Reclaim Urban Farm is a multi-locational urban micro-farm located near Whyte Avenue in the heart of Edmonton, Alberta. It was started in 2014 by team Ryan Mason and Cathryn Sprague. We reclaim back and front yards, empty lots, and gardens in the neighbourhoods of Garneau, Old Strathcona, King Edward Park, and Bonnie Doon, repurposing them to grow food. In exchange for land, we offer a weekly box of fresh produce to the landowner. They can choose to have the box delivered to their home or have us donate it to a local charity on their behalf.
To reclaim means to reimagine and repurpose urban spaces to new and old uses. In doing so we also recognize and acknowledge that the land we farm is part of Treaty 6. Before our grandparents arrived in Canada, this land was used by Canada's first farmers, hunters, fishers, and foragers. We stand in solidarity with those who believe everyone has the right to healthy food, land, water, and air.
Food lover, gardener, husband and pensively absent. Ryan has grown roots to gardening and Alberta that stretch way down. His great grandfather began it all when he immigrated to Edmonton and tried to make a living off of 5 acres in current day Bonnie Doon. Ryan was raised on a small farm at Pigeon Lake, where he competed with his brother to see who could fill the most yogurt containers with raspberries (and won)! Through the Augustana Campus, UofA he traveled to Mexico and Cuba where he renewed his passion for food justice and learned from the best campesinas around. Recently, he returned from Tanzania where his food security research enabled him to work alongside wakulimu (farmers) harvesting, thrashing and winnowing an assortment of grains. Bringing us back full circle, he is now growing great veg at his home farm at Pigeon Lake.
A locally grown, certified organic bouquet brought to us from Reclaim Organic Farm near Pigeon Lake Alberta!<br><br> Flowers will be a beautiful seasonal mix that is sure to brighten up your day!!
An excellent source of vitamin C, kale provides iron, vitamin A, calcium, magnesium, potassium, protein, carbohydrates and dietary fibre. It is a superfood monster! Packed with vitamins, minerals, flavenoids, and glucosinolates. All of these combine to create an amazing detoxifying vegetable which helps cleanse our body and keep us healthy.
Beautiful fresh kale off the field. </br></br> An excellent source of vitamin C, kale provides iron, vitamin A, calcium, magnesium, potassium, protein, carbohydrates and dietary fibre. It is a superfood monster! Packed with vitamins, minerals, flavenoids, and glucosinolates. All of these combine to create an amazing detoxifying vegetable which helps cleanse our body and keep us healthy.
Delicious, peppery and aromatic salad green. Most delicious on a homemade pizza! </br> </br> Like most salad greens, Arugula is very low in calories and is high in vitamins A and C. It has a rich, peppery taste, and has an exceptionally strong flavour for a leafy green. It is generally used in salads, often mixed with other greens in a mesclun, but is also cooked as a vegetable or used raw with pasta or meat. It is most delicious when added to homemade pizza though.
A great mix of greens perfect for juicing and smoothie makers. A seasonal mix of Kale, Chard and Mint. Perfect to add some greens to your favorite fruit smoothies and juices.<br><br> Check out our frozen bananas and cherries as well!!<br><br> As the weather changes, contents may change to include other healthy greens
Add a bite to your salads or burgers with this amazing mix of baby mustard greens. Mustard greens can be eaten raw or cooked down in your favorite sitr fry. </br></br>
A seasonal mix of local greens. Contents may change from week to week depending on season. </br> </br>Lettuce is ridiculously rich in Vitamins A, C, and K. The vitamins, minerals, phytonutrients and fiber found in romaine lettuce are a wonderful reason to start eating more of it... and it helps that it is so dang crisp and tasty!
This stir fry mix is a seasonal mix of braising/cooking greens. Kale, beet greens, chard, mustards and other specialty asian greens... which are perfect raw, or on top of a stir fry or soup. </br></br>
This is one beautiful bulb of fennel. The root or bulb is great raw, roasted, or glazed. </br> </br> If you are lucky to get a bulb with the fronds make a wonderful tea. Be sure to use the whole plant! </br> </br> Like many of its fellow spices, fennel contains its own unique combination of phytonutrients including the flavonoids rutin, quercitin, and various kaempferol glycosides that give it strong antioxidant activity. In addition to its unusual phytonutrients, fennel bulb is an excellent source of vitamin C. Vitamin C is the body's primary water-soluble antioxidant, able to neutralize free radicals in all aqueous environments of the body.
Basil has highly aromatic qualities and flavour profiles. The wide range of distinctive fragrances within its chemical makeup emit notes of citrus, clove, anise and cinnamon, all providing a sensory memory that sets basil apart from other herbs.
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.
Cinnamon basil has an herbal, warm flavoring well suited for fresh preparations and as a garnish for cooked recipes. The textured leaves can be torn and tossed into green salads, blended into pesto and marinades, infused into oils, syrups, vinegar, and honey, or chopped and sprinkled over soups. Cinnamon basil can also be cooked into apple sauce, jams, and sauces for meat, steeped into teas, used to flavor baked goods such as pies and cookies, or combined into pasta.
You can tell spring is near when Spring Onions show up in your box. Just like Green Onions but with some extra spice. </br></br>These red or white spring onions come shoot and bulb. They are super flavorful as they are fresh from the earth at this time of year. They taste amazing stir fried with veggies or added raw or roasted to soups or salads.
Pure Relish made in the heart of Garneau, Edmonton. Enjoy a truly premium relish. Serve on hot dogs or in salad dressings, tartar sauce or tuna and chicken salads. Share with your friends and family with joy.
Perfect for Tacos, sandwiches or anything you want to use them on. These bright beautiful radishes make a great add on to top your meal or as a side.
Along with the arrival of summer squashes this season are their dainty, edible flowers. The bright orange blossoms sold at farmers’ and specialty markets are generally from zucchini plants, though the flowers of other summer squashes may be eaten, as well. The blossoms are often served fried – a dish we will never turn down, but there are several other ways to fully enjoy the beautiful color and delicate texture and flavor of this summer ingredient.<br><br>From Mexico to Italy, frying is one of the most popular ways to prepare squash blossoms. Simply batter and fry them or stuff them first. Cheeses (ricotta, fresh mozzarella, goat cheese) and herbs (basil, thyme, parsley) make good fillings. Try adding lemon zest to the cheese or season the crispy fried blossoms with a squeeze of lemon juice and sprinkling of coarse salt.
Perhaps, while wandering through the produce section of your grocery store, you stumbled across a pile of little squash that look like tops or tiny flying saucers. They're so delightful you could be excused for wondering why decorative gourds are in with the produce. It turns out they're not only edible, they're very tasty! But what are they? They're patty pan squash! Before you get out your pots, pans, and peelers, you might want a quick refresher on types of squash like patty pan, if you haven't heard of it before. Here's the lowdown: Patty pan squash (sometimes written "pattypan squash") is a small, scalloped, round summer squash that is just as healthy as it is delicious. <br> With a creamy texture and buttery flavor, this delightful squash is also the perfect side dish for your next dinner party. Whether you opt for a more adventurous recipe (say, a patty pan squash casserole loaded with spicy peppers) or prepare it more traditionally (roasted patty pan squash, anyone?), you and your family won't be disappointed with our top picks. Onwards, squash lovers!
Calendula infused vinegar not only tastes great, Calendula flowers have a high percentage of flavonoids, saponins and triterpenes, which work together to both ease swelling of inflamed tissue and stave off infection.<br><br>Calendula vinegar also makes a lovely hair conditioner. The vinegar helps hair follicles to lay flat after contact with soap or shampoo, and the calendula gently lightens hair color.