Fresh From The Vines

Sustainable Farm and Bakery

Summer
(June, July, August)


Banana Peppers

Banana Peppers have a mild, tangy flavor that makes them less potent than a jalapeno, but more zesty than a bell pepper. Rich in Vitamin E, Riboflavin, Thiamin, and Magnesium, these beautiful peppers add delightful flavor to salads, sandwiches, pizzas, pastas, and many Mexican-inspired dishes.



Bell Peppers

We grow green, yellow, orange, and red bell peppers. The green peppers are first to ripen, and the others continue to ripen throughout the summer months. Bell peppers can be eaten raw, and they are delicious accompaniments to many stir-fries and sauces as well as a stand-alone feature as in stuffed peppers.
Blueberries

Blueberries grow on bushes, and they require acidic soil in order to produce. Blueberries can grow all over the world, but the highest growth rate is found in the northern United States and southern Canada. Plump blueberries, picked fresh are delicious. They can also be tossed into salads and cooked into tarts, scones, pies and other baked goods. At Fresh From The Vines, we feature them in our muffins and jams. Touted for their remarkable antioxidant content, blueberries also serve as a great source of Vitamins C and K and Dietary Fiber.
Broccoli

Broccoli contains many nutrients, including Protein, Thiamin, Niacin, and Riboflavin. It is an excellent source of Vitamins C and A, and it also contains Vitamin B6. Broccoli is incredibly versatile, as it can be prepared most any way or just eaten raw. It is a delicious addition to stir-fries, pizzas, casseroles, omelets, and a worthy stand-alone vegetable. At Fresh From The Vines, we grow the traditional green broccoli and for added appeal, we also grow a purple variety.
 
Cabbage

Cabbage exists in a number of varieties, which grow all over the northern hemisphere. Used in a variety of ethnic cuisine, it is a staple in a number of classic dishes including kim chi, cabbage rolls, sauerkraut, coleslaw, and some varieties of borscht. Cabbage is a hardy vegetable that lasts into early winter. It can be eaten raw, or it can be boiled, sauteed, added to pastas, incorporated into soups, or baked into casseroles. Rich in Vitamins C and K, cabbage is a good source of Dietary Fiber.
Cauliflower 

A delicious stand-alone vegetable, cauliflower is a popular raw vegetable. It also steams, boils, sautees and bakes well. People interested in cutting carbohydrates often substitute cauliflower for pasta in soups and casseroles. Cauliflower is a good source of Protein, Thiamin, Riboflavin, Vitamins C, K, and B6, Folate, and Dietary Fiber.
Cucumber

Cucumbers are related to squash and gourds, and they grow on a flowering vine like these relative species. Their consistency lends itself to raw eating alone, on sandwiches, pickled, and in salads. Because they are packed with liquid, cucumbers are often used as hydrators and in skin care. Cucumbers are not particularly rich in any essential nutrients, but they contain some Vitamin K and are a refreshing, low-calorie food.
Eggplant

Our selection of eggplant includes both white and purple varities. Eggplants contain a number of nutrients including Vitamins C and B6, Protein, and Folate. Typically, they are not eaten raw, but they can be prepared in many ways. Many vegetarians substitute eggplant for meat in Italian dishes.
Garlic

We grow softneck garlic and hardstem garlic. The softneck can be wound into garlic braids, which we decorate with strawflowers. The hardstem garlic is a German variety with a purple hue. Garlic is used in cuisine around the world, and its recognizable flavor is often a feature. Garlic is high in Vitamins C and B6, as well as Phosphorous, Selenium, and Manganese.
 
 
Garlic Scapes

The garlic bulbs that people are used to seeing grow beneath the surface of the ground. Meanwhile, a scape shoots off from the stalk that grows above ground. In order to communicate to the plant that it should focus its energy on the bulb (and not on growing an elaborate flower above ground), we harvest the scapes of our garlic plants in the during Summer. Garlic scapes are edible and have a flavor similar to that of the bulb, but a bit brighter and less powerful. Scapes are used in Asian and French cooking. They can be ground up into a pesto, sliced in an omelette, frittata, or stir-fry, and they can add delicious flavor to a homemade salad dressing.


Green Onions (Scallions)

Our green onions grow in the tunnels. Much smaller than traditional yellow, white, and red onions, green onions (scallions) have a unique flavor that is often used in spring salads and East Asian cuisine. The white part (closer to the roots) is considered to be more flavorful, but the green stops have an identifiable flavor of their own. Mostly incorporated into foods for their flavor, green onions are also a good source of Vitamin B6, Folate, Thiamin, and Manganese.


