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Pheasant
“Wild Delicacy!” Pheasants are vibrant birds within the Phasianidae family, originally native to Asia. About: Pheasant can be cooked in various ways such as on the grill, BBQ, stovetop, or in the oven. Did you know?
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Squab
“Exquisite and Nutritious!” Squab, also known as young pigeon, is a delicacy served in fine dining restaurants. About: Squab can pe prepared similarly to poultry by roasting, pan-frying, or braising, cooking until medium-rare or medium-well. Did you know?
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Ostrich
“Distinctive Delicacy!” Ostrich farms are located in the Okanagan Valley, the Lower Mainland, and on Vancouver Island. About: Ostrich meat is low in fat and high in iron; it can be found on the menus in upscale restaurants. Did you know?
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Zucchini
“The secret fruit” Zucchini is a member of the gourd family along with squash, pumpkins, cucumbers, and melons. It’s mainly grown in the Lower Mainland, Vancouver Island, and the Okanagan Valley. About: Zucchini can be steamed, roasted, grilled, used in various stews, curries, and as a noodle substitute. Most Common Varieties: Did you know?
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Turnips
“Turnip for Taste!” Turnips are nutritious root vegetables commonly associated with potatoes or beets, but their closest relatives are radishes and arugula. About: Turnips are an excellent source of vitamin C and fibre, and they are often enjoyed in soups and stews mashed with carrots or potatoes. Most Common Varieties: Did you know?
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Spinach
Profile: Spinach is produced mainly in the spring and fall when temperatures are cooler and the hours of daylight are shorter. About: Spinach is rich in iron and contains vitamins A and C. Enjoy spinach in salads, burgers, pasta dishes, pizza, omelettes, quiches and more! Did you know?
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Salad greens
Profile: Salad greens are a colourful and delicious mix of baby, leafy greens. Salad greens can include lettuce, kale, mustard greens, spinach and arugula—just to name a few. About: Red and dark green leafy greens are generally higher in antioxidants, Vitamin B6, and other nutrients than lighter colored greens. Did you know?
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Rhubarb
“Citrusy and sweet!” B.C.’s rhubarb season starts early in the year. Rhubarb roots remain in the ground over winter and are ready to sprout as soon as the soil is warmed in the spring. About: Rhubarb is high in vitamin K, vitamin C and calcium. Rhubarb is commonly enjoyed in pies, crumbles, muffins, and jams.…
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Radish
“Crunchy and Zesty!” Radishes are a flowering plant in the mustard family, and they are one of the few vegetables that can survive temperatures slightly below frost. About: Radishes are a great source of Vitamin C, antioxidants, calcium, and potassium. Most Common Varieties: Did you know?
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Pork
Profile: In B.C., all hogs are raised on family farms, with 80% of commercial hogs located in the Fraser Valley and the rest being on Vancouver Island, the Kootenay and in the Peace River area. About: Pork is a great source of protein and vitamins. Pork is often served as pork chops, roasts, meatballs, hamburgers,…