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About Us
Natural Themes offers fruits and vegetables as they come into season between March and end of December. Our produce is organically grown in our gardens and cold frame greenhouses where we strive to support natural balance as much as possible. We also run a Native Plant Nursery, for more info visit...
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NOW Available:
From the farm by order only. To order: email bea@naturalthemes.com or call 613-398-7971 ______________________________________________________________________________ Half flats of Salad Greens for regular cropping (a mix of lettuce, kale, endive, chicory plants) ideal for sun rooms or back yard greenhouses @ $10 ea ($8.85 + HST) Leeks @ $3 per bunch Celeriac @ $2...
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2021 Season
Coming soon – A list of produce we plan to grow in the 2021 season. 2020 Season Early season (March to June): Mixed Salad Greens (mix of lettuces, mustards, kale, spinach, oriental greens, beet and chard greens, endive, etc), Mixed Lettuce, Mixed Kale, Stirfry Greens Mix, Spinach, Miner’s Lettuce (Winter Purslane), Mache (Corn Salad), Arugula, Mustards, Asparagus, Green Onions, Green Garlic, Oriental Greens, Swiss Chard, Rhubarb, Peas, Herbs (chives, parsley, dill, cilantro, oregano, thyme, mints, french tarragon, leaf celery, lovage, rosemary, summer savory) Mid Season (June to September) Mixed Salad Greens, Peas (Garden Pea & edible pod), Broadbeans, Beans (wax, green, purple), Beets, Bitter Melon, , Cantaloupe, Carrots (rainbow mix), Cucumbers (pickling & slicing), Eggplants (Thai, classic, finger), Garlic, Herbs (parsley, cilantro, chervil, dill, oregano, various basils, fennel, rosemary, marjoram, summer savory, mints, lavender, thyme, tarragon, leaf celery), Mixed Kale, Okra, Onions (spanish, green), Peppers (assorted sweet, hot & super hot), Potatoes (assorted varieties), Swiss Chard, Tomatoes (assorted varieties for table use & canning), Ground Cherries, Tomatillos, Turnip, Watermelon (sugar babies to large), Zucchini (yellow, green & other summer squash) Late Season (Mid September and later): Mixed Salad Greens, Mixed Kale, Stirfry Greens Mix, Spinach, Arugula, Beets, Carrots, Broccoli, Brussels Sprouts, Cabbage (white, red, savoy), Cauliflower, Celeriac, Chives (regular & garlic), Herbs (parsley, cilantro, chervil, dill, oregano, marjoram, mints, thyme, tarragon, horseradish, leaf celery), Kohlrabi (white & purple), Leeks, Onions (spanish, green), Oriental Vegetables (Chinese cabbage, Chinese Kale, Pak Choy, Daikon radish, Tah Tsai, Mizuna, Mibuna, Komatsuna, Choy Sum), Mustards, Parsnip, Potatoes, Turnips, Rutabaga, Jerusalem Artichoke, Shallots, Spinach, Swiss Chard, Radishes (Icicle, Red, French breakfast, Daikon, Black Spanish, Watermelon Radish), Pie Pumpkins, Winter Squash (butternut, acorn, spaghetti, sweet...
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Freezing Produce
Most produce can be preserved. We take any surplus and freeze, can, or dry it out for use throughout the winter season. Below are some suggestions on how to freeze some of our produce. Vegetable Preparation Blanching Time (in boiling water unless stated) Asparagus Wash thoroughly, sort by size. Cut in 2-inch lengths or leave in spears. Blanch, cool and drain. Package, seal and freeze. Small stalks — 2 min Medium stalks — 3 min Large stalks — 4 min Beans: green or wax Select young tender beans. Wash and remove ends. Leave whole, slice or cut into 1-inch to 2-inch lengths. Blanch, cool and drain. Package, seal and freeze. 3 minutes Beans: lima or fava Select beans ready for table use with slightly rounded, bright green pods. Wash, shell and sort according to size. Blanch, cool and drain. Package, seal and freeze. Small beans — 2 min Medium beans — 3 min Large beans — 4 min Beets Wash and sort according to size. Leave tap root; trim tops leaving 1/2-inch of stem. Cook in boiling water until tender. Cool, peel (removing stem and tap root) and cut into slices or cubes. Package, seal and freeze. Cook: Small beets — 25-30 min Medium beets — 45-50 min Broccoli Wash and trim. If insects are present soak 1/2 hour in solution of 4 teaspoons salt to 1 gallon of cold water. Split lengthwise into pieces no more than 1-1/2 inches across. Blanch, cool and drain. Package, seal and freeze. In water — 3 minutes In steam — 5 minutes Brussels Sprouts Select green, firm, compact heads. Make sure no insects are...
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Contact Us
We are located at 219 Maybee Road in Frankford. Produce is harvested on request and can be ordered and picked up at the farm between March and December. In the spring, we also offer vegetable and herb plants for your gardens. If you have questions or orders please contact Bea at 613-398-7971 or at...
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"Working with nature to bring you wholesome, organically grown produce."
From our gardens to your table
About Us
Natural Themes offers fruits and vegetables as they come into season between March and end of December. Our produce is organically grown in our gardens and cold frame greenhouses where we strive to support natural balance as much as possible.
We also run a Native Plant Nursery, for more info visit www.naturalthemes.com
NOW Available:
From the farm by order only. To order: email bea@naturalthemes.com or call 613-398-7971 ______________________________________________________________________________
Half flats of Salad Greens for regular cropping (a mix of lettuce, kale, endive, chicory plants) ideal for sun rooms or back yard greenhouses @ $10 ea ($8.85 + HST)
Leeks @ $3 per bunch
Celeriac @ $2 ea
Contact Us
We are located at 219 Maybee Road in Frankford. Produce is harvested on request and can be ordered and picked up at the farm between March and December. In the spring, we also offer vegetable and herb plants for your gardens.
If you have questions or orders please contact Bea at 613-398-7971 or at bea@naturalthemes.com