Named for founders Emil and Elizabeth Kowalski, Two EE’s was first established as a dairy farm and fruit stand before WWII and ran steadily on a modest scale until it was purchased by the Schoen family in 1960. Ambitious young horticulturist Henk Schoen and his wife Jenny expanded the fruit and produce selection of the farm, raising nine children on the flourishing, expanding property. Henk was naturally drawn to chemical-free farming as he watched early fertilizers and pesticides hit the market, many of them derivatives of toxic gases used in warfare. Since the 60's he experimented with natural fertilizers and pest control on his own. Henk’s youngest son Mike, who holds a Horticulture Technician ceritificate and a diploma in Greenhouse Management, now manages organic growing on the farm. For him, organics are something he has known since childhood, an inspiring element of his family history and, with six children of his own, a promise of a bright and healthy future.
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.
Crunchy & colourful with the mild bitterness of the perfect celery stalk. Make some 'Ants on a Log' or chop into an egg salad sandwich. Yum-me! </br></br> Celery is rich in phytonutrients such as flavenols which have cancer fighting properties. Its fibre content is also a good aid for digestive issues.
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.
A half pound of leeks! Enjoy the mild & sweet onion taste of leeks. Great for sauteeing, or in quiches. </br> </br> Leeks are a good source of iron, vitamin C and folate. They, like other Allum family members (onions, garlic), are rich in antioxidants such as polyphenols and flavenoids. This means they're healthy for our hearts.
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.