WHAT I’LL HAVE THROUGHOUT THE SEASON:
Edible Flowers!–Working on getting more people on-board with this delicious, nutritious, and beautiful idea. The mix changes each week according to availability, and includes:
Blue and white borage, a variety of mustard and pak choi blossoms, yellow and orange calendula, snow pea, arugula, day lily, violet, pansy, rose, sage, dianthus, garland chrysanthemum, impatiens, cilantro, oregano, lemon thyme, and of course…nasturtium.
Asian Salad and Stir-Fry Mixes with a wide and unique variety of pak choi, lettuce and mustard, PLUS… Armenian Cuke, Amaranth, Arugula, Bunching Onion, Burdock, Carrot (Chantenay and Dragon Purple), Chili Pepper, Cilantro, Daikon, Dwarf Gray Snow Pea, Edamame, Gai Choi Mustard, Gai Lan (Chinese Kale-Broccoli Hybrid), Green Bean, Japanese Parsley, Mung Bean, Perilla Green (Shiso), Spinach, Thai Basil (Regular and Red), Thai Eggplant, Tomato, Tomatillo, Turnip, and more.
Adzuki Beans and Sesame Seeds, just for fun. We’ll see what happens!