News & Events

We are proud to announce that all our products are  now made with solar power.  We are committed to working towards a more sustainable environment and are pleased to achieve part of this goal by integrating solar power into our business and everyday life.

We are open Wednesday through Sunday from 10-5. We are open on Monday and Tuesday if sandwich board out at the roadside. You are welcome to call and confirm and we also take orders if you want to ensure a particular pasta/sauce is available.

We are no longer attending the Duncan Farmers Market. Our products and many local products are available at our farm shop located at 1470 Cowichan Bay Road (turn at the hwy light by Country Grocer heading towards Cowichan Bay) We are about a mile down the road on the left. Sign out front.

We are open Thursday through Saturday 10-5 and most other days. Our sandwich board will out at the roadside if we are open or you can call to confirm.

We are no longer attending the Duncan Farmer’s Market however our shop on the farm is open with a selection of all our products and some local ones as well!

We will be not be attending this Saturdays market August 3/24. Look forward to seeing you the following Saturday. Our Farm shop will be open August 3rd.

Deborah & Russel

Wednesday to Sunday 10:00-5:00

We are open on Monday and Tuesday if the sandwich board is out at the roadside.

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Deborah and Russel

ps. If you see our sandwich board sign out on the roadside, it is an indication we are open on any given day besides the above mentioned days.

Our fresh artisan pasta is now available at the following locations:

Pomme Natural Market  in Duncan

Kilrenny Farm store – 1470 Cowichan Bay Rd., Cowichan Bay

Great Greens Market – corner of Hwy and Koksilah Rd.

Cowichan Milk Company delivery

Recently, Chef Heidi Fink blogged about her experience with Kilrenny Farm Fresh Pasta…

Of course, I came home with a box full of Kilrenny Farm products: their fresh pasta, organic marinara sauce made from their own tomatoes, gorgeous bunches of fresh chard and basil. The first thing I did was make this lasagne, which was promptly inhaled by everyone in the family. It was fresh and delicious in a way that I have never experienced before in lasagne…

Check out the full article here.

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Here’s a great recipe using Kilrenny Farm pasta & spot prawns

Saute 4 cloves of garlic (minced) until lightly golden in 1-2 tbsp olive oil.  Add 1/2 c. white wine, a couple of tbsp white wine vinegar and simmer until syrupy.  Whisk in 1 c. cream, juice of 1/2 lemon, 2 tsp lemon rind and add a couple of sprigs of fresh thyme.  Add 1 lb of spot prawn tails and cook briefly – no more than 2 min.  Serve over fresh fettucine pasta and sprinkle with fresh parsley.

Asparagus is in season right now.  Roasted asparagus is my absolute favourite! To prepare, just lay asparagus stalks in one layer on a cookie sheet, drizzle with a couple of tbsp olive oil, roll the asparagus around in the oil, sprinkle with coarse salt and bake at 400 degrees for 10-15 min.  Half way through cooking, turn the asparagus over.  The asparagus will brown a bit and caramelize and you will have a hit of intense asparagus flavour – wonderful!