Mans Organics is a certified organic farm owned and operated by Henk and Rita Mans, their son Andrew and his wife Denise. The farm is located in beautiful southern Alberta, near Coaldale, where the family has grown organic crops for more than five years. Their focus: to grow quality, organic red and yellow onions, shallots, and garlic, with alfalfa and barley for rotation. In 2012, they built an organic greenhouse that spans approximately half an acre, where they produce tomatoes, peppers and cucumbers. The Mans decided to begin farming organically to eliminate the risks that chemically treated produce. Using only organic methods for weed and insect control, their goal is to make healthy, safely grown organic vegetables available to a wider population. The Organic Box is happy to partner with Mans Organic, and support local organic farmers.
Products
Cucumber - Long English - Organic - Alberta
It is one of the very low calorie vegetables providing just 15 calories per 100 g. It contains no saturated fats or cholesterol. A good source of vitamin K, C, and of potassium.
Cucumbers - Mini - Organic
Perfect for lunches, snacks, salads, and have a great crunch and refreshing fragrance. Mini persian cucumbers are the best. </br></br>It is one of the very low calorie vegetables - providing just 15 calories per 100 g. It contains no saturated fats or cholesterol. A good source of vitamin K, C, and of potassium.
Pepper - Bell - Lotto - Organic
Bell Peppers were first discovered by Christopher Columbus who mistakenly named them a pepper expecting a spicy or hot flavour. These are sweet peppers.</br> </br> Bell Peppers are an excellent source of vitamin C, often twice as much per pepper as found in a regular navel orange.
Eggplant - Globe
Eggplant is actually a berry. There are many varieties ranging in color from rich purple to white, in length from 2 to 12 inches and in shape from oblong to round. Eggplant is available year-round, with the peak season during August and September.<br><br>Storage Tip: Eggplant is quite perishable. They last up to a week but are best eaten right away. Keep dry by wrapping in paper towel to absorb moisture. <br><br>Did you know... Eggplant absorb more fat than any other vegetable so choose methods such as broiling , baking, sautéing, grilling or braising rather than frying.
Tomatoes - Beefsteak
Beautiful local tomatoes are back! These beefsteaks are indeed beefy, so be ready for a treat. </br></br>Tomatoes are rich in vitamins A and C and are full of fibre. Tomatoes are noted for containing the antioxidant compound lycopene, which may help protect against prostate cancer and heart disease. Lycopene is found in higher concentration after cooking.
Tomatoes - Roma
This is your sauce and salsa tomato - make your tomato sauce or soup something special. </br> </br> Tomatoes are an excellent source of vitamins A, C, E and K. They are also low in fat and calories and high in potassium, folate and fiber. Studies have shown that a diet rich in tomatoes can help prevent cardiovascular disease by reducing LDL Cholesterol and lowering both blood pressure and inflammation. Tomatoes contain the powerful antioxidant lycopene, which has been shown to protect against many different types of cancer most notably prostate. The lycopene in tomatoes, particularly cooked tomatoes, helps prevent and reduce the progression of prostate cancer.
Tomatoes - Vine - Red
The skin is a little softer and the core is a little juicier than many other varieties. They have that 'just picked from the garden' flavor. </br> </br> Tomatoes are rich in vitamins A and C and are full of fibre. Tomatoes are noted for containing the antioxidant compound lycopene, which may help protect against prostate cancer and heart disease. Lycopene is found in higher concentration after cooking.
Onions - Shallots - AB
1 lb of local shallots from Coaldale, AB. Ambition, a French red shallot this year. Shallots are favoured for their mild onion flavour, and can be used in the same manner as onions. </br> </br> Very similar to onions in nutritional value. Expect high levels of flavenoids and polyphenols from these shallots. Rather than degrade when cooked, many of these nutrients seep into the water, or oils, that the onions are cooking in.
