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Beets—red, chiogga, heirloom

Bok choy

Broccoli—green, romanesco

Cabbage—green, napa/chinese, cone

Carrots—orange/yellow/red

Cauliflower

Citrus—pink/red/white grapefruit, orange, tangerine, sour orange, calamondin, juices

Cucumbers—mini seedless

Fennel

Garlic—chives, gar-leeks, scapes

Greens—kale, collards, mustards, arugula, chard, mizuna, asian stir fry mix, escarole, dandelion, sorrel, spinach, radicchio

Herbs—cress, cilantro, curly/flat parsley, dill, mint, tumeric, basil, chives, rosemary, thyme

Kohlrabi—green/purple

Lettuce—salad mix, red/green romaine and leaf lettuce, crispy frill, bibb, buttercrunch, frissee

Mushrooms—shiitake

Onions—white, white/red scallions, spring

Peas—snow, sugar snap

Peppers—red/green/orange/yellow sweet bell, jalepeno, poblano

Potatoes—white

Rutabaga

Radish—globe, daikon, french breakfast

Shoots, Sprouts and Microgreens

Strawberries

Tomatoes—grape, beefsteak, heirloom, green

Turnips—white, purple-topped

 

 

 

 

 

 

 

 

 

 

Local and Fresh—
Shiitake Mushrooms


        While they are native to East Asia, we
have to cultivate shiitake mushrooms. Fortunately, we have commercial growers in North Central Florida and it is possible for the patient home enthusiast to grow their own. Look for mushrooms and supplies at the farmers markets!