Edible, medicinal, and native plants for the Pacific Northwest
We spent 13 years building an abundant fruit forest, annual veggie beds, perennial medicinal herbs, and a healthy mixed hardwood-coniferous forest and now we’ve sold our property to the next stewards so that we can begin a new homesteading project in Vermont closer to our best friends and their kids.
Don’t worry - we plan to keep this website up and running so that our customers can reference what we’ve written about our plants!
We’ll let you know once we re-start a farm in Vermont!
Ulluco
Ulluco is a traditional root crop from the Andes. They hold their shape when boiled, steamed, or fried, and taste somewhere between a beet, a parsnip, and a potato. The leaves are succulent and delicious raw or cooked - they taste just like spinach.
Ulluco grows well with cool, moist soil and part sun. Although full sun works well in spring and fall, it doesn’t like our summer heat, so deciduous shade is best. A frost kills the leaves, so harvest the above ground parts before the first frost in September or October, then save the tubers in a protected place for next spring.
The name of this variety translates to little bites of gold, which is quite fitting for such creamy yellow-green tubers that make a really nice autumn snack! Read more
This variety of ulluco is one of the most common and productive in our climate. The pink and yellow tubers might have a bit of green, which makes them just so cute with all three colors! Read more
With violet colored tubers, peach colored stems, and really fast leaf growth, this variety is not only eye-catching but also produces loads of fresh spinach-like leaves for us week after week. Read more
