Our Farm Fresh Growing Philosophy...

As farmers, we take our job of producing high quality safe food seriously. We continue to educate ourselves on the cutting edge technologies so we can use the best techniques available to us for our diverse fruits and vegetables. We welcome your comments and would love to share with you how we grow our crops. Contact us directly if you have any questions about any particular fruit or vegetable.

Artichokes    The Jungle Farm 

The plant looks prickly like a thistle. Globe Artichokes are members of the thistle family. We grow our artichokes on raised beds covered with a special blue plastic (mulch) to increase the soil temperature. Artichokes are pesticide free. Each plant has between 5 ­15 heads. The first head to form will be the largest. Each group of heads after will become successively smaller. The head that you eat is the flower blossom. If the artichoke is not picked, a purple fuzzy flower (like a thistle) will emerge. This fuzzy part is the choke. Artichokes are ready in August. The artichoke heart is what most people eat.

Preparation Directions: Artichokes are very easy to prepare. The thorny part of each leaf is the cut off using scissors. This part can be dipped into lemon juice to prevent discoloring. The whole head is then steamed until soft. The time varies depending on the size of the head from 15 ­ 25 minutes.

Now you are ready to eat the artichoke. Start by peeling a outside leaf off, dip into melted butter or hollandaise sauce, then pull the bottom part of the leaf between your teeth. You will get some soft pulp to eat. The fibrous part is thrown out. Continue through the leaves in this manner. The further into the artichoke you eat, there becomes more edible part to each leaf. The heart is the center of the artichoke. Cut off the fuzzy part (choke) of the heart, as it is bitter. The stem can be peeled and eaten like the heart. The remainder can be cut into pieces and dipped into your favorite sauce. We really enjoy melted butter as our dip. Artichokes should be cooked and used within a week to keep the fresh flavor and look.

Asparagus    Edgar Farms

Edgar Farms grows delicious, sweet and tender, fresh asparagus locally that is available from mid May to the end of June. Asparagus has less than four calories per spear. It is very high in vitamins A, C, and folic acid. When we pick our asparagus, we snap it off, so there is great tasting asparagus and none of the tough part. Our asparagus is hydro­cooled in 0 degree celcius water to remove field heat and maintain freshness longer. The minimal amount of weed control herbicides are used after cutting is finished for the season so no sprays are used for 10 1⁄2 months before snapping begins again. Stand the bundle of asparagus on 1” of water in a jar the fridge and cover loosely with a plastic bag. Our asparagus will keep for at least one week.

Pickled Asparagus

Our famous pickled asparagus is wonderful in a caeser cocktail or great right out of the jar. A basic dill ‘pickle recipe is used with no additives or preservatives. The spears and bits are made in either spicy or dill and garlic flavors. Look for the dots on the lids – red for spicy. All of our pickles are made in our commercial kitchen.

Barley    The Jungle Farm - Quick Cooking

The barley is a hull­less variety. It is soaked in water and then dehydrated allowing it to rehydrate in only 10 minutes. You cook it like rice and can even use a rice cooker if you like. You add equal parts water and barley. Quick cooking barley is very high in fibre. We like it in chili, stir­fry and stews.

 

Basil    The Jungle Farm - Potted Herbs

A wide variety of potted herbs are available at the markets from spring through fall. The great thing about small pots of herbs, you can pick fresh off the plant for one week or more if you wish to water and care for the herb. Do not let your basil get cold and keep it on the dry side­ these two tips will give you success growing basil.

All of the herbs are pesticide free. I like to use the herbs for cooking, teas or just to smell as I walk by the pot on my deck. Be sure to put in a request with our staff for any herb you do not see, I am continually planting so can add new kinds you are looking for.

 

Beans - Field  Edgar Farms - Green & Yellow

All our beans are freshly hand picked. Beans may be eaten raw, boiled, or frozen for winter use. When freezing, blanch for about 2 minutes in boiling water to stop the enzyme action, cool down quickly in ice water drain well and then freeze in sealed containers. Many different varieties are grown.

 

Beans - Greenhouse   Hillside Greenhouse 

We planted our beans at the very beginning of January. This gave us beans at the market starting mid March. We hope to have beans until Edgar Farms field beans are ready. We are growing a variety called Kentucky Wonder. 

