Covered Bridge Produce

Offerings for the Week of  

We begin the 2005 season with the usual complement of greens and one unexpected delight -- organic strawberries. Our crops are growing a little more slowly than anticipated but look healthy. The new look you see here is only partially realized. Within the next few days you will be able to read descriptions and comments and see photos of all the crops now coming into production.
Arugula Eruca sativa
Also known as Roquette, this spicy green can't be ignored. People either love it or hate it. Easiest to grow in the fall, we produce it into the summer until the heat causes it to bolt.
8 oz. bunch
Braising Mix
A mixture of spicy brassicas that cook down to a delightful green braise. A tasty and easy way to add healthful greens to your diet.
one pound bunch
Broccoli Raab
We have tried to grow at least five varities of Broccoli Raab over the years. None of them has looked anything like the beloved Andy Boy brand available at finer grocery stores. Our Broccoli Raab is always light green in color and never has as many buds as the Andy Boy brand. However, the taste is similar.
1 lb. bunch
Cherrybelle Radish Raphanus sativus

12 oz. bunch
Kale, Lacinato Brassica oleracea
Dark green heavily savoyed leaves give this plant a prehistoric appearance. Also known as Tuscan kale.
1 lb. bunch
Kale, Red Russian Brassica napus
Tender and colorful, this is one of the most beautiful kales with light green toothed leaves and magenta stems.
1 lb. bunch
Kale, Winterbor Brassica oleracea
Also known as curly kale, this is the most familiar of the kales. If blanched and then sauteed with olive oil, garlic and sea salt it can win a place at almost any table.
1 lb. bunch
Komatsuna Brassica rapa
A Japanese leafy green of great beauty and versatility. Slice raw leaves and stems into salads, simmer in soups or stir fry briefly.
12 oz. bunch
Lettuce, Black Seeded Simpson Lactuca rapa
English heirloom lettuce introduced into the US around 1875. Grand Rapids type with large, loose, crumpled light-green leaves that are slightly blistered and ruffled. Inner leaves are tender and well blanched.
two heads
Lettuce, Buttercrunch Bibb Lactuca sativa
Our most popular lettuce. Compact rosette of dark green leaves with a blanched yellow heart.
one pound
Lettuce, Cracoviensis Lactuca sativa
An odd, beautiful lettuce which we can grow if we are lucky. The large leaves are red, green and purple and have a tender, buttery flavor. Listed as a distinct type, Asparagus Lettuce, in the classic 1885 book, The Vegetable Garden.
two heads
Lettuce, Speckled Bibb Lactuca sativa
An ornamental Bibb lettuce of spectacular beauty, its apple green leaves splashed with maroon flecks. Small firm heads with soft, mild flavored leaves. Was grown in Lancaster County before 1799 and introduced to commerce in 1880 as "Golden Spotted."
two heads
Lettuce, Two Star Lactuca sativa
Green Grand Rapids type lettuce with broad frilly leaves.
two heads
Mei Quig Choi Brassica rapa
Hybrid baby green stem Pac Choi. Flat misty green stems form a heavy base. Leaves are rich green, broad and oval.
1.5 lbs.
Mizuna Brassica rapa
Japanese green of Chinese origin has deep green, tangy, feather-shaped leaves. Try steaming bite-sized pieces and serving them tepid with olive oil and lemon or semase oil and shoyu.
1 lb. bunch
Mustard, Red Giant Brassica juncea
Large Japanese mustard with purple tinted leaves and mild mustard flavor.
one pound bunch
Oregano, Greek Origanum heracleoticum
The oregano to use in pizzas and other Mediterranean dishes.
2 oz. bunch
Pac Choi Brassica rapa
We grow the variety, Joi Choi, a heavy, vigorous, white stem Pac Choi. The leaves and stems have a mild, juicy sweetness.
one head
Salad Mix
We combine 10% Arugula, 30% Mustard Mix and 60% Lettuce Mix to create this satisfying combination of small spicy and succulent leaves.
8 oz. bag
Scallions, White Allium fistulosum
These are actually Japanese bunching onions -- if left to grow, they get bigger but never form a bulb. They are firm and have an earthy, pungent aroma. American type scallions have a softer body and a greener, sweeter taste. The bunching onion is mentioned in Chinese literature as early as 100 B.C.E.
5 oz. bunch
Spicy Mix
A tingling mixture of small spicy greens. Can be used for braising, eating fresh or miximg with less exhilarating salad mixes.
8 oz. bag
We have found a local supplier of certified organic strawberries. They are grown by an Amish farmer in Lancaster County who shuns publicity. Otherwise, we would be proud to name our source.
1 pint
Tatsoi Brassica rapa
The spoon-shaped, dark green, evenly spaced leaves make Tatsoi a beauty to behold. This green is very rich in calcium and vitamins (twice as nutritious as bok choy) and has a good strong taste that is considered superior to bok choy
one head
Thyme Thymus vulgaris
Thyme is an important spice of European cuisines, especially in South Europe. It is especially typical for France, where fresh branches of thyme, tied up into bundles together with other fresh herbs, are added to soups, sauces and stews, being removed before serving.
2 oz. bunch
Tokyo Bekana Brassica rapa
Bright, light green leaves are curled and ruffled. Excellent for light cooking.
12 oz. bunch