• 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?

  • 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?

  • Rutabagas

    Profile: Rutabagas are a root vegetable, often described as a mix between turnips and cabbages, but have a much stronger flavour. About: Rutabagas are sweeter than turnips, with lower water content and more pronounced flavour. One cup of cooked rutabaga contains only 66 calories. Rutabagas are an excellent source of nutrients and an excellent source…

  • 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?

  • 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,…

  • Parsnip 

    Profile: The Fraser Valley has the perfect climate for producing high quality parsnips. Parsnips are planted in the early spring and require a long, cool growing season. About: Parsnips are a root vegetable similar to carrots, but with a lighter colour. They are low in calories and high in nutrients and fiber which promotes healthy digestion.…

  • Onions, red & yellow

    Profile: Onions, shallots and garlic are all part of the Allium family and are a flavourful boost to many recipes. About: Red and yellow onions are similar in flavour when cooked, but red onions are slightly milder when served raw. Red onions are often used raw in salads, sandwiches, and salsas. Yellow onions are a…

  • Mustard greens 

    Profile: A close relative to cabbage and kale, mustard greens are packed with antioxidants and phytonutrients. About: Mustard greens are peppery-tasting greens that come from the mustard plant. Mustard greens are one of the most nutritious foods you can eat, as they’re low in calories yet rich in fibre and micronutrients.  These leafy greens are typically…

  • Leeks

    “Natures Elegant Flavour Burst!” Leeks are a member of the Allium family closely related to garlic and onions. About: Leeks are a vegetable related to onions that have a sweet and garlicky flavour. They look like a giant green onion but have a much milder, somewhat sweet flavor and a creamier texture when cooked. Leeks…

  • Lamb  

    Profile: There are 54,000 sheep and lambs raised in B.C., with the highest percent on Vancouver Island. About: Lamb is a great source of protein with lamb chops, ribs, or rack of lamb all being popular cuts of meat. Did you know?