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Veggies plus

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  • [microgreens mix]
    Tasty and good for you, this version of microgreens includes a mix of plant types. Use like sprouts, as a garnish, or sprinkled over a main course. Micros don't last like larger leaves; plan to use within 3 or 4 days.
  • Pea Shoots, small bag
    Pea shoots are often used as a garnish or addition. They don't need to be cooked, and have a surprising, fresh pea taste.
  • [sunflower shoots]
    Fresh sunflower-seed taste, can be used as garnish, added to salad, or eaten by the handful!
  • [arugula]
    The spicy, peppery mustard-like green with a distinct bite that you probably either love or hate. Assuming the former, add to salads or sandwiches!
  • [chard, mixed, young]
    Tender, tasty, colorful mixed chard leaves.
  • [upland cress]
    We're #1! Dark green, this cress is closely related to watercress, the CDC's #1 most-nutritious vegetable!
  • NEW!  WILD Dandelion, small bag [Organic]
    Wild dandelions are probably even more nutritious than our cultivated varieties.
  • [young lacinato kale]
    Still the most popular green around! Stir-fry it, add it to a salad, make chips, eat it raw. Kale shake, anyone?
  • [young spinach]
    #5 on CDC's new "Powerhouse Fruits & Vegetables" list, smallish spinach leaves are especially nice for salads, larger ones for cooking lightly.
  • NEW!  Big Bag o' Spinach, ~ lb.
    Lots of tender spinach leaves. Fresh from the garden.
  • [stir fry greens]
    Mix of colorful, tasty young leaves for stir-fries (may include kale, beets, chard, mustard, dandelion and more)! Whatever looks good when we go out to pick on Friday morning).
  • Winter Bibb Lettuce
    NOTE... Some weeks it is on the small side. Greenhouse-grown; hydroponic.
  • [Italian dandelion]
    Dandelions are tasty (but bitter) and incredibly good for you. There are lots of ways to counteract the bitterness if that's not your thing.
  • [new cabbage]
    Cabbage is having a come-back in popularity, in part due to its health advantages. And besides being extremely good for you, there are numerous recipes proving that it can also be a quite tasty “modern” dish.
  • [XSM purple cabbage]
    Cabbage is having a come-back in popularity, in part due to its health advantages. And besides being extremely good for you, there are numerous recipes proving that it can also be a quite tasty “modern” dish.
  • NEW! Asparagus, ½ lb. bunch
    This is the start of the season!
  • [appaloosa dry beans]
    A beautiful, heirloom variety of bean with good, rich flavor. Includes cooking instructions.
  • [dry beans, calypso]
    Originally from the Carribean, these black and white beans (aka Yin-Yang beans) they taste like a milder version of cannelini beans, that is, just a little bit “nutty.” Includes cooking instructions.
  • [Cannelini dry beans]
    These white beans taste somewhat “nutty” and have a smooth and creamy texture. Includes cooking instructions.
  • [jacobs cattle beans]
    These kidney-shaped dry beans are white and maroon, with speckles. They have a slightly fruity and nutty taste. Includes cooking instructions.
  • [red beet roots]
    A very tasty and nutritious food, red beet roots can be prepared in numerous ways, all resulting in delicious tastes far-removed from what you may remember eating out of a can as a child.
  • [orange carrots]
    Everyone knows carrots are good for you, but not everyone appreciates how tasty they can be, especially braised or roasted and topped with herbs. They pair especially well with parsnips.
  • [XL carrots]
    Seconds quality of standard table carrots, for juicing, roasting, or trimming and eating as normal.
  • [celeriac]
    Celeriac is aka celery root. Peel the bumpy skin, then use the roots roasted, grated or mixed into mashed potatoes (~25% celeriac, 75% potatoes) for great flavor.
  • [celeriac]
    LG Celeriac [Organic]
    $6.60 $6.00
    Celeriac is aka celery root. Peel the bumpy skin, then use the roots roasted, grated or mixed into mashed potatoes (~25% celeriac, 75% potatoes) for great flavor.
