Striking red oriental turnips with a wonderful flavour. We love to just steam them whole - and the greens (tops) are great as a cooking green as well! They cook very quickly - so they are not the best for roasting.
Red (purple), green, ruffled, and more - cooking mustards. Cook as you would any other cooking green - but this one cooks very quickly (just wilt it) and there is no need to remove the stems as they are very tender. We stir fry them with a splash of olive oil, garlic, pepper and [...]
This beautiful, old Dutch heirloom variety is good for fresh use or for dried beans (if we let them grow large). The flavour is exceptional raw or cooked!
A pile of organic Italian flat beans. These Italian Romano beans are great on their own - or as they get larger are good in stews. Great flavour and are known by various names world-wide!
After many years of growing watermelons, this is one of our favourite heirlooms - Yellow Skin and richly pink, sweet, and delicious flesh - amazing! Originally from China, it is an fabulous melon which goes under the names of "Golden Crown," "Golden Midget," and "Diana" - three names for the same heirloom melon. Enjoy!
This heirloom cucumber (from Asia) is one of our favourites! It is crisp and delicious - a true taste of summer! And the skin is very nice and not too thick and certainly not bitter like you find in many standard cucumber varieties. There will be truckloads in the weeks to come.
Our Sweet Corn will soon be appearing in your baskets! Enjoy!! Weather permitting, it could last well through September and the sweetest varieties mature later in the season. And it is Canadian Organic unlike the chemical-laden sweet corn which plagues roadside stands and markets these days! Yikes - unless it is certified organic, it is [...]
Our heirloom cucumbers come in an assortment of shapes and sizes - brown, green, white, yellow, round.....enjoy the unique flavour of each one!
White and Yellow mangels with luscious green tops - so easy to cook and so delicious. Cut off the roots and steam them until tender. Then run them under cold water to remove the skin and enjoy! At this time of year, these young root crops cook quickly. The green tops are one of the [...]
This is yet another "wild" mushroom - Lobster Mushrooms - named "lobster" because of its colour AND because it tastes like lobster! Fantastic with any form of shellfish. They grow quite large - but just slice/dice and cook as you wish. WILD MUSHROOMS SHOULD NEVER BE EATEN RAW!! Enjoy!
