Red Oak Lettuce

Season: Fall – Spring (late September till mid April, if cold enough)
Siberian Kale

Season: Fall – Spring
- Details: Dark and Leafy, Mild flavor
- Nutrition Facts: High in Vitamins A, C, and K
- Recipe: Kale and Roasted Red Pepper Frittata / Recipe: Colcannon
Toscano Kale

Season: Fall – early Summer (September till early June)
- Details: Hardy and Nutritious
- Nutrition Facts: High antioxidants, low calories
- Recipe: Tuscan Kale with Garlic Tomatoes
Red Russian Kale

Season: Fall – Spring
- Details: Mild nutty flavor, slightly sweet and earthy
- Nutrition Facts: Great source of Vitamin C and iron
- Recipe: Squash and Kale Tart
Mizuna

Season: Fall – Spring
- Details: Mild flavor and light texture; used to mild out a mustard greens based mix
- Nutrition Facts: Supergreen very high in nutrients
- Recipe: Wok Sautéed Mizuna & Portobello Mushrooms with Minced Chicken/(Chickun)
Swiss Chard

Season: Fall – Spring
- Details: It is a leafy green and is a member of the beet family; earthy in flavor
- Nutrition Facts: Vitamin A, Vitamin K, reduces blood pressure & enhances performance in sports
- Recipe: Creamed Swiss Chard with Lemony Breadcrumbs
Bibb Lettuce

Season: Fall – Spring
- Details: Tasty and distinctive flavor, thrives in cooler weather
- Nutrition Facts: Very low in calories, high in nutrients
- Recipe: Bibb Lettuce with Shaken Vinaigrette
Red Amaranth

Season: Year-round growing season in FL
- Details: Protein-rich pseudo grain that will color the dish red! Perennial plant
- Nutrition Facts: Similar to beets; offer carotene, calcium, iron, protein, and trace elements
- Recipe: Amaranth in Coconut Milk
Red mustard greens

Season: Fall – Spring
- Detail: Leaves are very thin and tender, mildly peppery and nutty when young; robust notes of pepper, garlic, and mustard when matured; they can get VERY spicy if stressed or grown to maturity. The flavor dies down when cooked.
- Nutrition Facts: Many anti-inflammatories, antioxidants, and cancer-preventing compounds
- Recipe: Sautéed (Red) Mustard Greens with Garlic and Sesame
Mustard greens

Season: Fall – Spring
- Detail: Same as red mustard
- Nutrition Facts: High in Vitamins A and E, antioxidants, and liked to cancer-prevention
- Recipe: Balsamic-Glazed Chickpeas and Mustard Greens
Joi Choi

Season: Cool season plant with tolerance to heat! Year-round growing season, but for heads it’s best for Fall – late Spring
- Detail: Mild flavor, dependable yields; provides crisp tender leaves for oriental dishes; adds flavor to soups, stews, and casseroles
- Nutrition Facts: Leaves and stalk provide high amounts of Vitamins A, C, and K
- Recipe: Garlicky Ginger Joi Choi
Red Pak Choi

Season: Makes small heads and best grown in cool season (Fall – Spring). Same flavor as joi choi and tat soi
- Detail: Type of Chinese Cabbage
- Nutrition Facts: Low calorie content, helps with digestion, cancer prevention, high in Vitamins A and C
- Recipe: Simple Garlic Pak Choi Recipe
Tokyo Bekana

Season: All year long
- Detail: Romaine replacement; a smooth loose leaf cabbage similar to bok choi; mild and used to balance out mustard and arugula mixes.
- Nutrition Fact: High in vitamins low in calories
- Recipe: Tokyo Bekana Spring Rolls
Tat Soi

Season: Grows year-round but heads are best grown in cool season
- Detail: salad green when small and sauté green when larger. It is known as an asian spinach with a buttery aftertaste. Good for cut and come again or for heads.
- Nutrition Fact: Loaded with vitamins and trace minerals
- Recipe: Avocado Citrus and Savoy Salad with pine nuts and pomegranate dressing
Collards

Season: Cool season crop. Should be started in the Fall and can grow though early Summer.
- Detail: It is in the cabbage family, brassicaceae; date back to prehistoric time with thick slightly bitter leaves
- Nutrition Fact: Excellent source of Vitamins K, A, C, E, dietary fiber, and calcium
- Recipe: Coconut Curried Greens / Recipe: Vegan Southern Collared Greens
Bok Choy

Season: Year-round growing season, but for heads it’s best for the Fall – late Spring
- Detail: Leafy green, mild flavor; great in stir fry, braising, soups, and pho
- Nutrition Facts: Highly nutritious and very low carbs
- Recipe: 10 Minute Lemon Garlic Sautéed Bok Choy
Red Mustard Frills

Season: Year-round
- Detail: Crunchy yet tender, robust and peppery
- Nutrition Facts: Cancer-preventing benefits, high antioxidants, anti-inflammatory, natural detoxifying properties
- Recipe: Salsa Verde / Recipe: Golden Frills Mustard
Malibar Spinach

Season: Spring though early Summer
- Detail: Similar taste to spinach, but not in the spinach family; thick leaves used for thickener in soups and stews
- Nutrition Facts: Contains folate which helps ensure healthy pregnancies, cancer-prevention, and helps naturally treat depression
- Recipe: Shawarma Greens
New Zealand Spinach

Season: All Year
- Detail: Bitter taste, good for sautés or tossed in salads. Native to Australia, New Zealand, and East Asia
- Nutrition Facts: Low in calories and fat, high in Vitamins A and C, iron, and antioxidants
- Recipe: NZ Spinach Green Smoothie / Aussie Alfredo / NZ Spinach Greek Yogurt Dip
Sorrel

Season: Year round if established; needs to be direct seeded in the Fall – Spring.
- Detail: Lemon flavored green; can add lemon flavor to salad
- Nutrition Facts: Nutritional powerhouse (Vitamins A and C, rich in antioxidants)
- Recipe: Dakota Soifer’s Sorrel Pesto