Ordering is easier than ever! Enjoy an assortment of the freshest produce in season. Great for households of 4-6.
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Ordering is easier than ever! Enjoy an assortment of the freshest produce in season. Great for households of 4-6. more

Ordering is easier than ever! Enjoy an assortment of the freshest produce in season. Great for households of 2-4.
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Ordering is easier than ever! Enjoy an assortment of the freshest produce in season. Great for households of 2-4. more

Ordering is easier than ever! Enjoy an assortment of the freshest produce in season. Great for households of 1-2.
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Ordering is easier than ever! Enjoy an assortment of the freshest produce in season. Great for households of 1-2. more

Aloe leaf perfect for juicing or skin applications.

I like to add a few leaves to a salad but my favorite use is to add to spaghetti right before it is finished cooking, just enough heat to let the leaves wilt. It is also good when making home made pizza or any Italian/tomato based dish. Arugula adds an awesome herbal flavor!
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I like to add a few leaves to a salad but my favorite use is to add to spaghetti right ... more

Enjoy this tasty food in a salad, soup, sandwich, as a side dish, or in your favorite recipe. Organically grown at Blumenberry Farms in Sarasota, FL.
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Enjoy this tasty food in a salad, soup, sandwich, as a side dish, or in your favorite recipe. Organically grown ... more

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Chefs love their gourmet size and gorgeous presentation. Rich red to beautiful burgundy, baby bulls blood bunch beets are "unbeetable" when it comes to vibrant color and delicious flavor. Perfect size for roasting! Roasting whole prevents bleeding of these beet babies' vibrant color. For a flavorful contrast, add onion or garlic to accent the beet's natural sweetness. Roasted beets make a delicious accompaniment or garnish for roasted meats such as pork or duck. The skin of tender baby beets is edible. Prepare the same as regular beets. Boil, steam, microwave or sauté. Perfect size for whole pickled beets. Baby red beets make a colorful and hearty addition to salads, soups and stews. Herbs that complement beets are parsley, basil, dill and chives. The tops offer a hearty flavor and can be cooked with the roots. Microwave with a small amount of water for a quick cooking method. Beets can be grated and eaten raw, although most prefer them cooked. Never cut red beets before cooking. Season with butter, fresh herbs or seasonings. Beets also love cloves, nutmeg, cinnamon, ground ginger, lemon or orange zest and salt and pepper. Orange juice and lemon juice enhance flavor. Sprinkle with freshly ground black pepper. Drizzle with vinaigrette. Top with creamy yogurt and horseradish sauce. Chilled cooked beets wake up a variety of salads. Make a tasty relish. For a pretty presentation, roast red, gold and stripe baby beets together. Braise or sauté beet tops to desired texture. Season with favorite spices and herbs for a healthy side dish. To store, remove greens from beets and store separately in plastic bags. Keep dry. Use beets within two weeks. Beet tops should be used within seven days. Raw beets do not freeze well as they become soft when thawed. Retaining flavor and texture, cooked beets may be frozen.
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Chefs love their gourmet size and gorgeous presentation. Rich red to beautiful burgundy, baby bulls blood bunch beets are "unbeetable" ... more

Fresh picked Broccoli

Purple Bok Choy is a Asian green with a mild flavor that is typically used for stir frying sauteing or adding to soup. Great choice for getting lots of vitamin C, calcium and vitamin A. Bok Choy also contain glucosinolates, which may prevent cancer.
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Purple Bok Choy is a Asian green with a mild flavor that is typically used for stir frying sauteing or ... more

Celery hearts are the inner ribs of the celery.

Commonly known as Endive, this slightly bitter green can be stuffed, baked, boiled, or simply cut and eaten raw.
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Commonly known as Endive, this slightly bitter green can be stuffed, baked, boiled, or simply cut and eaten raw. more

My collards are loving this cool wet winter we are having, so much that I have a surplus! These prize collards are super delicious and nutritious.
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My collards are loving this cool wet winter we are having, so much that I have a surplus! These prize ... more

This very tasty gourmet European variety has no seeds, so it does not make your burp. Cucumbers are scientifically known as Cucumis sativus and belong to the same family as watermelon, zucchini, pumpkin, and other types of squash. Varieties of cucumber are grown either to be eaten fresh or to be pickled. Those that are to be eaten fresh are commonly called slicing cucumbers. Cucumbers such as gherkins that are specially cultivated to make pickles are oftentimes much smaller than slicing cucumbers. For cucumber pickles, use cucumbers intended for pickling that are no more then 2 inches in diameter. Start with crisp raw vegetable varieties to get crisp pickled vegetables. The most important factor in getting crisp pickled vegetables is to start with fresh, just-picked vegetables like these from the Homegrown Co-op! Making Homemade Pickles Using the "Quick process" method Click here for a PDF print version Making and canning your own pickles, gherkins, kosher dills, bread and butter, sweet pickles, etc. is one of the easiest things you can do with produce! Check out the following website to learn more. http://www.pickyourown.org/makingpickles.htm
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This very tasty gourmet European variety has no seeds, so it does not make your burp. Cucumbers are scientifically known ... more

Collards are very good for you! Good source of Protein, Thiamin, Niacin and Potassium, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Riboflavin, Vitamin B6, Folate, Calcium and Manganese. Here is my recipe 9 oz collards hamhock beef or chicken broth water 1 chopped onion 4 cloves garlic 3 dates 1 chopped pepper rosemary basil paprika first saute garlic and onions a little then add chicken broth about 2 to 3 cups, add hamhock and let this boil then add rest of ingredients, let it simmer until the collards are tender enough for you, check occassionally to see if water is needed. Should take from 1 1/2 to 2 hours.
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Collards are very good for you! Good source of Protein, Thiamin, Niacin and Potassium, and a very good source of ... more

A mix of Collards, Joi Choi, & Kale greens.
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A mix of Collards, Joi Choi, & Kale greens. more

Beautiful and spicy; I do not know the name of some of these greens, it has mostly tender red and green leafed greens, other leafs have jagged edges, deep green with red veins, I also will add some red and green mustard leaves. I use this mix in curries, stir fries, soup, or beans. The longer they cook the less spicy they are.
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Beautiful and spicy; I do not know the name of some of these greens, it has mostly tender red and ... more

Rich in calcium and vitamin C, this green makes an excellent addition to salads, sandwiches, and soups.