Our Variety
Very deicious intense lemon flavor is theperfect accompianment to fishies or chicken.
There are typically 4 to 6 beets in a bunch, depending on size. Red beets are the most common type of beet and are delicious boiled, roasted, sauteed, used in a soup or stew- pretty much anything. The greens are edible as well and quite nutritious, I am told-- they are typically steamed or sauteed. Red beets "bleed" and will color anything you cook them with red. They have also been known to stain clothing and upholstery.
Cooking tips: if you boil the beets whole, the skins will slip right off when the beet is done. The interior of the beet should be tender but not mushy-- check frequently with a sharp pointy thing. Cooked any other way, the beets should be peeled before cooking. A good potato peeler works best.
See description for "red beets with tops", only ignore the part about the greens.
Asian Eggplant are long and skinny, typically purple or lavender. Frankly, I think they taste just the same as the more familiar Italian style eggplant. No need to peel. Tough peels and bitterness are the sign of a poorly grown or improperly harvested eggplant. Quality eggplant-- demand it!!
Boston lettuce forms a loose head. It is the most tender lettuce we grow.
Boston lettuce forms a loose head. It is the most tender variety we grow. Red Boston is tinged with red on the outside, the inside of the head is a pale, creamy green.
A 12 ounce bunch of full sized leaves of kale. Intended for cooking, not salads. Since kale tends to taste stronger as the weather gets hotter, bunched kale is typically available in the fall and early winter. Variety pictured is Red Russian.
Leaves of tender young kale, washed, spun dry and bagged. Leaf size is typically three to seven inches and stems are kept to a minimum. This product can be eaten raw or cooked-- see product description under "bunched kale" for cooking suggestions. The specific variety of kale in the bag varies, though Red Russian is the most common. (Please note: like all of our bagged greens, tender young kale is washed, but is not done so in a certified commercial kitchen and so is not considered ready to eat. We encourage you to thoroughly inspect and wash all produce before consumption.)
Green bell peppers are thick walled and juicy. Along with white, ivory, and purple peppers, green peppers represent the immature (unripe) form of the pepper fruit. Still plenty good to eat!
This pepper is sweet, not hot. Named for its characteristic shape. Just between you and me, I find these peppers far superior to bell peppers, both in terms of flavor and of sweetness. Not quite as thick walled as bell peppers.
Poblano peppers are only mildly hot, so that most people can enjoy them without undue suffering. Medium walled peppers are great for frying, stuffing, or salsa, if you like it mild. Indescribably delicious when sliced, fried in hot olive oil, generously salted and served with a side of plain yoghurt. Known as ancho when let ripen to red and dried.
Round radishes in a variety of colors, about an inch in diameter. Crunchy, mild flavor.
Crunchy and delicious, French Breakfast, like all radishes, get hotter as the weather does the same. These radishes are oblong, red with a white tip, very fetching. This variety is well known in France, but the several French people I have asked deny ever having eaten it for breakfast.
Whole rosettes of tender young spinach, washed and spun dry. Leaf size approximately 2-4 inches. For salads and light cooking. (Please note: tender young spinach, like all of our bagged greens, though washed, is not processed in a certified commercial kitchen and so is not considered ready to eat. We recommend you thoroughly inspect and wash all produce before consumption.)
These sweet potatoes have bright magenta skins and pale yellow flesh. They are starchier than the typical orange sweet potatoes and not quite as sweet-- almost halfway to a "regular" potato. Most people are in the habit of removing the skin before eating, but there is no reason to do so. Do wash it, however. These sweet potatoes really excell baked-- fluffy and deeply satisfying. Don't skimp on the butter.
