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.
A lottery of white russian, red russian, and green curly kale from Local Alberta Farmers. Great for salads. </br></br>kale is an excellent source of vitamin C, 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.
This cruciferous vegetable will suprise you. It sits on the top of the world's healthiest foods list and tastes amazing sauted with vegetables. </br></br>You'll want to include Mustard Greens as one of the cruciferous vegetables you eat on a regular basis if you want to receive the fantastic health benefits provided by the cruciferous vegetable family. Jam-packed with nutrients that are hard to find in other foods, Mustard Greens are an excellent source of Vitamins K, A, E, and C, contain lots of essential minerals, and provide a good source of Dietary Fiber.
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!
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.
Lovage tastes like celery, with undertones of parsley and hint of anise. It's mild enough to use with fish and poultry, but has just enough spice to make it interesting.Like many other green, leafy herbs, lovage is low in calories and contains lots of vitamin C. One of its most distinctive characteristics is its hefty quercetin content. Lovage has also been known as a medicinal herb for ailments including pain, inflammation, indigestion, joint pain and headaches.<br><br>Add leaves to a mix of salad greens or let wilt in soups and stocks. Chop and use in place of parsley in chicken and tuna salad or a batch of fresh tomato salsa. Puree leaves and stalks into a morning smoothie (or Bloody Mary). Add celery seeds to marinades, soups, creamy dips, chili and potato salad.
Sorrel falls straight between herbs and greens. Use it as a leafy herb, like parsley or basil or mint, chopping it up to use in marinades and dressings or stirring it into soups or casseroles for a bit of fresh flavor. Or, use it as a green, ripping the tender leaves into salads and stir-fries.<br><br>The tart and bright flavor of sorrel make it particularly good at adding some life to potatoes, eggs, and whole grains. It is also delicious with smoked or oily fish like salmon or mackerel. Sorrel is classically paired with cream, sour cream, or yogurt. This adds a vibrant green color and tartness to these plain items as their fatty creaminess tames the sharp flavor of the sorrel.
A bunch of bright red radish! This variety has a milder flavour than most radishes, and adds some serious crunch to any salad. </br> </br> Radishes contain adequate levels of folates, vitamin B-6, riboflavin, thiamin and minerals such as iron, magnesium, copper and calcium. They are great sources of vitamin C, and contain health promoting anti-oxidants in the form of sulphorane.