Root Crops
Garlic easily adds excellent flavor to most dishes. Depending on the season we offer different growth stages of the plant. During the early season green garlic is available, which is simply a young, growing, immature whole garlic plant with a slightly milder flavor than mature bulbs. The entire plant may be used for cooking, much like a green onion. During early to mid-season we offer scapes. Scapes are the immature flower/seedhead that is removed from the plant to direct more of the plant's energy into bulb formation. Scapes are tender with a mild garlic flavor; we like to chop them up to put with fried eggs, on pizza, and with other meals. Mature garlic bulbs have the strongest flavor and are typically crushed or minced and cooked into many different dishes. We grow a variety of garlic called German White, a hardneck type garlic with large cloves that peel easily.
Availability: Regular, May-June (Scapes and Green Garlic) Regular, July-November (Dried Bulb Garlic)
Storage recommendations: Keep dry garlic bulbs cool, dry, and dark, with the whole bulb intact. Under proper conditions garlic may keep until February.
Leeks have a pleasant, sweet and mild onion flavor that goes well in many dishes. Both the bulb and leaves may be used. One of our favorite fall meals is potato leek soup!
Availability: Regular, July-October
Storage recommendations: Leeks should be stored in the refrigerator loosely wrapped in a plastic bag, and keep for up to two weeks.
Green onions provide a very mild, sweet, and early onion flavor that may be used in many dishes. The bulbs and tops may both be used either cooked or fresh.
Availability: Regular, May-June
Storage recommendations: Green onions can be kept either loosely wrapped in damp paper towels or with the roots in a fresh jar of water in the refrigerator. They are best if used within one week.
Candy onions are mild and sweet, making them perfect for adding a light onion flavor to a wide variety of dishes. They are sweet enough to be eaten raw, caramelize beautifully, and make a delicious savory flavor base for soups etc.
Availability: Regular, June (young bunched onions), Regular, July-November (dry bulbs)
Storage recommendations: Young bunched onions should be stored like green onions, dried (mature/cured) bulb onions may be stored in a dark, dry place at room temperature for several weeks, but will keep best (into January) if kept cool, dark, and dry.
Red onions are sweet and pungent, with a sharper onion flavor. They are popular sliced thin and placed raw on sandwiches and salads to add a kick of flavor.
Availability: Regular, June (young bunched onions), Regular, July-November (dry bulbs)
Storage recommendations: Young bunched onions should be stored like green onions, dried (mature/cured) bulb onions may be stored in a dark, dry place at room temperature for several weeks, but will keep best (into January) if kept cool, dark, and dry.
White onions are mild and sweet. They are very similar to a Candy onion but are somewhat less sweet and are stronger when raw.
Availability: Regular, June (young bunched onions), Regular, July-August (dry bulbs)
Storage recommendations: Young bunched onions should be stored like green onions, dried (mature/cured) bulb onions may be stored in a dark, dry place at room temperature for several weeks, but will keep best (into October) if kept cool, dark, and dry.
Torpedo onions are very pungent but mild and sweet, and may be used either raw or cooked.
Availability: Regular, June (young bunched onions), Regular, July-October (dry bulbs)
Storage recommendations: Young bunched onions should be stored like green onions, dried (mature/cured) bulb onions may be stored in a dark, dry place at room temperature for several weeks, but will keep best (into December) if kept cool, dark, and dry.
Shallots are pungent and flavorful, with their taste often described as being somewhere between garlic and onions. Shallots should be cooked to mellow out their strong flavor. We typically offer a variety known as Creme Brulee, a long slender shallot that slices easily and is extremely sweet when cooked. We like adding shallots to slow cooked meals for a potent splash of sweet, juicy, and savory, or to sauteed dishes for a sweet caramelized treat.
Availability: Regular, July-December
Storage recommendations: Shallots should be stored like onions, in a dark, dry place at room temperature for several weeks, or will keep best (into January) if kept cool, dark, and dry.
The yellow potatoes we offer may be one of several varieties, depending on which grew best that year. We typically grow Belmonda, Prada, and Yukon Gem; all are very similar in flavor and texture. They have yellow skin, and rich yellow flesh. Yellow potatoes are very versatile in the kitchen. They remain somewhat firm when cooked and have good flavor, making them good for boiling, baking, roasting, soups, potato salad, and mashed potatoes.
Availability: Regular, July-October
Storage recommendations: Potatoes must be kept cool (45-55 degrees, any cooler will turn the starches to sugar and ruin the flavor), humid (but not wet), and dark (if exposed to light potatoes will turn green and become toxic).
We grow a variety of white potato called Dakota Pearl. They have white skin, white flesh, and make good chips and creamy mashed potatoes.
Availability: Regular, July-October
Storage recommendations: Potatoes must be kept cool (45-55 degrees, any cooler will turn the starches to sugar and ruin the flavor), humid (but not wet), and dark (if exposed to light potatoes will turn green and become toxic).
We grow a variety of red potato called Dark Red Norland. They have red skin, white flesh, and are good for boiling or roasting.
Availability: Regular, July-October
Storage recommendations: Potatoes must be kept cool (45-55 degrees, any cooler will turn the starches to sugar and ruin the flavor), humid (but not wet), and dark (if exposed to light potatoes will turn green and become toxic).
Red Thumb fingerling potatoes have red skin and mild white flesh. These are one of our favorites for roasting; slice them (without peeling) like a sausage, season, mix with other veggies, and roast them in the oven for a delicious and easy meal.
Availability: Regular, July-October
Storage recommendations: Potatoes must be kept cool (45-55 degrees, any cooler will turn the starches to sugar and ruin the flavor), humid (but not wet), and dark (if exposed to light potatoes will turn green and become toxic).
Peter Wilcox potatoes have purple skin and yellow flesh. They may be used very similarly to yellow potatoes, but add some color interest.
Availability: Regular, July-October
Storage recommendations: Potatoes must be kept cool (45-55 degrees, any cooler will turn the starches to sugar and ruin the flavor), humid (but not wet), and dark (if exposed to light potatoes will turn green and become toxic).
Purple Majesty potatoes have purple skin and brilliant purple flesh that keeps its color when cooked. They make really fun mashed potatoes!
Availability: Regular, July-October
Storage recommendations: Potatoes must be kept cool (45-55 degrees, any cooler will turn the starches to sugar and ruin the flavor), humid (but not wet), and dark (if exposed to light potatoes will turn green and become toxic).
Beets have a rich, slightly sweet, earthy flavor. Both the root and tops may be eaten either raw or cooked.
Availability: Regular, May-October
Storage recommendations: Beet roots can be kept in the refrigerator for many weeks. Keep humid but not wet. Beet tops should be used within a week.
Carrots make a great sweet snack or addition to soups, roasts, and more.
Availability: Occasional, May-October
Storage recommendations: Carrots will keep well in the refrigerator for 2-3 weeks. Keep humid but not wet.
Radishes add a nice spicy kick and a pop of color to salads and veggie trays.
Availability: Regular, Spring and Fall
Storage recommendations: Radishes will keep well in the refrigerator for around two weeks. Keep humid but not wet.
We grow a mild type of turnip with a sweet, nutty, earthy flavor that is good raw, or can be caramelized in the oven as part of a roasted veggies dish. The tops are often eaten as a substitute to mustard greens.
Availability: Semi-regular, Spring and Fall
Storage recommendations: Turnips may be kept in the refrigerator for up to two weeks. Keep humid but not wet.