Tag Archives: food facts

Pumpkin Perfection

Produce of the Week

As the weather gets colder, sweaters get thicker and leaves turn golder– perhaps, your stomach is craving something bolder. The big, bold, and beautiful pumpkin.

Source: decoradventures.com

This gorgeous gourd is a staple food in October, from pumpkin pies on Thanksgiving to those ghoulish Jack O’Laterns for Halloween. Beyond that,  the pumpkin has much more to offer, it is incredibly rich in vital antioxidants, and vitamins.

Fun Fact: The largest pumpkin ever grown was 1,502 pounds on October 7, 2006.


Eating pumpkins fits well into a health-conscious diet. Pumpkins are low in calories and high in fiber. They are also low in sodium. The seeds are high in protein, iron, and the B vitamins.

Researchers believe pumpkins may reduce the risk of heart disease, some cancers and is also believed to delay aging. Pumpkin seeds are a great source of protein, minerals, vitamins, and omega-3 fatty acids.

Source: the-girl-who-ate-everything.com

Source: All about Pumpkins

Pumpkins do best when the seeds are directly planted in the ground. If your growing season is very short, seed indoors in peat pots about 2 to 4 weeks before last spring frost.

Source: offbeathome.com

Almost all the parts of the pumpkin plant; fruit, leaves, flowers and seeds, are edible. Pumpkins can be used in a variety of delicious recipes either baked, stewed, fried; however, it is best eaten after steamed in order to get maximum nutrients.

Pumpkin dishes are popular around the world, in China pumpkin leaves are consumed as cooked greens or in soups. In India, pumpkins are used in sweet desserts, soups, and curries.

Source: Nutrition Facts

Source: thewickednoodle.com

Check out our Produce of the Week Pinterest board for more recipe ideas, gardening tips, and fun tidbits!

More like Dandy-lion!

Produce of the Week

I thought it would be fun to explore the world of dandelions. Often a pain in the butt for many gardeners in North America, this pesky plant is revered in Asia and Europe for its healing properties  and nutritious rewards.


The dandelion is believed to have evolved over 30 million years ago! 

 Dandelions are rich in vitamin A, C, iron, and calcium. Its extract or derived ingredients are commonly found in medicine.

Common health benefits for the consumption of dandelions include: relief from liver disorders, diabetes, urinary disorders, acne, jaundice, cancer, and anemia.

It also helps in maintaining bone health, skin care and is beneficial  for weight loss.

With so many benefits and with it being so readily available, it seems odd that dandelions are not part of our everyday food lifestyle.

Source: Organic Facts 

source: blog.getnarrative.com

Every part of the dandelion is edible and can be use in several different ways.

The easiest way to think about dandelions is like a veggie. You can toss it in with salad, cook it like you do with spinach, and even deep fry it like a cauliflower.

The Prairie Homestead blog did a really great  job of putting a list of recipes together. I encourage you to check them out

You can also drink it!

Dandelion Tea:

Dandelion tea is becoming more popular. If you’re not feeling adventurous to make your own tea you can buy it in stores

 Dandelion Smoothie:

Source: blog.freepeople.com

The key with the smoothie is to find the right balance of sweetness to offset the bitterness of the dandelions.

Dandelion flowers make great wine… who knew that?

Source: klaudynahebda.pl/dandelion-wine-recipe/

Maybe the next time you see dandelions, you’ll see it for its perks rather than as a pest.

But if you’re still having troubles chewing on the idea of dandelions being edible, there are many effective ways to get rid of them organically.

Try mixing:

  • 1 Gallon White Vinegar
  • 2 Cups Epson Salt
  • 1/4 Cup  Dish Soap

Put the mix in a spray bottle and squirt. Try not to get it on the lawn and other plants because this concoction is an effective herbicide.

Check out our Produce of the Week pinterest board for more recipe ideas and tidbits! 


The Mighty Zucchini

Produce of the Week

The gourd family is a huge, diverse world in the veggie universe. Ranging from melons to squashes and, even, the cucumber. The most popular squash is probably the pumpkin.  Celebrated in the fall with lattes and jack o’lanterns, but little is known about its cousin– the zucchini.

Zucchinis from Grow Calgary!

The zucchini is a summer squash. And technically, is a fruit! It is actually a part of the zucchini flower. However, it is prepared and eaten like a vegetable– which is probably why we think it is a vegetable.

Hold up, I think they think I’m a vegetable.

Zucchinis will grow in our temperate climate, and is found throughout the world. It can grow to be about 3 feet! Generally, the smaller it is, the sweet it will taste. You can harvest it about 45 – 60 days after planting or about a week after flowering. It is recommended to cut off the zucchini with a sharp knife or scissors rather than breaking them off the vine.

The zucchini and other summer squashes have thin edible skin and soft seeds, and the flesh of summer squash is tender and very perishable. Summer squashes are generally harvested and eaten as immature fruit and should be used within a few days of harvesting.

Zucchinis can be stored in the refrigerator for up to ten days. If you have more than you can possibly eat in ten days, cut off the ends, slice, cube or shred and freeze in food-grade freezer bags.

So why should you eat it? Because there are so many benefits such as:

Visit our farm to harvest a zucchini today! Or check us out on Pinterest for more zucchini facts, gardening tips and recipes.

Source: Canadian Gardener