German Butterball Potatoes
One of our absolute favorite potatoes! Each small tuber has a bright, buttery-gold flesh interior. Makes ridiculously good fries, or add some to your mash or soups.
Read MoreFrench Breakfast Radishes
One of the lightest-flavored radishes- delicious served raw, or very European: sliced thinly on a little buttered toast with salt. Greens of all radishes can be a bit bitter, but absolutely edible (and maybe the most nutritious part of the whole vegetable!)
Read MoreSpanish Radish
Black, peppery and delicious. Eat roasted or peeled and grated on a salad/in a wrap.
Read MoreShallots
An allium (like onions and garlic) but milder and sweeter than most raw onions. Subtler flavor and wonderful for soups, braises and roasting with meats.
Read MoreParsley Root
The root of the parsley green you’re more familiar with seeing. Can be used like Celery Root (celeriac) in most recipes. Remove greens from bulb and store separately in crisper drawer.
Read MoreDaikon Radishes
Daikon Radishes are one of the largest radishes grown. They are white and have a light peppery bite. Can be used similarly to any root vegetable: braised, roasted, or shredded/julienned raw in a salad. You’ll see them in your shares in Fall-early Winter.
Read MoreHubba Hubba Squash
A tasty mini orange version of a Hubbard Squash. Available in Fall. Be careful when peeling (or can be roasted whole), and use as you would for any recipe calling for squash or pumpkin.
Read MoreFingerling Potatoes
Canned Peaches w/ Honey
Quart sized jars of canned peaches, picked fresh and canned ripe! Contains: peaches, water and honey only.
Read MoreSauerkraut from Wholesome Valley Farm
We now have quart-sized jars of a new, raw Sauerkraut, produced by Wholesome Valley Farm’s new “Fermenting Guy”– Fermento Mike. He and his family live off the grid and on the land down in Killbuck, Ohio. He uses organic cabbage and pink himalayan sea salt to make a delicious and tangy sauerkraut– it’s a living…
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