Our Produce

Our produce is always grown within a 100 mile radius of our customers.You can be assured of getting the best “local” produce and because of the care we give our plants you can be assured of getting the best tasting, freshest and most nutritious product available.

Butterhead Lettuce
Butterhead lettuce is the largest and best-flavored group of lettuces. Tender leaf lettuces form a tightly folded head with delicate buttery flavor. Butterhead lettuces have small, round, loosely formed heads with soft, buttery-textured leaves ranging from pale green on the outer leaves to pale yellow-green on the inner leaves. The flavor is sweet and succulent. Because the leaves are quite tender, they require gentle washing and handling.
Basil
The botanical name for basil is Ocimum basilicum. This aromatic herb is native to India, SE Asia, and NE Africa and is an important herb used in Italian and Thai cooking (and less significantly in other cuisines). Basil is "the" key ingredient in pesto.

Basil is now considered one of the most popular and widely used culinary herbs.
Arugula
Arugula is an aromatic salad green. It is also known as rocket, roquette, rugula and rucola, and is popular in Italian cuisine. How to grow, use, and store.
Like most salad greens, Arugula is very low in calories and is high in vitamins A and C. A 1/2 cup serving is two calories. Read on to learn more about how to use and even grow your own.
Swiss Chard
Swiss chard is related to the beet. The leafy portion is always green, while the stalk can be white, bright yellow, or a bright red. Swiss chard is nutritious. with Vitamin K, Vitamin A, Beta-carotene ,Magnesium. Swiss chard also provides part of your daily calcium requirements, and both calcium and magnesium help with bone health. Other important nutrients found in Swiss chard include Vitamin C, potassium, iron, and Vitamin E, riboflavin, Vitamin B6, and manganese
Red Romaine Lettuce
Red Romaine has been grown in the United States since the Pilgims. Red Romaine with a wonderful and tasty crunchy texture, and is perfect for use in Caesar salads. Considered an heirloom romaine (some times called “Cimmaron”)
Green Leaf
Green Leaf Lettuce is very low in Saturated Fat and Cholesterol. It's also a good source of Protein, Calcium, Magnesium and Phosphorus, and a great source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Thiamin, Riboflavin, Vitamin B6, Folate, Iron, Potassium and Manganese.
Red Leaf
Red Leaf Lettuce is a good source of Dietary Fiber, Calcium, Magnesium, Phosphorus and Selenium, and a great source of Vitamin A, Vitamin C, Vitamin K, Thiamin, Riboflavin, Vitamin B6, Folate, Iron, Potassium and Manganese.
Spinach
Spinach has a rightful reputation as being a very healthy vegetable to eat. It is known to be packed full of nutrients and is low in calories and fats. Perhaps one of the minerals that it is most associated with its iron; this is because of the popular cartoon show Popeye. 100g of spinach is enough to provide 25% of the average person’s daily intake of iron.