Our Variety

This is the default description for this page.

Added Value

Raspberry Jam

Delicious Jam made from our own berries! We also have an natural jam made with honey instead of sugar!

Flowers

Dill, bouquet

Organic Dill (Bouquet)

Used in pickles and salad dressings. Adds zest to salads, soups and vegetables.

Fruit

Blackberries

Yummy Blackberries from our farm! No chemical fertilizers! Two varieties to choose from!

Triple Crown

Triple Crown Blackberries produce large, sweet, aromatic berries that may chase off the competition.

Available 2011.

Melon

Crimson Sweet

Very Sweet and Crisp Red Fleshed Watermelon

Muskmelon Aphrodite

Cantaloupes were first introduced to North America by Christopher Columbus. Aphrodite melons have firm think orange flesh that is crisp sweet flavor.

Herbs

Chives

Organic chives, similar to onions but milder in flavor.

Basil

Italian Large Leaf

Broad, oval, crinkly leaves with the true spicy fragrance and taste. Leaves can be used fresh or dried.

Plants

Lettuce

Romaine

Reliable tall dark green romaine that is an eastern and mid-western favorite variety.

Vegetables

Tomato, Cherry

White Cherry

Appealing, pale yellow cherry tomatoes avg. 1 1/8-1 1/4" diam. and have a good, mild taste.

Snow Peas

Oregon Sugar Pod II Snow Pea

These snow peas mature to about 4 inches and are as versatile to use in dishes as snap peas. The thin, stringless pods are sweet and crispy eaten fresh, thrown into a garden salad or cooked in your favorite stir-fry. They are also an excellent candidate for freezing with no loss of color or flavor throughout the entire process.

Sugar Snap Peas

Oregon Sugar Pod

Edible flat pod with a delicious taste.

Green Beans

Jade

Highest quality bean for gourmet markets.

Jade's beautiful, 6- More..7" long, slender, deep green pods are exceptionally tender and delicious.

Summer Squash

Early Prolific Straightneck

A yellow slightly warted summer squash.

Yellow Crookneck Squash

Yellow summer squash has been a favorite for over 150 years. This is a yellow-skinned, white-fleshed summer squash that is delicious lightly steamed, roasted or eaten raw.

Black Beauty Zucchini

The flesh is tender, firm, and creamy white with excellent flavor. It is delicious grilled, steamed, boiled, sauteed, fried, or used in breads. Tiny baby squash can be used as appetizers or leave whole and sauteé with other vegetables. This variety also freezes well.

Winter Squash

We grow a few different types of winter squash. We choose the varieties based on flavor, ability to store, and disease resistance. We grow our winter squash in biodegradable corn-based plastic. Growing the plants in plastic produces a much healthier plant and a much higher yield.

Delicata: Delicata squash are the earliest winter squash. You can eat the rind as well as the flesh. They are long and skinny with yellow and green stripes.

Kabocha "Sunshine": This is a bright orange squash with a deep orange flesh. Kabocha types have a drier flesh than a butternut or acorn. Sunshine is one of our favorite squash.

Buttercup "BonBon": Buttercup squash are similar in texture and flavor to the kabocha but are green and have the button on the blossom end.

Acorn squash: We grow the traditional green acorn called "Royal Ace" and an orange and yellow striped acorn called "Celebration" for some variety. Both store well for a later fall delivery.

Butternut: Butternut is our long term storage squash that can be kept for eating all winter. We grow a variety called "Chieftan".

Butter

Spaghetti Squash

Delicata Squash

Waltham Butternut

Table Queen

A dark green acorn squash with an excellent flavor.

