Spring
Varietals: Astro, Sylvetta, Bellezia
Nutrition: Great source of vitamin K, good source of vitamins C and Calcium. Contains Iron, Folate, Magnesium, and Potassium.
How to Store: Wash, dry, and store in a container with a paper towel.
How to Prepare: Mostly used raw, Arugula adds a peppery kick to salads, omelettes, sandwiches, and smoothies. Incorporates well into pasta, casseroles, and sauces. And it is a great pizza topping added after baking. A quick sauté with olive oil, black pepper, and parmesan cheese is tasty too.
Varietals: Win Win, Shiro, Red Pac
Nutrition: Great source of vitamins C, A, K, and folate. Good source of Calcium, Phosphorous, and Calcium. Contains vitamin E and beta-carotene.
How to Store: Wash, dry, and store in crisper drawer
How to Prepare: Steam, boil, stir fry, or eat raw. Baby Bok Choy is a great eaten raw especially in salads
Varietals: Belstar
Nutrition: Great source of Folate, Potassium, Manganese, Iron, and vitamins K1 and C. Rich in many antioxidants, like Quercetin, which helps to lower blood pressure. Broccoli contains a bit of many of these nutrients a body needs.
How to Store: Wash, dry, and store in crisper
How to Prepare: Steam ,stir fry, sauté with citrus, or add to salads.
Varietals: Red Russian, Curly
Nutrition: Great source of vitamins A, K, and C. Good source of Manganese, Calcium, Copper, Potassium, and vitamin B6. Contains many other nutrients and is one of the most nutrient dense foods on earth.
How to Store: Wash, dry, and store in a container wrapped in a paper towel
How to Prepare: Kale can be used like many other leafy greens. Steam or sauté. Baby kale is great in salads. Throw some in soup or noodles. Adds lots of nutrients to smoothies. And don’t forget, it makes a great pesto.
Varietals: Terek
Nutrition: Great source of Vitamin C and Potassium. Good source of Magnesium, Maganese, Potassium, Folate, and vitamin B6. Contains lots of fiber for your gut biome!
How to Store: Store uncut in crisper drawer
How to Prepare: Kohlrabi is not a root vegetable. It’s actually a member of the cabbage family. Eat raw in salads or dip in hummus. Kohlrabi can be used in soups or roasted like a potato. Don’t forget to use the greens! Greens are similar to collard greens.
Varietals: Summerfest
Nutrition: Great source of Potassium, vitamins A, C, and K.
How to Store: Wash, dry and store in a container with a moist paper towel
How to Prepare: This Asian green, that some would say is a cross between a mild mustard and cabbage, can substitute your bok choy or saute in your favorite Asian sauce. So simple, yet so good!
Varietals: Salanova, New Red Fire, Ridgeline, Red Cross
Nutrition: High in vitamins A and K and very low in calories. Different types of lettuces have varying amounts of these vitamins. Romaine has more than 2x the amount of vitamin A than butter lettuce!
How to Store: Wash, dry and store in a container with a moist paper towel
How to Prepare: Great for lettuce wraps or to add to your sandwich or burger. Waited a little too long to eat? Put it in your smoothie or saute it.
Varietals: Red Giant, Red Mizuna
Nutrition: High in vitamins K and A and folate. Very few calories and fat. A good source of vitamin C and several vitamins.
How to Store: Wash, dry, and store in a container wrapped in a paper towel
How to Prepare: Can be prepared similar to other leafy greens like kale or spinach. Great in salads, smoothies, or soups. Saute them or make mustard kimchi.
Varietals: Monastrell (red), Parade (bunching), Nabechan (bunching), Candy (white), Walla Walla (white)
Nutrition: A great addition to a hearty meal. Onions add a savory flavor without adding calories.
How to Store: Best stored in a well ventilated bag in a cool, dry, and dark location.
How to Prepare: Onions are most often chopped and can be added to almost any meal. They can be baked, boiled, braised, grilled, fried, roasted, sautéed, or eaten raw in salads.
