Indigo Brothers – Tucked just off Highway 95 South in Parson, something small but mighty is growing — the haskap berry, a tangy, antioxidant-rich fruit that thrives in Canada’s challenging climate.
At the heart of this thriving patch of blue and purple berries are two longtime friends, Greg Wilson and Mike Hollick, the founders of the Indigo Brothers farm. Despite not sharing a last name, the name reflects their deep friendship, bond, and shared love of growing.
Greg grew up on a fruit farm back east, tending strawberries and raspberries with his family before eventually heading west, where he spent many years working up north. In time, the pull of growing food and putting down roots in the Columbia Valley led him to a piece of clay-rich land in Parson.
His original plan was to grow garlic — but the soil had other ideas.
A tip from an acquaintance steered Greg toward haskaps. Also known as honeyberries or blue honeysuckle, these little oval gems look like stretched-out blueberries and taste like a tart blend of raspberry and blueberry. “Once I did my research, I realized haskaps would be perfect for the land — and our climate,” Greg says.
Mike, who grew up in a family of avid gardeners, was all in. With shared enthusiasm, the pair planted their first haskap bushes in the fall of 2018. Like any good farm story, the early days came with challenges — namely, gophers. But by 2021, the farm was producing its first full crop.
Today, Indigo Brothers grows two distinct strains developed by the University of Saskatchewan — Aurora Borealis and Indigo Gem — both thriving thanks to their adaptability to Canada’s volatile climate and irrigation from a nearby Rocky Mountain creek.
“We don’t use herbicides or pesticides,” says Greg. “Thankfully, haskaps don’t have many natural pests, and our wild bee population does an amazing job of pollination.”
Last season, their one-acre orchard yielded 2,300 pounds of berries, and this year they’re on track for about 3,500. To keep up with the farm’s growth, they’ve built a barn and freezer facility on-site — and they’re just getting started.
Beyond selling fresh berries at local retailers like Twig and Berry and Eat Pure, you’ll also find Indigo Brothers’ haskaps featured in Whitetooth Bistro’s delicious haskap cheesecake. You can even buy berries directly from the farm.
The “brothers” are also exploring value-added products like popsicles and shelf-stable fruit bars, and are seeking collaborations with creameries, bakeries — maybe even distilleries.
“Our goal is to build something rooted in this valley,” says Mike. “A farm that grows good food, supports the local economy, and brings something special to the table.”
With this year’s harvest happening as we speak, it’s the perfect excuse to visit Parson and taste the fruits of a friendship 25 years in the making.
To learn more or place an order, visit indigobrothershaskap.com or email indigobrothersgolden@gmail.com.
