Fresh for the Picking

A guide to our produce currently being harvested


DSC_2754Scientific Name: Brassica oleracea, italica variety

Origin: Eastern Mediterranean

Grown: Cool weather, harvested before flower has turned yellow

Taste: slightly bitter

Usage: Eaten as a side steamed, sautéed, or roasted, or raw with hummus as a snack.

Fun Fact: How broccoli tastes differs from person to person, depending on their gene for bitterness taste receptors.


Scientific Name: Daucus carota subsp. sativus

DSC_2724Origin: Persia

Grown: Cool weather in full sun

Taste: Crisp when raw and sweet, especially when cooked

Usage: Added to soups, salads, carotte julienne

Fun Fact: They are more nutritious cooked than raw.


DSC_2749Scientific Name: Brassica Oleracea

Origin: Northeast Mediterranean

Grown: Cool weather

Taste: Similar to broccoli, but with a hint of nuttiness

Usage: Pickled, raw, roasted

Fun Fact: Cauliflower contain a compound, sulphuraphane, that is able to kill cancer stem cells and slow tumor growth.


cilScientific Name: Coriandrum sativum

Origin: Southern Europe, Northern Africa, and Western Asia

Grown: Cool environments

Taste: To some zesty and fresh, to others like soap

Usage: Mexican, Chinese, Thai, and Indian cuisine

Fun Fact: Chances are if you hate cilantro, it’s because you have genes that key into “soapy” odors from the plant.

Collard Greens

DSC_3258Scientific Name: Brassica Oleracea c. Acephala Group

Origin: Mediterranean region

Grown: Year-round across the country, but taste best in cold seasons

Taste: Bitter

Usage: Southern side dishes, sautéed with cured meats or sugar to combat the bitterness

Fun Fact: Like black eyed peas, collard greens are eaten on New Year’s Day for good luck since the leaves resemble (and symbolize) money.


dillScientific Name: Anethum graveolens

Origin: Possibly Mediterranean region

Grown: Sunny, mild climates

Taste: Aromatic and slightly sour, similar to caraway

Usage: Herb for flavoring fish, meats, tzatziki sauce, and dill pickles

Fun Fact: In ancient Greece, athletes would rub oil extracted from dill on their bodies as a muscle toner.

Green Onion

Scientific Name: Allium cepa

Origin: Unknown

Grown: Grown in a vast number of regions and climates year-round

Taste: Less pungent than regular onions

Usage: Largely used in Chinese and Japanese cuisine

Fun Fact: Green onions can come from any variety of onion, they are just harvested before they have bulbed.


Lacinato Kale

DSC_2716Scientific Name: Brassica oleracea var. Lacinto

Origin: Italy

Grown: Full sun and cold weather

Taste: Bitter and earthy, though less so than other varieties of kale; hearty in texture

Usage: Tuscan cuisine, soups, sautéed

Fun Fact: This variety goes by many other names as well, including Lacinto kale, cavolo kale, black kale, Italian kale, and Palm Tree kale.


DSC_3095Scientific Name: Lavandula

Origin: Africa, Europe, and Asia

Grown: Temperate, dry climates

Taste: Floral and aromatic

Usage: Dried lavender flowers can be used in a variety of recipes, though generally desserts and beverages. It’s essential oils can also be extracted for medical or relaxation purposes.

Fun Fact: Fine honey is made from bees who use the lavender flowers’ nectar.

Mint (var. Doublemint)

DSC_2316Scientific Name: Mentha var. Doublemint

Origin: Mediterranean

Grown: Shady, moist areas

Taste: Fresh and aromatic

Usage: Teas, garnishes, infused drinks, salads

Fun Fact: Commonly used in medicine, especially for nausea and headaches

Mustard Greens

DSC_2713Scientific Name: Brassica juncea

Origin: India

Grown: Moist and cool environments

Taste: Pungent, bitter

Usage: Southern and Asian cuisines; sautéed or mixed in a salad

Fun Fact: These are able to clean up hazardous waste soil by absorbing and withstanding heavy metals like lead. 


DSC_2312Scientific Name: Origanum vulgare

Origin: Western Eurasia

Grown: Warm, temperate climates

Taste: Warm, aromatic, and savory

Usage: Italian cuisine, meat flavoring, added to roasted vegetables

Fun Fact: Historically, Oregano was used to treat maladies such as sore throat, gastrointestinal ailments, and respiratory issues.


DSC_2720Scientific Name: Raphanus savinus

Origin: Possibly southeast Asia

Grown: Sunny, yet cool climates

Taste: Slightly bitter and peppery (sometimes very spicy!) with a crunchy texture

Usage: Usually eaten raw in salads

Fun Fact: Though radishes may taste spicy, they actually have no true spiciness in them since they don’t contain capsaicin, like chili peppers. Instead, a mixture of enzymes is released to produce a kick, but only when the radish is bitten into.

Red Russian Kale

DSC_2305Scientific Name: Brassica napus

Origin: Northern Eurasia

Grown: Year-round across the country, but taste best in cold seasons

Taste: Milder than other kales

Usage: Salad base, soups, casseroles, sautéed as a side

Fun Fact: Has a long ethnic heritage, compared to other varieties. To obtain the Red Russian variety, first cross-pollinate Chinese cabbage and European kale. This yields a Siberian kale, which is then crossed with black mustard to achieve a Red Russian.


DSC_1037Scientific name: Rosmarinus officinalis
Origin: Mediterranean

Grown: Warm and cool drought-ridden climates

Taste: Earthy and aromatic

Usage: Flavoring foods, especially meats and Italian dishes

Fun Fact: Was once thought to be a love charm

Sugar Daddy Snap Peas

DSC_0830Scientific Name: Pisum sativum var. macrocarpon

Origin: Mediterranean region

Grown: Sunny, yet cool environments with a trellis

Taste: Sweet with a crunchy texture

Usage: Can be stir-fried or steamed, as well as eaten raw in salads

Fun Fact: It is a cross between snow peas and green peas.

Swiss Chard

DSC_0853Scientific Name: Beta vulgaris

Origin: Mediterranean

Grown: Cool or warm climates

Taste: Subtly bitter and salty

Usage: Smoothies, sautéed, soups

Fun Fact: Is called Swiss Chard (instead of Mediterranean Chard) because of the Swiss botanist who named it