Here is where you can learn about all the unique varieties we'll be growing. Of course, we're growing ton's of other varieties in addition to this list! UPDATED FEBRUARY 2013.

 

Mexican Gherkin Cucumber. These cucumbers look like miniature watermelons. They're a little tart, but are snack size - about the size of a grape tomato. Kids will love these!

Purple Haze Carrot. These carrots are purple on the outside, and orange in the middle. They will hold up great in the fridge and can be snacked on raw or lightly steamed and toseed with honey or brown sugar.

Watermelon Radish. These 3 inch round radishes will look almost like a melon when cut in half, and are simply beautiful coined up and atop a bed of greens.

Ailsa Craig Onion. This onion was brought to the US from British Islands (Ailsa Craig is an island off the British west coast). These onions can get really big, and always get really sweet. It's by far our favorite sweet onion. We'll be selling these fresh in the early summer, and cured for storage all season if we have enough.

Black Seeded Simpson Lettuce. This old time favorite lettuce is super fast from seed to harvest, has great tasting leaves, and is prettier than other green leaf varieties. It is said to have been introduced in 1875 by Henderson Seed Company.

Red Russian Kale. This variety of Kale is sweeter than most. It's leaves get huge and they're tender raw in a salad, or juiced with some local fall apples.

Rosa Bianca Eggplant. This stunning Italian heirloom eggplant is mild in flavor and never bitter; perfect for eggplant parm! It's also an amazing decorative fruit to have on display!

Matt's Wild Cherry Tomato. These tomatoes are genetically linked to wild Mexican tomatoes. These big dark red round cherry tomatoes aren't as sweet as something like sungold, but have a strong tomato flavor. It's a nice treat for those who think sweet tomatoes are too sweet. The cherry clusters can sometimes ripen all at once, and these tomatoes look just beautiful when picked vine and all.

Spanish Roja Garlic. This year is our first attempt at growing garlic. For those who don't know, individual cloves of garlic are planted in the fall, and the next summer, they yield a whole bulb. This garlic will knock your socks off! So much more flavorful than supermarket garlic. We bought different varieties of garlic from a farmer in Cumberland who has been growing garlic for years, and he actually gave us some of this variety for free. I wish we had bought more, the Spanish Roja won't last! Get it in early July.

San Marzano Tomato. Technically, San Marzano tomatoes must be grown in the Valle del Sarno in Italy to be called Sand Marzano tomatoes. Technically, they're still just as delicious when grown here at home! Many chefs consider this variety to be the best sauce tomato in the world. The flesh is thick with few seeds, and many call the taste bittersweet, like a high quality chocolate. We can't wait to make homemade sauce this year!

Lacinato Kale. Also called Tuscan kale. Or Black kale. Or Dinosaur kale. This heirloom kale is earthy and nutty. It's a kale lovers kale. More bitter than traditional curly kale from the supermarket. Simply blanch this kale in boiling water for a minute or two, then sauté it with olive oil and a hot pepper or two (or five). It's so good for you too.

Peter Pepper. You can use your imagination as to why this pepper got it's name! They're hot, but not too hot. Around the same level as a jalapeño. We've never grown these before, but always love to try something new. We can't wait to see how these come out!

Moreton Tomato. We can't get over this picture from an old seed catalog. This tomato is so perfectly red. This tomato is actually a hybrid, and was discontinued years ago. Demand for this delicious slicing tomato brought a cooperative venture between Rutgers University and Harris Seeds to bring it back. We'll be eating these for lunch in the fields all summer!

Butch Scorpion Pepper. We might come under a lot of heat by saying this (no pun intended) but these are the hottest peppers in the world! Reaching over 1.4 million Scoville units, these will blow you away. Use sparingly. The name comes from the tip of the pepper resembling a scorpion's stinger.

 

Of course, we're growing tons of other varieties as well. These are some of our favorites. If you're not sure if we're growing something, ask us. If we're not, we can try and squeeze it in, or grow it next season!