Beef   Edgar Farms

Edgar Farms Angus beef is hormone and antibiotic free. Our animals are allowed to rotationally graze the pastures on our thousand-acre plus farm and are lightly finished for just six weeks on barley grown on our farm for the maximum flavour and tenderness.  Aged 21 days for tenderness and flavour. Our beef is then processed at an award-winning family owned local, government-inspected facility. Immediately after cutting, it is vacuum shrink-sealed & flash-frozen to lock in its exceptional flavour, colour and texture, and to lock out bacteria. No preservatives or additives are ever used.  *Available only at the Calgary Farmers Market or at the Edgar Farms Country Store.

 

 

Beets  Beck Farms

Beet roots are a excellent source of Iron and a good source of Vitamin A, Niacin, Riboflavin, B6, and C. When cooking beet roots, leave 1 inch of the stem attached and boil in the skins. The skins will slip off easily once cooked. We use no pesticides of any kind on our beets. We bag our beets in 2 and 5 pounds for fresh eating or processing. Both cylinder and round beets have similar flavor, however cylinder beets are easier to work with and cook more evenly.

Beets - Gourmet  Beck Farms

We grow 3 kinds of Gourmet Beets.  Avalanche is white in color and has a very mild flavor, even those who are not fond of beets will be able enjoy this variety. Golden beets are yellow inside, have a nice sweet flavor and do not leave red juice on your plate.  

 

Beets - Bunched   The Jungle Farm

No sprays have been used. The varieties we are growing this year are: Bull’s Blood, Centurian, Red Ace, Big Top, Golden, Rodina (cylinder), Forno (cylinder), and Chioggia. The Golden beets are yellow inside and do not bleed like red beets do. Chioggia has a striped interior with rings of pink and white. Both are considered specialty beets. Cylinder beets tend to cook faster than round beets especially when the round beets are large. They also cut up nice for pickles.

Broccoli   Beck Farms

Broccoli is a good source of vitamins C and A. It provides iron and other minerals and is low in calories. As with many other vegetables, broccoli should be cooked using as little water as possible. It should be cooked quickly to preserve nutrients and for best flavor. An insecticide is used when the crop is first planted to control root maggots, and we use biological controls during the main growing season to control all other pests. No herbicides are used.

 

 

Brussel Sprouts   Beck Farms

A healthy and delicious addition to any meal. An insecticide is used when the crop is first planted to control root maggots, with the use of biological controls during the main growing season to control other pests. No herbicides are used.

 

 

Cabbage   Beck Farms

Cabbage is rich in vitamins C and has a fair content of vitamin B1. Varieties grown this year: Paradox is a storage cabbages and used for sauerkraut and coleslaw, available Oct thru May. Bravo, which is a large, soft veined cabbage and is used when making cabbage rolls, sauerkraut and coleslaw. It is available August through December. Bronco (green) is an early cabbage used for sauerkraut, and coleslaw and is available August through December. An insecticide is used when the crop is first planted to control root maggots, with the use of biological controls during the main growing season to control other pests. No herbicides are used.

 

 

Carrots   Beck Farms

Carrots are low in calories and high in beta­carotene, vitamin E, and vitamin A. We grow only a NANTES type carrot that insures sweetness and tenderness. Its rounded tip distinguishes a Nantes carrot at maturity. Our carrots are available August through May at the Farmers Markets. Carrots are stored best at a cold temperature and high humidity. They will keep several months in the crisper drawer of your fridge with the bag sealed to keep from dehydrating. DO NOT STORE APPLES in your fridge, as they will make your vegetables especially carrots, very bitter and promote premature ripening of other fruits and veggies. Our Gourmet carrots are the same variety as our Super Sweet. They are all harvested at the same time from the same row and sorted by size into the two types of packages.

ARE OUR CARROTS ORGANIC?  We get asked this questeion often.

