If you haven’t noticed already, take a look at our westernmost windows: Succulents!

The sweetest, cutest, most hardy, sun-loving plants that ever existed at OA.

These make fabulous gifts, or wonderful green additions to sunny spots at your home.

Mother’s Day is around the corner – any Mom with a soft spot for plantlife would appreciate these small tokens of love.

certified organic Ettinger and Hass avocados

Hass (large & small), Pinkerton, Bacon, Reed, Fuerte, Zutano

(seasonal stock varies)

The beauty of living along the West Coast is our daily abundance of certified organic produce. Our mineral-rich avocados are all from California, and the variety changes from season to season, and even within a season.

Currently, we have the good standby, Hass, and the long, pear-shaped Ettinger and Pinkerton.

Ettinger has a subtle, buttery taste – but is the hardest to peel.

Perfect for scooping out with a spoon! Workers at OA have recently been sighted eating Ettinger like it’s ice cream.

Hass and Pinkerton both darken as they ripen, are easy to peel, and have a pronounced creamy taste – the more traditional avocado taste.

For eggs…but also for children’s wooden toys & dollhouses. A foggy day coming up? Paint that wooden tea set with your little one!

And these dyes are perfect for adding color to homemade playdough. 

Because these are completely botanical paints, there are no harmful effects for infants, toddler, and children.

The beautiful rainbow colors come from beets, carotenoids, anatto seed, chlorophyll, and many other vegetable and fruit sources (like blueberries and sweet potatoes).

Our OA’s OWN crew makes the most delicious fermented cabbage, with juniper berries, caraway seeds and chunks of apple – mmm!

High in vitamin C and lactobacilli, sauerkraut is the perfect food to stave away the cold & flu virus. Captain James Cook took it with him on his journeys, to combat scurvy.

Eat it out of the jar! Pack it in your bag with a spoon.

Worker Kathryn’s ancestors ate sauerkraut during the winter months, in the French Alsace style, with their farms’ pork meat (choucroute garnie) to balance out the low pH of the fermented food.

And you get to keep these wonderful glass jars, a reminder of fermented goodness.