{"title":"Cabbage","description":"Cabbage variety seeds.","products":[{"product_id":"semences-chou-kale-vert-lacinato-ecologiques","title":"Lacinato Kale (Cavolo Nero)","description":"\u003cp\u003e\u003cem\u003eBrassica oleracea var. palmifolia.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe classic Italian kale — native to Tuscany and inseparable from the peasant cuisine of that region, still today a pillar of Tuscan gastronomic identity on par with olive oil and pecorino. Known under several names that say a lot about its personality: \u003cem\u003eCavolo Nero\u003c\/em\u003e (\"black cabbage\" in Italian, in reference to the very dark colour of its leaves), \u003cem\u003eNero di Toscana\u003c\/em\u003e (\"black of Tuscany,\" the traditional provincial name), or in English \u003cem\u003eDinosaur Kale\u003c\/em\u003e (\"dinosaur kale,\" because of the bumpy leaf texture that recalls the skin of a great reptile).\u003c\/p\u003e\n\u003cp\u003eDifferent from the Scottish Dwarf Curled Scotch curly kale and the Siberian Red Russian kale, this is the Mediterranean representative — with long flat leaves rather than curly or oak-shaped. The botanical epithet \u003cem\u003epalmifolia\u003c\/em\u003e means \"palm-leaved\" — an evocation of the elegant silhouette of the long, slightly wavy leaves that give the plant its remarkable architectural habit in the garden, often compared to a small dwarf palm or a miniature sequoia.\u003c\/p\u003e\n\u003cp\u003eAn upright, palm-tree-shaped plant 60-90 cm tall, forming an open rosette of long oblong leaves 30-40 cm long, narrow, dark green almost blue-tinged, with an intensely bumpy puckered surface — like embossed leather. Leaf texture particularly tender and silky when cooked — probably the most delicate kale on the palate, without the marked bitterness of the European curly kales or the tough midribs of some other cabbages. Round, sweet flavour, lightly nutty, with an earthy-mineral finish.\u003c\/p\u003e\n\u003cp\u003eA pillar of traditional Tuscan cuisine: \u003cem\u003eribollita\u003c\/em\u003e (literally \"reboiled\"), the great peasant soup where cavolo nero simmers at length with white \u003cem\u003ecannellini\u003c\/em\u003e beans, stale bread, onions, garlic, olive oil and tomatoes — a dish originally designed to use up yesterday's leftovers, and now one of Italy's culinary treasures; \u003cem\u003ezuppa toscana\u003c\/em\u003e (a kale, Italian-sausage and potato soup, popularized outside Italy by American restaurant chains but authentically Tuscan in origin); alongside \u003cem\u003ecinghiale\u003c\/em\u003e (Tuscan wild boar) sausages; on \u003cem\u003ecrostini\u003c\/em\u003e spread with lardo and garlic (the \u003cem\u003ecrostini neri\u003c\/em\u003e); quickly sautéed with garlic, olive oil and chili; as kale chips in the oven; or massaged raw with lemon for a tender salad.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Exactly the same methods as for the other kales already described in our pages. Extremely cold-hardy: withstands frosts of −10 °C without trouble and often overwinters under a good snow cover in Québec. The first autumn frosts further sweeten the flavour by converting starches to sugars — a Lacinato in October-November is plant candy. Start indoors 6-8 weeks before transplanting (mid-March for summer and fall harvest), or direct-sow late May to late June for fall and winter harvest. Harvest by taking the outer leaves as needed — the plant keeps growing from the heart and produces fresh leaves all season. Sensitive to the cabbage worm like all brassicas — insect netting is useful from transplanting on.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Italian heritage variety. Biennial: flowers in the second year. Insect-pollinated; crosses with all other \u003cem\u003eBrassica oleracea\u003c\/em\u003e (cabbage, broccoli, cauliflower, curly kale, etc.) — isolate for seed saving. Does NOT cross with Red Russian Kale (different species, \u003cem\u003eB. napus\u003c\/em\u003e).\u003c\/li\u003e\n\u003cli\u003eHeight: 60-90 cm.\u003c\/li\u003e\n\u003cli\u003eMaturity: 60-75 days for mature leaves.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun; part shade accepted in summer.\u003c\/li\u003e\n\u003cli\u003eRich, well-drained, neutral-to-slightly-alkaline soil. Space plants 45-50 cm apart.\u003c\/li\u003e\n\u003cli\u003eStart indoors in mid-March for summer harvest, or direct-sow late May to late June for fall and winter harvest. Withstands frosts to −10 °C and beyond; overwinters under good snow cover.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"200","offer_id":39437258260652,"sku":"GC-O-KALLAC-200","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"1000","offer_id":39437258293420,"sku":"GC-O-KALLAC-1K","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"5000","offer_id":39437258326188,"sku":"GC-O-KALLAC-5K","price":12.99,"currency_code":"CAD","in_stock":true},{"title":"25000","offer_id":41966626635948,"sku":"GC-O-KALLAC-25K","price":39.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/lacinato_81565b93-a3ca-4af0-b2af-d6263f3451b7.jpg?v=1698701365"},{"product_id":"semences-chou-kale-dwarf-green-curled-ancestral","title":"Dwarf Green Curled Heirloom Kale","description":"\u003cp\u003e\u003cem\u003eBrassica oleracea var. sabellica.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eOne of the oldest kales still in cultivation, and the classic representative of the Scottish curly type — a variety so embedded in the culture of the northern British Isles that the Scots word \u003cem\u003ekail\u003c\/em\u003e (equivalent to \u003cem\u003ekale\u003c\/em\u003e in English) came colloquially to mean the meal, or the garden itself. The \"kail yard\" was the family vegetable patch around the rural Scottish home, and the kail was the daily soup served to Highlands peasants for centuries — long before the vegetable became the star superfood of modern smoothies. The Scottish national poet Robert Burns mentions it regularly in his verses, the testimony of a daily food so essential it became synonymous with life itself. Botanically, curly kale belongs to the \u003cem\u003esabellica\u003c\/em\u003e group of the extraordinary species \u003cem\u003eBrassica oleracea\u003c\/em\u003e — that unique wild plant of the cliffs of the Mediterranean and the North Sea that, through human selection, gave rise to headed cabbage, broccoli, cauliflower, Brussels sprout, kohlrabi and so many others.