A Rainbow of Squash
It is full out squash season and we have a variety of squash sizes, shapes and varieties to suit all your autumn squash needs!
Mon Petit Chou
Cabbage is the hallmark of the brassica family and we keep a very special place in our heart just for this beautiful, humble veggie. We think the French have it right when they use “mon petit chou” (my little cabbage) as a term of endearment.
The fashionable life of Kale
Kale has laboured away in relative obscurity in modern north American culture for years only to be recently thrown into the trendy nutritional spotlight. Call it what you will – a fad, a diet, a phase – kale doesn’t really let all the attention go to it’s head. In fact, when you get to know it, kale is about as down to earth as it gets.
Never JUST a potato
Yes, we’re known for our corn and our sweet, sweet carrots but a large percentage of our crop is potatoes: all colours, shapes and sizes of beautiful rich potatoes! The number and kind of varieties we grow each year vary, but for the 2015 crop season, we’ve planted and grown 13 different varieties. That’s right, THIRTEEN different kinds of potatoes.
You and broccoli really need to be BFFs
Broccoli is like that kid in middle school who wore thick glasses and too short pants but then grew up to be Mr Universe. There’s a lot going on beneath the surface of broccoli and you’re going to want to get to know it well before it becomes that “it” veggie that all your friends are talking about.
Fibonacci numbers, wild discoveries in the marshes of Toronto and vitamin C powers to make your head swim: cauliflower really does have it all.
How to Dill Pickle ANYTHING
Pickling your way to success!
If you love dill pickled veggies, you’re in good company. However, if you’re just envisioning crisp cucumbers in jars, we’re here to help you expand your dill dreams.
When you have a good go-to dill pickle recipe you love, you can apply it to almost any veggie. From spicy pickled cauliflower to kohlrabi garlic dill pickles, if you want to do some pickling experiments this year, this is the post for you!
Kohlrabi Fritters with Greek Yogurt Dill Sauce
These savoury fritters are well balanced by the dill sauce and make for an excellent treat or meal!
Onions have feelings too.
The onion is a commonplace veggie on our North American plate but it is truly one of the most interesting, versatile and tasty veggies we grow.
Cool as a cucumber
Once picked, our cucumbers have a short window of freshness so make use of these babies right away!
Fennel likes long walks on the beach and a glass of fine wine with dinner.
There is one crop that – above all – seems to mystify our customers… fennel. Personally, we love fennel and use it daily in our meals but we know this preference is not always shared with everyone in our community so we have rustled up some recipe options to help your fennel really woo you.
Love the bean you’re with.
Here at Riverbend, the appearance of beans means that summer is in full swing. We grow three varieties of beans and we love them all. Beans have a (relatively) short season so love them while they’re here!
Another great way to enjoy kohlrabi as a quick and tasty meal accompaniment!
Oven Roasted Beets with Garlic
This recipe not only can be used with any of the Riverbend Gardens varieties of beets, it also tastes even better when you use thyme that you bought from our greenhouses in the spring.
Carrot Top Pesto
Looking to make the most of your carrot bunch? This great recipe comes from CSA community member, Tracy, and takes less than 10 minutes to make and enjoy!
Kohlrabi, we love you.
One of the lesser known and therefore lesser appreciated veggies we grow is the humble kohlrabi. A popular German veg, its name literally translates to: cabbage (kohl) turnip (rabi/rube). We grow both purple and white kohlrabi which taste very similar and can be enjoyed in many different ways.