Our carrots are not organic. We do not use insecticides on our carrots, but we do use fertilizer and herbicide in minimal amounts. Here are our reasons why:

We have two reasons for using fertilizer instead of manure or green manure plow down on our soil. First of all we are not willing to take the risk of E-Coli contamination through improperly composted manure. Though it is a very low risk, it is still present. The second reason we use fertilizer is because we feel we can better care for the land and the plant by applying the proper balance of nutrients. We work closely with an Agrologist who samples our soil, and then advises us on the proper balance of fertilizer to apply for each crop on each piece of land.

As far as weed control is concerned, we do use herbicide to keep the majority weeds under control. We strictly adhere to regulations and far exceed the recommended withdrawal time (the days elapsed between application and harvest). 

Using these farm management practices, we are applying only what is necessary to produce the delicious super sweet carrots we are so well known for.

Another frequently asked question is do you use GMO varieties. No we do not, none of the produce grown by the Innisfail Growers Group is GMO.

 

 

Cauliflower   Beck Farms

Cauliflower has high amounts of vitamins C and potassium, and is very low in calories. Avoid over­ cooking. We use an insecticide when the crop is first planted to control root maggots and then switch to biological controls during the main growing season to control all other pests. No herbicides are used. We grow a traditional white cauliflower as well as one called "Cheddar". This is an orange color and has a very nice mild flavor. It has become very popular with our customers.

 

 

Celery   The Jungle Farm

 

Collards   The Jungle Farm 

This green is from the same family as Kale. I first tried it steamed in North Carolina. Although it can be eaten raw, it is more traditionally steamed or boiled. Great source of vitamin C and fibre.

 

Cucumbers - Mini   Hillside Greenhouses 

 

We grow our cucumbers in soil. Many greenhouses are growing in sawdust or coconut fibre. I think this practice gives the cucumbers less flavor. Our cucumbers are very sweet, crunchy and taste great. The mini cucumbers have more crunch compared to the long english cucumber. They are also a very quick and easy addition for lunches and make a great snack. We do not use herbicides or pesticides on our cucumbers.

 

Cucumbers - Pickling   The Jungle Farm

Our cucumbers are grown on raised beds covered with special green plastic (mulch) to increase the soil temperature. To get early cucumbers, we start them in our greenhouse and transplant them out in early June. Then we cover them with a perforated plastic tunnel to help them produce earlier and survive through inclement cold weather and hail. We use a drip irrigation system under the plastic mulch to conserve water. The cucumbers will be washed and sized so you can choose the size you want: pickling, bread and butter or relish. Our cucumbers are all pesticide free.​S​pecial orders are filled on a first placed basis. Do not delay getting your cucumbers as the season slips by fast. The first cold night in September will chill and kill them.

 

Cucumbers - Slicing   The Jungle Farm

Our slicing cucumbers are on a raised bed covered with a special blue plastic (mulch). Cucumbers become bitter from not being watered enough; ours are watered through a drip irrigation system so they are nice and sweet. Our slicing cucumbers are pesticide free. Richard’s (son #2) favorite serving of cucumbers is sliced cucumbers with salt,pepper and vinegar poured over and left it sit for 20 minutes.

Cut Flowers- Tulips   Alberta Green Growers

Grown indoors to guarantee a constant supply. Cut the end of the tulip with a sharp knife. Place them in a clean vase, in fresh, cold water. Change the water regularly.If your Tulip stems are a little soft, cut a piece of the stem off and roll the flowers from top to bottom in paper or plastic. Put the bundle in warm water for about 3 hours in a cool place. The water will soak in and revive your flowers.

 

Dill   Beck Farms

The dill we grow is a Mammoth Variety that grows to about 3.5 feet. We pick whole stalks with head for pickling. We harvest baby dill weed for flavoring new potatoes, dips, and numerous other recipes. Fresh dill is also very popular in flower arrangements, as it makes colorful and fragrant addition to any bouquet. No pesticides are used; control of aphids is done thru crop rotation.

 

Dressing - Fruit   The Jungle Farm

Our salad dressings are made with fruit steeped in vinegar for a minimum of 2 weeks. Then the vinegar is blended with the berries, strained and mixed with Alberta Canola oil and Nixon honey (produced on our farm). Each berry has a unique and delicate flavor.

 

Dressing - Honey Mustard  Beck Farms 

This unique recipe is great on Spinach and other salad greens or used as a barbecue sauce on chicken or pork.

