Our crops change with the seasons. As an example, not all varieties of apples are available at once. Early season apples like Annas and Gravenstein applesstart in August, and then we work all the way through Pink Ladies in late November.

Each year we try new crops to learn which will perform best in our soil and climate. The following are crops currently being grown on our farm.  Some are just test crops and we may have limited supply.

Orchard Crops

Apples:

Anders

This apple was discovered as a seedling in Soma, California. It is a medium to large fruit. It has a greenish-yellow base overlaid with generous red striping. It's crisp, white flesh is sweet with some tang and is flavorful. Excellent for eating, drying, baking and cooking.

Anna

This apple is from Israel. It has a red blush and a sweet, crisp, flavor. It will keep for two months in the refrigerator. Good for eating fresh or cooking.

Arkansas Black Twig

This apple originated in Arkansas around 1870. It's fruit is medium size. It's skin is red over yellow, deepening to purplish-red or almost black on exposed side. Very crisp flesh, firm, greenish-white, sharp flavor, improving with age. It is juicy and has a notable aroma. Many believe this is the ultimate in a tart apple. It's tannic juice adds kick to sweet or hard cider. An excellent keeper. It is used for fresh eating (if you like tart!), cooking, baking and cider.

Braeburn

This is a superb late season apple that came from New Zealand in 1952. Fruit is medium to large size with orangish-red blush over a green-yellow background. Quite tart, crisp and firm. The skin is then and disappears in your mouth. It is good for eating and makes a fabulous pie. It is more flavorful than a Granny Smith and has a cidery aroma. It rated high in fruit trials in Oregon and Washington. Used for eating fresh, baking and cooking. This apple stores well.

Fuji

Fuji apples were developed in Japan in 1962, but it's parentage has deep roots in American history going back to Ralls Janet named in 1793 by Thomas Jefferson. Once introduced Fuji quickly became California's favorite apple. It has a white flesh, is sweet, very crisp and has a fruity flavor. The flesh is fine grained. It is an excellent keeper and can retain it's firmness for up to a year in the refrigerator. It has a dull reddish-orange skin, and is sometimes russeted. It is good for cooking or eating fresh.

Gala

The apple came from New Zealand In 1965 (Kidd's Orange Red x Golden Delicious) It is a strikingly attractive apple. From a distance it almost looks like a peach. It is a grandchild of Cox's Orange Pippin. It has some of the aromatic qualities of the famous apple, but is very crisp and sweet without the tang of Cox. It is a wonderful dessert apple as it has a nice blend of sweetness and tartness with a rich flavor. Heavy red striping over golden skin, a beautiful apple. It is used for fresh eating and cooking.

Golden Delicious

This apple originally came from West Virginia in 1890. It is a long-time favorite for its sweetness and flavor. Fruit from the tree is much better than what you might be familiar with at the store. It is used for fresh eating, cooking and cider.

Gordon

This is a newer patented apple. It is well suited to our growing conditions. It has a red over green skin and is medium to large in size. It has a firm, crisp, fine texture. It is juicy, sweet-tart with good flavored white flesh. It also has good aroma. Excellent for fresh eating, baking and cooking.

Granny Smith

This apple came from Australia in about 1850. It is bright green in color. It is crisp, tart and an excellent keeper. It is excellent for eating fresh (if you like a tart apple!) cooking, cider and baking. It is our apple of choice for pies.

Gravenstein

This apple came from Germany or Denmark in 1790. It is very popular in California. The fruit is medium to large. The skin is thin, tender, greenish-yellow with broken stripes of red. The flesh is firm, crisp, juicy, flavorful and tart. It is good for eating fresh, and one of the best apples for pies, sauce and juice. Triploid.

Jonagold

This apple originally came from Geneva, New York in 1953. It has a superb flavor and is a connoisseurs' choice. This apple was developed as a cross between Jonathan and Golden Delicious. It is yellow with a red-orange blush. It has crisp cream colored flesh. It is a juicy, sub-acid, all-purpose apple. Good for pies or sauce and great fresh.

Jonathan

This apple came from New York prior to 1826. It's fruit is medium sized highly colored in sunny climates, striped red in cooler climates. The skin thin and tough; the flesh is fine and juicy. It's flavor is moderately tart and flavorful. It is one of the best dessert and pie apples. It is used for fresh eating, cooking, cider and baking.

Mollie's Delicious

This apple is a favorite Red Delicious-type apple. It is very large and has a light yellow flesh with a pleasant sweet flavor. It has a good aroma and is excellent quality. This apple stores well.

Pink Lady

This apple is hands down our family favorite for fresh eating. It is a newer hot climate apple from Western Australia. It is very crisp, sweet-tart, and has a distinct flavor. It is a good keeper. It's skin reddish-pink over green when ripe. It's white flesh resists browning when sliced.

