Crop Guide

Everything you need to know about storing, preparing, and enjoying our produce

From storage tips to recipe ideas, find everything you need to make the most of your fresh produce. Each guide includes preparation techniques, flavor pairings, and insider tips from our farming experience.

Bok Choy

Tender, mild cabbage/leafy green with crisp stems and soft leaves

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Cilantro

Bright, citrusy, and slightly peppery herb with tender leaves and flavorful stems

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Dill

Bright, grassy, and aromatic herb with feathery leaves and citrusy-anise flavor

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Fennel

Young, tender fennel bulbs with crisp layers, mild anise bite, and aromatic fronds

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Garlic Scapes

Flower stalks of hardneck garlic with fresh, sweet, grassy garlic flavor

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Green Garlic

Young garlic pulled before the bulb forms, with milder flavor than mature garlic

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Green Onions

Versatile onions with sharp white bulbs and mild green tops, providing two ingredients in one

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Hakurei Turnips

Mild, sweet, and juicy turnips perfect for eating raw, with edible greens

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Head Lettuce

Crisp, sweet lettuce heads with varying textures from mild iceberg to tender butterhead

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Kale

Nutrient-dense leafy greens, from tender baby kale to robust winter varieties

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Kohlrabi

Crisp, juicy bulbs with mild cabbage-potato flavor and edible greens

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Komatsuna

Tender Asian green with juicy bok choy crunch and fresh broccoli-like flavor

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Lovage

Bold, celery-like herb with hints of parsley and anise

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Radishes

Crisp roots with peppery bite that mellow when cooked, plus edible greens

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Salad Lettuce

Mix of Salanova-style lettuce leaves with loft, crunch, and character

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Snap Peas

Crunchy, sweet pods you can eat whole with fresh 'green candy' sweetness

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Swiss Chard

Earthy greens with edible stems that become silky and sweet when cooked

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Tatsoi

Spoon-shaped Asian green with flavor ranging from mild spinach-like to robust mustard notes

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Tomatoes

Sun-ripened tomatoes bursting with flavor, harvested at peak ripeness for the best taste

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