News from the Farm
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Chives growing in the garden

Just Two Markets Left!

September 16, 2016

Only two more weekends at the Issaquah Farmers Market!  Last day of the market is September 24th!  

Thank you to everyone who has supported us all summer long.  We'll have winter squash and corn to finish the season.  

Opening Day is Here!

Come by with the family to see what spring has sprung and what's fresh in the Pacific Northwest!  There will be plenty of fresh fruits and veggies to shop for.  Grab some lunch and a Mother's Day bouquet while you're here!

Spring Limbo

Spring is the most fickle season around the farm.  One week it’s cold and rainy, and the next it’s 80 degrees. We went from having the back of the farm flooded in surface water to everything being ready to plant in the space of just a week.  Unfortunately, that also means that our spring staples of budding brassicas are short-lived.  All the Rapinis and Broccolinis just want to burst into flower and don’t stay at the budding stage very long.  So, goodbye broccoli. At the same time, the crops that we’ve been able to get planted in the last few weeks aren’t quite ready.  

Looking ahead to next week, however, we’re in limbo. Overwintered crops are catastrophic and the newly planted things are not quite ready. But in two weeks it’s going to be awesome!

Mother's Day Bouquet
Winter Carrots

Weather is Changing

September 25, 2015

Fall is definitely here. Along with the rain and cooler temperatures, there are occasional warm spells.  It makes dressing up in the morning pretty difficult for us! Although this weather feels much nicer than the sweltering heat, we're sadly reminded that the season has come to an end.  In the spring when the season began, the wait for summer produce felt like an eternity. But, before we knew it, the carrots, beets, green beans and squashes all came along, and fall crept up on us too fast! 

Believe it or not we're already gearing up for the next season!  This includes tilling the ground for more strawberries!!  It's also time to order seed garlic and onion for Spring.

We are so grateful for our wonderful and dedicated customers and the immense support we get from the community.  We hope you enjoyed the produce this summer from our family garden.  Everything we produce is harvested by hand and a labor of love.  We wouldn't be here without you all.  We can't wait to see everyone again next year!.

Here is a picture of the orange carrots we've been busy tending to, for the Fall CSA.  The market has come to an end, but you can still get farm fresh produce long after it's over.  We are really excited about the CSA we have planned for this season.  There are still shares left!  Act fast!  Click on the link below for more information.

Organic Farms in washington State

Dry, Dry, Dry

August 6, 2015

We have survived to see the end of July. At this point, the word "dry" is an understatement.  It’s been difficult. Never have we experienced the lack of moisture that we have had this summer. Think back to a typical year in the northwest: It rains almost every day in April. It rains two out of three days in May, and it rains one out of three days in June. And THEN July comes and it gets hot and dry.

Now think back to this spring. It rained in March. It rained a little in April. And then the rain stopped. The temperature went up in May, and the rain disappeared. No rain in May. No rain in June. A week of 100° days in July.

Aside from dealing with the dryness and the heat,  we also get to experience the joy of having lots of crops extra early—and most things have been a month early for us—means that many crops are going to suffer.  It's a trade-off. But this is the beauty of a diversified farm system. Some crops will excel, and some crops will fail. It’s a built-in safety feature. There have been years where the broccoli, peas, and lettuce went on forever and there were no squashes, tomatoes, or beans.

That said, the bounty of sugar peas are still here! Probably a few weeks remaining on them. The green beans are coming in and they're so sweet and tender. The cherry tomatoes and the cucumbers are in, so don’t be afraid to slice them up in your salad or just bite into one.

Spring is Here and so are the Sugar Peas!

We're super excited about the sight of sugar peas and snow peas!  They're a few weeks earlier than most years.  In the spring, they are perfect, crisp, juicy round pods. We decided to have some snow peas tonight for dinner, in a saute and boy were they tender and sweet!

Rain has been unusually unpredictable this spring, with our 70° average in May. So strange, but wonderful for the early plantings and early harvest.  For the most part, it seems like we're right on schedule. The first of our cucumbers went into the ground, the tomatoes are in their cozy plastic beds, the basil leaves are peeking out of the dirt and the strawberries are all flowering.

Our current farmer's rant... with the warmer temperatures come pests. We’ve had to till-under our recent planting of arugula and mustards due to Flea Beetles. Usually we don’t run into problems with them until June, but there they are. We may try one more planting for summer, but otherwise, no arugula until fall. The Beetles thrive in hot, dry conditions, so we won’t plant until the night-time temperatures drop.