Pink Pearl

This apple is originally from California. This is an unusual pink-fleshed, pearly-skinned apple that that has an aromatic firm flesh. It is tart to sweet-tart, depending on time of harvest. This isn't one of our favorite fresh eating apples, however it is superb used to make pink applesauce and attractive fruit tarts.

Red Delicious

This is a large striped red apple. It is harvested in the early fall. It's fruit is firm, sweet, crisp, and fine-flavored. A commonly found apple in supermarkets that many Americans are familiar with.

Red Fuji

Redder-skinned bud sport of Fuji. Sweet, very crisp and flavorful, excellent keeper.

Red Gravenstein

This apple originated in Washington. It was developed from the Gravenstein. It is similar only less tart. Crisp, juicy, flavorful, tart. Green with red stripes. Famous for sauce, cider and baking, also used fresh.

Peaches:

Babcock

A medium sized freestone peach with red cheeked skin. It has sweet, juicy white flesh. It is aromatic and is low in acid. It does well in taste tests.

Champagne

This is a vrey large round fruit with a light reddish blush. It has white flesh and is red near the pit. It has a smooth, melting texture and a well balanced fine sweet flavor. Flavor quality is excellent when picked firm ripe and held at room temperature for 3 to 4 days.

Donut

This peach is quite unique. It is a white-fleshed fruit with a sunken center shaped like a doughnut. It is sweet, with a mild flavor described by some as almond-like.

Elberta

A large fruit that is usually elongated. The skin is golden yellow blushed with red where exposed to the sun. It has a yellow flesh and is very rich and sweet. This is California's leading all purpose peach.

Frost

This is a medium to large sized fruit that is a delicious yellow freestone. Tastes much like an Elberta. It has a red blush over yellow skin. It has an excellent sweet flavor and is perfect for eating fresh or canning.

Rio Oso Gem

This fruit is an old time favorite. It is a large sized fruit that is a freestone. The flesh is firm, yellow and is red near at the pit. This is one of the best August ripening peaches and is excellent for eating fresh, baking pies and freezing.

Santa Barbara

This is a large fruit. It has a yellow skin with a red blush. It is a freestone with yellow flesh that is red near the pit. The flesh has a fine, melting texture that is both delightfully sweet and has an excellent peach flavor.

Persimmons:

Hachiya

This is the traditional variety that you probably grew up with.  They are shaped like a large acorn, and you have to wait until the pulp is very soft before you eat them.  These are the best variety for cooking.  Persimmon cookies . . . yumm!

Giant Fuyu

A very large, round and flat fruit. It has a shiny red-orange skin. It has a firm, crunchy, and smooth textured flesh and is non-astringent. You don't wait until these get soft like a Hachiya. They are yummy peeled and eaten fresh like an apple. Fuyus are one of our favorite fruits we grow.

Pomegranates:

Sweet

A large pink fruit. It's flesh color is light pink, not as deep as the Wonderful. Fruit is sweeter than the Wonderful and is juicy.

Wonderful

An extra large sized fruit. It has a glossy blushed red skin. The flesh is rich, red in color and juicy with a tangy flavor. This is the most well known Pomegranate.

Plums:

Late Santa Rosa

A large purple and crimson colored fruit with a blue bloom. The flesh is firm and is yellow to dark red near the skin. It has a rich, pleasing and tart flavor.

Santa Rosa

A large oval fruit with purple-red skin and a blue bloom. The flesh is firm and is yellow to dark red near the skin. It has a rich, pleasing and tart flavor.

Satsuma

A large, nearly round fuit. Is has a dark solid red skin. The fruit is firm, rather juicy, and has a dark red flesh all the way to the pit.

Berries:

Olallieberry

Olallieberries have an outstanding flavor, and are great for fresh eating, preserves or pies. They are a large shiny black and firm berry. They are sweet and not as tart as raspberries. We have 200 of this variety recently planted in front of our country farm store. We have a good blossom stand and expect a good crop this year.

Tomatoes:

We absolutely love tomatoes. This year we planted over 50 varieties, nearly all old fashioned heirlooms.

Amish Paste (*Seed Savers Exchange Project)

This Amish heirloom was discovered in Wisconsin. The fruit is a tear drop shape very much like an ox heart.  The fruit is juicy and has great flavor. It simmers down to an excellent sauce or a paste very easily.

Amy's Sugar Gem

A red cherry sized tomato that tastes like eating candy off the vine.  This tomato is Joy's favorite :-).

Aunt Ginny's Purple

This tomato originated in Germany. It has potato leaf foliage and the plant gets quite large. It yields 1 pound, deep-pink tomatoes that are smooth with little cracking and an unforgettably rich and sweet taste. Many people compare the flavor to a Brandywine.