Eggplant   Beck Farms

At only 25 calories per 100 grams, eggplant is a good source of dietay fiber, contains many vitamins and minerals, as well as phytonuterents. Our eggplant is grown pesticide free.

 

Fennel   The Jungle Farm

Fennel is a member of the celery family. The fern top can be used in salads. The bulb on the bottom is wonderful added to stews or roasted in the oven by itself. It has a very mild licorice flavor.

 

Flowers - Potted   The Jungle Farm 

We have been growing flowers for a number of years. Flowers are very therapeutic to me. Our flowers arrive at our farm at the beginning of March. This is when we turn on the heat in our greenhouses. I will spend a number of weeks creating different flower combinations for baskets and planters. This is a great time to enjoy the sun in a warm clear greenhouse.

I welcome any visitors to my greenhouse at this time to plant their own creations. I will baby­sit their flowers in our warm growing environment until the flowers are ready to go home. We also have lots of groups come out for planting parties. It is a great women’s outing, youth group or mom and daughter activity. Phone early to be sure to secure your time. We also plant many custom baskets. Either email or phone your order to us – then we will plant it up and deliver it to the market when you are ready to care for it. All flowers are planted by the end of April. Our school groups start coming for visits in May. They learn about water, pollination, irrigation and greenhouses.

Our baskets and planters have high quality flower transplants used. We try to create unique and different combinations of flowers. We recommend that you water with fertilized water every day. A fertilizer like 20­20­20 or Miracle Grow is best. You will be amazed at how beautiful your flowers can be. We have other unique plant containers such as our dwarf sunflower pots, pansy or marigold pots, geranium pots, strawberry pots and lettuce gardens.

 

Garlic   The Jungle Farm 

Our garlic is planted in the fall and spring. You haven’t tasted r​eal​garlic until you have tasted ours. We start picking the scapes in July. Scapes are the green tops that curl on the top of the garlic. Garlic heads will be at the market starting in August, just in time for pickle season. Our garlic is grown on raised beds. No chemicals were used when growing garlic.

 

Herbs   The Jungle Farm

 

Jungleberry Jam   The Jungle Farm

This jam will vary each year depending on the fruit that is available. It is made from strawberries, raspberries, blackberries, blueberries, rhubarb, apple and peaches. It’s uniqueness makes it a great gift.

 

Kale   The Jungle Farm 

We will pick it small so the leaves are tender. We like kale in our lettuce salad. It is also excellent by itself with honey mustard dressing. There are no pesticides used to grow kale.

 

Kohlrabi   Beck Farms

Kohlrabi is a popular, low calorie, European vegetable with a sweet, mild cabbage/turnip like flavor when cooked. Many customer say the flavor resembles the stem of broccoli when eaten raw. Our family prefers them raw as they make great addition to any veggie tray. The varieties available during the summer are Kongo (green) and Kalobri (purple). In the fall you will see a very large Kohlrabi at the markets called Kossic. It is very large, very sweet and does not get woody. It is quickly becoming a customer favorite. One insecticide treatment is used when the crop is first planted to control root maggots and then switch to biological controls for the main growing season to control all other pests.

 

Leeks   The Jungle Farm

 

 

Lettuce - Mixed Bagged   The Jungle Farm 

The lettuce leaves are individually hand picked and bagged to create a spring salad mix. This mixture will contain head, red and green leaf and green romaine. Lettuce contains vitamins A and C, iron, and calcium. No herbicides or pesticides are used on our lettuce. Lettuce bags should be used within 2-3 days to avoid the browning on the cut edges of the lettuce.

 

Lettuce - Field Head   The Jungle Farm 

We are growing a variety of lettuces including: red and green romaine, red and green leaf, red and green butter, red Batavian and green iceberg types. All lettuce is started in the greenhouse and then transplanted to the field. Our lettuce is watered through a drip irrigation system. Lettuce should be eaten within 3-4 days. It is recommended to eat different colors of  vegetables to receive different nutrients. I find the red lettuces to be spicier in flavor and the green to be milder.