\u003c\/p\u003e\n\u003cp\u003eA squat, compact plant 35-45 cm tall (hence the \"dwarf\" in the name), forming a dense, well-held rosette of deep blue-green leaves intensely curled and ruffled at the edges — an almost mossy, architectural texture that makes the variety as decorative as it is useful. Classic curly-kale flavour: vegetal, slightly bitter, milder when the leaves are young or cooked, much sweeter after the first autumn frosts (the plant then converts its starches to sugars to resist the cold — a fascinating piece of plant chemistry that turns an October kale into a delicate dish).\u003c\/p\u003e\n\u003cp\u003eA thousand culinary uses: pan-sautéed with garlic and olive oil, in Italian \u003cem\u003ezuppa toscana\u003c\/em\u003e or Portuguese \u003cem\u003ecaldo verde\u003c\/em\u003e (the two great Mediterranean peasant soups of kale, sausage and potato), as \u003cem\u003ekale chips\u003c\/em\u003e in the oven (5 minutes at 175 °C with olive oil and salt), raw-massaged with lemon for a tender salad, or fermented as Korean-style kale \u003cem\u003ekimchi\u003c\/em\u003e. The leaves tend to keep very well on the plant — harvest as needed throughout the season.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Probably the most Québécois of the cabbages. Hardy to −10 °C and beyond, Dwarf Curled Scotch survives the first snows and often continues to be picked into December under a thin protective snow cover. Under good snow cover, some plants overwinter entirely and resume production the following spring. Start indoors 6-8 weeks before transplanting (mid-March for summer and fall harvest), or direct-sow late May to late June for fall and early-winter harvest. Harvest by taking the outer leaves as needed — never pick the heart, which keeps growing and producing new leaves all season. Like all brassicas, sensitive to the cabbage worm — insect netting is useful from transplanting on.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Biennial; flowers in the second year. Insect-pollinated; crosses with all other \u003cem\u003eBrassica oleracea\u003c\/em\u003e — isolate for seed saving.\u003c\/li\u003e\n\u003cli\u003eHeight: 35-45 cm.\u003c\/li\u003e\n\u003cli\u003eMaturity: 55-65 days for young leaves, 70-75 for mature leaves.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun; part shade accepted in summer.\u003c\/li\u003e\n\u003cli\u003eRich, well-drained, neutral-to-slightly-alkaline soil. Space plants 40-45 cm apart.\u003c\/li\u003e\n\u003cli\u003eStart indoors in mid-March for summer harvest, or direct-sow late May to late June for fall and winter harvest. Withstands frosts to −10 °C and beyond; can overwinter under snow cover.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"200","offer_id":41382653624492,"sku":"GC-H-KALDWA-200","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"1000","offer_id":41382654181548,"sku":"GC-H-KALDWA-1K","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"5000","offer_id":41382655393964,"sku":"GC-H-KALDWA-5K","price":12.99,"currency_code":"CAD","in_stock":false},{"title":"25000","offer_id":44170954473644,"sku":"GC-H-KALDWA-25K","price":54.99,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/curledkale_3f73d720-89bd-43c7-a25b-25255b6f8c3e.jpg?v=1699044952"},{"product_id":"semences-chou-golden-acre-ancestral","title":"Golden Acre Heirloom Cabbage","description":"\u003cp\u003e\u003cem\u003eBrassica oleracea var. capitata.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eOne of the great classics of the early head cabbage — introduced in 1929 by the English seed house Sutton's Seeds, and very quickly adopted by North American gardeners looking for a reliable, compact and above all early variety. Where most traditional head cabbages take 80-100 days to form their head properly, Golden Acre produces it in just 60-65 days after transplant, making it one of the very first fresh cabbages of the season — ready to harvest in July when later varieties are still forming their hearts.\u003c\/p\u003e\n\u003cp\u003eA round, tightly closed head 1-1.5 kg, glossy medium green, with crunchy, mild, lightly sweet flesh — particularly successful in a creamy mayonnaise coleslaw, in fresh spring rolls, in quick homemade kimchi, or simply finely shredded with carrot, red onion and an old-style vinaigrette. A compact plant (barely 30-40 cm tall) that takes little space in the garden, making it a choice variety for small spaces, raised beds, or intensive rotations where you want to free up ground quickly for a second crop. Good field-holding too: less prone to splitting than many other varieties when harvest is delayed a bit — a precious quality for the amateur gardener who doesn't always have time to pick at the perfect moment.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Start indoors 6-8 weeks before transplanting (April in Québec for an early summer harvest), or possible by direct-sowing in early June for a late-summer harvest. Like all cabbages, susceptible to the cabbage worm and other crucifer pests — insect netting from transplanting on, or wait until late August for a fall sowing when insect populations drop. Soil rich in organic matter, regular watering without ups and downs (water stress during head formation causes splitting). Harvest when the head feels firm to the touch by gently pressing the top with your palm: if it yields a little, it's not ready; if it resists firmly, that's the moment.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Biennial, flowers in the second year. Insect-pollinated; crosses with all other \u003cem\u003eBrassica oleracea\u003c\/em\u003e (broccoli, kale, Brussels sprouts, etc.) — isolate rigorously for seed saving.\u003c\/li\u003e\n\u003cli\u003eHeight: 30-40 cm.\u003c\/li\u003e\n\u003cli\u003eMaturity: 60-65 days after transplant.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun.\u003c\/li\u003e\n\u003cli\u003eRich, deep, well-drained, slightly alkaline soil (pH 6.5-7.5). Space plants 40-45 cm apart.\u003c\/li\u003e\n\u003cli\u003eStart indoors 6-8 weeks before last frost (April in Québec) for early summer harvest, or direct-sow in early June for late-summer harvest. Strict rotation with other crucifers (3-4 years).\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"200","offer_id":42598374932652,"sku":"GC-H-CABGOL-200","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"1000","offer_id":42598374965420,"sku":"GC-H-CABGOL-1K","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"5000","offer_id":42598374998188,"sku":"GC-H-CABGOL-5K","price":12.99,"currency_code":"CAD","in_stock":true},{"title":"25000","offer_id":44180305248428,"sku":"GC-H-CABGOL-25K","price":54.