List of winter/spring season vegetables:
Swiss chard, rainbow chard, radicchio, cauliflower, Bordeaux spinach, collard greens, green cabbage, red leaf lettuce, rainbow Tuscan kale, red Russian kale, lacinato kale, curly kale, Asian mustard greens, red leaf lettuce, green leaf lettuce, rosemary, cilantro, broccoli, kohlrabi, red cabbage, butter lettuce, Romaine lettuce, radishes, parsley, different carrot varieties, Brussel sprouts, red beets, Chinese spinach, vegetable amaranth, leeks, scallions.
Fruit: Strawberries, citrus varieties – tangelos, novas, satsumas, meyer lemons, eureka lemons, blood oranges, navel oranges, Valencia oranges, tangerines; Hass, fuerte, bacon and reed avocados.
List of summer/fall season vegetables:
Zucchini squash – yellow and green, butternut squash, pattypan squash, Romaine lettuce, bell peppers of all colors, jalapeños, banana peppers, Anaheim peppers, stuffing tomatoes, heirloom tomatoes, red leaf lettuce, green leaf lettuce, orange-, white-, red carrots, 2 different kinds of beets, freckled romaine, red butter lettuce, pink radishes, bordeaux spinach, New Zealand spinach, amaranth/Chinese spinach, onions, rosemary, basil, thyme, parsley, red and white sweet potatoes, red heirloom okra, eggplant, Japanese heirloom cucumber, corn, cantaloupes, honeydew melons.
8 to 14 different items every week
Fall season fruits:
Grapes, persimmons, fuji apples, bartlett pears, Chinese pears, plums, apricots, peaches, pomegranates,
Always in season our grass-fed beef, pastured eggs, raw honey, organic olive oil, organic coffee, and more!