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  • [microgreens mix]
    Tasty and good for you, this version of microgreens includes a mix of plant types. Use like sprouts, as a garnish, or sprinkled over a main course. Micros don't last like larger leaves; plan to use within 3 or 4 days.
  • Pea Shoots, small bag
    Pea shoots are often used as a garnish or addition. They don't need to be cooked, and have a surprising, fresh pea taste.
  • [sunflower shoots]
    Fresh sunflower-seed taste, can be used as garnish, added to salad, or eaten by the handful!
  • [arugula]
    The spicy, peppery mustard-like green with a distinct bite that you probably either love or hate. Assuming the former, add to salads or sandwiches!
  • [young rainbow chard]
    Tender, tasty, colorful mixed chard leaves.
  • [upland cress]
    We're #1! Dark green, this cress is closely related to watercress, the CDC's #1 most-nutritious vegetable!
  • [young lacinato kale]
    Still the most popular green around! Stir-fry it, add it to a salad, make chips, eat it raw. Kale shake, anyone?
  • [young spinach]
    #5 on CDC's new "Powerhouse Fruits & Vegetables" list, smallish spinach leaves are especially nice for salads, larger ones for cooking lightly.
  • [stir fry greens]
    Mix of colorful, tasty young leaves for stir-fries (may include kale, beets, chard, mustard, dandelion and more)! Whatever looks good when we go out to pick on Friday morning).
  • Winter Bibb Lettuce
    Some weeks it is on the small side, especially when sunshine is limited. Greenhouse-grown; hydroponic.
  • [Italian dandelion]
    Dandelions are tasty (but bitter) and incredibly good for you. There are lots of ways to counteract the bitterness if that's not your thing.
  • [new cabbage]
    Cabbage is having a come-back in popularity, in part due to its health advantages. And besides being extremely good for you, there are numerous recipes proving that it can also be a quite tasty “modern” dish.
  • [XSM purple cabbage]
    Cabbage is having a come-back in popularity, in part due to its health advantages. And besides being extremely good for you, there are numerous recipes proving that it can also be a quite tasty “modern” dish.
  • [MED purple cabbage]
    Cabbage is having a come-back in popularity, in part due to its health advantages. And besides being extremely good for you, there are numerous recipes proving that it can also be a quite tasty “modern” dish.
  • [MED purple cabbage]
    Cabbage is having a come-back in popularity, in part due to its health advantages. And besides being extremely good for you, there are numerous recipes proving that it can also be a quite tasty “modern” dish.
  • [jacobs cattle beans]
    These kidney-shaped dry beans are white and maroon, with speckles, thus sometimes call Appaloosa beans. They have a slightly fruity and nutty taste.
  • [tiger-eye-beans-dry]
    These dry beans have a hearty flavor and smooth texture, ideal for chile, soup or salad. Includes cooking instructions.
  • [red beet roots]
    A very tasty and nutritious food, red beet roots can be prepared in numerous ways, all resulting in delicious tastes far-removed from what you may remember eating out of a can as a child.
  • SALE! Chioggia Beet Roots, ~ lb.
    Pink/white striped tasty Italian beets, originally from the Chioggia region of Italy.
  • [carrot & potato kit_prep]
    One of Chris' quick, go-to dishes, using our best-selling two root crops. Makes an attractive, tasty and healthy dish! Will include about a pound of each root, some garlic cloves and an herb of our choice.
  • [orange carrots]
    Everyone knows carrots are good for you, but not everyone appreciates how tasty they can be, especially braised or roasted and topped with herbs. They pair especially well with parsnips.
  • [XL carrots]
    Seconds quality of standard table carrots, for juicing, roasting, or trimming and eating as normal.
  • [deep purple carrots]
    Beautiful purple carrots. Extra anti-oxidants.
  • [celeriac]
    Celeriac is aka celery root. Peel the bumpy skin, then use the roots roasted, grated or mixed into mashed potatoes (~25% celeriac, 75% potatoes) for great flavor.
  • [celeriac]
    Celeriac is aka celery root. Peel the bumpy skin, then use the roots roasted, grated or mixed into mashed potatoes (~25% celeriac, 75% potatoes) for great flavor.
