This page is still under construction, please bear with us...
Ways to deliver our products are yet to be decided:
Most likely, we will be visiting 1-2 local farmers markets weekly. Additionally, we will be exploring marketing directly to some western restaurants or Asian fusion dining destinations.
Microgreens and sprouts will also be piloted when we find out the techno and regulatory details.
We will also explore incubating kitchen and our products lines. .
Probiotic Fermented Vegetable
Introduce our product lines and its benefits with blog links.
The Chi Garden is a market garden specialized in organically grown vegetables, Asian vegetables and herbs, wild edible greens, and fermented vegetables. We are located at 2389 Pepin Ct, Gloucester, about 12 kilometers east of Parliament Hill, Ottawa, Ontario.
Our garden was founded by two environment professionals, Li Bo and Sun Shan, and has been growing a farm garden, both for homesteading and farmers market, since 2014. Started gardening organically in Bruce County, in the beautiful lake shore of Huron, we have relocated and will become a Certified Organic farm business from 2017 based at the JustFood farm.
At the Chi Garden, we value crop variety and farming traditions from both the global east and west. Our DIVERSITY SALAD, a variety of over 10 mixed eastern and western greens, provides a not-to-be-found-anywhere-else experience of enhanced flavor and health benefits, and surely adds to the emerging culinary culture of Canada! Edible chrysanthemum, tender bok choy, sweet pea shoots, goji leaves and Chinese kale, are but a few examples to find in your salad mix of fresh lettuce and arugula! The Chi Garden is also hoping cultivate WILD EDIBLE PLANTS: wild garlic, lambs quarter and wild leek and others that are of the first nation tradition.
Our farm kitchen also prepares FERMENTED VEGETABLES. The Chi Garden has a variety of raw fermented products including kimchi, ginger-infused fermented chili, soy sauce fermented garlic scape, sauerkraut, and Yunnan style sauerkraut and fermented soy nuts chili paste. These specialty ferments are made with real passion to bring probiotic enzymes, antioxidants, and such flavors to bring childhood memories and ease homesickness for all!
A little bit about the name of our family business, the Chi Garden. Chi is romanized from a traditional Chinese character 蕺 (ji4), owing to its origin from a common and much loved vegetable herb in many Asian countries: 蕺草 (jicao) in ancient Chinese, 鱼腥草 Yuxingcao or 折耳根 zhe’ergen, in today’s China, Dokudami in Japanese. It is sometimes referred to as fish mint in English, but maybe more familiar by its Latin name to horticulturists, Houttuynia cordata. In Asia, this herb has both culinary and medicinal use, and is believed to be a ‘poison blocking plant’. For us at the Chi Garden, it signifies our aspiration to bridge and to bring together traditional knowledge, remedies provided by plants, and culinary know-hows from around the world.
Our other Asian vegetables are: bitter melons, bok choy, chili pepper, daikon radish, perilla and shiso, celtuce, Chinese kale, okra, waxy corn, edamame (vegetable soy nuts) and many more.
We are experimenting with our Half Organic Farming, Half International Exchanges and Study Tours life/work style. The Chi Garden business is also a basis to connect with our exchange visitors and like-minded people.
Our Diversity Salad
Our diversity salads is a mixture of tastes, colors, texture and curiosities, depending on the seasonality, we strive to serve a mixture of at least nine varieties from the following: three different baby bok-choy varieties, five variety lettuce (Chinese asparagus lettuce and western lettuce) spinach, pea shots, Chinese Kale, beets green, mustard green, edible chrysanthemum green, orach (saltbush), vegetable goji berry leaves, arugula, mizuna, corn salad, sorrel, and edible flowers such as Nasturtium