Arugula is a spicy little leaf, which
some describe as bitter and others
characterize as having a
"peppery-mustardy" flavor. Because
it is so potent on its own, it is often
mixed with milder greens to produce
a nice balanced salad. It can also be
sautéed in olive oil. You can
substitute most any green for
arugula, but the closest matches are
endive, escarole, and dandelion
greens.
ARUGULA
Produce A thru C
APPLES
As of right now we currently don't
have any apples. We just planted
them in early 2010, but hopefully in
two years we will be in business...

The kind we planted are golden
dorsets and anna. They will be yellow
and green.
BEETS
Edible green leaves are attached to
the tapered round or oblong root
portions that we know as beets.
While we often think of beets having
a reddish-purple hue, some varieties
are white, golden-yellow or even
rainbow colored. The sweet taste of
beets reflects their high sugar
content making them an important
raw material for the production of
refined sugar; they have the highest
sugar content of all vegetables, yet
are very low in calories.
BROCCOLI
Broccoli is a member of the cabbage
family, and is closely related to
cauliflower. Its cultivation originated
in Italy. Broccolo, its Italian name,
means "cabbage sprout." Because of
its different components, broccoli
provides a range of tastes and
textures, from soft and flowery (the
floret) to fibrous and crunchy (the
stem and stalk).
BELL PEPPERS
Sweet peppers are plump, bell-shaped
vegetables featuring either three or four
lobes. They usually range in size from 2
to 5 inches in diameter, and 2 to 6
inches in length. Inside the thick flesh
is an inner cavity with edible bitter
seeds and a white spongy core. Bell
peppers are not 'hot'. They contain a
recessive gene that eliminates  the
compound responsible for the heat
found in other peppers.

We grow all colors...red, orange, yellow,
green, lavender, and chocolate....
CAULIFLOWER
Cauliflower and other cruciferous
vegetables, such as broccoli,
cabbage, and kale, contain
compounds that may help prevent
cancer. These compounds appear to
stop enzymes from activating
cancer-causing agents in the body,
and they increase the activity of
enzymes that disable and eliminate
carcinogens.
CARROTS
Carrots are an excellent source of
antioxidant compounds, and the
richest vegetable source of the
pro-vitamin A carotenes. Carrots'
antioxidant compounds help protect
against cardiovascular disease and
cancer and also promote good vision,
especially night vision.
We grow orange, yellow and purple
carrots.
CANTALOUPES
Although they have become
increasingly available
throughout the year, their
season runs from June
through August when they are
at their best.
Cantaloupes are an excellent
source of vitamins A and C.
CORN
Although corn is now available in
markets year-round, it is the locally
grown varieties that you can
purchase during the summer months
that not only tastes the best but are
usually the least expensive.

Corn grows in "ears," each of which
is covered in rows of kernels that are
then protected by the silk-like threads
called "corn silk" and encased in a
husk.
CUCUMBERS
Cucumbers are one of the vegetables
that we will have throughout the year.
We grow them in the summer in the
field with mostly pickling cucumber
varieties. In the winter months we
grow them in the greenhouse and
use the Burpless-English varieties.