What We Grow

Also known as honeyberries, haskaps are elongated blue-purple berries with a complex flavour — part blueberry, part raspberry, with a hint of tartness. One of the earliest fruits of the season.

Plump, jewel-like berries ranging from pale green to deep red. Tart when young, they ripen beautifully. Wonderful fresh or made into jam.

A rare cross between a blackcurrant and a gooseberry. Dark, glossy, and richly flavoured — they carry the depth of a currant with the size of a gooseberry.

Deep, inky, and intensely flavoured. Our blackberries ripen slowly through late summer, developing a richness that store-bought varieties rarely achieve.

Bright, jewel-like clusters that catch the light like tiny rubies. Tart and refreshing, they're wonderful eaten fresh, pressed into juice, or turned into a vivid jelly.

Intensely aromatic with a deep, complex flavour. Black currants are one of the most nutritious berries in the garden — bold enough to stand on their own or shine in preserves.

Long, soft, and deeply flavoured — mulberries ripen gradually over several weeks, rewarding those who visit often. A rare find outside of a home garden.

Small, dark, and packed with flavour. Elderberries are harvested in heavy clusters in late summer and are prized for jams, syrups, and preserves.

Compact and prolific, bush cherries produce masses of small, bright red fruit with a tart-sweet flavour. Great for fresh eating, juice, and preserves.

Vivid orange berries packed tightly along thorny branches. Intensely tart and extraordinarily nutritious — one of the most distinctive fruits in the garden.

Small, sweet, and intensely nutty. Our hazelnuts are harvested in early autumn when the husks begin to loosen — eaten fresh, they have a milky, delicate flavour.

A Japanese walnut variety prized for its heart-shaped shell and mild, buttery kernel. Easier to crack than black walnuts, with a flavour all their own.

A rare hybrid of butternut and heartnut. Rich and oily with a distinctive flavour — one of the most sought-after nuts among foragers and food lovers.

Ontario-grown pecans are a rarity. Ours are selected for cold hardiness and produce a sweet, buttery nut that rivals anything grown further south.

Wild and intensely flavoured, hickory nuts are the most underappreciated nut in the forest. Smoky, rich, and complex — a true taste of the Canadian woodland.