wheatgrass trays for décor and juicing; yes, careful: cats like chewing on it, too….
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
Into October and we still have those beautiful peppers and eggplant heirloom varieties…see previous post for some pics of those. Today’s post is dozens of images from the farm of our greens and herbs…check it out! Keep in mind that this is not everything we grow, just a facet, and we will be back posting about the variety of pumpkins we want to share with you… 😉