Freshly-dug organic Nantes carrots, crisp and sweet! Bundled in butcher paper to preserve freshness.

1.25 lb (20oz / 560g) in butcher paper.
Certified Organic (IOPA #1922)

Freshly-dug organic Nantes carrots, crisp and sweet!

4 lb in plastic bag (leave top loosely folded over for longer term fridge storage, or poke holes in bag).
Certified Organic (IOPA #1922)

Green cabbage can be finely shredded for tacos, grilled in slabs and drizzled with dressing, or chopped for coleslaw.

Certified organic.

Red/purple cabbage can be finely shredded for tacos, grilled in slabs and drizzled with dressing, or chopped for coleslaw.

Certified organic.

Try adding roasted cubes to salad, or making borscht. Beets & feta are an excellent pairing.

2 lbs in paper bag. IOPA #1922.

Super sweet Boro-variety beets. Try adding roasted cubes to salad, or making borscht. Beets & feta are an excellent pairing. Gold beets are also available.

2 lbs. IOPA #1922.

One green bell pepper, hothouse grown in Saanich.

Red Russian garlic grown with organic practices (non-certified) in Cowichan Bay. 

Approx 1/2 pound in paper bag.
Store in a cool, dry location.

These alliums add gentle onion flavour to soups, Thanksgiving stuffing, roasted side dishes, fried rice, quiche, and scalloped potatoes. 

2 pound bundle (2-3 med-lg leeks)
Organic - IOPA #1922

Fresh Vancouver Island potatoes. Yellow potatoes are considered a "waxy" variety (as opposed to starchy), with a buttery rich flavour. Try them baked, roasted, or mashed. Grilling can caramelize the skin for a delightful crunch.

5 lbs in plastic bag. Grown at Sieffert's Farm Market in Comox.

One pound of organic greenhouse-grown radishes (no tops).

Sweet and versatile - great steamed or for roasting, in baking, and soup.

Approx 2.5 lbs.
Organic - IOPA #1922

The sweet yellow flesh has a flavour similar to acorn and delicata squash, and it can also be used in recipes that call for butternut.

Keeps for weeks - use as fall decoration first and dinner later!

Approx 2 lbs.
Organic - IOPA #1922

A very sweet variety with a thin, edible skin. It's typically cut into half rounds and roasted.

Approx 1.25 lb. Unpackaged.
Organic - IOPA #1922

When cooked, the flesh separates into long strands resembling noodles. You can dress them simply with butter and salt as a side dish, or use them in pasta-style dishes as a noodle replacement. Click here for cooking suggestions.

Also known as Jerusalem artichokes, these crunchy tubers from the sunflower family have a nutty, slightly sweet flavour. They can be enjoyed raw in a salad (grated or thinly sliced) or cooked like a potato (boiled, fried, mashed, grilled, roasted), and are high in fibre.

1 lb bag.

Cowichan Valley garlic is fermented in a warm humid environment for nine days, caramelizing the natural sugars so they darken and giving it a jelly bean texture with flavour notes of balsamic, caramel, molasses, and liquorice.

It is not pungent, does not give garlic breath, is rich in antioxidants, and is easy to digest. 

Try using it thinly sliced in for salads, pasta dishes, or pizza toppings; blend into hummus or with olive oil/mayo for a salad dressing, season soups, serve with cheese, or add along with soy sauce when making a stir fry.

100g. Keep refrigerated for up to one year.

Cowichan Valley garlic is fermented in a warm humid environment for nine days, caramelizing the natural sugars so they darken and giving it a jelly bean texture with flavour notes of balsamic, caramel, molasses, and liquorice.

It is not pungent, does not give garlic breath, is rich in antioxidants, and is easy to digest. 

Try using it thinly sliced in for salads, pasta dishes, or pizza toppings; blend into hummus or with olive oil/mayo for a salad dressing, season soups, serve with cheese, or add along with soy sauce when making a stir fry.

50g in resealable mylar bag. Keep refrigerated for up to one year.

Shallots fermented in a warm humid environment for nine days, caramelizing the natural sugars so they darken and giving them a jelly bean texture with savoury umami flavour notes of dates, balsamic vinegar, molasses, and tamarind.
shallot
It is not pungent, is rich in antioxidants, and is easy to digest. 

Try using it thinly sliced for pasta dishes or pizza toppings, spread them directly onto crusty bread, blend into hummus or with olive oil/mayo for a salad dressing, melt them into pan sauces and gravies, serve with aged or creamy cheeses.

150g. Keep refrigerated for up to one year.