  • [English hothouse cucumber]
    8-10 inches long, dark green, non-bitter, nearly seedless, very mild and tasty cucumbers. No need to peel it... the skins are so thin you just eat them.
  • [bun small garlic greens]
    About the size of scallions and similar in use, but with garlic taste.
  • [LG garlic]
    Cured hardneck garlic has the best flavor of all! It is cured (dried) now and doesn't need to be refrigerated, unless you prefer that.
  • Horseradish, ~ 1/4 lb. [Organic]
    A small bag of potent horseradish roots.
  • [jerusalem artichokes]
    Also known as Sunchokes, Jerusalem artichokes are sweet, nutty and crispy, and reminiscent of water chestnuts.
  • SALE! RED Onions, ~ lb. [Organic, NY]
    Onions, the one vegetable you never want to be without!
  • [white onions]
    Onions, the one vegetable you never want to be without!
  • Parsnips, ~ lb. [Organic]
    Closely related to carrots, compared to which they are even sweeter, are great in soup or roasted.
  • [parsnip soup]
    This is a quick and easy, creamy winter comfort food, one of our favorites. The kit includes parsnips, apples, a medium onion and some fresh parsley. You'll need to add curry-type spices, stock and cream.
  • [3 ct dried cayennes]
    A bag of three 5- to 6-inch-long dried cayenne peppers from our summer crop, which Chris dried when they reached full size. Cayennes are quite hot, especially the seeds.
  • [gold potatoes]
    Gold outside and in; medium-sized. Our most popular potatoes.
  • [magic molly]
    This new variety of fingerling potatoes has a dark purple skin and flesh, with great flavor. Particularly tasty when roasted.
  • [black Spanish radishes]
    “Nero Tondo” black Spanish radishes are larger than typical red radishes, black-skinned with white flesh, often somewhat hot. Eat raw or cook lightly.
  • [Banh Mi kit]
    Inspired by the Vietnamese sandwich topping, this slaw adds some crunch, creaminess and heat. Makes about 2 cups. The kit includes radishes, carrots, onion and cilantro. You add salt, sugar, vinegar, mayo.
  • [watermelon radish(es)]
    Beautiful and tasty, watermelon radishes are great for salads, snacks, or roasted roots.
  • [rutabaga]
    Rutabaga is a turnip relative, but generally milder. Use roasted, mashed or in soup.
  • [rutabaga]
    XL Rutabaga [Organic]
    $5.50 $5.00
    Rutabaga is a turnip relative, but generally milder. Use roasted, mashed or in soup.
  • RED French Shallots, ~ ½ lb. [Organic]
    Mild member of onion family.
  • Sorrel Soup Kit  (w/recipe)
    All you need for sorrel soup, with a recipe included. This recipe creates a wonderful, lemony thick soup that is very refreshing. It's even great cold the next day. (Tastes like a lemony V8!)
  • [finger sweet potatoes]
    Little bitty Beauregard orange sweet potatoes. Delicious and good for you!
  • [beauregard-sweet-potatoes]
    Standard orange sweet potatoes.
  • [purple sweet potatoes]
    Not quite as sweet as the Beauregard orange ones, but tasty nonetheless!
  • [purple top turnips]
    Often overlooked as being an old-fashioned country food, turnips can be surprisingly tasty and are very healthy sources of many vitamins as well. Use roasted, mashed or in soup.
  • [turnip-soup-cooked]
    Two pounds of nice purple-top turnips, one onion, a little parsley. If you think you don't like turnips, this soup could change your mind! Best if you use stock instead of water.
  • SECONDS Roasted Roots Kit (w/recipe)
    Three-plus pounds of seconds roots, several seconds garlic cloves and some herb, plus a recipe sheet to make a tasty panful of roasted roots. Help avoid food waste by helping us use up good food that is not “perfect.”
  • [CRIMINI]
    Criminis (aka Creminis) are also know as “Baby 'Bellas.” And yes, we know mushrooms aren't vegetables, but it wasn't worth having a separate category for one item!
  • 1 LB. Crimini Mushrooms [Organic]
    Criminis (aka Creminis) are also know as “Baby 'Bellas.” And yes, we know mushrooms aren't vegetables, but it wasn't worth having a separate category for one item!
