Late Winter Varieties

This Romanesco broccoli, sometimes referred to as broccoflower, is best eaten raw as crudites to retain the abundant vitamin C and carotenoids. Otherwise, it can be slightly cooked as you would a cauliflower. This photo was taken this month on the Farm.

These Rainbow carrots on the other hand, is best eaten cooked/pulped which will allow maximum Beta-carotene to be released. According to Nature magazine (May, 2002), carrots eaten raw in original form only release 3% of beta-carotene during digestion as opposed to 39% when cooked. Beta-carotene is converted to Vitamin A in the body.

Giant Choy Sum

This special specie gives us so much joy to see: the fecundity!

This new variety we are testing out, is not widely available yet.

While you might think it is too old or over-ripened, its leaves are surprisingly tender, with new leaves popping up from underneath. Nutritious!

Tasting new varieties of Vegetables will allow our diets to become more diverse in where we get our much-needed vitamins from.

Heirloom Tomatoes nurtured

Our Heirloom tomatoes are getting tender loving attention like none other!

Perfect ones are fragile in nature, and generally react quickly to every change in weather patterns. Nonetheless we are trying out new tactics to try to grow the best on our Farm.

December Frost

Our Savoy Cabbage met the early frost with courage so that we could take this photo of beautiful nature.

November Harvest

Growing tomatoes now!

New legume: Korean Yams