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.

Order 2+ for lower pricing! ↑ 

One green bell pepper, hothouse-grown without sprays in Ladysmith. Unpackaged.

One more flush of local hothouse peppers!

Unsprayed sweet red, yellow, and/or orange bell peppers are delicious in stirfrys and simmer sauces, oven-roasted with sausages, or dipped into homous.

2 lb in plastic bag (4-6 peppers).

One more flush of local hothouse peppers!

One red bell pepper, hothouse-grown without sprays in Ladysmith. Unpackaged.

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 VI potatoes. Russet potatoes are considered a "floury" variety that is more fluffy than creamy - great for baking and mashing. 

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

Fresh VI potatoes. Red potatoes are considered a "waxy" variety (as opposed to starchy), with a mild and versatile flavour. They hold their shape well, making them popular for potato salad, soups, stews, and more (if you like mashed potatoes, consider buying russet potatoes instead).

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

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.

Shallots have a subtler, sweeter flavour than onions and are popular for vinaigrettes or anywhere you'd typically use an onion. Try roasting in skins, chopping, and adding to yogurt/sour cream for a sweet oniony dip, or to mashed potatoes.
shallot
1 lb in waxed or plain paper bag.
Organic - IOPA # 1922

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

Also known as sugar pumpkins, these taste much better than a carving pumpkin! Click on photo above to see cooking suggestions (puree for baked goods, roasted for savoury dishes, etc). pumpkin pumpkin

Also known as sugar pumpkins, these taste much better than a carving pumpkin!

Click on photo above to see cooking suggestions (puree for baked goods like pies and muffins, roasted for savoury dishes, cubed or pureed for soups/stews, etc). pumpkin pumpkin

A mix of colourful organic artisan tomatoes, soil-grown and vine-ripened. Gorgeous colours and great flavour - a true sign of summer!

Approx 1.5 lbs.
Certified Organic (IOPA #1922)

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.