Varieties
Although we may offer new varieties from time to time, we generally grow and rotate through the following crops regularly.
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BroccoliBroccoli is a member of the Brassica family of cruciferous vegetables. It is a hardy and substantial microgreen that has a fresh, mild cabbage flavor.
According to research conducted at Johns Hopkins School of Medicine, Broccoli Sprouts & Microgreens contain up to 50 times the sulfurophane found in mature broccoli, by weight. Sulforaphane is an antioxidant molecule. |
Red CabbageRed Cabbage is crisp and tender with a fresh smokey and peppery flavor. The leaves are green with violet to red highlighs and are a member of the Brassica family of Cruciferous vegetables. It was created by Fresh Origins Farm in San Diego, California in the 1990’s as a part of the growing microgreen trend and is also know as “The New Darling”.
New science reveals that red cabbage sprouts contain 40 times more vitamin E and six times more vitamin C than the adult plant which gives it a powerful nutritional profile. |
Purple KohlrabiPurple Kohlrabi is a nutritional dynamo, with its rose-colored stems and contrasting dark green leaves. The word “Kohlrabi” comes from the Germanic words for cabbage, “kohl” and “rabi” turnip, explaining the mild, sweet flavor that is similar in taste to cabbage or turnip-greens.
The origins of Kohlrabi apparently were unknown anywhere more than a mere 400 to 500 year ago. Kohlrabi is a member of the Brassica family of cruciferous vegetables; it contains more vitamin C than cauliflower, strawberries, melon, orange juice, and grapefruit juice. |
