| Last June
from June 2006 (UNTIL)
Still Springing Forth
Asparagettes 10.00 / 100g (JUN)
Bi-Coloured Asparagus 18.00 / 2lb (JUN)
White Asparagus 14.00 / 2lb (JUN)
Green Asparagus 8.00 / 2lb (JUN)
Baby Leeks 12.00 / 2doz (JUN)
Welsh Onion Flowers 12.00 / 1lb (JUN)
White Turnips (with leaves) 6.00 / 1lb (JUN)
Wild Cattail Hearts 20.00 / 1lb (JUN
Wild Ginger 20.00 / 1lb (SEP)
Wild Spruce Candles 7.00 / 1lb (JUN)
Green Cicely Pods 18.00 / 100g (JUN)
Chervil Flower/Pods 18.00 / 50g (JUN)
Tulip Chives 18.00 / 1lb (SEP)
Mint Tips 22.00 / 100g (SEP)
Chervil Leaves 8.00 / 100g (SEP)
Sorrel Leaves 9.00 / 1lb (SEP)
Fava Bean Leaves 12.00 / 300g (SEP)
Rainbow of Chards 27.00 / 3lb (SEP)
Puntarella Chicory 9.00 / 1lb (SEP)
Baby Arugulas 12.00 / 300g (SEP)
Baby Cresses 12.00 / 300g (SEP)
Hot Mizuna Mustard 12.00 / 300g (ltd.)
Fordhook Mustard 12.00 / 300g (ltd.)
Rainbow Tomatoes 50.00 / flat (ltd.)
Rainbow Cherries 35.00 / ½ flat (ltd.)
Rainbow Cherries 12.00 / qt. (ltd.)
Still Storing Very Well
Black Finger Potatoes 28.00 / 4lb (JUL)
Fingerling Potatoes 20.00 / 4lb (SEP)
La Ratte Potatoes 20.00 / 4lb (SEP)
Roseval Potatoes 20.00 / 4lb (SEP)
All Blue Potatoes 16.00 / 4lb (SEP)
SP2 Frying Potatoes 7.00 / 4lb (SEP)
SP2 Frying Potatoes 65.00 / 50lb (SEP)
Red Carrots 18.00 / 3lb (JUN)
Purple Carrots 16.00 / 3lb (JUN)
Black Carrots 16.00 / 3lb (JUL)
Yellow Carrots 14.00 / 3lb (JUL)
Gold Beets 16.00 / 4lb (MAY)
Red Cylinder Beets 14.00 / 4lb (MAY)
Red Turnips 14.00 / 3lb (JUN)
Red Valentine Radish 14.00 / 3lb (JUN)
Green Flesh Radish 14.00 / 3lb (JUN)
Jerusalem Artichokes 16.00 / 4lb (AUG)
Tuberous Chervil Root 12.00 / 1lb (JUN)
Large White Salsify 35.00 / 5lb (JUN)
Winter Nugget Squash 1.50/ pc (JUN)
Sun-Dried Tomatoes 70.00 / 2lb (AUG)
Smoke-Dried Tomatoes 80.00 / 2lb (AUG)
Year-Round Favourites
Baby Salad Greens 25.00 / 300g
Edible Flower Mix 22.00 / 35g
Edible Flower Petals 22.00 / 35g
Sunflower Seedlings 22.00 / 400g
Buckwheat Seedlings 16.00 / 300g
White Radish Seedlings 16.00 / 400g
Burgundy Radish 9.00 / 100g
Pea Tendrils 10.00 / 100g
Pea Shoots 9.00 / 100g
Chickpea Seedlings 9.00 / 100g
Popcorn Seedlings 7.00 / 100g
Fenugreek Seedlings 9.00 / 100g
Red Cabbage Seedlings 14.00 / 100g
Coriander Seedlings 18.00 / 100g
Onion Seedlings 18.00 / 100g
Crimson Chard Seedlings18.00 / 100g
Golden Chard Seedlings 18.00 / 100g
Bulls Blood Seedlings 18.00 / 100g
Green Basil Seedlings 14.00 / 100g
Purple Basil Seedlings 18.00 / 100g
Red Amaranth Seedlings 12.00 / 50g
Fennel Seedlings 10.00 / 50g
*Garnishing Leaves 22.00 / 50g
Garnishing Leaves you should try: red amaranth, red orach, nasturtium, wood sorrel, chickweed, lavenders, gem marigold leaves, sweet cicely, anise hyssop, lemon balm…
or just ask for a custom blend
Still Springing Forth
It’s still Spring in the Garden
It may seem like summer in your kitchen and patio. But it is still only Spring in the garden! This means several new treats each week; but it also means most of these disappear just a quickly. So you have to act very quickly this time of year. Think Specials!