Acorn Squash

Naturally, this dark green to sometimes blue-green squash is acorn-shaped, hence its descriptive name. Its golden orange colored flesh offers a mildly sweet flavor and a somewhat dry texture. Usually about five to eight inches long and four to five inches across, the hardy rind has rather deep characteristic ridges with a splash of yellow-gold, considered a sign of maturity. Chefs say that no other vegetable exhibits the same culinary versatility and diversity as the acorn squash. Chefs especially prize this variety for its natural "bowl" that holds delicious fillings. Chefs also love it for its colorful rich orange puree that makes an attractive side dish to accompany meat entrées, especially poultry specialties. Simply bake or steam halves in the shell; top with butter.

Waltham Butternut

Elegant 9" tan fruits weighing 4-5 lb. Orange dry flesh has a sweet nutty flavor. Excellent keeper. Bred by the Massachusetts Agricultural Extension Service by crossing New Hampshire Butternut (a 1956 Yaeger/Meader development) with a neckless moschata from Turkey, and introduced by Bob Young of Waltham, MA.

Potato

Red Norland Potato

Carrot

Sugar Snax

Tender and sweet describe the fine eating quality of this deeply colored carrot. High in beta-car More..otene, an antioxidant and important source of provitamin A.

Beet

Red Ace

The best all-around red beet.

Rapid growth, sweet flavor, and More..tenderness are the characteristics of Red Ace. The round, smooth, deep red roots size early, with high uniformity. They maintain their sweet tenderness when larger and older.

Leek

King Richard Leeks

leek

Asparagus

Jersey Knight

The spears are top-sized and are bright green with deep purple tips and bracts. Make a stunning addition to the dinner plate.

Available 2011

Corn

BC 0805

Tripplesweet bicolor

Pumpkin

Long Island Cheese Pumpkin

dfLong Island Cheese Pumpkin

Cucumber

Straight 8 Organic Slicing Cucumber

Dark green slicing cucumber with a very good quality and flavor around 8 inches long.

Pepper: Bell or Sweet

Alliance Bell Pepper

Alliance Bell Peppers are large green peppers that turn to red. We like the Alliance variety because it has a good disease resistance and produces a very large, good tasting pepper.

Pepper: Hot

Aji Amarillo

The size and coloration of this pepper suggests its high heat content. Many people note a smoky flavor when they use this variety. Drying? yes. Scoville Rating: 30,000-50,000. mmm.

Ancho/Poblano

This mildly spicy pepper is called 'Poblano' when fresh and 'Ancho' when dried. Drying? yes. Scoville Rating: 2,500-3,000.

Anaheim

This pepper is also referred to as the New Mexico pepper and is the type of pepper used for charred, roasted chiles. It is mildly hot and is fun to use for stuffed peppers, because some can be quite hot while others are mild - it makes for an interesting dinner to see who will get the spicy one! Drying? no. Scoville Rating: 500-2,500.

Cayenne

The cayenne pepper is the hottest one we grow - so for those in need of heat, steer towards these long, red peppers. They are also reported to have many medicinal benefits from increasing circulation to reducing stomach aches, cramping pains, and gas. Drying? yes. Scoville Rating: 40,000-90,000.

Jalape�o

This popular pepper is named after the city of Xalapa, Veracruz where it is traditionally produced. Jalape�os are known by different names in Mexico, such as cuaresmenos, huachinangos and chiles gordos. A chipotle is a jalape�o that has been smoked. Drying? no. Scoville Rating: 2,500-10,000.

Serrano

The serrano is said to be five times hotter than the jalape�o and never needs to be peeled before using in a dish. Drying? yes. Scoville Rating: 10,000-23,000.

Hot Peppers

We grow a few different hot peppers to add flavor and spice to your recipes.

Mariachi is the very colorful yellow, red, and orange pepper. It is only slightly hot and has a good flavor for those of you who enjoy the hot pepper flavor without the hot pepper bite.

El Jefe is a jalapeno pepper variety that produces a large pepper and is high yielding.

We grow a poblano variety called Tiburon. Poblanos are great for stuffing to make chiles rellenos. They are a larger hot pepper that are dark green to almost black in color. When dark green/black they can be peeled and roasted to be used in southwestern dishes.

