Used with permission of WESTERN LIVING MAGAZINE

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When Tony Marshall and his wife Penny, switched to organic growing eight years ago, they returned to farming methods used on the same land by Tony's great-grandfather. At Highwood Crossing, south of Calgary, they have added canola and flax to the traditional mix of oats, wheat, rye and barley. Ironically, their mission....to better the land and produce healthful, chemical-free foods...would have been considered standard operating procedure three generations ago.

Canola has the unfortunate rap as the Al Gore of cooking oils (more workmanlike than gourmet), but that's only because it's often heavily refined, it's nutrients lost in the bleaching and heating processes. The Marshalls' cold-pressed virgin canola oil, by contrast, is as pure and salutary a product as you can get. Ordered on Monday, pressed on Tuesday, bottled on Wednesday and delivered by Friday, it's truly a designer oil: way-low in saturated fat, , rich and nutty in taste, perfect for drizzling over new potatoes or greens.