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/goldacrecabbage.jpg?v=1664221207"},{"product_id":"semences-chou-fleur-early-snowball-ancestral","title":"Early Snowball Heirloom Cauliflower","description":"\u003cp\u003e\u003cem\u003eBrassica oleracea var. botrytis.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe white cauliflower in its most classic and recognizable expression — selected in 1888 by the famous Peter Henderson seed house of New York, and one of the oldest cauliflower varieties still widely cultivated in North America. The \"Snowball\" line designates an entire type of compact cauliflower, with a dense, well-closed head, immaculately white under wrapping leaves that naturally shield it from the sun and preserve the whiteness of the flesh. It's the cauliflower of the collective imagination — the one seen at the market stall and in recipe books: elegant, sober, without frills.\u003c\/p\u003e\n\u003cp\u003eBotanically, the cauliflower head is an odd thing: it's actually an inflorescence — a dense bouquet of undeveloped, fused flower buds — placing the cauliflower in the small category of vegetables eaten in the state of aborted flowers. The flavour is mild, lightly sweet and nutty at full maturity, slightly sulfurous after prolonged cooking. Magnificent steamed and drizzled with brown butter and capers, oven-roasted whole or in quarters until the edges caramelize (\"roast cauliflower\" style, now a restaurant favourite), grated as \"cauliflower rice\" for low-carb diets, in a classic cheese gratin, or in an Indian-style velouté with turmeric and coconut milk. Compact head 15-18 cm across, and a relatively short cycle for a cauliflower (50-60 days after transplant) — hence the \"Early\" in its name.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Cauliflower is notoriously capricious. It needs soil very rich in organic matter, perfectly regular watering (moisture jolts trigger the formation of small, prematurely aborted heads — what's called \u003cem\u003ebuttoning\u003c\/em\u003e), and cool conditions. In Québec, two possible windows: summer harvest by indoor start in April and transplant in May, or — often more reliable — fall harvest by sowing indoors in early June and transplanting in early July. Insect netting is mandatory from transplant against the cabbage worm. Although the variety is described as self-blanching, some gardeners fold the large outer leaves over the forming head and tie them loosely to guarantee an impeccable whiteness.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Biennial, flowers in the second year. Insect-pollinated; crosses with all other \u003cem\u003eBrassica oleracea\u003c\/em\u003e (cabbage, broccoli, kale, etc.) — isolate rigorously for seed saving.\u003c\/li\u003e\n\u003cli\u003eHeight: 50-70 cm.\u003c\/li\u003e\n\u003cli\u003eMaturity: 50-60 days after transplant.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun in spring and fall; part shade accepted in summer.\u003c\/li\u003e\n\u003cli\u003eVery rich, deep, well-drained, slightly alkaline soil (pH 6.5-7.5). A hungry plant — amend generously with mature compost. Space plants 50-60 cm apart.\u003c\/li\u003e\n\u003cli\u003eStart indoors 6-8 weeks before transplant. For fall harvest in Québec, sow in early June and transplant in early July. Strict rotation with other crucifers (3-4 years).\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"200","offer_id":41811957678252,"sku":"GC-H-CAUSNO-200","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"1000","offer_id":41811957711020,"sku":"GC-H-CAUSNO-1K","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"5000","offer_id":41811957743788,"sku":"GC-H-CAUSNO-5K","price":12.99,"currency_code":"CAD","in_stock":true},{"title":"25000","offer_id":44180306755756,"sku":"GC-H-CAUSNO-25K","price":54.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/snowcrown_67c1620b-0a35-474e-a6fc-30935a658512.jpg?v=1664221226"},{"product_id":"semences-chou-rouge-red-acre-ancestral","title":"Red Acre Heirloom Cabbage","description":"\u003cp\u003e\u003cem\u003eBrassica oleracea var. capitata.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe cabbage is one of the most domesticated garden plants in the world — descended from a single wild ancestor of the coastal cliffs of Europe, it has produced through millennia of selection broccoli, cauliflower, Brussels sprouts, kale, kohlrabi, and every variety of head cabbage. The red version, later in arrival, appeared in Central and Eastern Europe in the 16th-17th centuries, where it became inseparable from the winter cooking of Germany, Poland and Hungary. A dense, hard, heavy head weighing 1-2 kg, whose purplish leaves stripe the heart with fine white veins almost geometric — cutting a red cabbage in half reveals a pattern of astonishing graphic beauty.\u003c\/p\u003e\n\u003cp\u003eA milder and slightly sweeter flavour than green cabbage, which improves after the first frosts (the plant mobilizes its sugars as a defence mode against the cold). Magnificent raw — finely shredded in a coleslaw with mustard-and-apple vinaigrette — or as German \u003cem\u003erotkohl\u003c\/em\u003e, slowly braised with apple, vinegar and cinnamon. Chemistry bonus to show the kids: the cooking juice works as a natural pH indicator — pink in an acid medium (vinegar), purple at neutral, blue-green in alkaline (baking soda). Excellent root-cellar keeper for 2 to 4 months.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Crop rotation is not optional for cabbage. All crucifers (cabbage, broccoli, turnip, radish, mustard) share the same soil diseases — clubroot first and foremost — and the same pests (cabbage worm, flea beetle, cabbage fly). Ideally, wait 3-4 years before putting another crucifer in the same spot. Cover young plants with insect netting from transplant on — the cabbage white butterfly lays on the slightest exposed leaf, and its caterpillars turn a beautiful plant into lace within days. Indoor start for summer harvest, or direct-sow mid-June for fall harvest (the best for storage).\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Biennial, flowers in the second year. Insect-pollinated; crosses with all other \u003cem\u003eBrassica oleracea\u003c\/em\u003e (broccoli, kale, Brussels sprouts, etc.) — isolate rigorously for seed saving.\u003c\/li\u003e\n\u003cli\u003eHeight: 30-50 cm.\u003c\/li\u003e\n\u003cli\u003eMaturity: 70-100 days depending on the variety.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun.\u003c\/li\u003e\n\u003cli\u003eRich, deep, well-drained, rather alkaline soil (pH 6.5-7.5) — clubroot thrives in acid soil. Space plants 45-50 cm apart.