These are not your ordinary eggplants…. We grow five different varieties of heirloom eggplants that provide a colorful alternative to the traditional "black beauty". All are harvested when they are small, which means they are less seedy and not bitter; no need to salt them!
We grow the popular and mild shishito pepper as well as the spicier padron pepper. Both are delicious appetizers when blistered in a hot pan and sprinkled with sea salt.
We grow a number of cucumber varieties, including the coveted yellow Boothby Blonde pickle-sized cucumbers that are a favorite with our farmers' market customers. You won't taste a sweeter cucumber, and their naturally thin skins make them nearly burpless.
Known for years as the "Potato Guy," Barry is renowned as the best local producer of a diverse array of potatoes, including All Blue (violet fleshed), All Red (pink fleshed), and Carola (yellow, buttery fleshed).
Our bagged and bunched greens include kale, arugula, escarole, baby salad mix, mustards, tatsoi, and radicchio. Harvested the day before market, our greens are so fresh that our customers marvel at their super long shelf life--two weeks or more in your refrigerator crisper!
We grow a diverse array of colorful radishes, which are available in the spring and fall. Perfect eaten raw, sliced and served with melted butter, or roasted. Don't forget the greens! Radish greens are packed with vitamins and taste like broccoli rabe.
We graft our heirloom tomato seedlings with ultra-hardy root stock and grow them in high tunnels to provide you with gorgeous tomatoes that taste as delicious as they look!
We grow many varieties of summer squash and zucchini from early to late summer.
In the fall we harvest different varieties of cauliflower including white, purple, cheddar, and romanesco. In the spring and fall we grow broccoli.
We grow several varieties of sweet peppers each season.
Varieties of winter squash include red kuri, blue ballet, delicata, acorn, sugar dumpling, and butternut. Culinary pumpkins include New England long pie, Musque de Provence, and round pie.
Nothing beats the rich taste of a fresh bulb of garlic! In late spring we offer a special crop of garlic scapes: the flower stem of garlic that can be used like a scallion. We also grow delicious varieties of shallots.
We grow several varieties of lettuce, all harvested the day before market for absolute freshness. Many Philadelphia and NYC chefs say our lettuce is the finest on the East Coast.
Don't be fooled by their fiery appearance! These Ark of Taste sweet Italian frying peppers are truly the sweetest red peppers you will ever taste! We promise! They are prized by many of our top chef clients in Philadelphia and NYC.
We start rare varieties of tomatoes, peppers, eggplants, lettuces, as well as herbs in our greenhouse for your garden. Available at the farmers' markets during the month of May.
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