Over a season (and into the next) we grow over 30 different kinds of greens, roots for all seasons, ‘fruiting’ veggies (beans, peas, edamame, zucchini, squashes, cucumbers, eggplant, tomatoes, peppers), herbs, pulses (dry beans), and flowers for cutting our products have heavy asian (Japanese) influences and acknowledge African-Caribbean food culture without a burdensome dependence upon plasticulture.