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Summer Radish Mix
3,78 $
Summer radishes of all colors, going from white to purple, and including more classic red ones. Some are pinker, other spicier. Ideal for indecisive people. The diversity will look great in a plate and will inevitably impress your guests.
Package: 125 seeds
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BOTANICAL INFORMATION
Latin name : Raphanus sativus
Common names : Radish
French : Radis, radis d’été
Family : Brassicaceae
DESCRIPTIVE INFORMATION
Plant type : Root vegetable, biennial
Habit : Rosette
Height : 10 to 15 cm
Width : 10 to 15 cm
CULTURAL INFORMATION
Days to maturity : 25 days
Sowing : Directly outside in late May
Depth : 5 mm
Germination : 3 to 7 days
Soil : Sandy loam
Exposure : Sunny
Plant spacing : 5 cm
Row spacing : 20 cm
Watering : No special needs
Care and other considerations : Sow at intervals during the summer to obtain several harvests.
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Ancient variety widely grown in the USA in the 19th Century. The skin is white except for the part sticking out from the ground, which is bright purple. The flesh is white, firm and sweet. The roots grow to be 7 to 10 cm wide. Very hardy to the cold. The foliage, slightly spicy when young, are delicious in sautés, soups, or steamed, on top of being rich in vitamins.
Package: 400 seeds
Photo Credit: Ferme de Sainte-Marthe
3,78 $
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Despite its name, the bulbous chervil should not be mixed with the common chervil (also known as French parsley or garden chervil). Only the root, which looks like a spinning top, is eaten; the leaves and the stem are toxic. This forgotten tuber has been grown in Central Europe since Antiquity. The flavour is sweet and delicate, reminiscent of potatoes and chestnut. It is usually cooked just like parsnip, as a side dish or as purée. However, overcooking it might render its flesh mealy.
Bulbous chervil can be harvested when the leaves start to turn yellow and touch the ground. It is advised to wait a few weeks after harvest before eating the tuber, to give the time to the flavour to reach its full potential.
The seeds are viable for about a year.
Package: About 150 seeds
Photo credit: https://www.fermedesaintemarthe.com/A-1380-cerfeuil-tubereux-ab.aspx
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** CANNOT BE SHIPPED OUTSIDE OF CANADA **
***Keep the root cuttings refrigerated until planting time, and make sure they stay moist.
The taproot of this plant has a spicy yet delicate taste. It was once referred to as the "poors' pepper", given the historical high price of pepper.
Grated, the root can be used as a condiment, to substitute mustard. It has purgative, digestive, rubefaciant, and stimulating properties. It is also rich in Vitamin C. Its absorption eases fat digestion.
Package: 5 root splices
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This cylindrical orange carrot has a mild taste and a crunchy texture. It has excellent keeping qualities, and is great either fresh, frozen, or in a juice. Easy to grow.
Package: 200 seeds
3,78 $
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We know very little about this tomato aside from the fact it is from the province of Quebec. It is a potato leaf type of tomato, which means the leaves are a bit different from most tomatoes and look more like potato leaves. It is a beeksteak variety; the fruits have generous, dense, and sweet dark pink flesh and contain few seeds. A single slice if enough for a sandwich. Very productive variety that will for sure give you a highly satisfying harvest.
Package: 30 seeds
3,78 $
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Evening primerose is a native plant in Quebec. It blooms from June until September and gives off an enjoyable scent. The yellow flowers, which are edible, open in just a few minutes at the end of the day and close down in the morning the next day, hence the 'evening star' nickname (and Belle de nuit in French). During the whole summer, new flower buds open every evening. This plant attracts different moth species as well as bees. The root is edible and turns pink when cooked, granting it the nickname 'gardener's ham' in French (jambon des jardiniers). It is recommended to harvest the roots when they are still young (before flowering) if they are meant to be eaten. This prevents them from turning bitter. Their sweet taste is reminiscent of salsify and parsnip. The young leaves can also be eaten.
An oil rich in fatty acids and good for the health is also extracted from evening primerose seeds.
Package: Around 500 seeds
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** CANNOT BE SHIPPED OUTSIDE OF CANADA**
10,00 $
Read more KEEP REFRIGERATED AS SOON AS RECEIVED AND UNTIL PLANTING TIME!
Also known as potato bean, hopniss, Indian potato, hodoimo, America-hodoimo, cinnamon vine, American groundnut, or groundnut. Quebec-native climbing plant. It belongs to the legume family Fabaceae. Grows well on river banks and shores, but also in the garden. Its flowers have a strong perfume, reminiscent of glycine. It is sometimes referred to as 'glycine tubéreuse' (tuberous glycine). The bean part of some of its common names refers to the edible beans produced from its flowers, when climate allows. Its tubers, also edible, are interconnected by a liana-root giving it a rosary-like appearance. The apios was widely eaten by First Nations. Nowadays, it is still common to see it growing where their settlements once were. Highly nutritional, it contains up to 18% proteins, 3x that of potatoes. It can be eaten boiled or fried. However, make sure to peel it thoroughly as the skin contains latex. Please note, although very rare, that some people might feel unwell from Apios americana consumption.
Package: 8 small tubers. Germination rate: 100%
This dark pink tomato comes from the Lower Saint-Lawrence, more specifically from Rivière-du-Loup. The seeds come from Mrs. Francine Mailloux. She gifted some to René Paquet, who gave them to Michel Richard (Potager d'Antan), who then handed them to me. It is now our turn to share them with you!
René describes this tomato as hefty and says that the indeterminate plant will have high yields of pink-fleshed red-skinned fruits. They will usually weight between 400 and 850 grams, but could be even heavier in some cases.
To know more, please visit the Potager d'antan website (in French):
https://potagersdantan.com/2018/10/17/la-tomate-rose-italienne/
Package: 30 seeds
3,78 $
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The roots have a very sweet taste, reminiscent of parsnip, and should be cooked. Savoured even at the royal table until the 17th Century, skirret then gradually fell out of favor. This decrease in popularity was probably due to the huge success of both carrots and beets, for which breeding brought spectacular improvements. Regardless, for permaculture gardens, skirrets remain a must. Easy to grow, its roots' soft white flesh will surely make it popular again.
Package: 30 seeds
* Must go through stratification in the fridge, please see the details below
Here's recipe from 1460:
"Take skirrets, parsnips and apples, and parboil them. Make a batter of flour and eggs. Cast ale, saffron and salt into it. Wet them in the batter and fry them in oil or in grease. Pour on almond milk and serve it forth."
— From John Russell, Boke of Nurture, c. 1460
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This variety gives large, fleshy, red fruits with a flat-ish top. The pink flesh is dense and delicious. Contains few seeds.
Package: 25 seeds
3,78 $
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Here is a good ol' red and round beet. The flesh is juicy enough to turn into juices. It can also be used in recipes wonderfully, raw as well as cooked. Its sweet taste is not earthy at all. On top of it, its abundant foliage is delicious in pestos. To harvest during the summer.
Ancient variety, appeared in 1892.
Package: 60 seeds
Photo Credit: Ferme de Sainte Marthe
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Determinate.
Plant approximately 1 meter tall. Round fruits with a diameter of approximately 8 cm. Rare tomato variety. Firm flesh with an exquisite taste. All red tomatoes wish they were Plourde.
Grown since 1925 in Saint-Alexandre de Kamouraska, Quebec, by Aurélius Plourde and his family. Handed to Jeannot Pelletier and then to René Paquet. The latter cultivated and selected it before introducing it in Seeds of Diversity Catalog. According to the man who saved this Quebec heirloom : « The Plourde is an old beauty who forgot its own identity ».
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