Hey folks! As promised, Stones Throw Garden will be open with an exclusive (small) variety of vegetables and flowers on Fridays from 11 am until 6 pm. It will not be as large as my markets of yesteryear in variety or volume but I’ll have all basics as the season progresses.  This Friday, 6/19 we will have: large and lovely heads of lettuce, spinach, arugula, garlic scapes, Spring garlic, radishes and a few bunches of kale and collards.

Next week the summer squash and sugar snap peas should start producing. In the coming weeks as the garden fills in there will be cucumbers, carrots, beets, green beans, escarole, cabbage, bok choy, swiss chard, eggplant, peppers, tomatoes (of course!), watermelons, potatoes, garlic, herbs, winter squash, and lots of flowers.

Covid 19 precautions are in effect and customers are required to wear masks. I’ll supply hand sanitizer and I ask that everyone use some upon entering. Only two customers in the spring house at a time. Please bring your own reusable bags. Cash, check and Venmo accepted but no credit cards this year.   

The garden still has some fabulous fresh greens so I’ll open up on Friday and Saturday for what I really think will be the last two days of the season.

Red Bok Choy

Here’s what’s available:

Bok Choy and a couple of other Asian Greens

Escarole

Kale and Collards and maybe some Chard

Lettuce

Salad Mix

Scallions

Spinach – minimal amount

This weeks open hours: Friday 10am – 6pm, and Saturday 10am – 3pm

Tat Soi

It’s been a banner fall.  I’ve never had the garden producing this late in the season.  That said, this will probably be our last week.

Even if the weather continues to cooperate, there isn’t a whole lot left out there to harvest.  I’ll let you know for sure after this week.

This week’s hours are Thursday and Friday – 10am – 6pm and Saturday 10am – 3pm.

Here’s what to expect:

Arugula

Broccolini/Raab – just a few

Bok Choy and a couple of other Asian Greens

Escarole

Kale and Collards

lettuce

Salad Mix

Scallions

Spinach – minimal amount

Turnips

Basket of lettuce

This scrumptious lettuce won’t last long with the frosty nights ahead, so buy one and get the second one at half price.

On the up side, kale loves a nice frost. It’s becomes even more delicious than it normally is.  I have both curly kale and red russian. Try the Portuguese Kale Soup in the recipe section of the web site.

Here’s what to expect this week:

Arugula

Beets – just a few

Bok Choy

Carrots- just a few

Chard-Kale-Collards

Escarole

Green beans- last of the beans

Lettuce – 2nd head is 1/2 price

Peppers – last of the peppers

Salad Mix

Scallions

Spinach – minimal amount available

Cilantro – Parsley – Dill

Fall Farm stand Hours: Thursday and Friday 10am – 6pm,  Saturday 10am – 3pm.

All this gorgeous weather is producing more gorgeous garden greens.  I have some beautiful lettuces this week and a fair amount of them, so I’ll be offering them as buy one, get the second at 1/2 price.  Along with the lovely bibb lettuce shown below, there are red and green leaf lettuces and some cute and tasty red and green oak leaf lettuces too.

A small planting of broccoli raab and broccolini are ready this week for an end of season treat.   Hurry in because there will only be a few bunches of each.

This will be my last full week of operation.  After this week, I’ll probably scale back my open hours depending on how the weather holds and how much is left in the garden.  I’ll keep you posted.

Here’s what to expect this week:

Arugula

Beets

Bok choy

Broccoli raab/broccolini

Chinese cabbage

Chard, Kale, Collards

Escarole – amazing giant heads

Green beans – lots of them and they are delicious

Leeks

Lettuce – buy one, get the 2nd head for 1/2 price

Peppers- red, green, and hot

Radishes

Salad mix

Scallions

Spinach

Tomatillos

Tomatoes – 1 1/2 lb bags of frozen, chopped tomatoes from the garden.

Turnips – salad type for fresh eating

Zucchini/squash- they are looking great for this time of year

Cilantro/Dill/Parsley

Flowers – still some lovely flowers available = bouquets or cut your own

Hours – Tue. – Fri. 10am-7pm / Sat. 10am-3pm

How do you throw together a great salad?  Start with one or more of the following…..

arugula, red and green leaf lettuce, white salad turnips, french breakfast radishes, salad mix,

add whatever else suits your fancy and there you have it!

The salad greens are in full glory now with this spectacular growing weather we’ve been having.  They really couldn’t look or taste any better.  A long winter of supermarket salads lay ahead of us, so take advantage of these marvelous greens while you can.

