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.
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.
All three 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)