Other Produce

Cucumbers

“Your cucumbers are the best!” say our customers at the Farmer’s Market. In fact, a few of them eat only our sweet cucumbers. What is the secret? These sweet cucumbers are fresh and are a special variety which never develops seeds. They are small, crunchy, very sweet and have very thin skins, which means they don’t need to be peeled. Because we don’t spray our products with anything toxic, they are perfectly safe to eat as they are. We wrap these sweet cucumbers in plastic because of their thin skins, otherwise they lose moisture and crunchiness very quickly.

Rhubarb

We produce small quantities of rhubarb stalks in compost, primarily to be able to take something to market before our peppers come in. Why is it green? is a question we frequently get asked. We are told by plant breeders that originally rhubarb was green. Later, when marketing experts got involved, it was hybridized to produce mostly red stalks because they sell better...! The flavor is the same. The important feature to check for is the firmness of the stalks: it is a sign of freshness.

Mioga

The flower of a Japanese form of ginger, this delicacy is used raw and cut up thinly as scallions to flavor soups and salads. Our Japanese customers are always delighted and surprised to see us carry this item during its very brief season from mid-July to mid-August.

Gem Squash

Initially brought to us by our friend Janet from Zimbabwe, we put in a few plants every year for the delight and pleasure of our South African customers. These seeds grow and grow and produce a very big plant which covers everything! The squash itself looks like a small tennis ball. Initially it is green and then, as it matures it turns orange. It is edible at all stages. The ‘experts’ recommend cutting them in two, steaming, add a little butter and scoop the inside to eat. The skins are hard.

Zapallito Redondo (Little round squash)

A native of Argentina (same as Karin), this squash is a staple in that country. It resembles a zucchini but is a little heavier, sweeter and more flavorful. It can be used the same as a zuchinni, it is great in ratattouille and does very nicely on the grill with a little olive oil. (Also see recipe page for special Argentinian dish ‘Zapallitos Rellenos’.)