Basil—italian, thai, lemon, spicy bush
Beans—green, long, winged, shelled
butter/lima
Blueberries
Bok Choy/Pak Choi—green, baby
Carrots
Corn—yellow, white, silver queen
Cucumbers—mini seedless, slicers, Kirby
Eggplant—white/purple italian and asian
Garlic—elephant, chives
Herbs—basil, marjoram, lime leaf, parsley,
chives, rosemary, lemongrass,
tar-ragon, thyme, spearmint
Honey
Kale
Lettuce—spring mix
Melons—red/yellow/orange watermelon,
cantaloupe, crenshaw
Onions—yellow, sweet, scallions
Peas—white acre, zipper cream
Peppers—green/red sweet bell, jalapeno,
habanero, chocolate habanero,
sweet banana, scotch bonnet,
poblano
Potatoes—sweet, red, white
Radish—microgreens
Shoots—pea, corn, sunflower
Spinach—asian
Squash—summer, zucchini, round zucchini,
bi-color summer, white pattypan,
spaghetti, acorn, butternut,
delicata, marrow, crookneck
Sprouts—sunflower, mung, lentil, alfalfa
Sweet Potatoes
Tomatoes—beefsteak, grape, cluster,
green, heirloom, cherry, sungold
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Local and Fresh—
Fuzzy Melon
The outside has fuzzy hairs, the inside
looks like a seedless zucchini, and it’s not a
melon—it’s a member of the gourd family! Yes,
that’s the fuzzy melon, also know as mo gwa or
mo qua in Chinese cooking.
Unique for its ability to keep its shape
after cooking, fuzzy melon will take on the flavors
of any recipe and is great in spicy dishes.
Other than peeling before eating, this
veggie can be used interchangeably with
zucchini.
Used raw, as in the Sesame Slaw, it
keeps its
crunch even with dressing. Cooked with
mixed
veggies, it will keep its shape and add a
little texture
even if stewed or baked.
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