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.
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.
The buttery, slightly spicy, sweet flavour of cooked parsnips is reminiscent of butterscotch, honey, and subtle cardamom. </br></br>Considered to be richer in vitamins and minerals than carrots, parsnips are a very healthy addition to our diets. Very high in carbohydrates (= Energy), and dietary fibre, they are also great sources of vitamins C, K, and E. Mineral rich, parsnips are a source of copper, and potassi'yum'.
This delicious vegetable is high in inulin, which is a starch that is effective for controlling blood sugar. For this reason, sunchokes make a wonderful potato substitute for diabetics, or even for those who are on a paleo diet.It can be eaten raw, roasted, mashed or fried. <br><br>By consuming Jerusalem artichokes, you’re boosting the number of good bacteria in your body. This was confirmed in a 2010 study published in the British Journal of Nutrition. In this study, 66 middle-aged adults drank juice that contained either Jerusalem artichoke inulin or a placebo. Researchers monitored levels of good bacteria in the participants and found that those taking Jerusalem artichoke inulin had higher levels of Lactobacillus and Enterococcus strains, which are known probiotic strains