Our Variety
We provide great variety of products following the seasons on the Farm. In the Spring you can enjoy our beautiful tulips bunches, Easter arrangements, fresh eggs, and lots of great veggie starts for your own garden. Summer is full of berries and flowers (we provide wedding flower services!), fall we have great pumpkins and squash, and winter we sell Christmas wreaths, berry syrups and baked goods! Everything we grow on our farm is grown without the use of chemicals.
Added Value
Christmas wreaths: fresh greens
Custom Wreaths
Eggs
Free Range Pastured Eggs
Flowers
Sunflower
'Autumn Beauty'
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Zinnia
Herbs
Basil
Micro Basil Italian
Intense green leaves, amazingly aromatic and flavorful.
Perfect for making bruschetta, garnishing pasta, and floating on soups.
Sage
Garden Sage
Sage has fragrant gray-green leaves and spikes of purple flowers. It can be used fresh, frozen or dried. Besides the traditional use in stuffing, Sage is good with pork, sausage, other meats, and cheese. It is often combined with thyme and used with beans and in soups. Use Sage with fruits in vinegars; if the vinegar is a light colored elixir, try one of the variegated forms. The flowers make an attractive garnish in salads, butters, soft cheeses, and ice cubes.
Thyme, English
English Thyme
Thyme, like parsley, goes with everything-veal, lamb, beef, poultry, fish, stuffing, stews, soups, sauces, stock, herb butters, flavored vinegars, beans, lentils, vegetables, eggs and rice.
The essential oil is used to treat many ailments and complaints. It has been shown to increase the production of white blood corpuscles in the presence of infections.
Vegetables
Cucumber
Marketmore 76
Eggplant
Imperial Black Beauty
This eggplant is the heirloom cousin to the type we most often see in the grocery store. These are often good for grilling because they hold their shape as they cook better than other varieties.
Snowy White
This creamy textured eggplant is native to India. Like most of the long types, it has less of a tendency to bitterness so you should not have to worry about peeling and salting this eggplant.
Lettuce
Paradise Mix
This one-of-a-kind organic lettuce mix has tons of textures, flavors, and colors.
Rouge D'Hiver Romaine
An open-pollinated, heirloom variety, Rouge D’Hiver originated in France in l885. This red romaine is unabashedly gorgeous, reliably hardy and perfect for baby greens. Rouge D’Hiver produces large, robust heads of reddish-bronze, green-veined leaves which tolerate both heat and cold well. Even after being dressed, its showy red leaves stay crisp and their heft makes them ideal with weightier salad ingredients. Serve shiny leaves of Rouge D’Hiver on a platter, arranging cooked, chilled beet slices, fennel slivers and toasted walnuts. Dress with a simple walnut oil vinaigrette and snips of chives. Simple, elegant and healthy!
Pepper: Hot
Aji Amarillo
The size and coloration of this pepper suggests its high heat content. Many people note a smoky flavor when they use this variety. Drying? yes. Scoville Rating: 30,000-50,000. mmm.
Anaheim
This pepper is also referred to as the New Mexico pepper and is the type of pepper used for charred, roasted chiles. It is mildly hot and is fun to use for stuffed peppers, because some can be quite hot while others are mild - it makes for an interesting dinner to see who will get the spicy one! Drying? no. Scoville Rating: 500-2,500.
Ancho/Poblano
This mildly spicy pepper is called 'Poblano' when fresh and 'Ancho' when dried. Drying? yes. Scoville Rating: 2,500-3,000.
Cayenne
The cayenne pepper is the hottest one we grow - so for those in need of heat, steer towards these long, red peppers. They are also reported to have many medicinal benefits from increasing circulation to reducing stomach aches, cramping pains, and gas. Drying? yes. Scoville Rating: 40,000-90,000.
Fish
fruits. The 2" curving pendant fruits look a little like swimming fish. They turn from white with green stripes to orange with brown stripes to red, packing considerable heat and full-bodied flavor that especially enhances shellfish. A mutation of a common serrano pepper that probably originated in the 1870s, by 1900 Fish was extensively grown by the African-American community in the Philadelphia and Baltimore regions. Listed on Slow Foods’ Ark of Taste.
Jalapeño
This popular pepper is named after the city of Xalapa, Veracruz where it is traditionally produced. Jalapeños are known by different names in Mexico, such as cuaresmenos, huachinangos and chiles gordos. A chipotle is a jalapeño that has been smoked. Drying? no. Scoville Rating: 2,500-10,000.
Serrano
The serrano is said to be five times hotter than the jalapeño and never needs to be peeled before using in a dish. Drying? yes. Scoville Rating: 10,000-23,000.
Pumpkin
Jarrahdale
Add a touch of the unusual to your table with this grey-blue Australian emigré. Features 6-10 lb. heavily ribbed fruits flattened on top like pumpkins, but much sweeter. “With an almost solid center, Jarrahdale is an excellent eating pumpkin. They are stringless, quick to bake, and easy to blend into a great pie,
Summer Squash
Black Beauty Zucchini
The flesh is tender, firm, and creamy white with excellent flavor. It is delicious grilled, steamed, boiled, sauteed, fried, or used in breads. Tiny baby squash can be used as appetizers or leave whole and sauteé with other vegetables. This variety also freezes well.
Yellow Crookneck Squash
Yellow summer squash has been a favorite for over 150 years. This is a yellow-skinned, white-fleshed summer squash that is delicious lightly steamed, roasted or eaten raw.
Swiss Chard
Red Swiss Chard
Swiss chard is truly exceptional with an impressive list of health promoting nutrients. This chard has bright red stalks and dark green leaves. Both the leaves and stalk of chard are edible.
Winter Squash
Acorn Squash
Acorn squash is a dark-green, deeply ribbed fruits that turn orange when stored. Moderately sweet, dry, fine-flavored squash.
Acorn squash is most commonly baked, but can also be microwaved, sauteed, and steamed. This squash is not as rich in beta-carotene as other winter squashes, but is a good source of dietary fiber and potassium, as well as smaller amounts of vitamins C and B, magnesium, and manganese.
Waltham Butternut
Elegant 9" tan fruits weighing 4-5 lb. Orange dry flesh has a sweet nutty flavor. Excellent keeper. Bred by the Massachusetts Agricultural Extension Service by crossing New Hampshire Butternut (a 1956 Yaeger/Meader development) with a neckless moschata from Turkey, and introduced by Bob Young of Waltham, MA.
Zucchini
Costata Romanesca
According to Will Bonsall, “the only summer squash worth bothering with, unless you’re just thirsty.” This was my other favorite zucchini last year and also a hot seller at market. Deeply striped and ribbed, Costata resembles Cocozelle, with a distinctive sweet mildly nutty flavor.