Spring Crops

This is the produce we offer from April – June:

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Arugula, ‘Roquette’ — Distinctive, sharp, peppery. A nice accent for mixed salads. Greens past their prime may be lightly steamed with other greens such as mustard or turnip greens, or used in creamed soups.

 

 

 

IMG_20190413_191334_809Wild salad mix — A mix of wild greens (which can include wild violets, dandelions, lamb’s quarters, and wild lettuce) mixed with baby greens from the garden (arugula, lettuce, collards, cabbage, and radish). Wild greens have been used in the South – sometimes cultivated – for a long time. Native peoples ate from the wild often, and shared these skills and exchanged seed with European and African settlers beginning in the 16th and 17th centuries, and the tradition lives on to this day.

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Radish, ‘Early Scarlet Globe’ — The classic round red radish. Crisp white flesh is mild and tasty.

 

 

 

 

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Radish, ‘Shunkyo Semi-long’ — A distinctive specialty radish from Northern China. The smooth, deep pink, cylindrical roots avg. 4–5″ long and have crisp white flesh. The flavor is both hot and unusually sweet. Edible, smooth, strap-leaf foliage with rhubarb-pink stems.

 

 

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Radish, ‘China Rose’ — This ancient variety is one of the oldest types of radish. Spicy roots are about 5” long and a rose color, with darker and paler variations.

 

 

 

IMG_20190526_100813_416Lettuce, ‘Speckled Bibb’ — Attractive light green leaves are spotted with red dots. A great-tasting lettuce. This type of lettuce dates back hundreds of years. The Bibb lettuce family is believed to have originated in Frankfort, Kentucky between 1865 and 1870 by Major John “Jack” Bibb, an amateur horticulturist who grew this variety in a greenhouse in his yard. Around 1870, he began sharing his variety with the town’s people who coined it Bibb’s lettuce.

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Collards, ‘Georgia Green’ — Sweet and tender, this famous heirloom has a good variety of leaf shape and size and excellent flavor.

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Cabbage, ‘Golden Acre’ — Sweet tasting, small heads are great fresh and a good sauerkraut choice. Inner flesh is delicious raw or steamed.