Meet Corneleous. He’s one of our Butter Lettuce growers. In this short video, Corneleous shares our hydroponic process for growing the freshest Butter Lettuce. When the Lettuce is fully grown, we simply wrap the roots and place each head of Lettuce in a specially designed clamshell. This process allows the Lettuce to stay fresh for up to three weeks in your fridge, so you can enjoy fresh, nutritious lettuce whenever you need it.

Check out great RedHat recipes, like our Asian Lettuce Wraps, on our website.

We’re pleased to announce the launch of our new line of Alberta Grown, Certified Organic produce. Prairie Harvest Organic Long English Cucumbers and Mini Cucumbers are now available at participating Planet Organic and Safeway locations in Alberta.

Fresh. Local. Organic.

One of our growers, Keith Vis, has been transitioning his greenhouse Organic growing processes over the last 15 months and his first crop of Certified Organic Long English Cucumbers and Mini Cucumbers arrived at stores in March.

It’s hard to find produce that’s both local and organic,
we’re really doing something different.

Organic produce is grown in living soil, like what you would find in your own garden, and takes a lot of extra care and attention. The process requires nearly double the space in our greenhouses to grow the same amount of cucumbers, which is why Organic produce is more expensive than conventional on the grocery store shelves.

Many people ask us about our secret to such fresh produce. It all starts with our greenhouses, under the sunniest skies in Canada. There, our experienced growers select only the most flavourful varieties of produce and apply generations of experience to ensure they are grown right. We’re local so we can let our produce ripen on the vine. Then, we quickly pick, package and deliver it so it arrives at its freshest.

Join our Mini Cucumbers on their journey from the greenhouses to your table, and see how we keep things so fresh. Then, visit our website for great RedHat recipes for Mini Cucumbers.

We’ve been a proud partner of Prairie Gleaners for nearly ten years. Prairie Gleaners collects misshapen or discoloured produce that doesn’t meet the standards set by regulators for grocery store shelves. Since our partnership began, we’ve donated over 400 tons of Bell Peppers that wouldn’t otherwise have had a home. Once the Prairie Gleaners receive the produce, they prepare and dehydrate it so it can be distributed to those in need around the world.

Prairie Gleaners works in partnership with established aid organizations to transport and distribute the vegetable mix across Canada and to over 50 countries. We’re proud to be a partner of Prairie Gleaners and see our produce shared with those in need around the world.

Bees are a Tomato Grower’s best friend.

Unlike Cucumbers and Peppers, Tomatoes must be pollinated in order to grow to full size. In the early days, growers would use a handheld tool to pollinate their Tomato crops. Since then, our growers have employed bees to help them with pollination.

“We’ve been using bees for as long as we’ve been growing tomatoes.”

In this video, you’ll meet Keith Vis, one of our Tomato growers. Keith speaks to the important role that bees play in his greenhouse. At any given time, you can find thousands of bees flying around Keith’s greenhouse, pollinating several different varieties of tomatoes.

Ingredients:

2 8oz. containers plain yogurt
6 RedHat Mini Cucumbers, diced
2 tbsp olive oil
juice of ½ lemon
1 tbsp fresh dill, chopped
3 cloves garlic, peeled
Salt and pepper to taste

Directions:

Combine all in ingredients into a food processor and process until well mixed. Transfer to a bowl and refrigerate. For best flavor, chill for at least an hour before serving.

Ingredients:

2 RedHat Mini Eggplants, cut crosswise into 1/4-inch slices
6 RedHat Tomatoes on the Vine, cut crosswise into 1/4-inch slices
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
Fresh basil
Fresh shredded Parmesan Cheese

Directions:

Preheat the oven to 425 degrees F. Spray a large, shallow baking pan with olive oil. In a large bowl, toss the eggplant and tomatoes with the salt, pepper, olive oil, garlic, and basil. Spread the sliced tomatoes and eggplant out in baking pan in a single layer. Bake for 35 to 45 minutes, until the vegetables are nicely browned. Sprinkle with fresh Parmesan cheese.

Ingredients:

¼ cup cashews
2 chicken breasts, cubed
3 cloves garlic, minced
½ onion, chopped
1 RedHat Red Pepper, chopped
2 cups shiitake mushrooms, sliced matchstick-style
2 tbsp soy sauce
½ tsp brown sugar
5 tbsp hoisin sauce
1 tbsp chili paste
1 tbsp olive oil
2 green onions, thinly sliced
1 head of RedHat Living Butter Lettuce
2 cups Steam fried crispy Asian noodles

Directions:

1. Heat a large skillet to medium high heat. Add peanuts and stir occasionally until roasted. Remove from pan and set aside.
2. Heat 1 tbsp oil in same skillet over med heat. Add garlic and sauté until softened. Add chicken, stir fry until no longer pink.
3. Add onion, pepper, and mushrooms and sauté for two minutes, or until soft.
4. In a separate pot, dissolve the brown sugar in the soy sauce. Add to the vegetables in the pan. Continue to stir-fry for another two minutes before adding the chili paste and hoisin sauce. Stir in green onions and remove from heat.

To assemble: Tear butter lettuce into leaves, and place noodles on the lettuce. Add the stir-fried chicken and vegetables, and top with roasted cashews.

Ingredients:

1 pint RedHat Grape Tomatoes
¼ cup balsamic vinegar
¼ cup olive oil
¼ cup onion, chopped
1 clove minced garlic
1 ½ cups mozzarella cheese, cubed
½ teaspoon salt
black pepper
3 tablespoons chopped fresh basil

Directions:

Combine RedHat Grape Tomatoes, balsamic vinegar, olive oil, onion, garlic, salt, pepper and basil. Stir in Mozzarella cheese and chill for 20 minutes or until ready to serve.

Ingredients:

1/2 RedHat Bell Pepper, chopped
½ RedHat Long English Cucumbers or 2 RedHat Mini Cucumbers, chopped
1/2 small red onion, thinly sliced
2 RedHat Tomatoes on the Vine, sliced into wedges
1/3 cup Kalamata or other black olives, rinsed
1 (6-oz) piece feta, cubed
2 teaspoons finely chopped fresh oregano
2 teaspoons fresh lemon juice
1 teaspoon red wine vinegar
2 tablespoons extra-virgin olive oil

Directions:

Toss all ingredients together and season with salt and pepper.