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Green Garlic is the early spring shoots from fall planted garlic bulbs. All parts (from the roots to the greens) are loaded with intense fresh garlic flavour. |
Wild Leeks (a.k.a. Ramps) are one of springs brief joys. |
Bi-Coloured Asparagus are short and stunning to look at; and bring out the best of both green and white asparagus. |
Guelph Millennium is a fantastic Green Asparagus developed for Ontario conditions. Our rich soil gives it even more lingering flavor! |
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For a refreshing springtime licorice taste, think Sweet Cicely. For a short period its Seed Pods provide a captivating bite licorice rush. |
True Dandelion is more aromatic than the chicory that usually masquerades as dandelion. |
Asparagettes are the tiny branches of maturing asparagus stems. A wonderful spring-time garnish. |
Our White Asparagus is more tender, sweeter, richer, and less bitter than the imports. |
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Spruce Candles are tender, tart and aromatic baby leaves for delicious oil, vinegar and honey infusions for the rest of the year |
Welsh Onions Flowers serve as a wonderfully sweet and oniony vegetable. The shoots are actually the true Oriental Scallions. |
Red/Green Onion is a non-bulbing red onion that is at its most intense colour during the cooler months. |
Lovage, with its heavenly perfumed aroma is not-to-be-missed. |
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Fiddleheads are another herald of spring. Serve them many ways during their short-season. |
Morels, elusive and rare, are a once-in-awhile phenomenon. |
Purple Snow Peas turn into stunning and delicious black morsels when lightly cooked.
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Tulip Chives have all the sweet oniony flavour of regular chives, but are more substantial and succulent.
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Bloomsdale Spinach is an heirloom favourite. It is still the best tasting and best textured spinach there is – either raw or cooked. |
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