Organic Roots

Find a few unique organic roots along with your all time favourites.
Each of these vegetables offer a distinct flavour.

Eaten raw, they have a texture similar to water chestnuts and a sweet, nutty flavour.
Inulin-rich with no other type of carbohydrate, which is why some call it the "potato for diabetics"
High in fiber and have more potassium than most other vegetables
Can be used in place of potatoes in any recipe. Though cook times will differ.
Best when roasted, though it can be served raw in salads, baked like fries, boiled and mashed or pureed into a soup

Nutty, earthy, and slightly sweet flavour with hints of parsley and celery
Crisp consistency when raw, smooth and tender texture when cooked
Can be eaten raw, and is often spiralled into salads
Also popular in cooked applications such as blanching, boiling, mashing, stewing, and roasting.
Remove its rough skin before cooking

Looking deceivingly like a parsnip, parsley root has a crisp, yet tender texture when raw and a smooth and creamy texture once cooked
Flavour is likened to a combination or parsley, carrot and celeriac
Parsley root can be substituted in recipes calling for parsley, turnips and carrots, and is often prepared with these vegetables

Creamy white flesh with a smooth skin and a sweet nutty flavour
Like carrots, may be used in sweet or savoury preparations because of their high natural sugar content

Why is Local Organic Produce More Expensive?

The cost of locally grown vs imported produce

I don't remember the last time I ate a potato that tasted like, well, a potato. I hadn't realized how tasteless some food had become until you brought my taste buds to life.
Sylvia, Toronto

Want to learn about the seasonal produce that is fresh & ready for your plates?

The cost of locally grown vs imported produce

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