We grow a large variety of leafy green vegetables which work wonderfully as salad greens, garnishes, sandwich fixings, and in soups and stews. Leafy vegetables are included weekly in our CSA packages. Our leafy crops range in flavor, from mild bibb lettuce to spicy mustard greens, and in texture, from crunchy pak choi to delicate arugula.
Lettuce is a crop we try to always have available in multiple varieties, and assorted baby leaf mixes. We grow the most common lettuce subtypes including bibb, romaine, green oakleaf, and red oakleaf.
Endive, a close relative of lettuce, has a texture similar crunchy varieties of lettuce but has a bitter bite which can work nicely in a salad mixture.
Kale is one of the most mild greens in this family, with the least water content in its leaves contributing to its toughness. Kale is highly nutritious, with high levels of minerals, vitamins, and phytochemicals within its leaves. We grow both flat leaf and curly leaf varieties; both work well crumbled in salads and vegetable medleys.
Arugula is a pungent, highly serrated leafy green which we harvest in bunches when the greens are still young and tender. These zesty greens make for a refreshing salad or sandwich addition.
Tat-soi is a mild Asian green with spoon shaped leaves and enough rigidity that it can be used in both salads and stir-fries.
Pak choi is an Asian green with thick leaf stems (petioles) which allows the leaves to maintain structure when lightly cooked or braised, or they have a nice crunch when used in their raw state.
Mizuna greens are available in a broad variety which range in spiciness, leaf size, color and shape. These greens are peppery in flavor and make a wonderful pop in salads and on sandwiches.
Mustard greens are some of the spiciest of the Asian greens. When sautéed or braised their pungency is reduced, though they can make for a delightful pop in their raw state.
Tokyo Bekana is an Asian green with bright, light green leaves, a ruffly texture, and a sweet flavor. This leafy green is best used in salads, braised, or sauteed.
Upland cress is a delicate peppery leafy green with a highly branched plant structure and many tiny leaves. This tastey green works well on sandwiches and in salads, and also as a garnish for soups and cooked meats.
Spinach is a delicate flat leaf green with an affinity for colder weather, which enhances its flavor. The leaves are high in oxalic acid, which causes the slight sour flavor characteristic of spinach.
Swiss Chard has thick, crunchy leaf petioles, and thick rouched leaves. We mainly grow the ‘bright lights’ variety in which the leaf petioles are bright colors including red, yellow, orange, and pink. When chopped the petioles can be used to achieve a celery-like texture in many dishes. Similar to its relatives spinach and sorrel, Swiss Chard’s leaves have high levels of oxalic acid, giving them a slight sour tanginess.
Sorrel has the highest levels of oxalic acid in its leaves of all the common vegetables within the Amaranthacea family. Sorrel is commonly used in soups, stews, salads and sauces.
Mache, Vit, Corn Salad forms small, elongated leaves with a slight bitter taste. These greens are commonly used throughout Europe for winter salads due to their hardiness through cold weather.
New Zealand Spinach is a warm season vining plant with spinach-like leaves, though it has no relation to spinach.
Malabar Spinach, also not a true spinach, is a heat-loving Asian vine with delicious succulent leaves.