Our Variety

Herbs
Thyme, English
English Thyme

Thyme, like parsley, goes with everything-veal, lamb, beef, poultry, fish, stuffing, stews, soups, sauces, stock, herb butters, flavored vinegars, beans, lentils, vegetables, eggs and rice.


The essential oil is used to treat many ailments and complaints. It has been shown to increase the production of white blood corpuscles in the presence of infections.

Sage
Garden Sage
Sage has fragrant gray-green leaves and spikes of purple flowers. It can be used fresh, frozen or dried. Besides the traditional use in stuffing, Sage is good with pork, sausage, other meats, and cheese. It is often combined with thyme and used with beans and in soups. Use Sage with fruits in vinegars; if the vinegar is a light colored elixir, try one of the variegated forms. The flowers make an attractive garnish in salads, butters, soft cheeses, and ice cubes.
Rosemary
Rosemary
Rosemary grows on a small evergreen shrub belonging to the Labiatae, the mint family. Its leaves look like flat pine-tree needles, deep green in color on top while silver-white on their underside. Its memorable flavor and unique health benefits makes it an indispensable herb for every kitchen. It flavors chicken, lamb, pork, salmon and tuna dishes as well as many soups and sauces.Because it is a well-established antioxidant, you will definitely want to include this wonderful herb in your arsenal against disease!
Parsley
Italian Flat Leaf Parsley
This herb enhance practically all European and Middle Eastern foods. Parsley leaves are the basis of green sauces from Italy and France to Germany and Argentina. Flat-leaf parsley has large, sturdy, serrated leaves with a pronounced flavor. It goes well with chicken, eggplant, eggs, fish, game, lentils, mushrooms, mussels, pasta, peas, potatoes, poultry, rice, seafood, tomatoes, zucchini, and many other foods. The leaves are most commonly used, however, the stalks are good for adding flavor to stocks.

Parsley is highly nutritious. In addition to its volatile oils and flavonoids, it’s an excellent source of two vital nutrients that are also important for the prevention of many diseases: vitamin C and vitamin A.
Curled Parsley
Curled Parsley is a tasty, breath purifying, nutritious garnish rich in vitamins and minerals. You can cook with it, use it fresh in salads and juice it. It can be used fresh, dried, or frozen.
Oregano
Oregano

Oregano is often used in tomato sauces, fried vegetables and grilled meat. Together with basil, it contributes much to the distinctive character of many Italian, Greek and Mexican dishes.

It has an aromatic, warm and slightly bitter taste. It is a good source of many nutrients. It is a source of iron, manganese and dietary fiber, as well as a good source of calcium, vitamin C, vitamin A (through its concentration pro-vitamin A carotenoidsl ike beta-carotene) and omega-3 fatty acids.
Hyssop
Hyssop
The leaves and flowers of Hyssop have a licorice-minty taste, and indeed this plant is related to the Mints.  Traditionally an aid to digestion and asthma relief, and an external stimulant to speed healing . It is cultivated mostly for medicinal purposes, but the leaves can be used sparingly in green salads, marinades and stews, to flavor green salads, poultry stuffings (with sage), chicken soup, and can be dried for use in teas. 
Cilantro/Coriander
Cilantro
Useful for its fresh green foliage, its dried seeds (coriander) and its edible flowers.  An essential flavoring in Indian, Chinese, Southeast Asian, North African and Latin American cooking.
Chives
Chives Nelly
Dark green and skinny, chives' grass-like leaves taper to a serious point. This herb's gentle flavor is reminiscent to that of a delicate onion. Baked potatoes and cottage cheese have a special affinity with chives. Chop; add to sauces, dips and salads. Enhance omelets and steamed vegetables. Clear soups especially enjoy this herb's flavorful company. Use as a spunky seasoning for herbal butters, vinegar, soft cheeses and most dairy products. Pair with chervil, parsley and tarragon. To store, wrap in a damp paper towel; refrigerate. 
 
Basil
Italian Large Leaf

A sweeter pesto type with high yields.

Large plant with medium-dark green leaves up to 4" long. Compared to Genovese, the scent and taste are sweeter and less clove-like. Ht. 24-30". 78 days to harvest.

