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Welcome
Natural Themes offers fruits and vegetables as they come into season between March and end of December as well as native trees, shrubs, wildflowers, grasses, and ferns from April through October. For Natural Themes Native Plant Nursery please visit www.naturalthemes.com All of the produce are organically grown in our gardens and cold frame greenhouses where we strive to support natural balance as much as possible. [custom-facebook-feed]...
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NOW Available
Natural Themes will resume Saturday deliveries of orders into Trenton on November 17th with pick up between 1 and 2 p.m. Produce is also available for order and pick up at the farm. Contact bea@naturalthemes.com In an effort to phase out plastic shopping bags, we encourage customers to come with their own reusable bags, boxes or baskets. If you prefer to bring your own containers for mixed greens, kale, etc., please let us know in advance so that we do not package them into bags. Now available: Note: price of fresh greens is based on volume (@ ~ $1 per litre loosely packed) Mixed Salad Greens (mix of lettuce, mizunas, kales, chicory, endive, arugula, beet greens, chard, spinach, oriental greens, corn salad, winter purslane) @ $3 Mixed Kale @ $4 Stir Fry Greens Mix (oriental greens, mustards, kale, chard) @ $4 Mustards @ $2 Chinese Cabbage @ $2 ea Collards @ $2/bunch Turnips @ $2 Daikon Radish @ $2 ea Winter Squash: Sweet Potato, Acorn, Buttercup @ $2 ea, 3 for $5; Butternut @ $3 ea, 2 for $5) Sage @ $2/bunch Rosemary @ $2/bunch Parsley (Italian) @ $2/bunch Thyme @ $2/bunch Oregano @ $2/bunch Dill @ $2/bunch Cilantro @ $2/bunch Also Available: Maia’s Salted Herbs @ $15/jar...
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2018 Season
Below is a list of produce we will be growing in the 2018 season. Availability of produce depends on many factors. Call, email or visit “NOW Available” to see what we currently offer. Early season (March to June): Mixed Salad Greens (mix of lettuces, brassicas, spinach, and other greens), Mixed Lettuce, Mixed Kale, Stirfry Greens Mix, Spinach, Miner’s Lettuce (Winter Purslane), Mache (Corn Salad), Arugula, Mustards, Fern Fiddleheads, Asparagus, Green Onions, Green Garlic, Oriental Greens, Swiss Chard, Rhubarb, Peas, Herbs (chives, parsley, dill, cilantro, oregano, french & lemon 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 (orange, rainbow mix, purple), Cucumbers (pickling & slicing), Eggplants (Thai, classic, finger), Garlic (green &/or Music, Red Russian, Polish, German), 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), Shallots, Swiss Chard, Tomatoes (assorted varieties for table use & canning), Ground Cherries, Tomatillos, Turnip, Watermelon (sugar babies to large), Zucchini (yellow, green & other summer squash),small fruits, Artichokes. 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, ...
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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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Recipes
Here are a few of our favourite ways to eat some of our produce. Please feel free to send us your recipes! (and we’ll be sure to give you credit!) Email mnavrot@kos.net Click Here for Recipes from the Foodland Ontario Site http://www.foodland.gov.on.ca/english/recipes.html Stuffed Zucchini Boats Cut 2 or 3 large tender-skinned zucchinis in half lengthwise and scoop out the inside, lightly salt Potato and Cheese Stuffing: 1 box of potatoes 1 cup of shredded sharp cheese 2 cloves of garlic – minced 1 bunch of green onions � chopped Olive or vegetable oil Seasoning Scrub potatoes and dice into small cubes Saute garlic and onions in several tablespoons of oil and add the potatoes. Stir fry the potatoes until browned, remove the pan from heat and allow to cool before adding the shredded cheese, 1 tablespoon of Maia’s salted herbs and freshly ground black pepper. * Meat and Rice Stuffing 1 pound of ground meat 2 cups of cooked rice 1 large onion – chopped 2 cloves garlic – minced Olive or vegetable oil Seasoning Saute the garlic and onions in 2 tablespoons of cooking oil and add the meat. Cook thoroughly, add 1 tablespoon of Maia’s salted herbs, ground pepper, or fresh herbs. Mix in the rice. Mix the filling(s) thoroughly and fill the zucchinis. Place the boats on a baking sheet and bake at 400 C for about 30 minutes or until the zucchinis are tender. Collard Salad Thinly slice one bunch of collards and place in a small bowl. Prepare a dressing from 2 tbsp maple syrup, 2 tbsp olive oil, 2 tbsp apple cider vinegar, 1 tbsp Dijon mustard (optional), 1 level tsp Maia’s salted herbs...
