Crops we Grow

To better help folks familiarize themselves with the produce in their shares, here's a brief yet growing overview of some of the crops we grow on our farm. All grown using organic practices for the health of our ecosystem, and for our members.

Garlic; a widely used allium. Used for over 7,000 years this relative of onion is a diverse food used to add flavor to any dish. Harvested in August and stores well into January We grow hard neck varieties which are good for storage, and strong in flavor. For nutritional values go here: http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2446/2

Tomatoes; cultivated in Europe the early 1800's and originating in Central America tomatoes come in all shapes, colors and flavors.
Harvested from mid July- through to the first frost.
Paste or Sauce Tomatoes- great for making- you guessed it, sauce. A dryer meat tomato for canning, and quicker cooking down for canning homemade sauces to be frozen or canned for enjoying when the snow flies. Harvested late July- September
Nutritional info here: http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2682/2

Fennel used as a food in bulb stage, or an herb in leaf and seed stage, this sweet veggie has been a culinary treat of the Mediterranean region for centuries. Can be roasted, sauteed, added to soups or shredded and enjoyed raw.
Harvested here in late August.
Nutritional info can be found here: http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/3023/2

Beets, a root relative of spinach and swiss chard. Edible leaves taste like swiss chard, and roots are great steamed, roasted, pickled. We grow a few varieties including red, chioggia, and yellow. Usually harvested from the end of July through the fall.
Nutritional info:http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2348/2

Swiss chard; a leafy green related to spinach and beets. Used cooked or raw adds a vibrant hue to any meal. A main stay green grown here throughout the season.

Nutritional info: http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2399/2

Kale; a leafy green related to broccoli and cabbage who has grown from garnish to superfood status in our lifetime, but has been used for its nutrient dense benefits and taste in Europe for centuries. We grow several varieties, including the heirlooms, red russian and lacinato (or Dino) varieties. Great enjoyed raw in smoothies or salads, sauteed, and in soups.
Nutritional info here:http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2461/2

Daikon Radishes; a storage radish, originating from Asia, a staple in many Asian kitchens; used in stir fries, soups, roasted, and pickled for a tangy addition to a simple meal, or simply eaten raw on its own or in a salad. A fall crop.

Good source of potassium and vitamin C. http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2607/2

Salad Radishes Mostly enjoyed in salads, ranging from mild to hot, with a wide range of colors- from white to red to purple. Similar nutritional content as the Daikon varieties. We grow red, "easter egg" and french breakfast varieties.

Early spring and fall crop

Rutabaga a cold hardy member of the turnip family, a dense sweet root vegetable, originating in Sweden. Also called a yellow turnip, these roots are great roasted, in soups, or boiled.

A late fall crop

http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2610/2

Dandelion Greens- A chicory often considered a noxious weed, dandelions originated as a cultivated green in Europe. A slightly bitter green full of essential nutrients; very high in Vitamins A and K. Harvested spring through fall.

Asparagus- a delicious perennial member of the lily family, starts poking out of the ground shortly after the snow thaws and the soil warms, usually mid-May-through July. Great source of vitamin K, and amino acids.

Blueberries, Native to North America, these sweet berries grow on bushes in wet acidic areas. High in Vit C and essential amino acids. Harvested from July- August. We source our organic Blueberries from our friends at Grindstone Farm.

Leeks, a member of the allium family (related to garlic and onions) these mild stalks are a good substitute for onions in some recipes and a main ingredient for others, such as creamy leek soup. Harvested in the fall.

Garlic scapes- the flower bud of garlic, harvested about a month ahead of the bulbs (late June- July). A bit milder than garlic, and can be used as a substitute until garlic is ready.

Herbs we grow a variety of herbs to season your meals with, basil, parsley, dill, cilantro, rosemary, thyme, and oregano, holy basil, lemon grass, sage, to name a few.

Potatoes High in potassium and fiber, a staple food for any kitchen. Harvested late summer to fall. Available through the winter or until they're gone.

Peppers We grow hot and sweet varieties, large bell, and mini sweets. High in vitamin C, these diverse fruits are used in many ways worldwide. Harvested late July- September

Fall Brassicas We plant many brassicas for fall harvest, including, broccoli, Brussels sprouts and cauliflower, kohlrabi, kale, collards, and Chinese cabbage. Generally harvested late August- till the first frosts.

Beans we grow green, and purple varieties of fresh beans, great for eating fresh, steaming, or blanching and freezing to save for later. Harvested July through August

Carrots harvested as baby carrots in the early summer well into the fall. High in vitamin A. Colors ranging from orange to yellow to purple.

Cucumbers: from traditional slicing varieties to strange long heirlooms, to small crunchy pickling cucumbers, what would summer be without fresh cooling cucumbers?
Harvested from late July through September, cucumbers can enjoyed in numerous dishes, or pickled to enjoy in the cold months of winter.

Onions and Shallots a staple of the allium family, onions add flavor and depth to any meal. Harvested as scallions in the spring/ early summer, bulbs harvested August through September, include large sweet onions mild red ones and storage varieties to last you well into the winter.

Winter Squash we grow a variety of winter squashes, and pie pumpkins. Harvested in late summer into the fall, these hefty fruits store well, and can be used in a myriad of dishes, from sweet to savory, from sautés to soups. We also grow pie pumpkins, which are great in soups, desserts, and many other dishes.

Lettuce We grow several varieties of head lettuce, bibb, red and green leaf, romaine, and batavian. These are usually available through the entire growing season, and make a great addition to any sandwich or wrap, and of course; salads.

Other miscellaneous crops we offer include: spinach, turnips, mustard greens, arugula, eggplant, sunflowers, blackberries, fiddleheads, strawberries, celery, pac choi, tat soi, turnip greens, cabbage, sweet potatoes, summer squash, zucchini, honey, raspberries, strawberries, flowers, eggs and more.