What We Grow
- Arugula
- Asparagus
- Beans
- Beets: red, chiogga and golden
- Blueberries
- Broccoli
- Brussel Sprouts
- Cabbage
- Cantaloupe
- Carrots
- Cucumber
- Edamames (soybeans)
- Eggplant
- Garlic
- Gourds (decorative)
- Greens: mizuna, collards, tatsoi
- Herbs: basil, cilantro, sage, rosemary, thyme, oregano, chives, mint, chocolate mint, cutting celery, lovage, lemon grass, lavender, dill, parsley (both curly and Italian flat leaf)
- Kale (and it’s cousin Spigarello)
- Kohlrabi
- Lettuce (leafy and heads)
- Onions (green and storage)
- Pac choi
- Peas (snap)
- Peppers (hot and mild)
- Pumpkins (pie and decorative)
- Potatoes (new and storage)
- Radishes
- Raspberries
- Rhubarb
- Sweet Potatoes
- Shitake Mushrooms
- Swiss Chard
- Sweet Corn
- Sweet potatoes
- Spinach
- Squash (summer and winter)
- Strawberries
- Tomatoes (heirlooms, cherries, and hybrids)
- Turnips (purple top and salads)
- Watermelon (red, yellow,and orange)
- Zucchini