Aunt Ruby's German Green (*Seed Savers Exchange Project)

This tomatoe originated in Greenville, Tennessee. It is a large beefsteak variety and fruit can weight a pound or more. It has a sweet juicy flesh and a refreshing spicy flavor. Fruits are best picked by feel, not sight. When soft to the touch, they are ready.

Aunt Ruby's Yellow Cherry

This is an heirloom variety that yields 1 inch fruit. They are a round, yellow cherry tomato with a fruity tart flavor.

Basinga

The origin of this tomato is unknown. Basinga, even when fully ripe is a true yellow instead of a deep gold color that many heirlooms develop into. It is also unusual in that it is yellow throughout its growth cycle. The fruit is large and most measure about 4 inches in diameter and are globe shaped. If you like a mild sweet flavor this is the tomato for you.

Believe it or Not

This tomato is very large and can reach up to 2 pounds in size.It is bright red in color and has an excellent sweet juicey flavor. This makes a wonderful sandwich or slicing tomato.

Big Beef

This is a de-hybridized version of an American favorite. The fruit is large and juicy with an old-fashioned hearty beefsteak flavor. The juice is sweet. The fruit weighs 1 pound and is round to globe-shaped. Big Beef slices up perfectly for big sandwiches.

Big Boy

This is one of only two hybrid varieties that we grow. It was first introduced by Burpee in 1949. It has good size, a wonderful aroma and a rich flavor. It matures much earlier than most of our heirlooms and lets us offer an early season tomato before our heirlooms come into production

Black Krim

Black Krim are a dark brown red in color. They are large in size, and very richly flavored with just a hint of saltiness. Their color is darker in hot weather. They are an heirloom from the Black Sea area of Russia.

Brandywine (*Seed Savers Exchange Project)

Brandywine is probably one of the most popular heirloom tomato varieties in production. Fans describe the taste as sweet, tart, winey, robust, mouthwatering and complex. It is an Amish potato leaf variety and dates back to the 1880’s. It is a beefsteak variety and the fruit can get quite large, weighing from 1 to 2 pounds. It can be somewhat difficult to grow and has relatively low yields of fruit that are deep pink in color.

Brandy Boy

Brandy Boy is a hybrid Brandywine that corrects some of the growing difficulties we have with the original heirloom. This is one of the very few hybrid tomatoes that we grow. It produces large pink fruits that measure up to 5˝ inches across. The fruit has the rich, tangy-sweet taste of Brandywine.

Caspian Pink

A Russian heirloom from the area between the Caspian and Black Seas. It is a large beefsteak variety that is pink in color. It has a sweet rich flavor and is sometimes compared to a Brandywine.

Celebrity - Hybrid

A consitent producer for us of early season tomatoes. Great tasting flavorful firm medium sized fruit with modern round shoulders.

Cherokee Chocolate

Similar to a Cherokee Purple however their color is a dark crimson red with shoulders that are brownish-black. They have excellent flavor and flesh texture. Sweet, slightly tart, firm but very juicy flesh. Nice slicer.

Cherokee Purple (*Seed Savers Exchange Project)

This tomato was said to be grown by the Cherokee Indians and is more than 100 years old. It has a deep, rich, smoky, and sweet taste. It is a deep pink in color, with a purple tint and green shoulders. It is a sprawling Plant that produces ˝ to 1 pound fruits. The shape is flattened and slightly pleated fruit. We have grown Cherokee Purples that are as large as your opened hand!

Dagma's Perfection

A very elegant pale yellow fruit with delicate light red striping. They are slightly flattened in shape. They are very flavorful with subtle hints of lime and tropical fruit.

Diener

Druzba

This tomato is a Bulgarian heirloom. “Druzhba” means friendship in Bulgarian. The fruit is deep red in color, and is generally blemish free. It has a robust taste that is sweet-tart and balanced. The fruit is smooth, round, juicy, and weigh 8 to 12 ounces.

Dr. Wyche's Yellow

Most people believe yellow tomatoes are bland. This variety is definitely an exception. Its deep rich taste competes well with the red and pink varieties, and is one of the best yellow varieties in production. It is named after Dr. Wyche, the fellow who originally propagated it. As the story is told, he lived on a mountainside, and fertilized his garden with manure from a nearby zoo. His gardens were reported as being very lush. Dr. Wyche’s Yellow is a beefsteak heirloom. The golden fruit is slightly flattened, smooth and blemish-free. The flesh has a meaty dense interior and few seeds.

German Pink (*Seed Savers Exchange Project)

This tomato variety is from Bavaria.  It has a full sweet flavor and is excellent for canning and freezing.

Great White

A beautiful, large white beefsteak tomato with a sweet flavor and lots of juice.

Green Zebra

This is one of the most visually charming tomatoes currently in production. When mature it has green stripes against an amber yellow background, reminiscent of a zebra. The flesh is bright neon green in color, and has an invigorating lemon-lime flavor. Most people describe the taste as sweet and tart at the same time. The fruits grow in 2 inch round clusters. Green zebra is wonderful tomato to liven up salads and appetizer trays.