Varietals: Sora, French Breakfast
Nutrition: Radishes are packed with vitamins E, A, C and K. They also help with hydration as they’re packed with water.
How to Store: Once harvested, radishes won’t stay crisp for long so you’ll want to use as quickly as possible. For long storage, cut off tops of unwashed radishes and place in airtight container with a slightly damp napkin in the crisper drawer.
How to Prepare: Slice up raw, quick pickle, roast or saute. There’s so many ways to eat radishes and hope you try them all!
Varietals: Baby leafy Greens: Butter Lettuce, Spinach, Arugula, Kale, Swiss Chard, Mustard Greens, Tatsoi
Nutrition: See Swiss Chard, Arugula, Butter Lettuce, Kale, Mustard, Spinach, and Tatsoi! A tasty mix packed full of nutrients.
How to Store: Wash, dry, and store in a container with a paper towel.
How to Prepare: A great base to start with. The possibilities are endless. Dress with your favorite vinegairette, cheese, radish, red onion, and cucumber. Or, do whatever you want! It’s your salad!
Varietals: Space, Red Kitten
Nutrition: High in vitamins K, A and C and folate. Spinach is also high in iron.
How to Store: High in vitamins K, A and C and folate. Spinach is also high in iron.
How to Prepare: Raw, steam or saute.
Varietals: Bright Lights, Rhubarb, Fordhook
Nutrition: Extremely high in vitamins A and K. Good source of vitamin C, zinc, calcium, magnesium and vitamin E. Low calories and fat to boot and don’t forget all those antioxidants and fiber.
How to Store: Wash, dry, and store in a container wrapped in a paper towel
How to Prepare: So so many ways. Wilt into pasta, saute with coconut oil and mix into scrambled eggs, blend in hummus, use as a pizza topping, or replace basil in pesto.. Bake to make chips, just rub with olive oil and salt. Also great in salads, smoothies, and soups.
Varietals: Purple Top, Hakurei
Nutrition: Greens are a great source of vitamins A, C, K, and folate. The roots are a great source of vitamin C.
How to Store: Keep unwashed in a plastic bag in crisper drawer. Store greens separately. Will keep for 3-4 days.
How to Prepare: The Hakurei Turnip is known for its delicious crisp and sweet flavor without needing to be cooked. Eat them raw as a great addition to a salad, make a quick pickle, or cook with their greens to enhance their sweetness.
Summer
Varietals: Genovese, Lemon, Thai
Nutrition: An excellent source of vitamin K, manganese, iron, vitamin A, and vitamin C
How to Store: Soak stems in water on the counter
How to Prepare: Shred up in your salad, use as herb in your favorite dish, make pesto, or top your pizza.
Varietals: Calypso
Nutrition: Loaded with vitamins A,C, K, and E as well as calcium, manganese, magnesium, copper, folate, and fiber.
How to Store: Soak stems in water in the fridge or on the window sill in a jar of water. Blend in a food processor with some water and freeze in an ice tray.
How to Prepare: Leaves are best used fresh at the end of cooking a dish or as a garnish. Diced stems and roots are best used at the beginning of cooking. Pairs well with strong and bright flavors like chili, onion, peanut sauce, mango, and coconut milk. Think curry and salsa!
Varietals: Lemon, Katrina and Diva (slicing)
Nutrition: 95% water! A tasty way to stay hydrated this Summer.
How to Store: Research suggests cucumbers are best stored at room temperature and not in the crisper. Storing cucumbers at temps below 50F has been shown to produce “chilling injuries.”
How to Prepare: Sliced and eaten raw, cucumbers can be a great addition to any dish, especially in the Summer. Add them to your salad, or sandwich. Perhaps blend a cool cucumber melon smoothie. Have you ever cooked cucumber? Cube and add them to the hot pan of your dish until they just start to turn translucent, about 4 minutes for a crisp texture.
Varietals: Orient Express (Japanese), Annina (Italian)
Nutrition: Great source of vitamins and minerals such as vitamins C, K and manganese. It’s also high in fiber and iron.
