FRESH is hosting the Early Spring Plant sale this Saturday, April 24th from 10-12. Please sign up for a shopping time here.
Below is a list of the crops we will have for sale!
Showing the best cold hardiness and the richest blue-green color. Curled leaves are highly ruffled with good mild flavor, especially after they’ve been tickled by some of our frigid November nights.
Very dark green wrinkled strap-like leaves appear almost black at a distance, looking minimalist compared with the lush curly-leaved kales. Its tough leaf strength makes it very sturdy
Vigorous edible landscape plant is a big hit for its tenderness and delicate flavor. Use soon after picking, or chill leaves in cold water; otherwise wilts quickly. Red and purple veining changes to dark green when cooked.
Large upright 1½–2′ plants give generous harvests of dark green thick crumpled leaves with a mild cabbage-like flavor.
It’s hot mustardy flavor makes it a prime ingredient in piquant mesclun. Not as hot when cooked. Will come back when cut; slow to bolt
Quick-growing and versatile, tolerating both heat and cold, Yokatta can extend your season at either end, while simultaneously broadening your culinary range. Use it either raw in salad mixes or cooked in stir-fries. The deep green tender leaves, though flavorful, lack the mustard “bite” found in so many Asian greens and can be harvested as a cut-and-come-again crop or at maturity.
Smooth, dark red leaves and soft, well-filled heads. Slow bolting allows good adaptation for full-season production as well as regional adaptability.
Medium green leaves are unusually thick and crisp, so the head is sturdy and holds well. The large, well-packed heart has excellent butterhead quality. Slow to bottom rot.
Unique growth habit with savoyed leaves forming in a whorl. Very attractive, uniform plants that are extra dark green. Dense heads can be harvested at a mini size or slightly larger. Creamy centers with great flavor.
For fresh use and storage. Makes nice cabbage even under fertility or weather stress. The solid heads have delicious, crisp leaves, and are capable of long-term storage into spring.
Great flavor for fresh use or light cooking. Midsize, flat heads stand well without splitting. Tender leaves are very thin, sweet, and crisp — perfect for coleslaw or stir-fries. The leaves, used whole or cut into squares, are also suitable for wraps.
The medium-size plants produce well-domed, blue-green heads with a fine bead. Good tolerance to stress; will yield quality crops under less than ideal conditions.
Giant of Italy
Huge, dark green leaves with great flavor. Strong, upright stems make Giant of Italy one of the best parsley varieties for fresh market sales.
Slowest to bolt. Full, bulky plants.
For field, container, and hydroponic production. Productive, slow-bolting dill with full, densely packed leaves. Compact spirals of thick leaflets surround each stem, providing a lush appearance
This “long-intermediate” onion forms large bulbs farther south than our other hard storage onions. Robust, upright green tops for improved thrips resistance. Strong bronze skins. Excellent storage potential
Expression (Large Pale)
Intermediate to long day-length (suitable for mid-Atlantic and northern areas), short to medium storage, decent heft (the large light brown globes average about 12 oz) and flavor.
Evergreen Hardy White (Scallion)
Also known as Nebuka, a perennial non-bulbing bunching onion. If overwintered in the ground, develops clumps of scallions in the spring that can be harvested or divided and replanted.
Beautiful when sliced, this heirloom home-garden type attracts attention in the kitchen with its alternating interior rings of pink and white.