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Farming with everything we’ve got! Me, @farmerchrystalb, a few great farmhands and a ton of persistence. Specializing in chicories since 2006. And 🍉
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**CONTEST CLOSED**

🍁 FALL HARVEST GIVEAWAY 🌾
To celebrate the fall season, we’re giving away a harvest package filled with organic farm-grown squashes and house-made preserves straight from Sixty Forty!

What’s in the package:

🍅 Preserves & Sauces:
➝ Grandpa’s recipe for pickled cherry tomatoes 
➝ Garlic dill pickles 
➝ Pickled shishitos 
➝ Salsa verde 
➝ Salsa fresca 
🎃 Farm-Fresh Squashes:
➝ Green Kabocha 
➝ Hybrid Essex 
➝ Boston Marrow 
➝ Delicata 
➝ Red Kuri 
➝ Kinshi Spaghetti 

How to Enter:
1️⃣ Sign up for our newsletter — link is in our bio! 🔗 (If you’re already subscribed, you’re automatically eligible!) 
2️⃣ Follow @sixtyforty.ca
3️⃣ Tag a friend in the comments below! 👇🏼(Each additional tag = 1 bonus entry!)

**Open to local residents. Contest closes Friday October 9th at 12:00pm. Winner will be drawn and contacted directly via email/DM. Good luck! 🍂

#SixtyForty #Giveaway #contest #entertowin #victoriabc
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it was worth every bit of the journey to try a dinner @sixtyforty.ca. the most incredible dinner featuring southeast asia flavours at the farm. it was such a special evening inspired by the bold flavours of thailand, vietnam, malaysia, indonesia and beyond.

honestly if it wasn’t rude to lick the plate I probably would have 😂 

every dish was so flavourful and memorable but the two absolute highlights for me was definitely the finest at sea albacore tuna crudo with lime leaf and citrus sorbet and the uprooted farms berkshire pig satay skewer. 

#farmtotable #farmtoplate #victoriabc #victoriabccanada #saanichton
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Feast of Fields 2026 

Confit Chicken “Lettuce” Wrap
Woodgate Chicken, Northstar Organic Blueberry Hot Sauce & Pickled Turnips, Square Root Farms Escarole, Salsa Verde, Yuzu Kosho Gastrique 

We are incredibly fortunate to work with such passionate local producers. The quality of the ingredients we get to cook with is a direct reflection of the care, hard work, and dedication that goes into growing and producing them.

A huge thank you to all the farmers, foragers, fisherman, and producers who continue to inspire us and make what we do possible. It’s truly a privilege to showcase your work to our guests. 

Thank you to everyone who came out, supported local food and shared the day with us.
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You keep asking… so @chefpaulmoran is finally giving away one of his top secrets! 🤫

🖤 Our Black Sesame Gomae Dressing is a house favourite. Rich, umami-packed, and guaranteed to leave everyone asking for the recipe. 

📝Ingredients: 
• 90g Black Tahini (can use white)
• 90g White Miso
• 45g Sugar
• 4.5g Nutritional Yeast
• 14g Lime Juice
• 45g Pickled Ginger
• 22.5g Soy Sauce
• 22.5g Shiro Dashi or Gluten Free Tamari
• 4.5g Sesame Oil
• 45g Rice Wine Vinegar
• 45g Sake
• 20g Ginger
• 9g Garlic

🥣 Method: Put all ingredients into a blender and mix until smooth

⏱️ Prep Time: 10 minutes 

🫙 Yield: 450g

🍽️ Chef’s Serving Recommendation: Plate this underneath lightly blanched or raw seasonal vegetables, then top with toasted sesame seeds, chives from the garden and a crunchy element like puffed rice or your favourite furikake. It’s also an incredible dip for a fresh vegetable platter!

👇🏼 Save this recipe for later! You won’t regret it 🖤

#sixtyforty #recipe #recipeideas #privatechef #yyjfood
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