Numex Joe E. Parker is an anaheim pepper. Anaheims can also be used to chiles rellenos. they are a long, light green pepper with a slight heat and a great flavor.

Early Jalapeno Pepper

Jalepeno

Green to red, thick and very hot.

Eggplant

Snowy White

This creamy textured eggplant is native to India. Like most of the long types, it has less of a tendency to bitterness so you should not have to worry about peeling and salting this eggplant.

Imperial Black Beauty

This eggplant is the heirloom cousin to the type we most often see in the grocery store. These are often good for grilling because they hold their shape as they cook better than other varieties.

Purple Long

This purple Italian variety is also referred to as a Japanese eggplant. It has similar culinary properties to the Snowy White eggplant.

Rosa Bianca

This purple tinted Italian eggplant has a delicate and creamy flavor and is considered highly in the world of gourmet cooking. Try this eggplant with an experimental stuffing!

Eggplant

We grow two different varieties of eggplant.

Irene is a traditional large, dark purple "Italian" type of eggplant. Great for eggplant parmesean. Irene is a variety that is resistant to verticillium, a disease that we have in our soil and is very hard on eggplant. This variety allows us to produce eggplant for a longer period of time.

Dancer is a light purple variety with less of the eggplant bitterness you can find the larger "Italian" types. It is thinner and smaller in size than the Irene.

Eggplant Victoria

Eggplants also are unique among vegetables -- their meaty, hearty texture and taste make them one of the most satisfying vegetables to eat, and a popular ingredient in many vegetable recipes.

Swiss Chard

Rainbow Mix Swiss Chard

This variety of Swiss Card has a mix of red, pink, white, yellow, orange and striped colors with thin stems and savoyed leaves. Lovely to look at, this gem of a vegetable is a beautiful addition to a salad or a fritata while at the same time, it is one of the heaviest hitters in the vegetables kingdom with it's amazing nutritional qualities. That is precisely why it has made its way on to Dr Oz's "Anti-Cancer Diet". It's bright colors point to its vast phytochemical, plant pigment and nutritional content which encompass significant amounts of antioxidant, Vitamin C and E, carotenes and minerals, particularly iron, calcium, selenium, zinc, potassium, magnesium and manganese. You can prepare the leaves much the same way you would prepare spinach and it's stalks like asparagus, with the added benefit of knowing your doing something lovely for your tastebuds and your health!

Spinach

Renegade F1 Hybrid Spinach

cxvvzxcv

Cabbage

Red Express Cabbage

High in Vitamin C, folate and antioxidant, this early season cabbage is very flavorl and just the right size for those wanting smaller portions.

Cabbage Red Dynasty

The round heads are medium to large and have excellent internal color. Tender and deliciously juicy in texture, the color of this cabbage has an affect on its slightly peppery flavor. The darker the red, the better the taste. Chefs prize it for adding vivid color to salads and cooked dishes.

Cabbage Blue Vantage

Blue Vantage Cabbage has solid round heads that are blue-green in color. Cabbage is a staple for adding flavor to salads, casseroles, soups and stews.

Broccoli

Waltham Broccoli

Waltham is a standard for open-pollinated broccoli with a good size main dome and lots of side shoots that keep coming during it's growing season. At maturity it produces 5-6” dark blue-green heads with medium to large beads and long stalks, a feature hard to find with modern hybrids.

Radish

French Breakfast

A root vegetable related to the turnip and horseradish family, with a crisp texture and a mild to delicately sweet flavor. The French Breakfast radish has an elongated shape that can grow to approximately three inches in length, displaying a bright red outer skin, which turns white at the root base. There are two main categories of radishes, either the spring or winter radishes, based on the time when they are harvested. Spring radishes are harvested early in their growing season resulting in a smaller radish. The winter radishes are harvested later in their growth and result in a larger round or more elongated shaped vegetable. This radish is considered to be a spring radish, but may be available throughout the year. It is a radish that is generally served raw to be used as hors d'oeuvres or a complement to salads. When selecting, choose radishes that are firm, crisp, and without blemishes. Radishes grown and harvested when temperatures remain hot develop an increased bitterness. Store without the leafy tops and place in the refrigerator, wrapped in plastic to keep fresh for several days. It is also known as a Flambo radish.

