Arugula
This delicate, peppery green brightens up salads and dressings with its punchy flavor, ranging from mild to pungent throughout the year.
Basil
This deeply sweet aromatic herb is a delicate summer treat for just a few months out of each season, brightening salads, pestos, and sauces wherever it goes.
Beets
Known for their deep red color and sweet, earthy flavor, beets can brighten up any dish! From golden to chioggia to cylindrical beets, each variety has its own unique color, shape, and flavor to appreciate and enjoy.
Brussels Sprouts
These delicious mini cabbages lost their bitter quality in the 90’s and are such a seasonal treat! They add a sweet crunch to raw salads, and roast up to crispy, buttery, nutty perfection.
Carrots
After getting carrots in your CSA, you'll never want to go back to grocery store carrots again! Farm carrots are delicious enough to be the star of the show, not just a supporting role
Cauliflower
From white to purple to green and orange, this sweet, tender cousin of broccoli is known for its versatility. Roast, sauté, puree, or enjoy raw with dip!
Celeriac
This wonky root cousin of celery has a wonderfully savory chicken-soup flavor, tasting like both celery and potato at once. Use it in any way that you’d use a potato to elevate the richness of any cozy winter dish.
Collards
These rich, hardy cousins of kale become melt-in-your mouth creamy delicious when cooked down, are incredibly nutrient-dense, and the large round leaves are perfect for stuffing and making wraps.
Cucumber
The common cucumber is such a crisp, crunchy, refreshing spring and summer treat. Cukes are so satisfying munched whole or served with dip, sliced into salads, or fermented into entirely new creations.
Cushaw Squash
This green and white striped winter squash is native to the Americas, quite similar in flavor to pumpkin, and is known for its large size and crooked-neck shape.
Daikon Radish
This long radish packs a mild-to-spicy punch and comes in white, green, purple, and pink varieties, it's length making it perfect for easy chopping.
Delicata Squash
This small squash is known for its stunning stripes, sweet flavor, and delicate no-peel skin. Delicata is perfect for stuffing and roasting, or sautéing in half-moon shapes in the frying pan.
Eggplant
With a texture and savory flavor more similar to a mushroom than a vegetable, eggplant is incredibly versatile and serves as a perfect meat alternative packed with umami.
Fava Beans
These cold-hardy, large, late spring broad beans have thick pods that can be enjoyed roasted whole like edamame when young and tender, or you can remove pods and outer skins for a super tender fresh green bean.
Fennel
This sweet and aromatic bulb is crisp when enjoyed raw and so rich when caramelized. Fennel is a wonderful addition to slaws, salads, pastas, and more!
Frisée Endive
This crisp salad green is known for its frilly leaves and crunchy bitter-sweet blanched inner greens, perfect to toss up with other greens or enjoy on its own.
Green Beans
Tender young beans come in many different shapes and colors and are high in protein. Enjoy all summer long both raw and cooked for filling stir-fries, salads, soups, and pickles.
Hubbard Squash
Hubbard has a moist, creamy texture and sweet, nutty flavor that makes it wonderful for creamy soups, purees, and pies
Kale
This hardy Brassica green is in its prime during the fall and winter months, as it gets sweeter and more tender the colder it gets outside.
Kohlrabi
This enlarged Brassica stem is sweet and crunchy like jícama, and can be enjoyed raw in slaws, roasted up, or even served as crispy fries.
Long Island Cheese Pumpkin
The Long Island Cheese Pumpkin is a classic heirloom variety known for its creamy texture, sweet flavor, and iconic cheese-wheel shape. A favorite for pies, soups, and roasting, this pumpkin is as versatile as it is beautiful.
Nettles
Stinging nettles pop up near bodies of water each spring and are packed with vitamins and minerals. From nettle tea to nettle pesto to nettle lasagne and more, these special plants must be handled with care but are beyond worth it!
Poblanos
This warm pepper has a rich, savory flavor that develops throughout the season. Poblanos are the perfect pepper for just about any savory dish!
Potatoes
The humble potato comes in many different shapes, sizes, colors, and textures and has been an incredibly important starch in diets all over the world. Roast them, boil them, put them in a stew! Potatoes make the world go round.
Purple Sprouting Broccoli
With long tender shoots that can be roasted or sautéed just like you would asparagus, PSB is the perfect snack or side that requires no chopping and can be enjoyed as a finger food.
Raab
The tender flowering stalks of overwintered brassicas (kale, bok choy, mustards, cabbage, collards, arugula, turnip, etc.) can be eaten just like broccoli and are such a special fleeting spring treat! Sometimes the florets open showing 4-petaled yellow or white edible flowers.
Radicchio
This bitter-sweet green is dense like cabbage, crunchy like romaine lettuce, and gets sweeter with each frosty night. Radicchio comes in many different shapes and colors and is the star of winter salads in the Pacific Northwest.
Spaghetti Squash
This winter squash is known for its stringy flesh that you can use as a healthy alternative to spaghetti noodles
Spinach
This classic tender green is easy to slide into almost any meal with barely any prep. Spinach is a superfood is packed vitamins and minerals and is never a bad idea to add to any meal.
Spring Onions
These sweet, tender young onions are harvested in the spring before they size up and come with an abundance of rich edible greens.
Sugar Snap Peas
Crisp, plump, sweet sugar snap peas are one of the best refreshing treats that spring has to offer. Enjoy raw as a snack, chopped into salads, or stir-fried in savory dishes.
Sunchokes
This knobby tuber is related to sunflowers and are available almost year round. They cook up just like a potato but nuttier and so nutritious!
Tomatillos
Tomatillos are similar to tomatoes but with a firmer texture, more acidic flavor, and of course they grow within a delicate papery husk. Mostly green but sometimes purple, tomatillos are a bright and flavorful staple in many households throughout the Americas.
Tomatoes
From luscious heirlooms to rich romas and bright red slicers, tomatoes are the base of so many cuisines around the world. For many farmers, tomatoes are the most important crop of the year.
Watercress
This delicate mustard green has a mild peppery punch, perfect for salads, soups, and sautés. Also known as berro, watercress is one of many quelites, highly nutrient dense native greens that grow wild along waterways throughout the Americas.