Cherokee Heirloom Tomato

The Cherokee was one of the first "black" tomatoes and the first to be popularly recognized as an heirloom. This tasty tomato was mistaken as over-ripe when first compared to hothouse versions. Indeed, the purple skin absorbs the suns rays voraciously.

Rainbow Carrots

Closely related to fennel and parsley, the carrot is an aromatic vegetable. Its combination with celery and onion in mirepoix (a combination of 25% chopped carrots, 25% chopped celery and 50% chopped onions used to add flavor and aroma to stocks, sauces, soups, etc.) is the flavor foundation for many dishes.  Use the green carrot tops in stock as well.

Celery

Originating in the salt marshes of the Mediterranean Sea, celery perfected the art of drawing up and retaining water. That’s why its ribs are the backbone of cooked sauces, soups, and casseroles.  When cooked, celery punches up the flavor.

Brussels Sprouts

Brussels for your muscles! High in vitamin K, C and fiber, Brussel Sprouts also contain the sulphur compound sulforaphane, a powerful glucosinolate phytonutrient formed when cruciferous vegetables are chopped or chewed.  It is known to trigger the liver to produce enzymes that detoxify cancer-causing chemicals.

Yellow Beans

Yellow Wax Beans don't contain wax, they are a type of pod bean just like green beans.

Red Butter Lettuce

Lettuce likes it cool, and masterful farmers are able to grow successive crops in the shade in summer and in frost-free zones in winter. Butter and its brothers Boston and Bibb are sweet-tasting, loose-head varieties.

Mixed Herbs

A little bouquet garni of fresh aromatic herbs for your culinary pleasure. Rosemary, Thyme, Mint and a sprig of edible Lavender. Store in the fridge in jar 1/4 filled with water, place a plastic bag over the herb arrangement.

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