About Us: We grow a variety of specialty greens at the farm. Some of which include:
Yu Choy (right) is a green leafy vegetable used in Chinese and Southeast Asian cooking. It has light to dark green leaves and yellow flower heads. Yu choy is related to bok choy and broccoli. It has a mild, juicy and sweet flavour. All parts of the plant are edible. Yu Choy is high in iron, vitamin A, C, and calcium.
Gai Lan (left), or Chinese broccoli, is a green leafy vegetable used in Chinese and Southeast Asian cooking. It has thick, blue-green leaves and broccoli-like florets. The flavour is in between bok choi and broccoli. Gai Lan is a good source of vitamins A and C, calcium, and folate. It also contains some antioxidants such as beta-carotene and lutein, and vitamins K and B9.
Yu Tsai Sum (not shown) is a slightly different version of Yu Choy - somewhere in between Yu Choy and Gai Lan.
Hon Tsai (not shown) is a flowering broccoli available during the fall season. The plant has dark green leaves, purple stems and sweet, yellow florets. Hon Tsai is similar to rapini but with a sweeter flavour and a more delicate texture.
Komatsuna (not shown) Komatsuna is a leafy green in the mustard family. It has a mild flavour with a slight bite. It has broad green leaves that are a good source of calcium. You can eat this plant at any stage but as they grow bigger the mustard flavour becomes more intense. The stems and flowers are also edible.
All of these greens have their own distinct flavour and are delicious when lightly cooked with a drizzle of your favourite sauce of choice, in salads, pasta dishes, or a stir-fry.
To Store: Keep dry, unwashed greens in a mesh bag, then covered with a reused plastic bag or container in the refrigerator up to 2 weeks.
Carrot Lemongrass Soup + Yu Choy (yu choy)
Curried Creamed Greens (any green)