Hillbilly

Hillbilly is an heirloom beefsteak tomato originally from West Virginia. It produces 1 to 2 pound fruit that is heavily ribbed. It is orange-yellow in color with red mottled skin and red streaks inside. It is very sweet and has a fruity flavor. It is attractive served in big slices.

Isis Candy

This is a small gold cherry tomato with red marbeling. It has a rich, fruity, very delicious flavor.

Jaune Flamme

This is a French heirloom. It is a small unusually colored tomato with a very big taste. The skin is orange and the interior flesh is red, very much like a blood orange. The flavor literally bursts in your mouth, and is anything but bland. The fruit is small and golf-ball sized that are borne in clusters. They are very attractive in salads and make a great flavored sauce.

Jelly Beans - Hybrid

These small tomatoes are oblong in shape and look like a jelly bean. They are brilliant red in color , bite sized, and have a fantastic flavor.

Kellogg's Breakfast

This is our favorite of the orange beefsteak heirlooms. It is juicy, meaty, and has a fantastic sweet and tangy flavor. An added bonus is that is has thin skin. Its origin is in West Virginia. The fruit is a vibrant deep orange in color, and is mostly blemish free. The fruit weighs in at about 1 pound, though we have had them get much larger. The inside flesh and juice has the same bright orange color as orange juice.

Marianna's Peace

This large dark pink tomato is fast becoming a favorite across the country. They are large and can weight from 1 to 2 pounds. They are pink-red beefsteak type fruits have a luscious, full tomato flavor. Just the right balance of acidity and sweetness.

Marmande

This variety is originally from France. Marmande is an extremely flavorful, meaty tomato.. It is very attractive, and has a deep red color. They are wonderful sliced or stuffed.

Mortgage Lifter Radiator Charlie's

This tomato variety was developed by M.C. Byles in the 1930s. He owned a radiator repair business located at the foot of a steep hill, on which trucks would often overheat. Thus he earned the nickname of "Radiator Charlie". He planted four varieties of the largest tomatoes he could find. He cross pollinated them over several years. After six years he ended up with a stable variety. He sold his tomato plants for one dollar each during the 1940’s, and used the proceeds to pay off the mortgage on his house in only 6 years. That is how the variety earned the name “Mortgage Lifter”. Some accounts state that each spring, gardeners drove as far as 200 miles to buy Charlie’s tomato plants. The fruit is large, slightly flattened, and pink-red in color. The fruit ranges in size from 8 ounces to more than 3 pounds. Our largest so far weighed in at 2.25 pounds. They are meaty and mild in flavor. It is a firm fruit and keeps well compared to other heirloom varieties.

Mule Team

A well balanced all purpose tomato. Medium sized with a traditional tomato look.

Nebraska Wedding (*Seed Savers Exchange Project)

Beautiful 3-4" round fruits with shiny orange skin and orange flesh. They are very meaty. Their shoulders are always smooth and almost never crack. Well-balanced flavor.

Northern Lights

A stunning bi-color tomato. It has a luscious sweet flavor and beautiful golden yellow exterior with a red blush on the blossom end that radiates to the center.

Old Virginia

A very large, red, very meaty tomato with few seeds. Outstanding sweet, intense flavor. From the Shenandoah Valley of Virginia.

Olena Ukrainian

A huge, beautiful pink beefsteak tomato which can weigh up to 2 pounds. Outstanding flavor. From Olena Warshova, Odessa, Ukraine.

Orange Russian

This tomato was developed by Jeff Dawson, crossing a Russian 117 and a Georgia Streak. The fruit is large and weighs 1 to 2 pounds. It is heart shaped, yellow-orange in color and has a pink blush. It is very meaty and has a red center. The flavor is excellent and well balanced.

Pineapple

This is one of our favorite heirloom varieties. It is a Large yellow beefsteak type with red streaks. The flavor is wonderful, rich, fruity and sweet

Red Fig (*Seed Savers Exchange Project)

This tomato has been grown in American gardens since the 18th century.  They are a small pear shaped tomato great for fresh eating.  They were used as a substitue for figs years ago by gardeners who would pack away crates of dried, perserved tomatoes for winter.

Sugar Snack - Hybrid

This is a hybrid cherry tomato variety. It has attractive 3/4" fruits that are deep red and hang in long clusters like grapes. Sweet and a great complement for hors devours, salads or for snacks. Once you get started … it’s hard to stop!

Sun King - Hybrid

A large rich tasting tomato with a deep red coloring and smooth shoulders. It is a meaty fruit which is mild and sweet flavored.

Sunset's Red Horizon

This heirloom is a native to Southern Russia. It has large, 4 to 6-inch sized fruit. They are red, meaty and ox heart-shaped. They are a delicious tomato with fantastic tomatoey flavors.

