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Tag: Summer

Long green and sometimes yellow fruits are harvested for most of the season. Great on the grill, or baked in a bread.

Yellow Summer Squash

Yellow squash, vibrant and tasty, grilled or sauteed in pasta.


This is one of Rob's favorite crops. Many people don't know that watermelons come in all kinds of shapes, sizes and colors. There are some that have red flesh, others with yellow and orange too! The flavors are so incredible you cannot believe something can be so sweet.


Tomatoes are one of those crops that we can never get enough of. It is one of the easiest to freeze or can for the winter. Nothing tastes better than a fresh tomato with fresh basil and a bit of mozzarella. We grow the standard red tomatoes, but we also grow many heirloom varieties that range in flavor and size. Some heirloom tomatoes can grow to be over a pound. We also have cherry and paste tomatoes available in our you-pick field for our shareholders to pick for salads and sauces.

Our you-pick varieties are cherry and paste tomatoes as well as tomatillos.

Swiss Chard

This is a very popular green for cooking available throughout the summer. The leaves are similar to beet greens and spinach. Chard is packed with vitamins.


The season begins when I see the kids come from the field with strawberry juice in a halo around their mouths.


Not once, but twice in the season can we offer spinach. This crop does not like the heat so we plant for early spring and fall. This allows for the spinach to be wonderfully sweet.


The first of the allium family to be harvested. A fresh bunching onion, great added to marinades and salad dressings. My favorite is scallion pancakes!

Storage tips:

To keep these fresh, store in the fridge and use within a week.


Spicy radishes for your salad. In the spring we grow French breakfast and Easter egg varieties, and in the fall we grow daikon and black Spanish varieties.


We grow many familiar varieties such as Yukon Gold, Kennebec, and others that may not be so familiar like Sangre. All are tasty.

Peppers (Sweet)

Blocky bells, pointy Italian, and pale green cubanelles are the varities of sweet peppers you will find in our shareroom. 

Peppers (Hot)

Pick your poison! We love to grow all kinds of hot peppers. We range the heat from mild to knock your socks off, put a tear in your eye spicy hot.


Sweet, delicious, crunchy rows of sweet peas! We grow sugarsnap, snow, and shelling peas in our you-pick field. We trellis them as high as we can so you walk amongst giant plants snacking and picking.


It is our mission to have a member of the allium family available each week of the season starting with scallions, moving into fresh onions like cipollini, then storage onions, finishing with garlic and leeks.


Lettuce is one of the most popular crops in the shareroom. We grow many different types of heads lettuce from romaines to butterheads. We also offer a loose leaf salad mix that many people use as the base for their salad mix.

Storage Tips:

Loose lettuce should be stored the same as greens. Head lettuces are best kept in a bag or container to keep fresh.


We grow kale throughout the summer and offer it as a cooking green in our share. It is a hearty green that is packed with vitamins, minerals, and protein. In the fall we plant many kinds of kale. The leaves sweeten in the cooler temperatures and can handle some frosts.


We also grow a few beds of perennial herbs. In those beds you will find Parsley, Thyme, Oregano, Sage, Rosemary, Lemon Balm and a few others. These are available throughout the season for you to pick.

Greens (Mesclun Mix)

Every week Rob goes out into the field on his trusty tractor to seed the greens that we offer in our share every week. We do this so that we have the freshest, best tasting salad mix available for our members. We seed arugula, tat soi, mizuna, mustard, etc. All these have very different flavors that you may love or not like so much so we leave it up to you to custom make your favorite mix.

Storage Tips:

We wash all the greens before you take them home. We may not get all the grit off so you might want to wash again and then spin dry or use a paper towel to take off excess moisture. I usually store them in a Tupperware container and eat within a week. If they sit in water the greens will deteriorate quickly.


Garlic is an amazing crop that not only adds wonderful flavor to anything you cook, it has many healing properties. I know many people that eat raw garlic to fight away colds and other symptoms. Garlic is also one of the easier crops for us to grow. We plant the seeds in early Fall and store them in the ground under a nice layer of mulch. a few weeks before we harvest the garlic from the ground we pick off the "scapes" which is essentially the flower. We snap this off to cause the plant to produce a larger bulb. The best part is you can eat the scapes. After we harvest the garlic we cure it hanging in our barn so that it will store for the rest of the winter and be ready for planting again in the fall. Almost a third of our garlic crop is saved as seed for the next crop.


This is one of the great experiences of the you-pick section. An array of beautiful flowers to make a bouquet to bring home every week. There are some flowers that are great for drying and others that are edible. At time during the season there is an amazing show of butterflies and bees dancing from flower to flower.