For over 100 years the Peixoto family has been farming in the Pajaro Valley on the central coast of California. Dick Peixoto started his farming career in eighth grade by hiring neighborhood kids to pick tomatoes on his family farm so he could market them. From that early start his business has grown tremendously. In 1996 he recognized the advantages of organic farming and began transitioning to organic. In order for the ground to be certified organic it must not have any materials applied for three years that are not approved for organic use by the USDA. This means that you must either find ground that has been fallow for at least three years or you must grow crops organically for three years but the crops cannot be sold as organic until the ground is certified. We chose Q.A.I (Quality Assurance International) as our certifying agency. Each year we must undergo extensive audit/inspections, which cover all of our ranches & our cooler. The Inspector checks our records, ranches & facilities to make sure that we are in compliance with USDA organic standards & using only products that are approved for organic use by OMRI. The additional audits, record keeping and fallowing of ground all add to the cost of organic farming. Also most organic fertilizers are more costly than conventional because the supply and availability are much less. Lakeside Organic Gardens is committed to the communities and the state we farm in. While other shippers get produce from Mexico and South America in the winter we feel strongly about providing produce that is grown here in the United States. All our produce is grown with pride in California.
A favourite in asian cooking, bok choy is an excellent green addition to any stir fry, salad mix, or as a substitute for spinach in any cooked green recipe. </br></br>Bok choy is very low in calories, carbohydrates, has no fat and supplies many vitamins and minerals, but it's especially high in vitamins C, A and K.
Of all the lettuces, Romaine is by far the most nutrient packed. Tonnes of vitamins K, A, and C hidden in these crunchy leaves. Also lots of folate, carotenoids, and other minerals.
AKA Roman Cauliflower, is the budding flower of the brassicae plant. It has a taste somewhere between broccoli and cauliflower. </br> </br> Nutritionally, the romanesco contains a lot of Vitamin C. It also contains 24% of our daily recommended dose of dietary fibre and 15% of our recommended intake of potassium. A typical serving carries only 52 calories, which is made up from carbohydrate and not fat.
An excellent alternative to broccoli, organic cauliflower has taste that is unparalleled. So good that you might not even need dip to enjoy it! </br> </br> Often steamed or boiled, try sauteeing cauliflower for a change. Adding cauliflower to a skillet helps retain the vegetables crispness, and holds in the flavour. Cauliflower is high in both fiber and vitamin C, with a half cup of florets providing nearly half of ones daily requirement for vitamin C. It also contains a fair amount of vitamin A, folate, calcium and potassium as well as selenium, which works with Vitamin C to boost the immune system.
Garnish your dinner with this tasty, palette cleansing herb! Or make your own tabouli salad! </br> </br> Mineral-rich and vitamin-rich parsley stems and leaves offer an excellent source of magnesium, iron, calcium, beta carotene and vitamin C.
Fresh Italian parsley... delicious, vibrant, & nutritious. Parsley is the world's most popular herb. It derives its name from the Greek word meaning rock celery (parsley is a relative to celery).A sprig of parsley can provide much more than a decoration on your plate. </br> </br> Parsley contains two types of unusual components that provide unique health benefits. The first type is volatile oil components the second type is flavonoids.