  • [bun small garlic greens]
    About the size of scallions and similar in use, but with garlic taste.
  • [LG garlic]
    Cured hardneck garlic has the best flavor of all! It is cured (dried) now and doesn't need to be refrigerated, unless you prefer that.
  • [med hardneck]
    Cured hardneck garlic has the best flavor of all! It is cured (dried) now and doesn't need to be refrigerated, unless you prefer that.
  • END! Horseradish, ~ 1/4 lb. [Organic]
    A small quantity of potent horseradish roots. A quarter pound will go a long way with horseradish!
  • [jerusalem artichokes]
    Also known as Sunchokes, Jerusalem artichokes are sweet, nutty and crispy, and reminiscent of water chestnuts.
  • [small yellow onions]
    Small onions.
  • [white onions]
    Onions, the one vegetable you never want to be without!
  • [onions, seconds]
    SECONDS onions can be tricky, as what you see on the outside isn't always what you get on the inside. To make up for this, we're giving 3 pounds of seconds for half price instead of only 2 pounds. Hope you're okay with that.
  • Parsnips, ~ lb. [Organic]
    Closely related to carrots, compared to which they are even sweeter, are great in soup or roasted.
  • [parsnip soup]
    This is a quick and easy, creamy winter comfort food, one of our favorites. The kit includes parsnips, apples, a medium onion and some fresh parsley. You'll need to add curry-type spices, stock and cream.
  • END! DRIED 'Red Rocket' Cayenne Peppers [no spray]
    A bag of three 5- to 6-inch-long dried cayenne peppers from our summer crop, which Chris dried when they reached full size. Cayennes are quite hot, especially the seeds.
  • NEW! BUNCHED Red Radishes [Organic]
    Crisp red radishes for salad or snacking.
  • [black Spanish radishes]
    “Nero Tondo” black Spanish radishes are larger than typical red radishes, black-skinned with white flesh, often somewhat hot. Eat raw or cook lightly.
  • [watermelon radish(es)]
    Beautiful and tasty, watermelon radishes are great for salads, snacks, or roasted roots.
  • [wild ramps]
    Gathered wild by one of our Co-op neighbors along their creek.
  • [rhubarb]
    Tart and tangy; great for sauce or pies.
  • [scallions]
    Eat the whole thing, from tip to tip, raw or cooked.
  • [sweet potatoes]
    Beauregard orange sweet potatoes. Delicious and good for you! We're close to the end for the season, so please make some allowances for quality.
  • [finger sweet potatoes]
    Little Beauregard orange sweet potatoes. Delicious and good for you!
  • [red HH tomatoes]
    Red hothouse tomatoes from the Martin's greenhouse, picked red-ripe.
  • [purple top turnips]
    Often overlooked as being an old-fashioned country food, turnips can be surprisingly tasty and are very healthy sources of many vitamins as well. Use roasted, mashed or in soup.
  • [turnip-soup-cooked]
    Two pounds of nice purple-top turnips, one onion, a little parsley. If you think you don't like turnips, this soup could change your mind! Best if you use stock instead of water.
  • [seconds, roots, kit]
    Three-plus pounds of seconds roots, several seconds garlic cloves and some herb, plus a recipe sheet to make a tasty panful of roasted roots. Help avoid food waste by helping us use up good food that is not “perfect.”
  • [crimini, .5 lb]
    Criminis (aka Creminis) are also know as “Baby 'Bellas.” (And yes, we know mushrooms aren't vegetables.)
  • [crimini, lb]
    Criminis (aka Creminis) are also know as “Baby 'Bellas.” (And yes, we know mushrooms aren't vegetables.)
  • [mushroom oyster blue]
    Beautiful blue-ish gray (more gray/brown than blue) fan-shaped mushrooms. Taste vaguely of oysters. Grown at Lakewood Farm, where Don has 20 years of experience growing mushrooms.

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