This colorful and flavorful lettuce mix, blended by High Mowing Seeds www.highmowingseeds.com, features a variety of greens. Because it matures quickly, lettuce can be planted more than once per season, and because it grows back after harvest, the same plant can be harvested several times before its nutritious value is exhaused. Rich in Vitamins A, C, and K, leaf lettuce is also a notable source of Dietary Fiber. Delicious as a salad or on a sandwich, the variety in this has a distinct, fresh flavor.
Our green onions grow in the tunnels. Much smaller than traditional yellow, white, and red onions, green onions (scallions) have a unique flavor that is often used in spring salads and East Asian cuisine. The white part (closer to the roots) is considered to be more flavorful, but the green stops have an identifiable flavor of their own. Mostly incorporated into foods for their flavor, green onions are also a good source of Vitamin B6, Folate, Thiamin, and Manganese.
Our kale mix includes Lacinato, red and white Russian, and Siberian varieties. Kale offers the highest concentration of nutrients of the greens. It contains an abundance of Vitamins A and C, and like other greens, is rich in Dietary Fiber. We pick our kale when the leaves are still small and tender and are great in any fresh salad or on a sandwich.
We grow purple, white, yellow, and orange carrots. We understand that aesthetics play a role in the appeal of eating, and we want to provide some choices. Carrots are rich in Vitamins A and C, and they contain a significant amount of Dietary Fiber. One of the most popular vegetables, carrots can be eaten virtually any way: raw; baked in casseroles, breads, muffins, and cakes; roasted; and stir-fried, to name a few.
We grow a variety of radishes. Most commonly eaten raw, they lend their signature peppery flavor and beautiful color to a nice salad of spring greens. They also add a fresh crunch to a sandwich. In some European countries, radishes are a staple in cooked dishes. Radishes are a good source of Vitamin C and Potassium.
Bright and colorful as well as flavorful, rainbow chard grows almost year-round at the farm. High in Vitamins A, C, and E, chard is also a good source of Thiamin, Folate, and Zinc. Use small, tender leaves in your fresh salads, or enjoy the leaves on larger ribs sauteed or lightly steamed with grains or other vegetables.
Our spinach is always fresh and tender. We pick leaves that are small, which are delicious as a fresh spinach salad and can be added to cooked dishes like omelettes, pasta, and pizza. Spinach is rich in Vitamins A, C, and E, and is a good source of Niacin, Zinc, and Dietary Fiber.
Turnips are root vegetables, but the purple tops are visible along the surface of the ground. The root (turnip bulb) is high in Vitamin C and adds a pungent flavor to salads, casseroles, or a medley of roasted vegetables. A turnip can be mashed in with potatoes for added flavor.
Turnip greens, which are the leafy part of the plant and grow above ground, are rich in Vitamins A and C. They are often used in Southern cuisine. They can be boiled or sauteed alone as 'greens' or added to other mixes of cooked leafy greens.