Basil, Genovese
This classic Italian basil is most often used for making pesto. It has a sweet fragrance and large leaves. Basil is rich in vitamin K and beta-carotene, natural anti-inflammatory ingredients.
Plants
Watermelon
Watermelon Jade Star
Jade Star is a delicious super sweet, early maturing, small fruit bearing "icebox watermelon". An improved Sugar Baby type of watermelon with brighter, sweeter flesh and a better vine. 
Vegetables
Squash
Black Beauty Zuchinni

The standard summer squash. Compact spiny everbearing bush with dark greenishblack skinned fruits. Long, cylindrical fruits are best eaten when 6-8" long. Excellent variety for freezing. AAS in 1957.

Edamame
Shirofumi
Another variety of green edamame.  I'm a big fan of edamame and like the variety - I especially like freezing these and having them to nibble on during the winter.
Tomato, Cherry
Gold Nugget
This cherry's fruit is sweet and flavorful  It's a colorful addition to salads and relish trays.  1" diameter
Beans, Yellow Wax
Gold Rush
Collard Greens
Champion

These delicious greens are high in iron and Vitamins A and C. Their sweet flavor is heightened by fall frost.
Green Beans
Jade

Highest quality bean for gourmet markets.

Jade's beautiful, 6-7" long, slender, deep green pods are exceptionally tender and delicious.

Wax Bean
The color of sunshine, cheery yellow wax beans are slender, long and uniform in shape but are marketed in various sizes. Varying from light yellow to deep yellow, this attractive wax bean has a thinner velvety skin and a subtler flavor than the common green bean. Yellow, wax, snap, green and string are words referred to beans picked while the pods are fleshy and soft and while the seeds are very tender.
Provider
Provider is a snap bean known for its rich taste.
Royalty Purple Podded
Bred at the University of New Hampshire by the late Professor Elwyn Meader. Introduced by the Billy Hepler Seed Company in 1957. Distinctive purple foliage and purple flowers. Stringless 5" slightly curved tender round pods that cook to green. I’ve tried other purple beans and like this one the best.
Scallions (Green Onion)
Evergreen Hardy
Celery
Celery Tango
Referred to as "ribs", sleek celery stalks are refreshingly crisp and crunchy. Medium to light green, celery's fresh edible leaves can be used like an herb. Tango is similar to Conquistador, but the flavor is better and the stalks are more tender and less fibrous. The plant is also a few inches taller.
Celery Root Brilliant

Celery Root has a pungent celery-like flavor and is, in fact, a special variety of celery, developed by gardeners during the Renaissance. In recipes calling for cauliflower, fennel or cardoon, celery root makes an interesting and unexpected substitute if not a quantum improvement. Celery root loves to be a flavorful part of salads, soups, stuffing and fritters. Braise, sauté, steam, boil, roast, bake, puree or simply enjoy raw.

Big, round, solid roots. A refined celeriac variety. Medium-large roots are round and relatively smooth, with buff-colored skin. The foliage is dark green. Interiors are white and flavorful.

Summer Squash
Yellow Crookneck Squash
Yellow summer squash has been a favorite for over 150 years. This is a yellow-skinned, white-fleshed summer squash that is delicious lightly steamed, roasted or eaten raw.
Black Beauty Zucchini
The flesh is tender, firm, and creamy white with excellent flavor. It is delicious grilled, steamed, boiled, sauteed, fried, or used in breads. Tiny baby squash can be used as appetizers or leave whole and sauteé with other vegetables. This variety also freezes well.
Zephyr

A distinctive, slender fruit, yellow with faint white stripes and light green blossom ends.  These have an unusually delicious nutty taste and firm texture.

