NUTRITIOUS ORGANIC FOOD DOESN'T COST THE EARTH
Certified Organic Farm Vegetables - Taste the Difference
Certified Organic Vegetables
organic potatoes
organic sunchokes
organic potatoes
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.
organic beets
organic sunchokes
organic potatoes
From mild flavoured to robust, our organic farm has a beet for everyone. We’ve even converted some young skeptics to beetlievers!
organic sunchokes
organic sunchokes
organic sunchokes
Organic sunchokes have a texture similar to water chestnuts and a sweet, nutty flavour.
Serve them in a dozen ways!
organic parsnips
Organic seasonal greens
organic sunchokes
Parsnips are richer in vitamins and minerals than their close relatives, carrots. Rediscover this organic farm fave.
Organic seasonal greens
Organic seasonal greens
Organic seasonal greens
Ask about Swiss Chard and the farm's other seasonal veggies. Taste the incredible difference organic makes!
organic carrots
Organic seasonal greens
Organic seasonal greens
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.
Organic Potatoes by Poplar Bluff
Autumn Rose
Culinary Characteristics:
* The Autumn Rose is know for it's excellent taste and texture
Potatoes
Nutrient Dense Carbohydrates = Natural Energy
Potatoes are North America's favourite vegetable and your team at Poplar Bluff Organics provides a wide variety of organic potatoes to meet your culinary needs.
From dry, dense types that produce crispy fries to luscious, deep yellow mashers. From firm, waxy salad mainstays to exotic beauties that say “gourmet”, our organic farm supplies them all.
Please scroll down for info to help you pick the right potato for your next plate.
And don’t forget, you can always contact us for advice. We love to talk taters: 403-934-5400 or email hello@poplarblufforganics.com
All potatoes are organically grown on our farm. Taste the difference pride makes.
White Fleshed Farm Potato: Famous Kennebec by Poplar Bluff
Culinary Characteristics:
- Favoured for its ability to stay crisp longer than most
- Industry standard for high quality, crisp fries.
Description:
- Large and oblong potatoes with smooth pale yellow skin, shallow eyes, and white flesh.
Origin: USA, 1941.
Named after the Kennebec River in Maine, where it was bred.
Kennebecs are an industry standard for high quality, crisp fries.
Yellow-fleshed
Agria
innovator
ColOmba
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.
ColOmba
innovator
ColOmba
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
innovator
innovator
innovator
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
noblesse
noblesse
innovator
Culinary Characteristics:
- Dry flesh
- Suitable for snack chips, roasted, mash or pan fries.
Description:
- Round, yellow skin with dark yellow flesh
Origin: Netherlands
ERIKA
noblesse
ERIKA
Culinary Characteristics:
- Waxy texture
- Suitable for salads.
Description:
- Long oval, slightly kidney shaped with yellow flesh and skin.
Red-skinned
Labella
Labella
Labella
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
Norland
Labella
Labella
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
Roko
Labella
ROSARA
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
ROSARA
Autumn Rose
ROSARA
One of the first potatoes of the season!
Culinary Characteristics:
- Waxy and flavourful
Description:
- Smooth red skin, yellow flesh
- Long oval
Autumn Rose
Autumn Rose
Autumn Rose
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
Specialty Potatoes Gourmet Varieties
Anya (Fingerling)
jazzy (Fingerling)
jazzy (Fingerling)
Culinary Characteristics:
- Firm and waxy with a delicious nutty flavour
- Best cooked in skins — their shape makes them impossible to peel until cooked
- Roasting brings out the flavour, but also does well boiled or poached
- Exceptional in salads tossed in warm dressings, or served as new potatoes
Description:
- Fingerling potato with a long knobbly oval shape
- Tan to pinkish beige coloured skin, and white waxy flesh
Origin: Scotland. Cross between Desiree and
Pink Fir Apple, two famous English varieties
jazzy (Fingerling)
jazzy (Fingerling)
jazzy (Fingerling)
Culinary Characteristics:
- Jazzy is an excellent tasting salad-type specialty renowned for its preparation convenience and superb culinary qualities
- The taste is slightly sweet and creamy, very pleasant
Description:
- Smooth yellow skin and waxy yellow flesh
Origin: Netherlands
Bellanita (Fingerling)
Russian Blue (Congo, Blue Marker, McIntosh Black)
Russian Blue (Congo, Blue Marker, McIntosh Black)
Culinary Characteristics:
- Creamy when roasted
- Also great in salads
- Excellent flavor
Description:
- Very waxy, smaller fingerling
- Cream coloured skin and flesh
Origin: Netherlands
Russian Blue (Congo, Blue Marker, McIntosh Black)
Russian Blue (Congo, Blue Marker, McIntosh Black)
Russian Blue (Congo, Blue Marker, McIntosh Black)
Note: Very high in antioxidants, especially the skin. More antioxidants than blueberries!
Culinary Characteristics:
- Bland, earthy taste
- Dry texture produces good baked potatoes
- Distinctive colour will hold when baked and fried
- Makes a great garnish
- Roasting or grilling the halves will actually darken the colour
- The flesh colour will bleed if boiled. Dry cook only.
