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48 Rabbit Square Road
Canning, Nova Scotia B0P 1H0

(902) 582-7806

Vermeulen Farms has been proudly providing Atlantic Canadians with fresh and healthy, hand harvested produce since 1986.  With a thriving 450 acre fresh fruit and vegetable farm in Canning, Nova Scotia, Vermeulen Farms specializes in lettuces, peppers, cucumbers, asparagus, celery, zucchini, squash, radish, melons and strawberries.  Vermeulen Farms website includes our farming philosophy, availability charts, storage tips and recipes.


Zucchini Chips

Karen Corey


  • 1/4 cup dry bread crumbs
  • 1/4 cup grated parmesan cheese
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 1/8 tsp ground black pepper
  • 2 tbsp milk
  • 2 1/2 cups sliced zucchini 1/4 inch thick

Preheat your oven to 425

Combine top 5 ingredients into a bowl and mix thoroughly. place milk in a bowl and dip in zucchini slices, and coat with mixture. grease an oven proof wire rake and place on baking sheet. Bake zucchini chips for 30 minutes. 

Curried Zucchini Soup

Karen Corey


  • 1 onion - peeled and chopped
  • 4 garlic cloves - peeled and minced
  • 2 tsp olive oil
  • 1 pound zucchini - trimmed and chopped
  • 1 can chicken broth
  • 1 can coconut milk
  • 1 tsp curry powder
  • salt and pepper to taste

Over medium heat add oil and saute onion and garlic until soft. Add zucchini and 1 cup chicken broth, simmer until zucchini is tender about 9 minutes.

remove from heat and add to blender. blend until smooth. Return to pan, add remaining chicken broth, coconut milk, curry powder, and salt and pepper. Stir until hot.

Stuffed Grilled Zucchini

Karen Corey


  • 1 cup chopped red onion
  • 3 tbsp olive oil
  • 1 tsp minced garlic
  • 1/2 cup dry bread crumbs
  • 1 cup mozzarella cheese - grated
  • 1 tbsp chopped fresh oregano
  • 1 tbsp chopped chives
  • 1/2 tsp salt
  • 1 tbsp lemon zest
  • 1/2 cup chopped red pepper
  • 3 zucchini - trimmed and cut in half length wise
  • 1/4 cup grated parmigiano-reggiano cheese

In a pan add 1 tbsp olive oil over medium heat and saute the onion and garlic for 3 minutes. Remove from heat and add bread crumbs, herbs, and salt. Mix thoroughly and place in a bowl.

Drizzle zucchini with remaining olive oil. Grill zucchini on medium-high heat flesh side down for 3 minutes. Remove and allow to cool.

Scoop out centers of zucchini leaving a 1/2 inch border. Chop zucchini flesh and add to bowl with the other ingredients. Mix well. Add cheese and diced red pepper. Add the filling back into zucchini and grill for 5 minutes.