Spring harvest:

In the cooler months of Spring we offer a variety of fresh greens, including: arugula; our popular and spicy mix of baby greens; young spinach; and several varieties of head lettuce.

                     New Red Fire lettuce                                                                     Magenta red leaf lettuce


Spicy spring greens mix

We also grow many different varieties of radishes in the spring, including Cherry Belle, French Breakfast, White Beauty, and Pink Beauty.  Our most popular variety, the French Breakfast is named for the French custom of dipping these wonderful radishes in butter and eating them for breakfast.  We eat them anytime for a spicy treat!  All of our radishes make wonderful additions to any salad, and the greens can be used raw in salads or cooked for a nutritious treat.  Radish greens have six times the amount of vitamin C found in the root, as well as a significant amount of calcium, iron, and thiamine. Radishes are also good sources of folic acid, potassium, and molybdenum, which is thought to be involved in nervous system development, kidney function, and cellular energy production.

  
                       Pink Beauty and White Beauty radishes                                   French breakfast radishes

For gardeners who want to grow their own food organically, we offer several varieties of our organic heirloom tomatoes, peppers, eggplants, lettuces, and herbs as young transplants ready for planting.  They are the same plants and varieties that we plant in our fields, except they are grown in certified organic pulp pots that may be directly planted into the ground.  If you care enough to use organic practices in your garden, why not start your garden off right with organic seedlings nurtured at Savoie Organic Farm?

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Around mid-June we typically begin to offer our freshly dug new potatoes. Barry isn't known as "The Potato Guy" for nothing!  We typically produce 10 different varieties of specialty potatoes each year, including Onaway, Red Cloud, Rose Gold, Carola, All Blue, Cranberry Red, Butte Russet, and Rose Finn Apple fingerlings.

So what exactly is a "new potato?"  New potatoes are harvested while the potato plants are still green, whereas mature potatoes are normally harvested about three weeks after the plants have withered.  Because they are harvested so early in their development, new potatoes are smaller, more delicate, and thinner-skinned than potatoes harvested later in the season.  They are also sweeter and more tender than mature potatoes. Delicate new potatoes must be harvested by hand, using a much more labor intensive process than we use later in the season. We also cannot wash them before sale, since the fragile skins can be damaged easily. It is not necessary to peel the potatoes before cooking, although we do recommend a thorough scrub to remove the field dirt!  We like to thinly slice them and saute them in butter. They are also wonderful roasted: simply toss the potatoes in some olive oil and spices and roast in a 350 degree oven for 45 min to 1 hr.  Absolutely delicious!

Clockwise from top:  Onaway, Cranberry Red (All Red),                       Slices of potatoes ready for the pan!
All Blue, Rose Gold, Butte Russet, Red Cloud

Summer harvest:

In the heat of Summer we continue to harvest our many varieties of potatoes (now considered mature).  We begin to phase out of many of our cooler season greens and radishes and transition into the heat-loving crops such as cucumbers, squash, tomatoes, peppers, and eggplants.  We grow a diverse array of zucchinis and squash, including Ronde de Nice, gold zucchini, Costata Romanesco, Bennings Green Tint, Yellow Scallopini, heirloom green zucchini, and yellow straightneck summer squash.  A bit later in the season we offer spaghetti, acorn, and Delicata squash. 

             Bennings Green Tint patty pan squash                   Ronde de Nice with Costata romanesco, Goldy,
                                                                                              and Green zucchini in background

We grow over twenty varieties of heirloom tomatoes each year, including: Rose Brandywine, Cherokee Purple, Black Krim, Persimmon, Boxcar Willie, and other salad/slicing tomatoes; Black cherry, Blondkopfchen, and other cherry tomatoes; and San Marzano plum tomatoes for saucing.

 
                  Rose Brandywine tomatoes                                                 San Marzano plum tomatoes

We grow several different varieties of sweet and hot peppers, including our popular Jimmy Nardello Sweet Italian frying peppers, featured in the Slow Food Ark of Taste collection.  We also grow Corni di Toro roasting peppers, bell peppers, poblanos, habaneros, chilis, and cayennes.  Most seasons we offer 15 to 20 different types of peppers.

 
                           Anaheim chilis                                                         Purple beauty bell peppers

Our eggplant varieties include Black Beauty, Snowy and Rosa Bianca, pictured below.




Fall harvest:

When Autumn sets in and the weather cools down, our potatoes become more popular than ever as our customers begin to think more in terms of stews and soups to warm up!  The return of cooler temperatures allows us to return to our springtime offerings of more cold-tolerant lettuces, mixed greens, and radishes.  We also harvest traditional winter storage crops such as onions, carrots, winter squash, pumpkins, and sweet potatoes.  Even our peppers continue to produce until the first hard frost.

We certainly hope you will join us to share in the bounty of our labors at Savoie Organic Farm, either at the farmers' markets on weekends, or perhaps at our farm each week as a CSA member.  We look forward to providing you with another season of healthy, tasty, beautiful, local, and certified organic produce!

Look for us every Sunday at the Headhouse Square Farmer's Market (10 am to 2 pm) in Philadelphia.  If you are considering joining our CSA this year, information can be found under the "CSA Program" tab.