Asparagus in several forms short and unusual Bi-Coloured Asparagus, sweet and tender White Asparagus, amazingly rich and creamy Green Asparagus, and tiny garnishing Asparagettes have a few days to go. Over-wintered Baby Leeks are tender, sweet and delicious (until they decide to go to seed). We also have a few Green Sweet Cicely Pods and Green Chervil Flowers and Pods either of which provide amazing bursts of clean licorice flavour. Also surviving the winter are last year’s surprise hit, Puntarella Chicory.
Many Wild Favourites have come and gone. But a few more are now coming until the summer garden vegetables start ripening. Wild Spruce Candles are the tender, tart (i.e. Vitamin C) and very aromatic baby spruce leaves. Infuse them into oil, vinegar or honey for use as a true Canadian Flavouring throughout the year. Wild Ginger is back, but we will not pick very much this year because we seem to be over-picking it. Wild Cattail Hearts are very plentiful, but it takes an awful lot of work to get a pound of the “queen of the wild vegetables”. This Northern “heart-of-palm” is unbelievably delectable either raw or lightly cooks. Please order it a few days ahead because we cannot prepare these on spec.
Spring Radishes have been toughened and bitten by the early heat so we likely won’t sell any more. But the pure White Turnips survived the heat with even more of their luscious spring-time flavour. All the early heat has slowed the early peas. So when the Purple Snow Peas, hand-picked Sugar Snaps and classic Shelling Peas are ready, they may be coming all at once. So be prepared for this early summer delicacy. But the early heat did wonders for bringing along the early Rainbow of Heirloom Tomatoes and Rainbow of Cherry Tomatoes. So a few are ready now!
In the Ontario garden, Spring says sweet and tender leaves. Easy-to-use aromatic Mint Tips (either aromatic “chocolate” or our unique “spearmint/peppermint” cross), and small packets of baby Chervil Leaves are perfect spring-time herbs. For more substance there is a colourful Rainbow of Chards and buttery Fava Bean Leaves. For some heat we have lovely blends of various shapes of Baby Arugulas and Baby Cresses. Either works well as salads or as garnishes. Tulip Chives are a succulent variation of this popular spring herb.
Spring also says flowers! Our mix of small (i.e. very usable) Edible Flowers and Edible Petals (i.e. extra easy-to-use) will remain steadily available throughout the summer. What an easy way to make stunning garnishes!
Delicacies still from Our Root Cellar
Most of our chefs are very happy to know how well our root vegetables are keeping. Some of this has to do with the excellent growing season last year. It also has to do with getting most of our harvest in the cool of November. But most of it has to do with getting our soils both minerally balanced rock dusts;and biologically active with organic matter.
Roseval, Ratte, Black and especially the Fingerling Potatoes are all keeping very well and should make it through the summer just fine. These can all contribute magnificently to that early summer icon: Potato Salad!
Chefs tell us the SP2 Frying Potatoes are superb for frying – notably souffléd.
Red, Purple, Black, and Yellow Carrots are still rich and sweet (raw or cooked) for a few more weeks. Also the Red Valentine and Green Flesh Radish remain absolutely gorgeous and delectable raw, pickled or grilled in your summer presentations. Our large and easy-to-peel Jerusalem Artichokes are great as a Summer Pickle or light Summer Veg. For more delicate flavours, you can still make use of the Tuberous Chervil Root, Large White Salsify, and Long White Leeks.
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