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.
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.
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.
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!
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.
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.