 

Lettuce -Gardens   The Jungle Farm

Are ideal for the deck or balcony. You will be able to pick the lettuce for 6 ­8 weeks. Be sure to keep the gardens well watered. Once your lettuce has become bitter, empty pot and return to the market. We will re­use the container.

Microgreens   The Jungle Farm

These baby greens are only available in the spring from our greenhouse. All the greens are from the mustard family. We like to eat them like sprouts on a sandwich or a topping on our salad

 

Onions - Bunched  The Jungle Farm

The varieties we are growing this year area: Deep Purple, Evergreen Hardy White, Feast, Long White Summer, and Emerald Isle. Feast and Long White Summer have long white shafts. Bunching onions are great for salads and general cooking wherever onions are required. No sprays are used on the onions.

 

Onions - Storage   The Jungle Farm

We grow both yellow and red storage onions. Last year we stored them and shipped them until June. Our onions are all pesticide free. These onions are also started in the greenhouse and transplanted out in the garden in May. These are grown on raised beds with drip irrigation.

Onions -Walla Walla or Spanish The Jungle Farm 

These large Spanish onions are popular raw or cooked. We start to send small bunched Walla Walla Onions to the market in July. Our family enjoys the tops and bottoms equally at this time. We plant our onion seed in March in the greenhouse. The onions are transplanted outside at the end of May. These onions are grown on a raised bed covered with a special green plastic (mulch). Plastic mulch eliminates the need to weed and allows the drip tape under the plastic to water only the onions and not the weeds and therefore we use less water. The green plastic mulch allows the ultra violet light to pass through it, so it warms the soil. Walla Walla onions require warm soil to grow large and sweet. We do not use any pesticides on our onion crop.

Parsnips   Beck Farms

Parsnips are unique heritage vegetable, many of us remember growing up. They are great sources of Vitamin C & E, Folic Acid, and Fiber. Peel, boil, and sauté in butter. Sprinkle a small amount of brown sugar on top just before serving.

 

Peas- Shelling   Edgar Farms

Our peas are all hand picked and plunged in 0 degree water (hydro­cooled) to remove all the field heat. This keeps the sugars from turning to starch so they will taste sweet longer. No fungicides or pesticides are used. Herbicides for weed control are used only when absolutely necessary. Many succession plantings of many different varieties of peas ensure fresh garden peas at the market from early July until early September (or the first frost).

Freezing peas: Blanching is recommended to slow or stop the enzyme action. Shell peas and heat a small amount in boiling water for 1 minute. Cool at once in ice water. Drain thoroughly. Freeze in sealed containers. All our peas are great for eating fresh or freezing.

 

Peas -Sugar Snap   Edgar Farms

Are distinctly different from snow peas. The pod walls are much thicker and develop tightly around the peas, so the pods develop round and firm at maturity. Pods “snap” just like a fresh green bean. We grow stringless sugar snap peas. Peas may be eaten raw or cooked at any stage; pods and all. Sugar snap peas are great on a veggie tray or in your lunch kit.Peas may be stored in your refrigerator for 4­5 days after purchasing.

Peas - Snow   Edgar Farms

Are the first high sugar snow peas. Pods are extra large 41/2” x 1” flat. You should be able to see the outline of the peas in the flat pods. Pods are eaten whole; raw or cooked in stir­fries

Peas-Baby Tendrils Edgar Farms

Tender young baby pea tendrils may be eaten raw as is, in salads or stir­fried with garlic. No sprays or fertilizers are used. They have a wonderful sweet unique pea flavour.

Peppers- Hot & Sweet   Beck Farms

Our peppers are pesticide free. Hot varieties are a great addition to dishes to add a bit of heat and flavor. We grow 6 varieties and on a scale of 1­-6 for heat, they are as follows:

1)Pablano­ Very mild, great stuffed, often grilled and used to make Chipolli sauce. Also great just fresh on a salad.

2)Yellow Banana­ Still quite mild, great for canning and using on salads and sandwiches.

3)Jalapeno­ Medium heat, we grow a large variety which is great for stuffing. Try filling with cream cheese and baking for a great appitizer.

4)Serrano­ The dark green color makes them perfect for many recipes and they have a nice heat level to them. A bit hotter than Jalapeno.

