Vegetables

Bok Choy
Also called Chinese white cabbage, pak choy, pak choi and white mustard cabbage, bok choy is a mild, versatile vegetable with crunchy white stalks and tender, dark green leaves. It resembles a bunch of wide-stalked celery with long, full leaves. Choose bunches with firm, white stalks topped with crisp, green leaves. It can be used raw in salads, in a  stir fry or as a cooked vegetable.

Broccoli
We have two varieties of broccoli – Happy Rich – Uniform, vigorous, dark green plants are topped with jumbo-size florets that  resemble mini heads of broccoli Pac Man – great, nice heavy heads, tight florets and pretty green color, does great in our climate.

Carrots
Truly tasty and sweet (especially the winter carrots)  yummy!!

Green Beans
Fresh green beans are one of the signs of summer in my mind, one of our more popular veggies – they can be eaten any number of ways.  We grow two varieties:
Jade – great taste, nice even sized beans, good green color
Provider – early season, good for cooler weather

Green Onions
Also called scallions, great for any place you like a mild onion flavor, I love them in wilted lettuce.

Sweet Peppers
Best sweet peppers ever, mini almost seedless peppers, very nice sweet flavor.

Radish
Normally eaten fresh, great in salads or served with dip.  The greens can be cooked and eaten similar to collard greens or mustard greens.  We grow several varieties.

Daikon Radish
Long, white Asian radish (called Daikon in Japan).

Rhubarb
Though a vegetable, rhubarb is treated more like a fruit, and it’s typically made into such things as pies, tarts, preserves, and wine. It’s very tart, and at its best when combined with berries.

Shallots
Not exactly an onion, not exactly garlic – wonderful in taste, used in fine cooking all over the world–especially in French cooking.

Cherry Tomato
Mix of black, red and gold cherry tomatoes.

Red Tomato
Beautiful, juicy red tomatoes are great for many dishes.

Turnip
The variety we grow is called Hakurei. This white “salad turnip” sets the standard for flavor.  The flat-round, smooth white roots mature early, just after radishes, and are best harvested young, up to 2″ diam. The flavor is great raw – sweet and fruity – and the texture is crisp and tender. The dark green hairless tops are useful raw or lightly cooked with the roots.

Leaf

Arugula
Arugula is a type of leaf vegetable with a slightly bitter, peppery flavor. Because it grows natively in the Mediterranean region, Arugula is used widely in Italian cuisine. Arugula can be served cooked, as in pasta or soups. But arugula is more commonly served in salads. Because of its strong flavor, arugula tends to mixed with other milder salad greens.

Bibb Lettuce
Also called Chinese white cabbage, pak choy, pak choi and white mustard cabbage, bok choy is a mild, versatile vegetable with crunchy white stalks and tender, dark green leaves. It resembles a bunch of wide-stalked celery with long, full leaves. Choose bunches with firm, white stalks topped with crisp, green leaves. It can be used raw in salads, in a  stir fry or as a cooked vegetable.

Broccoli Raab
A vegetable related to both the cabbage and turnip family, the leafy green broccoli raab has 6- to 9-inch stalks and scattered clusters of tiny broccoli like buds. It’s also called brocoletti di rape , rape and rapini .  Italians are particularly fond of broccoli raab, however, and cook it in a variety of ways including frying, steaming and braising. It can also be used in soups or salads.

Chard
Lightly savored, green or bronze leaves. The taste is milder than ordinary chard, with each color a bit different. If you’re unfamiliar with this humble green, you’re missing out! Swiss chard is amazingly healthy, packed with fiber, vitamins, minerals and important antioxidants like lutein. It is delicious and mild in taste.

Elegance Mix
A pretty mix of greens including Pac Choi, Red Mustard, Mizuna and Leaf Broccoli – can be steamed, cooked like collards or mustard greens, or eaten fresh. *Note – there is no lettuce in this mix.

Kale
Another super nutritious veggie, Kale comes in either Russian Red or the more common green – the red kale is a bit more “ruffled” but definitely not red, more pink.  See the recipe for smoothies in the recipe section.  Also good in salads or steamed.

Romaine
Some times called cos lettuce, Romaine combines good flavor and crunch, plus it has a decent shelf life in the refrigerator. It’s the preferred green for Caesar salad. Green romaine is the most common variety, but you can sometimes find red romaine, which is more tender.

Salad Mix
This is a mix of all the lettuce types that are ready at this time – starts with spring mix and we add bibb, red bibb, romaine, multi leaf lettuce, possibly red oakleaf or buttercrunch lettuce.

Spicy Mesclun
This is a lettuce based mix that includes Mizuna, Arugula, Tatsoi, Mustard  and Endive.  Eat fresh like other salad greens, a bit more kick than straight lettuce.

Spinach
These tender baby leaves have a slightly bolder taste than larger, mature spinach. They are delightful used in a salad or added to many cooked dishes. Toss with warm dressing, or sauté with olive oil to release even more flavor. Its zesty finish goes especially well with garlic flavors.

Spring Mix
A beautiful mix of romaine, green and red leaf lettuces, great for salads or wilting.  Spring mix is one of our customer favorites.

Super Charged Salad Mix
This is our salad mix with about 25% spinach, baby kale and baby swiss chard leaves – really adds to the nutrient value of a salad and tastes great!

Watercress
Springtime green, great for mixing in salads, or making watercress sandwiches. One of the most nutrient dense vegetable.

Herbs

Basil
Basil is a tender, annual herb, originally native to the tropical regions of Asia and India. Basil stems from the mint family, however it tastes quite a bit different with a sweet, aromatic flavor. The tender green leaves of the plant are usually used fresh, and are commonly found in Italian, Thai, and Vietnamese cuisines. It is a key ingredient in Italian pesto sauce.  Basil makes a fine accompaniment to tomatoes in pasta dishes, and also goes well with fresh fruits such as strawberries, raspberries, and plums. Basil may often be found in other soups, salads, and various cooked Thai dishes.

Cutting Celery
Also called Par-cel looks like parsley taste like celery – great way to add celery flavor without the strings of celery.  Both the leaves and stems are used.

Chives
A staple herb, light “green” onion like flavor, freezes well, great in any salad or soup, and of course on baked potatoes.

Cilantro
A very popular herb, some (like my daughter) will chop this and add to their salad it give it a little kick,  great for salsa, Mexican or Tex-Mex cooking.  The best flavor comes from using it fresh.

Dill
We grow a leaf dill (called Fern leaf Dill) great for adding to dips, or potato salad, sprinkle lightly on fish or chicken.

Parsley
Maybe a basic herb but there is a reason that everyone uses parsley.  Mild flavor, nutritious and tasty!

Rosemary
One of my favorite herbs, good on most meats (awesome on fish or chicken) has a fairly strong flavor, or use on potatoes , in salad dressings – the list goes on and on.

French Tarragon
Truly an herb for the fine cook,  nothing beats fresh tarragon – awesome in salad dressings, use with seafood, chicken and eggs.