Loading... Please wait...

Sort by
  • [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  [no spray]
    Pea shoots are often used as a garnish or addition. They don't need to be cooked, and have a surprising, fresh pea taste.
  • [young 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.
  • [chard, mixed, young]
    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!
  • [green curly kale]
    Tender green curly kale leaves.
  • [five star lettuce mix]
    Beautiful, colorul lettuce mix from our high tunnel. It looks good and tastes good!
  • [red mustared]
    Mustards are so off-the-radar that the CDC's "best-foods" list didn't even include them, yet had they, they would have ranked near the top as mustards are very good for health. They also offer some pretty kick-ass flavor,...
  • BABY Spinach, smaller bag  [Organic]
    #5 on CDC's new "Powerhouse Fruits & Vegetables" list, smallish spinach leaves are especially nice for salads, larger ones for cooking lightly.
  • GREEN Bibb Lettuce
    NOTE... Some weeks it is on the small side. Greenhouse-grown; hydroponic.
  • [romaine lettuce]
    Romaine is the healthiest lettuce – due in part to the dark green leaves – and our most popular lettuce we sell. .
  • [red leaf lettuce]
    Greenhouse-grown. Beautiful dark red nutritious lettuce. Size varies from week to week due to short day length. Some weeks the lettuce will be small!
  • [swiss chard]
    #3 (ahead of spinach!) on CDC's new "Powerhouse Fruits & Vegetables" list, chard's beautiful, healthy greens are ideal for sauteing. Swiss chard is the standard chard with white stems. Same family as beets.
  • [bunched lacinato kale]
    Lacinato is our most popular kale variety. It features tender dark-green crinkled leaves and is wonderful (and nutritious!) served hot or cold. Chris frequently makes a wilted kale salad with it -– very tasty and refreshing!...
  • [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.
  • THE END! ½ LB.  Asparagus [Organic]
    End of season.
  • [fava  beans]
    Delicious Middle Eastern bean.
  • NEW! First-pick Green Beans, ~ lb.
    Local green beans.
  • [dry beans, calypso]
    Originally from the Carribean, these black and white beans (aka Yin-Yang beans) they taste like a milder version of cannelini beans, that is, just a little bit “nutty.” Includes cooking instructions.
  • [Cannelini dry beans]
    These white beans taste somewhat “nutty” and have a smooth and creamy texture. Includes cooking instructions.
  • [dry beans, cocorubico]
    Large, meaty brown beans. Includes cooking instructions.
  • [jacobs cattle beans]
    These kidney-shaped dry beans are white and maroon, with speckles. They have a slightly fruity and nutty taste. Includes cooking instructions.
  • BUNCHED Red Beets
    Eat both the leaves and the roots! Beets are related to spinach, and you can use beet tops many of the places full-sized spinach is called for.
  • SPRING Broccoli
    Good-for-you broccoli!
  • NEW! BUNCHED Baby Orange Carrots [Organic]
    Baby carrots with tops.
  • Cauliflower
    Cauliflower
    $3.25
    Early-season white cauliflower.
  • [diva cucumber]
    Smooth, green skin, completely bitter-free, seedless, great taste. Frequent 'best-tasting cucumber' winner. (We're not saying this is a bargain. Try it and see if you like it!)
  • Garlic Scapes, bunch  [no spray]
    Tasty, slender, tender flower stems with great garlic flavor... and they're fun! Work for scape pesto also. (Note: we will have loads more later from our own crop, and they will be cheaper. This is for the early-birds!)
  • [trimmed garlic bunch]
    Similar in use to scallions, but with garlic taste. Nearly over!
  • [super-PAK of scapes]
    Now is a great time to make up some garlic scape pesto. We're offering a major discount on 2 pounds of scapes, and Chris will add a correctly-proportioned recipe in the box. Use what you want after making and freeze the rest...
  • [jerusalem artichokes]
    Also known as Sunchokes, Jerusalem artichokes are sweet, nutty and crispy; reminiscent of water chestnuts.
  • SALE! Parsnips, ~ lb. [Organic]
    Closely related to carrots, compared to which they are even sweeter, are great in soup or roasted.
  • PINT Sugar Snap Peas
    Eat in pod; raw or cooked, they're delicious either way!
  • QUART New Red Potatoes
    “New” meaning just-harvested. One characteristic is a thin skin that easily washes off if you scrub it... so don't! Rinse lightly, steam, enjoy!
  • [scallions]
    Eat the whole thing, from tip to tip, raw or cooked.
  • [zucchini, lighter, 1.5#]
    Green zucchini, fresh from the garden. (May be any of several green varieties.)
