VOICE (V): What are your farming principles?

 

Brian (B): We are not officially certified organic, but we follow organic principles in everything we do. For me, it is all about balance, just like in nature. The most important thing is healthy soil. If we care for the soil and treat it right, it will take care of the plants.  We build up the soil using compost, manure, and cover crops, and we strive to encourage a diverse range of microbial life. We also focus on diversity. The more living elements we have on the land, the healthier and more balanced the whole ecosystem becomes. For example, if we've got aphids, we want ladybugs around to eat them. So we create an environment that invites them in. We have set up birdhouses, beehives, and even planted hedgerows with fruit trees. All to support biodiversity on the farm. This year, I have also started seed saving.

 

V: What was it like transitioning from chef to farmer?

 

B: I loved being a chef, but I had reached the end of that chapter. I have always appreciated food and had an interest in farming. Yet I honestly never thought we would be able to afford land to farm on. Cooking, in a way, was my way of connecting to food and farmers. We had a Vegetarian restaurant called The Bar None Café in downtown Courtenay almost 20 years ago. When that closed, I ended up working on a local organic biodynamic farm for the summer. They mentored me, and they still come by to visit us sometimes, which is great. I also taught myself through reading organic farm books, magazines, and authors like Eliot Coleman. And honestly, it feels so good to work outside now… not stuck under fluorescent lights all day!

 

V: What's a typical summer day like for you?

 

B: I am usually outside by six in the morning. I start the day by walking around the farm and making a list of things to get done. Our schedule depends on the day of the week. For instance, Sundays and Mondays are big harvest days. That's when we pick, wash, and pack for local grocery stores. We also collaborate with other farmers and sell to places like Dent Island Lodge and other resorts. And of course, there's always weeding to do!

 

V: What is the Black Creek community like?

 

B: It's been incredibly welcoming. We have made a lot more friends here. Honestly, I feel more connected to the people in this community than we ever did during the 18 years we lived in Courtenay. (Funny enough, that's exactly what Lia said, too!) I have also been a volunteer firefighter with the Oyster River Fire Department for the past eight years.

 

V: How did you come up with the name Clever Crow Farm?

 

B: When we lived in Courtenay, there were always a bunch of crows hanging around our place. In the evenings, we would sit and watch them. They were so entertaining. There were many nut trees in the neighbourhood, and we started noticing that the crows would grab the nuts, fly out to the road, and drop them right in front of moving cars and trucks to crack them open. It was wild to watch. They are smart and always figuring things out, getting into stuff. So when we started the herb, spice, and sea salt side of the business, we thought a crow felt like the perfect fit.

 

V: What does farming mean to you?

 

B: I like the rhythm that farming brings, moving with the seasons, staying connected to the ground, and growing our food. There is even a kind of hibernation period in January and February, which gives us time to rest and reset. I also really appreciate the personal connections farming has helped us build with our community and customers. Plus, there is a comforting sense of security in growing our own food. That means a lot to me.

 

V: Lia, what does food mean to you?

 

Lia (L): Food is what nourishes our bodies. Everyone needs it. But food in your community is even more important. It is about growing food for the people around you and helping others learn to harvest their own. That way, we can make sure our community stays healthy and well-fed with delicious food.

 

V: What was the first product you made as Clever Crow Farm?

 

L: The first product I ever made was Herbs of Comox Valley: our local take on Herbes de Provence. The second was Taco Seasoning, which quickly became an all-time bestseller. From there, the line grew to include eleven different salt and spice blends! We even used to make our own salt, going through the entire salt-making process ourselves. But now, we source our salt from Gathering Place Trading Company.

 

V: What's your favourite product you make?

 

L: Probably our Edible Flower Sea Salt. It's got Hawthorn, Calendula, and Bachelor's Button flowers in it. When we first moved onto the farm, we didn't even know what a Hawthorn tree was — we almost cut it down because it was blocking the mountain view! But the next spring, it bloomed beautifully. We have grown to love those flowers and include them in our products.

 

V: What are you passionate about?

 

L: I am very passionate about reading everything I can about food, experimenting with flavours, and making dishes that are both beautiful and delicious. I have always worked in the food business and customer service. I love nourishing people and inspiring them with new ideas for dinner, using unique ingredients, and introducing them to new cuisines. 

I spend a lot of time mixing recipes in my head before I even start cooking. And, it usually works out! Just last week, I created a new product: Kimchi chip dip. I found the recipe in a Molly Baz cookbook, and it's been flying off the shelves! It pairs well with chicken wings, celery sticks, and of course, locally made corn chips. I am also really excited about our new fridge this year. It's helping me expand my creative range with things like boxed salads, and it beautifully displays our fresh products.

 

V: Any plans or hopes for the future?

 

L: Honestly, we feel it’s enough. We are happy with what we have now and everything around us.

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