Our Produce
Woodsholm Farm supports organic, non-GMO, open-pollinated, and heirloom seed sources. While we do grow some hybrid varieties, we carefully consider their origins. We are very fortunate to be able to purchase excellent, local seed; we love Maine's own FEDCO, Johnny's Selected Seeds, The Maine Potato Lady and Wood Prairie Farms. Vermont's High Mowing Seeds is another trusted supplier. We start our seed in the best, local potting soil we can find. Tony from Living Acres is our man! Greens We love greens! They are some of the most nutrient dense foods you can eat. We grow the most sought after ones like kale, spinach, chard, and cabbage, but we really enjoy the Asian greens like Napa cabbage and bok choy. Our Super Salad consists of a mix of baby mustard greens, arugula, mizuna, tat soi, cress, and nasturtiums. In 2014 we will be introducing a baby lettuce mix as well. We will also be trying out a new asian gren, Senposai, a cross of Japanese mustard spinach and regular cabbage. Yummy!   Peppers Peppers don't usually show up at market until August, but we will be bringing dried hot peppers in May. These are great to use in soups and hot sauces, whole or crushed, adds a bit of spice to your favorite dish. Once the fresh peppers make their debut you will find an array of colored sweet peppers and hot peppers from mildly spicy to melt your face!   Radishes For some reason I am really excited about radishes this year. Traditionally in New England these are a spring treat. We plan on having radishes all summer long. The red Cherry Belles begin in the Spring along with the White Icicles. Also, look for French Breakfast Radishes in the summer and Daikon in the Fall.   Alliums Onions and garlic go into almost every meal we eat. Chives and Scallions will start the season and will be available throughout. Boiling onions should show up around the 4th of July along with the peas. Garlic, Shallots and storage onions will be ready by late summer and should carry us through the long Maine winter.   Peas Nothing welcomes summer like the sweetness of the first peas. We will have both Sugar Snaps and Shell peas in late June/early July.   Beans Not long after the peas the green beans confirm that Summer is truly here. Great for canning, freezing, and fresh eating!   Cucumbers We grow both Slicing and Pickling cucumbers. Don't let the name fool you, these Little Leaf picklers make a refreshing Summer snack as well as superb pickles.  Squash The always tasty and bountiful Zephyr, Jackpot, and Coastata Romanesca make up our summer squash/zucchini offerings. The fall line-up includes Carnival, Delicata, Butternut, and Red Kuri.   Herbs You can expect to find the common culinary herbs; Cilantro, Dill, Parsley, and Basil along with some more uncommon ones like Lovage and Lemonbalm.   Tomatoes The super sweet Lucia Grapes made it to market by July 19th last year and will be returning again, hopefully bringing some friends along with them. We will be concentrating on early tomatoes but will be trying out some later 'maters as well.   Potatoes The customers have spoken. More fingerlings! Later in the season you will also find beautiful and great-storing yellow fleshed Satinas and Red Golds.   Perennials We offer field grown, potted plants most of which have medicinal uses and all of which make a beautiful addition to your garden. Echinacea, Comfrey, Rhubarb, Boneset, Althea, Mullein, Anise Hyssop and many others fill our medicinal herb garden.   Beets Like two vegetables in one, the beets offer not only their ruby colored roots but their greens are also excellent steamed or fresh.   Turnips The turnips we grow are best for fresh eating in salads but when boiled and mashed make an interesting alternative to potatoes.   Carrots We're sticking with the tried and true orange carrot. While not as colorful as some you'll love the taste from the first baby to the fall keepers.  Celery 2013 was our first year growing celery but it won't be our last. These were so good that our friend, Mr. Porcupine, ate the last third of them. This year they will be under 24 hour surveillance. Now Hiring!  Broccoli Yup. We've got that too. We freeze bagfuls and enjoy all winter long.   Brussels Sprouts Our family's favorite fall brassica. We roast them with miso, sesame oil, rice vinegar, garlic, and hot sauce. We can't get enough! Annual Medicinals We cultivate rows of calendula, chamomile, and tulsi. These herbs, along with the botanicals in our medicinal herb gardens, are used in our Farmers' Pharmacy salves, tinctures, elixirs,and teas. Stay healthy with local medicinals!   |
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File name: produce.shtml; version: Thursday 30 January, 2014 • ©2013 Woodsholm Farm
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