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Our Variety

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Ramps (Wild Leeks)

Before the leaves emerge on Ohio trees, the forest floor comes to life.   Joining this early leap into the growing season are Wild Leeks, or Ramps.  They are tiny alliums with green leaves, maroon neck and white root.  They grow in clumps in spots where the forest canopy has opened up due to a fallen tree in the recent past.  We harvest them sparingly so as to not disturb their fragile foothold in the ecosystem.  Ramps conclude the growing segment of their life cycle just after the tree leaves shade them out from sun.  This gives us about 2 weeks to harvest them before they become dormant and their leaves and stems die.  Ramps when cooked have a mild flavor that some describe as a cross between onions and garlic.  I find they have their own unique flavor that should be enjoyed for what it is.  The entire plant is eaten.  We often hear of our customers making them into a pesto.

Athena Cantaloupes

Some of the best tasting cantaloupes around! They have a juicy, sweet, orange flesh that makes you wish you'd bought more than one. Perfect for your summer cookouts and fruit salads!

Sugar Baby

The standard of the icebox melons, Sugar Baby has been a staple at picnics for years. Vines grow to 6 feet and set 4-6 melons roughly 10 inches across. Has that unmistakable crisp, mouthwatering, sweet rich flavor.


Along with Sweet Italian Basil, we grow Thai, Lemon, Lime and Cinnamon Basil.


Common Cilantro.


Common Dill.


We grow both Italian Flat Leaf Parsley as well as Curley Leaf.


Common Rosemary.


Common Sage.


Common Thyme.

Cabbage: Red
Red Cabbage

Red cabbage is the perfect side to any dinner, whether cooked or raw. Also an extremely popular addition for your juicing purposes.


We have the best results growing beets in the spring and fall when fungi are less active and the leaves can stay vigorous longer and the roots size up faster.   Whether we’re growing the latest hybrid or an ancient Cylindrical variety, they do well if their leaves are relatively free of fungi.  I personally favor a robust beet flavor with a minimum of “earthiness” and find this in Boro, Red Ace or Cylindra.  Some customers are big fans of Golden Beets.  For them, we grow them.  But each year the seed we buy becomes of progressively poorer quality.  Even if we use twice the seed, we only harvest about 20% per square foot compared to what we get from common red beets.

Bok choy
Mei Qing Choi

Mei Qing Choi is also known as Baby Bok Choy. They have smaller heads and they're more tender than the larger variety.

Choys have green leaves with a white petiole (leaf vein). They have crunchy stems and slightly crinkled, spinach-like leaves.  Bok Choy is usually stir-fried with other ingredients, but it can also be steamed or sautéed and served as a side dish.

Bok Choy has gained popularity in the western world for its sweet, succulent nutritious stalks. Mei Qing Choi is a perfect addition to any smoothy because when blended it's not as bitter or earthy as most vegetables.


Broccoli is one of those few vegetables that everyone in American knows of.  So if you are visiting a farmers market for the first time, and you don’t want to go home empty handed, you are going to look right past the parsnips and the dinosaur kale and buy some Broccoli.  And that’s why we’re here, to grow your Broccoli.  It is a cool weather crop so we plant it as early as we can, in the spring, then again 2 and 4 weeks later.  As with most crops, we usually plant 3 different varieties. This helps us absorb extremes in the weather.  Depending on temperature and rain, some varieties will thrive and some will struggle.  Late summer we do it all again for our late season crop.

Packman Broccoli

Like our other cold weather vegetables, we plant broccoli twice a year - in the spring and fall. Packman broccoli yields beautiful, tightly packed heads and florets. Get it while we have it, because it's one of our best sellers!


Cabbage is a cool weather crop.  We plant them as soon as we can in the spring and then again in the late summer to mature in the fall.  We plant 3 basic varieties, Common, Red and Savoy.  Each year the seed companies try to convince us to buy a couple of each type from the hundreds that are available.  So we spends our money and takes our chances.  One specific variety will out perform the rest as it proves to be the most comfortable with whatever extreme weather we are experiencing that season.

Candid Charm

Beautiful, perfect white heads of cauliflower that are perfect for steaming, baking, in a soup and raw with your favorite dip. We plant two patches - one in the spring and the other in the fall.


