Salads and Greens

Green Kale

Green Kale

Kale has a strong and earthy taste. The leaves are dry, tough, crunchy, and strong tasting. It is a hearty leafy green, yet it is not spicy like arugula. Young kale has softer, thinner leaves with a mild taste

Cauliflower

Cauliflower

Cauliflower has a sweet and nutty flavor with bitter undertones. The texture is quite crunchy and the flavor is mild which makes it perfect for many recipes. Although,.it can go bad or become bitter if it's overcooked.

Buttercrunch Lettuce

Buttercrunch Lettuce

As far as leaf lettuce varieties go, buttercrunch lettuce sets the standard for melt-in-your-mouth flavor and texture. Seeds are quick to germinate, plants are slow to bolt, and the taste is sweet, mild, and complex

Brussel Sprouts

Brussel Sprouts

Nutty and savory, crunchy and soft, they deserve some serious love. The key is knowing how to cook them. If you've only ever eaten them boiled, steamed or microwaved, it's quite possible you hate Brussels sprouts for their bitter flavor and limp texture

Salad Bowl Mix

Salad Bowl Mix

A great mix of lettuce varieties works best in making salads.

Red Salad Bowl

Red Salad Bowl

Red Salad Bowl is best grown during the cooler portions of the growing season in spring or fall, though it is slow to bolt in warmer conditions. The leaves are commonly used in salads, and can first be harvested as baby greens approximately 25 days after germinating.

Russian Red Kale

Russian Red Kale

This variety is easily recognized by its richly colored burgundy stems and purple tinted leaves. They are flat and toothed like an oak leaf with an overall dark green color and deep red veins. Red Russian kale offers a mild nutty flavor that is slightly sweet and earthy with a hearty texture

Celery

Celery

Celery is both mild and strong at the same time. It's watery, but it's also salty in an unusual way with a lingering bitterness. Celery also has a green sort of taste the same way spinach does

Dill

Dill

Dill tastes grassy with a bit of anise-like licorice flavor. Be aware that once the weather turns hot, dill plants flower or "bolt." This bolting changes the flavor of the leaves, making them less aromatic and more bitter.

Swiss Chard

Swiss Chard

Swiss chard leaves are tender and have a taste similar to beet greens and spinach. While some may find the leaves slightly bitter, they are less vegetal in flavor than kale. The crunchy stems are slightly sweet and have a similar taste and texture with bok choy stems.

Collards

Collards

Collard greens are mild, earthy, and delicious when treated well. They have broad leaves with solid, firm veins running through them. They have a strong, vegetal flavor and a remarkably hearty texture

Broccoli

Broccoli

With thick, crisp stalks topped with rounded green florets, broccoli has a grassy, earthy flavor that's mildly bitter. And while we most often reach for the florets, the whole plant is edible.

Cheddar Cauliflower

Cauliflower Cheddar

The domed heads measure about 4 to 7 inches wide and are very heavy. For the best orange color, keep the heads untied during growth. Cheddar is just as easy to grow as other Cauliflower, and you'll be delighted with the dense texture and rich flavor!

Red Cabbage

Red Cabbage

Raw leaves are somewhat peppery in flavor, but the cabbage gets sweeter as it cooks. Red Cabbage – Similar to green cabbage, but with dark reddish-purple leaves. The flavor is a little deeper and earthier. Pick heads that are tight and heavy for their size, and slice it thinly for any preparation

Arugula

Stone Cabbage

Stone Cabbage

The outer leaves range from dark to pale green while the inside is pale green or white. When raw, its texture is somewhat rubbery and its flavor kind of peppery but once cooked, the green cabbage softens and takes on a sweeter taste