5)Cayene­ Use in recipes you want a good level of heat in. Mature red cayenne peppers can be dried, crushed, and made into cayenne pepper for your favorite recipes.

6)Habanero­ Our hottest pepper, and carries quite a punch. We recommend using gloves when handling them.

Sweet Pepper Varieties include Bell, Red Pointed, and Mixed Mini. Great on salads or baked in the oven, stuffed with your favorite filling.

 

Pies   Edgar Farms

Edgar Farms award winning pies are handmade the old fashioned way. They have a delicious light flaky crust and tender fruit filling. Our fruit pies are available in four flavours: Apple, Rhubarb, Blueberry Rhubarb and RhuBerry (Rhubarb, Blueberries, Raspberries and Blackberries). These pies are frozen and ready to pop into your oven at home for maximum freshness.  *Available only at the Calgary Farmers Market or at the Edgar Farms Country Store.

 

Potatoes   Upper Green Farms

Potatoes are an excellent source of fiber. The pectin in them can lower cholesterol, the potassium may lower blood pressure and the vitamin C helps clear arteries. Potatoes also have good protein content (especially new potatoes) that will balance out the starches in the potato and therefore form a complete and healthy food for anybody.

 

We use some fertilizer for our later season potatoes. Weed control is done mechanically when we hill the potatoes. By using a minimum four-year rotation (we only grow potatoes on the same soil once in every four years), we are able to reduce weed and disease pressure.

 

During the winter months we closely monitor and control the temperature and airflow in our storage and thereby hope to keep the potatoes looking and tasting great through the winter and spring season. We do not use any chemicals to prevent sprouting; this does mean that we have to store our potatoes a little cooler in the winter to prevent them from sprouting. That’s why our winter storage potatoes might taste a little sweeter.

 

Potatoes are best kept cool and dark. The fridge is actually too cold, but if you have to choose between a warm spot or the fridge, then choose the bottom drawer of the fridge. This will keep the potatoes best for longest, especially in the summer.

 

Potatoes - Baby  Upper Green Farms

Our baby potatoes are the first potatoes of season. Our red baby potatoes are ready at the very beginning of July and then the yellow baby potatoes are ready towards the middle of July. All our baby potatoes are sized and selected by hand and at the beginning of the season, we hand pick all of our baby potatoes in the field as well. The skin on our new potatoes has not had time to fully mature yet and often it rubs off just by washing the potatoes. We plant our potatoes in stages so that we will have fresh baby potatoes all summer long. Later in the season, we will cut the tops off the plants so that the potatoes will remain small but the skin will start to develop allowing us to store them longer. Baby potatoes are delicious boiled, baked or on the BBQ. Our favourite way to prepare them is boiled and tossed with a little butter and fresh dill.

 

Potatoes -Red  Upper Green Farms

Our most versatile variety is the Norland, a red skin, white flesh potato. Norland is good for boiling, baking, and in salads, stays firm, but is also excellent for mashing. Red Norland potatoes are our earliest variety and are normally ready at the beginning of July.

 

Potatoes – Yellow  Upper Green Farms

Our yellow flesh potatoes have excellent flavour and texture which is good for boiling, baking, frying or in salads. Our yellow potatoes are normally ready towards the middle of July.

 

Potatoes – Russet  Upper Green Farms

Later in the season we will have “Alta Cloud” potatoes. These potatoes have a russet skin with white flesh.  The skin on these russet potatoes is not as thick as you see on a typical russet, which makes them very versatile.  They are good for boiling, baking, frying and mashing. They typically are not ready until the end of September and are normally only available at our winter markets.

 

Potatoes – Fingerling  Upper Green Farms

Popular for boiling and in salads. Fingerling potatoes have a unique shape and amazing taste. 

Fingerling potatoes are picked by hand all season long due to their unique shape and size.

Potatoes - Purple  Upper Green Farms

Purple potatoes make a for a great colour addition on your plate. The flavour is fantastic. We grow a variety called Purple Viking; it has purple skin and a creamy white flesh. These potatoes are only available later in the season. Purple potatoes contain antioxidants, which help reduce the effects of ageing.

