We grow a lot of "boring" veggies on our farm...shell peas, bi-color corn, orange pumpkins, red radishes...because we don't have to talk our customers into buying them! Our true joy comes from growing and eating heirloom varieties~ the colors, the flavors, the diversity. Even if we have to just eat them ourselves, we will continue to try to peddle those funny looking vegetables!
Romanesco Broccoli- "The texture is more tender than cauliflower, making it suited to raw use as crudités. Romanesco broccoli has a milder flavor, more creamy and nutty, and less bitter, than conventional broccoli or cauliflower." I love the pattern of it...it actually is a fractal / Fibonacci number design! Plant, Farmers, Nature, Seed, Gardens, Gardening, Spiral, Fractals, Edible Flowers
Romanesco broccoli, first documented in Italy in the sixteenth century. We grow this every year and if we are lucky, at least ONE person will buy it!
Beet ‘Chioggia’ This is a well known Italian heirloom variety for when cut, it has concentric rings of red and white. I was hesitant to offer it being I’ve read reviews where people are disappointed in the flavor which is mild compared to other varieties. Of course some people have milder tastes, and it is a pretty variety.
Seed Savers Exchange is a non-profit organization dedicated to saving and sharing heirloom seeds. Excellent seed source for midwest growers.
Cherokee Purple Tomato: It was one of the first of the “black” color group of tomatoes. It is also unusual in being extremely popular for the sake of its flavor, instead of only its unusual color. Extremely sweet with low seed count, it’s taste says to rival the Brandywine.
Eggplant ‘Rosa Bianca’ This Italian heirloom is very well known. It is white shaded with purple. Beautiful and delicious!
Grilled Pattypan Squash Toss squash with olive oil, salt and pepper. Grill over medium-high until charred in spots, about 8 minutes.
Long Island Cheese Squash (Cucurbita moschata) East Coast heirloom long remembered as a great pie squash by people in New York and New Jersey. Introduced in 1807 by Bernard McMahon of Philadelphia. Named for its resemblance to a wheel of cheese. Flattened, ribbed, buff-colored pumpkins average 6-12 pounds. Sweet deep orange flesh. Good keeper. 90-100 days