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Make sure to wash all produce before cooking or eating
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All food from the farm is grown without pesticides or herbicides in healthy soil that has been amended with organic matter for over 25 years.
👽 Space F1 Spinach detailed below and…
A bush-type snap pea that's sweet, crisp, and ready to eat straight off the vine. The whole pod is edible and the flavor is genuinely sweet.
Snap peas are a good source of vitamins C and K, and contain folate, iron, and manganese. They also have a decent amount of fiber and plant-based protein.
Storage
Keep them dry and refrigerated in a sealed container or bag. They'll last about a week but get less crisp as the days go on. Eat them soon.
Preparation and Cooking Recs
Raw: The best way. Eat them whole as a snack, add them to a salad for crunch, or use them as something to dip instead of crackers.
Sauteed: Get a pan hot with butter or olive oil, throw them in with a pinch of salt, and cook for 2 to 3 minutes. They should still have a bite. Add a squeeze of lemon at the end.
Stir fry: Toss them in during the last 2 minutes. They don't need much heat and go soft fast if you're not paying attention.
👑 Radishes & 🏯 Turnips detailed below and…
A dark, glossy Asian green with small spoon-shaped leaves and a mild, slightly mustardy flavor. It's sometimes called "vitamin green" because of how nutrient-dense it is. Tatsoi is a good source of vitamins A, C, and K, and is notably high in calcium, iron, magnesium, potassium, and manganese. It's also rich in antioxidants including beta-carotene and sulforaphane, a compound associated with cellular protection. Eat the whole thing, leaves and stems.