FARM SALES

Arugula

Eruca sativa

A member of the mustard family, this nutrient rich leafy green has a peppery flavor with a hint of nuts and mustard. Arugula can be used as an herb, salad green, or leaf vegetable making it a versatile ingredient in the culinary world.

Basil

Ocimum basilicum

An aromatic annual herb, basil is rich in antioxidant vitamins, zinc and calcium. The most common type, sweet basil, is prominently featured in Italian dishes. Depending on the species and cultivar, the leaves may taste somewhat like anise with a strong, pungent, sweet smell.

Chervil

Anthriscus cerefolium

Microgreens Smaller than “baby greens,” and harvested later than “sprouts,” microgreens can provide a variety of leaf flavors, such as sweet and spicy. They are also known for their various colors and textures. Microgreens are considered a specialty genre of greens that are good for garnishing salads, soups, plates, and sandwiches. - wiki

Chives

Allium schoenoprasum

The smallest in the species of edible onions, chives are commonly used in fish, potato and soup dishes. Their distinctive smell and taste is derived from a volatile oil, rich in sulphur and common to the onion family, but milder in chives.

Cilantro

Coriandrum sativum

Commonly used in Middle Eastern, Mexican and Asian dishes, cilantro’s taste is a fragrant mix of parsley and citrus. The seeds, often called coriander, have a flavor described as spicy, nutty and orange-flavored.

Collard Greens

Brassica oleracea

The name "collard" is a corrupted form of the word "colewort" (cabbage plant) due to these greens sharing similar attributes. However, these tasty and nutritious leaves do not produce the close-knit core of leaves ("head") like cabbage.

Cucumber

Cucumis sativus

Dill

Anethum graveolens

Known for its culinary, medicinal and decorative uses this unique herb can be harvested for its leaves or seeds. The leaves provide an aromatic and sweet taste while the seeds add a citrus-like and slightly bitter flavor.

Green Seasonal Mix

Kale

Brassica oleracea Acephala Group

Kale is a leafy green vegetable that belongs to the Brassica family, a group of vegetables that have gained recent widespread attention due to their health-promoting phytonutrients. Based on variety the flavor can range from pungent and peppery to mild and cabbage-like, a light frost will produce especially sweet kale leaves.

Lettuces

Lactuca sativa

Lettuces have a wide range of shapes and textures, from the dense heads of the iceberg type to the notched, scalloped, frilly or ruffly leaves of leaf varieties. Lettuce is a good source of vitamin A and potassium, as well as a minor source for several other vitamins and nutrients.

Lemon Balm

Mint

Lamiaceae

Microgreens Smaller than “baby greens,” and harvested later than “sprouts,” microgreens can provide a variety of leaf flavors, such as sweet and spicy. They are also known for their various colors and textures. Microgreens are considered a specialty genre of greens that are good for garnishing salads, soups, plates, and sandwiches. - wiki

Oregano

Origanum vulgare

An important culinary herb, oregano has a warm, aromatic and mildly bitter taste. Often dried to enhance the flavor, the herb is used in a wide variety of dishes. When in bloom the purple or pink flowers are also edible.

Parsley

Petroselinum crispum

Often used as only a garnish, many underestimate parsley. It is actually a storehouse of nutrients with a crisp, vibrant taste. Native to the central Mediterranean region, parsley is widely cultivated as an herb, a spice, and a vegetable.

Red Seasonal Mix

Sage

Salvia officinalis

An evergreen subshrub with woody stems, grayish leaves, and blue to purplish flowers. Sage has been used throughout history for its strong medicinal properties. Now it is more commonly used to enhance pork, lamb and sausage and remains a popular culinary herb.

Sakura Cherry tomato

Solanum lycopersicum

Spinach

Spinacia oleracea

More versatile in both its nutrition and its ability to be eaten raw or cooked, spinach is higher in iron, calcium, and vitamins than most cultivated greens.

Swiss Chard

Beta vulgaris

A close relative of the beet, chard is grown for its vitamin-rich greens, rather than its root. The large succulent leaves contain a bitter, pungent, and slightly salty flavor similar to that of spinach and beet greens.

Thyme

Thymus vulgaris

This fragrant, small-leafed, woody-stemmed culinary herb is used frequently in Mediterranean, Italian and Provençal French cuisines. Its dry aroma and slightly minty flavor pairs well with other herbs.

Watercress

Nasturtium officinale

A fast-growing, aquatic or semi-aquatic plant native to Europe and Asia. Watercress contains significant amounts of iron, calcium, iodine, and vitamins making it a nutritionally rich garnish or ingredient in a variety of dishes.