Sweet 100 - Hyrbrid

This variety produces a scarlet, cherry-sized fruit. They are borne in long clusters. They burst with a sweet sugary flavor. They are time consuming to harvest, but well worth the effort. They are so sweet and juicy they frequently split shortly after picking. This variety is the most popular tomato we grow for snacking or salads.

Sweet Baby Girl - Hybrid

Extra flavorful and sweet dark red fruit which grows in long clusters. Great for snacking or salads. 

Sweet Gold - Hybrid

Bright yellow gold cherry type tomato. Adds great color and variety to salads.

Tomatillo

Also known as a husk tomato due to it's papery wrapper. It is a Mexican heirloom popular in Latin American Cuisine.

Wins All

Wins all produces mouth watering blemish free rose-pink fruit. The taste is sweet yet tangy and the fruit is firm and juicy. It has an outstanding true “tomato” flavor. It was named in 1925 as a result of a public naming contest. The fruit average 1 to 2 pounds. We haven’t had good success with this tomato, but will continue to try it in on our farm, the fruit that we did have was excellent.

Wolford's Wonder

A big tomato contest winner was grown by a fellow named Max Wolford. This tomato is the progeny of that contest winner. The fruit is firm, heart shaped and nicely sized at 4 to 5 inches. They have thick, pink-red skins, but few seeds are a nice offset. The fruit is exceptionally juicy and is tastes wonderful.

Yellow Pear

This variety was historically used to make preserves. We love to use them in salads and on appetizer trays. They are mild in flavor and occasionally sweet depending upon our weather. It has been documented as a pre-1800 variety. The fruit is a deep gold in color when fully ripe. The fruit is fairly small, pear shaped, and grows in clusters.

Zogola

This very pretty heirloom variety is from Poland. It has some fluting on the shoulders and is crimson red in color. It is a beefsteak variety and weighs in over 1 lb. It is luscious, brimming with juice and has a sweet, full flavor.

Summer Produce

Basil
Chives
Cilantro
Dill
Lemon Balm
Mint
Sage
Rosemary
Lavender (Grosso and Royal Velvet)

Onions

Candy

Indian Corn

Dried Ornamental

Acorn

Acorn squash has an orange yellow flesh. The flavor is sweet and nutty with a smooth texture. For best sweetness wait at least 2 weeks after harvest before you eat them. These are quick and easy to prepare. Slice in half, scoop out the seeds, place halves face down on a plate, place in a microwave and zap them on high until fork tender. Flip them over and fill the center with butter, brown sugar or maple syrup. Eat them right out of the shell. Yum!

Blue Ballet

A smaller version of Blue Hubbard with a sweet bright orange fiber-less flesh that stores well.

Blue Hubbard

This squash was likely used by your great grandmother and is a fall tradition still today in New England. Finely textured, yellow-orange flesh that is medium sweet and medium dry with very hard rind.

Black Forest (Buttercup)

Black Forest is a Kabocha type button-less Buttercup. It has a deep orange fiber less flesh. It is medium dry with a rich sweet flavor. Buttercups become sweeter after a few weeks, so don’t be afraid to store this one. Stores well.

Butternut

Butternut has the longest storage potential of all squash varieties. The longer you store it, the sweeter and nuttier the flavor becomes. The flesh is orange, smooth textured and has a unique sweet flavor, particularly after 3 months storage. Will easily store in a cool place through January. This squash is commonly used for pies and is terrific as a stand alone entree.

Carnival

Isn't it attractive?!? The best part is that it tastes as good as it looks. It will store for several months and still maintains excellent eating quality. The flavor is somewhere between an Acorn and Delicata. Yummy!

Delicata

Delicata is one of our favorite winter squashes. They aren't big, but they make up for it in flavor. Delicata has a very sweet light orange flesh. Excellent for stuffing and baking. Prepare as you would an Acorn and eat right out of the shell.

Lakota

Lakota is a Native American heirloom variety squash, which was long lost to cultivation and has been recently rediscovered. It was highly prized by the Sioux Indians. It is as colorful as an Indian blanket with the baking quality of Hubbard squash. It has a fine-grained orange flesh that is rather neutral in flavor. We prefer this squash as an ingredient rather than a stand alone entree.

Orange Hubbard

This squash was popular around the turn of the century, and is was a staple for the fall and winter pantry. Very similar to a Blue Hubbard. It is finely textured and has a yellow-orange flesh that is medium sweet and medium dry with very hard rind.

Orange Magic

This is a baby Hubbard. It has a delicious nutty orange flesh, and comes sized right for single meals or recipes.

