What Can I Expect to Eat?



Heirloom Tomatoes: The early heirloom tomatoes have arrived . They are all wonderful and the promise of many more varieties to come. Make sure to try these early varieties:

  • Bloody Butcher: a strange but appropriate name for such a red round juicy tomato.
  • Glacier: similar to the above as small round and delicious.
  • Moskvich: rich tasting, deep red and globe-shaped.
  • Japanese Black Trifele: rich flavor, burgundy color and unusual pear shape.
  • Pruden's Purple: large tomato, can weigh over one pound, with crimson flesh and deep pink skin. An heirloom favorite.
  • Sungold: Technically not an heirloom but no less than famous for its intense flavor that delights everyone.
  • Yellow Cherry: bright yellow, sweet and juicy.

As more varieties come in we will describe them here.

  Greens:  Our year- round mainstay, although the number and kind of varieties change with the seasons. Right now many of the greens we grow are in season.    You can buy any of these individually and mix and matc hto put your own salad mix togehter  or use however you want.

  • Mizuna: mild tasting,asian green feathery leaves.
  • Tatsoi: meaty dark greensmall paddle shaped leaves.
  • Tokyo Bekana:: bright light green leaves with curls anad ruffles.
  • Yukina Savoy:similara to tatsoi but bigger. Can also be steamed or stirfried.
  • Ruby Streaks: a very hot and spicy mustard, frilly thin green and ruby red leaves.
  • Golden Frill: a bright greenish- gold, very hot mustard with thin frilly leaves.
  • Giant Red Mustard: big red /purple tinted leaves.mild, paddle shaped.

Spinach: Right now its Lombardi and Tyee, both deep greeny and full bodied- it even tastes healthy. And it may soon get too hot to grow it. But in in spring. fall and all winter long, other varieties are also available and coouldn't taste better.

Lettuces: This is definitely the time of year for them. Usually we plant  mixed varieties of seed in the same plece. So in any given cutting one  will get a gorgeous variety of shapes and sizes, wildly ranging colors  and subtle tast differences. They are all wonderful. Expect to see these:

  • Blackseeded Simpson
  • Green Oakleaf
  • Buttercrunch
  • Rouge d'hiver
  • Red Oakleaf
  • Dark Red Lolla Rosa
  • Outredeous
  • Tango
  • Red Salad Bowl

Arugula:We are well known for our arugula. Seems like we can never grow enough. Oue chefs fight over whose going to get the available amounts each week and folks at the farmers markets get there early before we run out of it. t this time of year we  growthe Surrey variety which is rich and spicy and slow to bolt in the summer heat.

Bok Choy: Do we ever love it.





Hakurei Turnips:flat-round, smooth and white, sweet and tasty ,can be used in salads or cooked lightly or is mild and sweet enough to eat like an apple.


  • Basil: Genovese: An authentic Italian favorite; Thai: a sweet addition to stirfries; Purple Opal: Beautiful garnish and beyond. All of these are delicious for pesto and combined with a plate of  heirloom tomatoes and just about anything else  you can dream up.
  • Cilantro
  • English Thyme
  • French Tarragon
  • Lavender
  • Oregano
  • Parsley
  • Roesmary
  •  Sage 


  • Hong -vit:
  • Garnet -red Amaranth:
  • Arugula
  • Mizuna
  • Purple Cabbage
  • Purple Kohlrabi
  • Giant Red Mustard
  • Purple Opal Basil
  • Daikon Radish
  • Kogane Cabbage
  • Curly Cress "Cressida"
  • Shungiku
  • Purple Radish