Peppers
All green peppers are unripe red or other colored peppers. We grow green to red bell peppers and "Italia" peppers, which are long and...
Potatoes
Potatoes are one of our most popular crops. If eaten with the skin on potatoes are high in potassium. If combined with meat, dairy, or...
Radishes
This is the first root vegetable of the season, offering bright color to your first share. Radishes are in the brassica family (broccoli,...
Scallions
Scallions a real nice addition to the early shares in the spring. They can be eaten raw or added at the last minute to cooked dishes....
Spinach
Spinach is a nutritious green, although the nutrients are hard to absorb due to the oxalic acid found in the green. It is high in...
Sugar Snap Peas
Eat these peas in the pods. They are best just after they are harvested before the sugars turn into starch. They are a good source of...
Summer Squash: Zucchini & Yellow Squash
Tastiest when fresh and relatively small sized. They dehydrate rapidly. Summer squash is easily digested, nourishing and cooling, perfect...
Sweet Potatoes
We cure our sweet potatoes in the greenhouse for a few weeks to improve their sweet flavor and their ability to store. Storage Tips •...
Tatsoi
Tatsoi is a very mild Asian green that can be eaten in salads or sautéed. It is a nice replacement for spinach, as it doesn't have that...
Tomatoes
Tomatoes are second in popularity only to potatoes in the United States. We grow small salad tomatoes, cherry, plum, and heirloom...
Spring (Baby) Turnips
Turnips are in the brassica (cabbage) family. They are one of the most ancient and globally used vegetables. The baby turnips in the...
Winter Squash
Winter squash has 10 times more vitamin A than summer squash. Winter squash varieties are mostly interchangeable in recipes. Although the...
Recipe List
We have compiled a list of our favorite recipes to help you make the most out of your veggies. Enjoy! Basil Lemon Basil Chicken Basil...