Pink Banana

A delectable squash that is a superb keeper and makes a sensational pie. The flesh is finer grained and sweeter than a standard pumpkin, and your family will rave at the difference. When found commercially at the grocery store you generally see this sold in chunks covered with clear plastic wrap instead of whole. Instead of pumpkin pie for holidays, we traditionally ate squash pies made by Great-Grandma Barlogio using Pink Banana Squashes.

Red Kuri

Red Kuri is a teardrop-shaped “baby red Hubbard” style fruit. They have a smooth-textured flesh. They are good for pies and purees because specks of skin (being red) will not show. Also know as Orange Hokkaido.

Small Wonder Spaghetti

This variety of Spaghetti Squash is smaller and perfect for a family meal. The flesh is a bit darker in color, is high in vitamin A and has a mild buttery taste. Good keeper.

Spaghetti

Spaghetti Squash makes a delicious pasta substitute. Prick the fruit with a fork all over, boil or bake until tender. Then scoop out the "spaghetti" and serve with sauce, butter or chilled in salads. Good keeper.

Sweet Dumpling

Sweet dumpling winter squash are a round dainty perfect single serving size. It has a very sweet, tender golden orange flesh and is terrific for an individual stand alone entree or for stuffing. Very similar in taste to the Delicata. If they don't sit perfectly level just trim a bit of the bottom off before baking.

Brown Sugar Squash

Step aside Delicata - this squash is our new family favorite. The yellow-orange flesh has delicious sweet, nutty flavor and dry texture. Great for stuffing and nice sized for individual servings. It's a bit smaller than the Delicata, but the concentrated sweetness and flavor makes up for the small size.

Sweet Meat

Flesh is finely textured, with a sweet, delicious flavor. Sweet Meat is not commonly found in California but is one of the most popular winter squashes for eating.

Turban Squash

An old time favorite for traditional fall decorating. The red color will deepen as the fall progresses. It can be eaten and is terrific stuffed with meat loaf. Sadly today it's cooking qualities are overlooked and it is most often used as a decorative gourd.

Pumpkins

Baby Bear

One of our favorite pumpkins! Long handles and just the right size for little hands. This pumpkin is excellent to use for an individual “pumpkin bowl” to serve soups, stews and chili. The seeds are semi-hull-less and are excellent roasted.

Baby Pam Sugar Pie

Sugar Pies are the modern baking pumpkin. If you want to bake pies, and want a pumpkin instead of squash, this is the pumpkin for you! The skin is very thin, the flesh is sweeter and substantially finer grained than a jack-o-lantern type pumpkin (they were bred for thick rinds and stability when carved - not eating!). It is also quite dry which makes for a more stable pie. We guarantee you'll be delighted with the results.

Cinderella

Cinderella Pumpkins are a unique French heirloom whose correct name is Rouge vif De Etampesť. The source of their nickname it that they resemble the pumpkin that Cinderella's Fairy Godmother transformed into a carriage. This pumpkin is recorded as having been the variety cultivated by the Pilgrims and served at the second Thanksgiving dinner. This is our favorite pumpkin variety. There is something magical about them. Cinderellas make a delightful decorative accent for the fall season, but additionally their flavor is good for any pie or winter squash recipe.

Cushaw Greens and Golds

The look like a bowling pin and have a long neck. Some are straight, some are crooked. They come in different color combinations. Some are cream with gold stripes, others are cream with green stripes. Much of their coloring depends upon the amount of heat we get in the summer months. They have a lightly golden flesh. They are good as an ingredient, or excellent just plain with butter. We like to use them as a mashed potato substitute. They have a very refined pleasing texture, and as a bonus are a good keeper.

Halloween in Paris

A French pumpkin that is yellow all the way through and has good taste for cooking. It can be a bit on the watery side, so be sure to concentrate your puree before adding it to your recipe.

Jarrahdale

This is a native of Australia whose strain has been preserved by amateur seed savers. Even so it is difficult to find. The golden-yellow flesh is medium sweet, string-less and is a very good quality for baking. It is desired for fall decorating due to it's unusual slate-green color, deep ribs and drum shape.

Lil' Pump-ke-mon

Aren't they cute! A fun mini pumpkin that you can actually eat! The unusual colors make for fun fall decorating.

Long Island Cheese

This heirloom is widely remembered as a great Pie squash by people in the New York & New Jersey area. It was prominently used through out the 1800's. Its coloring and flattened shape suggests a wheel of cheese - thus the name. It has a deep orange moderately sweet flesh and a long storage life (up to a year out of direct sun!).

Lumina

Lumina Pumpkins are a ghostly white on the exterior, but have an orange interior flesh, which makes for a fun spooky effect when they are carved and a candle is placed inside. Don't stop there though! They have a delicious flavor and are excellent baked into a pie.

Queensland Blue

An Australian variety introduced to the U.S. in 1932. It has a deep ribbing with a buttercup shape. It is very similar to a Jarrahdale. It has good baking quality and stores well. It makes a great addition to a decorative fall display. Decorate now - eat it later!