Preserves  Edgar Farms

All our preserves are handmade in our certified commercial kitchen using products grown on our own Innisfail Grower farms whenever possible. Look for our famous Edgar Farms Pickled Asparagus, Asparagus Relish, Pickled Beets, Pickled Beans and much more.

Preserves  Beck Farms

Pickled Carrots are our specialty made from an old family recipe, using Beck Farms Carrots. They come in Dill, Hot, and Hot Dill flavours. Other items we make include Honey Mustard Dressing, Hot Pepper Jelly’s, and Carrot Hot Sauce. All of our preserves are home made in our certified commercial kitchen here on our farm, with no preservatives or additives.

Preserves  The Jungle Farm

A large variety of preserves are made from family recipes in our commercial kitchen here on our farm. Along with our
sauerkraut, we make fruit dressings and syrups, regular and low sugar jams, cucumber pickles, and zucchini relish.

Preserves  Hillside Greenhouses

 Vine ripened tomatoes are transformed into delicious Salsa and Roasted Tomato Dressing.

 

Pumpkins  The Jungle Farm

Pumpkin is first thought of as a pie ingredient and jack­o­lantern. It can also be used as a cooked vegetable or substituted for winter squash in recipes. We also grow sugar pumpkins which have a denser, sweeter flesh.

An easy way to c​ook​pumpkins is to cut the pumpkin in half. Remove strings and seeds, place in a pan shell side up and bake in the oven at 325 degrees until tender. Scrape the flesh from the pumpkin and press through a strainer, you now have pumpkin that is ready to use in your recipe.

Pumpkin is a good source of Vitamin A and potassium. No pesticides are used. Pumpkins can be stored for 2­3 months is a cool dry location. You are welcome to come to the farm during our harvest to choose your own pumpkin from the pumpkin patch. You can also try to find your way through our corn maze or bale maze. We offer wagon rides to the farm animals, pumpkin slingshot, scarecrow factory and pumpkin patch. You can book a group to come visit our farm during the harvest season by emailing or phoning to check availability. Our pumpkin patch is a popular spot for picture taking. We are open to the public on weekends starting Labor Day weekend.

 

Raspberries  The Jungle Farm

We have two varieties of raspberries at our farm. Boyne a traditional “old” variety that has been very popular due to its tangy flavor and is still the majority of our crop. Our new variety is Red Mammoth. It is a much larger berry. We trellis our raspberries which allows us to drip irrigate them. Raspberries need lots of moisture to produce a juicy berry. Raspberries are available for u­pick at our farm at the beginning of August.

Rhubarb  Edgar Farms

Rhubarb is a good source of vitamin B and Niacin. It freezes very well and there is no need to blanche it. Rhubarb goes well with Strawberries in jams, & desserts, giving a slight tart flavor to your recipes.

Squash  The Jungle Farm 

We grow a wide variety of summer and winter squash such as GOLDEN HUBBARD, DELICATA, SPAGHETTI SQUASH, BUTTERCUP, ACORN, and GREEN HUBBARD. All the squash is started in the greenhouse and transplanted into the field when the risk of frost has passed. All the squash are planted into raised beds which are covered with a special clear plastic (mulch). We also covered our squash with a perforated plastic to form a mini greenhouse in the field. This increased the amount of heat for the squash. Squash are heat lovers so they grew quicker. This year we are trying some new varieties that need a longer season. We are hoping with the mulch and perforated plastic, we will be able to speed up the growth enough to have success in Central Alberta. No pesticides were used.

Our favorite squash recipe is fall stew. I first brown my stew meat, then place it in a roasting pan covered with canned tomatoes, onions, potatoes, carrots and lots of cubed squash. I make sure there is sufficient moisture either with additional water or more canned tomatoes to allow the meat to simmer. I put it in a low slow oven about 250 for as many as 4 hours. Stirring occasionally to be sure there is enough moisture to keep the meat simmering. This is a great fall meal that can be put in at lunch and enjoyed for supper along with the fabulous aroma.

