Well adapted to the climatic conditions of Quebec, this cultivar is known to be the best yielder after four seasons of complete culture. The plants of Asparagus are very young when you buy them. Plant them at every 40cm. Harvest starts the year after and will be more abundant with years. Needs a rich, deep, light and well drained soil; add compost every year.
the most known variety of eggplant is the dark purple one with an oblong shape just like a pear. Plant it in the garden 2 weeks after the last frost. Gets mature by the end of August; we apply a light pressure on the sides with the fingers: if the finger prints stay visible, the eggplant is ready, if the flesh bounces back, it`s not mature. Needs a light, compost-rich and well drained soil.
"DESCRIPTION: a compact plant bearing small oval green fruits. The white flesh is particularly mild and you don`t need to peel the pale-green skin. SOIL: riche and well drained CROP: faster than most other varieties. "
An early producer of beautiful ghostly white eggplants that grow to 20-25cm long. Both skin and flesh is white, with a mild flavor. Very tasty when fried, in a ratatouille or mixed with other vegetables. Used in pots, containers or in the garden in a compost-rich and well-drained soil, sheltered from the wind.
"DESCRIPTION: from Taïwan, this variety produces very long fruits from 30 to 50 cm. Its deep lavender fruits are sweet and tender and its skin doesn`t neeed to be peeled. CROP: early and very productive variety that can bear over 20 fruits. "
"DESCRIPTION: Very mild and sweet, the 25-30cm long, very slender fruit, are a beautiful light-lime green. One of the best tasting eggplants with superb flavor and very tender. This heirloom from Thailand is becoming popular with gourmet chefs. "
Leafy vegetable, member of the beet family, but only the stems and leaves are eaten. Mainly eaten cooked but the young leaves can be eaten raw in salads. Cooked, the Swiss Chard can replace spinach. Can be cultivated all season long: harvest the outside leaves; the smaller leaves from the middle will take over. Clayey, rich and well drained soils. The soil has to be moist all the time.
Aromatic leaves are used to season soups and stews, or as a refreshing garnish. The leaves are best eaten while tender. Grow in a deep, rich and fresh soil, that never dry out. Must be planted every year.