\u003c\/li\u003e\n\u003cli\u003eStart indoors 6-8 weeks before last frost for summer harvest, or direct-sow in early June for fall harvest and winter storage. Tolerates and improves with the first frosts.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"200","offer_id":42088854585516,"sku":"GC-H-CABRED-200","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"1000","offer_id":42088856453292,"sku":"GC-H-CABRED-1K","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"5000","offer_id":42088856486060,"sku":"GC-H-CABRED-5K","price":15.99,"currency_code":"CAD","in_stock":true},{"title":"25000","offer_id":42088857960620,"sku":"GC-H-CABRED-25K","price":63.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/redacrecabbage.jpg?v=1664221211"},{"product_id":"semences-chou-pak-choi-tige-blanche-ancestral","title":"White-Stem Heirloom Pak Choi","description":"\u003cp\u003e\u003cem\u003eBrassica rapa subsp. chinensis.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe classic pak choi in its mature, fully developed form — the version found by the thousand in Cantonese markets and which has structured the everyday cuisine of southern China for more than two thousand years. The name \u003cem\u003epak choi\u003c\/em\u003e (sometimes spelled \u003cem\u003ebok choy\u003c\/em\u003e) comes from Cantonese 白菜 (\u003cem\u003ebaak choi\u003c\/em\u003e), literally \"white vegetable,\" in reference to its broad, fleshy white stalks. A linguistic curiosity: in Mandarin, this same term \u003cem\u003ebáicài\u003c\/em\u003e actually designates napa cabbage, and our pak choi is called \u003cem\u003exiǎo báicài\u003c\/em\u003e there (\"little white cabbage\"). This drift between the Chinese languages testifies to a very ancient domestication — the first Chinese agricultural treatises mention it as early as the 6th century AD, in the famous \u003cem\u003eQimin Yaoshu\u003c\/em\u003e. Botanically, it's the same species as the turnip and rapini: \u003cem\u003eBrassica rapa\u003c\/em\u003e, with its multiple subspecies arising from a millennium of selection practiced in northern China.\u003c\/p\u003e\n\u003cp\u003eAn open vase-shaped plant, 25 to 35 cm tall at full maturity, forming a crown of broad, fleshy, crunchy white petioles topped by rounded dark green leaves, glossy and lightly curled. Different from the baby pak choi already described in our pages, where the whole plant is harvested at just 30 days for tender mouthfuls — here, it's the mature version cooked by separating the two parts, because they have distinct cooking times. The white stems, juicy and crunchy (mild flavour, lightly sweet, recalling napa cabbage but finer), are stir-fried first in the wok with garlic, ginger and sesame oil; the green leaves, more delicate, are added at the end to stay tender and bright green.\u003c\/p\u003e\n\u003cp\u003ePresent in all the Cantonese classics — stir-fried with beef and oyster sauce, in a bowl of wonton noodles, in hot pot, in dumpling soup, or simply steamed and drizzled with a reduction of soy sauce, sesame oil and fried garlic. Note: the white stems contrast beautifully in the dish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Like all \u003cem\u003eBrassica rapa\u003c\/em\u003e, pak choi hates heat and bolts quickly under a summer heat wave. Winning Québec strategy: sow at both ends of the season — mid-April to mid-May for the spring harvest, then early August to early September for the fall harvest (often the most generous, the leaves becoming especially tender and sweet under cool nights). Direct-sowing is preferable; pak choi doesn't like being moved. Harvest by cutting the whole plant at the base, or pick outer leaves as needed and let the heart keep growing. Like all cabbages, susceptible to the cabbage worm and cabbage fly — insect netting from sowing recommended.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Annual. Insect-pollinated; crosses with other \u003cem\u003eBrassica rapa\u003c\/em\u003e (turnip, rapini, mizuna, napa cabbage) — isolate rigorously for seed saving.\u003c\/li\u003e\n\u003cli\u003eHeight: 25 to 35 cm.\u003c\/li\u003e\n\u003cli\u003eMaturity: 45 to 60 days.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun in spring and fall; part shade mandatory in summer.\u003c\/li\u003e\n\u003cli\u003eRich, fresh, well-drained, slightly alkaline soil. Space plants 20 to 25 cm apart.\u003c\/li\u003e\n\u003cli\u003eDirect-sow mid-April to mid-May for the spring harvest, then early August to early September for the fall harvest. Tolerates light frosts.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"200","offer_id":41534576492716,"sku":"JV-A-PAKTBL-200","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"1000","offer_id":41534576525484,"sku":"JV-A-PAKTBL-1K","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"5000","offer_id":42088802681004,"sku":"JV-A-PAKTBL-5K","price":15.99,"currency_code":"CAD","in_stock":true},{"title":"25000","offer_id":42088803926188,"sku":"JV-A-PAKTBL-25K","price":63.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/pakchoiwhite.jpg?v=1664221209"},{"product_id":"semences-chou-rave-mauve-vienna-ancestral","title":"Purple Vienna Kohlrabi Heirloom","description":"\u003cp\u003e\u003cem\u003eBrassica oleracea var. gongylodes.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eA botanical curiosity born in northern Europe in the 16th century, and one of the last great members of the extraordinary cabbage family to be invented by human selection. The German name \u003cem\u003eKohlrabi\u003c\/em\u003e tells you all you need to know: \u003cem\u003eKohl\u003c\/em\u003e (cabbage) + \u003cem\u003eRabi\u003c\/em\u003e (turnip) — a turnip-shaped cabbage, or rather a cabbage whose stem, through mutation and patient peasant selection, swelled into a ball above the ground rather than staying straight or forming a dense head of leaves. First mentioned by the Italian botanist Mattioli in 1554, it spread quickly into German and Central European kitchens, where it remains today a winter vegetable as common as the carrot is here.\u003c\/p\u003e\n\u003cp\u003eA plant of almost extraterrestrial appearance: a plump ball 5 to 8 cm across at maturity (ideally the size of a medium apple), perched as if suspended a few centimetres above the soil, bristled with long upright leaf petioles reaching for the sky. The purple variety bears the ball in a deep, highly decorative violet, but cut open it reveals a slightly pearly white-green flesh identical to that of the green cultivars. Fine, mild, crunchy flavour, halfway between an apple and a broccoli stem, with a lightly sweet note.