Description:
- Large-medium size, oblong tubers with a deep blue to deep purple skin and netted texture
- Brilliant purple, dry, firm flesh
Origin: Reportedly a Russian heritage potato, originally from South America. Known under many different names.
Carrots, Parsnips, Beets
At Poplar Bluff Organics, we're pleased to provide you with a variety of organically grown carrots, parsnips, and beets. Cam Beard and his team from Carrots by Cam grows this produce with the same demanding standards that we apply to our potatoes to provide a top quality product to our customers.
Carrot fun facts:
- Danvers and Imperator carrots are bred to be fibrous enough (yuck!) to stand up to machine digging and transporting
- Our Nantes, on the other hand, have very little fibre (yum!), and are so crisp that they break easily
- Green tops are so weakly attached that many are lost in the field when harvested
- We grow them because nothing beats them for flavor and sweetness
Please scroll through our menu below to find out more about the individual varieties we offer. Again, don’t forget, you can always contact us for advice. We love carrot chat: 403-934-5400 or email hello@poplarblufforganics.com
Our farm has a huge selection of organic vegetables, with two locations near Carseland and Strathmor
Carrots by Cam
Bolero carrots
Purple Haze carrots
Purple Haze carrots
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
Purple Haze carrots
Purple Haze carrots
Purple Haze carrots
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
Dragon Carrots
Purple Haze carrots
Dragon Carrots
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
White carrots
Yellow carrots
Dragon Carrots
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.
Yellow carrots
Yellow carrots
Yellow carrots
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.
Parsnips
organic parsnips
Culinary Characteristics:
- Subtle, fine-tasting vegetable that makes a good alternative to potatoes or other starches
- Stronger flavour than carrots, turns nutty, or sweet when cooked
- Prepare in many ways:
- Boiled, roasted, or in stews, soups and casseroles
- Thinly sliced and deep fried, they make excellent sweet snack chips
- Cut into sticks, roll in butter, then roast until carmelized and crisp...addictive!
- Steamed and mashed like potatoes
- Parsnips may be substituted for carrots in many recipes
Nutritional Benefits:
- The parsnip is richer in vitamins and minerals than its close relative, the carrot
- Particularly rich in potassium, folate, and is a good source of Vitamin C
- Good source of dietary fibre
Description: Parsnips resemble carrots, but are a paler colour and larger than most carrots
Origin: Native to Eurasia and have been eaten there since ancient times. Used to make sugar in the middle ages.
photo of parsnips closeup
Beets
red beets
gold beets
gold beets
Culinary Characteristics:
- Rich, earthy, yet sweet
- Great roasted, boiled, or pickled
Nutritional Benefits:
- Betacyanin pigment is a powerful antioxidant
Description:
- Deep red beet and leaves
Origin: Recent hybrid
gold beets
gold beets
gold beets
Culinary Characteristics:
- Mild beet flavor, sweet & tasty
- Ideal for eating raw
- Can be roasted, boiled
- Retains its vibrant golden colour when cooked
Description:
- Yellow flesh with a dark orange skin
Origin: Recent hybrid
Chioggia beets (Candystripe, Bull's Eye)
Chioggia beets (Candystripe, Bull's Eye)
Chioggia beets (Candystripe, Bull's Eye)
Culinary Characteristics:
- Milder flavor than red beets, so they don't overpower your dish
- Sweet and tender
- The coloured rings will blend if boiled, so best served raw or lightly roasted if the distinctive colouring is to be preserved.
Description:
- Slightly flattened globe-shaped roots
- Red-orange or pink to light red skin
- Alternating scarlet red and white concentric rings inside
Origin: A pre-1840 Italian heirloom variety from the Adriatic coastal region of Chioggia (near Venice)
Taunus Beets
Chioggia beets (Candystripe, Bull's Eye)
Chioggia beets (Candystripe, Bull's Eye)
Culinary Characteristics:
- Sweet and flavourful
- Perfect for consistent slicing
Description:
- Long cylindrical-shaped root
- Deep purple flesh
- About 7" long
Origin: New hybrid
Specialty Organic Produce & Seasonal Greens
Organic sunchokes (Nope, not ginger!)
Organic sunchokes (Nope, not ginger!)
Organic sunchokes (Nope, not ginger!)
Culinary Characteristics:
- Succulent, creamy
- Sweet when roasted — roll in butter
- Uncooked in salads or slaws
- Delicious made into gratin
Description:
- Thin-skinned, knobby tubers
- Root stem of a variety of sunflower
Origin: Native to North America
wait for it: organic Swiss chard
Organic sunchokes (Nope, not ginger!)
Organic sunchokes (Nope, not ginger!)
- We can't wait for our organic seasonal greens again, available in the summer.
- Sign up for our mailing list below and you'll be the first to know when our harvest is in.
Kohlrabi
Kohlrabi
Kohlrabi
- Who would guess that under that tough exterior the flesh could be so sweet and crisp
- Better than jicama!
Fennel
Kohlrabi
Kohlrabi
- Our climate creates intense anise flavor
- Sold with the tops for lots of flavorful fern
Ahh, the beauty of buying local.