Before we can harvest a root crop like Spanish Black Radish, we first need to remove the leafy green tops, a process called defoliation. Most conventional farms rely on chemical defoliants to kill off those tops. But because we’re proudly organic, we take a different approach. Our team uses a piece of equipment called a defoliator; a machine filled with rows of soft rubber paddles that gently knock the tops off our root crops. The greens are laid neatly to the side, clearing the way for the root

Rainbow radishes are a mix of colorful radish varieties, such as red, purple, and yellow, with crisp white flesh and a mild, peppery flavor. They add visual appeal and crunch to dishes like salads and can be eaten raw, pickled, or roasted. To prepare them, wash them well, trim the tops and roots, and slice or dice as desired; no peeling is necessary. What they are A mix of different colored radishes, including purple, red, yellow, and white varieties, as well as bi-color and long-tapered shapes.