Winter Spring Summer Fall
Sprouts and Shoots
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Bean, Pea and Lentil Sprouts

A sprouted blend of pea, lentil and garbanzo bean sprouts that are ready to eat as is, as a snack, added to salads, or as a topping in soups and stews.  They also lend themselves nicely to cooking by braising, sautee, stir-frying, or roasting them in butter or olive

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Pea Shoots

Tender, young micro pea plants offer a wonderful spring pea flavour, and can be used in salads, sandwiches, wraps, and as a topping for soups and entrees.


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Sunflower Shoots

Sunflower shoots are tender, young micro sunflower plants that are delicious and nutty.  They're a great addition to salads, sandwiches, wraps, and added to soups and entrees.


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Radish Shoots

Radish shoots are young, tender micro radish greens.  They offer the delicious peppery flavour of radishes in a micro green that are perfect for adding a bit of spice to salads, sandwiches, and wraps.

 

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Greens
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Arugula

Arugula has a peppery flavour with nuances of nuts and mustard.  It can be used in salads, chopped up and added to rice and bean or meat dishes, cooked with pasta and pizza, and makes a wonderful pesto.

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Mustard Mix

We grow a delicious blend of green and purple, frilly and lobed, mustard greens that offer incredible variety in colour, texture, and flavour for salads.  Mustard greens go incredibly well with sweeter balsamic type dressings and pair nicely with sweet fruits like strawberries or peaches.  Mustar

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Baby Red Russian Kale

Baby Red Russian kale has a mild flavor and offers both great texture and tenderness in their leaves that are best suited for salads and light sautees.

 

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Gourmet Lettuce Mix

A mix of red and green Sweet Crisp, Butter, and Oakleaf lettuces. Our gourmet lettuce mix offers great flavour and texture for your favourite salads blends.

 

Nutrition:  Lettuces are low in calories, but high in nutrition.  A good source of both vitamins and minerals.

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Mizuna

The taste of mizuna can be described as mildly peppery with a subtle earthiness.  It's a wonderful addition to salads, stir-fried, pickled, added to soups and hot pot dishes.

 

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Spinach - bunching

Spinach, with its dark leaves, delicate texture, and bitter flavor profile, has garnered itself a high ranking amongst the healthiest foods on earth.  Spinach is so versatile; it can be used raw in a salad or cooked in any number of dishes, including dips, soups, quiches, pasta dishes, or steamed

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Swiss Chard - rainbow

Rainbow Swiss chard is distinguished by its bouquet of wrinkled, slightly savoyed rich green leaves and bright coloured stems.

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Kale, curly, black...

Kale boasts deep, earthy flavors that can range from rich and meaty to herbaceous and slightly bitter.  Kale can be used in salads (best to marinate), and is delicious sauteed, roasted, added to soups and stews or dried as chips.  The sweetest flavoured kale will be

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Romaine Head Lettuce

Romaine lettuce has more texture than flavour.  Its leaves are substantial, crunchy and succulent with a mild flavour that allows Romaine lettuce to be a very versatile culinary green and multipurpose ingredient

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Butterhead Lettuce

Butterhead lettuce receives its name from its sweet buttery flavour and the delicate texture of its leaves.  Originating from the Medetaranian, butter lettuce's tender and loose bright green leaves and mild flavour allow for countless culinary pairings.  Add to sala

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Summer Crisp Head Lettuce

Summer Crisp or Batvia lettuces are crisp like Romaine lettuce, but sweet and juicy, without bitterness.   They are perfect the perfect lettuce for salads, in sandwiches, on burgers, and in wraps.

 

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Tatsoi (Spoon Mustard)

Tatsoi (also known as Spoon Mustard) has a sweet and nutty flavour with a mineral finish.  Once cooked, it develops a warm earthiness similar to spinach.  Use as you would spinach - raw, steamed, sauteed, braised or stir-fried.

 

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Radicchio

A beautiful, gourmet salad vegetable of Italian origin, radicchio has an appealingly bitter and nutty flavour.  Use mixed in salads (especially good with a balsamic/maple syrup dressing) or braised and/or sauteed.

 

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Sorrel

Sorrel is an ancient herb used by Egyptians and Europeans to impart acidity to foods.  It

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Roots
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Radishes

Radishes are a delicious crisp, peppery and juicy vegetable.  They are perfect for cleansing the palate and refreshing the body in the spring.  Radishes get hotter with the weather so in the Spring and Fall radishes are mild and cleansing whereas in summer radishes

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Salad Turnips

Salad turnips have a flavor that is peppery and sweet, delicate, and almost fruit like.  Unlike other turnips, salad turnips are crisp and juicy and delicious raw, as is, or chopped or grated into salads or slaws.   When cooked, they develop a buttery flavor and when roasted at high-temperatures,

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Carrots - orange, rainbow...

