Skip to main content

Items available for order this Fall and Winter

Walking through our garden in preparation for the last CSA basket, we decided that we still have an abundance of food to offer.

The list of items we have available, their prices, and an estimate of how long or when they are available is below. You can order by calling 892-8575 or e-mailing csa@rjrfarm.ca and letting us know how much you want. Please have orders in by noon Thursday so we can prepare and arrange for delivery for Saturday morning  9-10:30AM at the farmer's market. This can be subject to change.




In limited amounts:
  • celery -3$/bunch
  • green peppers - 1$/lb (these need to be taken soon or frozen)
  • tomatoes - 2$/lb (before end of month)
  • squash - 4$ each for large, 2$ for medium/small
  • pie pumpkins-3$ each
  • leeks - 4$/bunch (3-4 large)
  • small white onions- 1$/lb (not all cured)
Until November:
  • brussel sprouts on the stalk - 4$ per stalk
  • snow peas - $4/lb
  • parsley - 2$/8oz bunch
  • turnip greens/small round turnips (NOT rutabaga) -$2.50/bunch
Until December:
  • Eggs -$3.50/doz for large, $4.50 for jumbo
  • lettuce - 4$/12oz bag (limited)
  • spinach - 3$/10oz bag
  • bunching onions $2.50/bunch
Until January/February:
  • cabbage red/green - 1$/lb up to 4lb, then $0.50/lb after 4$. For example a 5lb cabbage would be $4.50, a 6lb would be $5
  • apples - 1$/lb
  • Swiss chard - 3$/bunch
Through the winter possibly until Spring:
  • parsnips - 2$/lb, if you want to store throughout the winter let us know before winter comes
  • straight run (mixed size) potatoes red/white - 1$/lb up to 15lb, $0.75/lb up to 30lb, $0.50/lb for over 30lb
  • baby potatoes (less than 1") red/white - 4$/lb
  • junior potatoes (less then 1 5/8") - 3$/lb
  • carrots - 1$/lb
  • beets - 1$/lb

They may be ugly, but they're delicious!

Popular posts from this blog

We made green chile sauce and RJR salsa

We made several batches of salsa and then we had so many green tomatoes we made a few batches of green tomato chile sauce. We ate the extra salsa still hot yummy.




Chive blossom vinegar

To make chive blossom vinegar we trim off the flowers from chives and soak them in vinegar for a couple weeks. The chive flowers infuse the vinegar with a garlicky flavour and a beautiful pink hue. This can be used as a flavoured vinegar for salad dressings, dips, to sprinkle on fish or fries, or for a bowl of cucumber slices.


A ready batch.


Clean jars.


The light shining through the pink vinegar. So pretty.

Here's a recipe for a vinaigrette made with chive blossom vinegar.

RJR Delicious Red Tomato Salsa

We always like to make multiple batches of this to keep us through the year. Tomorrow we're going to try out some green tomato recipes.
RJR's Salsa
First chop all of the vegetables
7 cups of tomatoes chopped 2 cups of onions chopped 1-2 cups of green peppers chopped 1/2 cup of cilantro chopped OPTIONAL 6 Hot peppers - chopped

Combine all of the chopped ingredients in a large cooking pot and add the following. 1 Tablespoon of coarse salt 1 Teaspoon of ground cumin 1 can of (156 ml ) tomato paste 3/4 cup of white vinegar
Cook for 1 1/2 to 2 hours at a low simmer. Taste and adjust seasonings, we like granulated garlic and freshly ground black pepper. Pour into sterilized jars.
If you like a smoother salsa chop finely or after cooking pulse in a food processor if you like a chunky salsa rough chop the vegetables.