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4590 Koksilah Rd
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Fresh Beet Conchiglie Pasta
Fresh pasta has such a great taste and texture that it's also perfect with a simple combo of olive oil, parmesan, and optional fresh herbs.
Pasta is vacuum-packed and has a best-before date of at least two weeks.
One 250g package of fresh pasta serves approximately two people.
Ingredients: durum wheat semolina, organic beets, organic olive oil, sea salt
Kilrenny Farm makes their pastas with grains that have no preservatives or additives, and vacuum-packs their pastas to maintain the freshness.
Kilrenny only uses the best durum semolina, whole wheat, organic spelt, and organic Khorasan Kamut (milled on Vancouver Island) in their pastas with the addition of free range organic farm eggs in selected varieties. They have been using all of these grains in their pastas since opening their pasta business in 2011.
They also grow many of their own vegetables for their sauces (tomatoes, garlic, onions, etc) and buy anything else they need locally.
Kilrenny exclusively uses solar power for making their products.
Our property in Cowichan Bay has been an active farm from the early 1920s. We have been farming organically since 1988 when we moved to the farm with our three young daughters. We were both inspired by our grandfathers' farms which led to our commitment to farming organically and sustainably.
Almost all dried pasta is made using industrial processes that are far removed from its ancient artisan roots. We make our pastas with grains that have no preservatives or additives, and vacuum pack our pastas to maintain the freshness.
We only use the best durum semolina, whole wheat, organic spelt, and organic Khorasan Kamut (milled on Vancouver Island) in our pastas with the addition of free range organic farm eggs in selected varieties. We have been using all of these grains in our pasta since opening our pasta business in 2011.
We use fresh organic vegetables or poultry from our farm, or locally-grown products whenever possible with the addition of fresh herbs for maximum flavour for our sauces.
-Deborah and Russell Fahlman