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Our Greens

We grow many kinds of salad greens, but by far, the ones identified on this page are among the ones most asked about. Our salad mix is unique in that it is different every time we harvest. Since we grow over one hundred varieties of salad greens, it would be very difficult to list them all here.
Purple Mustard: Green leaves with purple/red veins with a mild spicy flavour.
Mache: Unique, gourmet salad green with dark green leaves and rosettes.
Baby Spinach
Red Russian Kale: Purple stemmed with gray-green, purple veined, flat, tooth-edged leaves.
Mizuna: Thin, white stalks with deeply cut, fringed leaves. Mild mustard flavour.
Beet Tops: Green beet tops with red veins and stems.
Sorrel: Light green, oval leaves with a sweet, lemony taste.
Presto Cress: Bright green leaves with frilly edges, very popular in Europe.
Bull’s Blood Beet Tops: Red beet tops with dark red leaves and stems.
Tatsoi: Dark green, round leaves with a distinctive flavour.
Upland Cress: Rosettes of dark green, glossy, round leaves with a distinctive, peppery taste.
Watercress: Distinctive spicy flavour for a gourmet salad or sandwich vegetable.
Wild Arugula (“Sylvetta”): Deeply lobed leaves with strong taste.
Wrinkled Cress: Sweet and spicy taste with bright green leaves with ruffled edges
Roquette (“Rocket”) Arugula: Strap-shaped leaves with a milder taste.

Claytonia: Heart-shaped leaf pairs wrapped with a white-flowered stem.