| Last May
from May 2006 (UNTIL)
Springing Forth in the Warm Sunshine
True Dandelion Greens 9.00 / 1lb (MAY)
Wild Leeks (Ramps) 10.00 / 1lb (MAY)
Fiddleheads 14.00 / 2lb (MAY)
Bi-Coloured Asparagus 18.00 / 2lb (MAY)
Asparagettes 10.00 / 100g (MAY)
Morels 24.00 / 1lb (ltd.)
Baby Leeks 12.00 / 2doz (JUN)
Welsh Onion Shoots 12.00 / 2doz (MAY)
Red/Green Onions 12.00 / 2doz (MAY)
White Turnips (with leaves) 6.00 / 1lb (MAY)
Breakfast Radish “ 10.00 / 1lb (MAY)
Easter-Egg Radish “ 10.00 / 1lb (MAY)
Red Icicle Radish 14.00 / 3lb (ltd.)
Mint Tips 22.00 / 100g (AUG)
Chervil Leaves 8.00 / 100g (AUG)
Sorrel Leaves 9.00 / 1lb (AUG)
Fava Bean Leaves 12.00 / 300g (ltd)
Rainbow of Chards 27.00 / 3lb (AUG)
Bloomsdale Spinach 9.00 / 1lb (AUG)
Hot Mizuna Mustard 12.00 / 300g (ltd.)
Fordhook Mustard 12.00 / 300g (ltd.)
Baby Arugulas 12.00 / 300g (AUG)
Baby Cresses 12.00 / 300g (AUG)
Cedar Tips 7.00 / 1lb (AUG)
Spruce Tips 7.00 / 1lb (AUG)
Still Doing Well in the Root Cellar
Fingerling Potatoes 20.00 / 4lb (AUG)
La Ratte Potatoes 20.00 / 4lb (AUG)
Roseval Potatoes 20.00 / 4lb (AUG)
All Blue Potatoes 16.00 / 4lb (JUN)
SP2 Frying Potatoes 7.00 / 4lb (JUN)
SP2 Frying Potatoes 65.00 / 50lb (JUN)
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)
White Beets 14.00 / 4lb (MAY)
Red Cylinder Beets 14.00 / 4lb (MAY)
Red Turnips 14.00 / 3lb (JUN)
Amber Turnips 14.00 / 3lb (JUN)
Red Valentine Radish 14.00 / 3lb (JUN)
Green Flesh Radish 14.00 / 3lb (JUN)
Black Icicle Radish 14.00 / 3lb (MAY)
Jerusalem Artichokes 16.00 / 4lb (AUG)
Crosnes (Baby-Artichokes) 24.00 / 1lb (MAY)
Tuberous Chervil Root 12.00 / 1lb (JUN)
Large White Salsify 35.00 / 5lb (JUN)
Long White Leeks 15.00 / 3lb (MAY)
Winter Nugget Squash 1.50/ pc (JUN)
Chestnut Squash 6.00/ 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
Dill Seedlings 10.00 / 50g
Garnishing Leaves 22.00 / 50g
Garnishing Leaves you should try: red amaranth, red orach, nasturtium, wood sorrel,
chickweed, lavenders, sweet cicely, anise hyssop, lemon balm… or just ask for a custom blend
Spring is in the Air
An Early Spring means a Long Spring!
The first hint of spring is the True Dandelion Leaves (which are so much more aromatic than the Italian Chicory that masquerades as “dandelion”. Wild Leeks (a.k.a. Ramps) start very slender, but in a couple weeks the bulbs swell up for their most intense flavour. (As soon as the Maple leaves above them open, they quickly decompose and peacefully rest until next spring.) Then comes the classic indicator of Spring, Fiddleheads. (We meticulously harvest from loamy rather than sandy soils for richer flavour and to avoid trapped sand particles.) Then the Asparagus starts sprouting. (For a most attractive and unique presentation we harvest them a few hours after they have broken through the soil.) Bi Coloured Asparagus gives the best of both sweet green and bitter white styles. A little later the slender garnishing branches we call Asparagettes start coming. About the time dandelions begin to flower, the elusive Morels begin sprouting from their secret hideaways.
Baby Leeks, Welsh Onions, and Red/Green Onions are all unctuous variations on the Spring-Time Lily theme. Spring is also the finest time for pure White Turnips, red/white Breakfast Radishes, purple/pink Easter-Egg Radishes, and long Red Icicle Radishes. And of course Spring says tender, easy-to-use aromatic Mint Tips (either aromatic “chocolate” or our unique “spearmint/peppermint” cross), and small packets of baby Chervil Leaves. Refreshingly tart Sorrel Leaves are always available for the most refreshing hot-weather sauces and soups.
Colourful Rainbow of Chards and creamy Bloomsdale Spinach begin another summer of customer-friendly leafy greens. Hot Leaves are hot this year. The unique Hot Mizuna and Fordhook Mustard should be plentiful now that we plenty of room in the fields for growing enough. We also have lovely blends of various shapes of Baby Arugulas and Baby Cresses. Both work well as salads or as garnishes.
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 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 good timing so most of our harvest was in cool November. But most of it has to do with getting our soils both minerally balanced and biologically active.
Fingerling, Ratte, and Roseval Potatoes are all keeping very well and should make it through the summer just fine. Think memorable Potato Salads! SP2 Frying Potatoes came about from many chefs’ complaints about their frying potatoes being too wet (making them greasy) and too sweet (making them burn). A friend is growing organic potatoes for a Potato Chip producer in Mississauga. He let you try a few varieties and everyone selected this one for their fancy chips and soufflé potatoes. (Maybe next year there will be a name for this experimental new variety from Cornell University.)
Red, Purple, Black, and Yellow Carrots are still rich and sweet (raw or cooked) for a few more weeks. Also the Red Valentine, Green Flesh, and Black Skin Radish remain absolutely gorgeous and delectable either raw, pickled or grilled. Our large and easy-to-peel Jerusalem Artichokes are great as a Summer Pickle. For more delicate flavours, make use of the Tuberous Chervil Root, Large White Salsify, and Long White Leeks.
And Starting to Move Outside
Our ever-popular and best-selling Baby Salad Greens are moving outside. May and June provide the tenderest and sweetest mix. (If your guests need a Guide to help them enjoy, provide them with one of our Watercolour Posters.)
And please don’t forget the stunning presentations, tastes and aromas you can obtain from just a splash of our many beautiful Seedlings and Garnishing Leaves.
Spring is in the air!
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