P.O. Box 8306 Saskatoon, SK, S7K 6C6 Google Map 306-222-6666

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Posted 3/23/2018 6:41am by Dennis Skoworodko.

In defense of the lowly Parsnip.

This wonderful vegetable has been relegated to the sidelines and it seems that only your grandparents still eat parsnips. However, I say, we are missing out! This beautiful, earthly, aromatic veggie is a forgotten, underappreciated flavorful powerhouse. Oh sure, I could tell you about how healthy they are- Parsnips contain a wide variety of vitamins, minerals and nutrients, including dietary fiber, folate, potassium and vitamin C, blah, blah, blah. But it’s the flavor!! So rich and creamy! Especially when roasted until they are caramelized...a depth of taste that no other veggie really quite measures up to. So, I say, let’s give parsnips the respect I think they deserve, and put them back in our cooking, and enjoy this treat.


Tags: Parsnip
Posted 3/16/2018 10:20am by Dennis Skoworodko.

A beautiful crispy and sweet lettuce crunch is so refreshing! Lettuce is one of the most perishable crops. When you are able to buy local, you realize how wonderful lettuce can be. Lettuce, when it has to endure a cross continent trip over so many miles and so much time, does not always make the trip with good success. Well grown, properly picked and packed lettuce, that makes it to your table in a short time, results in such a tasty treat! We grow a variety of lettuce types for your eating pleasure.

Baby Leaf Mixes: Our ever-popular Broadway Mix is a wonderful mix of baby leaf lettuce – green oakleaf, red oakleaf, green romaine, red romaine, lollo rossa, green tango, red leaf and bibb lettuce. New this season will be a Mesclun Mix - a beautiful blend of different lettuces and mustard greens to give a lovely medley of flavor and color. We harvest these baby leaf lettuces at just the right stage of growth for size and taste, then we quickly take the field heat out of them by washing in ice cold water. A quick spin dry, packing into clam shells and into the cooler to give you the peak of quality. Baby leaf lettuces will grow back again and could be harvested a second or even third time, however we find that the second cuttings are not at the prime tasting stage – far too bitter for our likes. So even though not as profitable, we only ever do one cutting on our lettuces so we can bring you the best tasting lettuce that we can.  

Romaine Lettuce: We grow a full size green romaine and also personal size mini green and red romaine lettuce. Romaine is my personal favorite in lettuce– I love the crunch and sweetness!  A lovely salad of romaine is so refreshing after a hot day in the fields. Our mini romaines have become very popular – such a nice size for a salad for one with beautiful flavour. Lettuce is the one of the last things we harvest before going to market. As soon as we cut them we stand our head lettuce in a tub of ice cold water to take out the field heat and maintain freshness, then into the cooler to bring you the best lettuce possible.  

Summer Crisp: generally speaking, lettuce does not like hot weather to grow in, however Summer Crisp is a more heat tolerant lettuce that grows well for us in the mid summer heat. It is a lovely dark green color, nice crunch and taste even when the heat may put other varieties out of the picture. We have really come to like the taste of this full-size head.  

Classic Iceberg: Yes, we even grow some good old classic iceberg lettuce. The variety we grow is called Crispino- it is a sweet, tight, white-hearted with green outer leaves lettuce that just works in some applications where you want a very mild lettuce taste.  

Summer and salads – a match made in heaven. Enjoy your salads this summer with wonderful lettuce from Our Farm!


Dennis and the Our Farm Team

Tags: Lettuce
Posted 2/23/2018 3:19pm by Dennis Skoworodko.

Some people love them, some people hate them! Beets have, what I think, is a beautiful smell and taste. This aroma comes from geosmin.


Geosmin is an organic compound with a distinct earthy flavor and aroma produced by a type of Actinobacteria, and is responsible for the earthy taste of beets and a contributor to the strong scent that occurs in the air when rain falls after a dry spell of weather or when soil is disturbed. Its name is derived from the Greek γεω- "earth" and ὀσμή "smell".

The human nose is extremely sensitive to geosmin and is able to detect it at concentrations as low as 5 parts per trillion.

Geosmin breaks down in acid conditions- so, if you or your family are not fans of the smell/taste, you can use vinegar and other acidic ingredients in recipes to help reduce the geosmin flavor. One of our favorite recipes to use a vinegar is to cut the beets into matchsticks and stir fry them and put a sauce of apple cider vinegar, mustard, honey and sesame seeds. Very yummy even for people who are not fans of beets. 

Beets are so versatile! You can eat them raw (really nice grated on salads), steamed, boiled, in soups, pickled and roasted. The younger leaves are also so nice! We steam them lightly and a quick squeeze of lemon and a dash of salt - heaven! 