Gourmet Lettuce Mix

This colorful and flavorful lettuce mix, blended by High Mowing Seeds www.highmowingseeds.com, features a variety of greens. Because it matures quickly, lettuce can be planted more than once per season, and because it grows back after harvest, the same plant can be harvested several times before its nutritious value is exhaused. Rich in Vitamins A, C, and K, leaf lettuce is also a notable source of Dietary Fiber. Delicious as a salad or on a sandwich, the variety in this has a distinct, fresh flavor.
Herbs

At Fresh From The Vines we believe eating healthful food should be enjoyable. One way to add interesting flavor to food and to accentuate its natural flavors is to add fresh or dried herbs. We grow a number of herbs at the farm, including basil, cilantro, dill, oregano, parsley, sage, and thyme. Herbs are relatively low-maintenance to grow, and they do not require much space. For just a little effort, the result is great. Herbs can be snipped into uncooked meals like salads and sandwiches, and they can highlight flavors in virtually any cooked dish.
Jalapeno Peppers

In addition to the bell peppers we grow, we add a little spice with jalapeno peppers. They are full of Vitamins C and A and contain Folate. Try them with our cilantro in a homemade salsa; just make sure to wash the oils off of your hands after chopping them.


Kale

Our kale mix includes Lacinato, red and white Russian, and Siberian varieties. Kale offers the highest concentration of nutrients of the greens. It contains an abundance of Vitamins A and C, and like other greens, is rich in Dietary Fiber. We pick our kale when the leaves are still small and tender and are great in any fresh salad or on a sandwich.
New Potatoes

We grow blue, yellow and red potatoes--the combination of colors is beautiful! The blue potatoes are a deep blue/purple inside and out and are often a topic of conversation. The yellow potatoes are a light golden. The red (Huckleberry) potatoes have a red/mauve colored skin and are marbled pink inside. Together, these potatoes make an eye-catching potato salad and are a colorful addition to any meal.

'New potatoes' are simply potatoes that have not cured in the ground. That is, they did not undergo a period of rest after growing, in the ground. Because new potatoes have not cured, they must be refrigerated or eaten soon after harvest.
Peas 

Because peas grow well in cool climates, much of the world's production comes from the Northern Hemisphere. Peas have a relatively short growing season and as a spring vegetable, they must be planted earlier than most other garden plants. They do not thrive in summer heat. Peas are eaten raw or dried; in the pod or shelled; in salads, soups, casseroles, pastas, and stir-fries; or just boiled or steamed alone. Peas are particularly rich in Vitamins C and K and Dietary Fiber.
Rainbow Chard

Bright and colorful as well as flavorful, rainbow chard grows almost year-round at the farm. High in Vitamins A, C, and E, chard is also a good source of Thiamin, Folate, and Zinc. Use small, tender leaves in your fresh salads, or enjoy the leaves on larger ribs sauteed or lightly steamed with grains or other vegetables.
Rhubarb

Rhubarb is a perennial plant. It's unique tart flavor is a nice addition to some of our jams, and it makes delicious pie filling and compote. It also freezes well, so it can be preserved and enjoyed throughout the winter months. Rhubarb is a great source of Vitamin K, and it also contains Calcium, Potassium, and Manganese, making it highly nutritious (in addition to flavorful).
 
Spinach

Our spinach is always fresh and tender. We pick leaves that are small, which are delicious as a fresh spinach salad and can be added to cooked dishes like omelettes, pasta, and pizza. Spinach is rich in Vitamins A, C, and E, and is a good source of Niacin, Zinc, and Dietary Fiber.


Summer Squash

Identified as such, Summer Squash ripen during the hot summer months, and, once harvested, they have a much shorter shelf life than their hardier cousin, the Winter Squash. Summer Squash include yellow crookneck squash, yellow squash, Scallopini (Patty Pan), and zucchini squash. Summer Squash can be eaten raw, and its mild flavor and porous texture make it a versatile ingredient for cooking. Grill it; roast it; or add it to pastas, stir-fries, soups, and casseroles. Summer Squash is a good source of Vitamin C and contains the trace mineral Manganese.
Tomatoes

Tomatoes form the base of many foods eaten in American and other cultures. They are integral to most pizza sauces, many pasta sauces, and a variety of soups and stews. Additionally, they often top salads and sandwiches. They can be turned into juice and consumed as a beverage. Conversely, when they are sun-dried their flavor is completely different. They can even be eaten when they are green--friend green tomatoes is a popular dish in parts of the United States.

At Fresh From The Vines, we grow cherry tomatoes, grape tomatoes, Roma tomatoes, and various larger tomatoes, including Beefsteak. When the weather permits, we grow red tomatoes, orange tomatoes, yellow tomatoes, and even purple tomatoes. We grow them both outdoors and in the tunnels. Tomatoes are rich in Vitamins C, A, and E, and are also a good source of Dietary Fiber.
 
Tri-Color String Beans

String beans have added appeal in this colorful assortment. Rich in Vitamin C, Iron, Potassium, and Dietary Fiber, they can be prepared in a number of healthful ways. They are sweet and fresh, raw, and they can be delicious steamed, boiled, and stir-fried.