Cauliflower offers us a matrix of options.  Spring and late summer plantings.  White, orange and purple.  60, 70, 80, 90, 110 days to maturity.  So we plant mostly white varieties and fill the field with some from each maturation date.  This gives us a very long harvest window.

Cucumbers - Dasher

A hybrid variety that yields crisp, cool 8" cucumbers. Perfect on your summer salad or sandwich - or just alone with a little pepper!

Imperial Black Beauty
This eggplant is the heirloom cousin to the type we most often see in the grocery store. These are often good for grilling because they hold their shape as they cook better than other varieties.
Purple Long
This purple Italian variety is also referred to as a Japanese eggplant. It has similar culinary properties to the Snowy White eggplant.
Rosa Bianca
This purple tinted Italian eggplant has a delicate and creamy flavor and is considered highly in the world of gourmet cooking. Try this eggplant with an experimental stuffing!
Snowy White
This creamy textured eggplant is native to India. Like most of the long types, it has less of a tendency to bitterness so you should not have to worry about peeling and salting this eggplant.
Garlic Scape
Garlic Scapes

Early June, we harvest Garlic Scapes, the flower stem of the garlic plant.  Garlic scapes are a prize for those who eat locally and join a CSA or attend farmer’s markets.  They are only available for about 3 weeks.  Our customers enjoy Scapes as an ingredient in egg dishes and other simply prepared dishes as well as the main ingredient in a pesto.

Red Salad Bowl

Beautiful maroon tinged leaves help to make an eye-catching salad, with leaves that are crisp and delicious!


Onion seeds begin to go into germination trays in February.  When they are small Onion Plants, they are planted in the field from March through April, whenever the weather allows us and we have the manpower to do the work.  The Bulk of our Sweet and Storage Onions are harvested in July when they mature and their green tops tilt over.  The bulk of our onions are either Sweet, Storage Yellow or Storage Red.  We usually plant a half dozen varieties of each.  In addition we grow a good amount of Red, Yellow and White Cipollini Onions as well as Scallions.  I feel the Cipollini Onions make the best grilled Onions.   Scallions are planted and harvested practically throughout the entire year.

Pepper: Bell or Sweet
Banana Peppers

We grow 'em sweet and we grow 'em hot! These babies are the perfect addition to your fresh summer salad, some crunch on your sandwich or just as a side item for

California Wonder Bell Pepper

Beautiful, sweet peppers that can be eaten green, or once they turn red. They're delicious if eaten raw, or in your favorite stir fry.

Pepper: Hot
Aji Amarillo
The size and coloration of this pepper suggests its high heat content. Many people note a smoky flavor when they use this variety. Drying? yes. Scoville Rating: 30,000-50,000. mmm.
This pepper is also referred to as the New Mexico pepper and is the type of pepper used for charred, roasted chiles. It is mildly hot and is fun to use for stuffed peppers, because some can be quite hot while others are mild - it makes for an interesting dinner to see who will get the spicy one! Drying? no. Scoville Rating: 500-2,500.
This mildly spicy pepper is called 'Poblano' when fresh and 'Ancho' when dried. Drying? yes. Scoville Rating: 2,500-3,000.
The cayenne pepper is the hottest one we grow - so for those in need of heat, steer towards these long, red peppers. They are also reported to have many medicinal benefits from increasing circulation to reducing stomach aches, cramping pains, and gas. Drying? yes. Scoville Rating: 40,000-90,000.
This popular pepper is named after the city of Xalapa, Veracruz where it is traditionally produced. Jalapeņos are known by different names in Mexico, such as cuaresmenos, huachinangos and chiles gordos. A chipotle is a jalapeņo that has been smoked. Drying? no. Scoville Rating: 2,500-10,000.
The serrano is said to be five times hotter than the jalapeņo and never needs to be peeled before using in a dish. Drying? yes. Scoville Rating: 10,000-23,000.

Fingerling Potatoes, La Ratte, Red Thumb and Purple Majesty have performed well for us over the last few years.  Our favorite larger potatoes are yellow fleshed German Butterball and red skinned Sangre.


Traditional variety from Southern France- the best non-hybrid French Breakfast type radish. At only 3-4in. this bold redroot with gorgeous white tip, has a pleasing mild flavor and crunchy texture. Perfect for early spring salads. 


