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"Greens" is a very diverse category of plants that encompasses all plants that produce a green leaf that you eat (instead of say, a seed pod or a fruit). Most greens can be eaten at any stage of growth from sprout (aka microgreen) to baby leaf to full grown and flowering. Arugula is a great example of the versatility in age, harvest & cooking method of a typical green. Arugula can be eaten raw as a microgreen at just 8-10 days old, or planted less densely and harvested "cut and come again" style for baby salad leaves at 21 days old, or it can be planted at 1 plant per square foot and allowed to mature for large spicy cooking leaf production. 

We sell cool weather greens like lettuce and kale through March and then we switch up our inventory to be heavy on the mustards, asian greens, and unique perennials that do well in our increasingly hot spring and early summer months.