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.

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. 

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!

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. 

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: 

• 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

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

Culinary Characteristics: 

• Creamy when roasted
• Also great in salads
• Excellent flavor

Description: 

• Very waxy, smaller fingerling
• Cream coloured skin and flesh 

Origin: Netherlands

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.

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.

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

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

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)

Culinary Characteristics: 

• Sweet and flavourful
• Perfect for consistent slicing

Description: 

• Long cylindrical-shaped root
• Deep purple flesh
• About 7" long

 Origin: New hybrid

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

• 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.

• Who would guess that under that tough exterior the flesh could be so sweet and crisp
• Better than jicama!

• Our climate creates intense anise flavor
• Sold with the tops for lots of flavorful fern 

Ahh, the beauty of buying local.