We grow the traditional red beet, and also a striped (red/white) beet and a golden beet. I find the red beets have the most depth of flavor and are the most robust for pickling. The striped and golden beets have far milder flavors, however not robust enough to stand up to pickling.

My mouth is now watering just writing about beets! Can’t wait for summer to tuck into these beauties again.  


Dennis for the Our Farm Team    



Tags: Beets
Posted 2/16/2018 9:54am by Dennis Skoworodko.

These interesting veggies are about one or two inches in size with a characteristic papery outer skin. The slightly sticky husk encloses a firm, green fruit, and as the husk begins to dry it splits open and fades from green to light brown as the fruit matures.  

What do tomatillos taste like? We like tomatillos both raw and cooked. A raw tomatillo has a wet but not juicy texture, softer than an apple, firmer than a tomato. The taste can be slightly sweet – which is fascinating because cooked tomatillos add a lovely "sourness" to a dish. The taste of a tomatillo hints of lemon or pineapple. Storing and cleaning tomatillos.  We leave the husks on the tomatillos until we're ready to eat them. No special care is required, tomatillos keep on the counter for a few days or in the refrigerator for a couple of weeks. First remove the husk, it's inedible. The tomatillo inside is quite sticky, wash it as soon as the husk has been removed. Once the husk is removed, the entire tomatillo is edible, including the skins and the tiny seeds inside. Tomatillos are a staple in Mexican cuisine, especially in green sauces. If you've eaten "salsa verde" on enchiladas then chances are, you've eaten tomatillos; Combine tomatillos, cilantro, and onion for a classic salsa combo.

Hope you can add this lovely tasty veggie to your cuisine this summer and fall!   

Regards, Dennis and the Our Farm Team


Tags: Tomatillo
Posted 2/9/2018 9:40am by Dennis Skoworodko.

I used to think that all potatoes were pretty much the same... bland tasteless mush that was not interesting at all. And then I discovered that there was a whole world of tasty delicious interesting potato varieties that you would never see on a grocery store shelf. Now potatoes have become such a healthy, delicious and important part of our diet. We grow 8 different varieties of potatoes for your eating pleasure, with different tastes, textures and colors. I group potatoes into 3 general categories: White fleshed, yellow fleshed and fingerlings. White fleshed potatoes are generally best for boiling and mashing. They have a higher starch content than yellow potatoes which results in a fluffy mashed potato.  Yellow fleshed potatoes will on the other hand make a clumpy mashed potato, which is not bad, just different.  Yellow fleshed potatoes are our biggest sellers. They tend to be more moist and "buttery" flavored, with our "Butter Baby" variety our most popular potato by far. They are great baked, boiled or fried with beautiful color, taste and texture. Fingerling varieties in general have a great flavor and waxy texture.  These characteristics make them great for soups, roasting and dishes like scallop potatoes. Potatoes are such a healthy veggie. Sadly, they have had a bad rap in our present culture, however many ancient civilizations thrived on a diet with potatoes as the cornerstone of their nutrition. Potatoes are low in calories, no fat, sodium or cholesterol, high in vitamin C, fiber and antioxidants and more potassium than a banana. So this summer, we hope we can tempt you to expand your potato palette and try some gourmet premium organic potatoes from Our Farm  

Dennis and the Our Farm Team  

Tags: Potatoes
Posted 2/2/2018 10:04am by Dennis Skoworodko.
A nickel will get you on the subway, but garlic will get you a seat. -Yiddish Proverb.

Garlic! The wonderful delicious flavor building veggie that works in so so many dishes.
And many health benefits are attributed to garlic. Flavorful and healthy - what a combination!

We plant garlic in late fall so it gets a jump start on growing in the spring, however sadly, we lost our entire crop to winter kill in 2017 (due to an unseasonably warm February and then an unseasonably cold March). We were fortunate to find an excellent source of organic "seed garlic" and have selected a variety called "Persian Star", which we planted in late September 2017. Persian Star is a premium gourmet Heritage variety.  It is a beautifully textured purple stripe garlic with outstanding flavor characteristics. We are very happy for the snow cover this winter and hoping the weather continues to cooperate with us, so come spring we can do the happy dance when we see our garlic breaking ground. Live well - eat more garlic!


Dennis and the Our Farm Team


Tags: Garlic
Posted 1/26/2018 9:19am by Dennis Skoworodko.

Fava beans! (also known as broad beans). The pods are thick and spongy and contain large, flat, bright green beans that are tender, mild with a sweet and nutty flavor. Fava beans are new to our line up this year and the variety we will be growing is an Heirloom English variety that dates back to 1863. Can't wait for summer to enjoy this proper taste of English tradition.