However, we thrive in the anticipation of what each day is going to bring, we put out fires on a daily basis, we get to see tangible results, we get to farm…It’s what we wait for all winter. This is our time to shine.

Sugar Peas

Welcome to "Sprinter" Our New Northwest Season

May 1, 2015

What a crazy-warm winter-spring we’re having! We don’t even know what to call it—maybe Sprinter is a good word to describe the sunny, 70° April days? It also describes our work ethic right now: between soggy days, we sprint out to get ground worked up, and get things planted. Usually the second we come back to pile on rain gear, the sun decides to come out, and we're in this constant scurry. As the weeks go by, the sun is sticking out longer and longer, the ground is drying up and it's looking to be another promising year.

Salad Greens, Onions, Swiss Chard, Beet Greens are all growing nicely and should be ready to harvest soon—way ahead of our normal schedule. Cilantro, Turnips, Radishes and Spinach are all planted, weeded, and growing, and we’ll be picking and eating all of those things some time in May!



Heat Wave

On the Farm

July 12, 2014

Wowza! It was nearly 100° the week before! We are happy about the heat because it will make everything grow quickly, but too much too fast makes it hard to water everything to keep it from dying!

Good news is that the herbs are all doing great. The rainbow carrots will be ready sooner than planned, and so will the cucumbers. Even the green beans are coming along, and that is speedy! Our larger plot of peas is perfect this week so you’ll be getting more crunchy sweetness. Come by the market and pick some up, the season is moving way too fast!

Lees' Fresh Produce featured on New Day NW!

Video is now offline, but it was a great story!

Great Market News!!

The information you’ve been waiting for…when can we start parking in the new garage?! The Costco parking garage will be available for Issaquah Farmers Market use starting Saturday, August 2nd

I know. I know. This is later than expected, but at least we now have a date. In the meantime, let’s start a countdown – only


Xiong harvesting

Spring is Over

June 19, 2014

We have reached the end of our spring season. There is always an overabundance of something in the spring season and this year it was pea shoots! But summer is early! We have been cutting lots of baby bok choy, sugar peas are ready, and so much is on the horizon.

We spent a lot of time planting and weeding all the squashes and cucumbers this week. The beets and carrots are coming along but will still be a couple of weeks away. The basil is nearly ready to pick, and the sunflowers will be coming along by the end of June.



The Emergence of Spring

On the Farm

May 1, 2014

Our greenhouse is full of plants ready to get planted. It’s a really good feeling, watching it fill up with flats loaded with potential.

Hundreds of thousands of baby plants growing strong, ready to live up to their expectations and feed folks.

We've been waiting for that stretch of dry weather and we've finally gotten a little bit, yesterday and today! It's been frustrating waiting and waiting so we can get all the seeds in the ground and the starts planted. Last week when it rained for a week, it was hard. All we think about is how many days it will take to dry out again, so we can get the tractor back into the field and work up soil to make it fluffy and receptive to seeds and baby plants. After a very rainy week, it can take several days of dry weather to make the soil workable. If we take heavy machinery out too early, we can compact and ruin the structure of the soil, and while we may be able to plant, we pay for it in the weeks to come, when the ground is so compacted and hard that we can’t cultivate easily, and the plants grow slowly from lack of oxygen to the roots.

When we started out the season a month ahead of where we were last year because of an early warm spell, and we watch that month close in on standard time, and we realize that we can’t possibly replant hundreds of thousands of transplants into bigger pots. And we struggle to figure out the best solution: do we toss out those plants and start over, or wait it out another week.

And so we waited.

And waited.

Then, no, showers for Wednesday. And Thursday is sunny!

We look for the positive things. The peas are growing! The carrots are peaking above ground! Oh, but those won’t last forever. Everyone loves carrots, we need to try to  keep everyone happy.

We try to bargain with the weather gods. I say to myself, “OK. I can handle another rainy weekend at farmers markets, if we can just have a week to get a bunch of things planted.” I’ll take it. I’ll work hard. “We just want to feed everyone!” I plead.

Will it work this time? Rainy markets are no fun, but neither is a rainy week where we all just sit around and wait. Wait and feel pressured, because the longer we wait, the more there will be to do, and in an ever-shorter amount of time. There are only a few of us to do all that work, and we are human.

That adds up to more hours we need to pay in labor, and more money we need to earn at farmers markets to pay those labor hours. And what if we don’t have enough to sell?

