INCREASE your harvest with a proper technique!

The 'cut and come again' method of harvesting allows you to continually harvest from the same plant over a longer period of time resulting in a higher yield and a happier farmer. Rather than cutting however, it's important to tear the plant leaves with your hands to prevent potential cell damage, leaf bruising, and premature rotting of the leaves. Keeping the same plants in the ground longer helps feed your soil and disturbs it less-allowing all that great microbiology to work for you while you enjoy the fruits of your labor. Varieties in the video: Green River Komatsuna- a delicious Japanese braising green suitable for hot pot, a quick sauté, or even eaten raw in a salad. Shikibu Pac Choi- a dazzling deep purple pac choi with green undersides and purple veins. Both ornamental and tasty. Merveille des Quatre Saisons- Translates to 'Marvel of Four Seasons' a workhorse of a butterhead lettuce variety producing large tender leaves with a buttery texture. - - - - Stepping Stone Farm is a no till regenerative biodynamic farm in Napa, CA zone 9b. The 1-acre farm grows 12 months out of the year for chefs, restaurants, CSA members, friends and family. Beyond growing for production, Stepping Stone Farm is an educational farm helping others reconnect with the natural world through regenerative farming practices and a few good laughs. Like what you see? Make sure to subscribe!