Pie Pumpkin

Due to our limited space, we do not grow large carving pumpkins, or jack-o-lanterns, on our farm. We instead focus our attention on growing delicious pumpkins for eating. Our current favorite is the Long Pie Pumpkin, also known as Nantucket Pie. It is rated the absolute best pie pumpkin for cooking, with virtually string-less, smooth…

Parsnip

The parsnip is closely related to carrots and celeriac, and has been utilized as a food for thousands of years. In fact, it was Europe’s preeminent winter vegetable until the potato was introduced in the eighteenth century and ultimately usurped it position. Interestingly, colonists took the parsnip to the New World where the early settlers…

Onion

The onion is one of the ancient, venerable foods with a fascinating history. People began using onions way before recorded history, making it one of the earliest of all cultivated crops, and now one of the most widely used vegetable in the world. As American Author Maggie Waldron put it, “It’s probably illegal to make…

Lettuce

Lettuce is without doubt one of the world’s favorite vegetables, and with good reason. Summer days are unthinkable without the refreshing presence of lettuce! Consisting of 95 percent water, the darker varieties are the most nutritious with higher levels of vitamins A and C, betacarotene, folate and calcium. On our farm we grow loose leaf…

Leek

The leek has been highly esteemed in many food cultures since ancient times. Like all alliums, leeks have great health promoting properties. Selection and Storage: Leeks should feel firm and heavy for their size and be straight, bearing dark green leaves. There should be no evidence of yellowing or withering. Store leeks with leaves attached,…

Kohlrabi

Kohlrabi, with its crisp texture and broccoli-stalk-crossed-with-cucumber flavor remains a little know oddity in many parts of the world. Kohlrabi is a member of the cabbage family and is enormously versatile. It also contains significant amounts of calcium, iron, phosphorus, as well as vitamins A and C. Kohlrabi comes in two colors – pale green Winner…

Kale

Kale‘s popularity has skyrocketed in the United States of America in the last 5 years. It is boasted as a nutrition ‘superstar’ due to the high amounts of vitamins A, K, B6 and C, calcium, potassium, copper and manganese it contains. On our farm we grow Winterbor, a curly leaf, Kale and Dazzling Blue (what…

Hot Peppers – Chilies

There are hundreds of varieties of hot peppers  – varying in levels of from rather tame to ‘fire breathing,’ but all are very nutritious, high in vitamins C and A and betacarotene levels, and are also mildly antibacterial. On our farm we grow: Hungarian Hot Wax Pepper: A mild-tasting chili, practically benign when immature and…

Green Garlic

Green Garlic is a is really just a young garlic plant. Green garlic looks very much like chives or scallions – they are long and slender with tender green tops, and the white parts can be tinged with pink or purple. Selection and Storage: Green garlic will last a few days in the refrigerator, much in…

Green Beans

Green Beans (also known as String Beans and Snap Beans) are harvested while still young (hence the ‘green’ in their name) thus the bean pods are tender and edible. Green beans can come in a range of hues; from yellow to purple to mottled cream and russet. Storage and Selection: Beans should break crisply when…

Garlic Scape

Garlic Scapes are the flower stems that garlic plants produce before the bulbs mature. We remove the scapes to push the plant’s energy toward bigger bulbs, and when harvested while they are young and tender, the scapes are delicious. Selection and Storage:  You can keep scapes in the refrigerator for a month or more, in…

Fennel

Although commonly referred to as a ‘bulb’ cultivated fennel is not a true bulb at all but rather has thickened leaf stems. Selection and Storage: Wrapped in a paper bag and refrigerated, fennel can last three to five days. But, as bulbs tend to dry out over time, it’s best to use them as soon…