Our products

Our Variety

These are the varieties that we grow.

Eggs

Free Range Pastured Eggs

Heritage Free Range Eggs

Our heritage breed happy chicks are pastured raised and fed a premium vegetarian diet in addition to what they find on pasture. The eggs are delicious and nutritious. Did you know that chickens raised on pasture produce eggs with more omega 3 and less cholesterol than conventional eggs? Our heritage chickens lay eggs of many colors which we also find amusing. They are allowed to act like chickens and they like it that way.

Flowers

Dill, bouquet

Organic Dill (Bouquet)

Used in pickles and salad dressings. Adds zest to salads, soups and vegetables.

Herbs

Sage

Organic Sage

A smoky, woodsy taste and aroma. Dry leaves in a cool, airy place.

Parsley

Moss Curled

Leaves are finely curled, dark green in color with a good flavor. The leaves make an excellent garnish.

Cilantro/Coriander

Organic Cilantro

Used for Mexican and Oriental cooking. Broad, celery -like deep green leaves.

Chives

Organic chives, similar to onions but milder in flavor.

Garlic Chives

Similar to regular chives but evinces a delicate garlic flavor. Makes for a great addition to salads and a delicious addition to most dishes.

Basil

Italian Large Leaf

Broad, oval, crinkly leaves with the true spicy fragrance and taste. Leaves can be used fresh or dried.

Plants

Lettuce

Tatsoi

Spoon shaped thick dark leaves make beautiful compact rosettes with mild brassica flavor. Good stir-fried and in soups.

Arugula

A great tasting arugula.

Cracoviensis Lettuce

Highly prized in China where they peel and eat the thick fleshy stems like asparagus.

Buttercrunch (Butterhead)

Compact, thick crumpled, dark green, popular bibb type.

Freckles Lettuce

An heirloom with an unusally bright green romaine uniformly and densely splattered with crimson splashes. Well loved for its colorful look as well as for its buttery texture and sweet flavor.

Vegetables

Tomatillo

Toma Verde Tomatillo

Summer Squash

Costata Romanesco Zucchini

This Italian zucchini wins every taste test basked on its unique, slightly nutty flavor and exceptional texture. Tender, gray-green skin and prominent ribbing also give this Italian variety a distinctive appearance.

Winter Squash

Spaghetti Squash

Waltham Butternut

A light golden squash with a fine sweet textured flesh.

Potato

All Blue Potato

Red Norland Potato

All Red

Red skin with delicate paler pink flesh. Low starch content makes this variety a good boiling potato for salads or any dish that requires potatoes to retain their shape.

All Red

Red skin with delicate paler pink flesh. Low starch content makes this variety a good boiling potato for salads or any dish that requires potatoes to retain their shape.

Rhubarb

Deep crimson stalks and leaf veins contrast sharply with dark green, heavily crumpled leaves. First introduced to U.S. Gardeners in 1857.

Available in 2011

Okra

Clemson Spineless

Rich green spineless pods.

Pumpkin

Sugar or Pie Pumpkin

Deep orange, thick, sweet flesh make this the choice for cooking.

Sugar or Pie Pumpkin

Deep orange, thick, sweet flesh make this the choice for cooking.

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.

Ancho/Poblano

This mildly spicy pepper is called 'Poblano' when fresh and 'Ancho' when dried. Drying? yes. Scoville Rating: 2,500-3,000.

Anaheim

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.

Cayenne

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.

Jalapeño

This popular pepper is named after the city of Xalapa, Veracruz where it is traditionally produced. Jalapeños are known by different names in Mexico, such as cuaresmenos, huachinangos and chiles gordos. A chipotle is a jalapeño that has been smoked. Drying? no. Scoville Rating: 2,500-10,000.

Serrano

The serrano is said to be five times hotter than the jalapeño and never needs to be peeled before using in a dish. Drying? yes. Scoville Rating: 10,000-23,000.

Early Jalapeno Pepper

Black Hungarian Pepper

Highly ornamental in the field and on the plate! Great in salsa and other Southwest dishes for mild heat and delicious flavor.

Hungarian Hot Yellow Wax Pepper

A long, carrot-shaped waxy pepper used for frying, stuffing, or as colorful pickled peppers. Ripens from pale yellow to deep golden orange to cherry red. Heat varies amond strains, this particular strain is medium with a slight sweet flavor.

Czech Black Hot Pepper

Black when immature, so striking that seed grower, Roberta Bailey, kept a bowl on her table just to admire. Mild juicy flesh runs with a cherry red juice when cut.

Eggplant

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.

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!

Swiss Chard

Golden Chard

Emerald green leaves against deeply golden stalks make a striking combination. Leaves are savoyed with moderately thick stems.

Kale

Red Russian Kale

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Lacinato Dinosaur Kale

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Broccoli

Waltham Broccoli

Radish

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.

Cherry Belle

Round bright red with a great flavor.

Lettuce

Rouge D'Hiver Romaine

An open-pollinated, heirloom variety, Rouge D’Hiver originated in France in l885. This red romaine is unabashedly gorgeous, reliably hardy and perfect for baby greens. Rouge D’Hiver produces large, robust heads of reddish-bronze, green-veined leaves which tolerate both heat and cold well. Even after being dressed, its showy red leaves stay crisp and their heft makes them ideal with weightier salad ingredients. Serve shiny leaves of Rouge D’Hiver on a platter, arranging cooked, chilled beet slices, fennel slivers and toasted walnuts. Dress with a simple walnut oil vinaigrette and snips of chives. Simple, elegant and healthy!

WhiteRoseFarm

Our products

Our Variety