\u003c\/p\u003e\n\u003cp\u003eMulti-use: peeled and sliced raw into sticks for dip or coleslaw, grated into a mustard rémoulade, cubed for a quick stir-fry, roasted in caramelized quarters in the oven, or simply sliced thin into a German \u003cem\u003ekohlrabi schnitzel\u003c\/em\u003e (breaded like an escalope). The leaves, often discarded, are delicious sautéed like kale.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e It's one of the fastest and easiest cabbages. Indoor start 4 to 6 weeks before transplanting for the summer harvest, or direct-sow early to mid-July for the fall harvest (often the most beautiful, improved by the first frosts). The absolute golden rule: harvest when the ball is the size of a tennis ball (5 to 8 cm across) — beyond that, it turns woody, fibrous and only fit to feed the chickens. Better to harvest too young than too old. Like all cabbages, susceptible to the cabbage worm — insect netting from transplanting on. Bonus: its modest size makes it an excellent vegetable for small gardens and raised beds.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Biennial — flowering only occurs in the second year. Insect-pollinated; crosses with all other \u003cem\u003eBrassica oleracea\u003c\/em\u003e (cabbage, broccoli, kale, etc.) — isolate rigorously for seed saving.\u003c\/li\u003e\n\u003cli\u003eHeight: 25 to 35 cm for the foliage; ball just a few centimetres above the soil.\u003c\/li\u003e\n\u003cli\u003eMaturity: 50 to 60 days after transplant.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun; part shade accepted in summer.\u003c\/li\u003e\n\u003cli\u003eRich, well-drained, slightly alkaline soil. Space plants 20 to 25 cm apart.\u003c\/li\u003e\n\u003cli\u003eIndoor start 4 to 6 weeks before transplanting for summer harvest, or direct-sow early to mid-July for fall harvest. Strict rotation with other crucifers.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"200","offer_id":41739989745836,"sku":"GC-H-KOHPVI-200","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"1000","offer_id":41739989778604,"sku":"GC-H-KOHPVI-1K","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"5000","offer_id":41739990335660,"sku":"GC-H-KOHPVI-5K","price":12.99,"currency_code":"CAD","in_stock":true},{"title":"25000","offer_id":41740001214636,"sku":"GC-H-KOHPVI-25K","price":39.99,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/pkohlrabi_fc6361e3-30a7-4b94-b8af-1940d3386c96.jpg?v=1664221264"},{"product_id":"chou-bruxelles-long-island-ancestral","title":"Long Island Brussels Sprout Heirloom","description":"\u003cp\u003e\u003cem\u003eBrassica oleracea var. gemmifera.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThe Brussels sprout, despite its name, doesn't have much to do with the Belgian capital — at least no more than all the other variants of the extraordinary species \u003cem\u003eBrassica oleracea\u003c\/em\u003e it springs from. The plant was nonetheless cultivated on a large scale in the Brussels region from the 13th century, where shrewd market gardeners selected over the centuries this botanical curiosity: a tall straight stem along which forms, at the axil of each leaf, a small miniature head — a perfect mini-cabbage. The Long Island Improved variety, selected around 1890 in the market gardens of Long Island near New York by the Peter Henderson house, was long the North American standard and remains one of the rare open-pollinated varieties still widely grown in home gardens.\u003c\/p\u003e\n\u003cp\u003eAn imposing plant 50 to 60 cm tall, looking like a miniature palm whose trunk is studded with small tightly packed dark green balls — 50 to 100 per plant at full production. Each sprout 2 to 3 cm across, firm, dense, with a pronounced cabbage flavour and a sweet, nutty note that develops with the cold. Delicious roasted at high heat in the oven until the outer leaves caramelize (the new culinary religion that has rehabilitated this much-disliked vegetable), pan-fried in butter and bacon, steamed and drizzled with a maple-mustard vinaigrette, or simply halved and grilled on the BBQ. A precious peculiarity: it's one of the very rare vegetables you can harvest under snow — often into November or even December in Québec. The first hard frosts don't damage it, they improve it. Sugars accumulate in response to cold as natural antifreeze, and a Brussels sprout picked after a frost is on a completely different plane from one harvested before.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Long season (90 to 100 days after transplanting), indoor start indispensable in Québec — early June for a late-October-to-December harvest. Like all crucifers, susceptible to the cabbage worm — insect netting mandatory from transplanting on. To favour the development and uniformity of the sprouts, many gardeners pinch the plant's terminal bud in mid-August (about 6 weeks before harvest) — this stops upward growth and redirects energy toward maturing the existing sprouts. Harvest from the bottom upward as the sprouts become firm and well-formed, ideally after one or two good frosts.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Biennial — flowering only occurs in the second year. Insect-pollinated; crosses with all other \u003cem\u003eBrassica oleracea\u003c\/em\u003e (cabbage, broccoli, kale, etc.) — isolate rigorously for seed saving.\u003c\/li\u003e\n\u003cli\u003eHeight: 50 to 60 cm.\u003c\/li\u003e\n\u003cli\u003eMaturity: 90 to 100 days after transplant.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun.\u003c\/li\u003e\n\u003cli\u003eVery rich, deep, well-drained, slightly alkaline soil (pH 6.5-7.5). Hungry plant — amend generously with mature compost. Space plants 60 cm apart in all directions.\u003c\/li\u003e\n\u003cli\u003eIndoor start 6 to 8 weeks before transplanting (early June in Québec). Tolerates and improves with hard frosts — harvest possible into November-December. Strict rotation with other crucifers.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"400 Pre-purchase","offer_id":41811638747308,"sku":"GC-H-CABBSL-400","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"2k Pre-purchase","offer_id":41811638780076,"sku":"GC-H-CABBSL-2K","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"10k Pre-purchase","offer_id":41811638812844,"sku":"GC-H-CABBSL-10K","price":15.99,"currency_code":"CAD","in_stock":true},{"title":"50k Pre-purchase","offer_id":42177973420204,"sku":"GC-H-CABBSL-50K","price":54.99,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/brusselsh_7f893824-0744-4da5-ae1d-9331ef60436b.jpg?v=1664221205"},{"product_id":"chou-pak-choi-bebe-ecologique","title":"Baby Pak Choi","description":"\u003cp\u003e\u003cem\u003eBrassica rapa subsp. chinensis.