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March Produce: What's New? What's Leaving?

New: Chioggia and Golden Beets, Celery, Fennel, Spring Garlic, Lisbon Lemon, Grilling Onion, Spring Onion, Shelling Peas and White Radish,

Arugula, Red Beets, Broccoli, Brussels Sprouts, Green and Red Cabbage, Napa Cabbage, Carrots, Purple and Rainbow Carrots, Cauliflower, Orange and Purple Cauliflower, Romanesco, Chard, Cilantro, Collard Greens, Medjool Dates, Dill, Green Garlic, Grapefruit (Oro Blanco, Red Blush, Ruby Red), Green Beans, Kale (Dino, Green and Purple Curly, Lacinato, Red Russian), Kohlrabi, Leeks, Meyer Lemon, Marjoram, Mustard Greens, I’itoi Onions, Valencia Oranges, Parsley, Parsnip, Sugar Snap Peas, Pinto Beans, Radishes (Red, French Breakfast, Watermelon), Daikon Radishes (White and Purple), Rosemary, Spinach, Spring Mix, Squash (Acorn, Butternut, Honeynut, Kabocha), Tepary Beans (Black, Brown, White), Turnips (Hakurei and Red Scarlet), Sonoran White Wheat Berries

Last Chance: Mesclun, Mizuna, Kinnow, Mandarin and Navel Oranges, Parsnip, Snow Peas, Yukon Gold Potatoes, Black Radish, Easter Egg Radish, Delicata Squash, Sunchokes, Tokyo Bekana and White Salad Turnips

Specialty Items: Calendula Flowers, Dandelion Greens and Makrut Lime Leaf

Seafood: Yellowtail (Hamachi), Toro, Grouper (Cabrilla), Amberjack and Skipjack

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