Thistle Hill Farms

Thistle Hill Farms Hello, we’re Thistle Hill Farms, a family market garden that is located outside of Buck Creek. We grow using natural practices, tractor free & spray free.

We are passionate about soil biology and grow chemical free, using natural practices. Choosing the most colourful, beautiful & tasty produce, flowers & herbs. Thank you for clicking onto our page, it means the world to this little market garden family! Our growing area is located in Central Alberta in Zone 3B. We grow a large range of greenhouse and field vegetables, herbs and edible flow

ers. We also work alongside other local farmers to offer you the best in honey, maple syrup, plant based items, beef, pet food and eggs. Year round we offer either pick up or delivery on online orders. Find us at many local farmers' markets in the area as well. Feel free to follow our journey on our Instagram, Tik Tok or YouTube Page

thistlehillfarms.ca

“Flowers are used in food by someone who cares about you, and who cares about the beauty of what you are about to eat.” ...
09/03/2026

“Flowers are used in food by someone who cares about you, and who cares about the beauty of what you are about to eat.” — Mary Newman
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It’s no secret that we absolutely love our edible flower patch. They are stunning to grow, most are medicinal and the pollinators are grateful to have them! We’re lucky to have amazing regular customers that have been clearing us out weekly. Topping their beautiful baked goods, decorating for catering events and even becoming a fun snack for their reptiles! We’ve been pressing and dehydrating them for fall. Next year we aim to expand our flower garden especially with KK and Zeb’s upcoming wedding!
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08/28/2026

🍂🌾SAVE THE DATE🌾🍂

Our annual Harvest Festival is coming back to the Old Strathcona Farmers’ Market!

Join us for a weekend celebrating local food, family, community, and all things harvest with FREE, family-friendly activities and plenty of fun for everyone. 🎃

Saturday, September 26, from 8 AM–3 PM
Sunday, September 27, from 11 AM–3 PM
📍 On 83 Ave in front of the market + inside the market

Bring the whole family, friends, grab your market bags (or wait to win one in a giveaway), and come celebrate the market season with us! 🥕🍁

We’re extremely happy to announce that Zeb and Kailyn got engaged last weekend!!!! Zeb has been apart of our family for ...
08/28/2026

We’re extremely happy to announce that Zeb and Kailyn got engaged last weekend!!!! Zeb has been apart of our family for many years and it’s exciting that they get to make that official! We love you both very much. If you wanna pop by to congratulate KK she will be at the Sylvan and Downtown 104 Market this weekend. 💕

Market Meal - Zucchini meatloaf served with a cucumber salad and baby potatoes. This meatloaf is a great way to utilize ...
08/21/2026

Market Meal - Zucchini meatloaf served with a cucumber salad and baby potatoes.

This meatloaf is a great way to utilize a medium or large size zucchini. It adds juiciness to whatever meat you choose, especially ground chicken or turkey. A customer last week told us and she adds zucchini into her burger meat as a healthy filler to help extend the amount she has. Which is an awesome idea too.

Started by cutting the zucchini in half and hallowing out the middle with a spoon. Take that scooped out squash and roughly chop with a knife. Then add that to a bowl with your meat, we picked ground beef. Chopped up, cipollini onions, broccolini, garlic scapes, shredded carrot and added that to our bowl. Cracked in one of our duck eggs, seasoned with salt and pepper then added about a cup of panko bread crumbs. Mixed everything together by hand and then formed the meat mixture into the empty zucchini boat until both sides were full. Baked in the oven for 40- 45 minutes at 375C. The last 15 minutes, we took it out and applied our homemade glaze to the top. Which is made of ketchup, brown sugar, Worcestershire sauce, apple cider vinegar, paprika, Cayenne, salt and pepper.

Salad was made up with sliced cucumbers, garlic scapes, kohlrabi and broccoli micro greens, tossed in a dressing of lemon juice, lemon zest, sugar, extra virgin olive oil, salt and pepper.

The potatoes are fresh baby Norland red, which were cut up and tossed with red cipollini onions, extra virgin olive oil, salt and pepper. Baked in a tin foil packet for 40ish minutes at 375C.

Happy Friday y’all!!! Here are some photos from our week. Loads of gorgeous produce, happy animals and tasty food. Our c...
08/14/2026

Happy Friday y’all!!! Here are some photos from our week. Loads of gorgeous produce, happy animals and tasty food. Our crew is getting ready for markets this week, find our full list below. It is the first week of Fringe, be mindful that parking might take you a little bit longer. We appreciate you supporting your local farmers.

📍Friday at Sylvan Lake from 3pm-7pm.
📍Saturday at the Downtown Edmonton from 10am-3pm.
📍Saturday at the Old Strathcona from 8am-3pm & Sunday from 11am-3pm.

Market Meal - Chicken Caprese served with a Summer Salad. Seasoned chicken breast from Four Whistle Farm in salt, pepper...
08/06/2026

Market Meal - Chicken Caprese served with a Summer Salad.

Seasoned chicken breast from Four Whistle Farm in salt, pepper and garlic scape powder and added them to a baking tray. Topped the breast with sliced Brandywine tomatoes, fresh basil and mozzarella cheese. Baked them in the oven at 375C for about 30 minutes, making sure the cheese is all golden brown.Served with a drizzle of balsamic glaze and over a bed of butter rice. Summer salad is made of lettuce, ribboned carrots, cucumbers, sliced peaches from , red cipolini onions, garlic scapes and cubed kohlrabi. Tossed the salad in a homemade lemon vinaigrette dressing.

Old Strathcona Farmers' Market

Come visit us today!! We are here until 3pm. 🎣
08/02/2026

Come visit us today!! We are here until 3pm. 🎣

Happy August Long!! This weekend we are debuting the first of our soil grown, hot peppers! We’re growing up to ten diffe...
08/01/2026

Happy August Long!! This weekend we are debuting the first of our soil grown, hot peppers! We’re growing up to ten different varieties from the mildest Peperoncino to the hottest Carolina Reapers! They will be a welcome addition to our spicy pickles and we plan to dehydrate them for long term storage. Looking forward to make a batch or two of homemade hot sauce. Which variety are you most looking forward to?
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Scoville Heat Units on the varieties we are growing this year!
Pepperoncini 100 - 500 *will be at market this weekend*
Flaming Flare 500 - 2,500 *will be at market this weekend*
Jalapeño 2,500 - 8,000
Cherry Bombs 2,500 - 10,000
Hungarian 5,000 - 8,000
5 colours 30,000 - 50,000 *will be at market this weekend*
Ahi 30,000 - 50,000
Cheyenne 30,000 - 50,000
Scotch Bonnet 100,00 - 350,000
Habanero 100,00 - 350,00
Scorpion 800,000 - 1,463,700
Ghost 800,000 - 1,041,427
Carolina Reaper 1,400,000 - 2,200,000
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Address

Lacombe, AB

Telephone

+14038722010

Website

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