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:
Winter Squash: Delicata (Cucurbita pepo)
This delicate squash has a thin skin and a mild, sweet flavour. Stores well for months after harvesting.
Winter Squash: Early Butternut (Cucurbita moschata)
This medium sized squash has a thin, tender pale yellow skin and dark orange flesh. They are loaded full of vitamins A and C, and are also a good source of manganese, magnesium and potassium.
Winter Squash: Potimarron (Cucurbita maxima)
Rare French pumpkin named for its rich chestnut flavour, known in Japan as Hoikkado 1-2 kilo fruits, edible skin.
Winter Squash: Red Kuri (Cucurbita maxima)
A tear-drop shaped, orange-red winter squash with excellent flavour - a gentle sweetness with a slightly nutty aftertaste. Very autumn-y.
Winter Squash: Spaghetti Squash (Cucurbita pepo)
This squash has a unique, fibrous texture. They are pale yellow, cylindrical, and can reach lengths of 30 cms! Spaghetti squash keeps very well, providing for many winter meals.
Winter Squash: Table King Acorn (Cucurbita pepo)
The flavour of these acorn squashes improves with storage. Flesh is pale yellow and fibre-less with a delightful texture.
|« Previous||Page 1 of 2||Next »|