 
Winter Squash
Winter Squash Betternut
The exceptional butternut is the most widely grown winter squash. Versatile and diverse, squash has no rival in the kitchen when it comes to culinary flexability. Producing a delicious rich golden-yellow flesh with excellent texture, the classic butternut squash is one of the most popular varieties. Butternuts are a smooth long-necked bowling pin- or bell-shaped squash encased with a pinkish-tan hard rind. Having a relatively small seed cavity in its bulbous end, its tender flesh offers a superb creamy flavor. This old favorite offers fine eating and consistent flavor. Yielding more meat than most other squashes, butternuts weigh two to five pounds.
Buttercup

Buttercup squash has a dark green skin and is crowned with a blue-green "turban" at its blossom end. With bright orange flesh, it ranks just under kabocha as the sweetest squash. Creamy describes its texture. The buttercup is similar in shape to a turban squash but generally smaller and sweeter. Buttercup squashes average around three pounds.

Hopi Orange
This squash is large, with dark orange fruits and yellow flesh that is tasty for baking. It is a good keeper.
Waltham Butternut
Elegant 9" tan fruits weighing 4-5 lb. Orange dry flesh has a sweet nutty flavor. Excellent keeper. Bred by the Massachusetts Agricultural Extension Service by crossing New Hampshire Butternut (a 1956 Yaeger/Meader development) with a neckless moschata from Turkey, and introduced by Bob Young of Waltham, MA.
Sweet Dumpling Squash

Maybe the sweetest squash ever, fruits are teacup-shaped, ivory colored with green stripes.  Store for 3-4 months so buy extras to eat this winter.

Kabocha
Potato
Yellow Finn
Turnip
Turnip Purple Top White Globe
Selected strain of this traditional, Southern U.S. variety. Smooth, round roots, avg. 3-4" in diameter, are white below the soil line and bright purple above. Turnips are similar to radishes but are larger. Although both the root and leaves of a turnip can be eaten, the most popular portion to consume is the root.
Beet
Chioggia

New! Improved strain of Chioggia.

Selected for better skin color, candy striping, and tolerance to bolting. The smooth, medium-height tops are all green with pink-striped stems.

Cylindra
Red Ace
Kohlrabi
Kohlrabi Early Purple Vienna
Peel, slice, dice or julienne for mixed green or vegetable salads. Shredded or grated, add extra flavor to slaws and sauces. Steam, boil, braise, sauté or stir-fry. Parboil; add taste and texture to a variety of salads. Simply served, this vegetable offers a delicate flavor topped with butter or a favorite flavored light sauce. Serve as an accompaniment for meat and poultry dishes. This tiny vegetable is excellent blanched, refreshed and chilled.
Kohlrabi Kolibri
This kohlrabi is the best purple skinned kohlrabi! It's white flesh is very flavorful. Can be eaten raw or cooked. Excellent in soups and other dishes.
Kohlrabi Early White Vienna
If you have never tried eating a Kohlrabi, you are in for a treat.  They have a radish-cabbage taste.  Because of their mild flavor, many kids love them. Like most brassica or cole crops, kohlrabi grow best in cool weather. The meat of this variety is very sweet and mild, creamy-white in color and tasting like a mild turnip.
Fennel
Perfection
Pea
Sugar Snap Peas
Sugar Snap Peas
Zucchini
Yellow Straightneck Squash
Yellow summer squash has been a favorite for over 150 years. This is a yellow-skinned, white-fleshed summer squash that is delicious lightly steamed, roasted or eaten raw.
Zucchini
The flesh is tender, firm, and creamy white with excellent flavor. It is delicious grilled, steamed, boiled, sauteed, fried, or used in breads. Tiny baby squash can be used as appetizers or leave whole and sauteé with other vegetables. This variety also freezes well.
Cucumber
Cucumber Diva
Diva just might be the best-tasting cuke on the planet. Diva looks like a regular salad cucumber but with a much smoother, thin, no-peel skin. Distinctly tender, crisp, sweet, bitter-free, and seedless; especially flavorful harvested small, about the size of a pickle.
Cucumber Genuine
This vegetable's high water content gives it a very unique moist and cooling taste. The genuine variety is relatively smooth, dark green, 8" fruits are free of striping and bitterness and have the best taste of the American type.
Marketmore 76
Pepper: Bell or Sweet
Ace

The extra-early, highly productive standard.

Amazing yields of medium-sized, 3 to 4-lobed, green bell peppers. Has apparent resistance to blossom drop even in adverse weather. Nearly every flower produces a pepper. Glossy green fruits turn red early. Ace commonly produces heavy crops for Northern growers who have had little success growing peppers before.

