Carrots, potatoes & beets
Columba potatoes: waxy to starchy scale of potato textures. It will hold together well in a soup, salad or stew, but is starchy enough to work well as a "smashed" or mashed potato.
Orange carrot will be a Nantes carrot Bolero. The Nantes are not grown commercially much because they are coreless. That is they don't have a tough core that holds the carrot together when machine handled. There is no better carrot for crisp and sweet.
Red Cloud Beets. We like it's intense colour (read very high betaine content) and it's sweetness.
The gift of hearty veg.
The Giving Back Food Bank option gives fundraisers like you the opportunity to give back to their local food banks. Since its inception, schools in Edmonton, Calgary, Red Deer, and Canmore have donated more than 30,000 lbs of fresh produce to their local food banks through this program!
A veritable veggie bouquet.
The fingerlings will be a fun mix of varieties: Carminelle (red) Bellanita (yellow), Pink Fir (pink, heritage variety) and Violet Queen (purple). Sure to impress.
The other 2 beets are a gold and a candy stripe (Chioggia). The Chioggia are spectacular sliced very thin and put in a salad raw. Gold beets are great for people who don't think they like beets and where a stained dress would be a disaster.
Rainbow carrots: White Satin, Mellow Yellow, Purple Haze, and Dragons. The dragons and purple haze should be cooked separately as the colour bleeds. Slice the purple haze and dragons diagonally and use raw, very colourful.
