The Market

  • Beef Sampler

    $120.00 Approx. 12 lbs

    Roughly 12 pounds of easy to use cuts: ground beef, 2 packages of steak tips and a roast.

  • Back in stock from our friends at Aprill Farm. Classic red beets and delicious golden beets.

  • Bottom round roast

    ~ $42.50 / package Approx. 4.25 lbs

    Plenty of flavor in these large roasts.  Cook low and slow for best results.

  • 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

    ~ $3.50 / each Approx. 3.66 lbsOnly 3 left in stock

    Fall = butternut squash season. Stock up! We did. Ours ran out so I got more from our friends at Upswing Farm.

  • Sweet fall orange carrots grown by our friends at Upswing Farm in Ashland. The deer got the rest of our precious baby carrots that were still in the field.

  • Flank steak

    ~ $21.00 / package Approx. 1.50 lbsOnly 1 left in stock

    The secret with grilling this tough cut is a good marinade and a hot grill. Slice thin against the grain. Often used in stir fried beef and fajitas.

  • Garlic

    $1.25 / each

    When I bought garlic stock for seed in the fall for my first ever garlic crop (patience! Mine won’t be ready till August), I bought some extra garlic to sell and it went in a flash. I met up with Noah from Aprilla Farm at the recent organic conference and stocked back up for your enjoyment.

  • Ground beef

    $9.00 Approx. 2 lbs

    Ground beef is back! From cattle raised on our pastures right here on Potter Hill.

  • 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!

  • Lettuce Heads, Baby

    $0.25 / each In stock

    Yes, .25 cents. I don’t feel right charging for them they’re so small, but I will wash them for you for a quarter! Probably about a single serving salad per head.

  • London Broil Roast

    ~ $42.50 / package Approx. 4.25 lbs

    We slow cooked one of these and used it in shredded beef tacos. Yum!

  • 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.

  • Sirloin Steak Tips

    ~ $21.00 / package Approx. 1.25 lbsIn stock

    Steak tips are a lean cut that can be grilled or slow cooked. If grilled, a marinade will help tenderize it as its texture helps soak up the marinade.

  • Skirt steak

    ~ $17.50 / package Approx. 1.25 lbsOnly 1 left in stock

    Similar to flank steak. The secret with grilling this tough cut is a good marinade and a hot grill. Slice thin against the grain. Often used in stir fried beef and fajitas.

  • Gorgeous winter spinach. Eat it raw or just wilt it, delicious no matter how you serve it.

  • 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.

  • 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!

  • Yokatta Na

    $2.50 / bunch

    A new green for us…after tasting it the first time this spring, I wanted to know more. I didn’t find much but I did learn that it means (roughly I’m sure) “that’s good” in Japanese. And it is! Big beautiful leaves a little smaller than kale but it has more of a spinach taste than most Asian greens.