We grow a wide variety of vegetables, herbs and edible flowers throughout the year, including the following:
Vegetables: broad beans, lettuce, arugula, summer purslane, carrots, radishes, turnips, parsnip, broccoli/bimi, chinese cabbage, savoy cabbage, spring onions, pea shoots, bok choy, fennel, sugar snap peas, pea shoots, fenugreek, tomatoes, chili peppers, kohlrabi, potatoes, spinach, swiss chard, beans, zucchini, onions, shallots, cucumbers, gherkins, corn, garlic, leek, celeriac, endive, egg plant, brussel sprouts, pumpkins, lamb’s lettuce, spinach, Asian salad mix, turnip greens, celery, Jerusalem artichoke and ramenas.
Herbs: basil, chives, chervil, tarragon, dill, basil, oregano, thyme, sage, pineapple sage, rosemary, southernwood, stevia, leaf fennel, mint, lemon balm, lemon verbena, parsley, coriander, lovage, shiso, bay leaf and anise hyssop.
Edible flowers: calendula, nasturtium, cornflower, borage, pumpkin/squash and many herb flowers.
Here is a photographic overview of our harvests throughout the 2017 growing season, taken by harvester Sarah Essbai.