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eOne of the oldest leafy vegetables in Chinese cooking, cultivated without interruption for more than 1,500 years, and one of the most versatile you can slip into the Québec vegetable garden. Despite its French name of \"cabbage,\" pak choi isn't botanically a European cabbage — it's a cousin of the turnip (\u003cem\u003eBrassica rapa\u003c\/em\u003e), a different species, which explains its tenderness, mildness, speed of growth and almost sweet bite. The \"baby\" version is harvested younger, at 15 to 20 cm tall, when the petioles are still tender and the whole rosette fits in one hand.\u003c\/p\u003e\n\u003cp\u003eSpoon-shaped silhouette, broad ivory-white petioles (sometimes pale green depending on the selection), crunchy and juicy, set with fanned glossy dark green leaves. Fresh, mild, lightly mineral flavour, without bitterness. Indispensable to a quick stir-fry with garlic, ginger and soy sauce, slipped whole into a dashi broth or a pho soup, included in a family \u003cem\u003ehot pot\u003c\/em\u003e, sliced raw in an Asian salad, or simply halved lengthwise and pan-grilled with a little sesame oil. The speed of the cycle is its master asset — you can sow, harvest and resow several times in a single season, which makes it one of the most generous vegetables for small spaces or impatient gardeners.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Pak choi hates heat. Above 24 °C, combined with the long days of June and July, it bolts in a few days — turning into a yellow flower stalk before even forming its rosette properly. To avoid this, concentrate sowings at the two ends of the season: early April to mid-May for the spring harvest, then mid-August to mid-September for the fall harvest (often the most tender and sweetest). For the baby version, sow more densely, harvest the whole rosette with a knife at ground level, and resow immediately. No need to transplant — direct-sowing works better and avoids the stress that can trigger bolting.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Biennial, treated as an annual. Insect-pollinated; crosses with other \u003cem\u003eBrassica rapa\u003c\/em\u003e (turnips, napa cabbage, other pak choi) — isolate for seed saving.\u003c\/li\u003e\n\u003cli\u003eHeight: 15 to 20 cm for the baby version, up to 30 cm if left to full maturity.\u003c\/li\u003e\n\u003cli\u003eMaturity: 30 to 45 days for the baby harvest, 45 to 60 days for the full head.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun in spring and fall; part shade mandatory for summer sowings.\u003c\/li\u003e\n\u003cli\u003eRich, fresh, well-drained, neutral soil. Space 5-10 cm apart for the baby harvest, 20-25 cm for full maturity.\u003c\/li\u003e\n\u003cli\u003eDirect-sow early April to mid-May, then mid-August to mid-September. Tolerates light fall frosts, which even make the leaves sweeter.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"80","offer_id":42595115794604,"sku":"GC-O-PAKCHB-80","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"400","offer_id":42595115827372,"sku":"GC-O-PAKCHB-400","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"2000","offer_id":42595115860140,"sku":"GC-O-PAKCHB-2000","price":12.99,"currency_code":"CAD","in_stock":true},{"title":"10000","offer_id":42595115892908,"sku":"GC-O-PAKCHB-10000","price":49.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/pakchoibo_a9c5a42e-4d45-45d5-834b-f1774f2839bb.jpg?v=1664221165"},{"product_id":"chou-kale-red-russian-ecologique","title":"Red Russian Kale","description":"\u003cp\u003e\u003cem\u003eBrassica napus var. pabularia.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eA botanical curiosity of the vegetable garden: despite its name and its resemblance to other kales, Red Russian doesn't belong to the same species as the other curly kales. It's a \u003cem\u003eBrassica napus\u003c\/em\u003e — the species of canola, mustard and rutabaga — entirely distinct from \u003cem\u003eBrassica oleracea\u003c\/em\u003e and from all the other European cabbages (head cabbage, broccoli, cauliflower, Brussels sprouts, kohlrabi). Major practical consequence: it does NOT cross with the other cabbages, which makes it a particularly easy variety for seed saving without complicated isolation.\u003c\/p\u003e\n\u003cp\u003eOriginating from the Russian and Siberian steppes, where it had been cultivated for centuries in particularly harsh climatic conditions, Red Russian was introduced to North America around the 1880s by Russian immigrants and traders landing on the west coast, and has since found a fervent audience among nordic gardeners hunting for truly hardy varieties.\u003c\/p\u003e\n\u003cp\u003eAn open-rosette plant 60 to 75 cm tall, with flat oak-leaf-shaped leaves (very different from the curly, frilly leaves of European kales), blue-green to grey-green on the surface, with deep red-purple veins and petioles that are extremely decorative. The whole plant takes on a redder hue in fall cold, as if the plant were catching fire in miniature as the days shorten — a striking visual phenomenon in the October garden.\u003c\/p\u003e\n\u003cp\u003eParticularly mild and tender flavour, much less bitter and fibrous than European kales, with an almost sweet note — it's probably the kale that will most please people who usually don't like kale. Texture fine enough to be eaten raw in salad (briefly massaged by hand with oil and lemon to tenderize), excellent as oven \u003cem\u003ekale chips\u003c\/em\u003e, in a morning green \u003cem\u003esmoothie\u003c\/em\u003e, sautéed in the pan with garlic and olive oil, or added at the end of cooking in a risotto. The young leaves make a particularly colourful and delicate mesclun, and the more mature stems are tender enough to be chopped and eaten with the leaves without having to be stripped (unlike European kales whose ribs are often too tough).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Even more cold-hardy than Dwarf Curled Scotch — it survives -15 °C frosts and more, and overwinters without problem under good snow cover in Québec. The first fall frosts considerably soften the flavour (conversion of starches to sugars to resist the cold), to the point that an October Red Russian almost resembles a tender lettuce. Indoor start 6 to 8 weeks before transplanting (mid-March), or direct-sow late May to late June for summer, fall and winter harvest. Harvest by taking outer leaves as needed — the plant keeps growing from the centre all season. More drought-tolerant than European kales (legacy of its Russian-steppe ancestors), which makes it an excellent choice for less-watered gardens. Susceptible to the cabbage worm like all cabbages: insect netting useful from transplanting on.