Here’s what to expect this week:

Arugula

Beets

Bok choy

Carrots

Chard, Kale, Collards

Escarole – world’s largest heads – you gotta see them to believe them

Green beans

Leeks

Lettuce

Peppers- red, green, and hot

Radishes

Salad mix

Scallions

Spinach – very limited

Tomatillos

Tomatoes – maybe a few pints of cherry tomatoes and a handful of plums

Turnips – salad type for fresh eating

Zucchini/squash- they are looking great for this time of year

Cilantro/Dill/Parsley

Flowers – bouquets or cut your own

Hours – Tue. – Fri. 10am-7pm / Sat. 10am-3pm

Fall Harvest Sampler

These are some of the vegetables available this week.  The beans on the left are a variety called Fortex and they are superb!  We also have some daikon radishes along with the french breakfast and regular cherry ones.  The little white salad turnips are back for their fall harvest too.  They’ll be delicious sliced up in the salad mix.

Here’s what to expect this week:

Arugula

Beans – green

Beets

Bok Choy

Carrots

Chard, Kale, Collards

Cucumbers- just a handful left

Escarole

Lettuce

Leeks

Peppers -green and red

Hot Peppers

Radishes

Salad mix

Scallions

Spinach – very limited supply

Tomatoes –still have some – mostly plums

Tomatillos

Turnips- white salad ones for fresh eating

Zucchini/Summer Squash – just a few

Parsley/Cilantro/Dill

Flowers – bouquets or cut your own

Hours – Tue. – Fri. 10am-7pm / Sat. 10am-3pm

Lettuce for the salad mix – ready for cutting

The big news this week is the salad mix.  It’s time to start cutting the little lettuces and mixing in the slightly spicy Asian greens to create our delicious salad mix.  It’s the spring and fall favorite year after year.

On the flip slide, warm weather summer vegetables such as cucumbers, zucchini, tomatoes, and eggplant are finishing up for the season.  Sad as it may be, it had to happen.

Here’s what to expect this week:

Arugula

Beans – green

Beets

Carrots

Chard, Kale, Collards

Cucumbers

Eggplant- just a few

Escarole

Lettuce

Leeks

Peppers -green and red

Hot Peppers

Radishes

Salad mix – yeah!

Scallions

Tomatoes –still have some – mostly plums

Tomatillos

Zucchini/Summer Squash – just a few

Parsley/Cilantro

Flowers – bouquets or cut your own

Hours – Tue. – Fri. 10am-7pm / Sat. 10am-3pm

Maya “helping” me weed the arugula

With temperatures expected to soar over the next few days, I’ll pick the arugula this week even though it’s on the small size.  The fall greens, especially arugula, struggle with high temps.  Better to eat it small than not at all!  If the salad mix makes it through the upcoming heat, it should be ready to cut by the end of the week.  Our leeks won’t get to full size by the end of the season, so I’ll begin picking them now at the baby stage.  They are tender and delicious when small – a real treat.

Here’s what to expect this week:

Beans – green, and Dragon Tongue

Beets

Carrots

Chard, Kale, Collards

Cucumbers

Eggplant- not much left

Escarole

Lettuce – get them while they last

Leeks

Peppers -green and red

Hot Peppers

Radishes

Salad mix????

Scallions

Tomatoes – sunshine and heat will improve the taste of what’s left

Tomatillos – be adventurous – try some

Zucchini/Summer Squash- coming to the end of these – finally

Parsley/Cilantro

Flowers – bouquets or cut your own

Hours – Tue. – Fri. 10am-7pm / Sat. 10am-3pm

Happy Labor Day to all! Maybe the rain kept you from laboring much today like it did me. When it finally stopped and I trudged outside to get a little work done, I wasn’t sure if I had stepped into a garden or a swamp.
As I pulled some amazingly adaptable weeds from around the delicate fall seedlings, I imagined that an invisible bulls eye had been hovering over the garden all season with every passing storm cloud zeroing in on it, releasing it’s moisture and moving on. The young spinach planting has been underwater more than once since it germinated a couple of weeks ago. We’ll need some drier conditions to get it from the ground to our tables.
Nature hasn’t always worked in favor of the garden this year, but it’s still been a fascinating privilege to watch it work up close.

Table ready escarole

Here’s what to expect this week:
Beans – green, and Dragon Tongue
Beets
Carrots
Chard, Kale, Collards
Cucumbers
Eggplant- not much left
Escarole
Lettuce – get them while they last
Peppers – green and possibly a few red ones
Hot Peppers
Scallions
Tomatoes – today’s rain is pretty much the nail in the coffin for the tomatoes. There will only be a few
Tomatillos – Not too many of these
Zucchini/Summer Squash
Parsley/Cilantro
Flowers – bouquets or cut your own

Hours – Tue. – Fri. 10am-7pm / Sat. 10am-3pm