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:

K

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!

TOP

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.

TOP

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.

TOP

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.

TOP

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.

TOP

« Previous

Page 1 of 1

Next »