People, Passion & Purpose —This is Pattison Farms
Just outside Courtenay, nestled in the heart of Black Creek, lies a farm with a passion for growing clean, local, organic food—and a legacy that stretches back over two decades. Welcome to Pattison Farms, where every tomato, cucumber, and leafy green tells a story of care, tradition, and deep respect for the land.
As one of Vancouver Island’s largest certified organic farms, Pattison Farms operates under the rigorous standards set by the Canadian Organic Regime. This means no chemicals, no synthetics, and 100% traceability, right down to the very square foot where a seed was planted. With 15.5 acres of land, including eight greenhouses, the farm grows almost year-round—planting in late January and harvesting through to late fall. While December offers a short pause to repair tools and reset, the team is quickly back to seed orders, planting plans, and greenhouse prep.
“We can go back to 2002 and tell you exactly what grew where,” the Pattison's explain. “Everything that comes on the farm is an input; everything that goes off is an output—and it’s all accounted for.”
But organic certification isn’t just about compliance—it’s a philosophy. One that values healthy soil, healthy food, and healthy communities.
“That variety isn’t even available anymore—we’ve kept our own seed for 25 years. It’s a real tomato. Sweet. Robust. Honest.”
Each year, Pattison Farms grows upwards of 124 different varieties of vegetables, adapting to the local climate while preserving heritage seed lines—including tomatoes once used by Campbell’s in the 1930s.
“We work hard, but it’s meaningful work,” they say. “We grow food that feeds people in our community.”
With climate change making outdoor farming increasingly difficult, Pattison Farms continues to innovate with greenhouse expansion, ensuring a stable supply of local food.
“We can grow 12 months a year now, and that matters. We need food security. We need to shorten the distance between field and fork.”
For Pattison Farms, education is as important as production. They encourage customers to shop seasonally and know their farmers.
Don’t just talk aboutsupporting local—get out there and do it. Eat in season. Freeze your blueberries in the summer, so you’re not hunting them in January. That’s how we build resilience.”
Their advice is simple, yet revolutionary in its wisdom: "Eat your veggies. Eat what’s in season. And don’t be afraid of fresh food."
At Edible Island, we’re proud to bring you farm-fresh flavour direct from Gerry and Dagmar Pattison and their dedicated team. Season after season, Pattison Farms fills our produce section with vibrant greens, juicy tomatoes, crisp cucumbers, and so much more—each crop grown with care and intention.
Taste the difference. When food is grown with deep respect for the land and a true passion for health, it doesn’t just nourish—it strengthens our entire community.
Visit Pattison Farms at 2124 Dinzi Rd, Black Creek. Their farmstand is open daily until 5pm throughout the summer.
🌱 pattisonfarms.ca | 📞 250-897-2150
Written by Sita Huber for Edible Island as part of our seasonal Meet Your Local Farmer series.
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