Brassicas & Cruciferous

It has a flavor between spinach and water chestnuts but is slightly sweeter, with a mildly peppery undertone. The green leaves have a stronger flavor than the white bulb.

Bok choi cooks in 2 to 3 minutes by steaming, stir-frying, or simmering in water (8 minutes if steamed whole). The leaves cook more quickly than the stem. It is used in similar ways to other leafy vegetables such as spinach and cabbage. It can also be eaten raw.

Brussels sprouts are a leafy green vegetable that grows in small, compact heads, like little cabbages. They have an earthy, vegetal, slightly bitter flavor, and can be cooked by roasting, sautéeing, pan-frying, and grilling. 
When simmering, it's best to cook for no longer than 5 to 6 minutes.  To roast Brussels sprouts, halve them, toss with olive oil, and season with Kosher salt, then roast in a 400 F oven for about 20 minutes. To sauté, halve the sprouts and cook in a medium-hot skillet for 5 to 10 minutes, until tender and crispy.

Vibrant purple leaves with a crisp texture and slightly earthier, peppery flavor than green cabbage. Rich in vitamin C, antioxidants, and anthocyanins that give it its stunning hue.

Shred it raw for jewel-toned slaws, or quick-pickle with vinegar for a bright pink condiment. Braise with apples and balsamic for a classic sweet-and-sour side, roast for caramelized wedges, or add to stir-fries. The leaves turn brilliant magenta when cooked with acidic ingredients.

Stores exceptionally well in the refrigerator for weeks. A nutritious, eye-catching addition that brings both flavor and beauty to your plate.

Crisp, crunchy, and versatile with a mild, slightly peppery flavor and a satisfying snap. This kitchen workhorse is loaded with vitamin C, fiber, and antioxidants.

Shred it raw for classic coleslaw and crunchy salads, or transform it through cooking—sauté for stir-fries, braise until buttery-soft, roast for caramelized edges, or ferment into tangy sauerkraut. Excellent in soups, stuffed cabbage rolls, tacos, and alongside corned beef. The dense, layered leaves hold up to any cooking method while adding texture and subtle sweetness.

Stores exceptionally well in the refrigerator for weeks, making it a smart, budget-friendly choice year-round.

Fresh, locally grown broccoli with tight, deep green florets and crisp stems. Our broccoli has a mild, slightly sweet, earthy flavor with subtle bitter notes that balance beautifully when cooked. The stems are just as delicious as the florets—tender, sweet, and slightly crunchy.
Flavor profile: Mildly sweet and earthy with a clean, green flavor that's nutty and slightly peppery. When roasted, it develops caramelized edges with deep, savory sweetness.
Culinary uses: Roast with olive oil, garlic, and lemon until edges are crispy and caramelized. Steam and toss with butter and parmesan. Blanch for vibrant crudités. Stir-fry with ginger and soy sauce. Chop raw into slaws and salads. Purée into creamy soups or add to pasta dishes and frittatas. Don't forget the stems—peel the tough outer layer and slice for stir-fries, grate raw into slaws, or pickle them.
Prep tip: Don't overcook! Broccoli is best when bright green and still slightly crisp.

Farm-fresh cauliflower from Lancaster County, harvested at peak season when heads are at their sweetest and most tender.


Clean, mild, and slightly sweet with dense, creamy florets that are never bitter. These carefully tended heads are pristine white and exceptionally fresh.


Incredibly versatile—roast with olive oil for caramelized edges, steam or boil for classic comfort sides, or rice it for a low-carb alternative. Makes creamy soups, buffalo "wings," pizza crusts, and mashed "potatoes." Enjoy raw with dip or pickled for tangy crunch.

Fresh Nappa cabbage (Chinese cabbage) with crisp, pale green crinkled leaves and tender white ribs. Mild, sweet flavor perfect for slaws, stir-fries, kimchi, dumplings, or fresh salads. Locally grown for peak freshness.

Uses: Shred raw for Asian-style slaws, stir-fry with garlic and ginger, braise with pork, make kimchi or pickles, add to soups and noodle dishes, use leaves for wraps, or grill halves with sesame oil. Versatile, crisp, delicious.

Storage: Refrigerate in crisper drawer, keeps 1-2 weeks. Use outer leaves first, inner leaves stay freshest longest.