Lund's Organic Farm is a certified organic family farm located 1.5 km northwest of the town of Innisfail. It has been certified organic since 1988 (since 1993 in current location). They grow a variety of vegetables, with the emphasis on cold weather crops such as carrots, spinach, lettuce, and several potato varieties. Cool weather crops grow very well in cool, shady Central Alberta. Most summers here are too short and cold for heat loving crops such as tomatoes, cucumbers, and corn. Their farmland is mostly gently rolling hills with an abundance of natural shelterbelts and waterways. The soil is rich and black, and is 12-24 inches deep. It was used as pasture before they took over the farm, and therefore has never been sprayed with chemicals of any sort.
Soil fertility is maintained with the use of various varieties of grain. At the moment, we run a 3 year rotation. We grow grains for two years, plow them into the ground and grow vegetables the third year.
We have set aside wildlife refuge for native birds and mammals to help control insects and pests in crops, and also to maintain a balanced farm ecosystem. All waterways are protected, as are nesting sites for many native birds.
Certified organic vegetables have been produced in accordance with specific guidelines and organic standards, as established by the certifying agency. Each year, their farm is inspected by an independent inspector to verify that it meets, or exceeds the standards.
Crunchy. Red. So good. Adds wonderful colour and texture to many dishes. Essential in homemade coleslaw! </br></br> Fat-free and cholesterol-free, red cabbage is rich in vitamin C, plus offers carbohydrates, calcium, iron, protein, thiamin, riboflavin, potassium and fibre. One cup of shredded cabbage contains about 25 calories.
These gems are a member of the cabbage family and can be eaten raw or cooked. They have a slight broccoli flavour and are delicious. </br></br> Kohlrabi is a member of the cabbage family. It can be eaten raw or cooked. It is especially high vitamin C and dietary fiber.
White Garlic becomes Black Garlic following a month-long fermentation process under strictly controlled heat and humidity. This very specific process results is a soft, jelly-like texture that is free from odour and has a taste similar to figs.<br><br> From a nutritional point of view, Black Garlic has a much higher content of allicin, the active ingredient in White Garlic that imparts its benefits, but without the odour. Additionally, Black Garlic is rich in amino acids and has almost double the amount of antioxidants when compared to White Garlic. But that is not the whole story.<br><br> Black Garlic also contains an additional very specific compound called S-Allycysteine (SAC) in very high concentrations, compared to White Garlic which is water soluble and thus absorbed easily within the body. S-Allylcysteine has been shown to assist with the absorption of allicin. This makes Black Garlic much more effective than White Garlic for all the benefits mentioned above and additionally it is well tolerated by the digestive system so the chance of gastric distress is completely minimised. <br> The black garlic is shelf stable. Because of the high sugar content, it is quite a bit like honey. The main thing is to keep it from drying out, which is why we keep it in resealable bags.
If you’re looking for a new low carb noodle option, try these Butternut Squash Noodles – a fun colorful swap for pasta. You can enjoy them simply seasoned with salt, pepper and butter or olive oil, or you can add a sauce to them like Alfredo or marinara. Once you make the zoodles, you can boil, sauté or oven-roast them for a delicious fall-inspired low-carb noodles.
Carrots are an amazing source of beta-carotene, a chemical that our bodies convert into vitamin A. They’re also low in carbs! One large carrot has approximately 5 carbs. If you’re interested in eating fewer carbs — or if you just appreciate a good carrot — you might want to take a closer look at Carrot Noodles from Lunds.
Beet noodles are truly a thing of beauty. The color is so vibrant. One look at them and you know you don't need to do much to make them delicious. They paid well with dill, balsamic, goats cheese, plain yogurt or use them in your next stirfry!!