Beans

Yellow Wax Beans and Green Beans

These varieties can be used interchangeably in recipes, or can be combined for a colorful dish.

Grilled Green Beans

Green Bean Chicken Skillet

Green Bean Squash Sautee

 

Chinese Red Noodle (Yard Long Beans)

These long beans can be found throughout Asia and can be freely added to stir-fries.

Asian Bean Recipe Collection

Beets

We grow many types of beets, and include golden, red, chioggia (these have beautiful candy cane stripes inside). Beets can be enjoyed as baby or full size, we usually harvest them before they get too big, when they are at their sweetest.

Beet and Fried Goat Cheese Salad

Beet Chips

Golden Beet Bread

Beet, Orange, and Apple Salad

Bok Choi

An asian green that is part of the cabbage family, these varieties do not form heads; instead, they have smooth white stalks and dark green leaves, forming a cluster reminicent of celery. Increasing in popularity, these vitamin packed greens are very versitile- being used in soups, stir fries, or simply sauteed for a side dish.

Bok Choy Salad

Stir Fried Bok Choy

Pork and Noodle Soup

Broccoli and Broccoli Raab

Broccoli

Broccoli forms in either large heads, or smaller florettes, depending on the variety.

Broccoli Cheddar Soup

End of Summer Bake

Broccoli and Cheese Cornbread Muffins

Broccoli and Bow tie Pasta

 

Broccoli Rabe (Raab, Rapini)

Rabe is a leafy stalk with multiple small broccoli-like florettes. The whole plant- stem, leaves and florettes, can be cut up and steamed, roasted, or boiled.

Fusilli with Rapini

Broccoli Rabe Collection

Cabbage and Napa Cabbage

Cabbage

Cabbage can be cooked in soups, stews, or stir-fries, or eaten raw in slaws and salads.

Cabbage Fruit Salad

Beef and Cabbage Stew

Stuffed Cabbage Rolls

Coleslaw Collection

 

Napa Cabbage

Napa, or Chinese Cabbage's green leaves are used to make traditional fermented Kimchi and are great for many dishes including coleslaw.

Cranberry Almond Slaw

Roasted Napa Cabbage

Carrots

Carrots come in a rainbow of colors, and all are great raw, steamed, or added to any dish.

Hurricane Carrots

Candied Carrots

Walnut Carrot Cake

Roasted Carrot Salad

Celeriac

Celeriac, which is sometimes referred to as Celery Root, is a relative of Celery, with an edible knobby bulb at the base of the plant. One of our favorite vegetables, it can be roasted, baked, or boiled and mashed. Its texture is between a kohlrabi and a potato, and tastes like deliciously seasoned potaoes.

Mashed Celeriac

Celeriac Recipe Collection

Celery

True farm-grown celery differs alot from the oversized, blanched varieties found throughout supermarket chains.  Our celery is deep green, smaller, and has a stronger taste, that adds exceptional seasoning to dishes.

Cream of Celery Soup

Corn

A late summer staple, corn can be boiled or grilled on the cob, or added to soups, salsas, and salads when taken off the cob.

Corn and Chicken Dinner

Grilled Corn with Cilantro Lime Butter

Sweet Corn Cake

Cucumbers

Pickling Cucumbers

These varieties can be identified by their smaller size, bumpier, thicker skin, and typical “pickle spear” shape. Can be pickled or used fresh like a slicing cucumber.

Refridgerator Pickles

 

Slicing Cucumbers

Slicers are larger and longer than pickling cucumbers with smoother and thinner skin. Best when eaten fresh.

Cucumber Sandwiches

Smoked Salmon Cucumber

Tzatziki (Greek cucumber yogurt dip)

Eggplant

Eggplant is a wonderful vegetable to have on hand if you want to experiment with many different ethnic dishes from Ratatouille, Baba Ganoush, Parmesans, Mousaka, and traditional asian recipes.  However, if you are looking for an easy go-to for the whole family to enjoy, try some of our family's favorites below.

Eggplant Snack Sticks

Eggplant Pizzas

Eggplant Cake

Eggplant Bread

Fennel

A popular European vegetable, with a licorice or anise taste. All parts of this vegetable are edible. Our favorite thing to do with them: add to stews, or roasted as a side dish.

Fennel Gratin

Slow Cooker Roast Beef and Fennel

Garlic

Garlic is planted in the fall and is dug up the next summer.  These delicious bulbs add flavor to any dish, and can be stored for month if kept out of direct light.

