Our Shiitake Mushrooms are grown organically on oak logs. We sell them freshly picked, dried or powdered. Unmistakable for their unique and robust flavor, Shiitake are among the world's healthiest foods.

• 20% protein by weight
• high in fiber
• low in calories
• contains important sulpur-amino acids lacking in other vegetable proteins

Shiitakes are used as a dietary staple in the Far East where they are considered to be an "elixir of life" used to enhance virility and longevity. Cancer clinics often include Shiitake mushrooms in the diets of cancer patients. We eat them because they taste great.

When using dry Shiitakes in a recipe 1 ounce dry is equal to 6 ounces fresh.

Shiitake Product Descriptions

Our Oyster Mushrooms (Pleurotus ostreatus) are grown organically in a sterile growing medium in plastic bags.

We sell them freshly picked as well as dried. We also sell them as "grow your own kits" when available, usually earlier in the season.

• 20% protein by weight
• high in fiber
• low in calories
• contains all 8 essential amino acids lacking in other vegetable proteins.
• free of sodium, cholesterol and fats.

Oyster Mushrooms obtain their best flavor when lightly cooked, about 3 minutes. We eat them because they taste great. They have a unique flavor which go well with Shiitake mushrooms.

Oyster Mushrooms like other fresh mushrooms, are best stored in a cold and dry environment, ideally in a paper bag inside your fridge. They will keep between 2 - 5 days.

When using dry Oyster in a recipe 1 ounce dry is equal to 6 ounces fresh.

Jerusalem artichokes also known as Sunchokes are knobby tubers which look similar to ginger roots, with light brown skin. They are a healthy substitute for potatoes, low in calories with only 35 per 100 grams. That and its sweet crunchiness make the Jerusalem artichoke a good, low-fat snack for kids and adults alike.

Storage

This vegetable can be eaten raw or cooked. Peeling can be difficult but not necessary as the peels are edible. They should be stored in a cool, dry, well ventilated area away from light. They can also be stored in the vegetable drawer of the refrigerator, wrapped in paper towels to absorb humidity and sealed in a plastic bag.

Nutrition

Jerusalem artichokes store their carbohydrates in a form of inulin, a starch that is not utilized by the body for energy, as opposed to sugar. They are recommended as a potato substitute for diabetics since they are filling but not absorbed by the body, and because they also show indications of assisting in blood sugar control.

For Vegetarians the good news is that Jerusalem artichokes are a good source of iron, with 3.4mg per serving. A serving also contains 2.3grams of protein, .1 grams of fat, 16.7 grams of carbohydrates, .8grams of dietary fibber and 6% of the RDA for vitamin C.

Preparation

Jerusalem artichokes are extremely versatile because they can be used raw or cooked, whole, diced, sliced or julienned. Try adding them to a roast as you would potatoes or carrots or just roast them as you would potatoes for a side dish. They can be cooked in soups, stews, gratins, or purees with other root vegetables such as potatoes or fennel. They are excellent in stir frys, as a substitute for water chestnuts or as just part of the melange to add sweetness and crunch. Raw Jerusalem artichokes make a refreshing addition to tuna, chicken, or tossed salads.

Scapes are the flower stalks cut from the top of the garlic plant. They are harvested when in full curl, when they are the most tender and delicious. They have a delicious garlic flavour.

They are available fresh at the market from mid June to mid August.

Preparation

You can add sliced scapes (1 - 2") to any stir fry recipe. Slice and sprinkle over pasta, or slice and cook them in almost any sauce recipe. Great in guacamole and fresh salsa, too. Chop and add to softened cream cheese. Steam them whole or in 1" lengths and serve with melted butter as you would do with asparagus.

We make a range of Gourmet Jellies, some of the ingredients come from the farm. Below is a list of the current jellies we produce.

Jamaican Hot Jelly

Sugar, Vinegar, Pectin, Apricots, Red Peppers, Red Onions, Habanero Peppers

Four Peppers Jelly

Sugar, Vinegar, Pectin, Apricots, Red Peppers, Red Onions and Cubelle, Long Green and Habanero

Red Pepper and Garlic Jelly

Sugar, Red Peppers, Vinegar, Pectin, Garlic, Jalapeno Peppers

Red Pepper Jelly

Sugar, Red and Jalapeno Peppers, Vinegar, Pectin

Garlic Jelly

Sugar, Vinegar, Pectin, Garlic, Garlic Scapes

Matahari Raisin Jelly

Sugar, Vinegar, Raisins, Onions, Pectin, Curry

Scarlet O'Onion Jelly

Sugar, Red Onions, Vinegar, Pectin, Lemon

Apple and Hot Pepper Jelly

Sugar, Apple Juice, Red Peppers, Pectin, Vinegar, Jalapeno Peppers