NUTRITIOUS ORGANIC FOOD DOESN'T COST THE EARTH

Certified Organic Farm Vegetables - Taste the Difference

Certified Organic Vegetables

organic potatoes

organic potatoes

organic potatoes

organic potatoes, many varieties, displayed on clean background

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 carrots

organic potatoes

organic potatoes

carrots on burlap background

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 beets

organic potatoes

organic sunchokes

beets whole and cut to show red and white striped interior, on burlap background

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 seasonal greens

organic sunchokes

sunchokes on wood cutting board

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 seasonal greens

parsnips closeup

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

swiss chard bunch on white background

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

Organic Potatoes by Poplar Bluff

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



potatoes freshly dug sitting on soil

All potatoes are organically grown on our farm. Taste the difference pride makes.  

White Fleshed Potatoes ~ Our Famous Kennebec

White Fleshed Farm Potato: Famous Kennebec by Poplar Bluff

potatoes whole and cut showing white interior, on black background

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.

french fries golden brown and salted on a wood board

Kennebecs are an industry standard for high quality, crisp fries. 

Yellow Fleshed Potato Varieties

Yellow-fleshed

Agria

Columba

Columba

whole and cut potatoes showing Agria golden inside, on black background

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.

Columba

Columba

Columba

closeup of potatoes, columba type

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

closeup of potatoes, innovator variety, on rustic boards

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

innovator

innovator

closeup of potatoes, noblesse variety, on rustic boards

Culinary Characteristics:  

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

Description:  

  • Round, yellow skin with dark yellow flesh

Origin:  Netherlands


red-skinned Potato varieties

Red-skinned

Labella

Labella

Labella

closeup of potatoes, labella variety

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

closeup of potatoes, whole and cut to show white interior, innovator variety, on wood cutting board

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

Roko

closeup of potatoes, whole and cut to show white interior, roko variety, on white background

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


specialty potatoes

Specialty Potatoes Gourmet Varieties

Anya (Fingerling)

jazzy (Fingerling)

Anya (Fingerling)

fingerling potatoes, long Anya variety, whole and cut to show inside, on black background

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


French Fingerling

jazzy (Fingerling)

Anya (Fingerling)

Red potatoes with one cut open to show creamy flesh marbled with red streaks, on white background

Culinary Characteristics: 

  • Medium-dry texture 
  • On the sweet side, so it caramelizes delectably when roasted  
  • Blends beautifully with a mixed roasted veg side 
  • Our favourite hash brown potato!

Description

  • Red skinned with flavorful yellow flesh streaked with red. Sorry, the great color disappears when cooked.     

Origin: Netherlands


jazzy (Fingerling)

jazzy (Fingerling)

Bellanita (Fingerling)

Cream coloured potatoes on a rustic board

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)

Bellanita (Fingerling)

image17

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)

Deep purple potatoes, one cut open to show deep purple inside, rimmed with a light purple perimetre

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.

Rosara

Russian Blue (Congo, Blue Marker, McIntosh Black)

Russian Blue (Congo, Blue Marker, McIntosh Black)

image18

One of the first potatoes of the season!

Culinary Characteristics:  

  • Waxy and flavourful

Description:  

  • Smooth red skin, yellow flesh
  • Long oval   

Origin

Organic Carrots, Parsnips, Beets

image19
image20
image21

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 

organized display of all colours of carrots, beets and potatoes, clean with carrot and beet tops on

Our farm has a huge selection of organic vegetables, with two locations near Calgary and Strathmore

Carrots by Cam

Bolero carrots

Purple Haze carrots

Purple Haze carrots

orange bolero carrots in a row, tops still on,  patio stone background

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

closeup of purple carrots, one cut open to show orange inside with purple rim just under the skin

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

vivid closeup of red dragon carrots with one cut into thick slices showing orange interior

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

Yellowstone carrots

Dragon Carrots

closeup of white carrots without tops

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.

This variety was bred in Yorkshire, England


Yellowstone carrots

Yellowstone carrots

Yellowstone carrots

closeup of yellow carrots without tops

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

photo of parsnips closeup

Beets

red beets

gold beets

gold beets

photo of red beets on burlap, one is cut open to show deep red interior

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

photo of gold beets on royal blue tablecloth, orange exterior, one is sliced to show gold interior

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)

red beets on burlap, one beet sliced open to show red and white stripe inside

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)

bunch of long deep burgundy coloured beets with tops still on, white background

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!)

sunchokes closeup on a reddish brown tabletop

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!)

a bunch of deep green swiss chard with red stems, clean on a white background

  • 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

bunch of green and purple kohlrabi with tops still on

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

Fennel

Kohlrabi

Kohlrabi

several fennel with fern-like tops still attached

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

Ahh, the beauty of buying local.