Produce

Below is the most current version of the 2010 produce list. Not all these vegetables will appear at farmers' markets or in CSA shares at every point throughout the season, but taken as a group they span the months from the first moment the soil thaws in the spring to the day it freezes in late fall . . . and beyond! Contact us if you have questions about seasonal availability, pricing, or restaurant orders. All produce is certified naturally grown.

Arugula 
Asian greens (joi choi, mizuna, tatsoi, pac choi, cress, komatsuna, senposai, Tokyo bekana)
Beans (snap, lima, dried)
Beets
Bitter Melon
Brussels sprouts
Cabbage
Cauliflower
Chard
Collard Greens
Celery
Celeriac
Cucumbers
Edamame
Edible flowers (nasturtium, calendula, lavender, etc.)
Eggplant
Fennel (bulb)
Garlic
Kale
Kohlrabi
Lamb's Quarters
Leeks
Lettuce (loose and head)
Mache (corn salad)
Malabar spinach
Melons (cantelope, watermelon, sprite)
Melons, Asian (Tigger melon, Sakata sweet)
Mustard greens
New Zealand spinach
Okra
Onions/shallots
Peas (shell, snow, and snap)
Peppers (sweet and hot, assorted colors/varieties)
Potatoes
Pumpkins
Purslane
Radishes
Salsify
Shungiku (edible chrysanthemum)
Spinach
Squash, summer (zucchini, yellow squash, pattypan)
Squash, winter (acorn, butternut, delicata, calabash, spaghetti)
Sunchokes (Jerusalem artichokes)
Sweet corn
Sweet potatoes
Tomatoes (far, far too many varieties to list!)
Turnips

Herbs:
Basil (Genovese, purple, and Thai)
Borage
Catnip
Chamomile
Chives
Cilantro
Dill
Epazote
Feverfew
French tarragon
Lavender
Lemongrass
Lovage
Mint
Oregano
Parsley (curly and Italian)
Rosemary
Sage
Stevia
Summer savory
Thyme
Watercress
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