Deep breath. This is spring...

Xiong harvesting
We Won an Award!

We Won an Award!

October 18, 2013

Lee's Fresh Produce won an award for the Highest Sales - Produce at the Issaquah Farmers Market for the 2013 market season.

Selling at Pike Place Market

October 18, 2013

We will be at the Pike Place Market in Seattle this weekend, October 19th and 20th, outside on the cobblestones (right across from Beecher's Cheese). We would love to see you guys down there! We will be there every weekend through the Winter season until we run out of produce and weather permitting.

Summer at It's Best!

August 1, 2013

Things usually get pretty dry on the farm in July and August. Until this past Wednesday evening, we had about 38 days without rain. Although the persistent dry weather can be stressful for most leafy greens (hence no collard greens and mustard greens), there are a lot of crops that are absolutely thriving in this warm summer. By now you have probably noted the abundance of beans, basil, and zucchini producing heavily. Cherry and Sungold tomatoes pulling up quickly right behind. With farming relying hugely on the weather, there are often crops that take the place in our harvest tribulations. These have included Radishes, Dill, and Arugula. Despite challenges, we continue to look for ways to learn and improve and consciously grow the best local produce we can.  

Summer is in Full Swing!

July 25, 2013

We’re into the full swing of summer, so get ready to eat more veggies! The summer squashes, cucumbers, and broccoli have been ready, as are the cauliflower are nearly ready. We are also into the height of farm-work season, because not only are we working to clean and harvest (and keep planting) summer crops, it’s also time to get the fall and winter crops in. It’s double duty, and we are getting used to (somewhat) 12- and 14-hour work days. We're preparing to end with a great fall season not to mention a few surprises that you guys will be the first to know about!

Read the full newsletter

Green Beans

Green Beans are Here!

July 11, 2013

Hot weather means we need to water. The problem is, everything needs water at the same time! Weather is always a trick in farming. Having days of torrential rain was a bonus and it means lots of free irrigation, but it also wreaks havoc on the crops in the way of weeds. However rain and warm weather makes EVERYTHING grow faster, including the weeds so this is one of the busiest time of the season.

Try our Sweet and Spicy Green Beans recipe!

The End of Spring

June 8, 2013

Summer is here at last, and we have cranked into high gear. I haven’t posted for a few weeks, because of the shift into hectic mode. However we did complete the Spring season successfully, with lots of tasty greens and rhubarb! 

Thanks to amazing weather, we were able to get the tomatoes planted on time and some have been flowering in the past few days!  We've also manage to plant a few rows of those unique dragon tongue beans along with the second planting of peas, which have already popped right up.

We are ramping up for the first week of Summer! We’ve got fresh patches of greens growing steadily in this early June warmth, and we’re still looking ahead at what promises to be a great season!

Read the full newsletter

Peas Planted

May 10, 2013

Our first early planting of peas is happily coming along. Glad that we planted in the Easter dry weather window, we look forward to having a few peas near the beginning of June!

We've been planting our next round of seeded crops—spinach, arugula, carrots, beets, peas, other greens. We even gambled on a nice patch of basil. We don’t need to worry about them rotting in these temperatures, and if they work, we’ll have basil in early July. We may even be planting cucumbers and squash next week, and that would be a record date as well!

Battle of the Birds

April 27, 2013

Plenty of different hawks and lots of crows have been coming around. We don’t typically see the bigger birds like the ravens but for some reason, they’re moving up here. The crows get pretty thick around here, but ravens and crows don’t like to share territory. They are cousins. Maybe it’s a feud from way back, who knows. All I know is that when the ravens show up, the crows disappear. And that isn’t all a bad thing.

Crows come in hundreds pulling up plant tags, digging up germinating peas, and pulling garlic cloves out of the ground. So, given the choice we’d rather have a pair of giant ravens than 100 pesky crows. It has been interesting though. The crows send out one advocate to harass the raven, presumably to drive it off.

Baby Spinach

Spring Market Week 1: A Beautiful Start!

April 17, 2013

At last, Spring is here. Despite the recent chilly weather, our baby spinach plants are coming along quite eagerly. We’ll be harvesting these babies in no time! And with a few sporadic nice days we've been able to get a lot of ground ready for planting peas and green beans, not to mention some time to tidy up the strawberries. Warm and glorious sunny days, have sure made way for all of the overwintered brassicas that shot their flower stalks up, yielding tasty rapini or broccolini. These produce sweet, tender little stalks that are delicious roasted or sautéed. We have been eating some form of them every night now. Spring is delicious!

