It has a rich, peppery taste, and has an exceptionally strong flavour for a leafy green. It is generally used in but also cooked as a vegetable or used raw with or meats in northern Italy and in coastal (especially/Capodistria), where it is added to the cheese. In, rocket is often used in, added just before the baking period ends or immediately afterwards, so that it won’t wilt in the heat.
Mustard greens are the leafy part of the mustard plant. The greens are slightly peppery in flavor and are available year round.
The white round head can be eaten raw or cooked with a mild and slightly crunchy texture. Available seasonally.
Mizuna is a Japanese mustard green. The leaves are feather shaped with a peppery taste and is available year round.
Mesclun "Sassy" Salad Mix
Mesclun is a salad mix with tat soi, kale, mustard greens, arugula, red oak lettuce, and Lola Rossa lettuces. This signature MA’O mix is available year round.
Tat soi has dark green spoon-shaped leaves with a soft creamy texture and subtle flavor. Available year round either bunched or baby.
Baby Romaine Lettuce
Romaine lettuce is slightly bitter and is very crunchy. Available seasonally.
Chard is a leafy vegetable with shiny green ribbed leaves, with stems that range in color with a slightly bitter taste. Available year round.
Collard greens are a member of the cabbage family with a fairly mild flavor similar to kale. Available Seasonally.
Kale is a member of the cabbage family, is highly nutritious and is available in Curly, Red Russian, Lacinato year round.
Bananas come in a variety of sizes and colors when ripe, including yellow, purple, and red. In popular culture and commerce, "banana" usually refers to soft, sweet "dessert" bananas. Bananas from a group of cultivars with firmer, starchier fruit are called plantains. Many varieties of bananas are perennial. They are native to tropical Southeast Asia, and are likely to have been first domesticated in Papua New Guinea. Today, they are cultivated throughout the tropics. They are grown in at least 107 countries, primarily for their fruit, and to a lesser extent to make fiber and as ornamental plants.
The white and yellow kernels are sweet and can be grilled or boiled. Available seasonally.
Eggplant can be purple or white and are best when unblemished with smooth tight skin. Available year round.
Green onions are milder than most onions and can be cooked or used raw as a part of salads or Asian recipes. Available year round.
The Purplette variety of onion is sweeter and smaller than conventional onions. Available seasonally.
Both leaves and root can be eaten after cooking. Available year round.
Root can be eaten after cooking and is starchy similar to a potato. Available year round.
The French Breakfast radish is elongated in shape with a bright red outer skin, which turns white at the root base with a crisp texture and a mild to delicately sweet flavor. Available year round.
Hakurei is a Japanese turnip with uniform round roots with white skin and a crisp texture. The tops are mild enough to eat fresh out of the garden along with the roots. Available year round.
Daikon is a mild-flavored radish with edible root and tops. Available year round.
A root vegetable that can be orange, purple, red, white, or yellow. Available seasonally.
Beetroots and their greens are edible after cooking. Available year round. MA‘O offers both baby and mature beets.
Broccoli is a close relative of the cauliflower that can be steamed, stir fried or eaten raw. Available seasonally.
Endive has a slightly bitter flavor and works well mixed with other salad greens, either the curly or head varieties. Available seasonally.
Radicchio is a mildly bitter tasting leafy vegetable that is red in color. Available seasonally.
A cross between a mandarin orange and a lemon, these are sweeter and less acidic. Available seasonally.
Tahitian limes have a fairly thin rind and with seedless and juicy flesh. Available seasonally.
A tropical fruit with an oblong pit and sweet flesh. Once peeled and pit is removed it is ready to use. Available seasonally.
Varieties of orange that are sweet and easily peeled for eating with few seeds. Available seasonally.
Basil leaves have an anise-like flavor with a pungent sweet smell used in many ethic cuisines. Available year round in both Italian and Thai varieties.
Cilantro is the leaves of the coriander plant and is strong in taste and smell. Available year round.
Parsley is a green herb used as a spice and garnish. MA‘O raises both American and Italian varieties. Available year round.
Anise in flavor, the feathery leaves and roots can be used for cooked or raw dishes. Available year round.
Curry leaves are elongated, pointy, slightly shiny and can be used in stir-fries and curries. Available year round.