Organic Produce

Such a classic that just about every recipe for cream of squash soup seems to be Butternut. But you don't have to make soup with it. You can also just halve it and bake it too. Butternut also makes a quite attractive "pumpkin" pie and a nice addition to a curry.

Romaine Hearts

Crisp, sweet hearts of red or green romaine

Curly Kale

curly leaf, sweet, nutty flavor.

Butterhead Lettuce

Classic large, velvety leaves. Fabulous for lettuce wraps.

Sugar Pie Pumpkin

small and sweet- bred for pumpkin pie.

Golden Beets

sweet, bright orange flesh.. cosmetic damage on skin of roots. greens are beautiful and would be great for wilting

French Breakfast Radishes

long red and white radishes, tend to be milder than the red radishes.

Spinach

pre-washed, looseleaf baby bloomsdale type spinach.

Red Beets

Standard, sweet solid red fleshed beet.

Rainbow Swiss Chard

Swiss Chard is in the Chenopod family. We grow "Rainbow Chard" which is a collection of yellow, red, orange, and white stemmed types. Closely related to spinach, it is best eaten cooked. Chop it up and sautee with a little oil. We like adding a tiny bit of cooking...

Sparkler Radishes

mild and crisp, beautiful eye-catching color

Spring Onions

The term just refers to fresh harvested onions versus cured onions (what happens after the leaves die back and dry out). This particular variety of onions is called "purplette". They bulb up relatively small and tend to be milder and sweeter than a cured onion. You...

Savoy Cabbage

Savoy means "curly". There are savoyed spinaches, savoyed lettuces, and savoyed cabbage. You can use this cabbage in place of napa cabbage, but it isn't Napa cabbage. It's exceptionally good sliced up as a taco or burrito topping instead of lettuce, does wonderfully...

All Blue Potato

"All Blue"- blue skin, beautiful blue/purple flesh, starchier, but holds up well to cooking- I've baked, mashed, roasted, and boiled and used them in potatoe salad and they've been great in all of the above. Gorgeous color and quite large for a blue/purple potatoe.

Poblano Peppers

Wonderful roasted on sandwhiches, in quiche or salsa.. and of course stuffed for chili rellenos. Dark dark green and mild spice.

Green Beans

super sweet first pick.

Romano Green Beans

wide flat tender pods

Dill

Never used dill before? Try dicing it up and tossing it with boiled potatoes, melted butter, and salt for dilled potatoes. Also good in egg salad, potato salad, dip, and more

Frisee

Cilantro

A summer time staple. The uses for cilantro are nearly endless…salsa, guacamole, Latin American recipes and Southeast Asian recipes alike!

Strawberries

Albion or San Andreas varieties

Colorado Rose Potato

Colorado Rose is a beautiful magenta red skin, white flesh potato that holds its color in storage. Easy to peel and excellent mashed. Works great in all the traditional red potato dishes.

Purple Majesty Potato

This one is a purple inside and out potato, bred to be a fry type potato and tastes great baked or boiled. Loaded with anthocyanidins, a class of antioxidants.

Yukon Gold Potato

Thin smooth skin, yellow tinged waxy moist flesh. Ideal for boiling, baking and frying.

Diva Cucumber

Diva is a distinctly tender, crisp, sweet, bitter-free, and "seedless" cuke.

Slicing Tomatoes

'Arbison'- similar to an early girl in size flavor and texture. Acid over sweet, juicy, smaller than the beefsteak type. Bred for organic production to replace the Early Girl Variety (whose rights are now owned by Monsanto).

Beefsteak Tomatoes

'Geronimo'- large red beefsteak tomato great for slicing. Acid over sweet. Juicy.

Red Kabocha Squash

Super dense, sweet potato-like flesh. Thin red skin that doesn't need to be peeled- can be eaten. Excellent in curries, soups, roasted...

Buttercup Squash

Dark green, blocky shape with a gray "button" on the blossom end.Deep orange, rich, sweet fiberless flesh.

Delicata Squash

Cream-colored fruits with dark green longitudinal stripes and flecks. Very sweet, excellent for stuffing and baking. One of our sweetest squashes.

Italian Sweet Peppers

Gypsy Bell Peppers

Super Sweet, bright red, smaller and less lobed version of a red bell pepper.

Oregano

Fresh Greek Oregano. Fragrant and Flavorful.

Sungold Cherry Tomatoes

The sweetest cherry tomatoes out there. We've tried all sorts of varieties, but Sungolds truly are the best. The tomato is the edible, often red fruit/berry of the nightshade Solanum lycopersicum, commonly known as a tomato plant. The species originated in the South...