Lettuce

Rouge D'Hiver Romaine

An open-pollinated, heirloom variety, Rouge D�Hiver originated in France in l885. This red romaine is unabashedly gorgeous, reliably hardy and perfect for baby greens. Rouge D�Hiver produces large, robust heads of reddish-bronze, green-veined leaves which tolerate both heat and cold well. Even after being dressed, its showy red leaves stay crisp and their heft makes them ideal with weightier salad ingredients. Serve shiny leaves of Rouge D�Hiver on a platter, arranging cooked, chilled beet slices, fennel slivers and toasted walnuts. Dress with a simple walnut oil vinaigrette and snips of chives. Simple, elegant and healthy!

Lettuce Red Fire

A terrific full-size red leaf all season. New Red Fire forms ruffled red leaves atop a bright green base. Similar to Red Sails but more appropriate for full-size leaf lettuce.

Tomato

Cherokee Purple

Medium-large, flattened globe fruits. Color is dusky pink with dark shoulders. Multilocular inter More..ior ranges from purple to brown to green.

Plum Tomatoes

We grow a few different plum tomatoes. San Marzano is the old-time variety from Italy that produces a long, thin plum tomato with excellent flavor. We also grow BHN-901 for a tasty yellow plum tomato.

Tomato, Slicing

We grow a wide variety of slicing or "beefsteak" tomatoes. All of them are hybrids. We choose to grow hybrid tomatoes because they are bred to be resistant to many of the diseases that can wipe out a tomato crop. This disease resistance allows us to produce high quality and good tasting tomatoes with organic methods. When we choose varities we look for tomatoes that can be harvested when ripe on the vine, have good flavor, good disease restitance, and can handle be trucked to your CSA site and arrive in good condition.

The season starts with the early slicing tomatoes; Polbig and BHN-189. Both varieties are bred for early season production and produce a smaller 6-8 oz tomato. We grow a number of different BHN varieties troughout the season. Although their names aren't pretty BHN varieties are disease resistant and good tasting.

The Midseason tomatoes are Celebrity, Royal Mountie, Sunshine, and BHN-826. Celebrity is a reliabe variety that produces a very flavorful variety. Royal Mountie is new to the farm for the 2010 season. It is supposed to have a very good flavor and color. Royal Mountie doesn't crack at the top like some varieties do when they are harvest ripe. Sunshine is a variety we have used for a number of seasons. It is bred for the northeast and is resitant to many of the diseases that are a problem in our region. BHN-826 is also a new variety for us.

Our late season tomatoes are BHN 589, Fabulous, and RFT 6153. BHN 589 is a very flavorful tomato as is Fabulous. RFT 6153 is new to the farm for the 2010 season

Big Beef

Large, avg. 10-12 oz., mostly blemish-free, globe-shaped red fruit. They have full flavor - among the best - and ripen early for their size. Broad disease tolerance. Slightly earlier, larger, firmer, and with a somewhat taller plant than Jet Star. Arguably the best all-around "beefsteak" tomato for a home garden. 1994 All-America Selections winner.

Amish Paste

Onion

Evergreen Hardy Bunching Onion

Red Zeppelin

What a name! What an onion! Globe-shaped, dark red. Stock up on these � they store approximately 8 months, allowing you to eat locally produced red onions all winter long. Great for jazzing up winter meals. They also are great in the Overnight Onion Relish recipe found on the recipes page.

Candy

This sweet cooking onion is terrific for making grilled onions and saut�ing with peppers. I think it�s a little hot for fresh use but other folks use these in salads and fresh on sandwiches.