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This sour citrus has many culinary uses. And can be used in a myriad of ways – add them to juices, vinegars, sauces and more!

The sky is the limit with our lovely yellow lemons.

Avocados originated from south central Mexico and were known as aoacatl by the Aztecs.

Avocados are more than just a healthy treat. They contain almost 20 vitamins and minerals per serving.  Its great sources of both vitamin B and potassium are good for the heart.

This yummy treat is also low in sugar, have a lot of fiber and contains healthy fats that are necessary for your body to perform well.

Avocados are commonly used to make smoothies, guacamole, salads and even brownies!

Originally bred in Australia, packham pears have juicy white flesh. They have rich flavour too so they are great eaten solo or baked.

Packham pears can be determined if they have ripen or not by their colours; from green to light yellow. So the next time you buy organic packham pears, make sure it is light yellow for instant gratification.

Baby spinach is a versatile green filled with nutritious minerals and vitamins!

The tender baby leaves have a bolder taste than larger mature spinach leaves.

Great in salads as well as almost any cooked dish, baby spinach can be sautéed, eaten raw, simmered, and much more!

It’s zesty and bold flavour works well with the peppery leafy tones.

Broccoli packs a nutritious punch with high levels of vitamin C and dietary fiber.  Because of its many other nutrients and cancer-fighting benefits, broccoli is a powerful little green to add to your meal.

There’s a reason Barry is our mascot!

Barry’s tip: You can prepare broccoli in several ways.  Blanch it, steam it, stir-fry it or even have it raw!  Chilled broccoli can make for a great afternoon snack.

Originating in Australia in 1868, when Maria Ann (Granny) Smith found a seedling growing by a creek on her property which would eventually go on to bear the signature light-green-colored apple.

Granny Smith are very rich in Vitamin C and flavonoids. They act as an antioxidants in the body system and helps to neutralize free radicals. This fruit helps to stabilize blood sugar levels which is important if you are at the risk of developing diabetes. They are naturally low in calories. Therefore you can enjoy snacking this yummy fruit in the afternoon or enjoy one right before a meal.

These slightly tart green apples are great for pies and juices. They are the perfect addition to any green juices!

The orange carrot is the most common in today’s modern world. The root vegetable can also be found in purple, white, red and yellow varieties.  It has a crunchy texture and a sweet, fresh flavour.

Barry’s tips: Carrots can be used in a myriad of ways.  From salads to roasts to juices you can add these orange veggies to almost anything!

Romaine or cos lettuce is a variety of lettuce that grows into an elongated head of tightly wrapped sturdy green leaves with firm ribs down their centers.

It is one of our evergreen products and almost always available!

Romaine is packed with nutrients, bursting with vitamins K and A as well as folate in every bite, just to mention some of the many vitamins and minerals this great green contain. Great in: Salads, juices and smoothies.

Both beets and chard are different varieties within the same plant family–beta vulgaris –and their edible leaves share a resemblance in both taste and texture. Attached to the beet’s green leaves is a round or oblong root, the part conjured up in most people’s minds by the word “beet.” Although typically a beautiful reddish-purple hue, beets also come in varieties that feature white or golden roots.

Beetroots contain plenty of vitamins and minerals vital to the immune system and keeping the bones and nervous system strong and healthy. Beets also has vitamin B which contains folate, vital to healthy pregnancies by reducing the risk of birth defects.

Beetroot’s sweet taste reflects their high sugar content, which makes beets an important source for the production of refined sugar. Raw beet roots have a crunchy texture that turns soft and buttery when they are cooked.