Just to clarify, week 13 has the number 13 in it, so does Friday the 13th (Peter’s favourite movie series containing hockey equipment, summer camp and swimming scenes). “Friday the 13th” harvest. Perfect.
Kale: Lacinato (Brassica oleracea var. acephala)
Also called Black Tuscan, this kale produces long, dark green-blue
leaves that are full of flavour and very tender. Great to serve as kale chips!
Swiss Chard: Bright Lights (Beta vulgaris var. cicla)
This beet relative is a good source of beta-carotene, vitamin C, iron and
calcium. Thick red, yellow, gold, rose and white stems add colour and
flavour to any meal.
Carrot: Scarlet Nantes (Dauscus carota) Heirloom
This variety has been grown and adapted to North American
conditions for at least 50 years. It has strong tops and delicious flavour.
Leeks: Varna (Allium ampeloprasum var. porrum)
The ultimate fast growing summer leek. Produces thin white stalks that can
reach a length of 35 cms.
Summer Squash: Amatista Grey (Cucurbita pepo)
These grayish green summer squashes are some of the first squashes to
mature. Their zucchini like taste and texture make them versatile around the kitchen.
Summer Squash: Starship (Cucurbita pepo)
This dark green paddy pan is our fastest growing variety. A shiny summer
squash that keeps its distinctive shape and grows vigorously.
Cucumber: Picolino (Cucumis sativus)
Another self pollinating cucumber that produces bountiful yields that
are perfect for slicing and pickling.
Cucumber: Little Potato (Cucumis sativus) Heirloom
Little potato has a texture of aged alabaster, the colour of
pomme de terre, and a zesty lemon burpless flesh. We think this is
the gourmet cucumber par excellence.
Cucumber: Richmond Green Apple (Cucumis sativus) Heirloom
An Australian variety that is starting to impress gardeners worldwide.
Rounded “apples” with crisp, white flesh that is incredibly juicy with a refreshing tang.
Garlic: Russian Red (Allium ophioscorodon)
The Doukhobors, a communal pacifistic religious sect of
Russian origin, introduced this garlic cultivar to British Columbia
in the late 1800s. A Rocambole hardneck variety with a strong garlic
flavor and a warm sweet aftertaste.