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Biennial. Insect-pollinated; crosses with other \u003cem\u003eBrassica napus\u003c\/em\u003e (canola, rutabaga, Siberian kale), but NOT with \u003cem\u003eBrassica oleracea\u003c\/em\u003e (European cabbages). Isolate only from other \u003cem\u003enapus\u003c\/em\u003e for seed saving.\u003c\/li\u003e\n\u003cli\u003eHeight: 60 to 75 cm.\u003c\/li\u003e\n\u003cli\u003eMaturity: 50 to 60 days for young leaves.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun, part shade accepted in summer.\u003c\/li\u003e\n\u003cli\u003eRich, well-drained, neutral to slightly alkaline soil. Space plants 40 to 50 cm apart. More drought-tolerant than other kales.\u003c\/li\u003e\n\u003cli\u003eIndoor start mid-March for summer harvest, or direct-sow late May to late June for fall and winter harvest. Very hardy — survives frosts to -15 °C and more, overwinters under good snow cover.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"200","offer_id":42416138813612,"sku":"GC-O-KALRER-200","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"1000","offer_id":42416138846380,"sku":"GC-O-KALRER-1K","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"5000","offer_id":42416138879148,"sku":"GC-O-KALRER-5K","price":12.99,"currency_code":"CAD","in_stock":false},{"title":"25000","offer_id":42416138911916,"sku":"GC-O-KALRER-25K","price":39.99,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/rrk_79ed449a-6937-4af3-a571-eb73ac6de9df.jpg?v=1698701370"},{"product_id":"brocoli-chou-fleur-romanesco-ancestral","title":"Romanesco Cauliflower Heirloom","description":"\u003cp\u003e\u003ci\u003e\u003cspan size=\"2\" face=\"Helvetica,Arial\" style=\"font-family: Helvetica, Arial; font-size: small;\"\u003eBrassica oleracea 'Romanesco'.\u003c\/span\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003eProbably the strangest and most mathematical vegetable in the garden. Native to the Lazio region around Rome — hence its name — documented in Italy since the 16th century, Romanesco intrigues everyone who sees it for the first time: not really broccoli, not entirely cauliflower, it's an intermediate variety of the same \u003cem\u003eBrassica oleracea\u003c\/em\u003e species that gave rise to both. Brilliant lime green, firm, sculpted into an architecture of spiralled points that defies perception. Cutting a Romanesco with a knife over the board is a small moment of visual stupor every single time.\u003c\/p\u003e\n\u003cp\u003eThe secret of its beauty rests on a remarkable geometric fact: each point is a small spiralled pyramid, itself composed of even smaller points following the same spiral, to infinity or nearly — a near-perfect example of a natural fractal. The spirals wind clockwise and counterclockwise following the Fibonacci sequence, the same growth pattern found in sunflowers, pine cones and nautilus shells. It is, literally, an edible math lesson. Fine, mild, lightly sweet and nutty flavour, much less sulphury than that of the classic cauliflower. Firmer texture too, which holds up better in cooking and keeps its crunch. Delicious roasted whole in the oven with olive oil and parmesan, in a gratin, in pickles, or raw in Italian-style \u003cem\u003epinzimonio\u003c\/em\u003e — simply dipped in a well-salted lemony olive oil.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Romanesco is demanding. It needs a long cool season (75 to 100 days), soil very rich in organic matter, regular watering without jolts, and above all — above all — it hates summer heat, which ruins head formation. In Québec, the winning strategy is to aim for a fall harvest: sow indoors in early June, transplant in early July, harvest in September-October when cool nights concentrate the sugars. Like all crucifers, susceptible to the cabbage worm; insect netting from transplanting on prevents decimation. Harvest when the head is well-formed but before it starts to relax — wait too long, and the beautiful fractal structure deforms.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Biennial — flowering only occurs in the second year. Insect-pollinated; crosses with all other \u003cem\u003eBrassica oleracea\u003c\/em\u003e (broccoli, cabbage, kale, etc.) — isolate rigorously for seed saving.\u003c\/li\u003e\n\u003cli\u003eHeight: 60 to 80 cm.\u003c\/li\u003e\n\u003cli\u003eMaturity: 75 to 100 days after transplant.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun in spring and fall; part shade accepted in summer.\u003c\/li\u003e\n\u003cli\u003eVery rich, deep, well-drained, slightly alkaline soil (pH 6.5-7.5). A very hungry plant — amend generously with mature compost. Space plants 45 to 60 cm apart.\u003c\/li\u003e\n\u003cli\u003eIndoor start 6 to 8 weeks before transplanting. For fall harvest in Québec, sow in early June and transplant in early July. Strict crop rotation with other crucifers (wait 3 to 4 years before putting another crucifer back).\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"40","offer_id":42666189389996,"sku":"GC-H-BROROM-40","price":0.99,"currency_code":"CAD","in_stock":true},{"title":"200","offer_id":42666189422764,"sku":"GC-H-BROROM-200","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"1000","offer_id":42666189455532,"sku":"GC-H-BROROM-1K","price":12.99,"currency_code":"CAD","in_stock":true},{"title":"5000","offer_id":44173902446764,"sku":"GC-H-BROROM-5K","price":54.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/romanesco.jpg?v=1690395620"},{"product_id":"chou-fleur-di-sicilia-violetto-ancestral","title":"Di Sicilia Violetto Cauliflower Heirloom","description":"\u003cp\u003e\u003cem\u003eBrassica oleracea 'Di Sicilia Violetto'.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eA Sicilian heirloom variety cultivated on the island for several centuries, and one of the most beautiful vegetables you can produce in the garden. Where the classic European white cauliflower goes for creamy sobriety, Di Sicilia Violetto deploys a dense head of deep, almost cardinal violet, whose intense colour comes from anthocyanins — the same antioxidant pigments that colour blueberries, black grapes and red cabbage. At sight, it's almost an exhibition flower. To the taste, it's even better: sweet, mild flesh, much less sulphury than that of white cauliflower, almost nutty at full maturity.