Greens

Arugula, swiss chard, mustard greens, mizuna, leaf lettuce, komatsuna, tatsoi, spinach, New Zealand spinach, Romaine,  dandelion, purslane, sorrel,.

Brassicas

Kohlrabi, cauliflower, cabbage, red cabbage, savoy cabbage, Brussels sprouts, Chinese cabbage, bok choy, collards, kale.

Roots

turnip, parsnips, radish, black radish, valentine radish, celeriac, Daikon radish, Beets,  rutabaga, onions, garlic, carrots, green garlic, garlic,  green onions, potatoes, leeks.

Squashes

Cucumbers, pumpkins, summer squash, winter squash,  melons.

Tree fruit and Berries

Apples, sour cherries, plums, grapes, mulberries, seabuckthorn, peaches, pears, paw paw, quince, crabapples, haskaps.

Other fruit we are experimenting with include sweet cherries, apricots,  nectarines, hardy kiwi, persimmon.

Legumes

Shell peas, snap peas, snow peas, beans (dry and fresh).

Wild edibles 

Wild leeks, shiitake mushrooms.

Cut flowers

Lavender, stattice, sunflower, zinnias, asters, snapdragons. Calendula, marigolds, cosmos, Echinacea, nasturtium, petunia, portulaca, salvia, sweet William, yarrow, iris, day lilies, peonies, scabiosa.

Other

Tomatoes, peppers (sweet, hot), eggplant, tomatillo, ground cherry,  asparagus, celery, rhubarb, fennel, okra, garlic scapes, eggs, maple syrup.

We provide current information about the produce we have available on a weekly basis over on the “This week’s letter” page of this website and in our newsletter. If you would like to receive a weekly e-mail with the newsletter attached please contact us!