How to Store: Keep unwashed in a plastic bag in crisper drawer. Will keep for 3-4 days.
How to Prepare: Roast with a little bit of olive oil, salt and pepper or saute with some Asian flavors. Want to find ones with less seeds? Choose those that have a pointier end on them.
Varietals: German Extra Hardy
Nutrition: Garlic does not contain a lot of any one nutrient, but also has no fat and negligible calories. It is good for your overall health.
How to Store: Store in a dry, dark place with plenty of air circulation. A wire mesh basked or open paper bag placed in a cupboard or pantry works great.
How to Prepare: Best used as a spice or to bring out flavors in veggies. Break into cloves, peel, crush, and dice. Crush the clove with the side of a knife and then peel or use a silicone tube to peel before crushing. Goes great sauteed with onions or leafy greens. Raw as an essential ingredient in hummus.
Varietals: Jalapeno, Thai Chili
Nutrition: Rich in vitamins C, B6, and E
How to Store: Keep unwashed in a plastic bag in crisper drawer. Be sure to keep them dry.
How to Prepare: Jalapenos can be stuffed, sliced, pickled, smoked, or sauteed. They’re a great way to add a bit of spice to any meal. Thai Chilis however, pack a pretty hefty punch with a Scoville rating of 50,000 – 100,000. These chilis are great for a spicy stir fry or sauce.
Varietals: Savor, Torpedo, Ha’Ogen
Nutrition: High in beta-carotene to help with eye health, red blood cells and your immune system. It also has more than 100% of your daily vitamin C requirements and is the perfect summer fruit to keep you hydrated.
How to Store: Not quite ripe? Keep it out of the fridge to ripen. Once ripen, put in the fridge for no more than 5 days.
How to Prepare: Sliced up. Nothing else needed. Our vine ripened melons will be a party in your mouth.
Varietals: Clemson Spineless
Nutrition: Of all vegetables Okra has some of the highest amounts of the antioxidants beta-carotein, lutein, and xanthin. A good source of B vitamins as well as are old vitamin friends A, C, & K.
How to Store: Best eaten fresh. Can store in the crisper drawer for a day or two.
How to Prepare: Rinse, cut of stem, and cut crosswise into half inch slices. Great as a thickener in seafood gumbos. Can be fried, sauteed, boiled, or eaten raw. Pairs great with tomatoes.
Varietals: Monastrell (red), Parade (bunching), Nabechan (bunching), Candy (white), Walla Walla (white)
Nutrition: A great addition to a hearty meal. Onions add a savory flavor without adding calories.
How to Store: Best stored in a well ventilated bag in a cool, dry, and dark location.
How to Prepare: Onions are most often chopped and can be added to almost any meal. They can be baked, boiled, braised, grilled, fried, roasted, sautéed, or eaten raw in salads.
Varietals: Magic Molly
Nutrition: Excellent source of vitamins B6 and C.
How to Store: Best stored in a well ventilated bag in a cool, dry, and dark location.
How to Prepare: Whole or sliced, skinned or not, and maybe seasoned. The only requirement is to cook enough to swell the starch granules. Oh, be sure to add garlic.
Varietals: Korean, Kaori Ao Oba, Aka Hon Chirimen, Kaori Ura
Nutrition: Rich in calcium and iron.
How to Store: Wash, dry, wrap in damp paper towel and store in airtight container in fridge.
How to Prepare: Julienne and add to your salad. Perfect with rice, fish (that leaf that’s served with your salmon sashimi) or tempura.
Varietals: Zephyr (yellow squash), G-Star (patty pan), Y-Star (patty pan), Desert (zucchini)
Nutrition: High in vitamin A, B6, and C as well as folate, magnesium, fiber, riboflavin, phosphorus, and potassium.
How to Store: Wipe clean and store in a perforated plastic bag in the crisper drawer.
How to Prepare: Cut of stem and blossom end, cut into discs, and then half or quarter. No need to peel or seed. Saute over medium heat with garlic and onions then season to taste. Super simple and oh so yummy!
