Often, I feel like radishes don't get the respect they deserve - they're easy to grow, quick to matu [..]
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:
Kale: Lacinato (Brassica oleracea var. Acephala)
Also called Black Tuscan, this kale produces long, dark green-blue leaves that are full of flavour and very tender. Great to serve as kale chips!
Kale: Red Russian (Brassica oleracea var. acephala)
This Siberian heirloom was brought to Canada in 1885. As with all kale, it is very high in calcium, vitamin C, and beta-carotene.
Kale: Winterbor (Brassica oleracea var. acephala)
This Scottish kale has vigorous growth and is extremely productive well into the fall months. It produces thick, very curly, ruffled, blue-green leaves.
Kohlrabi: Kolibri (Brassica oleracea var. Gongylodes)
Kohlrabi can be used around the kitchen just as you would a carrot. They are a great source of vitamin C, calcium, and iron. When eaten raw they taste like a radish, and when cooked they taste like a cabbage.
Kohlrabi: Kongo (Brassica oleracea var. gongylodes)
This variety of Kohlrabi is slightly faster growing than it’s purple counterpart, and therefore slightly sweeter tasting and more tender.
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