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Tag: Summer

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.


This anise-flavored bulb can look a little unruly with its crazy tops. Don't be afraid it is great raw in salads, grilled, or in soups.


Eggplants belong to the same family as tomatoes, peppers. These are all long season "hot" crops, and require a little  extra attention. This season we are have a new variety that looks like the classic Italian eggplant but with a bright deep pink color. We also grow a few Asian varieties as well as the classic Italian that is most familiar.


This herb is another we grow a lot of. It is great to flavor vegetables, eggs, and salad dressings. We let some of the plants flower so those who like to make pickles will have dill flower heads available.


Cucumbers are about 95% water which makes them a favorite to eat out in the field to quench our thirst. We grow the basic varieties of cucumbers used for slicing or pickling.

Storage tips:

Keep cool in the refrigerator and eat within a few days or pickle and enjoy for a few weeks.


This, I daresay, is a favorite for everyone. I feel like when we start to harvest corn summer has truly started. I love to eat it raw right off the stalk!


In the same family as the kale, brussel sprouts, cabbage, and broccoli. It is packed with vitamins and nutrients.


This wonderfully fragrant herb shows up in many dishes the most common is salsa. We plant successions of so there is never a shortage to pick.


I love seeing the kids in the shareroom snatch up the carrots to snack on while their parents pick up their vegetables for the week. You will see carrots in the share starting early in the spring and lasting all season.

Storage tips:

Keep carrots away from apples as they will react and become bitter. Carrots store best without the tops. Keep in fridge in a container or plastic bag.


There is nothing sweeter than a fresh melon right off the vine. All those melons you find in the grocery store that travel many miles don't get to ripen on the vine robbing them of their born sweetness. Our favorite part harvesting cantaloupes and watermelons is finding the first ripe melons. Sometimes you have to eat a lot of melons to make sure it is time to pick for the share. Not only are cantaloupes great as an edible bowl for ice cream, they make a wonderful refreshing salsa.


We grow cabbage in the early spring and late fall. Cabbage loves the cool and cold temperatures. Look for green, red and napa in the share.

Storage Tips:

Keep cabbages in the refrigerator. If outer leaves seem wilted peel down to the next layer. Depending on the varities heads can keep for many weeks.


This is a favorite here on the farm, one of the first crops out of the greenhouse. Big beautiful heads.

Storage Tips:

Broccoli is best eaten within a week. Store the heads in a perforated plastic bag with a damp paper towel for humidity.


You may not know this, but beets come in many different colors, flavors and sizes. We grow red and pinstriped! Be sure to try them all!

Storage Tips:

If you are not using the greens and beets together, cut them apart and put into a plastic bag or container and use the greens withing a few days. Put beets in the coldest part of the fridge. The beets should last for 2-3 weeks.


We grow many different varieties of beans for our shareholders to pick. The most familiar will probably be green beans. We also grow Edamame, Yellow Wax, Purple Pod, Italian Flat Pod, and a few dry beans. Throughout the season there will be an abundance for you to pick from to eat fresh, freeze or can!


We grow successions of basil so there is always a fresh young crop for picking. We grow the traditional Italian basil as well as purple, Thai and lemon basil.