Varietals: Jimmy Nardello, Carmen, Shishito
Nutrition: All varieties are excellent sources of vitamins A and C, potassium, folic acid, and fiber.
How to Store: Keep unwashed in a plastic bag in crisper drawer. Be sure to keep them dry.
How to Prepare: All of these varieties will be great for frying. The Carmen sweet peppers are a great raw as an addition to a salad or, with their thicker wall, can be grilled or smoked.
Varietals: Sun Gold and Supersweet 100 (cherry tomatoes), New Girl (slicing), Pineapple (heirloom), Striped German (heirloom), Brandywine (heirloom).
Nutrition: Favorite nutritional fact is that tomatoes can help with sun protection, so eat up this summer fruit to give yourself some added protection (please still use sunscreen).
How to Store: Keep at room temp away from the sun. We harvest most tomatoes to be eaten sooner than later for superior taste.
How to Prepare: Cherry tomatoes – straight as a snack, blistered in some olive oil, sauteed with anything. Slicing and heirloom – sliced onto a sandwich or burger, added to a salad, or sliced onto a pizza. Your older tomatoes will make an excellent pasta or pizza sauce!
Fall
Varietals: Astro, Sylvetta, Bellezia
Nutrition: Great source of vitamin K, good source of vitamins C and Calcium. Contains Iron, Folate, Magnesium, and Potassium.
How to Store: Wash, dry, and store in a container with a paper towel.
How to Prepare: Mostly used raw, Arugula adds a peppery kick to salads, omelettes, sandwiches, and smoothies. Incorporates well into pasta, casseroles, and sauces. And it is a great pizza topping added after baking. A quick sauté with olive oil, black pepper, and parmesan cheese is tasty too.
Varietals: Bulls Blood, Touchstone Gold
Nutrition: Excellent source of folate as well as a very good source of manganese and copper. Beets also contain the antioxidant betaine evident from its rich red color.
How to Store: Store in the fridge with greens attached. Beets can also be frozen, canned, or pickled.
How to Prepare: Leaves and root can be sauteed or roasted. Great in a salad thinly sliced or pureed into hummus.
Varietals: Belstar
Nutrition: Great source of Folate, Potassium, Manganese, Iron, and vitamins K1 and C. Rich in many antioxidants, like Quercetin, which helps to lower blood pressure. Broccoli contains a bit of many of these nutrients a body needs.
How to Store: Wash, dry, and store in crisper
How to Prepare: Steam, stir fry, sauté with citrus, or add to salads.
Varietals: Red Russian, Curly
Nutrition: Great source of vitamins A, K, and C. Good source of Manganese, Calcium, Copper, Potassium, and vitamin B6. Contains many other nutrients and is one of the most nutrient dense foods on earth.
How to Store: Wash, dry, and store in a container wrapped in a paper towel
How to Prepare: Kale can be used like many other leafy greens. Steam or sauté. Baby kale is great in salads. Throw some in soup or noodles. Adds lots of nutrients to smoothies. And don’t forget, it makes a great pesto.
Varietals: Terek
Nutrition: Great source of Vitamin C and Potassium. Good source of Magnesium, Maganese, Potassium, Folate, and vitamin B6. Contains lots of fiber for your gut biome!
How to Store: Store uncut in crisper drawer
How to Prepare: Kohlrabi is not a root vegetable. It’s actually a member of the cabbage family. Eat raw in salads or dip in hummus. Kohlrabi can be used in soups or roasted like a potato. Don’t forget to use the greens! Greens are similar to collard greens.
Varietals: Salanova, New Red Fire, Ridgeline, Red Cross
Nutrition: High in vitamins A and K and very low in calories. Different types of lettuces have varying amounts of these vitamins. Romaine has more than 2x the amount of vitamin A than butter lettuce!
How to Store: Wash, dry and store in a container with a moist paper towel
How to Prepare: Great for lettuce wraps or to add to your sandwich or burger. Waited a little too long to eat? Put it in your smoothie or saute it.