Valenciano

This pumpkin is fun for fall decorating, and when you are through it is suitable for pies. It is similar to a Lumina in color, but has the desirable flattened and deeply ribbed style of a Cinderella. The flesh is very light in color - nearly white. Be prepared if you are expecting traditional orange! It makes an unusual looking pie. It can be a bit stringy and often is high in water content, so you might want to consider pureeing it and reducing it before using it in your favorite recipe.

Dipper Gourds growing on an arbor

Dried Gourds:

Apple
Baby Bottle
Basket
Birdhouse
Corsican Drum
Egg
Kettle
Long Handled Dipper
Penguin
Snake
Speckled Swan

Decorative Gourds:

Autumn Wings
Bi-color Pear
Crown of Thorns
Small Spoon
Speckled Swan
Warted Mix

Our Favorite Family Recipes

Here you will find a collection of our favorite family recipes, all using produce that we grow. Many of the recipes have been handed down for generations in our family. We hope you enjoy them as much as we have!

Aunt Jani's Backyard Apple Tree Cake

2 cups wholewheat flour
ÂĽ cup wheat germ
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
½ tsp nutmeg
1 tsp vanilla
4 cups peeled, cored and diced tart apples
1 cup sugar
1 cup packed brown sugar
½ cup oil
1 cup chopped walnuts
2 eggs beaten

Mix flour, wheat germ, soda, cinnamon, salt and nutmeg. Set aside. In large bowl, combine apples, sugar, oil, walnuts, eggs and vanilla. Add flour mixture into apple mixture and blend well. Turn into greased 13" x 9" x 2" baking pan. Bake at 350° for 50 minutes.

Frosting: Combine ½ cup butter, 1 cup powdered sugar, 1 8-oz package cream cheese and 2 teaspoons of vanilla. Pour over hot cake.

Nani's Apple Crisp

½ cup sugar
½ cup brown sugar
1 stick butter
1 cup flour
4 cups apples cored and sliced
ÂĽ cup water
1 tsp cinnamon
2 or 3 handfuls of oats

Placed sliced apples in a 8" x 8" buttered dish. Sprinkle with cinnamon. Add water. Mix sugar, butter and flour together. Sprinkle over apples. Bake at 350° for 40 minutes.

Sunday Supper Apple Pie

6 to 8 medium tart pie apples (peeled, cored & sliced)
Âľ cup to 1 cup sugar
ÂĽ cup flour
2 tbsp butter
½ tsp cinnamon
½ tsp nutmeg
dash of salt
1 prepared 9" two crust pie shell

Place sliced apples into mixing bowl. Combine sugar, flour and cinnamon and add to apples. Stir gently with a rubber spatula until all apples are coated with mixture. Fill a prepared 9" pie shell. Dot with butter. Cover with top crust. Slice vents and flute edges. Bake in oven at 400° for 45 - 50 minutes until top crust is golden brown and juice bubbles through the vents. Part way through you might want to make an aluminum foil ring and loosely mold around outer edge of crust to prevent over browning.

Becky's Butternut Enchiladas

1 large Butternut squash cooked and mashed
1 stick butter
2 ears of corn roasted and kernels removed from cob
(you may substitute 1-½ cups cooked frozen corn)
1 heavy pinch cumin powder
salt & pepper to taste
1 dozen corn tortillas
green taco sauce
sour cream
2 tbsp vegetable or olive oil

Roast corn ears and remove kernels. Cook and mash the Butternut squash. Place it in a saucepan with one stick of butter. Add the corn and seasonings. Heat thoroughly. Heat the oil in a skillet and lightly cook the corn tortillas. Spoon hot squash mixture into corn tortillas. Roll / fold into thirds with seams underneath. Top with a drizzle of green taco sauce and garnish with a dollop of sour cream. Serve warm.

Great Grandma Helen's Squash Pie

2 cups cooked and mashed Pink Banana squash
Âľ cups sugar
2 eggs, well beaten
½ tsp cinnamon
½ tsp salt
½ tsp nutmeg
ÂĽ tps ginger
2 cups milk
2 9-inch unbaked pie crust shells

Preheat oven to 450° . Mix squash, sugar, eggs, cinnamon, salt, nutmeg and ginger. Beat with an egg beater. Add the milk and beat until well mixed. Pour into two 9 - inch shells. Bake at 450° for 10 minutes and then turn heat down to 325° for 30 - 40 minutes. Bake until knife inserted in the middle comes out clean.

