Our Variety

For the Holiday and winter season the bakery and produce have items that can enhance your holiday time together. The Garden Center can offer holiday decor as well. Be sure and consider gift ideas from the garden center as well. There are many such items for anyone who loves gardening. It isn't too late to ask about the possibility of a night time hay ride and bon fire. This time of year you can start early and the evenings are very nice for such activities.
Meats
Pastured poultry
Chicken

Fresh, pastured raised chicken.

Vegetables
Eggplant
Imperial Black Beauty
This eggplant is the heirloom cousin to the type we most often see in the grocery store. These are often good for grilling because they hold their shape as they cook better than other varieties.
Purple Long
This purple Italian variety is also referred to as a Japanese eggplant. It has similar culinary properties to the Snowy White eggplant.
Rosa Bianca
This purple tinted Italian eggplant has a delicate and creamy flavor and is considered highly in the world of gourmet cooking. Try this eggplant with an experimental stuffing!
Snowy White
This creamy textured eggplant is native to India. Like most of the long types, it has less of a tendency to bitterness so you should not have to worry about peeling and salting this eggplant.
Gourds
Autumn Wing Swans
A unique gourd of many colors with wings, warts, and with the fruit shape of a swan gourd.  Prized for fall decorating, a bowl filled with unique ornamental gourds makes an ideal colorful table centerpiece.
Galaxy of Stars
Galaxy of Stars gourds are in the shape of a 5 point star in many colors.  Ornamental gourds are not edible as they have very little flesh and are grown mainly for show.
Lunch Lady
A one-of-a-kind large warted gourd.  It prodeuces an array of shapes and colors with hard shells of warts.
Lettuce
Rouge D'Hiver Romaine
An open-pollinated, heirloom variety, Rouge D’Hiver originated in France in l885. This red romaine is unabashedly gorgeous, reliably hardy and perfect for baby greens. Rouge D’Hiver produces large, robust heads of reddish-bronze, green-veined leaves which tolerate both heat and cold well. Even after being dressed, its showy red leaves stay crisp and their heft makes them ideal with weightier salad ingredients. Serve shiny leaves of Rouge D’Hiver on a platter, arranging cooked, chilled beet slices, fennel slivers and toasted walnuts. Dress with a simple walnut oil vinaigrette and snips of chives. Simple, elegant and healthy!
Pepper: Hot
Aji Amarillo
The size and coloration of this pepper suggests its high heat content. Many people note a smoky flavor when they use this variety. Drying? yes. Scoville Rating: 30,000-50,000. mmm.
Anaheim
This pepper is also referred to as the New Mexico pepper and is the type of pepper used for charred, roasted chiles. It is mildly hot and is fun to use for stuffed peppers, because some can be quite hot while others are mild - it makes for an interesting dinner to see who will get the spicy one! Drying? no. Scoville Rating: 500-2,500.
Ancho/Poblano
This mildly spicy pepper is called 'Poblano' when fresh and 'Ancho' when dried. Drying? yes. Scoville Rating: 2,500-3,000.
Cayenne
The cayenne pepper is the hottest one we grow - so for those in need of heat, steer towards these long, red peppers. They are also reported to have many medicinal benefits from increasing circulation to reducing stomach aches, cramping pains, and gas. Drying? yes. Scoville Rating: 40,000-90,000.
Habanero Chichen Itza
New! Consistently lantern-shaped, renowned orange habañeros are said to be the world's hottest chile and deliver a ferocious bite-back kick. This intense chile, pronounced hah-bah-NYAIR-oh, has a heat-rate that can sky rocket far beyond the Scoville heat chart. Possessing a unique aroma and relentless taste, bold and sassy habañeros offer a distinctive wonderful flavor with tropical fruit overtones in spite of their fierce and blazing-hot personality. Scoville units: 10+ (100,000-300,000)
Truly explosive, this raging piece of edible fire is especially popular for heating up the flavor of tomatoes or tropical fruits. Add its extreme sizzle to salsas and marinades, but go gently. If some like it hotter than hot, spike a bottled condiment with its powerful relentless heat. Blend with other foods and ingredients to calm the heat of this hot no-nonsense chile.
