Our garden vegetables
Over 40 varieties of vegetables are growing in our gardens. Availabilities depend on the season, the harvesting and the weather.
• Swiss chard
• Red and Yellow Beets
• Bok Choi
• Pumpkins (18 varieties) learn how to cook with pumpkin
• Cucumbers (Lebanese , American , pickles)
• Winter squash (5 varieties) : spaghetti, butternut , acorn and delicata
• Sweet Corn
• Mini - pumpkins
• Snow peas and sugar snap
• Rutabaga (yellow turnip )
UNDER THE SPOTLIGHT
SWISS CHARD (LEAFY BEET)
Leafy beet leaves can be used in place of spinach in all recipes. They can be used raw or cooked, hot or cold. The stems, also known as chard, taste like celery. Swiss Chard is a great alternative to kale for their cheap cost and delicious taste when baked as kale chips!
It is an excellent source of vitamin C, vitamin A, magnesium and potassium; it also contains iron, copper, folate, riboflavin, vitamin B6 and calcium.
The texture of kohlrabi is crisp and juicy. It can be served raw in salads or as a dip vegetable. Kohlrabi tastes like turnip mixed with radish and its leaves taste like cabbage and can be cooked the same way you cook spinash. It is also delicious steamed, braised, sautéed, roasted and baked. It can be used in soups and stews, mashed and stuffed.
It is an excellent source of vitamin C and potassium.