Below is our planting list and maturity dates. Some plants may mature earlier depending on the spring weather conditions and temperatures.
Yellow beans are eaten around the world! They can be eaten raw or steamed, boiled, stir-fried, or baked. They are commonly cooked in other dishes such as soups, stews and casseroles.
Red beets are what most of us think of when our minds turn to beets.Look for beets with their fresh, leafy greens still attached. The great thing about beets is that they are amazing storage vegetables. They lose a bit of tenderness as they are stored but also gain sweetness along the way.
Corn is a diet staple for many people around the world. It’s found as a side dish, in soup, in casseroles, and more. When corn kernels are popped, they become a favorite snack while watching a movie.
The carrot is a root vegetable, usually orange in colour. Carrots are rich in vitamins, minerals, and fiber. They are also a good source of antioxidants.
There are three main varieties of cucumber: slicing, pickling, and seedless. Cucumbers have a mild, refreshing taste and a high water content.
It’s most often grown as a leaf vegetable, but sometimes for its stem and seeds. Lettuce is most often used for salads, although it is also seen in other kinds of food, such as soups, sandwiches and wraps;
Snap & Sugar Peas
The snap pea, also known as the sugar snap pea, is an edible-pod pea with rounded pods and thick pod walls.
A pumpkin is round with smooth, slightly ribbed skin, and most often deep yellow to orange in coloration. The thick shell contains the seeds and pulp. Pumpkins are very versatile in their uses for cooking. Most parts of the pumpkin are edible, including the fleshy shell, the seeds, the leaves, and even the flowers.
Radishes are grown and consumed throughout the world, being mostly eaten raw as a crunchy salad vegetable with bite.
Salad Turnip is nothing like the classic turnip. It’s soft enough, even when raw, to cut with a butter knife. It’s sweet and even a little fruity, but also has a bit of a bite like the classic turnip. And the greens are great to eat as well.
The tomato is consumed in many ways, raw or cooked, in many dishes, sauces, salads, and drinks. They are commonly used as a vegetable ingredient or side dish.
Garlic is widely used around the world for its pungent flavor as a seasoning or condiment. Its close relatives include the onion, shallot, leek, and chive.
The onion, also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium.
Zucchini is usually served cooked. It can be prepared using a variety of cooking techniques, including steamed, boiled, grilled, stuffed and baked, barbecued or fried. Zucchini can also be baked into a bread similar to banana bread.
Swiss chard can be used raw in salads, stirfrys, soups or omelets. Swiss Chard has shiny, green, ribbed leaves.
Potatoes, grown in cooler climates or seasons, are often thought of as roots because they usually grow in the ground.
Turnip is a root vegetable commonly grown in temperate climates worldwide for its white, fleshy taproot. Small, tender varieties are grown for human consumption, while larger varieties are grown as feed for livestock.