Varieties we grow

Arugula – Full of flavor, rich in vitamins A,B,C and E, as well as calcium, iron, magnesium, niacin, phosphorus, potassium and essential amino acids.

Brown Mustard – Fresh and zesty, rich in vitamins A,B,C and K, as well as calcium, magnesium, phosphorus, iron and zinc.

Daikon Radish – Flavorful and crunchy, rich in vitamins A,B,C,E and K as well as folic acid, niacin, potassium, iron, phosphorus, zinc, carotene s.

Broccoli – Mild, crunchy slightly bitter, rich in vitamin C and A as well as protein and calcium

Wheatgrass – Earthy herb like, sweet spicy peppery, rich in vitamins A,C,E,B6 and K  as well as thiamin, riboflavin, iron, zinc, copper, manganese, and selenium

Red clover – rich in proteins, minerals, including calcium, iron, magnesium, potassium, silicon, as well as vitamins A, B-12, C, E and K, with nutrients like niacin, thiamine, isoflavones, antioxidants

Sunflower – great source of calcium and iron. High in fiber, Vitamin A,B, C,D and E. Rich in magnesium, potassium, phosphorous, and trace amounts of zinc, copper, chromium and manganese.

Alfalfa – great source of vitamin K, C, source manganese and folate. It also has high content of bioactive plant compounds, which include saponins, coumarins, flavonoids, phytosteols, phytogens and alkaloids.

Salad Mix – great mix of Broccoli, Alfalfa and Radish with all their portieres.

Pea – Their nutrition values include beta-carotene – which our bodies convert into vitamin A, vitamin C, folate–which is an essential building block for the human body, and fiber