Robertson Valley Farm
380 Valley Road S7K 3J6 Saskatoon, SK, Canada

LAST WEEKEND AT ROBERTSON VALLEY FARM! Brooke, your friendly manager at Spring Creek Garden’s 380 Valley Road location is set up for one more weekend before the season ends. The store hours are Friday October 16 to Sunday October 18 from 10-5. You can stock up on potatoes, carrots, beets, small pumpkins and other seasonal fresh vegetables. Robertson Valley Farm is also offering its fresh picked caselot special of ripe tomatoes. Buy 20 lb or more for 1.50/lb. Call the store at 306-382-9544 for more info or to reserve an order.

THANK YOU, SASKATCHEWAN! Thanks to your overwhelming support (and a weather-shortened season) we are now sold out of pumpkins. If you still need something to carve on Halloween DO NOT FEAR! Spring Creek has graciously supplied us with more pumpkins along with all the great produce they already provide for our market store. The patch will also still be open for a nice autumn stroll so come out and enjoy what's left of the pre-winter weather! Available in store:... -Pumpkins -Squash -Potatoes -Carrots -Onions -Celery -Brocoli -Kohlrabi and more... Thanksgiving hours: Friday to Monday 10am - 5pm See you soon!

Fall is fast approaching here at Robertson Valley Farm. Come and join us at the market stand and greenhouse for wonderful fall decor and mouthwatering squash varieties. In our greenhouse we currently have the following in stock: Mini white and orange pumpkins, gourds, a variety of acorn squash, sunshine and buttercup squash, flat white and rouge pumpkins, pie pumpkins, white pumpkins, goblin pumpkins, a large size variety of jack-o-lanterns, and our prized giant pumpkins. To... kick off our season we are holding a contest to win one of our giant pumpkins! Rules to Win: 1) Follow Robertson Valley Farm on Facebook and Instagram. 2) Post your best photo of our pumpkins with the hashtag #RVFPumpkins 3) We will pick a winner on October 25th 2020 4) Good Luck!

We have now opened our greenhouse for pumpkins and squash. We currently have the following in stock: Mini white and orange pumpkins, gourds, a variety of acorn squash, orange and white spaghetti squash, sunshine and buttercup squash, flat white and rouge pumpkins, pie pumpkins, white pumpkins, goblin pumpkins, a large size variety of jack-o-lanterns, and our prized giant pumpkins. To kick off our season we are holding a contest to win one of our giant pumpkins!... Rules: 1) Follow Robertson Valley Farm on Facebook and Instagram. 2) Post your best photo of our pumpkins with the hashtag #RVFPumpkins 3) We will pick a winner on October 25th 2020 4) Good Luck!

Here on Robertson Valley Farm we know a thing or two about squash. Not only how to grow it but how to cook with it too! It's no surprise when people ask us how to best enjoy this lovely vegetable and, since sharing is caring, we have decided to share our AWARD WINNING soup recipe with all of you! This would also be a good time to, once again, thank the great people at The Local Kitchen in Saskatoon for letting us use their space. Definitely check them out!... Now, onto the soup! 1 Large Squash (Sunshine or Buttercup work best) 4 Apples (preferably granny smith) 1-2 Sweet Red Pepper(s) 1 White or Yellow Onion 4-6 Cups Chicken Stock 1 Cup of Heavy Cream 1 tsp. Cinnamon 1 tsp. Ginger 1 tsp. Chili Powder 1 tsp. Lemon Zest Salt and pepper to taste Instructions: 1. Halve squash and scoop out guts/seeds. Cut each half into quarters and bake on a lightly greased baking sheet for ~40 mins at 350F or until any of the edges start going from brown to black. 2. Break down apple, red pepper, and onion, removing skins, seeds, and any fibrous parts. Fry all together in a frying pan until soft and onions turn translucent. Remove from heat. 3. Combine squash and stock in a large soup pot and bring to simmer over medium heat. Turn down heat to medium low and add fried vegetable mixture from step 2. Use an immersion blender to blend mixture until smooth. (Note: If you do not have an immersion blender you can transfer to a blender or food processor if it will fit). 4. Add cream and continue to blend until completely smooth. If chunks still remain (such as missed vegetable skins) you can run it through a metal sieve to remove. 5. Blend or whisk in spices and lemon zest until satisfied with taste. Additional notes: Amounts listed in ingredients list are good places to start but you will likely need more (until you can taste them and there is a little heat at the back of the throat). Serve hot. For the full "award winning experience" ladle into bowls and top with creme fraiche, maple syrup, bacon bits, and chives. Enjoy!