General Info
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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.

Winter Squash

The last of the cucurbit family to be harvested. Not only do we grow butternut, we grow sweet dumplings, hubbards, and delicata. All come in interesting shapes and sizes. Don't be afraid to try a new one.


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.


Turnips are a misunderstood vegetable. We grow a variety called Hakurei that is a beautiful white globe that is sweet and juicy, with the emphasis on sweet. It is great in salads.


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.

Sweet Potatoes

This crop is sometimes tricky to grow here in northern climates. Usually grown in warmer temperatures.


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.


People not familiar with rutabagas are often surprised at their sweet flavor. This crop is harvested in the fall and lasts through the winter. It is great roasted in the oven.


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.


Pumpkins for pies, pumpkins for carving, this season we have planned a you-pick pumpkin patch.


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.


Parsnips, as you can see, look like a white carrot. The flavor is far different. These beauties become more sweet as the season gets colder. We don't harvest them until they go through a few frosts. Some growers in the area leave their parsnip crop in the ground and harvest them next spring!


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.