A standard very early red variety, "Red Norland," with that unbeatable new potato taste! These are wonderful potatoes and a sure sign that so much more is just around the corner. The skins are fragile though as the potatoes can bruise easily - so handle them with care - and they are best unpeeled. Just [...]
Carnival is one of the beautiful winter squash around and is another delicata type squash which means it can be cooked just like the Sweet Dumpling and Honey Boat Delicata - and even the skin is edible. It is hard to get this one into the oven as it is just so nice to look [...]
Collard Greens are members of the cabbage family grown for cooked greens. They look like cabbage plants that do not form heads. Just the leaves are used for collards. Although most varieties are associated with Southern U.S. cooking, the variety we grow is a very cold hardy type ideal for Spring. Cook as you would [...]
Honey Mushrooms grow in the Fall and are a real treat! Just when you think the "wild" mushroom season is over, here they come! Be sure to thoroughly clean "wild" mushrooms before cooking and NEVER eat them raw. These compliment a Fall stir-fry (with daikon radishes and bok choy!), roast beautifully, or enhance the flavour [...]
This is the most beautiful of all the daikon radishes - purple and full of antioxidants. As with all daikons, they are intended for cooking - roasted, steamed, stews, or in a stir-fry. Delicious and a winter staple vegetable. And these beauties keep their colour when cooked!
Just harvested from the field this morning, Napa Cabbage and more types of cabbage are making their way into our home delivery baskets. This cabbage, which is sometimes referred to as celery cabbage, can be used for wraps, rolls, in coleslaw, Kim Chi, cooked in a stir fry or braised (just to name a few [...]
As one of the few local farmers who grows Sweet Potatoes (they are usually only grown in almost tropical climates), we absolutely love our sweet potatoes and we know you will as well. Just bake or steam them - but there is no need to peel them as they are fresh, fresh, fresh! And some of the [...]
An specialty, oriental fall/winter radish, daikon radishes are intended to be cooked rather than eaten raw. They are great in a stir-fry or even roasted. Although very “hot” when eaten raw, the temperature goes down dramatically when cooked!! They are an essential in Asian cuisine and sushi! Enjoy!
Truly an heirloom from ancient Egypt, this is the SPICIEST radish known to man - IF EATEN RAW - BUT ROASTED OR PLACED IN A STIR FRY, IT IS MILD AND DELICIOUS. Its skin is jet black and flesh is very white. Winter Radishes are not like spring radishes - they are intended to be [...]
Fresh Baby Kale Leaves Beautiful Baby Kale for that perfect kale salad! Available as an Add-On and in the larger basket sizes.
