MAY - From May to November, our stand is filled with freshly picked strawberries. Strawberries are the only fruit with seeds on the outside rather then on the inside!
They are rich in Vitamin C and a good source of folic acid and are high in fibre.
MAY
- Asparagus can be enjoy in many different ways. As a main dish with a
hollandaise sauce, in a salad, pickled or as a side dish to any meal.
Asparagus contains Vitamin C, Vitamin A and are an excellent source of folacin.
JUNE
- From June to September, try them sliced, stuffed, stewed, grilled or in
sauces.
Our tomatoes are rich in Vitamin C and also provide your body with beta-carotene and antioxidants.
JULY-
From July to October. Peppers can be very flexible in any food combinations, such as barbecues,
baking, steaming, stir-frying with any vegetables, nuts, seeds or legumes.
Peppers are power packed with Vitamin C but also contain Vitamin B6, beta-carotene, folate, potassium and plenty of fiber.
JULY-
From July to August. Grilled corn is a tasty summer treat. Grill it with the
husk still on to retain flavor. Instead of using margarine, butter, or salt on
your corn, try fresh herbs, light dressings, and or lemon.
Corn is a good sources of vitamin C, but only yellow kernels contain small amounts of vitamin A in the form of beta carotene.
JULY-
From July to August. Always great sliced with your favorite dressing or in
salads.
The flesh of our fresh cucumbers is primarily composed of water but also contains vitamin C. Cucumbers hard skin is rich in fiber and contains a variety of beneficial minerals including silica, potassium and magnesium.
SEPTEMBER
- Our sweet and juicy melons and watermelons are the fruit of choice during the
hot summer months.
Melons are a good source of vitamin C and potassium. They have high water content are relatively low in calories, and also fat and cholesterol free.
OCTOBER
-
From October to November. Try them steamed, sautéed, grilled, in casseroles or
in fast stir fry.
Add them to any vegetable soups to add texture, flavour and colour. Squashes are free of fat, sodium, and cholesterol, and are low in calories and high in vitamin C.
OCTOBER
- From October to November. Most pumpkins are used as decorations, but this sweet tasting fruit is excellent baked or cooked.
Pumpkins are loaded with the antioxidant beta-carotene and also contain many vitamins and nutrients including: calcium, iron, magnesium, potassium, zinc, selenium, niacin, folate, and vitamins A, C, and E