Jalapeño
This popular pepper is named after the city of Xalapa, Veracruz where it is traditionally produced. Jalapeños are known by different names in Mexico, such as cuaresmenos, huachinangos and chiles gordos. A chipotle is a jalapeño that has been smoked. Drying? no. Scoville Rating: 2,500-10,000.
Serrano
The serrano is said to be five times hotter than the jalapeño and never needs to be peeled before using in a dish. Drying? yes. Scoville Rating: 10,000-23,000.
Tiburon Publano
In Mexico, the ancho is marketed in three grades of quality. "Primero" is the highest grade, consisting of the thickest-fleshed and largest chiles. "Mediano" is the medium grade and "ancho" is the basic grade. Of the dried ancho crop, about fifteen percent is marketed as food coloring and powder. The remainder is purchased by consumers in whole-pods and used mainly in sauces. Ancho chiles account for nearly one-fifth of all chiles consumed in Mexico.
Varying in color from dark brick red to deep mahogany, dried ancho chilies reveal a reddish-orange cordovan tint when held up to the light. Mildly aromatic, flat, very wrinkled and appearing almost heart-shaped, the ancho is a poblano pepper and is the sweetest of the chilies.
Pumpkin
Cotton Candy
White pumpkins offer a delightful change from the common orange pumpkin with its unusual off-white color. Festive and ornamental, the alluring edible white pumpkin has an orange flesh that offers a mild flavor.
Perfect for decorating, white pumpkins are rapidly becoming a favorite for Halloween. Sporting a white skin, this unusual pumpkin provides a natural "ghostly" color for painting faces.
Gold Rush, Gold Challenger, and Solid Gold
These pumpkins are all similar in size and shape.  Encased in a moderately hard shell, the thick edible flesh harbors a central multi-seed cavity. The bright orange flesh offers a consistent sweet mild flavor. Pumpkin seeds, known as pepitas, may be roasted and enjoyed as a snack. Lovely pumpkin blossoms may be used like any of those of the squash family, deliciously batter-dipped and fried.
Little October and Prankster
These two varieties of pumpkins are smaller in size. They are perfect for painting faces!
Spartan Pumpkin
This pumpkin is great for carving. Growing in many interesting shapes, colors and sizes, pumpkins make their fall market debut from the darling miniature to the awesome gigantic. Whatever color, they stand out amidst their contrasting rich green foliage that grows on trailing annual vines. Encased in a moderately hard shell, the thick edible flesh harbors a central multi-seed cavity. The bright orange flesh offers a consistent sweet mild flavor. Pumpkin seeds, known as pepitas, may be roasted and enjoyed as a snack. Lovely pumpkin blossoms may be used like any of those of the squash family, deliciously batter-dipped and fried.
Radish
French Breakfast
A root vegetable related to the turnip and horseradish family, with a crisp texture and a mild to delicately sweet flavor. The French Breakfast radish has an elongated shape that can grow to approximately three inches in length, displaying a bright red outer skin, which turns white at the root base. There are two main categories of radishes, either the spring or winter radishes, based on the time when they are harvested. Spring radishes are harvested early in their growing season resulting in a smaller radish. The winter radishes are harvested later in their growth and result in a larger round or more elongated shaped vegetable. This radish is considered to be a spring radish, but may be available throughout the year. It is a radish that is generally served raw to be used as hors d'oeuvres or a complement to salads. When selecting, choose radishes that are firm, crisp, and without blemishes. Radishes grown and harvested when temperatures remain hot develop an increased bitterness. Store without the leafy tops and place in the refrigerator, wrapped in plastic to keep fresh for several days. It is also known as a Flambo radish.
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Our current hours are 9:00 -5:00 Mon. - Sat.

We are closed on Sundays.

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910-287-6794 or 843-399-6902

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