Fresh Greens

Fresh Greens

All of our Finn & Roots Greens are grown year-round in our climate controlled Eco-Ark, so nothing is ever out-of-season. You could say that everything is in season all year long. We pride ourselves on providing beautiful, consistent products from Head Lettuce and Microgreens to Salad Greens and Herbs. We are proud to be able to provide Vermonters with fresh greens like they’ve never had before. We start our plants off from organic seeds, whenever possible, and use organic fertilizer from our fish manure. Our plants are free from all the “bad stuff” like pesticides and herbicides and of course all our products are non-GMO. You will find that greens grown in our controlled environment Aquaponic system will be more tender than soil grown, will be free of grit, and also have a longer shelf life.

Living Plants – The “Beyond Fresh” difference!

For those gourmets and chefs who demand the ultimate in taste, texture and appearance we are proud to offer our Living Plants that are pulled out of our growing system with the roots intact. These living plants will remain beautiful and alive in the refrigerator until you are ready to prepare them. The freshness, nutritional value and taste difference of our Living Greens is unbelievable. In fact, to call them fresh is really an understatement – at Finn & Roots we like to call them “Beyond Fresh”. Once you’ve had them you’ll never go back to dead greens again!  So fresh they’re still alive.

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What Can We Grow For You?

Our growing environment has been designed for growing beautiful green leafy vegetables, herbs and microgreens consistently year-round. Rather than just sell what we grow we would like to grow what you need. Contact Shawn to find out how Finn & Roots can be your Vermont Grown, year-round source for those hard to find or specialty plants.

List of some of our specialties:

Genovese Basil (other varieties available by special order)

Fresh Genovese Basil

Fresh Genovese Basil

Basil absolutely thrives in our aquaponic growing environment. Taste and fullness of the plants is amazing. The nutrients and extra humidity from the fish make a difference! Our Basil is available as cut or for the ultimate in shelf life and freshness, as live plants – roots in water. Our live Basil comes individually in a plastic sleeve or bulk packed in a box with a plastic liner.

 

 

 

 

Living Lettuce:

Too pretty to eat but too tasty to pass up!

Too pretty to eat but too tasty to pass up!

We grow over 10 different varieties of lettuce – endless salad combinations! All of our heads of lettuce are available as living, with roots still attached to give you the ultimate in freshness. Our heads of living lettuce should stay alive in the refrigerator for at least 2 weeks.  Once lettuce (or any produce) is cut/harvested it begins decomposing and loosing nutritional value, taste, aroma, and appearence, however living plants do not. So to say that our living lettuce is fresh is really an understatement we like to describe it as “Beyond Fresh“.

 

 

 

Microgreens:

Basil Microgreens

Basil Microgreens

Tiny plants with huge flavor grown year-round. Our microgreens are grown on a compostable material that is clean and soilless.  We love growing many different and interesting varieties of microgreens. Many of these are readily available however some varieties can take up to 2 weeks if not currently growing in the system. Feel free to call for availability or special requests.

 

 

 

 

Fresh Herbs:

Stunning looks and great citrus flavor

Stunning looks and great citrus flavor

Along with Basil we grow Chives, Cilantro, Mint, Giant Parsley and Red Veined Sorrel.

 

 

 

 

 

Upland Cress:

Upland Cress

Upland Cress

Similar to watercress with a nicer appearance and a peppery/smokey flavor. Great for spicing up salads.

 

 

 

 

 

Strawberries:

Vermont Strawberries Feb. 2016

Vermont Strawberries Feb. 2016

Yes you heard right, year-round Strawberries grown in Vermont! These are grown in our vertical towers and produce large size sweet Strawberries. Available starting  Mid-April.



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