A unique Mustard Green originating from Nagasaki, Japan. Almost entirely disappeared in the 1960s, but was revived by Iwasaki Masatoshi in the early 2000s. The stems have a unique "knotted" base. It has a bit of a bite when eaten raw or becomes sweet when cooked.

These frilly, tender leaves pack the punch of fresh Wasabi. Add to salads for a tingle in the nose. Becomes mild and tender when cooked, great for stir-frys!

Tender, young pea shoots. Perfect for garnishing or adding pop to your salads

Bunches of french breakfast, easter egg, or red slicers

Pasture raised SASSO chicken

Homemade country sourdough loaf

Sourdough rye with caraway seeds

Sourdough, new york style, boiled bagels. Plain, sesame, poppyseed, garlic, everything