This delicate, peppery green brightens up salads and dressings with its punchy flavor, ranging from mild to pungent throughout the year.

This deeply sweet aromatic herb is a delicate summer treat for just a few months out of each season, brightening salads, pestos, and sauces wherever it goes.

Known for their deep red color and sweet, earthy flavor, beets can brighten up any dish! From golden to chioggia to cylindrical beets, each variety has its own unique color, shape, and flavor to appreciate and enjoy.

These delicious mini cabbages lost their bitter quality in the 90’s and are such a seasonal treat! They add a sweet crunch to raw salads, and roast up to crispy, buttery, nutty perfection.

This wonky root cousin of celery has a wonderfully savory chicken-soup flavor, tasting like both celery and potato at once. Use it in any way that you’d use a potato to elevate the richness of any cozy winter dish.

These rich, hardy cousins of kale become melt-in-your mouth creamy delicious when cooked down, are incredibly nutrient-dense, and the large round leaves are perfect for stuffing and making wraps.

The common cucumber is such a crisp, crunchy, refreshing spring and summer treat. Cukes are so satisfying munched whole or served with dip, sliced into salads, or fermented into entirely new creations.

This green and white striped winter squash is native to the Americas, quite similar in flavor to pumpkin, and is known for its large size and crooked-neck shape.

This long radish packs a mild-to-spicy punch and comes in white, green, purple, and pink varieties, it's length making it perfect for easy chopping.

This small squash is known for its stunning stripes, sweet flavor, and delicate no-peel skin. Delicata is perfect for stuffing and roasting, or sautéing in half-moon shapes in the frying pan.

With a texture and savory flavor more similar to a mushroom than a vegetable, eggplant is incredibly versatile and serves as a perfect meat alternative packed with umami.

These cold-hardy, large, late spring broad beans have thick pods that can be enjoyed roasted whole like edamame when young and tender, or you can remove pods and outer skins for a super tender fresh green bean.

This sweet and aromatic bulb is crisp when enjoyed raw and so rich when caramelized. Fennel is a wonderful addition to slaws, salads, pastas, and more!

This crisp salad green is known for its frilly leaves and crunchy bitter-sweet blanched inner greens, perfect to toss up with other greens or enjoy on its own.

Hubbard has a moist, creamy texture and sweet, nutty flavor that makes it wonderful for creamy soups, purees, and pies

This hardy Brassica green is in its prime during the fall and winter months, as it gets sweeter and more tender the colder it gets outside.

This enlarged Brassica stem is sweet and crunchy like jícama, and can be enjoyed raw in slaws, roasted up, or even served as crispy fries.

Stinging nettles pop up near bodies of water each spring and are packed with vitamins and minerals. From nettle tea to nettle pesto to nettle lasagne and more, these special plants must be handled with care but are beyond worth it!

This warm pepper has a rich, savory flavor that develops throughout the season. Poblanos are the perfect pepper for just about any savory dish!

The humble potato comes in many different shapes, sizes, colors, and textures and has been an incredibly important starch in diets all over the world. Roast them, boil them, put them in a stew! Potatoes make the world go round.

With long tender shoots that can be roasted or sautéed just like you would asparagus, PSB is the perfect snack or side that requires no chopping and can be enjoyed as a finger food.

The tender flowering stalks of overwintered brassicas (kale, bok choy, mustards, cabbage, collards, arugula, turnip, etc.) can be eaten just like broccoli and are such a special fleeting spring treat! Sometimes the florets open showing 4-petaled yellow or white edible flowers.

This bitter-sweet green is dense like cabbage, crunchy like romaine lettuce, and gets sweeter with each frosty night. Radicchio comes in many different shapes and colors and is the star of winter salads in the Pacific Northwest.

This winter squash is known for its stringy flesh that you can use as a healthy alternative to spaghetti noodles

These sweet, tender young onions are harvested in the spring before they size up and come with an abundance of rich edible greens.

Crisp, plump, sweet sugar snap peas are one of the best refreshing treats that spring has to offer. Enjoy raw as a snack, chopped into salads, or stir-fried in savory dishes.

This knobby tuber is related to sunflowers and are available almost year round. They cook up just like a potato but nuttier and so nutritious!

Tomatillos are similar to tomatoes but with a firmer texture, more acidic flavor, and of course they grow within a delicate papery husk. Mostly green but sometimes purple, tomatillos are a bright and flavorful staple in many households throughout the Americas.

From luscious heirlooms to rich romas and bright red slicers, tomatoes are the base of so many cuisines around the world. For many farmers, tomatoes are the most important crop of the year.

This delicate mustard green has a mild peppery punch, perfect for salads, soups, and sautés. Also known as berro, watercress is one of many quelites, highly nutrient dense native greens that grow wild along waterways throughout the Americas.

Tender, buttery zucchini can go from sweet in zucchini bread to savory in a variety of dishes, from breakfast sautées to ratatouille to simply being grilled & drizzled with an herbed aioli.