Spinach  The Jungle Farm 

Spinach is an excellent source of vitamins A and C, potassium, and magnesium. When eaten raw, spinach is helpful to dental health. C​ooking:​Boil spinach quickly in a small amount of water to eat raw. Excellent served raw for salads. Our family favorite is spinach lasagna. I use fresh spinach and wilt it in the microwave and drain well before adding to lasagna see recipe below.All of our spinach is hand picked, washed and packaged. The variety grown is UNIPAK. We always plant some spinach seed in the fall. Fall planted spinach will germinate earlier than seed planted in the spring. No herbicides are used.

 

 

Strawberries  The Jungle Farm

We plant bare root strawberries at the beginning of May every year. Each strawberry plant is planted by hand. It takes 7 people 2 days to plant our strawberries. The first year in a strawberry plants life is their establishment year. We make sure this patch is kept weed free by hand hoeing the patch 3­4 times during the summer. During the establishment year, no strawberries are formed so the plant can concentrate on make runners. The more runners each plant produces, the more berries the following years. We pick each blossom off of these plants by hand as we are hoeing through the patch.

The second year the plants will produce berries. We can pick berries from a patch for 3 years and then it is plowed down. After fours years, the plants are not as productive and there are perennial weeds moving into the patch.

We offer tours of our strawberry patch to groups. Lots of school children learn about strawberry life cycle, pollination and germination in a hands­on environment. Book your tour by phoning or emailing your request.

All of our strawberries are hand picked in early morning to reduce field heat in the berry.We are currently growing Kent, June bearing variety and Seascape a day neutral variety.

O​ur goal is to have strawberries from June thru to September, so we grow different varieties and use different growing methods.

Sauerkraut  The Jungle Farm

Made using Blaine’s Polish Grandma’s recipe, it has only salt and cabbage. The cabbage is allowed to naturally ferment for 4 weeks and then is packed into jars. Probiotic rich sauerkraut is available in 3lb. pails at the Calgary Farmers Market when a new crock is opened.

 

 

Swiss Chard  The Jungle Farm

The main variety we grow is called “Bright Lights”. It is a rainbow of colors including white, green, pink, red, yellow and orange stems in various shades. We are also growing a little bit of Fordhook Giant for the fall. This is a white­stemmed variety. Chard is amember of the same vegetable family as beets and spinach. It is usually enjoyed steamed, with butter, but it can also be used in a similar manner to spinach in salads, lasagna or dips. It can be frozen, but the flavor changes. At the garden, it is hand picked, triple­washed, trimmed and bagged by weight. It will store in the fridge for several days after harvest. No sprays are used on the Swiss Chard.

 

 

Tomatoes Hillside Greenhouses 

The combination of letting all of our tomatoes ripen on the plant and growing them in soil is what gives them such fantastic flavor. Tomatoes will keep for up to a week when stored on your counter, where they retain the most flavor. We do not use herbicides or pesticides. We are using biological controls: good bugs to eat the bad bugs. We do fertilize them with a commercial fertilizer blend. The varieties we are growing this year are:BRIOSSO­ This is a cocktail variety. Vine ripened, a very sweet and great tasting choice. KOMEET­ A cluster tomato with great flavor. These tomatoes are great sliced on hamburgers, sandwiches, in salads or on their own. CONCHITA ­ Cherry tomato with a deep red color and are great in salads, veggie trays or on their own.DASHER­ A grape cherry tomato. They have an excellent sweet flavor and are best eaten on their own as a snack, but can be used whenever tomatoes are called for. BOLZANO­ Orange skin and orange flesh. The popularity of this variety grows each year as customers enjoy the great tomato taste,with less of the acid. The color is also a great topic for conversation at markets. Customers are curious about the taste and once they hear they are lower in acidity they are eager to try.

Zucchini  The Jungle Farm 

Zucchini has become a very popular vegetable for everything from stir­fries to cakes and relishes. Zucchini is a summer squash so it can be used in all summer squash recipes. Zucchini can also be substituted for cucumber and eggplant. If served with its skin on, zucchini is an excellent source of vitamin A. Mature zucchini may be stored for a short time in the fall. No pesticides were used All summer squash are started in the greenhouse and then transplanted into raised beds covered with special green plastic (mulch).Pat­a­pan is another summer squash. This green and yellow flat, round squash is great for kabobs, stir­fries or raw. If the squash is small enough, they can be used whole.