Our Produce

Our produce includes microgreens, lettuce, tomatoes, kale, peppers, cabbage grown in our greenhouse. We use nutrient-rich water to provide great nutritional results.

Contact us to find what is growing in the greenhouse right now. We will grow special requests if you need something specific. Delivery service is available within a 25 mile radius of our greenhouse located in Dousman, WI.

We accept Venmo and major credit cards at the markets, at the greenhouse, and upon delivery. Visit our contact page to ask more.

Purslane: A Helpful Edible Plant or Scary Weed?

What’s the controversy about?

Purslane, also called “Verdolaga” in Mexico, is a nutritious plant with edible leaves, stems, and flowers. Often mistaken for spurge, which can be harmful, Purslane is valued for its health benefits and versatility in cooking.

So What is it and How is it Helpful?

Purslane (Portulaca oleracea) is a succulent plant that grows close to the ground. It has thick, reddish stems and shiny, smooth leaves. It produces small yellow flowers that bloom in sunny weather. This plant is drought-tolerant and grows quickly in disturbed soils or cracks in pavement.

How to Tell Purslane from Spurge

To tell purslane apart from poisonous spurge, break a stem. If the sap is clear, it is safe to eat. If the sap is milky white, it is spurge so leave it alone. Purslane is hairless and does not produce a milky sap, unlike spurge.

Ways to Eat Purslane

Raw: Add to salads, sandwiches, or tuna salads for a tangy crunch.
Cooked: Sauté with garlic and onions, add to stir-fries, or include in soups and stews. Cooking can make it slightly gelatinous, which helps thicken dishes.
Mexican dishes: Known as verdolagas, it is often cooked with pork in Salsa Verde.
Pickled: Preserve the stems and leaves by pickling.

Nutritional Benefits

Purslane is rich in omega-3 fatty acids, vitamins A, C, and B-complex, and minerals like calcium and magnesium. It also contains antioxidants that may support overall health.

Growing and Harvesting

This plant produces many seeds and can reseed itself every year. Cultivated varieties, such as “Golden Purslane,” are larger and easier to harvest. It is safe for most people but contains oxalic acid, so those with kidney stones should eat it in moderation.

Health and Medicinal Uses

This mild lemon or tangy flavored plant is useful for its anti-inflammatory properties. It supports vascular health and provides essential nutrients.

Read about 2 Culinary Herbs You’ll Love

Want to order from us?

Watermelon Pickup

We are growing 3 varieties (Sugar Baby, Crimson Sweet, Jubilee) this summer and early Fall for watermelon pickup. They are ripening at different rates, so contact us for availability of specific varieties. We guarantee ripeness of your melon. We will replace or refund your purchase if your melon is not ripe.

You can pick up your watermelons at 3 different locations:

Watermelon Pickup At Our Farm

Produce stand at the end of our driveway (has 3 mailboxes at driveway entrance). The best way to find us is to search Google Maps for “Aquaganix Depot”. Contact us if you have any questions about how to get here.

Watermelon Stand | Watermelon Pickup | Aquaganix Depot

At Two Local Farmers Markets

We carry both Sugar Baby and Crimson Sweet to both farmers markets. The Jubilee melons are bigger, and we don’t generally offer them at the farmers markets except by special request. If you would specifically like to have a Jubilee, contact us and we’ll bring one to the market for you.

Farmer's Market | Trailer | Aquaganix Depot

Dousman Farmers Market

Wednesdays 2-6 p.m.
May 10th to October 18th

118 S. Main Street, Dousman WI (Dousman Village Hall Parking Lot)

Waukesha Farmer’s Market

Saturdays 8-12 noon May 4 – October 28

Along the Fox River, in the Waukesha State Bank employee parking lot (at the corner of St. Paul & Madison Avenues).

Blueberries

We have blueberries! Our blueberries are all natural, grown outdoors and organically fertilized. You can find us at local area farmers markets or contact us to purchase our blueberries.

Why are blueberries good for you?

Here’s some great information from Everyday Health: Just one cup of blueberries a day can provide loads of nutrients: 24 percent of your daily intake of vitamin C, 36 percent of vitamin K, 25 percent of manganese, which helps with blood clotting and promotes bone and muscle strength, and 14 percent of dietary fiber, according to the Cleveland Clinic.

Keeping Blueberries Fresh

Here’s some great advice from Danielle Walker at Against the Grain on keeping your blueberries fresh:

Fill a large bowl with 3 cups water mixed with 2 Tbsp vinegar. Since we’ll be rinsing them well, sometimes I use organic white distilled vinegar as it’s more affordable and not quite as strong of a flavor, but apple cider vinegar will work too. Place the berries into the water and let them soak 5 to 10 minutes. Gently stir the berries around every couple of minutes.
Drain in colander and rinse well under running water.
Place berries in a salad spinner lined with a few layers of paper towels. Spin until the berries are completely dry. Alternatively, place a clean dish towel on the counter and pour the berries out onto it. Blot them gently to dry up excess water.
Store berries in a paper towel-lined sealable container, with layers of paper towels between each layer of berries. Keep the lid slightly open to allow excess moisture to escape. Place in the refrigerator to store.

