• Apples grown conventionally (not organic) from Foppema’s Farm. I picked up a half bushel recently and was pleasantly surprised at how delicious and crisp the Cameos still were, so that’s the variety I asked for. Reach out if you’re looking for bulk saucing apples and I can pick them up for you.

  • Classic red beets, have been a big seller this year. It seems beets are enjoying a well deserved renaissance.

  • Butternut isn’t only for fall. Of all the crops that keep into the deep winter, this is the first to go so eat more than your share now before it’s too late.

  • Baby to medium sized sweet winter orange Potter Hill carrots – can’t be beat!

  • Celeriac

    ~ $3.00 / each Approx. 1.5 lbs

    Celeriac is a root vegetable with a mild celery flavor.  Great in soups and stews, mashed with potatoes, or shredded to make a slaw.

  • Garlic

    $1.50 / each

    Potter Hill grown garlic – delicious!

  • Honey

    $12.00 / each Only 3 left in stock

    1 pound jars of Potter Hill produced honey. The beekeeper said based on the color it is mostly wildflower honey, but surely there’s veggie flower pollen in there too as I see honeybees all the time in the garden. They also have a 2 mile radius, so I imagine many of you have seen them too!

  • Instant salad. A green treat in these gray times!

  • These flavorful and pungent yellow cooking onions are just the thing for every recipe that starts with some chopped onion in a hot pan. Red onions also available. Both from our friends at Tangerini’s Farm in Millis.

  • Three varieties of potato available. A yellow potato great for mashing, and red and purple ones great for roasting. Some from our friends at Tangerini’s Farm, some from my far too large “garden” this year.

  • Spaghetti squash

    ~ $4.00 / each Approx. 2.75 lbs

    Nature’s pasta! Delicious as a replacement for spaghetti; bake, scrape, dress with Potter Hill veggies, sauce, and some Short Creek Farm sweet italian sausage. Just as good served on its own with nothing more than salt, pepper, and butter.

  • Gorgeous fall spinach. Eat it raw or just wilt it, delicious no matter how you serve it. Large sized leaves mostly, so much better than baby spinach!

  • Squash, Acorn

    ~ $4.00 / each Approx. 1.25 lbs

    A little olive oil, generously seasoned with salt and pepper, and some alone time in the oven is all that’s needed to prepare this sweet squash. One squash will serve 2 – it’s bigger than a sweet dumpling squash but much smaller than butternut. This late in its storage life, the skin is still edible but it’s not for everyone.

  • Sweeeeeeet! Taters! Soooo good roasted. I’ve been skipping the pans and roasting them straight on the oven racks (only longer taters are good candidates). They come out like that fried plantain texture I crave.