Tag Archives: pepper

What’s Hot: peppers, tomatoes, cucs, oh my!

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

Fresh from the Field August and now into September

877-ARUGULA or 434-985-3570, ext 1

check out our full line of Asian Eggplants and Peppers in these photos

Water Stewardship Award

Naturally grown with our carbon conserving and wetland reclaimation methods…Neem oil used once for mitigating the white flies.

Red Pepper Sauce

Hot Red Pepper Sauce #9 - "2010 Recovery Sauce"

Hot Red Pepper Sauce #9 - "2010 Recovery Sauce"

Well Last year we had The “All Wee’ Wee’d Up” stimulus Sauce – so hot! This year Our first hot sauce out is the “Red Pepper Sauce- 2010 Recovery Sauce” No. 9 – sort of like the economic recovery it is just not quite as hot as predicted! (just wait ’till the habaneros really start flowing in..) Also check out our mild “Q” Sauce for the barbee.

Check out the making of the sauce in the video below. We work really hard to make the finest flavor and quality and we do not dilute our sauce with vinegar or use pepper extracts – It Is Just Fresh Juice made on the farm from peppers we grow!

*Video:making the out of this world hot red pepper sauce