Garlic Recipe Collection

Garlic Scapes

Garlic Scapes are the tender green curly stalks of a hard neck garlic flower, and are in season for a very short time. Scapes have a zippy garlic taste and are a seasonal favorite, extra can be easily frozen for use throughout the season.

Garlic Scape And Kale Pesto

Garlic Scape Pesto

Garlic Scape and Swiss Chard Pasta

Kale

A nutritious leafy green that can be eaten in salads sautés, soups and more. The three varieties we grow are “Red Russian”, “Toscano” (or “Dinosaur”), and Black (Curly).

Fresh Kale and Tuna Salad

Kale Soup

Kale Chips

Garlic Scape and Kale Pesto

Kohlrabi

Also known as cabbage turnip, some people say it tastes like the stem of broccoli. The bulb is peeled before eating and can be eaten raw or cooked. The leaves are also edible and often added to soups.

Kohlrabi Coleslaw

Ham and Kohlrabi Bake

Sauteed Kohlrabi

Kohlrabi and Carrot Bake

Leeks

A member of the onion family, forming long blanched, unbulbed stalks.  Its mild onion flavor is delicious in soups and sauces, and adding flavor to many dishes. 

Potato and Leek Soup

Leek Dip

Sauteed Carrots and Leeks 

Melons

Melons are a heat-loving favorite, and start to ripen towards the end of summer. We grow a variey of red-fleshed watermelons (they are the sweetest), as well as juicy cantaloupes.

Watermelon Sherbet

Watermelon Salsa

Cantaloupe Smootie

Canatoupe Crunch

Onions

A pantry staple, we start pulling early when they are small and full of flavor to be used as green topped "fresh onions" that are used shortly after harvest for best taste, and also harvest storage onions that are "cured" in the greenhouse and can last many months if stored properly.

French Onion Soup

Onion Rings

Onion Bread

Peas

Snap peas

These are edible pods with round, formed peas inside and are extremely sweet. They rarely last long enough for us to even make a dish as they are delicious right out of the field!

Braised Snap Peas

Pork Chops with Snap Peas

Sauteed Snap Peas, Radish, and Dill

 

Snow peas

Snow peas are a flattened pods that are great in stir fries or simply sautéed with some garlic.

Vegetable Stir Fry 

Garlic Snow Peas

Peppers

Sweet and Bell Peppers

Sweet Peppers include all Bell varieties, as well as our favorite roasting/ frying italian heirlooms. Italian peppers are exceptionaly sweet red or yellow peppers that are tapered and can be used interchangably with colored bells.

Italian Sausage, Sweet Pepper and Mozzarella Frittata

Stuffed Peppers

 

Hot Peppers

We always grow at least three types of hot peppers.  These always include:

Jalapenos- these dark green peppers are the traditional choice for salsas and more!

Jalapeno Cheese Bread

Jalapeno Hummus

Baked Jalapeno Poppers

Anaheim Chiles- A light green, tapered chile pepper with a mild heat.

Southwest Tomato Soup

Spicy Sloppy Joe's

Poblanos- Our favorite hot poepper, which can vary in heat from mild to hot, dependiung on seasonal weather. The dark gren, heart-shaped fruits can used fresh, or dried.  Great for the traditional stuffed Chiles Rellenos, or our favorite cheat-recipe below!

Chile Rellenos Pie

Pie Pumkin

Fresh pumpkin cannot be beat! Can be easily roasted like Butternut, and used as a substitute in almost any winter squash recipes, and of course real pumpkin pie! Freeze for use and enjoy all year!

Pumpkin Puree

Spicy Pumpkin Soup

Pumpkin Ricotta Gnocci

Pumpkin Pie Squares

Golden Squash Rolls

Potatoes

Whether mashed, roasted, or baked,potatoes are one of the most comforting of the "comfort" foods!  However take away the extra calories from frying, and potatos can be a healthly, low-calorie, high-fiber food! Try adding mashed potatos as an easy thickener to soups, without the heavy cream!

Herbed Oven Roasted Potatoes

Loaded Potato Soup

Potato Leek Soup

Light Potato Salad

Radish

Radish are one of the most nutritious root vegetables, and can add a crunchy kick to any salad, and many main dishes.  Radish come in many shapes, colors, and sizes; we grow the elongated red and white French Breakfast variety, the larger, white Daikon radish popular in many asian recipes, as well as round red and purple varieties.

