Go Local While You Can! Many of our talented local farmers are soon closing for the season, and while we are sad to see them go, we are very grateful for their hard work – and delicious, organic fruits and vegetables.
So grace your table with these fall favourites from Garnett Hollow Farm, Secrest Organics, Sage Greenhouse, Silver Lake, Eagle Valley, Crazy Dog Farms, Silver Lake Estate, Two EE’s Organic Farm, Localmotive and Roots and Greens. Because many of these are the last for a while, we know they will taste even better.
- Apples – Ambrosia, Galas, Golden & Red Delicious, Macintosh & Spartan
- Beets – Red, Bunch, Golden & Chiogga
- Cabbage
- Cantaloupe
- Carrots – for Juice & Table
- Celery
- Chard – Rainbow
- Collard Greens
- Cucumbers
- Dandelion Greens
- Kale – Red, Black & Green
- Leeks
- Lettuce Yellow sweet onions
- Onions – Yellow sweet and Shallots
- Peppers – Green, Jalapeno & Cayenne
- Plums – Elephant Heart & Prune
- Potatoes – Fingerling
- Salad mix
- Squash – Mariposa, Butternut, Pumpkin, Spaghetti, Zucchini & Acorn
- Tomatoes – Roma, Grape
- Turnips
- Wheatgrass
…and fragrant herbs to infuse all your tasty fall dishes: Chives, cilantro, dill, sage, rosemary, basil, mint and parsley.
Beet It!
You’ve probably seen Instagram-worthy Chiogga beets, and never knew what they were called. This nonGMO, heirloom Italian variety – also known as a candy cane or bull’s eye beet – comes from Chiogga (near Venice), and struts gorgeous pinky-white and deep red rings inside.
While delicious roasted, steamed and pickled, its colour fades with cooking so, to show it off in all it’s glory, try it raw, grated or shaved into salads. Oh, and they are chock full of heart-and-blood-boosting betaines, folates, vitamins B and C, and are high in fibre.
And don’t forget your nutrient-rich beet greens – delicious simply stir fried with garlic, a squeeze of lemon juice and a dash of dried chili flakes; or stirred into casseroles and sauces.