Sunrise Bell Pepper
A nice, sweet bell pepper that turns from orange-yellow as it matures.
Sweet Chocolate
The thickly walled flesh (burgundy-red inside and chocolate outside) has a great sweet taste.  My favorite of all the large bell peppers.
Purple Beauty
Purple fruits taste like other crisp green bells and turn green when cooked.
King of the North
New this year, a green pepper bred to be sweet and firm.
Pepper: Hot
Hungarian Hot Wax

Dependably productive.

Yellow hot pepper with 5 1/2" x 1 1/2" smooth, waxy fruits tapering to a point. Easy to stuff and to peel after roasting; thick-fleshed for frying. Its sunset-ripening peppers change from yellow to orange to red, and make the prettiest pickled peppers. Early and widely adapted. Definitely, but not overly, hot.

Eggplant
Fairy Tales

Incredibly high-yielding 2005 AAS winner!

Attractive, 2-4", elongated, purple and white-striped fruits borne abundantly on compact 18-24" plants. Wonderful flavor with no bitterness and very few seeds. Some fruits may be harvested in clusters.

Black Beauty
An early-maturing northern variety bearing classic-shaped, sweet, oblong fruits.
Spinach
Winter Bloomsdale
This hearty savoyed spinach is an early spring treat!  Use it in salads or soups, on pizza or in lasagna.  I freeze it for use in the winter - another great way to have locally grown flavor all year 'round!
Greens: Lettuce
Lettuce, Black Seeded Simpson

This lettuce was introduced in 1850! It has bright green, sweet tasting, large leaves. It's a very loose leaf lettuce!

Greens: Arugula
Arugula

a.k.a. "rocket," is a native of Europe and western Asia. It is a cruciferous plant; whose leaves resemble those of the radish and provide tender, slightly bitter, mustard-flavored greens for salads and then some.

Arugula is full of vitamins A and C and-like many greens-provides much

Bok choy
Pak Choi Joi Choi
Also known as bok choy or Chinese white cabbage. Pak choi is grown for its stalks which are used in oriental cooking. It is also delicious raw.  Pak Choi can be used in stir fry or salads to add extra flavor and texture.
Kale
Kale Toscano
Non-heading and closely related to collards, kale offers a bold flavor.  
Lacinato "Dinosaur"
Cauliflower
Cauliflower Graffiti Purple
Resembling white cauliflower only in shape and size, attractive purple cauliflower offers a flavor similar to broccoli. This gourmet cauliflower cooks quicker than white cauliflower. Chefs love it for its vivid presentation qualities and good taste. Graffiti Purple cauliflower are brilliant purple heads that attract attention.
Snow Crown
Snow Crown is supposed to be a cinch to grow, I sure hope so!  Cauliflower is another one of agricultural challenge crops – look to see how successful I’ve been this fall!
Cabbage
Alcosa - Savoy

Small, dense, crinkled heads.

Early producer of round, 2-4 lb., deep blue-green heads. Alcosa's well-packed, thin, yellow interior leaves quickly fill in, making it a smart choice for closely spaced plantings of mini cabbages. Flavor improves with cold weather.

Super Red 80

Highest-rated early red cabbage for both appearance and taste.

The round, medium-sized heads are well-wrapped, smooth and resist splitting. Flavor is superior for red cabbage: tender, crisp, and pleasantly peppery. Suitable for planting at close spacing to produce single-serving-sized mini cabbages.

