Certified Organic Farm Vegetables - Taste the Difference

Our farm provides a wide variety of organic potatoes to meet your culinary needs. 

When you care about the food you serve, don't settle for less.

From mild flavoured to robust, our organic farm has a beet for everyone. We’ve even converted some young skeptics to beetlievers!

Organic sunchokes have a texture similar to water chestnuts and a sweet, nutty flavour. 

Serve them in a dozen ways!

Parsnips are richer in vitamins and minerals than their close relatives, carrots. Rediscover this organic farm fave.

Ask about Swiss Chard and the farm's other seasonal veggies. Taste the incredible difference organic makes!

Locals know Carrots by Cam’s unbelievably flavourful, sweet carrots are unmatched anywhere in the region, thanks to his farm's organic soil stewardship and cold-harvesting methods. 

Culinary Characteristics: 

• The Agria has outstanding flavour and will give you the best mash you will ever make! 
• Its medium-floury texture also makes this potato good for baking, frying, and roasting.  
• Agria has relatively little free starch so it resists glueiness  — an asset when making gnocchi!

Description: 

• Tends to be large (long oval) with a light yellow smooth skin and dark yellow flesh
• One of the darkest yellows on the market; on a scale of 1 to 8, Agria is an 8

 Origin: West Germany, 1985.

Culinary Characteristics: 

• Excellent soup and salad potato as it stays firm, even in liquids
• In a gratin, it will stay in slices
• Very smooth mouth feel

 Description: 

• Round to oval tubers, yellow flesh and yellow skin

 Origin: Netherlands, 1999

Culinary Characteristics:  

• Due to the Innovator's drier flesh, they are well suited for French fry making or baking
• Way better flavour than white russets. 

Description:  

• A yellow flesh russet-type potato, oblong in shape with a smooth skin

Origin:  Netherlands, 2004

Culinary Characteristics:  

• Dry flesh
• Suitable for snack chips, roasted, mash or pan fries.

Description:  

• Round, yellow skin with dark yellow flesh

Origin:  Netherlands

Culinary Characteristics:  

• Waxy texture
• Suitable for salads.

Description:  

• Long oval, slightly kidney shaped with yellow flesh and skin.

Culinary Characteristics: 

• Quite dry, high starch content
• Great for baking, mashing, or frying

Description: 

• Medium to large round oval with red skin and dark yellow flesh

Origin: Netherlands

Culinary Characteristics: 

• Excellent boiled, mashed and in potato salads
• Moist (waxy) when baked
• Nice dark red skin colour that contrasts against the bright white inner flesh — especially appealing on the plate

Description: 

• An attractive medium oblong with shallow eyes, smooth red skin and white flesh

Origin: North Dakota, 1951

Culinary Characteristics: 

Rokos have a quite dry texture suitable for: 

• soft-textured potato salad
• soups
• Produces a more floury mash 
• Great roasted breakfast potatoes

Description: 

• Large, oval to round-oval with red smooth skin and white flesh.

Origin: Austria, 1988

 One of the first potatoes of the season!

Culinary Characteristics: 

• Waxy and flavourful

Description:  

• Smooth red skin, yellow flesh
• Long oval   

Culinary Characteristics:

•  Excellent taste and texture
•  Dry, a good choice for mashed or baked

Description:

•  Red, smooth skin
•  Oval to round, white flesh

Origin: Netherlands

Culinary Characteristics: 

• Unbeatable flavour and sweetness
• Bolero is the best of the Nantes types (humble opinion)
• Superb for storage; holds texture and sweetness well into spring
• Although fussy to harvest, we grow them because there's simply nothing better

Description: 

• Smooth, blunt ended, 4 to 9 inches long

Culinary Characteristics:  

• Excellent for salads and gourmet dishes
• Lovely sweet taste, especially when raw 
• Lightly stir-fry or roast to retain a deeper purple colour (the colour will bleed if boiled)

Nutritional Benefits: 

• Purple carrots contain anthocyanins, powerful anti-oxidants 

 Description:  

• A beautiful purple skinned carrot with an orange-yellow core 
• Long (25-30 cm or 10-12") and slender with a graceful taper

Origin:  Hybrid purple carrot — a return to the distant past when wild carrots were naturally purple

Culinary Characteristics:  

• Plating: look spectacular sliced   
• Sweet and rich raw 
• Will lose some brightness when cooked

 Description:  

• Broad shoulders and short
• Purple skin grading to a bright yellow centre

Culinary Characteristics: 

• A beautiful white carrot with crisp and sweet flavour
• Excellent for salads and gourmet dishes

Nutritional Benefits: 

• Contains phytochemicals that can help reduce the risk of cancer and stroke
• Dietary fibre may help fight against colon cancer

 Description:  

• Consistent, uniform shape and crisp, ivory white flesh
• Tend to be large, approx. 20cm (8") long

Origin: White carrots originate from Afghanistan, Iran, and Pakistan.

Culinary Characteristics:  

• Pure yellow throughout with crisp, tender texture and sweet flavour
• Best when cooked
• Great soup carrot

Nutritional Benefits: 

• Xanthophyll pigment helps develop healthy eyes
• Studies have shown that intake of xanthophyll-rich foods are associated with a significant reduction in the risk of cataract (up to 20%) and for age-related macular degeneration (up to 40%) (Moeller, Jacques & Blumberg 2000)  

Description:  

• Tapered, pale yellow
• Up to 23cm (9") long

Origin: Yellow carrots were first recorded in Turkey around the end of the 1st Century. This novel hybrid returns us to the cultural heritage of this variety.