Vegetables that we typically offer throughout the summer in our Farm Stand Asparagus, Kale, Lettuce, Snap Peas, Tomatoes, Peppers, Cucumbers, Zucchini/Yellow Squash, Green and Yellow Beans, Swiss Chard, Radishes & Herbs (Basil, Cilantro, Dillweed, Parsley, Oregano), Watermelon, Cantaloupe, and Pie Pumpkins.
Garlic Scapes
Harvested from the curlicue tops of the garlic plant, for a very short time each year. Milder flavor than fresh garlic.
Can be used any way that you would use asparagus or beans
Saute in your favorite stir frys
Make a pesto in a blender or food processor with oil and lime juice (with cheese and herbs if you like).
Can be used fresh in salads, as a topping on pizza, in eggs or casseroles, on baked potatoes, or as a soup garnish
Best Stored in a plastic or paper bag in the fridge (up to 1 month) or frozen (blanched or unblanched) for use later in the year.
Click Here for a great website with many ideas of how to enjoy and store garlic scapes, as well as a garlic scape pesto recipe. Check it out!
Sugar Snap Peas
Tender, sweet pea pods can be eaten whole
Try fresh; as a snack or in salads
Saute in your favorite stir frys
Peas can be easily frozen by blanching: boil for 1 ½ minutes, drain, ice water for 2 minutes, drain, and freeze in a single layer.
Best Stored in the fridge in a tightly wrapped plastic bag with a paper towel (for a few days-1 week) or frozen.
Swiss Chard
Similar flavor, but milder, than spinach.
Stems and leaves are both tasty. Stems take longer to cook.
Chop and saute w/oil & other veggies (carrots, scapes). Add feta/sunflower seeds if desired when serving.
Good in soups and casseroles; similar to kale.
Can be eaten fresh, used as a salad green.
Best Stored dry and in a plastic bag in the fridge (up to 5 days).
Kale
A very healthy green; a SUPERFOOD.
Chop and sauté w/oil & other veggies (carrots, scapes). Add feta/sunflower seeds if desired when serving.
Good in soups and casseroles.
Include in healthy smoothies.
Toss in oil, salt and herbs and bake for “Kale Chips”
Can be eaten fresh, used as a salad green.
Best Stored dry, w/a paper towel in a plastic bag in fridge (5 days).
Tomatoes
We have many heirloom and canning varieties, as well as cherry tomatoes and saladette tomatoes. Some varieties include: Mountain Magic, Manitoba, Burbank, Brandywine (my personal favorite), Black Krim, Longkeeper (can keep for a few months when picked before frost), Heinz and Paisano (sauce tomatoes), Sungold Cherry. You name what you'd like to use them for, I have a tomato for that!
We are hoping to have enough tomatoes to offer boxes for canning, and boxes for sauce/canning. Ask about getting on the list to order canning tomatoes. These are not your average canning tomatoes. No big blemish spots on ours. Will often be available for pick up mid-week.
Peppers
Some sweet green-turning-to-red varieties, and some jalapeno and other hot varieties.
Cucumbers
We have pickling and slicing varieties. Ask about ordering a basket for pickles, if we have enough.
Zucchini/Squash
We have three varieties of zucchini/squash. A dark green, yellow squash, and a striped Italian. Our zucchini is very tender and sweet.
Herbs
Basil, Dill, Oregano, Parsley, Dillweed. Contact us to order, as we typically don't put them in the farmstand. If you ask, we can harvest them for you.
Chicken
Chickens can be roasted, grilled or cooked any other way you like. It is recommended that it be cooked with bones and skin on for best flavor.
If purchasing frozen chickens, simply defrost for about 24- 48 hours in the refrigerator. Use defrosted chicken in 1-2 days. If chicken is not completely unfrozen after 48 hours, you can rinse cavity or whole package in cold water. If you don't have time, you can defrost in the microwave or in a cold water bath. Frozen or partially frozen chicken can be safely cooked, but takes up to 50% more time.
We recommend roasting or slow-grilling your chicken. After enjoying your meal, take extra meat off the carcass and use in recipes (pasta dishes, quesadillas, soup or casseroles) or freeze cooked chicken for later use in these types of meals. It's also a great idea to make chicken stock after roasting a chicken. Simply place the bare carcass in a large pot, cover with water, add a few spices, celery and onion if desired, bring to a boil, then cook on low for a few hours. Strain the stock before freezing or using in fresh soup or other recipes. True chicken stock has many documented health benefits (much more than store-bought broth!