Radish Spread

Glazed Radish

Macaroni Salad

Pickled Daikon and Carrots (Essential for making a quicker banh mi)

Daikon Recipe Collection

Rutabaga

Rutabaga are a delicious root vegetable high in fiber.  They are popularily used roasted or mashed by themselves or with other vegetables such as potatoes.

Roasted Rutabaga

Mashed Rutabaga and Dill

Ruatabaga Oven Fries

Spinach

Spinach can either be picked small for tender baby greens, or larger for a hearty cooking green.  Both can be added to soups, salads, and casseroles. Extra spinach can be easily blanched, drained and frozen for later use. 

Garlic Spinach

Spinach Quiche

Spanakopita (Greek Spinach Pie)

Spinach and Strawberry Salad

Summer Squash

Summer Squashes are warm-weather loving squash, that do not hold in storage like their winter squash conterparts due to their thin, edible skin. All varieties can be eated raw, cooked, grilled, or baked- even in breads and desserts!

Yellow Summer Squash

Not to be confused with "Yellow Zucchini", true yellow squash is tender and has a buttery flavor with very little mature seeds.

Summer Squash and Zucchini Pizza Collection

Grilled Summer Squash with Feta and Mint

 

Patty Pan (Scalloped) Squash

These small UFO-shaped squash are of the most tender of the summer squash varities.

Stuffed Patty Pan

Patty Pan Pancakes

 

Zucchini

Zucchini is edible at any size, but smaller squash are tender and great for fresh cooking, while larger "baseball bat" squash are excellent for baking- and are especially handy to shred or julienne and freeze for later use.

Italian Soup with Zucchini

Zucchini Lasagna

Chocolate Zucchini Cake

Winter Squash

Winter Squash is a generic term for and hard-skinned squash that ripen later in the season, and can be stored for many months, depending on the variety.  Winter Squash varieties include Hubbard, Spaghetti, Dumpling and Acorn types, Butternut, Kombocha, and more.  Below are some of our favorite varieties.

Butternut

Butternut Sage Lasagna

Butternut Mac n Cheese

Butternut Soup

 

Acorn and Dumpling Types

Golden Squash Rolls

Stuffed Acorn Squash

Roasted Parmesan Squash

Spicy Pan-Fried Squash

 

Kombocha

Roasted Kombocha Squash

Kombocha Pie

Sheperd's Pie

 

Spaghetti

Herbed Spaghetti Squash

Spaghetti Squash with Parsley and Pecan Pesto

Swiss Chard

A member of the beet family grown for its delicious and nutritious leaves. Chard is used like spinach and can be found in varying dishes from soup to pasta and quiche.

Sauteed Chard

Garlic Scape and Chard Pasta

Chard and Bean Soup

Farm Share Quiche

Tomatoes

We essentially grow three types of tomatoes: Slicing, Paste (Canning), and Cherry/ Grape, all of which are great for fresh use and cooking.

Slicing Tomatoes come in varying colors and sizes, and are generaly round, slightly flattened, or beafsteak shaped.  These tomatoes are best eaten fresh and for everyday cooking.  Because of their high water content and many seed cavaties they are not suitable for canning or preserving (a round tomato never is!).

Paste Tomatoes are red, meaty, elongated candle or roma shaped tomatoes that have two or three seed cavaties and low water content, making them easy to clean and cook down into paste and sauces.

Cherry and Grape Tomatoes are everyone favorite garden snacks, and have grown in popularity for making fresh sauces and adding to pasta and salads due to their sweet flavor and varying colors.

Fresh Tomato Recipe Collection

Simple Tomato and Corn Soup

Bruschetta Chicken

Four Tomato Salsa

Tomato Garlic Dressing

Tomatillos

The main ingredient in Salsa Verde (Green Sauce), and a staple in many Mexican dishes, sauces, and soups.  They are also known as Husk Tomatoes, these edible fruits are surrounded by a paper-like husks.  Fruits can ripen to yellow, green, or purple hues.

 

Salsa Verde

Tomatillo Pork Stew

Herbs

We currently grow an assortment of herbs including Basil, Chives, Cilantro, Dill, Lavander, Marjoram, Mint, Oregano, Parsley, Rosemary, Sage, and Savory. For an identification guide and recipes please see the links below.

 

Culinary Herb Guide

Guide and Recipes to popular Culinary Herbs

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