Old Fashioned Punkin' Pie

2 cups cooked and mashed pumpkin
Âľ cups sugar
2 eggs
1 tsp cinnamon
½ tsp salt
½ tsp nutmeg
½ tsp ginger
ÂĽ tsp cloves
1-2/3 cups milk or light cream
1 9-inch unbaked pie crust shell

Preheat oven to 425° . Beat eggs slightly with mixer. Add and beat in remaining ingredients. Pour into 9 inch unbaked pie shell. Bake for 15 minutes. Reduce temperature to 350° and bake for an additional 45 minutes. Bake until knife inserted in the middle comes out clean. Cool and serve with whip cream.

Trail Ready Toasted Pumpkin Seeds

2 cups pumpkin seeds
1 tbsp oil (corn, sunflower)
1 tbsp butter (or margarine)
1 tsp Worcestershire sauce (optional)
1-2 tsp salt

Separate the seeds from pumpkin pulp. Don't wash them, just pull the fibers and excess pulp off. In a bowl coat seeds with oil, butter, Worcestershire sauce and salt. Spread and bake on a baking sheet at 225° F until seeds are golden, crisp and dry, about 1 hour. Stir frequently to prevent scorching. Cool and enjoy!

Lazy Evening Pumpkin Soup

1 cup cream
1 onion, thinly sliced
1 bay leaf
1 cup chicken broth
1 cup pumpkin, cooked and mashed
1- ½ tbsp melted butter
1- ½ tbsp flour
½ tsp salt
dash of pepper

Combine milk, onions and bay leaf in saucepan. Slowly bring to a boil. Strain, then combine strained ingredients with chicken broth and mashed pumpkin (save the milk). In a separate pan, make a roux by combining the butter and flour and cooking over low heat for 5 minutes. Add milk mixture to roux slowly and whisk until the soup is smooth. Season with salt and pepper. Simmer for 5 minutes to bring out the flavors.

Harvest Time Pumpkin Cookies

1 cup flour
½ cup quick oats
½ cup shredded coconut
2 tbsp Wheat germ
½ tsp baking soda
ÂĽ tsp salt
½ cup softened butter
½ cup firmly packed brown sugar
½ cup sugar
1 egg
1 tsp vanilla
Âľ cup cooked mashed pumpkin
½ cup chopped nuts
½ cup raisins

Combine flour, oats, coconut, wheat germ, baking soda, cinnamon and salt. Cream butter and sugars in large mixer bowl. Add egg and vanilla, beat until fluffy. Add dry ingredients alternately with pumpkin, beating well after each addition. Stir in raisins and nuts. Drop by rounded tablespoon onto lightly greased cookie sheet. Spread with metal spatula to 3/8” thickness. Bake in 350° F oven for 15 to 20 minutes or till lightly browned. Cool on racks. Makes 2 dozen cookies.

Fall Bounty Pumpkin Bread

3 cups flour
½ tsp baking powder
1 tsp baking soda
1 tsp ground nutmeg
1 tsp ground cloves
1 tsp ground cinnamon
½ tsp salt
3 cups sugar
1 cup vegetable oil
3 eggs
2 cups cooked mashed pumpkin
1 cup raisons
1 cup nuts

Preheat oven to 350° . Grease a 10 inch fluted tube pan or two 8 x 4 loaf pans with unsalted shortening and dust with flour. Sift flour, baking powder, baking soda, nutmeg, cloves, cinnamon and salt. In another bowl put sugar, oil and eggs and stir until blended. Stir pumpkin into egg mixture. Gradually add sifted dry ingredients to egg mixture, stirring well after each addition. Fold raisins and nuts into batter. Pour batter in pans. Bake 1-¼ hours (For loaf pans, decrease by 15 minutes.) Cool on a rack for 10 minutes. Remove from pans. Freezes well.

Yummy Pumpkin Pancakes

2 cups Bisquick
2 tbsp brown sugar
2 tsp cinnamon
2 eggs
1 can (12 oz.) evaporated milk
½ cups cooked mashed pumpkin
2 tbsp vegetable oil
1 tsp vanilla

In a bowl, combine Bisquick, brown sugar and cinnamon. In another bowl, combine the eggs, milk, pumpkin, oil and vanilla. Stir into dry ingredients and mix well. Pour batter by 1/2 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with butter and maple syrup.

Mandy's Magic Pumpkin Pie

1 unbaked pie shell
2 cups pumpkin
1 (15 oz) can sweetened condensed milk (not evaporated!)
1 egg
½ tsp nutmeg
½ tsp ginger
Âľ tsp cinnamon

Blend together and pour into pie shell. Bake at 375° F for 50 minutes. Cool. Refrigerate at least 1 hour.

To everything there is a season. Our Central Coast has a diversity of contrasting geography and subclimates. During the summer our days are hot, dry and still.  We are close enough to the coast however, that during the summer afternoons our farm enjoys the cool, moisture-laden breezes that come from the ocean.

May
Dried gourds, honey

November
apples, decorative corn, corn shocks, decorative gourds, dried gourds, honey, pears, persimmons, pomegranates, pumpkins, wheat sheaves, winter squash