Varietals: Red Giant, Red Mizuna
Nutrition: High in vitamins K and A and folate. Very few calories and fat. A good source of vitamin C and several B vitamins.
How to Store: Wash, dry, and store in a container wrapped in a paper towel
How to Prepare: Can be prepared similar to other leafy greens like kale or spinach. Great in salads, smoothies, or soups. Saute them or make mustard kimchi.
Varietals: Sora, French Breakfast
Nutrition: Radishes are packed with vitamins E, A, C and K. They also help with hydration as they’re packed with water.
How to Store: Once harvested, radishes won’t stay crisp for long so you’ll want to use as quickly as possible. For long storage, cut off tops of unwashed radishes and place in airtight container with a slightly damp napkin in the crisper drawer.
How to Prepare: Slice up raw, quick pickle, roast or saute. There’s so many ways to eat radishes and hope you try them all!
Varietals: Baby leafy Greens: Butter Lettuce, Spinach, Arugula, Kale, Swiss Chard, Mustard Greens, Tatsoi
Nutrition: See Swiss Chard, Arugula, Butter Lettuce, Kale, Mustard, Spinach, and Tatsoi! A tasty mix packed full of nutrients.
How to Store: Wash, dry, and store in a container with a paper towel.
How to Prepare: A great base to start with. The possibilities are endless. Dress with your favorite vinegairette, cheese, radish, red onion, and cucumber. Or, do whatever you want! It’s your salad!
Varietals: Space, Red Kitten
Nutrition: High in vitamins K, A and C and folate. Spinach is also high in iron.
How to Store: Wash, dry and store in a container with a moist paper towel
How to Prepare: Raw, steam or saute.
Varietals: Escamillo and Corno di Torro (Gypsy), Mellow Star (Shishito)
Nutrition: Sweet potatoes are highly nutritious. Rich in Vitamins A,C, and B6, Manganese, Potassium, Copper, and Niacin. They are also rich in antioxidants.
How to Store: Keep your sweet potatoes at room temperature in a cool, dry, and well-ventilated place.
How to Prepare:
Varietals: Bright Lights, Rhubarb, Fordhook
Nutrition: Extremely high in vitamins A and K. Good source of vitamin C, zinc, calcium, magnesium and vitamin E. Low calories and fat to boot and don’t forget all those antioxidants and fiber.
How to Store: Wash, dry, and store in a container wrapped in a paper towel
How to Prepare: So so many ways. Wilt into pasta, saute with coconut oil and mix into scrambled eggs, blend in hummus, use as a pizza topping, or replace basil in pesto.. Bake to make chips, just rub with olive oil and salt. Also great in salads, smoothies, and soups.
Varietals: Purple Top, Hakurei
Nutrition: Greens are a great source of vitamins A, C, K, and folate. The roots are a great source of vitamin C.
How to Store: Keep unwashed in a plastic bag in crisper drawer. Store greens separately. Will keep for 3-4 days.
How to Prepare: The Hakurei Turnip is known for its delicious crisp and sweet flavor without needing to be cooked. Eat them raw as a great addition to a salad, make a quick pickle, or cook with their greens to enhance their sweetness.
Varietals: Delicata, Starry Night Acorn, Butterscotch Butternut, Waltham Butternut, Cha-Cha Kabocha
Nutrition: High in beta-carotene, protein and vitamin C.
How to Store: For long-term storage, store at 50-55 degrees at a 50-70 percent humidity. Otherwise, just leave in a cool, dry location (eg counter away from sun) until use.
How to Prepare: All they need is a good roast. Rub with butter or oil, season with salt and pepper, and add a little bit of sweetness with brown sugar, honey or maple syrup. Roast at 400 degrees for 40-45 min.
Our Sustainable & Organic
Farming Practices
At Castle Rock Farm, we pride ourselves in the fact that we do not employ the use of any prohibited substances as set forth by the USDA National Organic Program. Our soil has been tested by professionals in a lab setting, and shown to be in excellent health.
