The Market

  • Beets (loose)

     $2.50 / lb

    We grow a few different varieties of beets, so you may find a mix available. Chioggia are striped inside, Touchstone are golden, and Dertroit Dark are deep purple.  As we get further into fall, the dark purple varieties will dominate.

  • Braising Mix

     $3.00 / bunch

    The best looking item we grow on the farm! This will be a diverse mix of mustard greens, young bok choi, and yokatta na from the tunnel. So good! This is our version of Frank’s – we put that sh#t on everything…eggs, soups, pasta, the list goes on. Or make beans and greens and pair it with some Short Creek sausage for a classic Jeff Backer dinner.

  • Butternut Squash

     ~ $5.50 / each Approx. 3.66 lbs

    Fall = butternut squash season. Stock up! We did. Ours ran out so I got more from our friends at Upswing Farm. These will be bigger than the squash from the last few weeks.

  • Carrots, baby orange (bunch)

     $3.50 / bunch

    “The carrots I got from you on Monday are the best and sweetest carrots I have ever had.” -Potter Hill customer and carrot connoisseur. If the snow melts in time, these cute baby sugar sticks will be pulled straight from ground. If not, we’ll have to try again next week. If you’re going for bang for your buck, get the storage carrots. Otherwise snack on these sweet babies!

  • Carrots, orange(loose)

     $2.50 / lb

    Sweet fall orange carrots grown by our friends at Upswing Farm in Ashland. Should also be our sweet baby bunched carrots, fingers crossed.

  • Celeriac

     ~ $3.00 / each Approx. 1.00 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.

  • Kale, (Baby)

     $3.50 Only 2 left in stock

    Baby (ok more like juvenile) kale fresh from the tunnel. Me thinks the field kale is done for the season, but hard to tell under the snow!

  • Onions, cooking (loose)

     $2.50 / lb

     

    These flavorful and pungent red and yellow cooking onions are just the thing for soups and stews…. and every other recipe that starts with some chopped onion in a hot pan.  These open-pollinated beauties are called Rossa Milano and Dakota Tears, which live up to their name.  If kept in a cold, dark, dry place, these onions should keep well into the spring.

  • Purple Top White Globe Turnip

     ~ $2.50 / each Approx. 1 lbs

    A pre-1880s heirloom, crisp and sweet on the inside and slightly spicy on the skin. Great along with carrots, potatoes, and onions for a roast or stew on a cool night.

  • Rutabaga

     ~ $2.00 / each Approx. 1.33 lbs

    Ah, the Gilfeather. One of my favorite fall peculiarities. I love the way the waxy green leaves look in the garden, and how the plant shrugs off cold, actually getting sweeter after frost. I also love how well they store – under marginal root storage conditions, these will easily keep until next spring. I missed my rutabaga seeding window this season, so these are from the rock star farmers at Upswing Farm.

    Originally from Vermont, these light-skinned white-fleshed rutabagas are exceptionally sweet and have a great texture when roasted. For a real treat on a cool fall night, chop into smallish pieces and roast until golden brown.

  • Sweet Potatoes

     $2.50 / lb

    Sweeeeeeet! Taters! The Potter Hill large ones have been mostly picked over, but there are lots of small to medium ones left. Just as delicious and easier to prep for roasting. The larger ones are from Upswing Farm.

  • Watermelon Radishes

     ~ $1.00 / each Approx. 1 lbs

    These hot radishes will keep for months so you can cure your craving for radishes all winter long. Slice thin, salt liberally, splash with vinegar – this cuts the heat and brings out the sweetness. Or shave onto a salad for some explosive color and you won’t even notice the heat!