Want to know more about ways to use blueberries this summer?

Blueberries | Close Up | Aquaganix Depot

Where We Deliver

We provide free delivery on produce orders $30 and above, locally in Lake Country, WI area: Dousman, Ottawa, Oconomowoc, Eagle, Waukesha, Palmyra, Sullivan and Delafield. If you are outside this area, contact us for delivery costs to your location. Orders are also available for pick up by appointment. Contact us to make arrangements.

Peppers

Sweet varieties of peppers, especially the bells, traditionally have been by far the most popular in the United States.

They are eaten green or ripe and are used for salads, stuffing, soup, stews, relishes and pickling. New developments in color and form have done nothing to dull the popularity of sweet peppers. Hot pepper varieties have also enjoyed a rebirth of popularity recently, mainly due to various ethnic cuisines that use their unique flavors and heat creatively.

Pepper is a tender vegetable. Brightly colored, sweet bell pepper varieties have recently burst onto the scene. A vast range of other garden peppers (pimiento, tabasco, cayenne, chili and paprika) may be grown for food, spices. Call to find out what we are currently growing.

Peppers include hot varieties, also known as chili peppers, and sweet varieties, such as the bell pepper. Truly international in their appeal, peppers have become integral to cuisines across the world, from Mexico to Thailand, the Congo to India, and from Hungary to Tunisia.

If you want the flavor without the mouth-scorching fire, remove the seeds and interior ribs from a chili before cooking it. It’s also a good idea to have dairy products, such as milk or yogurt, on hand—they help neutralize the chemical that gives chilis their heat. Always protect your skin by wearing gloves when handling hot peppers.

Bell Pepper

Also known as green peppers, red peppers, and sweet bell peppers these are relatively large in size. The bell-shaped pepper in its immature state is green with a slightly bitter flavor. As it matures, it turns bright red and becomes sweeter. You can also find yellow, orange, white, pink, and even purple varieties. With their high water content, bell peppers will add moisture to any dish. They’re also great for adding color.

Serrano Pepper

Just a couple of inches long, with a tapered end, this small pepper packs quite a bit of heat. Beware: The smaller the pepper, the hotter it is. When ripe, serranos are red or yellowish orange. Serranos are common in Mexican and Thai cooking.

Chili Pepper

These chilis are slender and tapered. We like using these in stir fry, fajitas, on pizza, in chili, and in soups. It is a medium-heat pepper. Remember, removing the seeds and ribs before cooking helps reduce the heat.

Lettuce

We currently grow Butterhead and Leafy greens in the greenhouse. These lettuce leaves are large enough to use as wraps for sandwiches and other handhelds.

We do not harvest the living lettuce until point of sale to assure absolute freshness. This helps them last longer than conventionally harvested plants.

Lettuce uses

Greens are a classic ingredient in salads. It adds crispness to sandwiches and can be used as a garnish, braised, or added to soups.

Leafy Greens | Lettuce | Aquaganix Depot — Leafy green lettuce from our grow room.

How to Prepare Lettuce

Start by discarding wilted or discolored leaves.
Second, rinse it under cold running water
Third, dry leaves with paper towels
Next, use a sharp knife to trim off the root end
Then you are ready to cut the leaves for salads or wraps
Finally, store your leftover greens on moist paper towels in the refrigerator in a plastic bag

Salad | Lettuce | Aquaganix Depot — Salad made with our Butterhead by Evelyne

Butterhead Recipe (From The Modern Proper)

Ingredients

2 heads butter lettuce, roughly chopped
1 cup Castelvetrano olives, pitted, cut in half
1/2 cup Panko
2 tbsp butter (or olive oil)
1/4 cup chives, minced
2 oz Manchego cheese, grated
freshly ground pepper
Apple Cider Vinaigrette
1/4 cup apple cider vinegar (unfiltered)
2 tbsp honey
2 tbsp olive oil

Directions

In small bowl whisk together ingredients for the dressing, set aside.
In a small skillet set over medium heat, melt butter and add panko. Stir often until panko is golden brown in color
Arrange butter lettuce on a large platter
Shave Manchego over lettuce and add olives, pepper, panko and chives
Drizzle with dressing right before serving

Salad - 2 | Lettuce | Aquaganix Depot — Salad made by Evelyn with our Butterhead lettuce

Want to see other produce we currently grow?

Tomatoes

Tomatoes are extremely nutritionally dense. There are vitamins and antioxidants packed in each delicious fruit that support healthy skin, weight loss, and heart health.

The water content of tomatoes is around 95%. The other 5% consist mainly carbohydrates and fiber. One medium sized tomato contains only 22 calories. Pictured below are some of our Sun Gold tomatoes growing in our greenhouse.