We grow a variety of sweet orange and rainbow (yellow, white, red, and purple) carrots that are wonderful eaten raw as snacks, in salads, steamed, braised, roasted, baked, or pickled.


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Beets - red, specialty

We grow a variety of beets from magenta reds, golden, striped, to cylinder types that are perfect for canning.  Beets are the perfect root vegetable to eat raw, grated into salads a

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Fennel bulb

Fennel bulbs have a flavor between anise and tarragon and a crunchy when eaten raw in salads.  They are very popular in Mediterranean cooking and lend themselves nicely to braising and roasting.  Fennel pairs nicely with foods like apples, beets, and many kinds of c

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Parsnips

We begin harvesting our parsnips after the frost has sweetened up their natural nutty flavour in November and try and have them until February.  Parsnips are delicious roasted with other vegetables such as beets, carrots, and onions. 

 

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Celeriac

One of the oldest root vegetables in recorded history, celeriac, also known as root-celery, is a closely related variety of common leaf celery.

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Alliums
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Garlic Scapes

In June we harvest our garlic scapes that are the curly green tops of the garlic plant.  Garlic scapes are tender and mild and are a great way to get the flavour of garlic early in the season.  The

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Onions - sweet, keeper

We grow a wide variety of onions from sweet summer whites, red and strong yellow winter keepers.  Use raw in salads, or braised, sauteed or roasted as the quintessential base to just about every great dish known to man.

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Shallots

The flavor of shallots can be described as a little sweet, with hints of garlic.  Since it doesn't have the same bite as onion, shallot is ideal raw in a salad or dressing, and won't overpower more delicate dishes.


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Leeks

Leeks are related to both the garlic and the onion family. Native to the Mediterranean region, this vegetable dates back to around 4000 BC.

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Scallion (Green Onion)

Scallions are a variety of young onion also referred to as green onions.  We grow both white and purple bunching varieties.Scallions have a sweeter, milder flavour than mature onions and are a bit stronger than chives.  The white part has more flavour than the green leaves.  Try scallions thinly

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Chives

Chives belong to the same family as onion, leeks, and garlic.  The leaves can be used to flavor salads, dips, soups, stews, cheese dishes, sour cream, and butter.  Their flavor is much milder and subtle than other members of the onion family.  They are best used raw.  Chives are a nutrient dense

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Garlic - heads

Fresh has a strong, spicy flavour that mellows and sweetens considerably with cooking.  While cooking softens the flavour, roasting gives garlic a well balanced, delicate, nutty flavour.  Garlic is used in all cuisines across the world.  Use raw or sauteed and added to soups, sauces, and stir-fri

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Brassicas
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Kohlrabi - green, purple

Kohlrabi is a round, tuberous cruciferous vegetable with a similar taste and texture as that of a broccoli stem or cabbage, but milder and sweeter in flavour.  Kohlrabi is excellent grated to use in slaws or patties, chopped up into sticks for a veggie platter or ad

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Broccoli - heading

Native to the eastern Mediterranean and Asia minor, Broccoli is a form of cabbage in the mustard family.  Broccoli is delicious both raw or lightly steamed, braised or grilled on the bbq.


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Bok Choy

Bok Choy is a type of Chinese cabbage that does not form heads, but rather forming an open head with thick white stems and green leaves.  The flavor is slightly bitter, like mustard greens, but milder and the texture is crisp and juicy.  Bok choy is best lightly coo

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Cabbage - pointed, specialty...

One of the oldest vegetables known to man, cabbage is thought to have originated in the eastern Mediterranean and Asia Minor.  A member of the brassica family, cabbage offers a mild, sweet and peppery flavour that is best used raw or lightly sauteed, steamed or stir

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Brussel Sprouts

Brussel sprouts are best after a frost.  They are best lightly cooked by steaming, sauteing or roasting to maintain their sweet, cabbage-like flavour.


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Turnips - Rutabaga

Rutabagas are a cross between a cabbage and a turnip.  The tuber is also called a swedish turnip or swede.  Rutabagas taste milder than turnips, almost like a carrot without sweetness.  It's crisp, juicy, and just a tiny bit piquant.  They shine in cooked dishes where they turn sweet and savory. 

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Turnips - Purple Top

Purple Top White Globe Turnips are the traditional American Turnip that is an old heirloom dating back to prior to 1880.  They are bright purple on top and creamy white in the portion below the soil line.  They are mild flavoured and sweet.  Their greens are delicious and can be cooked for tradit

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Fruiting Vegetables
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Cucumbers - greenhouse

We grow greenhouse varieties of cucumbers that are known for their sweet flavour, thin-skin, and seedless qualities.  Cucumbers are a perfect summer food that are good to eat on their own with a splash of sea salt, or in your favorite greek salad, tzatziki or natura

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Tomatoes - cherry, heirloom...