Fennel

Fennel (Foeniculum vulgare) is a flowering plant species in the celery family Apiaceae or Umbelliferae. It is the sole species in the genus Foeniculum. It is a hardy,perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the...

Artichokes

Purple blushed, chokeless artichokes. Tender.. medium in size (tennis ball-ish) or can sort to smaller or slightly larger size. Our Imperial Star artichoke is a variety of a species of thistle cultivated as a food. The edible portion of the plant consists of the...

Kohlrabi

Extremely nutritious, kohlrabi is new to many folks - but so worth getting to know. Peel the bulbs to remove the coarse skin, dice and roast or put in soups. I also like it raw, thinly sliced in salads - like a really firm turnip. Don't forget to use the greens...

Escarole

A slightly more unusual vegetable that you'll only get a couple times this year. Escarole is a type of endive. It's related to dandelion greens, and radicchio. It's a mildy bitter green (that bitter is what alot of people are after). I didn't used to like it, but now,...

Radicchio

Radicchio is the darling of high end restaurants and haute cuisine. It is a slightly bitter green closely related to escarole. It is often braised, sometimes grilled, or used as a platform for hors d'oeuvres, as well as added to salads. Here's a cooked recipe with...

Arrowhead Cabbage

Also known as pointy or conehead cabbage (cuz it sure looks like a conehead), this cabbage is l

Red Cabbage

super sweet, brilliant purple red color, small cabbages

Carrots

Whole for a snack, julienned in a salad or coleslaw, roasted in chunks with other root veggies, glazed, in stir fries, and a member of mirepoix (carrots, onions and celery used as a base for just about any soup or stock). Don't get caught in a rut with your carrots! 🙂

Cauliflower

We grow white, purple and romanesco cauliflower. Great roasted in a million different ways, curried, pureed, and raw.

Cherriette Radish

bright red, white fleshed radishes

Tokyo Turnips

Also known as Hakurai Turnips or Japanese Salad Turnips, these are very versatile. They're great raw as a snack or on salads, steamed, roasted or in a stir fry. Tokyo turnips are surprisingly sweet and juicy when cooked. The greens are great for sautéing also. If you...

Red Onions

cured red onions- 'purplette'

Yellow Onions

Onions are left in the ground to cure, waiting for the leaves to die back and dry out before we harvest them. And once we do harvest and clean them, we've got tons...

Collards

Collard greens are a flat leafed kale, great for sautéing as well as using for wraps.

Broccoli

Mesclun Salad Mix

Our custom mix includes no less than 8 different baby greens (but no lettuce). It varies seasonally and includes fresh edible flowers during the summer. Ingredients include: tatsoi, mizuna, curly cress, arugula, frisee, radiccio, beet greens, baby kale, red mustard,...

Baby Kale

Great in salads of any kind, baby kale doesn't need the same massaging or wilting as grown-up kale. Also delicious quickly sautéed in butter or oil with a squeeze of lemon before serving, very similar in this preparation to spinach.

Baby Head Lettuce

We grow 6+ varieties of baby head lettuces. They are tender, crisp and beautiful, if we do say so ourselves. Above is a box of little gem hearts. Varieties you'll find at the market or in your CSA include red and green oakleaf, butterhead, little gem and romaine.

Forono Beets

We currently grow three varieties of beets: red, golden and forono cylindrical. Red and golden beets are best roasted or broiled, and must be peeled before eating. Golden beets are a little sweeter and less earthy than red. Beet greens can be eaten and taste very...

Summer Squash

Another item that we have in a wide array of varieties (such as romanesco zucchini, baby bush zucchini, raven zucchini, yellow crookneck). Summer squash is juicy and tender almost any way you cook it; it is harvested while still immature, tender and thin skinned....

Leeks

Leeks are considered the holy grail of onions by some folks. When sautéed, leeks melt into sweet nothingness and serve as a superior base to any soup or stock: potato leek soup or vichyssoise, chicken noodle soup, vegetable or chicken stock, etc. Thinly sliced, you...

Dinosaur Kale

These days you can't find a restaurant menu without kale on it; kale is certainly enjoying it's rise to fame and we're healthier for it. Kale is full of nutrients and various properties which appear to do all kinds of great things like kill cancer cells, promote DNA...

Baby Arugula

We grow a very tender variety of arugula, sometimes also referred to as rocket. It's milder and less lobed than the also common "Wild Arugula".