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Loose leafed cabbage with thick white stalks and dark green leaves. Stalks are 7 to9 inches and are mildly tangy and crunchy in texture, flavor similar to American cabbage; leaves are soft and peppery in flavor. Very low in calories, it supplies plenty of vitamin C & A, and a fair quantity of calcium. Use in stir-fry dishes or steam. Compliments seafood, pork, duck, chicken, beef or lamb. Grown on our farms November through March.
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Short, stout cabbage with leaves curving inward. Napa is tender, crisp, juicy and mild. Stems are pearly and wide with pale ribs fanning out into crinkled leaves bordered in a pale green color. Excellent source of folic acid and vitamin A, a good source of vitamin C and potassium. It is also very low in sodium. Use in stir-fries, salads, soups or steam. Grown on our farms November through March.
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Approximately a foot in length, cylindrical root with a tapered end similar to a carrot. Pearly white and moist in appearance, it has a texture like a turnip, but juicier. Flavor is sweet, sharp and spicy eaten raw. When cooked, flavor sweetens. Very low in calories, small amount of Vitamin C. Grown on our farms November through March.
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Cousin to broccoli, kale, cauliflower and cabbage, and has a very delicate broccoli flavor. An excellent source of vitamin C and potassium. It is high in fiber and very low in calories. Use raw in salad, shred for slaw or may be steamed or boiled with skin on until tender/crisp. Grown on our farms November through March.
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Slim and sleek, usually pale violet or amethyst in color. Sweeter and more tender than the darker varieties, and contain fewer seeds. Botanically, the eggplant is actually a berry. Very low in calories and an excellent source of fiber. A fairly good source of potassium and folic acid. Grown on our farms May through July.
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A gnarled and knobby fibrous root with light brown skin and an ivory interior, ginger has a crunchy texture and pungent taste. A very versatile spice with a hot, spicy, sweet flavor.
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Tender, mustard-flavored, bitterish green. Like the radish it can be quite hot, especially during the summer. Although when cooked it looses some bite, it has much flavor. Adds a unique twist to any salad. A good source of potassium, vitamins A & C, calcium and fiber. Grown on our farms November through March.
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Adds a wonderful blend of anise and clove flavors, very aromatic when raw, sweet and mild when cooked. A member of the mint family. Grown on our farms October to May.
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Slender green stalks add beauty and a delicate onion flavor. May be minced or used whole as a garnish. Grown on our farms October to May.
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This leafy variety of Coriander has a robust flavor of citrus and sage. Can be used in salsas, chutneys, with most all vegetables, cooked with chicken and used as a garnish. It is a fairly good source of vitamin A. Grown on our farms October to May.
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Complex flavor that complements many foods, it has a warm, slightly sharp flavor. This herb is a delicious seasoning as well as a beautiful garnish. Grown on our farms October to May.
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A versatile herb used to season meats as well as desserts. Although sweeter and lighter, Marjoram taste similar to Oregano. Grown on our farms October to May.
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Cool and refreshing, not used just for tea any longer. Mint is found in many popular sauces, chutneys and also used to add a fresh and perky flavor to many vegetables. Grown on our farms October to May.
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Strong taste and fragrance make it a popular seasoning. Used heavily in Italian and Mexican cuisine. A natural with tomatoes and tomato based sauces. Grown on our farms October to May.
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The oldest and longest used herb known to man. Flat-leaf (also called Italian parsley) has more distinctive flavor and is better for cooking. Curly is best for cold dishes and as a garnish. Grown on our farms October to March.
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Assertive, with the flavor of pine. Grown on our farms October to May.
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This herbs natural ability to cut down the richness of foods makes it the perfect partner for many of your favorite dishes. Strong, fragrant and earthy flavor. Sage is a popular poultry seasoning. Grown on our farms October to May.
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This herbs exciting flavor of licorice and pepper lend an aromatic fragrance to the kitchen. Ideal with baked chicken and casseroles. Grown on our farms October to May.
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Slightly pungent, with a spicy clove-like taste. Use thyme with meats, poultry, fish and vegetables. This herb is a mainstay in clam chowder, Creole and Cajun cooking. Grown on our farms October to May.
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A tangy, peppery tasting leafy green that is high in vitamins A and C, yet low in calories and adds zest to any recipe.
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