Ken's Produce Table asparagus - This perennial is only available on a limited basis in the spring. The young shoots are harvested before they grow into tall fern - like spikes.
carrots - Flyaway carrots provide a bountiful harvest of perfect carrots during the peak time of the carrot rustfly lifecycle. This pest wreaks havoc on organic carrots that have no row cover, but this seed provides a pest resistant strain of minicore carrots. We also provide carrots late into winter and even early spring by growing overwintering carrots that are late bolting.
beets - Detroit dark red has been the most consistently popular beet in our field. This large beet stays very sweet and tender even at an enormous size. A beet the size of a grapefruit was just as good as the smaller ones.
cilantro - This quick growing Mexican herb has the appearance of Italian parsley, but the unmistakable flavor of coriander. We harvest cilantro with the root still attached to the plant to increase storability.
celery - This hard to grow plant is thirsty and requires plenty of good soil. The best celery crops are in the fall and early winter. Organic celery is darker green than ordinary celery and the flavor is all there. Our farm brings out the very distinct flavor in celery.
broccoli - Crown broccoli is second in popularity to strawberries. The cool summers in west Sonoma county means broccoli is available virtually all year. But you had better place your order early because it always sells out.
scallions - Long scallions are an excellent addition to any meal. Their soft green leaves have a nice mild flavor raw, and the pungent white root ads flavor to any stirfry or sauce.
leeks - Leek season begins in early fall and extends to April. It's one of the most reliable late season items when most other crops have gone dormant from cold.
romanesco broccoli - A genetic cross between crown broccoli and cauliflower, not enough can be said about the exceptional flavor of this crop. The taste is like cream. This relatively new plant has fused the best qualities of both broccoli and cauliflower together. It's a unique food experience.
purple sprouting broccoli - The most ancient form of broccoli. This plant is a biennial. It grows vegetatively for an entire season and overwinters. In the spring the first thing it does is sprout small heads in dark purple crown. Since many of the plants are the size of a large shrub they keep producing as you trim the long stems. The flavor is unique and very creamy.
parsnips - This root crop gets quite large in our deep sandy soil. Parsnips are first available in November as the soil cools. After a couple of frost they really get sweet. Any winter pot of soup is not complete without sweet parsnips.
bok choi - This tender Chinese vegetable is the ultimate stirfry veggie. Use the whole stem and enjoy the mild flavor.
arugula - nutty and spicy is best way to describe this mustard green that has gained a near cult-like following at the farmers' markets. Add it to any salad to contrast perfectly with lettuce.
red mustard - A strong tasting plant that is great in salad mix. If you're really hooked on this mustard we also bunch it up for bigger servings.
spinach - Olympia spinach has been getting so big that one bunch needs its own large bag. The texture of this fresh spinach is like butter. It's so fragile it melts in your mouth.
chard - Red chard and green are year round steaming greens. When the plants are established by mid fall they keep producing well into spring. No salt and pepper needed for this steamed chard.
radish - Scarlet globe radishes love the cool temperatures and long days of spring. The bunches are big so you'll want to eat them both raw and cooked.
snap peas - In the spring and the fall snap peas are worth fighting for. You can eat the whole pod or take your time and remove one delicious pea after another. This is another crop where you have to place your order early in the season because they always sell out.
green beans - The staple of summer steamed vegetables. Enjoy them while they last because they stop a soon as the soil cools down.
tha tsai - The mildest of the Chinese vegetables, this crop is great either raw or steamed. You can also use it like bok choi in stirfry. The dark green color of the round leaves is real eyecatcher at the markets.
broccoli raab - A strong tasting mustard green. Use the whole plant starting at the top of the flower sprout. The appearance is a little like broccoli crown, but the flavor is all mustard. globe onions -
red onions - provide you with a sweet addition to any dish.
napa cabbage - a heavy Chinese cabbage - like crop with a white bokchoi stem and a wonderful mild flavor. You get a lot of food with one of these, and they last a very long time in the fridge.
salad mix - Five kinds of lettuce make up our salad mix. At only $4.00 per pound it's easy to add a couple hand full of arugula, scallions, or carrots to your salad.
red raspberries - Autumn Red, There have been many compliments on this productive variety of raspberry. They're so fragile and sweet you'll want to eat them all right away.
black raspberries - These vigorous plants grow wild in my home state of Michigan. But under cultivation they produce the quality of fruit you expect. Thimble shaped berries are jet black and have a distinct flavor with a hint of wine.
strawberries - Ever popular and ever bearing, strawberries from Orchard Farms have been winning praise for their intense flavor, bright shine, and melt-in-your-mouth texture. If the strawberries in the store are always a disappointment to you, just wait until you get your taste buds on our strawberries. Kids love them the most.
fennel - This cultivated version of wild anise is great grilled, stirfried, in soups and sauces, and it's tender enough to eat raw. Use the whole plant from the bulb to the end of the fern-like leaves.
kohlrabi - An eastern European vegetable that is gaining notoriety in this country. If you like broccoli you'll really like kohlrabi. The bulbous stem is packed with flavor. You can eat it raw, cut it up into cubes to steam it, or even slice it thinly and fry it into potato chip like wafers.
kale - One of the healthiest vegetables around. Many nutritional experts recommend kale in your diet because of the very high vitamin and mineral content. The medium strong flavor is an indication of the health benefits in kale.
leaf lettuce - We offer five varieties of leaf lettuce; red sails, green leaf, butter, oak leaf, and romaine. If you've had lettuce that was flavorless or even tough, you'll be very surprised at the sweet flavor our leaf lettuce has. Many customers rave about how good the lettuce is.
dandelion greens - Italian dandelion is a chicory. This crop is very useful. Chop it into small pieces to add to your salad, sauté it with a little olive oil and garlic, or add a couple of leaves to any cooked dish. It's a bitter green that has many of the same health benefits of kale.
radicchio - This is also a chicory and also from Italy. The dark red with white stripes adds as much visual appeal to a salad as it does taste. These small dense heads are best eaten raw and are a perfect addition to the salad mix.
parsley - Moss curled parsley is available from July through April. The leaves are dark green and finely serrated making the bunches look like green bouquets.
dill - We bunch up baby dill in the spring and early summer for your cooking needs, and also sell the larger plants with the seed heads in the fall for your canning needs.
collards - While most popular in the South, the tangy flavor of collards is a pleasant surprise to those not familiar with it. Steam the large leaves a couple of minutes longer than you would spinach.