Eurosa Farms Victoria, B.C.

Hans and Debbie Bulk and family

Eurosa Farms was born Eurosa Gardens back in 1979. Hans is 3rd generation greenhouse rose grower whom immigrated from the Netherlands. He found the climate in beautiful Brentwood Bay, on the Saanich Inlet, north of Victoria becoming for growing flowers. Along with the help of wife Debbie, Eurosa quickly developed a reputation for quality cut flowers, and to this day are the only rose grower on the island.

In 2005 Eurosa Gardens made the transition to include produce, thus becoming Eurosa Farms.

Their dedication to the health of their consumers, as well as the welfare of the environment has led them to taking a holistic approach to growing. They have integrated a pest management system which uses insects along with over a dozen different biological control agents to control pest levels. This pesticide and herbicide free method of growing produces peppers, cucumbers and tomatoes of the highest quality. Son Paul is taking the reins of the farm into the next stage of production of premium quality peppers and tomatoes. We are proud to have the Eurosa Farm family part of Vancouver Island Produce.

Eurosa Farms Four Pepper Salad

1 red Eurosa sweet bell pepper, cored and seeded
1 yellow Eurosa sweet bell pepper, cored and seeded
1 orange Eurosa sweet bell pepper, cored and seeded
1 green Eurosa sweet bell pepper, cored and seeded
A small sweet onion pled
¼ cup fresh basil leaves, or parsley
Coarse salt and fresh ground pepper
1 Tablespoon vinegar
1 Tablespoon sesame oil or olive oil
¼ cup crumbled feta cheese

Slice Eurosa peppers and onions into small pieces and place in a large bowl. Add basil or parsley and sprinkle with salt and pepper. Add vinegar and oil, mix well. Cover and refrigerate about 1 hour. To serve, toss salad again and add feta cheese. Enjoy this low fat, low calorie salad. Serves 6-8.

Eurosa Farms Quadruple Goodness

1 red Eurosa pepper julienned
1 yellow Eurosa pepper julienned
1 orange Eurosa pepper julienned
1 green Eurosa pepper julienned
1 small sweet onion
Salt and fresh ground pepper
1 Tablespoon olive oil or sesame oil
1 Tablespoon balsamic vinegar
¼ cup chopped walnuts
¼ cup raisins
1 garlic clove, minced
Garnish with fresh basil leaves

Place all 4 julienned peppers into a large bowl. Cut the sweet onion into thin slices and mince the garlic; add both into the bowl. Lightly sprinkle with salt and pepper. Add both vinegar and oil. While mixing, toss in the walnuts and basil. Before serving add raisins. Serves up to 8.