Awaiting Spring 2013

March 14, 2013

We’re all getting very excited, thinking about what the new harvest will bring us. Thankfully we’ve had one of the mildest winters here in the Pacific Northwest. When we first start receiving the catalogs at the beginning of the year, we start dreaming, and yet it’s also a very critical time for us. Researching the individual sources and production practices of each seed we sow is a careful process. This usually lasts several days– going through catalogs, taking stock of what we already have, deciding what worked and what didn’t and looking for new vegetables and other produce that we might want to plant. As engaging as this task is, we also have plenty of work to embrace outdoors.

Much is happening now in the fields, in this calm before the storm of farming.  Most of the ground is cultivated, and crops that having been sleeping all winter are slowly emerging. Nearly everything ready for spring harvest has been sewn already including the peculiar pea vines, spring onions and early brassicas.  Our sole greenhouse will be planted, in the next day or so with beet greens and mixed salad for mid-spring.  Next up will be the first planting of sugar snap peas for June harvest.  The garlic and fava beans planted last fall are up and well on their way.

With the warmth and energy of the sun on our faces, we began to see the beautiful yields of abundant colors and flavors of the summer and we can’t wait to taste them and share the goodness with everyone.

Our first display of the year is anticipated for the first week of the Issaquah Farmers Market on Saturday, April 20. We hope everyone is able to come see all the tender greens the spring has perfected and the over-wintered vegetables with all their dense nutrition that our body has been craving all winter long!

Chives growing in the garden

End of Season - 2012

The Summer Season has come to an end. It’s been a trying season with unwavering climates but we remained hopeful and feel very fortunate with our harvest. The late, late spring and lack of summer rain made growing quite tricky. But a wise man once said, "The farmer has to be an optimist, or the farmer wouldn't be a farmer."

Every year has its new set of challenges and triumphs, and this year has definitely been the same. We are now waiting for the rain so that we have a little moisture in the ground to plant our cover crops into. However, there's also the race to get the spring garlic and onions in the ground before the rain decides to downpour. Aside from that waiting game, there is the rush to get things harvested before our (very well fed) rabbits and deer get to them first. Always weeds to be pulled or admired.

We want to say thank you for a wonderful season and allowing us to share what we love to do with you and your family. Thank you for being our friends and our extended family. In moments of perplexity and throughout difficulties, you guys were what kept us going through the hard days. Your kind and thoughtful words and conversations were the positive forces in our lives and we look forward to seeing you guys every week.

We hope to continue to grow with you and share our passion and love for locally grown, fresh and nutritious produce. 

Have a safe winter and we look forward to seeing everyone at the Harvest Market in November!

Goodbye to Summer

There is still a lot going on. While some things like Winter Squash usually isn't ready until mid-October, we'll have some this weekend including our summer bounty from last week including broccoli, cauliflower, leeks, rainbow carrots and beets..

Fall planting is just about wrapped up. The problem is the watering—it’s so dry! Warm and dry are great for planting, but the seeds won’t sprout without some water, and everything needs water! We’ll get there.

Usually Winter Squashes aren’t ready until October, but the extra few weeks of summer weather have speeded them up. The zucchinis are done—which usually wouldn’t be missed either, except that it still feels like summer. The basil is nearly done, due to the foggy mornings—basil doesn’t like to be wet and cold.

We are still irrigating. In October. We are still planting—in October. Usually we try to beat the imaginary planting clock, with a deadline of September 1—before the rain starts, simply because it’s nearly impossible to plant anything in mud. Sticky soil makes it impossible to use seeding machinery, and very difficult to use hands to set transplants.

But we are still planting. It’s dry, might as well throw some more radishes and salad greens in the ground. What the heck—might as well try, right?

We are having an awesome harvest of carrots and beets. In recent wet years, we struggle to get them picked before the leaves give out. But, in a dry year, the beets along with the greens are still healthy and beautiful, and the colors are nice and bright. If you can’t use them all up now, store them in your refrigerador for later, they keep well and still maintain their freshness. Just remember that you’ll need to cut the leaves off because those will go first.

Make a quick ratatouille with the cabbage and surprise sweet onions, to go along with the bountiful carrots we’re having this year. We had a delicious salad of cherry tomatoes, spinach, boiled beets and cured olives the other night. Very tasty!



