Fresh harvest Daily September 2014

Yes we have Ghosts!

Beginning of October, fear of frost approaching – but the field is full of peppers eggplant heirloom tomatoes and even ghosts! Not the halloween types – but hotter than hot ghost peppers in their own protective high tunnel. We do have beautiful pumpkins and just beginning to dig the baby ginger…

Yellow Plum Tomatoes

Peppers and Eggplant

Squash Blossom

Sweet Potato Purple

We grow several varieties and are also working on the Hawaiian Purple Heart Sweet potato.

Eating sweet potatoes

The Purple sweet potatoes make purple ink in the water when they boil…. the large potato is actually an orange not a purple potato but the submerged purple potato in the mix dyed the entire water and has hidden the other potatoes in the pot

boiling the Purple Potato

Find these at the Tuesday Forest Lakes market, The Wednesday Meade Farmers in The Park, Saturday Charlottesville City Market, and all are available through Relay Foods, The Local Food Hub and our direct wholesale delivery

NuMex Joe Parker Peppers

Mixed mildly hot Peppers

Hot Habaneros!

Sweet Green Bell Peppers

White Bride Eggplant

Thai Green Eggplant

Dark Eggplant

English Cucumbers - wrapped (greenhouse)

raspberries (half pints, hand picked daily) we make frozen drinks and crème pops from this fruit, too

limited citrus: currently, Calmondin oranges, kaffir limes and bitter orange (great for zest, calmondins are fantastic scissor cut into drinks [i cut them into “flowering wedges” and leave whole under ice], used as a salad dressing, marmalade, glaze etc.  The skins are much thinner and more edible than the other 2.

flats of tomatoes (the hand pollinated classics that got me addicted to farming and heirlooms from the field that are coming soon)

cases of peppers (we get all seed verified, specializing in Hatch, NM and Pepper Institute varieties…please note that we have taken the “Safe Seed Pledge”)

arugula  (8×8 box of baby green)

watercress (8×8 box of clean top growth)

tatsoi (8×8 box of baby green; all are ready to use from the box)

lemon verbena (garnish, syrups, muddled drinks, stewed with fruits, chicken, fish, tea)

rose geranium (ditto above, all applies…contains more of the chemistry of the scent for rose than a rose! )

tis the season to dress in mint!

english, thin skinned  cucumbers

squash, & squash blossoms

potatoes, check for availability… lots of Adirondack reds i can remember off the top of my head…

mixed heirloom eggplant varieties, including the Louisiana green, Japanese Bride, etc.

superb jalapeño jelly; we do have by the case… red fire jelly is the hottest variety (caution!)

pesto varieties… basil, sorrel, watercress, arugula, etc.  also made to order for vegan requests, etc.

flat leaf parsley, sage, rosemary, thyme, oregano, marjoram, spearmint, peppermint, dill, basil, thai basil, (see also microgreens for many herbs are available as such also), red shiso, lemon verbena, rose geranium, pineapple sage, nasturtium in leaf and flower, mixed edible flower chef boxes, black leaf amaranth (wine colored), baby beet leaf, mixed color Chard, fig leaves, wild grape leaves,  wildcrafted garlic mustard, now is the season for wildcrafting goldenrod, anise hyssop, Echinacea, ginger root (not harvest time yet)

its summer: did i mention basil, mint, & dill? cilantro: hard to grow in this heat, but we’ve got some!

greens, lettuces, etc: like kale, kohlrabi, colored chard, etc.

im sure there is more but i have to run out on delivery…. catch Mike at the Forest Lakes farmers market