Sun Gold | Tomatoes | Aquaganix Depot — Sun Gold

Tomatoes can be a valuable part of a healthy diet. They are usually red when mature. They also come in a variety of other colors, including yellow, orange, green and purple. Shapes and flavors vary.

Ways to Eat Them

In fact, they are incredibly versatile and can be prepared in a seemingly endless number of dishes. Eat more of them by:

adding them to wraps
adding them to sandwiches
dicing for salsas
eating them whole or sliced in salads
cooked in sauces or purees
frying green
stewed in soups

Pictured below are some of the Campari variety on the vine. These midsized tomatoes are good for slicing or cooking in recipes or including in a salad.

Campari | Tomatoes | Aquaganix Depot — Campari

Health Benefits

Now one of the most popular fresh-market vegetables, tomatoes rank behind only potatoes, lettuce, and onions.

Skincare. They contain a high level of Lycopene, a phytochemical used in facial cleansers. As you eat them, the properties in tomatoes also help protect you from sunburn.
Cancer Prevention. A number of studies indicate that the high levels of lycopene in this fruit work to reduce your chances of developing several types of cancer.
Strong bones. Tomatoes contain a considerable amount of calcium and Vitamin K. Both of these nutrients are essential in strengthening our bones. They also perform minor repairs on the bones as well as the bone tissue.
Essential antioxidants. Tomatoes contain a great deal of antioxidants. These work to neutralize harmful free radicals leading to cell damage. Cooking destroys Vitamin C, so for these benefits, they need to be eaten raw.
Heart healthy. The Vitamin B and potassium in tomatoes are effective in reducing cholesterol levels and lowering blood pressure.
Shiny, strong hair and eye health. The Vitamin A in tomatoes works perfectly to keep your hair shiny and strong. It is also fantastic for improving your vision. Eating them also prevents the development of night blindness.
Blood sugar levels. Tomatoes are packed full of a valuable mineral, chromium. Chromium works effectively to help diabetics keep their blood sugar levels under better control.

Buy Fresh Picked

Tomatoes are often harvested and transported while still green and immature. Then, they ripen when growers use artificial ethylene gas. This may affect flavor development, resulting in tasteless fruit.

We pick our’s ripe, and then sell them fresh. Want to check out more of our produce or microgreens?

Our Microgreens

Microgreens are a highly nutritious way to enhance salads, sandwiches, smoothies, soups, stews or serve as a garnish on omelets and casseroles. They are very popular in restaurants. Now you have a way to enjoy them at home and create your own healthful recipes.

WHAT ARE THEY?

They are the “youngster” version of full-grown, mature plants. Taste and nutrition are far more concentrated than that of their adult counterparts. They are available in many varieties, including peas, bok choy, sunflowers, mustard, radish, broccoli, kale, arugula, beets, watercress, chard, cilantro, basil, parsley, chives, and many more. We are also at your service to custom grow other, more specific varieties at your request.

HOW DO WE GROW THEM?

This type of green often grows in soil, but we use a clean soil substitute. We grow them indoors on natural fiber bio-degradable mats with purified water, paying special attention to temperature, air flow, and lighting. This helps us grow the highest quality microgreens year-round, without soil (avoiding soil-borne diseases).

We provide our microgreens intact, still rooted to their mat, not harvested. In this configuration, they remain fresh until you cut them (horizontally just above the mat, leaving the roots behind). Then, keep the mat cool and moist. The remaining uncut greens will stay fresh much longer, waiting for you to harvest them for your next recipe.

For prices on our microgreens contact us.

WHAT MICROGREENS ARE NOT

Microgreens are not sprouts.

“Youngsters,” they grow for a longer period than sprouts. They benefit from lighting. We eat only the leaves and stems.
“Infants,” sprouts germinate from seeds. They grow without light. We eat their leaves, roots and seeds.

Microgreens are watered differently than sprouts.

We water them from the underneath the mat, and then immediately drain them. This prevents the stems and new leaves from getting wet.
Sprouts are often watered from the top. They are soaked and irrigated frequently — a process that may cause high levels of moisture. This moisture, combined with warmth while germinating, can become a possible breeding ground for bacteria.

EGG WHITE OMELETTE WITH AVOCADO, GOAT CHEESE, AND MICROGREENS

(from the Merry Thought)

Ingredients:

2 egg whites
2 tsp milk
salt
pepper
sliced avocado
crumbled goat cheese
fresh microgreens

Directions:

Whisk together two egg whites and 2 tsp of milk
Add to a skillet with a light coat of cooking spray and then cook it over medium to low heat
Add salt and pepper (to taste) to the egg while cooking
flip the egg over when the bottom looks cooked
When done, transfer the omelet to a plate and then fill it with sliced avocado, crumbled goat cheese, and some fresh microgreens
fold in half

Want to know more about our produce? Read about our peppers here.