It’s not too late to get your veggie and herb gardens planted! With over 200 different offerings, it can be a little overwhelming trying to decide what’s best for your vegetable patch. We’ve narrowed it down for you with some of our staff’s favourite vegetable picks.

Anna’s Pick: Kale ‘Kale Storm’

Kale is a strong-flavoured, cold-tolerant cabbage that is highly nutritious when consumed raw. A mixture of kale varieties grown together, Kale Storm has an attractive mix of textures and colours (purple, blue, and green). As an added advantage, none of the kale in this mixture bolts. It can be grown in a container (and will last longer than lettuce in a container), but it can successfully be grown in the ground as well.

Brenda’s Pick: Heirloom Tomato ‘Black Krim’

This high-yielding heirloom tomato originates from the Crimean region in Eastern Europe. It has a dark maroon colour with green blotching. It has an absolutely outstanding rich flavour, and is perfect for fresh-eating, either on its own or in sandwiches.

Kathleen’s Pick: Tomato ‘Sweet Million’

If you’re looking for a high-yielding cherry tomato with incredible flavour, then look no further than the Sweet Million. It produces early-maturing bright red clusters of round, very sweet fruit. The tomatoes hold well on their stems, and have a good tolerance to cracking.

Marshall’s Pick: Red Onion

Red onions are easy to grow and have limitless culinary utility. They are most often used as decoration or flavouring in summer salads, but can also be grilled or lightly cooked and added to just about any dish. They keep for several months at room temperature so long as they are kept in a dark location.

Miranda’s Pick: Golden Zucchini

This zucchini has an attractive yellow colour and a distinctive delicious zucchini flavour. The fruit takes around 55 days to mature, but it is usually picked when it is 6 – 8 inches long. Zucchini is primarily eaten cooked but the manner in which it is prepared runs the gamut: it can be steamed or boiled, baked, fried or deep-fried, grilled, or eaten raw in salads – it can even be sliced and used as noodles (adorably referred to as ‘Zoodles’)!

Rick’s Pick: Jalapeño Pepper

A staple of Central American and southern U.S. cuisine, the Jalapeño pepper is a medium to hot pepper that is often eaten when green (immature). It is used in salsas and other southern dishes, but Jalapeño peppers are surprisingly adaptable to a variety of climates and conditions, and it is believed that adverse conditions may help to create a spicier crop.

Sylvia’s Pick: Kale ‘Scotch Curl’

This highly ornamental, low-growing blue-green curled kale isn’t just for show – they are sought-after for boiling and cooking or for use in salads. It is a key ingredient in the traditional Dutch dish of boerenkool stamppot, where the curled kale is cooked, mixed in with mashed potatoes, and often served with sausage. Boerenkool is het nieuwe zwart!

Wondering what other veggies and herbs we commonly stock? Find out here. Be sure to call or e-mail us to ensure a given item is still available!