Interested in trying our delicious products? You can find Bailey GREENhouse & Urban Farm herbs and produce in the tasty dishes served at Brody Square Dining Hall, located in the Brody Neighborhood; as well as at the State Room Restaurant located in the Kellogg Hotel and Conference Center! Our goods can also be found at various on campus dining facilities and a local farm-to-table restaurant, Red Haven.
We are currently processing dried herbs from our greenhouse that will be blended into an herbal tea blend available at the State Room, as well as for purchase! Please keep updated as we begin to scale up this company and develop an e-commerce market place.
A list of the products we grow:
Arugula – a hint of spice follows a sweet beginning and ends in mild bitterness for this tender green. We keep its leaves small so you get the perfect bite size pieces in your dishes! We use it in our salad mixes, but Rachel tends to top her veggie burgers and wraps with it.
Bachelor’s Button -DG
Basil – Mama Mia! We grow this iconic herb in the summer as it’s too sensitive to survive the cold Michigan fall/winter. It cannot be refrigerated due to the sensitivity of the leaves; they will die and fall off in temperatures below 40F. Use this tasty plant in caprese dishes, pasta sauce, lasagna, pesto, or any other place you want a little fragrance and tang.
Beets + beet greens – red stems accompany the soft green leaves on our ‘Bull’s Blood’ variety. We do not allow most of our beet plantings to grow into full-sized beets, and instead harvest them when they’re still small leaves. We add them into salad mixes for a hint of color, or use them alone like any other green.
Borage – DG
Brussel Sprouts – a stalk hosts these bulbous modified leaves. Tastes tend to differ on these veggies, but we tend to think it’s all about how they are prepared. A savory seasoning or a sweet and sour sauce can really elevate an otherwise plain plant! However, this crop is never guaranteed for us due to high pest pressure. This year they turned out a bit unsightly, so next year we are switching up our practices on them.
Calendula – DG
Chamomile – DG
Cucumbers – almost 97% water, this is by far our most refreshing veggie. We grow them on trellises in the greenhouse every summer. Experimenting with cultivars is on our list of things to do as the one we used this summer, ‘Corinto’, didn’t work out very well. Cukes can be used for so many dishes to add freshness and crunch, so go crazy with this cucurbit!
Dianthus – DG
Eggplant – with somewhat of a spongy texture and beautiful deep purple skin, eggplant is a vegetable to familiarize yourself with. That spongy textures turns to deliciously smooth sustenance once cooked. Smothered in bread crumbs, fried to a golden brown, and covered in sauce is one of the best ways to consume it in the fall, so give it a try!
Garlic + garlic scapes – No vampires come to Bailey! We use one of our outside tubs for garlic in the fall. Covered in a layer of straw, and insulated further by snow once it falls, our yields are generally 80-90 bulbs. For such a small tub used (it’s about 4×7), we think that’s a pretty good yield.
Jalapeños – this spicy pepper will light up your life! It’s luscious green skin and checkering (the cute little “stretch marks” that signal maturity) are sure to make your soul happy as well as your tummy. Use them in salsa, pasta sauce, smothered in peanut butter (Degen’s recommendation), or as a hot salad topping to add some variety to regular dishes. We normally use the varieties ‘Early’ or ‘El Jefe’.
Kale – Our ‘Red Russian’ variety has bright purple stems with lobed leaves and really spices up a lettuce mix. It can be grown to full size and used as a wrap base or for steaming, but ours is generally kept to a baby size. It’s one of our winter crops as it can handle the cooler temps and tends to get sweeter with them. Corrine sautes it with garlic, olive oil, lemon zest, and mixes it with pasta to make a yummy and nutritious meal!
Kohlrabi – this veggie tends to look more like an alien spaceship than a food item. Opinions on it differ, some saying that it tastes like watered-down dirt and others that it’s extremely refreshing. Either way, it has a delicious crunch and pairs well with a multitude of foods. Veggie dips, fruit whips, peanut butter, hummus, and salsa can all be carried on slices of this beautiful creation, and shaving it into thin slices for a salad is sure to please young and old alike.
Lavender – The Territorial Seed Company seed catalog said that lavender used to be associated with “peace and tranquility”, which we find very appropriate as Land Grant Goods includes it in their tea blends and we dry it to hang in our office for a light, calming fragrance. The winter leaves our lavender plants dormant, so this is not available in cold months.
Lemongrass – A subtle citrus flavor is taken advantage of by Land Grant Goods (LGG) to use for their tea, and we sometimes sell to the campus cafeterias as a soup additive. The summer is prime growing time for this sassy Michigan annual, and it’s not uncommon to leave with tiny cuts on your hands after harvesting. Please inquire if you wish to buy lemongrass as it’s a very small buying window.
Lemon Verbena – Also a Michigan annual, it is never guaranteed our plants will make it through the winter in our greenhouse. This is Rachel’s favorite herb to harvest as it’s lemony scent tends to stick around afterwards. This is also a component of Land Grant Goods teas.
Lettuce mixes – One of our staple products, we grow this continually through the winter and summer. Other leafy greens (ex: kale, tatsoi, sorrel etc.) are mixed with a base of red and green varieties to give it some character. The varieties differ through the years, but some interesting ones are used like ‘Wild Garden’ or ‘Red Oakleaf’.
Mizuna – Deeply serrated leaves and a pleasant bright green color accompanies a mildly spicy flavor. We generally put them in salad mixes to spice them up, but can also be used alone in sandwiches, soups, or stir-frys. They have a Japanese origin and are typical in that cuisine.
Nasturtium – DG
Onion – Ah, the ever-versatile onion. This underground bulb typically fares well in years we have planted it. The options are endless and while we may not have it constantly, please reach out to check if you desire some local bulbs. Get creative with what can be done, and really peel back those layers to get to know your onions,
Parsley – We have great luck with growing winter parsley in the greenhouse. The seeds sprout and produce beautiful, lush seas of tiny green leaves that you just wanna lay down in. It may slow down in the cooler temperatures but it holds its own nonetheless and we typically sell 1# a week to our cafeterias when it’s in full swing.
Peppermint – A major component in LGG teas, it is rarely used for much more in the greenhouse. The bees LOVE it and it reminds us of Christmas in the heat of summer when we need that reminder the most. It can be bought fresh, however, so please contact us if you would like some. The winter tends to leave it a bit too chilly to produce anything new.
Radishes – Red to pink covering hides a stark white inner flesh that is tender, spicy, and refreshing. It can be shaved into a salad, pickled, cubed up for wraps, or eaten plain to give you a little pick-me-up. The varieties are endless and some experimentation would be beneficial for us to decide which works best in the greenhouse.
Rosemary – We have a bed and a half of huge, sturdy plants that are extremely reliable and are used for many things. Also a favorite of Rachel, they leave your hands smelling wonderful after harvest. Corrine dried a bunch and hung it in her room to add some natural fragrance, which it still produces 3 months later! Winter lets our sweet rosemary go dormant and relax for a while, because in the spring the plants put out so much growth they tend to take over their adjacent aisles.
Rugosa Roses –
Sage flower – DG
Swiss Chard –
Thai Hot Chili Peppers –
Viola – DG