Multi-colored carrots are a terrific garnish. (Try using them in place of out-of-season coloured peppers). These heirloom varieties have been chosen for exceptional flavour. But they are not ideally adapted for growing in Ontario’s extreme climate. We grow them in deep, rich, organic loam to assure maximum flavour-enhancing micro-nutrients. Then we follow the rather risky practice of harvesting them in November when their flavour peaks (but they may need an emergency blanketing to protect them on freezing nights). We are very proud of the exceptionally high °Brix levels our carrots normally attain!
Japanese Red Carrots are a true red and most chefs concur have the most agreeable flavour of any raw or cooked carrot.
Afghan Purple Carrots have a stunning purple skin with deep orange flesh and often boast a bright yellow core; all this along with a very fine flavour both raw and cooked.
Bulgarian Black Carrots have deep purple flesh along with an orange/yellow core. All this with a notably creamy, rich flavour.
Croatian Yellow Carrots have a fine flavour that stands on its own and their bright, sunny flesh combines well with carrots of any colour.
French Orange Nantes Carrots are widely acknowledged as the best overall family of carrots, but their brittle tenderness precludes the use of cost-cutting mechanical harvesters.
Belgian White Carrots do lack intensity, but they combine well with any other carrots. For yet another colour you can utilize their (non-bitter, non-poisoness) green shoulders.
For more “white” flavour we suggest our small Parsley Roots be used in place of white carrots
Beets
Multi-colored beets provide many more options than plain old round-red ones. Tons of fibrous, bitter beets can be grown on the poorest non-irrigated soils; but for the richest flavour and tenderest texture they need premium soil and frequent irrigation. Start with the best then bring out the most with long/slow cooking.
Golden Beets have a preferred flavor and a dazzling yellow color that is even more intense after cooking.
Red and white striped Candy Cane Beets (a.k.a. Chioggia Beets) were the most common form 200 years ago. Careful cooking followed by quick chilling keeps their colors separate; longer cooking turns them a luscious delicate pink.
White Beets do not stain fingers, cutting boards or customers' clothing. They are also the sweetest of all beets.
Red Cylinder Beets have the flavor of fine round red beets but in a more convenient "carrot" shape. They can be slivered into long strips or expediently cut into even rounds.
Potatoes
Specialty potatoes are varieties we have chosen for exceptional flavour and texture. These heirlooms must cost more because they have low yields, small size (which requires expensive hand lifting), and are susceptible to many of the new potato blights and viruses. Our organic growing practices also require expensive hand-picking of the noxious potato bugs.
Yellow Fingerling Potato is the classic waxy German variety. It is terrific in potato salads and wherever a firm texture and outstanding flavour (even without butter and mayo) is desired.
La Ratte is the classic French fingerling with mealy yellowish flesh. It is most favoured in mashed potatoes, or for soaking up sauces and drippings, or for whenever thickening soups and sauces is required.
Black Fingerling is the preferred ancient Andean true finger variety with a deep purple/black firm flesh and a memorable earthy flavour. Finely dice this delicasy for the illusion of fancy truffles.
All Blue is pale blue when freshly cooked; or a stunning deep royal blue after being refrigerated overnight then reheated. It has a creamy texture.
Roseval is another famous French variety with red skin and marbled yellow flesh with a medium waxy/mealy texture perfect for creamy scalloped potatoes.
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Old World Specialties
Several vegetables intrinsic to other cuisines are not common in our part of the world because they are not easy to grow in a climate with wide temperature fluctuations and for a culture that expects cheap cheap food.
White Salsify is a standard winter root vegetable in Europe, yet hardly known in North America. Its fresh, musky "oyster-like" flavor is worth getting to know.
Burdock is a delicious root vegetable most popular in Japan. Closely related to Globe Artichokes and Cardoons, they have a similar enchanting flavour.
Chervil Root is a rarely encountered heirloom vegetable with a most unusual growth cycle. Slowly cooked or finely pureed it exudes an exquisite delicate licoricy flavour.
Crosnes are used for their unique "snail-shaped" rhizomes with crunchy texture and nutty flavor. We keep busy through the winter months freshly harvesting this winter delicacy one by one from under layers of straw and snow.
Fuseau is the French selection of native-to-Ontario “Jerusalem Artichokes”. With its knob-free smooth-skin, it is very easy to clean! Slow roasting, deep frying, and pureeing bring out their flavour best.
Leeks with a long white useable portion and pale green leaves are known for their superior tender flavour. We "blanch" the stems (keep away the light) by carefully hilling soil around the stems in such a way that no grit is trapped inside. (You can therefore cook and present these leeks as clean, attractive slices.)
Cippolini are the classic Italian onion with a creamy rich flavour. If too large for presenting whole, peel off a layer or two.
Dahlia are best known for their dramatic blossoms. In Africa, they are known for their crunchy incredibly aromatic roots.
Gold Nugget Squash is a unique, small (±1_ lb.), orange, heritage winter squash with very fine flavor and medium-dry smooth texture. Serve as a grilled wedge; or as a wonderful container for winter soups
Sun Dried Tomatoes and Smoke-Dried Tomatoes are amazing culinary “first-aid” ingredients. We use the classic Italian Principe Borghese which was bred specifically for dying.
Chestnut Squash is a larger, drier squash with rich flavour reminiscent of its namesake.
Turnips
True Turnips are very different from their rough-and-ready cousin, the rutabaga. In Europe, turnips are a spring tonic. But in our part of the world spring is just too brief. Our alternative is to start them in the heat of summer under an insect-proof blanket. This must be kept cool with frequent waterings. Then they must be uncovered through the fall; then again covered to protect them from November freezes. But this procedure allows you to enjoy them at their absolute luscious best through the whole winter and into the spring!
Red Turnips have tender ruby skins with a marbled white interior. They can be enjoyed raw as a gentle radish; but they are at their unctuous best briefly cooked.
Amber Turnips have a lovely buttery colour and delicious (almost cinnamony) creamy flavour. Wow.
The most elegant of all are the tender White Turnips which come with their succulent greenhouse leaves through the winter months. Serve the gently steamed roots on a glistening bed their leaves.
Radishes
Winter Radishes have been bred to store well through the winter in cold root cellars. All of them can be enjoyed raw or cooked (for a totally new flavour). Unfortunately they require the same heroic steps as growing True Turnips.
Chinese Red Valentine Radish was originally reserved for royalty; but now your privileged customers can experience its stunning magenta colour in two distinctly different forms - raw or cooked.
Japanese Green Flesh Radishes are equally mild but with a lovely green flesh inside their white skin.
Spanish Black Icicle Radish has a tender black skin over its luscious white flesh that can be enjoyed cooked, pickled or raw.
German Red Icicle Radish has much the same character as ordinary round-red radish but in a more convenient “carrot” shape for easy even slicing or unique long julienne strips.
Dutch Easter Egg Radishes are dainty spheres in a splendid rainbow of purple-pink-white skins. You receive them with their handsome leaves intact.
French Breakfast Radishes are (mild enough for a fine French morning). These beautiful red and white jewels come with their fresh green leaves ready for absolutely incredible presentations.