Fall Squashes and Spinach

While we are being greeted with the cold, foggy nights, most of the summer crops are having a hard time surviving. However with the hot sunny days, our fall crops are in full swing and with harvesting, we are busier than ever. The fresh and abundant harvests should continue to unfold for the next three weeks of market. 

We were surprised to see how usually shelling beans aren’t ready until October, but with the extra few weeks of summer weather, it has speeded them up. This week we will be bringing for the first time Dragon Tongue Beans. A dragon tongue bean is a flavorful, juicy bean which can be used like a snap bean or allowed to mature into a shell bean. In either case, the beans have a sweet, delicate and beany flavor which we really enjoy. It is usually lightly blanched or sauteed to preserve the fresh, crisp flavor. When cooked, the purple spots on the dragon tongue bean tend to disappear. Since dragon tongue beans are stringless, they are very easy to prepare, requiring only a quick wash and a trim before use.

Fall Planting Wrapping Up

There is still a lot going on. While some things like Winter Squash usually isn't ready until mid-October, we'll have some this weekend including our summer bounty from last week including broccoli, cauliflower, leeks, rainbow carrots and beets..

Fall planting is just about wrapped up. The problem is the watering—it’s so dry! Warm and dry are great for planting, but the seeds won’t sprout without some water, and everything needs water! We’ll get there.

Usually Winter Squashes aren’t ready until October, but the extra few weeks of summer weather have speeded them up. The zucchinis are done—which usually wouldn’t be missed either, except that it still feels like summer. The basil is nearly done, due to the foggy mornings—basil doesn’t like to be wet and cold.


Chives growing in the garden

Fall is Upon Us

Fall is on the doorstep and we’ll be moving back to lots of greens and roots and squashes. That reminds me, we all have five more Saturdays to enjoy the market!

We had a pretty hard frost this past week. Sadly it was enough to overcome the basil and the leaves of the green beans and zucchini. This week will be that last week to harvest whats left of the zucchini and green beans. The winter squashes are mostly ready to harvest now, and they were straddling the line between being not quite ready and very tasty. This year we are growing the kabocha and the acorn. We are most fond of the Kabocha squash which is nutty and sweet, like chestnuts. It can be roasted in halves, or cut into cubes and roasted or steamed. I prefer to bake it over water or steam it because I don’t like the very dry texture, I prefer it creamier, even though the flavor is rich and sweet. It can also be cut into thin slices and baked or fried—popular as a tempura item in Japanese cooking.

We hope you’ve enjoyed the summer season thus far! Every year we learn more, and every year there are new challenges. This is the ongoing learning experience that is farming.

Operating a farm is a challenge, most people understand that. Running a business based on customer contact and dependent on good customer service is a complicated layer to add to any business. Farming would be easier if we didn’t ever talk to our customers, or work hard at keeping them happy. Farming would be easier if we just grew corn or soybeans. But that’s not what we do. We enjoy finding new food plants and growing them. We enjoy getting to know the people we feed. We enjoy knowing about their lives and families, helping them try and learn about new vegetables that they may never have seen. And we are happy when they are happy.

Farmers markets are good for us because we get a good sense of how people feel about things. In a quick snippet of conversation we can find out if someone likes or dislikes something, or they are turned off by a pink beet or a speckled lettuce. Then we can decide if it’s worth pursuing or if it’s too much of a struggle to “sell”. If someone has a bad experience because their basil went bad in the fridge, we can give them another bunch and encourage them to try again before they give up on it, for example.

We have a pretty humble, simple life. We find joy in making people happy, and growing good food, and watching our customers’ children grow up strong and healthy, and then seeing them buy their own vegetables. We find joy in the incredible color of a technicolor beet, or the supreme juiciness in sun-ripen tomatoes. And we find joy in sharing these simple, amazing things with our family of customers.

Where did the Suimmer Go?

Last week was full of distractions. School started, which meant getting back into a routine of bedtimes, rising times, and mealtimes. That’s not how we live summer. We are very “in the moment” during the summer months; breakfast when you want it, dinner after dark, many snacks, and plenty of outdoor grazing time.

I think August is probably our busiest month. It is the height of the summer harvest season, with so much to pick every day, and it is also the height of summer growing season, with so much needing weeding and watering. And, it is also the end of the planting season—the last big planting push of all the fall and winter crops. If we want to pick it before next April, it’s got to get planted by the first week of September or there won’t be enough time for the plants to get to a mature size before our daylength wanes to the point that there is just not enough hours of light to allow for plant growth.

