.5 lb bunch. Delectably crisp and sweet. A spring treat!

1# bag of flavorful, crisp carrots harvested this spring from our hoophouse.

Green garlic (also called young garlic or spring garlic) is simply garlic that hasn’t fully matured. Green garlic can be used almost anywhere! Use it wherever you’d use regular bulb garlic or green onions, or use it in recipes specifically designed to highlight its unique mild garlic flavor. I use up to where the stalk turns dark green, then save the green part for flavoring broth.

1 medium or 2 small heads. Dark green, compact romaine. Dense and crisp with great flavor!

A gorgeous mix of lettuce leaves. .4 lb bag.

.5 lb bunch. Delectably crisp and sweet. A spring treat!

1# bag of flavorful, crisp carrots harvested this spring from our hoophouse.

Green garlic (also called young garlic or spring garlic) is simply garlic that hasn’t fully matured. Green garlic can be used almost anywhere! Use it wherever you’d use regular bulb garlic or green onions, or use it in recipes specifically designed to highlight its unique mild garlic flavor. I use up to where the stalk turns dark green, then save the green part for flavoring broth.

When raw, kohlrabi has a flavor similar to raw cabbage. Kohlrabi is crunchy without being tough, making it popular in salads and slaws. Cooked, it has a subtle flavor and texture similar to broccoli stems. 

1 medium or 2 small heads. Dark green, compact romaine. Dense and crisp with great flavor!

Delicate and crisp lettuce with ruffled green and red leaves.

.4 lb bag. Gorgeous spring spinach from the field; great for salads or cooking.

1 lb bag. Our kiddos' favorite veggie! Eaten raw (like radishes), the flavor is sweet and fruity, and the texture is crisp and tender.

.5 lb bunch. Delectably crisp and sweet. A spring treat!

.33 lb bag. These nutritious, tender young greens can be used raw in salads or added to juices, smoothies and stir-fries. 

1# bag of flavorful, crisp carrots harvested this spring from our hoophouse.

Green garlic (also called young garlic or spring garlic) is simply garlic that hasn’t fully matured. Green garlic can be used almost anywhere! Use it wherever you’d use regular bulb garlic or green onions, or use it in recipes specifically designed to highlight its unique mild garlic flavor. I use up to where the stalk turns dark green, then save the green part for flavoring broth.

When raw, kohlrabi has a flavor similar to raw cabbage. Kohlrabi is crunchy without being tough, making it popular in salads and slaws. Cooked, it has a subtle flavor and texture similar to broccoli stems. 

1 lb of crunchy, red radishes.

Delicate and crisp lettuce with ruffled green and red leaves.

A gorgeous mix of lettuce leaves. .4 lb bag.

1 medium or 2 small heads. Dark green, compact romaine. Dense and crisp with great flavor!

1 lb bag. Our kiddos' favorite veggie! Eaten raw (like radishes), the flavor is sweet and fruity, and the texture is crisp and tender.

.5 lb bunch. Delectably crisp and sweet. A spring treat!

.33 lb bag. These nutritious, tender young greens can be used raw in salads or added to juices, smoothies and stir-fries. 

1 bunch of 2 or 3. Bok choy or Chinese white cabbage is a staple ingredient in Asian dishes. The tender dark green leaves and crisp white stalks provide a nice fresh crunch. The greens have a spinach-like taste. Can be enjoyed raw as slaw or cooked. (We like it stir-fried or sauteed.)

1# bag of flavorful, crisp carrots harvested this spring from our hoophouse.

1# bag of flavorful, crisp carrots harvested this spring from our hoophouse.

Chinese broccoli is also known as gai-lan, kai-lan, or Chinese kale. It has thick stems, itty-bitty florets, and large, flat leaves, and its flavor is somehow stronger and more broccoli-esque than regular broccoli. Mild, tender, and sweet thanks to the cool weather. 

Because you're cooking the leafy greens with Chinese broccoli, it's best to cook them quickly with plenty of moisture, to wilt them and bring out the flavor, either by stir-frying them or briefly boiling them. Gai lan is especially popular when combined with other vegetables in Asian stir-fry dishes.

Green garlic (also called young garlic or spring garlic) is simply garlic that hasn’t fully matured. Green garlic can be used almost anywhere! Use it wherever you’d use regular bulb garlic or green onions, or use it in recipes specifically designed to highlight its unique mild garlic flavor. I use up to where the stalk turns dark green, then save the green part for flavoring broth.

1 medium or 2 small heads. Dark green, compact romaine. Dense and crisp with great flavor!

When raw, kohlrabi has a flavor similar to raw cabbage. Kohlrabi is crunchy without being tough, making it popular in salads and slaws. Cooked, it has a subtle flavor and texture similar to broccoli stems.

1 lb of crunchy, red radishes.

Delicate and crisp lettuce with ruffled green and red leaves.

A gorgeous mix of lettuce leaves. .4 lb bag.

1 lb bag. Our kiddos' favorite veggie! Eaten raw (like radishes), the flavor is sweet and fruity, and the texture is crisp and tender.