the answer to a question.

And then there was the clock tradition....

Rural children across Britain and Ireland would count the number of puffs it took to blow all the seeds off a dandelion head to tell the time. If it took three puffs... it was three o'clock. Imprecise by any watch, but deeply embedded in everyday life. Hence the folk names Fairy Clock, Shepherd's Clock, Peasant's Clock, Tell-Time, One O'clocks.

The wishes came from the same place.

Blow all the seeds in one breath... your wish is granted. Blow and count the seeds that remain... how many years until you marry, how many children you'll have, how many years you have left to live.

Every culture that ever encountered this plant attached magic to those floating seeds. 🥹

In Greek mythology, Theseus ate dandelions for thirty days to fortify himself before fighting the Minotaur.

In Victorian flower language, giving someone a dandelion meant faithfulness and a desire for their dreams to come true.

In Japan, the dandelion... tampopo... symbolizes loyalty and affection. Entire horticultural societies formed to cultivate and admire new varieties.

In the 16th century, the herbalist Matthiolus recorded that "magicians say that if a person rub himself all over with dandelion, he will everywhere be welcome and obtain what he wishes."

And then sometime in the 20th century... we decided it was a w**d....

We started poisoning it. Pulling it. Breeding it out of our lawns in pursuit of a monoculture of grass that feeds nothing and means nothing.

A plant that sustained human life, fed pollinators, carried our wishes to the wind, guided Celtic goddesses, and showed up in the mythology of cultures that never even spoke to each other... became Public Lawn Enemy Number One.

There is something genuinely sad about that.

The dandelion didn't change. We did.

Next up... what to do with this magnificent, misunderstood plant. 🌿

Drop a 🌿 if you've always loved dandelions, or a 😬 if you've loathed the lion. No judgment. It's not too late to start loving them!!

05/09/2026

This easter egg blend is such a stunner with the princess colouring, perfect for Mom this Mother’s Day! If you would like to snag a bundle or two of these tasty radishes, visit us at the Old Strathcona Farmers’ Market. We’re located in row four and we brought the largest harvest of year with us!!
👑

05/01/2026

Our first batch of piglets from Sweet’s litter, are enjoying being able to go outside and play! They get the zoomies often and love snacking on vegetable peelings from our recent pickling days.
💕
Sour’s litter is about a week and half away from regulating their own body temperature and can join their cousins outside.
💕
Looking forward to having these wonderful animals breaking up pasture land and help us w**d this year. Cutest tractors ever!!!!
💕

04/25/2026

If you enjoy eating great quality food, we highly recommend popping by your local farmers market!! You can find our family operated booth, in row 4, near the south doors at the Old Strathcona Market. It will be Kailyn and Zeb rocking out the Saturday shift! Down below is what we have in stock this weekend. First come, first serve. Please message us if you would like to pre order, especially if you plan on coming down on Sunday.

Fresh Greens
~Spinach
~Loose Leaf Lettuce Blend
~Arugula
~Beet Tops
~Tatsoi (mix between bok choy and spinach)

Micro Greens
~Pea Shoots and Tendril
~Broccoli
~Purple Kohlrabi
~Red Amaranth
~Radish
~Wheatgrass / Catgrass
~Blends

Other Veggies
~Easter Egg Radishes
~Fingerling Potatoes
~Black and White Daikon Radish

Jarred Items
~Pickled Carrots, Beets, Onions and Radish
~Green, Red, Ginger & Turmeric, Garlic & Dill and Cajun Sauerkraut
~Garlic, Onion, Shallot and Super Greens Powder
~Dried Kale, Greens, Herbs and Onions

Tonight is the last outdoor Sylvan Lake Farmers’ Market of the year! It’s a privilege being your local farmer. Come stoc...
09/26/2025

Tonight is the last outdoor Sylvan Lake Farmers’ Market of the year! It’s a privilege being your local farmer. Come stock up your fridge with fresh goodies, we’re here until 7pm.

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Lacombe, AB

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