And then there was Tarragon

May 17, 2020 Jordan Marr

Farm beauty.

Gem lettuces. We sell them as a colourful trio in our online store.

Rainbow break.

Salad fodder.

Employee Carlos trellising the pole beans. Carlos is a chef who’s taking a season away from the restaurant (holy, nice foresight bud) to learn more about how the fennel is his sausage gets made.

We don’t sell these in the store but you might see some chive flower petals in the salad greens this week.

The early worm gets the worm.

Tarragon in the store this week!

Front lawn selfie.