The Market
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Beautiful mix of cultivated and wildflowers arranged by friend Taryn.
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Carrots, mixed heirloom (bunch)
$4.00 / bunchA crowd favorite, our bunches of mixed-color carrots are made with all heirloom varieties. Each variety has a subtly different flavor. Great for grilling and roasting. Grate raw to add some color into any salad or slaw.
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Carrots, orange (bunch)
$3.50 / bunchMoving from the tunnel out to the field and not skipping a beet! Or carrot.
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Most farms have a hard time growing good-quality celery, given that it prefers to grow in “organic muck.” Well, we’ve got that, in spades, and our celery is the proof. Loads of flavor, though not as great for snacking this year due to the lack of rain. All Potter Hill potato salad? Yes please!
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Larger green cucumbers from the tunnel – it’s summer!
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Best eggs around – pastured and organically fed, you’ll taste the difference. Happy healthy chickens make happy healthy eggs!
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A share in our Beef CSA is equivalent to a 1/4 cow. The CSA is a one-time bulk pickup in late fall. CSA members give us a deposit on their share, and this helps us to cover the up-front costs associated with raising the animals.
Price listed is the deposit. 1/4 cow will be about 125 lbs of beef and will be priced at $9.25/lb so very roughly $1,150. This will fit in a small chest freezer.
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Garlic
$1.50 / eachFirst Potter Hill grown garlic – delicious!
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Herbs, basil
$2.50 / bunchFresh basil, nothing better. These will keep for a week+ in a jar of water on the counter.
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Herbs, parsley
$2.50 / bunchNice flat-leaved Italian parsley. No curly parsley here, thank you very much. Parsley loves our heavy soil, and has a wonderful sweetness when picked fresh.
In the words of the immortal Angelo Pellegrini – “There is nothing that wouldn’t be improved by the addition of a little fresh minced parsley.”
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Herbs, sacred basil
$2.50 / bunchGreat in curries, soups, and stir fries or pair with fish. Or make yourself a nice drink with it! A lovely smell and the taste is just as nice.
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Herbs, savory
$2.50 / bunchNot commonly found in markets, this oregano relative goes great with beans (green or otherwise) and summer squash (grilled or sauteed). Also, a good match for chicken or pork.
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Herbs, thai basil
$2.50 / bunchCinnamon/clove flavor with hints of anise. Great in any stir fry!
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Holey Arugula
$2.00 / bunchThe arugula, spicy salad mix, and radishes WERE covered, until a deer ran through the cover and ripped a big hole in it, which the flea beetles promptly found. Still tastes great, but priced according to flair rather than function. Add a peppery spice to a salad. Also, seriously great on sandwiches.
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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!
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Husk Cherries (half pints)
$3.00 / eachSweet little treats. I’ve been told these delicious golden berries taste like pineapple, orange juice concentrate (wasn’t a compliment), and Kix cereal. Some people love them, others not so much. Paddy Rose will eat an entire 5 gallon bucket if left alone with them!
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Will beat the pants off any old kale you find at the grocery store. Bunches may be either green stemmed Vates or red stemmed Red Russian. We’ll pick whichever looks best. Both are open-pollinated heirloom varieties.
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Leeks, early (bunch)
$3.50 / bunchEarly heirloom leeks, tall and slender. Try these on the grill with a nice steak. Chop up the tops like scallions and roast with potatoes.
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Lettuce Mix
$4.00Instant salad – a combination of lettuces that look best each week. Potential candidates are summer crisps, romaines, and leafy lettuces. Comes in 1/3 pound bags.
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New Potatoes
$3.00 / lbNew potatoes are freshly dug, not simply small potatoes. So fresh the skins haven’t cured yet, so we don’t pre-wash them as the skins would come right off. These red potatoes are always good for roasting, frying, and mashing, but a quick steam really brings out the delicate flavor and texture of a new potato. You’ll actually notice some sweetness to these tots as the sugars haven’t converted to starch, which happens later during the curing (for storage) process.
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Onions, fresh cooking (bunch)
$2.50 / bunchI’ve read the writing on the wall and see that I’ll have A LOT of storage onions this fall, so why not start spreading the wealth now? People don’t just eat sweet onions in the summer right? These flavorful and pungent yellow cooking onions are just the thing for every recipe that starts with some chopped onion in a hot pan. These open-pollinated beauties are called Dakota Tears, which live up to their name.
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Onions, fresh red (bunch)
$3.00 / bunchFresh bunches of Rossa Lunga (red) onions. The greens can be used like scallions but are more robust.
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Onions, fresh sweet (bunch)
$3.00 / bunchFresh bunches of Rossa Lunga (red) or Ailsa Craig (yellow) onions. If you have a preference, add it to the notes. The greens can be used like scallions but are more robust.
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Mostly mild peppers great for blistering on the pan or grill. I say mostly because rumor has it one in ten are spicy! I’ve definitely had that “10th” spicy pepper a few times already though so it might be more than that.
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These red and white beauties are good in a salad, for snacking, or on a sandwich. Or on buttered toast, for breakfast. As if you were French. Seriously, it’s good.
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Scallions
$2.50 / bunchDelicious heirloom scallions, different varieties throughout the year.
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Spicy Salad Mix
$2.00The arugula, spicy salad mix, and radishes WERE covered, until a deer ran through the cover and ripped a big hole in it, which the flea beetles promptly found. Still tastes great, but priced according to flair rather than function. A spicy combination of tokyo bekana, mustard greens and arugula. Sold in bunches. Big and bold from the heat but I’m still loving it!
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We have a mix of different heirloom summer squashes, including zucchini (i.e. green summer squash). The flavor of these heirloom squashes is far superior to other modern varieties you’ll find at the grocery store of farmers markets.
Even if you don’t get too excited about squash and zucchini, try these halved or quartered, tossed with oil and balsamic, salt and pepper, and grilled. Salt to taste after grilling and toss again in a bit more fresh oil and vinegar.
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Technically this week, we’re thinning beets and selling the greens as chard but did you know they’re the same species, just selected for different traits? Perfect greens on little baby baby beets. If you’re not sure about swiss chard – sautee in butter, add minced fresh garlic and white whine, braise until it’s as tender as you like it. You’ll be a convert.
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Mixed heirloom varieties, like a little box of jewels.
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A great mix of colors: pink, orange and red. Not as colorful or as much flavor as the field heirlooms coming in August of course, but you sure won’t mistake it for a grocery store tomato!
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The Wednesday share is smaller than our traditional CSA so that you can supplement your veggies with fruit, etc from the other farm vendors at the market. You are effectively paying for $20 of veggies per week, but you will receive roughly 10-15% extra value in your share in return for your upfront commitment to the farm.
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Big slice for $4. “Pepper Rose Bakery” cakes and breads.Fresh baked by Chelsea Masson. Our local neighbor trained in Boston and has been practicing her skills inspired by classic simple recipes and lots of love.Contact: pepper.rose.bakery@gmail.comZebra cake Ingredients: Flour, Potter Hill Farm eggs, cane sugar, butter, salt, baking powder, baking soda, vanilla extract, butter-milk, cocoa powder, espresso powder, sour cream -
From the seed catalogue for this heirloom variety of zucchini: “If you want to win the blue ribbon for largest squash at your fair, grow Costata Romanesco.” This heirloom variety of zucchini I swear grows a few inches per day and a few of them snuck by us and are quite large…perfect for stuffing or zucchini bread!