Organic food doesn't cost the earth™
Certified Organic Vegetables
organic potatoes
Organic seasonal greens
Organic seasonal greens
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 seasonal greens
Organic seasonal greens
Organic seasonal greens
Ask about kale and the farm's other seasonal veggies. Taste the incredible difference organic makes!
organic carrots
Organic seasonal greens
organic parsnips
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 parsnips
organic sunchokes
organic parsnips
Parsnips are richer in vitamins and minerals than their close relatives, carrots. Rediscover this organic farm fave.
organic beets
organic sunchokes
organic sunchokes
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!
Specialty Organic Produce & Seasonal Greens
Fennel
SWISS CHARD
SWISS CHARD
- Our climate creates intense anise flavor
- Sold with the tops for lots of flavorful fern
SWISS CHARD
SWISS CHARD
SWISS CHARD
- Milder taste than spinach
- Versatile: Both stalks and leaves delicious steamed, stir-fried, or raw/in smoothies
- Rich in vitamins and minerals
kale
SWISS CHARD
mustard greens
- Fabulous superfood
- Delicious raw, in smoothies, or cooked
mustard greens
Bok Choy-Mid Aug. approx.
mustard greens
- Slight peppery taste
- Delicious raw, cooked and in smoothies
- All your daily Vitamin A & K
Kohlrabi
Bok Choy-Mid Aug. approx.
Bok Choy-Mid Aug. approx.
- Who would guess that under that tough exterior the flesh could be so sweet and crisp
- Better than jicama!
- Grate in slaw, mandolin slice, or cube and roast it!
Bok Choy-Mid Aug. approx.
Bok Choy-Mid Aug. approx.
Bok Choy-Mid Aug. approx.
- Grows beautifully in Alberta
- Milder flavour than cabbage
- Try it in soup, or stir-fry
- Provides fiber, beta-carotene, Vitamins C, K & A
Aug-Sept Radicchio (6 types!)
Autumn '22 Organic sunchokes (Nope, not ginger!)
Autumn '22 Organic sunchokes (Nope, not ginger!)
Sometimes called Italian chicory
From round red to leafy, we have a radicchio variety for you!
Bold flavour:
- Add slight bitterness to salad
- Cook in Italian dishes to balance richness
- Contains healthy anthocyanins
Autumn '22 Organic sunchokes (Nope, not ginger!)
Autumn '22 Organic sunchokes (Nope, not ginger!)
Autumn '22 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
Availability after harvest:
- Available 'til early January
Origin: Native to North America
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.
Yellow-fleshed
Agria
Colomba
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
Availability:
- Available year 'round, but is even less pretty after June
- Plentiful supply
Storage:
- Keep in cool, dark place
Origin: West Germany, 1985
Colomba
Colomba
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, light yellow flesh and yellow skin
Availability after harvest:
- Available until Easter approx.
- Plentiful supply
Storage:
- Keep in cool, dark place
Origin: Netherlands, 2011
sold out! innovator
sold out! innovator
sold out! 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
Availability after harvest:
- Available until Easter approx.
- Modest supply
Storage:
- Keep in cool, dark place
Origin: Netherlands, 2004
SOLD OUT! noblesse
sold out! innovator
sold out! innovator
Culinary Characteristics:
- Dry flesh
- Suitable for snack chips, roasted, mash or pan fries.
Description:
- Round, yellow skin with dark yellow flesh
Availability after harvest:
- Available March to July
- Good supply
Storage:
- Keep in cool, dark place
Origin: Netherlands
Red-skinned
Sold OUt! Labella
Sold OUt! Labella
Sold OUt! 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
Availability after harvest:
- Long dormancy, available Easter 'til July
- Good supply
Storage:
- Keep in cool, dark place
Origin: Netherlands
cerata
Sold OUt! Labella
Sold OUt! Labella
Culinary Characteristics:
- Medium-Dry texture
- Delicious baked, roasted, or pan fried
Description:
- Smooth red skin, white flesh
Availability after harvest:
- Available February to July
- Modest supply
Storage:
- Keep in cool, dark place
Sold Out! Roko
Sold OUt! Labella
SOLD OUT! Autumn Rose
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.
Availability after harvest:
- Long dormancy, available March to July
- Good supply
Storage:
- Keep in cool, dark place
Origin: Austria, 1988
SOLD OUT! Autumn Rose
SOLD OUT! Autumn Rose
SOLD OUT! 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
Availability after harvest:
Available February to June.
- Limited supply
Storage:
- Keep in cool, dark place
Origin: Netherlands
SOLD OUT! ROSARA
SOLD OUT! Autumn Rose
SOLD OUT! ROSARA
One of the first potatoes of the season—longest lasting early!
Culinary Characteristics:
- Mid-range starch, flavourful
Description:
- Smooth red skin, yellow flesh
- Long oval
Availability after harvest:
- Modest dormancy, available past Easter
- Good supply
Storage:
- Keep in cool, dark place
Specialty Potatoes Gourmet Varieties
Violet queen (still beautiful!)
SOLD OUT! Bellanita (Fingerling)
Violet queen (still beautiful!)
Note: Very high in antioxidants,
especially the skin.
More antioxidants than blueberries!
Culinary Characteristics:
- Texture is moderately waxy, producing a creamy texture when roasted
Description:
- Purple skin and flesh
- Long fingerling shape, tends to be small
Availability after harvest:
- Long dormancy, available 'til early summer approx.
- Good supply
Storage:
- Keep in cool, dark place
SOLD OUT! Anya (Fingerling)
SOLD OUT! Bellanita (Fingerling)
Violet queen (still beautiful!)