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Contact
Natural Themes brings produce and a selection of native trees, shrubs, ferns, wildflowers, grasses and vines to the Quinte West Farmers’ Market from May until the end of October. For more information on the market, visit: http://quintewest.ca/en/visitors/farmersmarket.asp. We look forward to seeing you at the market in May. Our Farm is located at 219 Maybee Road in Stockdale. Outside market days, produce is harvested on request and can be picked up at the farm between March and December If you have questions or orders please contact Bea at 613-398-7971 or at bea@naturalthemes.com View Larger...
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"Working with nature to bring you wholesome, organically grown produce"
from our gardens to your table
Welcome
Natural Themes offers fruits and vegetables as they come into season between March and end of December as well as native trees, shrubs, wildflowers, grasses, and ferns from April through October. For Natural Themes Native Plant Nursery please visit www.naturalthemes.com
All of the produce are organically grown in our gardens and cold frame greenhouses where we strive to support natural balance as much as possible.
[custom-facebook-feed]
NOW Available
Natural Themes will resume Saturday deliveries of orders into Trenton on November 17th with pick up between 1 and 2 p.m. Produce is also available for order and pick up at the farm. Contact bea@naturalthemes.com
In an effort to phase out plastic shopping bags, we encourage customers to come with their own reusable bags, boxes or baskets. If you prefer to bring your own containers for mixed greens, kale, etc., please let us know in advance so that we do not package them into bags.
Now available:
Note: price of fresh greens is based on volume (@ ~ $1 per litre loosely packed)
- Mixed Salad Greens (mix of lettuce, mizunas, kales, chicory, endive, arugula, beet greens, chard, spinach, oriental greens, corn salad, winter purslane) @ $3
- Mixed Kale @ $4
- Stir Fry Greens Mix (oriental greens, mustards, kale, chard) @ $4
- Mustards @ $2
- Chinese Cabbage @ $2 ea
- Collards @ $2/bunch
- Turnips @ $2
- Daikon Radish @ $2 ea
- Winter Squash: Sweet Potato, Acorn, Buttercup @ $2 ea, 3 for $5; Butternut @ $3 ea, 2 for $5)
- Sage @ $2/bunch
- Rosemary @ $2/bunch
- Parsley (Italian) @ $2/bunch
- Thyme @ $2/bunch
- Oregano @ $2/bunch
- Dill @ $2/bunch
- Cilantro @ $2/bunch
Also Available: Maia’s Salted Herbs @ $15/jar
Contact
Natural Themes brings produce and a selection of native trees, shrubs, ferns, wildflowers, grasses and vines to the Quinte West Farmers’ Market from May until the end of October. For more information on the market, visit: http://quintewest.ca/en/visitors/farmersmarket.asp. We look forward to seeing you at the market in May.
Our Farm is located at 219 Maybee Road in Stockdale. Outside market days, produce is harvested on request and can be picked up at the farm between March and December If you have questions or orders please contact Bea at 613-398-7971 or at bea@naturalthemes.com
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Mixed Greens are grown year round. In the winter mixed greens are grown in two unheated greenhouses on the farm. Lemon Cucumbers Eggplant Roma Tomatoes Turnips Tomatillos Roma Tomatoes and Heriloom Tomatoes (green tomatoes) Mixed Greens Available in the winter Zuchinni Fiddleheads How to cook fiddleheads Snap Peas Peas Lemon Cucumbers Rainbow Carrots (Heirloom Variety)...
Ground Cherries harvested in 2013