\u003c\/p\u003e\n\u003cp\u003eA small practical point in the kitchen: the purple colour is pH-sensitive. Cooked in plain water, the cauliflower often loses its tint and turns a charmless grey-green; cooked with a splash of vinegar, lemon or in a slightly acid marinade, it keeps its brilliant violet dress (and can even shift to bright pink). Adopt accordingly to the desired effect. Magnificent raw in florets in a crudité with dip, oven-roasted in quarters with olive oil, garlic and anchovies Sicilian-style, included in \u003cem\u003epasta con i broccoli arriminati\u003c\/em\u003e (which traditionally uses this cauliflower despite its misleading name) with raisins, pine nuts and saffron, pickled sweet-and-sour in antipasto jars rich in colour, or simply steamed as a side with a drizzle of lemon to fix the colour.\u003c\/p\u003e\n\u003cp\u003eBonus: more heat-tolerant than most white cauliflowers, and self-blanching (since it's purple anyway — no need to protect the head from light by folding the leaves over).\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Like all cauliflowers, it's a demanding plant that wants very rich soil, regular watering without jolts, and coolness — intense heat ruins head formation. In Québec, aim for a fall harvest by sowing indoors in early June and transplanting in early July, for a harvest of September-October when cool nights concentrate the sugars and intensify the colour. Insect netting mandatory against the cabbage worm, which adores crucifers. Harvest when the head is well-formed but still firm, before it begins to relax into flowers.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Biennial — flowering only occurs in the second year. Insect-pollinated; crosses with all other \u003cem\u003eBrassica oleracea\u003c\/em\u003e (cabbage, broccoli, kale, etc.) — isolate rigorously for seed saving.\u003c\/li\u003e\n\u003cli\u003eHeight: 60 to 80 cm.\u003c\/li\u003e\n\u003cli\u003eMaturity: 80 to 90 days after transplant.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun in spring and fall; part shade accepted in summer.\u003c\/li\u003e\n\u003cli\u003eVery rich, deep, well-drained, slightly alkaline soil (pH 6.5-7.5). A very hungry plant — amend generously with mature compost. Space plants 50 to 60 cm apart.\u003c\/li\u003e\n\u003cli\u003eIndoor start 6 to 8 weeks before transplanting. For fall harvest in Québec, sow in early June and transplant in early July. Strict rotation with other crucifers (3 to 4 years).\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"20","offer_id":42666207936684,"sku":"GC-H-CAUDSV-20","price":3.99,"currency_code":"CAD","in_stock":true},{"title":"100","offer_id":42666207969452,"sku":"GC-H-CAUDSV-100","price":15.99,"currency_code":"CAD","in_stock":true},{"title":"500","offer_id":42666208002220,"sku":"GC-H-CAUDSV-500","price":63.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/products\/pcauli.jpg?v=1690397485"},{"product_id":"chou-pak-choi-ancestral","title":"Pak Choi Heirloom (Full-Size)","description":"\u003cp\u003e\u003cem\u003eBrassica rapa subsp. chinensis.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eAlso called bok choy, this Chinese leafy vegetable has been cultivated for more than 1,500 years across East Asia, and during the 20th century became established in kitchens worldwide thanks to its versatility, mildness and speed of growth. At full maturity, the head reaches 25 to 35 cm tall, formed of an upright crown of wide white (or green, depending on the line) petioles, fleshy like little spoons, topped with glossy dark green leaves fanning out. All the beauty of an architectural plant and all the utility of a substantial vegetable.\u003c\/p\u003e\n\u003cp\u003eIt's at this adult size that pak choi reveals its potential for longer, more structured preparations: whole head split lengthwise in two and pan-braised cut-side down with garlic, ginger and a drizzle of oyster sauce; quarters laid on the surface of a family \u003cem\u003ehot pot\u003c\/em\u003e or a miso noodle soup; petioles separated from leaves and stir-fried a little longer (the former take longer to tenderize than the latter); or simply steamed, just enough to keep their crunch. No waste — everything eats, from the tender leaves down to the firm base.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrower's tip:\u003c\/strong\u003e Full-size pak choi demands a little more patience and space than the baby version, but remains a fast vegetable for those who want a serious harvest. In Québec, sow in two windows to avoid the summer heat that bolts it in a few days: early April to late May for the spring harvest, then mid-July to mid-August for the fall harvest (often the most beautiful, with dense, sweet heads improved by the first cool nights). Direct sowing preferred — it transplants poorly and the shock can trigger bolting. Space generously (20-30 cm) to let the petioles thicken properly. Harvest the whole head with a knife at ground level when well-formed.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eOpen-pollinated. Biennial, treated as an annual. Insect-pollinated; crosses with other \u003cem\u003eBrassica rapa\u003c\/em\u003e (turnips, napa cabbage, other pak choi) — isolate for seed saving.\u003c\/li\u003e\n\u003cli\u003eHeight: 25 to 35 cm at full maturity.\u003c\/li\u003e\n\u003cli\u003eMaturity: 45 to 60 days.\u003c\/li\u003e\n\u003cli\u003eExposure: full sun in spring and fall; part shade mandatory in summer.\u003c\/li\u003e\n\u003cli\u003eRich, fresh, well-drained, neutral soil. Space 20-30 cm apart in all directions.\u003c\/li\u003e\n\u003cli\u003eDirect-sow early April to late May, then mid-July to mid-August. Tolerates light fall frosts well, which even make the leaves sweeter.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Joual Vert","offers":[{"title":"200","offer_id":42963915899052,"sku":null,"price":0.99,"currency_code":"CAD","in_stock":true},{"title":"1000","offer_id":42963915931820,"sku":null,"price":3.99,"currency_code":"CAD","in_stock":true},{"title":"5000","offer_id":42963915964588,"sku":null,"price":15.99,"currency_code":"CAD","in_stock":true},{"title":"25000","offer_id":42963915997356,"sku":null,"price":54.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0532\/1388\/8684\/files\/pakchoia.jpg?v=1704731879"}],"url":"https:\/\/joualvert.ca\/en\/collections\/cabbage.oembed","provider":"Joual Vert","version":"1.0","type":"link"}