Beans
Yellow Wax Beans and Green Beans
These varieties can be used interchangeably in recipes, or can be combined for a colorful dish.
Chinese Red Noodle (Yard Long Beans)
These long beans can be found throughout Asia and can be freely added to stir-fries.
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.
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.
Broccoli and Broccoli Raab
Broccoli
Broccoli forms in either large heads, or smaller florettes, depending on the variety.
Broccoli and Cheese Cornbread Muffins
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.
Cabbage and Napa Cabbage
Cabbage
Cabbage can be cooked in soups, stews, or stir-fries, or eaten raw in slaws and salads.
Napa Cabbage
Napa, or Chinese Cabbage's green leaves are used to make traditional fermented Kimchi and are great for many dishes including coleslaw.
Carrots
Carrots come in a rainbow of colors, and all are great raw, steamed, or added to any dish.
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.
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.
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.
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.
Slicing Cucumbers
Slicers are larger and longer than pickling cucumbers with smoother and thinner skin. Best when eaten fresh.
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.
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.
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 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.
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).
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.
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.
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.
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.
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!
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.
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
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!
Anaheim Chiles- A light green, tapered chile pepper with a mild heat.
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!
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!
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!
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.
Pickled Daikon and Carrots (Essential for making a quicker banh mi)
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.
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.
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.
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.
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
Acorn and Dumpling Types
Kombocha
Spaghetti
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.
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.
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.
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.