  • [mushroom oyster blue]
    Beautiful blue-ish gray (more gray/brown than blue) fan-shaped mushrooms. Taste vaguely of oysters. Grown at Lakewood Farm, where Don has 20 years of experience growing mushrooms.
  • [chives]
    Use the leaves on potatoes, eggs or soup.
  • [cilantro]
    Cilantro
    $2.50
    Use in soup, salsa or anywhere you like it!
  • [leaf fennel]
    Herb – or leaf – fennel looks much like dill, but has a sweet anise flavor. It is a close relative of bulb fennel, but is used exclusively as an herb as it doesn't produce a bulb!
  • [oregano]
    Fresh oregano has a much more potent and delicious taste than the more common dried oregano found in shakers on the table at pizza shops. It spices up anything in a very tasty way!
  • [parsley]
    Italian flat leaf parsley, much more flavorful than curly.
  • NEW! Peppermint [no spray]
    Make tea or add to yogurt salad. Most Mint Julep recipes call for spearmint, but peppermint will work, too.
  • [sage]
    Sage is a wonderful, fragrant, tasty herb that goes so well with many things; potatoes, squash, meats and more.
  • FRENCH Sorrel  [no spray]
    Lemon-flavored leaves, good in salad, with fish, or in soups.
  • [tarragon]
    Good with meat or rice dishes.
  • [variety pack]
    Colorful mix of apples. Sizes will vary. Maybe you'll find a new favorite!
  • Cameo Apples, ~2 lbs.
    Sweet, tart, firm eating apple for snacking and salads. (Golden Delicious X Red Delicious cross).
  • [Empire]
    Sweet and crisp apple for snacking, salads and sauce. Two lbs. can be from 4 to 6 apples, depending on size. (Red Delicious / McIntosh cross)
  • [fuji-apple-ea]
    One medium apple. Sweet, firm, crisp and juicy apple for any use. (Red Delicious X Japanese cross)
  • Fuji Apples, ~2 lbs.
    Sweet, firm, crisp and juicy apple for any use. Two lbs. can be from 4 to 6 apples, depending on size. (Red Delicious X Japanese cross)
  • [gold rush apples]
    Gold Rush is a late-maturing yellow apple with excellent fruit quality. It was named 'GoldRush' to emphasize its golden ground color and bronze blush combined with its "rush" of flavor. (Golden Delicious X Rome Beauty)
  • JonaGold Apples, ~2 lbs.
    Sweet/tart, semi-crisp and juicy for snacking, pies and baking. Usually on the larger size. (Jonathan X Golden Delicious)
  • [one pink lady]
    One medium apple. Sweet/tart and crisp. Beautiful, flavorful apple for all uses. Two lbs. can be from 4 to 6 apples, depending on size. Pinks are not usually large apples. (Golden Delicious X Lady Williams)
  • Pink Lady Apples, ~2 lbs.
    Sweet/tart and crisp. Beautiful, flavorful apple for all uses. Two lbs. can be from 4 to 6 apples, depending on size. Pinks are not usually large apples. (Golden Delicious X Lady Williams)
  • [seconds apples]
    Apples with blemishes or small for around half price. Good for apple sauce.
  • [frozen stewing chicken]
    2.75-3.5 lbs. These are stewing hens from our last flock of layers that were butchered at 2 years old. They are great for stock or pet food.
  • [SHF brown eggs]
    Large brown eggs from our flock of free-roaming, indoor-outdoor red hens.
  • Salted Butter, 16 oz.
    Trickling Springs Creamery; from grass-fed cows. Pure butter plus Celtic sea salt.
  • [butter_unsalted]
    Trickling Springs Creamery; from grass-fed cows.
  • [goat butter]
    Trickling Springs Creamery; from grass-fed goats.
