Vegetables

We have full-season vegetable gardens - grown by Kate Carney of White Goose Gardens.
Herbs
Basil
Mrs. Burns Lemon Basil

We love lemon basil - chopped on grilled fish or chicken, adds a lemony herbiness to ricotta, and makes a great pesto.  Unbelivable lemony aroma.

Sweet Basil

Just give us some basil, a tomato from the vine, some good olive oil, a little salt, and fresh mozzarella.  This variety is perfect for pesto, too.

Dill
Bouquet

Lovely frilly fronds of dill are a great on grilled fish.  Later, the dill heads make dill pickles!

Marjoram
Sweet Marjoram

Similar in flavor to oregano, but milder.

Oregano
Greek Oregano

There is no Italian cuisine without this herb.  The aroma of pizza!

Parsley
Dark Green Italian Parsley

This variety is a beautiful dark green with large shiny leaves.

Sage
Broadleaf

One of our favorites - the amoma of sage simply cannot be beat.  The essence of Thanksgiving!

Thai Basil
Sweet Thai

A "spicy" basil variety from Southeast Asia with essence of clove and anise. 

Thyme
Winter Thyme

Traditional earthy, woodsy fragrance.  A great herb that works well with almost any cuisine.

Plants
Cabbage: Early
Storage No. 4

Very early variety produces very flavorful 8 lb blue-green cabbage. An excellent long-term storage variety.

Vegetables
Broccoli Raab
Quarantina

Quarantina is an Italian broccoli raab or rapini variety with a strong, crisp flavor.

Carrot
Yellowstone

Very high in beta carotene, these bright yellow carrots also have great carrot flavor.

Eggplant
Galine

Classic Italian-style eggplant, grows large 1-lb dark purple skinned fruit with creamy white flesh.  Prized for its rich flavor!

Garlic
Music

This medium-hot garlic is white with a little blush of pink.

Green Beans
Jade

Beautiful 6-inch, dark green beans with great flavor. 

Purple Dragon's Tongue Beans

These beautiful beans are cream colored with purple stripes.  An heirloom variety from the 19th century, Dragon's Tongue beans are crisp and juicy with traditional bean flavor.

Kale
Rainbow Lacinato

Lacinato kale is sometimes called Dinosaur kale or Tuscan kale.  The Rainbow variety features dark green leaves, overlain with blues, purples, and reds.  Beautiful and tasty!

Winterbor

Rich, blue-green curly leaves have a traditional kale flavor, even better late in the fall after a frost.

Lettuce
Nancy Butterhead

In true butterhead (aka Boston) lettuce fashion, Nancy has medium-green leaves with a delicate, buttery flavor.

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!
Salad Bowl

The name says it all - this head of lettuce looks like a delicious salad in a bowl.  Tender bright green leaves have a mild flavor.

Pepper: Bell or Sweet
Carmen (Bull's Horn)

One of the most flavorful sweet peppers you'll eat.  This cone-shaped pepper ripens to a bright red color with very thick walls.  It's so versatile - chopped in salad, roasted on the grill, stuffed and baked. 

Yankee Bell

Blocky, 3 to 4-lobed, medium size, green to red fruits

Pepper: Hot
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.
Ancho/Poblano
This mildly spicy pepper is called 'Poblano' when fresh and 'Ancho' when dried. Drying? yes. Scoville Rating: 2,500-3,000.
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.
Jalapeño
This popular pepper is named after the city of Xalapa, Veracruz where it is traditionally produced. Jalapeños are known by different names in Mexico, such as cuaresmenos, huachinangos and chiles gordos. A chipotle is a jalapeño that has been smoked. Drying? no. Scoville Rating: 2,500-10,000.
Long Thin Cayenne

The twisted fruit, about 5 inches long, is deep green when young and ripens to a brilliant red. It has a fiery-hot flavor that's perfect for seasoning.

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

Said to be one of the hottest peppers available! Abundant small fruits ripen from dark green to deep crimson. Excellent for making pepper sauce and hot chili sauce.

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.
French Breakfast

These beautiful, elongated radishes are mostly red with white near the roots.  Delicious with a mild radish flavor, they are a traditional breakfast item in France, where this heirloom variety originated in the 1800s.

Rutabaga
Laurentian

Creamy, smooth yellow flesh with a mild flavor...  Yes, rutabaga!

Shallot
Prisma

Who doesn't love shallots?  Terrific onion flavor without the strong pungency that onions can have. 

Spinach
Bordeaux

This lovely spinach has the traditional dark green leaves, but with beautiful red veins.  Makes a gorgeous spinach salad!

Summer Squash
Zephyr

This fun summer squash is yellow at the slender top and light green at the bulbed bottom - so pretty!   

Swiss Chard
Bright Lights

This rainbow variety retains the great flavor of traditional green chard with white ribs, but adds pink, red, orange, and yellow stems and ribs to leaves ranging from light green to dark green to burgundy.

Tomato
Black Cherry Tomato

The so-called "black" tomatoes are among the richest of tomato flavors.  This one is no exception - beautiful dark red cherry color, too.

Black from Tula

A "black" heirloom tomato - dark black/burgundy outside, with flesh that actually grades from black/dark green to bright red at the center.  Some say ugly, some say stunning, all say delicious.

Bobcat

Bobcat produces large "beefsteak" tomatoes with deep red/orange flesh and great flavor.

Cherokee Purple Heirloom

Dusky rose to purple colored, 12 oz - 1 lb beefssteak type tomatoes with deep red colors to the interior flesh and dark shoulders. Rich, Complex, and Sweet Flavors. One of the best tasting heirloom tomatoes!

Jubilee Heirloom

Golden orange, meaty tomatoes with few seeds. Mild flavor and low acidity. Has round, smooth, 8 oz fruit.

Sun Gold Cherry Tomato

Sweetest. Tomato. Ever.  Really.  Our customers can't get enough of these cute little orange globes of summery goodness.

Winter Squash
Delicata

This winter squash has a sweet flesh but for me, takes best to savory applications because of the nutty flavor qualities it carries.  A good option for stuffing once the seed cavity is hollowed out.  Though all fall squash skins are edible, the outside skin of the delicata is thicker than Butternut and many of Delicata's other hard squash kin.

Zeppelin (Delicata)

Zeppelin is an heirloom winter squash originating in the 1800.  It has a creamy white skin with green stripes, and nutty-flavored sweet flesh.

Zucchini
Jackpot

Classic-looking zucchini, with long, slender, dark green fruits.