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Lettuce (mixed vegetable)

Lettuce is a leafy green vegetable that comes in many varieties, each with a slightly different flavor and texture. Some common types include iceberg (crisp and mild), romaine (long, leafy, and slightly bitter), butterhead (soft and buttery), and leaf lettuce (loose leaves with various textures and flavors).

Best Recipe: 

Simple Salad: Combine your favorite lettuce variety with chopped vegetables (tomatoes, cucumbers, and peppers), crumbled cheese (feta, goat cheese, and parmesan), and a light vinaigrette dressing. 

Vinaigrette options: Combine olive oil, balsamic vinegar, Dijon mustard, a pinch of sugar, salt, and pepper. 

Herbs (mixed vegetable)

Herbs, also known as mixed vegetables, are the aromatic leaves of plants that enhance the flavor and fragrance of food. Common herbs include cilantro, mint, dill, parsley, basil, oregano, and thyme.

Best Recipe: 

Herb Pesto: Combine fresh herbs with garlic, olive oil, nuts (pine nuts, walnuts), and cheese (parmesan) for a versatile and flavorful pesto sauce. It can be used on pasta, sandwiches, or as a meat marinade.

Eggplant (Solanaceae)

Eggplant is a nightshade vegetable with spongy, absorbent flesh. You can enjoy eggplant’s mild flavor by roasting, grilling, frying, or stewing it. It’s a good source of fiber and potassium.

Best Recipe: 

Eggplant Parmesan: Slice eggplant, bread it, and fry it until golden brown. Layer with tomato sauce and mozzarella cheese, then bake until bubbly. A classic and hearty Italian dish.

Squash (Mixed Vegetable)

Squash is a diverse group of vegetables, including summer squash (harvested immature) and winter squash (harvested mature). Summer squash varieties include zucchini (mild and slightly sweet) and yellow squash (similar to zucchini). Winter squash varieties include butternut squash (sweet and nutty), acorn squash (sweet and slightly nutty), and pumpkin (sweet and slightly musky).

Best Recipe: 

The best recipe varies depending on the type of squash.

Summer squash, whether it’s zucchini or yellow, can be prepared as Zucchini Noodles with Marinara sauce. Spiralize zucchini into noodles, then sauté with olive oil, garlic, and your favorite marinara sauce. This recipe serves as a nutritious and delectable substitute for pasta.

The recipe for Winter Squash (Butternut Squash) is Roasted Butternut Squash Soup. Roast cubed butternut squash with onions and garlic. Purée with vegetable broth, spices (like cinnamon and nutmeg), and a touch of cream for a creamy and flavorful soup. Perfect for a chilly fall evening.

Green Bell Peppers (fruit)

Green bell peppers (fruit): the fleshy fruit of a pepper plant, with a green color and a mild, slightly sweet flavor. Bell peppers are a versatile ingredient used in many cuisines around the world. They are a good source of vitamin C and antioxidants.

Best Recipe: 

Stuffed Peppers: You can stuff bell peppers with a variety of ingredients like rice, ground meat, vegetables, and cheese. Bake the peppers until they become tender and the filling thoroughly cooks. You can tailor this adaptable dish to your preferences.

Chili Peppers (Fruit)

Chili Peppers (Fruit): The fleshy fruit of a pepper plant, coming in a variety of shapes, sizes, and colors. Chili peppers are known for their spiciness, which comes from a compound called capsaicin. Many cuisines around the world use them to add heat and flavor.

Best Recipe: 

Typically, ingredients for these noodles include chili peppers, garlic, ginger, soy sauce, and sesame oil. They are a flavorful and satisfying dish.

Bok Choy & Baby Bok Choy (Leafy Green)

Bok Choy & Baby Bok Choy (Leafy Green): leafy green vegetables with a mild, slightly cabbage-like flavor. Stir-fries and soups commonly use bok choy. It is a good source of vitamins and minerals, including vitamin C and calcium.

Best Recipe: 

For a quick and healthy meal, stir-fry garlic bok choy with ginger, soy sauce, and a touch of sesame oil.

Cabbage (Cruciferous)

Cabbage (Cruciferous): a leafy green vegetable with a strong, slightly peppery flavor. You can use cabbage as a versatile ingredient in salads, slaws, stir-fries, and soups. It’s a good source of fiber, vitamin C, and vitamin K.

Best Recipe: 

Coleslaw: shred cabbage and carrots, then toss with a creamy
mayonnaise-based dressing. This dish is a traditional accompaniment to barbecues and picnics.

Swiss Chard (Leafy Green)

Swiss Chard (Leafy Green): a leafy green vegetable with large, dark green leaves and white or red stalks. Swiss chard has a slightly bitter flavor.

Best Recipe: 

Sautéed Swiss Chard with Garlic: Sauté chopped Swiss chard with olive oil and garlic. You can also add other ingredients, such as bacon, onions, or lemon juice, for more flavor.

Leeks (Allium)

Leeks (Allium) are a long, green vegetable that is related to onions. People often use leeks, which have a milder flavor than onions, in soups, stews, and stir-fries. They are a good source of vitamins A and C.

Best Recipe: 

Potato Leek Soup: Simmer leeks, potatoes, and vegetable broth until tender. Purée the soup and add cream for a rich and flavorful dish. Perfect for a cold winter day.

Availability: All of these listed vegetables are available conventionally and organically. We grow organic vegetables without using synthetic pesticides or fertilizers.