The dill patch in full bloom. This is the stage that is best for pickles. Unfortunately, the pickles aren't doing well this year, so we have lots of lonely dill heads. It sure is pretty though.

We lost a few things, like the lettuce but we gained a lot of cucumbers and squash, and the things that we could water grew by leaps and bounds—new red potatoes, broccoli, and green beans.

These new red potatoes are at their best - plain and simple. They're great tossed with olive oil, onions and kosher salt and pepper, and then roasted to perfection!

Joi Choi

Chives growing in the garden

September 1, 2012

Planting is furious now as we meet our winter planting deadlines. Unfortunately, the lettuces have all bolted, even the Deep Red Butter Lettuce, which is usually the last holdout. There will be more, but not for another week or two. The cucumbers have exploded, so you can expect a lot of them in the coming weeks. Salad cucumbers along with pickling cucumbers are all tasty, and nutritious. And they are all as refreshing as they are prolific in hot weather, so eat up! So, in that light, I have found some interesting recipes to help you make use of the juicy, fruity vegetable. 

Promises from the Farm

Hope you all had a wonderful Memorial Day weekend! The crowds at the market Saturday were much greater then expected and shows that many people decided not to go out of town for the weekend?! Lucky us!

The weather this past week has been a little uneasy to work with; you don't know whether you should put your rain gear on or to go out in crocs, it was all the while very humid. 

We got all the bazillion basil transplants in the ground, that was a two-week long project. If anything, at least we can now sleep easy. Lots of promises are in store; we've got the swiss chard, beets, kale, strawberries and sugar peas all growing quite healthy and rapidly. While there were plenty of sowing mishaps already this season, don't fret, we shall have plenty to reap. 

Yesterday we went to see how the strawberries were doing, low and behold, our first berry of the year! Adam couldn't wait for me to finish snapping this photo so he could get his hands on it. We both shared it and Oh my, was it delicious! Nothing like a berry fresh from the garden. So ripe, juicy and full of flavor. We can't wait for the first harvest to bring them in and share them with everyone, and it shouldn't be more than two weeks out!

New at the market this week is Joi Choi! Amidst all the other leafy greens and cabbages, sometimes Joi Choi gets lost. But it's one of our favorite crunchy, yet leafy, green vegetables. It packs a wallop of nutrition, but it's also extremely pleasant to eat. Unlike kale and collard greens, the thick stalks are juicy and good for eating. You can stri-fry it with just about anything, add it into dumplings, drop it in soup or even chop it up for a quick Asian-inspired salad.

Joi Choi
Joi Choi

Chives growing in the garden

May 18, 2012

Spring Season is usually a fickle and sometimes it is even a volatile season. We are still recovering from the marble-size hail storm last week. It nearly destroyed our first lettuce and spinach harvest. So it'll be a few more weeks until we are able to gather that superlative spinach.

As much as we all love and appreciate the warm, sunny weather, that same weather encourages the overwintered plants to burst suddenly into flower. That means the rapini is a field of beautiful yellow blooms—the bees are loving that field, and are bringing basketloads of honey back to the hives to feed their brood. Unfortunately that means we’ve reached the hump, or rather, the valley of spring. The overwintered crops like the Kales are petering-out, and the spring-planted crops are not-quite-ready.

With all the beautiful weather there was this week, we were able to get ample planting done this week at the farm. We managed to get in the last plantings of the Rainbow Carrots and the new Cylindrical Beets! We're really looking forward to the flavors of the hearty root vegetables. They always please the crowds.

The fava beans planted last fall are finally flowering! It's only weeks before we're able to harvest these buttery beans. These nutrition superheroes have slight bitterness yet lovely, nutty flavor. They are high in fiber and iron, and low in sodium and fat. They have no cholesterol but so much protein.

The next succession of radishes aren't quite ready yet, so for the upcoming beautiful sunny weather forecast, we will have a corresponding low produce forecast. However, the outlook is good afterwards.

Fresh this week at the Market:

  • Leeks
  • Swiss Chard
  • Kale
  • Collard Greens
  • Broccoli Raab
  • Mustard Greens
  • Sugar Pea Vines
  • Baby Bok Choy
  • Radishes
  • Red Onions
  • Spring Garlic
  • Garlic Chives
  • Cilantro
  • Mint
Fresh Taste

You can count on all the produce from Lee's Fresh Produce being fresh and healthy .. from our farm, to your table!
Xiong harvesting