  • [cheddar]
    Byers' Dairy; Cheddar cheese made with the Byers' organic milk from their herd of grass-fed Jersey cows, by a cheesemaker in Honey Brook, PA. (Raw milk)
  • [english cheddar]
    Keswick Creamery; English-style creamy cheddar, aged 4 months, black wax rind. (Raw milk)
  • garlic herb cheese
    Byers' Dairy; Cheddar cheese made with the Byers' organic milk from their herd of grass-fed Jersey cows, by a cheesemaker in Honey Brook, PA. (Raw milk)
  • [colby]
    Byers' Dairy; Colby cheese made with the Byers' organic milk from their herd of grass-fed Jersey cows, by a cheesemaker in Honey Brook, PA. (Raw milk)
  • [gouda cheese]
    Byers' Dairy; Gouda cheese made with the Byers' organic milk from their herd of grass-fed Jersey cows, by a cheesemaker in Honey Brook, PA. (Raw milk)
  • [baby s]
    Byers' Dairy; Swiss cheese (sorry, no holes!) made with the Byers' organic milk from their herd of grass-fed Jersey cows, by a cheesemaker in Honey Brook, PA. (Raw milk)
  • Blue Suede Moo Cheese, ~4 oz.
    Keswick Creamery; very tasty, funky blue cheese. And yes, that's how it's supposed to be... funky. “Get down, everybody...” (Raw milk)
  • [dragons breath]
    Keswick Creamery; fiery pepper-jack cheese. (Raw milk)
  • [italian herb feta]
    Keswick Creamery; Keswick's Jersey feta with added herbs.
  • [goat cheddar]
    Trickling Springs Creamery; cheddar-style goat cheese. (Raw milk)
  • [goat-chevre]
    Little Antietam Goat Dairy; soft, spreadable goat cheese curd. (Pasteurized.)
  • [goat cheese tom basil]
    Little Antietam Goat Dairy; soft, spreadable goat cheese curd. (Pasteurized.)
  • [cider-half-gallon]
    Made by the Garber's and their crew from apples grown in nearby orchards, including orchards we get apples at. No artificial ingredients! (Pasteurized.)
  • [gallon cider]
    Made by the Garber's and their crew from apples grown in nearby orchards, including orchards we get apples at. No artificial ingredients! (Pasteurized.)
  • Apple Sauce, pt.
    Made by Mrs. Tracey from her orchard's own apples. Ingr: apples, sugar, water.
  • [1 lb. honey]
    Made by Myron Showalter, just a mile from our goat cheese dairy. All-natural unfiltered, unhomogenized, unpasturized raw honey.
  • [2-lb-honey]
    Made by Myron Showalter, just a mile from our goat cheese dairy. All-natural unfiltered, unhomogenized, unpasturized raw honey.
  • [maple syrup]
    Made by the Hess family, this syrup is delicious and pure, with no 'stretchers.'
  • [maple syrup, pt]
    Made by the Hess family, this syrup is delicious and pure, with no 'stretchers.'
  • Blueberry Jam, ½ pt.
    Made by Mrs. Hege. Ingr: blueberries, water, sugar, pectin. (May include a tiny amount of margarine.)
  • [peach jam]
    Made by Mrs. Hege. Ingr: peaches, sugar, pectin. (May include a tiny amount of margarine.)
  • [black raspberry jelly]
    Made by Mrs. Hege. Ingr: raspberries, water, sugar, pectin. (May include a tiny amount of margarine.)
  • [strawberry jam]
    Made by Mrs. Hege. Ingr: strawberries, sugar, pectin. (May include a tiny amount of margarine.)
  • [ketchup]
    Made by Mrs. Hostetter from her own tomatoes. Ingr: tomatoes, sugar, vinegar, salt, spices.
  • [chunky salsa]
    Made by Mrs. Hostetter from her own vegetables. Ingr: tomatoes, peppers, onion, chile peppers, vinegar, ThermFlo (modified corn starch), brown sugar, salt, spices.
  • [dilly beans]
    Made by Mrs. Hostetter. Ingr: green beans, water, vinegar, salt, spices.
  • [zesty dill pickles]
    Made by Mrs. Hostetter from her own cucumbers and hot peppers. Ingr: cucumbers, chile peppers, vinegar, water, salt, spices.
  • [pickled beets]
    Made by Mrs. Hostetter. Ingr: beets, sugar, vinegar, salt, pepper.
  • Stuffed Pickled Peppers, pt.
    Made by Mrs. Hege. Small sweet peppers stuffed with cabbage. Ingr: peppers, cabbage, vinegar, sugar, salt.
  • [firewood logs]
    40-plus pounds of seasoned hardwood logs.

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