Light-skinned, yellow-fleshed all-purpose potatoes. Similar to Yukon Gold, but bred at Cornell University to grow well in New England. These have proven themselves to be productive and disease-resistant, even in our wet, heavy soil. This is important, because it’s tricky to grow good organic potatoes.
And, of course, they are delicious! Good for roasting, frying, and mashing. Good keepers once the skins are fully cured later in the season.
A 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. For snacking, I recommend the all-orange Chantenay bunches.
Made from several kinds of red chilies grown in Sunderland, MA. The chilies are fermented for seven days, then cooked and pureed. Compared with other sriracha it has an incredibly fresh fruity pepper flavor. Certified organic!