Produce D thru H
DANDELION GREENS
Dandelion greens are best when they have just
emerged. The longer they are allowed to mature,
the more bitter they get, and some consumers
also prefer late summer and early fall greens to
summer greens, which tend to be fiercely bitter.
When used raw, dandelion greens complement
salads in the same way that chicory and endive
do, introducing a new layer of complexity and
flavor. Cooked, dandelion greens may be lightly
steamed or sautéed with other vegetables. Light
cooking is generally the way to go with
dandelion greens. If the greens are simply too
bitter to eat, boil them in several changes of fresh
water to leech out the bitterness.

The flowers can be fried, steamed, or used to
brew wines. Some people particularly enjoy the
flowers pickled as a condiment. The edible roots
can be roasted, boiled, and stir fried, and they go
well with naturally sweet root vegetables like
carrots and yams
EGGPLANT
In addition to featuring a host of
vitamins and minerals, eggplant also
contains important phytonutrients,
many which have antioxidant activity.

Eggplants grow in a variety of
shapes, sizes, and colors. The main
colors being light green, white, and
the most popular purple.
Green beans are an excellent source of
vitamin C, vitamin K and manganese.
Plus green beans are very good source
of vitamin A.

Green beans are not just green, they
can also be yellow and purple. We grow
all three colors in the field. And
although greenbeans can be grown
hydroponically, we have not attempted
that yet.
DANDELION GREENS
GREEN BEANS
HONEY-DEW MELONS
Honeydew melons are low in
Sodium, and very low in
Saturated Fat and Cholesterol.
Honeydews are a good source
of Vitamin B6, Folate and
Potassium, and a very good
source of Vitamin C.

They are the sweetest of all the
melons.
HERBS
Herbs are one of the things that we will
pretty much have year-round. If we are
not growing them in the fields we will
most likely be growing them in the
greenhouse.

The herbs we grow are:
BASIL

Basil is the most popular of our
herbs. We grow regular basil
along with many other varieties
which include:

Purple, Lemon, Lime,
Cinnamon, Thai, and Sweet.
CHIVES

Chives are hardy, draught
tolerant, perennials, eight to
twenty inches tall, that grow in
clumps from underground
bulbs. The leaves are round and
hollow, similar to onions, but
smaller in diameter. In June or
July, chives produce large
round flower heads consisting
of purple to pink flowers.
MARJORAM

Marjoram is a somewhat
cold-sensitive perennial herb
or undershrub with sweet pine
and citrus flavors. Marjoram is
in the oregano family. I tried to
grow oregano for two years
with no success. Marjoram is
much easier to grow with a
very similar flavor.
SAGE

Sage has a slight peppery
flavor. In Western cooking, it is
used for flavoring fatty meats
(especially as a marinade),
cheeses ), and some drinks. In
the United States, Britain and
Flanders, sage is used with
onion for poultry or pork
stuffing and also in sauces.
It also has many medicinal
purposes.
SORREL

Common sorrel has been
cultivated for centuries. The
leaves may be puréed in soups
and sauces or added to salads
and shav; they have a flavour
that is similar to kiwi fruit or sour
wild strawberries. The plant's
sharp taste is due to ascorbic
acid.
HOT PEPPERS
This one's kind of obvious. It's a
pepper...and they're hot.

We grow peppers from mild to
atomic. The ones we grow are:

(In order from mild to HOTTT)

Padron
Busillis
Pablano
Serrano
Habanero
THYME
A
delicate looking herb with
a penetrating fragrance,
thyme is a wonderful
addition to bean, egg and
vegetable dishes
Thyme has a long history of
use in natural medicine in
connection with chest and
respiratory problems
including coughs,
bronchitis, and chest
congestion.
FENNEL
Fennel is composed of a
white or pale green bulb
from which closely
superimposed stalks are
arranged. The stalks are
topped with feathery green
leaves near which flowers
grow and produce fennel
seeds. The bulb, stalk,
leaves and seeds are all
edible.