Dennis and the Our Farm Team

Posted 1/19/2018 1:16pm by Dennis Skoworodko.

Oregano - strong, peppery, minty tang all its own. Adds true delight to so many dishes! Oregano is my personal favorite herb. Having said that, there are many imposters parading as oregano, but they come up very short on the flavor scale. A variety often sold as oregano is in fact a wild marjoram (Origanum vulgare) and although similar in appearance, is washed out in the flavor department. And often dried oregano sold in supermarkets is not even oregano, but a type of Coleus (labeled as Mexican oregano)- it is a very rapid grower, so commercially attractive, but sadly, not the real thing in my opinion. The variety we grow is "Origanum Heracleoticum" - it is the one with loads of amazing robust oregano flavor! Pasta sauces, pizza, soups, stews, salad dressings, focaccia..pretty much good in everything except chocolate cake. Oregano can be used fresh, however I prefer to use it dried..it seems to intensify the flavor even more. It is very easy to dry in a dehydrator, or tie in a bunch and hang to dry in a corner of the kitchen. The word Oregano comes from the Greek, which means "mountain of joy". So add some joy to your cooking this summer with this most delightful herb!

Dennis and the Our Farm Team


Tags: Herbs, Oregano
Posted 1/12/2018 10:25am by Dennis Skoworodko.



The starting base of so many great and tasty recipes. So flavorful and aromatic. An essential basic in a gourmet’s kitchen. And even though we have to start them indoors in February in Saskatchewan, this is a great place to grow them. Many onions are what is called “Long Day Onions”,...they need 14 – 16 daylight hours per day to form a bulb..and with our delightful long summer days, this is a wonderful place for them. Many onions need to be grown above 43 degrees latitude to get those long days, and Saskatoon is at 52 degrees latitude, so we are in prime location. We love growing our onions and we love how our customers love eating them. And I need to give credit to the onion- helping us on our journey to decide to grow organically. In our research on growing, we discovered that industrial agriculture routinely sprays onions with Maleic Hydrazide  (a toxic chemical – just check its Material Safety Data Sheet to see what I mean!) to limit sprouting in storage. It is sprayed on the growing plant at least two weeks before harvest, so the plant can absorb it into the onion bulb – right into the part we eat, let me say that again..right into the part we eat! Can’t wash it off in any way – to inhibit sprouting in storage. I don’t think our bodies can be healthy ingesting toxic chemicals! And all this for no benefit to the consumer, only benefit is to allow sloppier storage solutions in the sales chain. So I tip my hat to the onion in helping us to become Certified Organic and for being such a reliable friend in the kitchen.  


Regards, Dennis and the Our Farm Team  


Tags: Onions
Posted 1/5/2018 4:20pm by Dennis Skoworodko.

Sunchokes (also known as Jerusalem Artichokes, although they are not from Jerusalem or from the artichoke family) are from the sunflower family and look somewhat like a sunflower when they grow. This is the tuber from the roots of the plant and it is crisp and ivory colored inside with a texture similar to a water chestnut. It has a sweet nutty flavor and can be eaten raw or cooked. What I find most interesting about Sunchokes, is that their carbohydrate is Inulin. Inulin is a type of starch that is not digestible by humans but acts as a prebiotic in the digestive tract, feeding our beneficial bacteria. Because of this, if your gut biome is not healthy and if you eat too many sunchokes at once, you may end up with a mild gas problem (hence their nickname “fartichockes”). Starting slowly with sunchokes can be a good idea, however many people want the health benefits of helping their good gut bacteria with a prebiotic food like this.  We trialed sunchokes last season for a couple of clients, and we hope to grow a bit more this season. If you would like to reserve some for yourself, just let us know and we will put your name on the list. We do not harvest them until after the first frost, so if all goes well this summer, we should have some by late September or early October.

Regards, Dennis and the Our Farm Team


Tags: Sunchokes

The Story of Your Food: ParsnipsMarch 23rd, 2018

In defense of the lowly Parsnip. This wonderful vegetable has been relegated to the sidelines and it seems that only your grandparents still eat parsnips. However, I say, we are missing out! This bea

The Story of Your Food: LettuceMarch 16th, 2018

A beautiful crispy and sweet lettuce crunch is so refreshing! Lettuce is one of the most perishable crops. When you are able to buy local, you realize how wonderful lettuce can be. Lettuce, when it h

The Story of Your Food: SunchokesMarch 4th, 2018

Sunchokes (also known as Jerusalem Artichokes, although they are not from Jerusalem or from the artichoke family) are from the sunflower family and look somewhat like a sunflower when they grow. This

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