These veggies became a steamed meal for us that evening as well as a refrigerator marinade or “pickle” garnish for my spring rolls.  The cruciferous vegetables were lightly steamed until colors brightened and rolled in butter.  These tasted so good that we ate the entire lot that we steamed and kept adding more…mostly broccoli became my dinner that night.

I had cold infused some rose petals in a vinegar base that Mike made with allspice, giving it a nice color, and this became the marinade for small slices of all the veggies you see in the photos.  The cabbage became pink; the purple cauliflower and chartreuse romanesco all bounced off of each other nicely.  I cut the stalks of the Bright Lights chard like diced celery and the slices of the multi-colored carrot rounds were about the same size.  All together it made a nice chilled salad that was ready to adorn any plate.

Fresh Broccoli

Multi Color Chard

Shallots, Spring Onions, Red Spring Onions

Squash Blossoms and baby Zuchinni

Russian Kale

Premier Kale

Collard Greens

Raspberries

Bamboo Shoots

Coming Soon- Potatoes as far as you can see!

Potato Fields

Baby Potatoes

Planting Chard plugs in the beds

Walkin Greens Hoop House

We are still growing our salad mix and baby arugula watercress tatsoi lettuce and sorrels in the heated greenhouses, but now we have expanded our high tunnel greens production to bring you more vegetables and greens even earlier this season.

Check here for our most recent ‘Fresh Specials’ sheet -highlighting the freshest new items available in the coming week, and our full product listing. We are working at this very moment on new photos and tips for our entire line of ‘year round’ production . We will be working in our test kitchen producing videos with Chefs using our produce, herbs, and products. Got an idea?