ICF featured in Coco, a Vancouver-based Japanese magazine.The article says it all! Flip left to page [..]
Our focus is on heirloom and open-pollinated varieties and local seed sources. We never use synthetic fertilizers, pesticides, or herbicides in our
growing practices. Our goal is to provide a diverse mix of seasonal vegetables from week-to-week, including many familiar vegetables and some less
familiar, specialty varieties.
Below is a library of the vegetables we grow. Some variation from this is guaranteed due to seed availability, growing conditions, farmer interest and customer demand. Take a look:
Basil: Italian (Ocimum basilicum)
A very popular versatile herb. Both fresh and dried leaves are used in seasoning meat, poultry, fish, many italian tomato and pasta dishes. It is also used in salads, dressings and is the main ingredient in pesto sauce.
Bean: Dow Gauk (vigna unguiculata subsp. sesquepedalis)
This crazy plant grows a pod up to half a yard long and is used in all sorts of traditional cooking from China to Thailand to the West Indies to the African continent. Cooks pretty much like a green bean but it tastes more like asparagus. It is also called "yardlong asperagus"
Beet: Chioggia Guardsmark (Beta vulgaris)
This Italian heritage variety has striking alternating rings of bright pink and white inside a smooth, light red root. Not a good candidate for pickling.
Beet: Merlin (Beta vulgaris)
A classic looking dark red beet with a smooth exterior and rich flavour.
Beet: Red Ace (Beta vulgaris)
This versatile beet has a wonderful texture and a sweet flavour. It contains up to 50% more red pigment than standard beets.
Beet: Touchstone Gold (Beta vulgaris)
The stunning color of this beet will liven up any meal, and it’s sweet and delicious flavour will make eating vegetables fun again!
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