Culinary Characteristics:
- Unique and appealing dry-textured potato
- Best cooked in skins — their shape makes them impossible to peel
- Roasting brings out the flavour, but also does well steamed
- Perfect for salads, tossed in warm dressings, or served as new potatoes
Description:
- Fingerling potato with a long oval shape and deep eyes
- Tan to pinkish beige coloured skin, and white dry flesh
Availability after harvest:
- Short dormancy, available 'til early March approx.
- Good supply
Storage:
- Keep in cool, dark place
Origin: Scotland. Cross between Desiree and Pink Fir Apple, two famous English varieties
SOLD OUT! Bellanita (Fingerling)
SOLD OUT! Bellanita (Fingerling)
SOLD OUT! Bellanita (Fingerling)
Culinary Characteristics:
- Very waxy, creamy when roasted
- Also great in salads
- Excellent flavour
Description:
- Smaller fingerling
- Cream coloured skin and flesh
Availability after harvest:
- Short dormancy, available 'til end February approx.
- Good supply
Storage:
- Keep in cool, dark place
Origin: Netherlands
SOLD OUT! emmalie (Fingerling)
SOLD OUT! emmalie (Fingerling)
SOLD OUT! Bellanita (Fingerling)
Culinary Characteristics:
- Dry texture
- Excellent for roasting
Description:
- Striking red skin and flesh
- Elongated fingerling shape
Availability after harvest:
- Short dormancy
- Good supply
Storage:
- Keep in cool, dark place
SOLD OUT! jazzy (Fingerling)
SOLD OUT! emmalie (Fingerling)
SOLD OUT! Amarosa (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
Availability after harvest:
- Medium dormancy
- Good supply
Storage:
- Keep in cool, dark place
Origin: Netherlands
SOLD OUT! Amarosa (Fingerling)
SOLD OUT! emmalie (Fingerling)
SOLD OUT! Amarosa (Fingerling)
High in antioxidants
Culinary Characteristics:
- Excellent flavour
- Texture is mid-range to dry
Description:
- Thin red skin and red flesh
- Color is stable when dry cooked
Origin: Oregon
Availability after harvest:
- Short dormancy, will be gone after Christmas
- Good supply
Storage:
- Keep in cool, dark place
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
Availability after harvest:
- Generally available to end of March
- Modest supply
Storage:
- Keep in cool, dark place
Origin: USA, 1941
Named after the Kennebec River in Maine, where it was bred
Kennebecs are an industry standard for high quality, crisp fries.
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 & Strathmore
Carrots by Cam
SOLD OUT! Yellow carrots
Bolero (Nantes) carrots-Mid aug. early babies
Bolero (Nantes) carrots-Mid aug. early babies
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
Availability/Storage:
- Short dormancy, available 'til end February approx.
- Modest supply
- Keep as cool as possible without freezing
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.
Bolero (Nantes) carrots-Mid aug. early babies
Bolero (Nantes) carrots-Mid aug. early babies
Bolero (Nantes) carrots-Mid aug. early babies
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
Availability/Storage:
- Available 'til mid June approx.
- Plentiful supply
- Keep as cool as possible without freezing
SOLD OUT! Purple Haze carrots
Bolero (Nantes) carrots-Mid aug. early babies
SOLD OUT! 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
Availability/Storage:
- Short dormancy, available 'til early January approx.
- Modest supply
- Keep as cool as possible without freezing
SOLD OUT! Dragon Carrots
SOLD OUT! White carrots
SOLD OUT! Purple Haze 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
Availability/Storage:
- Short dormancy, available 'til end February approx.
- Modest supply
- Keep as cool as possible without freezing
SOLD OUT! White carrots
SOLD OUT! White carrots
SOLD OUT! White 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
Availability/Storage:
- Short dormancy, available 'til end February approx.
- Modest supply
- Keep as cool as possible without freezing
Origin: White carrots originate from Afghanistan, Iran, and Pakistan
Parsnips
sold out! 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
Availability/Storage:
- Long dormancy, selling out January 2022 (estimated)
- Keep as cool as possible without freezing
Origin: Native to Eurasia and have been eaten there since ancient times. Used to make sugar in the middle ages.
Beets
red Cylinder Beets (limited)
red Cylinder Beets (limited)
red Cylinder Beets (limited)
Culinary Characteristics:
- Sweet and flavourful
- Perfect for consistent slicing, even cooking
Description:
- Long cylindrical-shaped root
- Deep purple flesh
- About 7" long
Availability/Storage:
- Long dormancy, available February to June-July
- Plentiful supply
- Keep cool, approx. 4 deg. Celsius
Origin: Recent hybrid
red cloud beets-eta mid aug.
red Cylinder Beets (limited)
red Cylinder Beets (limited)
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
Availability/Storage:
- Medium dormancy, available 'til May approx.
- Plentiful supply
- Keep cool, approx. 4 deg. Celsius
Origin: Recent hybrid
sold out! gold beets
SOLD OUT! Chioggia beets (Candystripe, Bull's Eye)
SOLD OUT! Chioggia beets (Candystripe, Bull's Eye)
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
Availability/Storage:
- Short dormancy, available 'til January approx.
- Keep cool, approx. 4 deg. Celsius
Origin: Recent hybrid
SOLD OUT! Chioggia beets (Candystripe, Bull's Eye)
SOLD OUT! Chioggia beets (Candystripe, Bull's Eye)
SOLD OUT! 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
Availability/Storage:
- Medium dormancy, available 'til March approx.
- Plentiful supply
- Keep cool, approx. 4 deg. Celsius
Origin: Recent hybrid
Origin: A pre-1840 Italian heirloom variety from the Adriatic coastal region of Chioggia (near Venice)
Join us at our Long Table
Saturday, August 27, 5pm to 9pm
Farm to Fork~chef-prepared~local ingredients