Fresh Greens in the Winter
Microgreens Taste Like Summer
Peas, Sunflowers, radish, arugula, red cabbage, and cress are delicious and have lots of uses.
Eat them raw in a wrap or on a salad. Toss in a stir fry. Wilt or chop for marinades or dressings. Radish, cress and arugula are spicy, peas are sweet and sunflowers are crunchy.
Contact: Margaret Hindle, firstname.lastname@example.org or 425-890-6968.
Where We Grow
How We Grow
I care deeply about the taste and nutrition of the food I grow, and in being a responsible steward of our planet. I focus on improving soil quality by using sustainable growing practices, testing and adjusting toward mineral balance.
For optimum soil and plant health, I use cover crops, compost, crop rotation and encourage beneficial insects.
Here's What We're Growing in 2016
Beets – Red & Golden
Cabbage - Varieties
Carrots – Varieties - Baby, Young
Chard – Rainbow
Endive & Escarole
Green Bean varieties
Herbs: (Chives, Oregano, Italian Parsley, Lemon Thyme, Thyme, Sage, Mint)
Lettuce – Romaine, Leaf, Butterhead, and more
Onions – Sweet, Purple, Bottle, young Walla Wallas, Green
Peas – Sugar Snap & Shelling
Peppers – Sweet & Jalapenos
Specialty Greens & Sprouts
Summer Squash varieties
Winter Squash varieties