Here are the vegetables we will make consistently available in 2020
Our pak choi has white stems with green leaves. The leaves and stalks are crisp with a flavor a cross between spinach and mild cabbage. It can be eaten raw in salads, but is best when briefly cooked. The leaves and stalks can be used in a variety of dishes and add great flavor.
Chinese cabbage has a sweeter flavor than regular cabbage and can be used interchangeably. Chinese cabbage has high levels of vitamin C and K, folic acid, and antioxidants. It is great cooked as well as raw, making it a great choice for soups, salads, and stir fries.
Romaine, commonly known for its role in ceasar salads, it actually a very versatile leafy green. Romaine, like chard, is also tasty cooked. For example, it can be braised or made into soup. The thick ribs, especially on the older outer leaves, have a milky fluid that gives the romaine its classic bitter taste.
Classic all around taste winner, Butterhead lettuce (also known as Dutch Botersla), is great as a garnish on an egg salad sandwich, hamburger, plus many more. It's a classic base for salad. It has a rich, buttery, smooth flavor that comes through in every bite. Not the lettuce you remember? Better give ours a try and taste the most popular lettuce around.