We grow an assortment of cherry tomatoes (our favorite being Sungolds for their delicious sweet flavour), a variety of heirloom tomatoes that we have found to have the absolute best tomato flavour, and saladettes (mini roma type) that are excellent for salads and sa

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Eggplant - Asian, Italian

Eggplants are a meaty textured vegetable that is wonderful roasted and/or made into dishes such as baba ganoush. We grow both slender Asian varieties and your standard large Italian varieties of vegetable.

 

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Peppers - sweet, asstorted...

We grow a variety of sweet peppers from Italian fryers to juicy block peppers in a variety of colours.  Sweet peppers are perfect for snacking, in salads, sandwiches, wraps, for dips, sauteed, roasted and stuffed

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Peppers - hot

We grow a variety of hot peppers (chili, jalapeno, habanero, cayenne, etc...) that add heat and flavour to your favorite dishes. 

Use for salsas, hot sauces, fresh or dried.

 

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Cucumbers - pickling

We grow an excellent European Gherkin with slow seed development, thin skin and stays crisp long after picking.  These high-quality gherkins have a delicious flavour that is a favorite of our customers as a fresh eating snacking cucumber.  These cucumbers are the perfect gherkins for dills and br

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Zucchini - Summer Squash

We grow a mix of green, yellow and Romanesco type zucchinis that have a mild flavour, and sometimes nutty taste.  This versatile summer squash is great raw (used for making noodles) or steamed, baked, stuffed, pi

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Patty Pans - Summer Squash

We grow a mix of green and yellow pattypan summer squash that are shaped like flying saucers.  Patty pans unique shape make them a great squash for summer salads, stir-fries, and BBQs.

 

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Seasonal
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Peas - Sugar Snap

We grow sugar snap peas for their sweet juicy peas and edible pods.  We have a short window for growing peas here in the Okanagan depending on how warm our springs can be.  Sugar snap peas are excellent for snacking, in

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Beans - European slicing

We grow a variety of different European slicing beans for their flavour and texture and we make sure to harvest them when they are young, tender and sweet.  Beans are delicious lightly cooked by st

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Sweet Corn

We grow super sweet corn that is harvested while the kernels are still sweet, and milky, and not at all starchy.  Because we harvest our corn at this early stage people enjoy eating our corn raw on the cob.  It's also nice likely cooked, with an herb or garlic butte

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Celery

Celery is a marshland plant that has been cultivated as a vegetable since antiquity.  It's delicious raw as is or used for dipping in nut, bean, and cream spreads.  But its wonder comes from its use as a flavouring ingredient, giving depth and aroma to soups, stews,

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Fava Beans

Fava beans are one of the oldest crops known, with archeological remains in Isreal recording their cultivated origins as early as 6800-6500 BC.  Fava beans (also known as Broad beans) are tender with a sweet, grass-like flavour.  

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Herbs
Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Cilantro

Cilantro is a tender herb (also known as leaf coriander) with gentle leaves that are best to add either raw or near the end of cooking in order to maintain their delicate flavor and texture.   Use in Mexican salsas, Indian curries, or

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Dill - fernleaf

Fresh dill weed is an aromatic herb that pairs nicely with many foods such as beets, potatoes, salmon and other seafood, pickles, and yogurts or creams.  Use in salads, dressings, dips, and soups.


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Parsley - flat leaf

Parsley is best to use in its fresh state, finely chopped in salads, or as a flavouring for sauces, soups, stews and minces.  


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Rosemary

Rosemary is a pungently aromatic herb native to the Mediterranean region.  Rosemary's assertive flavor blends well with garlic to season roasts, stews, and marinades.  Rosemary also blends well with balsamic vinegar and enlivens salads, roasted vegetables and tomato sauces.  Crush just prior to u

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Thyme

Thyme is used frequently in Mediterranean, Italian, and Provencal French cuisines.  It pairs nicely with lamb, poultry, and tomatoes, and is often used in soups, stews, stocks, and sauces.

 

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Oregano

Oregano's name means "delight of the mountains" in Greek.  It is native to the Mediterranean region and botanically belongs to the mint family.  It has long been recognized as one of the "functional foods" for its nutritional, antioxidant and disease preventing properties.  Oregano contains many

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Basil - Sweet

Called the "royal herb" by ancient Greeks, this annual is a member of the mint family. Fresh basil has a pungent flavor that some describe as a cross between licorice and cloves.

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Mint

Mint brightens just about any dish, and is home in Thai, Indian, Mexican and Morrocan cuisine.  It pairs beautifully with peas, yoghurt, and lamb.  Mint leaves make for a refreshing tea and are also great for flavouring bread, cheeses, and salads (such as the famous couscous). 

 

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Sage

Sage is a highly aromatic herb with an earthy flavor that offers a nice contract with sweet or acidic flavors. 

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Tarragon - French

Tarragon is widely used in classic French cooking, especially as part of the "fine herbs" blend in bearnaise sauce as well as with chicken, fish, and vegetables.  The anise flavour goes well in tomato dishes like Caprese salads, in tomato-based soups, or i

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