  • [yellow squash]
    Yellow summer squash. May be straight- or crook-neck type.
  • [sweet potatoes]
    They still look good... amazing! Beauregard orange sweet potatoes. Delicious and good for you! We're close to the end for the season, so please make some allowances for quality.
  • [red-hothouse-tomatoes]
    Red hothouse tomatoes from the Mack's greenhouse, picked red-ripe. A note about HH tomatoes... They can be a nice treat at this time of year, but they will never be “equal” to an August or September field-grown tomatoes...
  • [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.
  • [crimini, lb]
    Criminis (aka Creminis) are also know as “Baby 'Bellas.” (And yes, we know mushrooms aren't vegetables.)
  • ¼ LB. Shiitake Mushrooms [Organic]
    House-grown. Oriental mushroom. (Mother Earth Organic)
  • ½ LB. White Button Mushrooms  [Organic]
    A smaller pack of white mushrooms, for those that don't need a whole pound. (Mother Earth Organic)
  • [basil]
    Sweet Italian basil; greenhouse-grown.
  • [small herb sampler]
    A sprig, leaf or two each of two or three different herbs. Whatever looks good this week! Enough to season a dish or two each.
  • [chives]
    Use the leaves on potatoes, eggs or soup, the blossoms can be torn into individual pieces and used to top soups, salads, or roasted roots.
  • [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 as an herb.
  • [flowering English lavender]
    Lavender is more commonly thought of as an aromatic, but it has distinct culinary uses as well, adding a floral or citrus flavor to many dishes. It can be used to replace rosemary (which it closely resembles) in many dishes.
  • [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.
  • Peppermint [no spray]
    Make tea or add to yogurt salad. Most Mint Julep recipes call for spearmint, but peppermint will work, too.
  • [meadow tea pack]
    Make “meadow” tea using the mint and recipe provided. Makes one quart.
  • [rosemary]
    With its piney, resinous, sometimes lemony flavor rosemary is great for roasts, potatoes, and more.
  • [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.
  • [soup sorrel]
    Larger and more lemony leaves for use in soup. This is not one of our “kits” as we are out of potaotes, but if you love the soup, we've got the sorrel for you, and will include the recipe card.
  • Spearmint [no spray]
    Use with tea or in various fruit salads.
  • [tarragon]
    Good with meat or rice dishes.
  • [blueberries]
    The blueberries have been great so far this year.
  • PINT  WHITE Sweet Cherries
    Delicious “Emperor Francis” white sweet cherries, Tracey's Orchard.
  • [pint of dark sweet cherries]
    Delicious sweet cherries, straight from the orchard.
  • [quarted cherries]
    Delicious sweet cherries, straight from the orchard.
  • [cling peaches 1]
    Peaches are usually “cling” at the beginning of the season, meaning they cling to the pit. About a month into the season, they start to let go, and that's where you get “freestone” peaches. The folks at Tracey's tell me that...
  • [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)
  • 2 LBS  Pink Lady Apples
    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)
  • [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.
  • [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, with a black wax rind. This is 'the good stuff!' (Raw milk)
  • [cave-aged 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)
  • [dill & chive cheddar]
    Byers' Dairy; Cheddar cheese made with the Byers' organic milk from their herd of grass-fed Jersey cows, with added dill and chives, 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)
  • [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)
  • [smoked zinger]
    Byers' Dairy; an aged, sharper, smoked 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)
  • Vermeer (Gouda-type) Cheese, ~8 oz.
    Keswick Creamery; Gouda-type cheese. (Raw milk)
  • [goat cheese curd, PIPE DREAMS]
    Pipe Dreams Dairy; soft, spreadable goat cheese curd. (Pasteurized.)
  • [1 lb. honey, SHOWALTERS]
    Made by Myron Showalter, just a mile from our goat cheese dairy. All-natural unfiltered, unhomogenized, unpasturized raw honey.
  • [2 lb. honey, SHOWALTERS]
    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.)
  • [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.
  • [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]
    A box of 40-plus pounds of seasoned hardwood logs for your campfire, backyard fire pit, or your fireplace, wherever you feel like it! Split smaller than our winter fireplace logs.

Sign up for our newsletter

View Cart Go To Checkout