Kitchen Garden

The heirloom open-pollinated kitchen garden is situated just uphill of the orchard on a flat outcropping overlooking one of the creeks.  We start the majority of our plants from seed ourselves, in our recently constructed greenhouse.  Our soil composition at the top of the slope is less than ideal, so most of the vegetables and herbs are grown in raised beds that we’ve constructed from locally grown redwood.

Kitchen garden in mid-summer

Kitchen garden in mid-summer

There are so many heirloom varieties of fruits and vegetables that it’s impossible to grow them all, so each season we pick a few of our favorites to grow, but also leave a little room to try something new.  This year there will be a few newcomers to the kitchen garden.  For the first time we’ll be growing salsify, Daikon radish, and rutabagas, along with some new (to the farm) varieties of winter squash, and eggplants.

We’ll also be planting luffa gourds for the first time this year, with the hopes of using some of the luffa, along with our goat’s milk, honey, and herbs, in some goat’s milk soaps.

Our hens love to help prepare the garden beds before planting

Last year we experimented with grafting heirloom tomatoes to disease resistant rootstocks, and were so impressed with the results, both in yield, and in vigor, that we’ll be grafting all of our tomatoes this season.

So without further ado, the vegetable varieties we’ve selected for 2013 will include:

Artichokes: Green Globe, and Violetta di Romagna



Asian Greens:  Red Komatsuna, Mizuna (Green, and Purple), and Tatsoi

Beans (Bush): Maxibel (Green), Roc D’Or (Yellow Wax), and Purple Queen (Purple)

Beans (Pole): Scarlet Runner, Spanish Musica, and True Red Cranberry

Beets: Bull’s Blood, Chioggia, and Golden

Golden Beets

Golden Beets

Broccoli: Calabrese

Carrots: Danvers, and Scarlet Nantes

Chard: Golden, Fordhook Giant, Rhubarb Red

Collard Greens: Vates

Cucumber: Armenian, Delikatesse, Homemade Pickles, and Japanese Climbing

Eggplant: Casper, Listada de Gandia, Little Fingers, Long Purple, Rosa Bianca, and Rosita

Eggplant - Rosa Bianca

Eggplant – Rosa Bianca

Endive: Très Fine Maraîchère

Gourds: Birdhouse, and Luffa Gourd

Kale: Dwarf Blue Curled, Nero Di Toscana, and Russian Red

Russian Red Kale

Russian Red Kale

Leeks: Blue Solaise, Carentan, and Giant Musselburgh

Lettuce: Cimmaron, De Morges Braun, Forellenschluss, Gentilina, Green Rapids, Lolla Rossa, Red and Green Oak Leaf, Rouge d’Hiver, and Sanguine Ameliore

Forellenschluss Lettuce

Forellenschluss Lettuce

Melon: Hearts of Gold

Mustard Greens: Garnet Giant, and Southern Giant Curled

Onion: Walla Walla

Parsnip: Half Long Guernsey, and Javelin

Peas: Oregon Sugar Pod II (snow), and Progress #9 (shelling)

Peppers: Ancho Poblano, Corno di Toro Giallo, Corno di Toro Rosso, Hinkelhatz, Purple Beauty, Bulgarian Carrot, Jalapeño (Traveler Strain), Pepperoncini, Pimento de Padrón

Potatoes: Butterfinger, German Butterball, Purple Majesty, and Russian Banana

Heirloom Potatoes

Heirloom Potatoes

Radish: Japanese Minowase Daikon, Cherry Belle, French Breakfast

Rutabaga: Collet Vert

Salsify: Mammoth Sandwich Island

Spinach: Bloomsdale, and Monstreux de Viroflay

Sorrel: Red-Veined

Red-veined Sorrel

Red-veined Sorrel

Squash (Summer): Crookneck Early Golden, Striata D’Italia, Black Beauty, Golden Zucchini, and Tromboncino

Squash (Winter): Amish Pie, Australian Butter, Boston Marrow, Butternut Rogosa Violina ‘Gioia’, Delicata, Galeux d’Esyines, Greek Sweet Red, Jumbo Pink Banana, Long Island Cheese, Musquee de Provence, Queenland Blue, Sweet Fall, Vegetable Spaghetti, and Winter Luxury

Assorted Heirloom Winter Squash

Assorted Heirloom Winter Squash

Tomatillo: Verde, and Purple de Milpa

Heirloom Tomatoes: Argentina, Azoychka, Beam’s Yellow Pear, Black Pear, German Orange Strawberry, Pineapple, Russian Persimmon, Salisaw Cafe, Opalka, and Stupice

We’re looking forward to seeing what this year’s harvests will bring

In addition to the vegetables, the herb garden will be well stocked too.

Genovese Basil

We’ll have plenty of Genovese basil ‘nufar’, rosemary, sage, lemon thyme, garlic chives, and oregano, in addition to parsley, dill, chervil, chocolate mint, fennel, lemon verbena, and sweet mace.

We’re excited to see what this season brings!