What We Grow and Forage
Mixed Greens. Claytonia. Arugula.Spinach. Mixed Lettuce. Romaine Lettuce. Butter Lettuce. Bok Choi. Sui Choi. Pea Shoots. Daikon Micro Greens. Kale. Cilantro. Dill. Basil. Mint. Fennel. Leeks. Green Onions. Radish. Turnip. Rhubarb. Garlic Scapes. Beans. Zucchini. Tomatoes. Cucumbers. Sweet Peppers. Beets. Carrots .Cabbage. Broccoli. Cauliflower. Squash. Rutabaga. Potaotes. Sunchokes. Garlic. Onions. Stinging Nettle. Fiddle Heads. Watercress. Celery.
We grow a large variety of each of these crops and we are continually playing around with new varieties.
In other words this list is always evolving and ever changing.
Pickled Garlic Scapes. Dill Pickles. Stinging Nettle Tea, Nettle and Mint Tea, Holy Basil Herbal Tea Blend. Cayenne Powder, Whole Corriander seed, and Sunchoke Powder. Chaga Powder, Chaga tincture, & Turkey Tail tincture.
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