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Bananas—raja puri, dwarf orinoco

Beans—long, green, roma

Berries—blueberries, blackberries

Brussels Sprouts

Cabbage—green, napa, red

Carrots—orange, red, yellow

Coconuts

Corn—silver, bi-color, triple-sweet

Cucumbers—mini seedless, pickling

Eggplant—white/purple/heirloom italian, thai, japanese, fairy tale baby, green

Fennel

Greens—chard, kale, lemon sorrel

Greens with roots—rutabaga, parsnips, beets, carrots, radish

Herbs—lime leaf, thyme, mint, garlic chives, sage, oregano, rosemary, italian/purple/lemon/thai basil

Kohlrabi—green, purple

Leeks

Lettuce—red/green butterhead, romaine

Melons—cantaloupe, watermelon, crenshaw, sun jewel, sugar cube

Mushrooms—shiitake

Okra

Onions—red/white scallions, white/red, sweet

Peaches

Peas—pink eye purple hull, back eye, acre

Peppers—red/green/yellow/orange sweet bell, variety hot

Potatoes—white, red new, fingerling, purple, sweet

Shoots, Sprouts and Microgreens

Squash—zucchini, pattypan, yellow crookneck, acorn, butternut

Tomatoes—grape, beefsteak, heirloom, cherry, plum

Turmeric

Local and Fresh—
Sweet/Hot Peppers


        Many varieties of local sweet and hot
peppers are available until coldest winter.