French Breakfast
A root vegetable related to the turnip and horseradish family, with a crisp texture and a mild to delicately sweet flavor. The French Breakfast radish has an elongated shape that can grow to approximately three inches in length, displaying a bright red outer skin, which turns white at the root base. There are two main categories of radishes, either the spring or winter radishes, based on the time when they are harvested. Spring radishes are harvested early in their growing season resulting in a smaller radish. The winter radishes are harvested later in their growth and result in a larger round or more elongated shaped vegetable. This radish is considered to be a spring radish, but may be available throughout the year. It is a radish that is generally served raw to be used as hors d'oeuvres or a complement to salads. When selecting, choose radishes that are firm, crisp, and without blemishes. Radishes grown and harvested when temperatures remain hot develop an increased bitterness. Store without the leafy tops and place in the refrigerator, wrapped in plastic to keep fresh for several days. It is also known as a Flambo radish.
Swiss Chard
Swiss Chard

When you can’t find locally grown Spinach please consider it’s close cousin, Swiss Chard.  Chard can be grown when the days get longer and warmer and Spinach wants to make seeds rather than leaves.   Yea Chard is a bit more bitter tasting, but just about every leaf is in the summer.  So I recommend you focus on the abundant leaves and crunchy stems when you enjoy this nutritious green.  We grow about a half a different varieties, each featuring red, yellow, orange, magenta or green stems and leaves.

Tatsoi Asian Green

Unique Asian green.  Can be harvested small for salad mix or as a large rosette.  Spoon shaped thick dark leaves make beautiful compact rosettes with mild brassica flavor. Cooks and tastes like spinach. Good stir-fried and in soups.

Big Beef

The best all-around beefsteak tomato. This bright red tomato was named the 1994 All-America Selections winner. It is extra meaty with a real "homegrown" flavor and just the right balance of sugars and acids

Tomato, Silicing

Tomatoes are the star of the Ohio garden.  Enough said.  We try to cover the full spectrum of Tomatoes, Heirloom and Hybrid.  The Hybrid are round, red and reliable.  And since we let them ripen on the vine, they taste great.  Of course we grow all the favorite Heirloom tomatoes: Brandywine, Hillbilly, Black, Zebra, Beefsteak…  There are literally hundreds if not thousands of possibilities.  So we make a run at trying new varieties each year: French, Russian, Italian, Asian, and of course, varieties originating from all across the USA.

Tomato, Cherry
Tomato, Cherry

Many growers don’t have much nice to say about Cherry Tomatoes.  We love them because our customers love them.  Each year we select about a dozen varieties that range wildly in heritage, size, color, shape and flavor.  After harvest we mix them together and bring them to you.  And we can’t seem to grow enough of them.


Our most popular turnips is Hakurai, a small white Japanese salad turnip.  They grow relatively quickly and are productive through much of the year except for the deep freeze of winter and the long hot days of mid-summer.  Hakurai has a mild flavor and crunchy texture.  We also occasionally offer long pink versions of the Asian salad turnip.  Otherwise in the fall, we grow the common heirloom turnips your ancestors enjoyed.

Winter Squash
Acorn Squash

This winter squash is similar to others - it has an orange flesh, which has a sweet, nutty texture. It can be cooked the same way - baked, boiled, sauteed, and steamed. A common and delicious way to prepare is to stuff with peppers and meat and serve as an entree.

Butternut Squash

This rich, nutty, sweet squash is delicious grilled, toasted, roasted, and pureed. Butternut squash make a delicious soup, bread, and just eaten plain on the side.

Spaghettti Squash

This is the perfect low-carb alternative to pasta! This can be baked, steamed, boiled, and even microwaved. Once it's done, the pretty yellow flesh will fall away in ribbons - that look like spaghetti!


Zucchini, while often the burnt of vegetable jokes, is a beloved staple of the Ohio garden.  Tender and versatile, it can be enjoyed raw or cooked in countless ways.  We usually have around 10 different varieties growing at any given time during the season.  Sometimes we harvest them as tender little baby fruits.  From classic green Italian to fascinating patty pan, they arrive in endless shapes and colors with subtle flavor differences.  Otherwise we let them stay on the vine for another couple days and they become the thigh-sized monsters that everyone loves to stuff and bake.

Another way to enjoy zucchini is to use the huge, sturdy flowers.  While harvesting flowers is an activity outside our job description, you are invited to visit the farm and gather some of these beauties for yourself.