Chainese Cabbage Rubicon (Napa)
Producing white leaves at the bottom and pale green leaves at the top, attractive napa cabbage leaves are somewhat crinkly.  The flavor is sweet, tangy, juicy and delicious!
Red Express
A crunchy and satisfying red cabbage.  Adds great color to salads and slaws, also good braised.
Brussels Sprouts
Brussels Sprouts Brilliant
Brussle sprouts are large, immature leaf buds, about one or two inches in diameter.  They are gree, oval, and have tightly overlapped leaves (giving the appearance of small cabbages).  Brilliant is an early variety of brussels sprouts that is uniform from top to bottom.  Great for boiling, steaming, and roasting.
Broccoli
Fiesta
I’ve had some trouble growing broccoli but I believe in try try again so am shooting for a fall harvest.  Fiesta has uniform bright green tightly domed heads.
Radish
Radish Davignon
Radishes are root vegetables in the mustard family. They are usually eaten raw but can be an ingredient in cooked dishes.  A traditional variety from Southern France, the Davignon radishes are 3-4" long, slender, 2/3- 3/4 red, with a white tip, tapered to a point.
French Breakfast
Cherry Belle
Lettuce
Green Romain Winter Density
Unique, specialty bibb-romaine type.
Compact, extra-dark green heads, about 8" tall. Very tightly folded. Even the outer leaves take part in the head formation. Can be best described as a tall Buttercrunch. Good salad quality. Can be grown spring, summer, or fall, and is tolerant of frost. A unique, long-popular English lettuce, known in France as "Craquerelle du Midi" or "Craquante D’Avignon."
Magenta Lettuce
Improved Sierra. Shiny, slightly puckered, red-tinged leaves form a whorled, conical head with a crispy, green heart. Ideal for spring and summer
Nevada Lettuce

Nevada lettuce has bright green leaves and has a great taste that stays mild. Heavy heads. Spring and summer crops.

Coastal Star Romain
The large, heavy heads are similar to Parris Island but are darker green and more tolerant to heat. Suitable for marketing as full heads or romaine hearts. Good, sweet flavor.
Red Oakleaf Oscarde
Compact, intense red oakleaf.
Attractive, lobed leaves are deep cherry-red, turning bright green toward the dense, tender heart. The beautiful, compact heads are much preferred over Red Saladbowl.
Red Grand Rapids
Attractive, compact heads with ruffled, fringed leaves of deep burgundy red over green. Nice and crisp with a taste stays mild for a long time without bitterness.
Romaine; Red
Romaine; Winter Density
Romaine; Rouge d'Hiver
Tomato
Striped German

Bicolor red and yellow fruit.

The flat, medium to large, variably ribbed-shoulder tomatoes are shaded yellow and red. The marbled interior looks beautiful sliced. Complex, fruity flavor and smooth texture. Medium-tall vines. Indeterminate.

Big Beef

Large, avg. 10-12 oz., mostly blemish-free, globe-shaped red fruit. They have full flavor - among the best - and ripen early for their size. Broad disease tolerance. Slightly earlier, larger, firmer, and with a somewhat taller plant than Jet Star. Arguably the best all-around "beefsteak" tomato for a home garden. 1994 All-America Selections winner.

Slicing Tomtatoes

We grow a variety of slicing tomatoes throughout the season.  The first variety that is ready in July is called Polbig, the mid-season variety is Celebrity, and the late variety is Mountain Fresh.  Mountain Fresh can be harvested green just before the frost and ripened in the greenhouse.  Each year we also try new varieties looking for great taste and disease resistance.

Juliet

We see Juliet tomatoes as a cross between a cherry tomato and a plum tomato.  It is shaped like a large grape tomato.  It is resistant to a lot of tomato diseases and you can harvest from the plants for a long time.  We like to use it raw in salads and cooked in sauces and other dishes.

Beefmaster
Red
Pruden's Purple
A silken texture and rich tomato taste, nicely tart with a balanced undertone of sweetness that is neither insipid nor cloying.  I much prefer this to Brandywine.
Oregon Spring
An early season tomato, bears succulent almost seedless fruits, up to 4"
Celebrity
Main season tomato with thicker skin resulting in a long shelf life. Medium size and excellent for picking green for relish and piccalilly.
Early Girl
Med to large size, quality tomato flavor
Reserve a Storage or Winter Share Today!!

Now is the season that we are making plans for our Storage Share and Frozen Winter shares.  The Storage Shares are a FANTASTIC bargain.  You get a significant amount of produce for a very good value. If you are already a member to our regular CSA season just go to http://www.ploughsharefarm.com/members/updatemembership to sign up.  If not, go to http://www.ploughsharefarm.com/members