Micro Green Blends

Our favorite micro greens blends turn sandwiches, tacos, and pizza into nutritional gourmet treats!  And a start to incorporating them into your meals and smoothies.

Micro greens are edible seedlings harvested when they are 2″ to 3″ tall.  These young seedlings contain phytonutrients and other health-promoting compounds and we’re finding out some varieties are more nutrient-dense than when harvested fully grown.

Growing micro greens combines color, texture, and flavors for an earthy tone.  Adding a Mildly Spicy Blend  brings together spicy accents to jazz up the combination.

Photo: Kim Mendoza

Heirloom Vegetables & Herbs

We love growing crops cherished from generation to generation.  In fact, a majority of our selections have been favorites in gardens around the world and probably inspired the classic dishes we enjoy today.  Over the years we’ve developed our personal favorites and our summer 2016 market season confirmed our choices… we couldn’t grow enough.

Some of our proven seasonal favorites:

Red onion –  Flat of Italy. Also know as a “cipollini” or “little onion” in Italian these onions are red and sweet. It produces very flattened small red bulbs that are great fresh or on the grill.  They’re hard to find in the stores so when the harvest comes we make sure to add them to every meal, and store some for enjoyment months down the line.  

Scallion – Ishikura.  A traditional Japanese onion that is still very popular.  It is used  in soups and salads and is an outstanding scallion.  We’ve seen these plants grow up to 3 feet -and only because we needed to harvest, so we didn’t let them go all the way!  They’ve been known to grow up to 6 feet.

Lettuce – Speckles.  Brought to America by the Mennonites 200 years ago from Germany and Holland.  This lettuce is sweet and buttery with apple green leaves speckled with red-brown flecks.  These are pretty and delicious as sandwich wraps and one of our favorite garden snacks. 

Cabbage – Tete Noire.  A traditional French variety that is seldom seen in american markets.  They grow into flavorful solid deep-red heads.  It’s simply good tossed with apple cider vinegar, salt, and pepper.  

Tomato – Black Krim.  A Russian variety that originated in Krim, a Crimean town on the Black Sea.  Features dark purple-black fruits with the flavor giving way to a smokiness that we find best fresh off the vine… (great in salads too if you don’t eat them all before you get home).

Photo: Kim Mendoza


We’ve always grown sunflowers, marigold, nasturtiums, and calendula as part of our plan to attract butterflies, bees, and other beneficial bugs to the garden.  This year we hope to have bouquets of colorful fragrant love from the garden.

Photo Ilana M.E. Maxwell

Stay tuned for 2021

Photo Mendoza + Dean

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