At the farm, we grow three types of beets: golden (they won’t stain your hands!), chioggia (a bulls-eye beet), and a classic red beet. The beet’s amazing color is a sure sign that it is jam-packed with antioxidants!

Our favorite way to eat beets is to roast them. Set your oven to 400, remove greens, smoother the beets in your favorite cooking fat and some salt, and let them roast for 30-45 min. A slow cook will really bring our the deep, sweet, earthy flavors of the beets. They can also be shredded and eaten raw, boiled, pickled, or steamed.

Don’t toss out the greens, as they are equally delicious and nutrient-dense.

We grow two types of radishes; french breakfast - a long pink radish with a white tip, and a red round classic radish. Both are crunchy and crisp, with a peppery taste. Radishes are great eaten raw, with a dip or sliced onto salad. They can also be roasted like other root vegetables. The greens of radishes are absolutely edible, but their rougher texture makes them a more favorable green for cooking.

You can use these non-bulb onions from roots to tips. Use anywhere that you would use a bulb onion, knowing that they won’t make you cry when you cut them!

These are more mild in flavor, so they are great for raw eating.

Throughout the year, we grow a salad turnip called the Hakurei. While you can roast, boil, or bake this turnip like a traditional turnip, they are also fantastic when eaten raw. Their crunchy, sweet, and almost juicy root makes a great raw “chip” for dips, can be shredded into a salad or slaw, and even fermented into a sauerkraut or kimchi.

These are a farm favorite!

The greens of turnips are edible and delicious, a great cooking green similar to a mustard green.

This blend of greens may contain kale, chard, collards, spinach, beet greens, or mustard greens. All these greens cook at a similar rate, so they can be prepared together in whatever fashion you like best!

Though this allium can easily be confused for it’s cousin, the scallion, at first glance, one sniff will reveal that it’s obviously garlic.

However, this early garlic should be prepared just like a green onion. Chop the whole thing, from roots to tips, and use anywhere that you would use a typically clove of garlic. It has a slightly sweeter and milder flavor, so it does not need to be cooked to be used.

Our salad mix changes with the season, as we always want to provide you with the freshest in-season greens! You can always expect to see a blend of lettuce, with other greens mixed in like baby spinach, baby kale, baby mizuna, baby beet greens, and more!

This mix of greens always guarantees a salad mix with a variety of colors, textures and tastes. Our salad mix always comes washed and ready to eat.

This nutrient dense green - packed with vitamin C, vitamin K, folic acid, iron, and calcium - is as versatile as it is delicious. Spinach is great raw or cooked, juiced or steamed, sauteed or boiled!

DO NOT HANDLE RAW WITH BARE HANDS!!!

These greens have small hairs that will cause an itchy, “stinging” sensation when they handled raw. If you do touch them though, don’t worry. If you refrain from itching, the irritation will go away in a few minutes.

The best way to process these greens is to dump them directly into a pot of steaming/boiling water. Once wilted, they can be chopped or otherwise processed.

These greens are a POWERHOUSE. They are an incredible non-legume vegetable source of protein, as well as high in fiber, vitamins A, C, and K, fatty acids, iron, manganese, potassium, and calcium. Their fatty and irony taste profile make them unlike any other cooking green we have. You can look up hundreds of recipes to make the nettles into pesto, creamed greens, soups, tea, and more. One of our favorite recipes for “green shakshuka” can be found here.

Arugula is a cruciferous leafy green with a peppery taste. It is high in vitamin K, making it a heart- and bone-healthy green.

Arugula can be eaten raw or cooked into your favorite recipe.

Rhubarb- a spring favorite! Though most commonly cooked into a sweet pastry, this lemony stalk can be very versatile. Throw some in a stir-fry or chop it very thin and throw in place of celery in a salad. Or, of course, make a pie!

In the spring we grow mostly Quikstar, but in the fall we are experimenting with much larger storage varieties.