specialties

Some things we grow just because we love them.

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Canestrino di Lucca Tomato

Brought to us by chef Cesare Casella from his hometown, the Canestrino is a dry, meaty tomato which cooks into a luxuriously thick and glossy sauce.  Deep red in color, with very little gel and seeds, the Canestrino is also good for fresh eating in salads or sandwiches, and provides a sweet, low-acid tomato flavor.  We believe the Canestrino is the best tomato which is why out of the thousands of tomato varieties, we choose to grow only this one.

Photo: Kate Galassi

Charantais Melon

The true French cantaloupe is prized for its smaller size, smooth texture, and intensely sweet, sometimes musky melon flavor that is unbeatable by other commercially grown varietals.

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Photo: Kate Galassi

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Fruity Pebbles mix

A perfect side dish for cool fall nights: a rainbow mixture of three potato varieties, beets in four colors, tiny Brussels sprouts and baby Atlas carrots, all jumbled together for easy roasting.  Marble-sized and multi-hued, this victory of timing evokes a similar joy as the breakfast cereal for which it’s named.

baby leeks

The favorite of restaurant chefs, these pencil-thin leeks are indeed leeks, not scallions!  Eat the whole plant from the root to the tip of the fully-flavored leaf.  Best grilled with lime and salt, or quickly sautéed with butter and a touch of white wine.  This is the one thing we sometimes grow and then keep entirely for ourselves.

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Photo: Kate Galassi

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Crosnes

A crunchy, sunchoke-like tuber actually in the mint family, crosnes are a delicate late fall treat.  Crosnes have a very long growing season and must be harvested by hand.  Try them pickled for a most sophisticated and unusual indulgence named by Chef Patti Jackson as "crosnechons".

German chamomile

The German varietal of chamomile has the most densely concentrated amount of beneficial oils and aromatic compounds in addition to a sweet, intoxicating flavor.  We love the blossoms steeped in hot water, or in simple syrup for cocktails and over bowls of our strawberries.  German chamomile also yields an incredibly vibrant cobalt blue essential oil.

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Photo: Kate Galassi

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chervil

A member of the parsley family with a delicate green anise-like flavor, chervil is a hard-to-find favorite of chefs and expert home cooks.

ATLAS CARROTS

With a bright orange color and deep carrot flavor, the Atlas gets its name from its almost perfectly round shape—inspiring lots of questions at market.  A great fresh, cooking or freezing carrot, we offer Atlas’ on their own, or in our Fruity Pebbles mix.

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