Greens

(Eruca sativa) Astro is an arugula selected for a less deeply lobed (strap leaf) leaf shape and mild flavor. This variety is exceptionally vigorous, quick to germinate, and ready to cut as a baby leaf in just 3 weeks! We grow a lot of arugula at our farm and love...

(Brassica rapa) Prized in its homeland of Italy and by chefs worldwide, this broccoli relative is a culinary treat. Rather than a central crown ala broccoli, Cima di Rapa (aka rapini or broccoli raab) sends forth more graceful, smaller, and looser bud clusters. Plants branch extensively after the first harvest...

(Brassica rapa) I can’t think of a more vigorous vegetable in the garden than Prize Choi. From a tiny mustard seed to 1.5 lbs of food in a month and a half? Come on. Prize Choi delivers mild and succulent snow-white stems contrasted against deep green leaves. Delicious, lightly sautéed in...

Similar to the salad mix our customers loved at the farmers market, this mix contains a diverse blend of red, green, and speckled lettuces, mild Asian mustards, arugula, red spinach, amaranth, and other specialty greens intended for cut-and-come-again baby leaf salad. For a festive flair, try an addition of edible...

(Diplotaxis tenuifolia) Also known as “Sylvetta” or “Selvatica,” Rucola is a slower-growing, spicier relative of the more common cultivated arugula. Deeply lobed leaves grow in tight rosettes to about 6” in height and are well suited to cut-and-come-again cultivation. The flavor is deep and makes for lovely autumn salads. Cold...

(Brassica rapa) Tatsoi deserves a place in everyone’s garden! A very mild mustard, it is one of our go-to salad mix ingredients and an excellent braising/sauté green. Low growing and beautiful 10” rosettes of dark green, spoon-shaped leaves grow vigorously anytime throughout the season and get very sweet after frost....

This mix packs some heat, with some of our spicier greens added to the classic blend. Mixed red, green, and speckled lettuces, arugula, Wrinkled Crinkled Cress, and Ruby Streaks, amongst others. Not overwhelming by any means, but certainly friskier than the mild in its “cool” mustard heat. Like the above...

(Rumex sanguineus) Blood sorrel, also known as bloody dock or red-veined dock, is a striking bright green, red-veined herbaceous perennial, culinary green, and aromatic herb (12-18” tall/around) hardy all the way down to zone 4. One of the first greens to emerge in the spring, and last to go come...

(Lepidium sativum) One of Frank Morton’s most successful original varieties ever. A cross between ‘Persian’ and ‘curly’ cress, the result is a blistered, wrinkled lobed leaf that is held up high (to 3') for easy cutting on a relatively long stem. It's one of the spicier greens in our salad...

(Plantago coronopus) The name translates from Italian to “star grass”, an apt description of this lovely plant. Native to Europe’s rocky coastline, it is a seaside plant that thrives in cool, wet weather (sound familiar?) and even saline soils. It is a survivor to the extreme and no offense to...

(Diplotaxis erucoides) This relative to the more common salad arugula, remarkably mimics the complex taste and eating sensation of prepared wasabi (even the nasal cavity "freeze" when you overdo it) and has been one of our favorite discoveries of the past couple of years. With its horseradish-like "cool heat," it...

(Brassica rapa) A mild early-late season Japanese mustard with graceful, deeply cut, fernlike leaves on vigorous upright plants. Very prolific and visually beautiful mounding plants. An essential part of any baby salad mix and a stand-alone vegetable for braising and stir-fries. All sweet with none of the mustard spiciness. Very...

The perfect ingredients for stir-fries, pizza toppings, quiches, hearty raw salads, and tossed into your mesclun or lettuce mixes. A colorful mix of Red Russian kale, Dazzling blue kale, Bok Choi, tatsoi, Ruby Streaks, Rainbow Chard and Mizuna. Can be cut as baby leaf for a tender addition, let to...

(Brassica juncea) This spicy little number found its way into our salad mix several years back. Delicate deeply lobed leaves and rich purple color (a la “Osaka Purple” but more uniformly colored) add a unique color/texture combo for baby greens. The flavor is fairly fiery in the mustard sense and...

(B. juncea) It’s been a rather long time since we added a mustard to our offerings, so you already know it must be a winner! Intensely lacey chartreuse green leaves with a mildly spicy kick and sweet undertones when cooked. Fast-growing mustard great for baby greens all the way to...

(Amaranthus sp.) We’ve grown ornamental amaranths for many years, and while we’ve long known them to be nutrient-dense greens (as well as beautiful blooms), we hadn't really pursued much of a culinary relationship with the plant. This variety was shared with us by fellow seedsman/breeder Jay Bost of Go Farm...

(Brassica rapa) We're trying to crack the code for what it will take to popularize the gloriousness that is Cima di Rapa to a North American audience. Cima di Rapa (also known as 'rapini' and 'broccoli raab') is a popular staple of Italian cuisine in the fall, especially in the central...