We grow a wide variety of sunflowers, in colors ranging from delicate butter yellow to rich velvety black. Favorite cultivars include Soraya, Ring of Fire, and Infrared.
We grow a wide variety of sunflowers in a range of colors, from delicate butter yellow to rich velvety black. Favorite cultivars include Soraya, Ring of Fire, and Infrared.
Hands down the most richly colored summer flowers!
We have a sweet basil that is perfect for pesto, sauces, or just about anything. Our large leaves keep well in the refrigerator or in a small vase with water on the counter.
Chives are the smallest of the onion family and have the mildest flavor. They grow together in clumps, which is why they are always referred to in the plural, and have grass-like stalks with delicate lavendar flowers. Because they are so mild in flavor and have such lovely color, they are a perfect addition to spreads, herb butters and dips, or for a flavoring in vinegars. Even their flowers can be used as a slightly spicy garnish on soups and salads. Like many other herbs, chives are best used fresh, but also works well fozen or dried.
Both seed (coriander) and leaves (cilantro) are used in numerous cuisines from around the world. Often associated with Mexican dishes, this strong scented herb grows out with flat, toothed leaves for chopping into salsas and other preparations. The seeds are reputed to help reduce stress.
Beyond just a seasoning for pickles, dill has been used for its culinary and medicinal properties for centuries. Its history is illustrated by mentions in the Bible and ancient Egyptian writings, as well as records of Greek and Roman cultures favoring it as a sign of wealth. Dill has wispy, fern-like leaves that are soft and sweet. Its seeds, having their own unique taste, are also prized for their seasoning abilities. They are similar in taste to caraway, with an aromatic flavor that is sweet and citrusy, but also slightly bitter. Amazing in fish dishes and cool cucumber dips!
Classic flat leaf variety for use either fresh or dried as a garnish or seasoning. Flat and glossy leaves are toothed on the edges. Stems hold leaves upright for easy bunching. A very nutritious and tasty addition to meat or vegetable dishes, soups or even salads.
This is also known as butter crunch lettuce. With soft, sweet leaves this makes the perfect salad.
An intense red leaf lettuce with mild taste.
Our romaine is a crunchy mild leaf lettuce that is perfect for sandwiches, burgers or Caesar salads.
In the spring we have a wide selection of tomato transplants available at our farmstand - heirlooms and hybrids, cherries and slicers, red and yellow. There's something for everyone!
Green choy with great shape and uniformity. Dark green leaves are spoon shaped with wide, light-green midribs. Shanghai forms densely packed, vase-like heads averaging 5-6” tall. Plants can be spaced closely for ‘baby’ choy, which is in demand with top Asian chefs for its tenderness and mild flavor.
Deep burgundy leaves for salad mix.
Heirloom variety produces beautiful, dark red leaves to jazz up your salad mix even under low-light conditions. The foliage color intensifies as the plant matures. Striking, both baby and full size. Roots show attractive candy-striped zoning when sliced.
High sugars and great flavor! Farmers are saying this is one the best varieties they've tasted in over 20 years! An excellent choice for baby beets as well as main season production.
We grow primarily traditional red beets but enjoy making colorful bunches of rainbow beets for market. Favorite cultivars include Red Ace, Chioggia, and Touchstone Gold.
Goodman produces very well-protected heads with deep curds and tender florets. Ivory domes are well rounded and average 10” across.
A solid blend for your salad mix without the spice of our mesculin mix. Its base includes favorites such as Black Seeded Simpson, Parris Island, Rouge d’Hiver, Red and Green Salad Bowl, and Lolla Rossa.
Large, blocky, thick-walled stuffing pepper introduced by Burpee’s in 1928. Upright, everbearing habit keeps fruit high on 24-30” plants. Forms glossy, six oz. green fruit that turns red quickly under a range of conditions.
Carrots, Beets, Radish and Potatoes
Vigorous upright plants with dark glossy green leaves that are thick, twisted, crumpled, blistered and savoyed. Fine quality, very tender, excellent flavor.
An early vigorous bush zucchini with straight, smooth, 6-8" dark-green mottled fruits. Zucchinis are an excellent source of vitamin C. Dark green zucchini also have some beta carotene and all types provide small quantities of minerals. Skin colours range from almost black, dark green, pale green, pale green with grey, and yellow. The darker the squash, the more the nutrients.
Stems of many colors including gold, pink, orange, purple, red, and white ... with bright and pastel variations. Lightly savoyed, green or bronze leaves. The taste is milder than ordinary chard, with each color a bit different.
A reliable mild green. We grow bright lights, which has fun colorful stems. Try it sauteed with butter and garlic.
Our favorite Asian green. Can be harvested small for salad mix or as a large rosette. Beautiful, nutritious, tasty.
Perhaps our most popular product, the perfect summer snack. Sungold, SS 100, Brown Berry, and White Cherry provide a sweet mix of colors and flavors
A specialty turnip with beautiful golden color and delicate flavor. Our strain of Golden Globe is more tapered than globe shaped and has more of a carrot texture on the exterior skin. The quality and tenderness is best when harvested at 3”.
Fork out the squash pasta! I was mystified for some time as to where the spaghetti was when finally, someone told me it had to be baked or boiled before the fibers separated into long noodles, resembling spaghetti. A fun treat for the family with kid-friendly vegetable appeal. Oblong, medium-sized light yellow fruits have very sweet flesh.
Dark green on the outside with long, distinctive ridges, and golden yellow on the inside, Sweet REBA was bred by Cornell University to be sweet and very disease resistent during its growing season. Weighing in between 1.5-2 lbs, its fruits are just the right size to serve a small family without too much left over. Enjoy its buttery taste with sweet or savory ingredients. Also very nice pureed in soups or mashed as a side dish. Any way you choose, you will enjoy its velvety texture and sweet taste, as well as its health benefits. Acorn squashes are a good source of vitamin C, iron, fiber, and thiamin.
This Butternut squash variety is 1970 AAS winner bred in Waltham, Massachusetts. It is by far the most widely-grown butternut variety and considered a favorite because of its uniform growth and its sweet taste. Each squash is about 4-5 lbs with smooth, tan skin that is easily peeled with a potato peeler. The flesh is finely textured and dark orange. Enjoy it roasted, pureed into soups, or as an addition to your favorite casserole. It is sweet treat on a winter's day as well as a good source for fiber, vitamin C, manganese, magnesium, and potassium. It's an excellent source of vitamin A!