WHAT’S GROWING

We let our produce ripen in the field, picking by hand only when it’s ready for market.

We are passionate about growing, from seed to table. We select our seeds from a variety of providers and curate each season’s offering for color, taste, and diversity. Growing exclusively outside can be challenging in upstate New York, but we like how our unique microclimate is reflected in the taste of our produce. Quite simply, we believe food tastes better when it’s grown outside. It’s this philosophy that guides us.

Field Grown. Hand Tended.

Here’s a colorful sampling of what’s coming this season.

Cherry Tomatoes v. Sungold

Tomatoes v. Brandywine

Onions v. Red Long of Florence

Eggplant v. Japanese

Beets v. Chioggia

Peppers v. Napoleon Sweet

Peppers v. Habanada

Chard, Kale and Leafy Greens

Butterhead and Specialty Lettuces

Heirloom Lettuces v. Spotted Trout

Radicchio

Ground Cherries v. Aunt Mollys

Eggplant v. Listada di Giandia and Italian

Fresh Field Grown Herbs

Garlic v. Korean Red

Garlic Scapes

Cabbage v. Savoy

Fava Beans v. Vroma

Zucchini v. Crostata Romanesco

Snow Peas v. Sweet Wave

Tomatillos v. Purple di Milpa

Many Kinds and Colors of Carrots

Summer Squash v. Guatemalan

Peppers v. Banana

Cucumbers (Pickling and Slicing)

Many Varieties of Zinnias

Celosia v. Flamingo Feather

Many Varieties of Sunflowers

Verbena v. Bonariensis

Calendula v. Mixed

Many Varieties of Dahlias

Marigolds v. Giant African

Gomphrena v. Audray Pink

To The Trade

Our field-grown, hand-tended seasonal produce is available locally to the trade and is featured on some of the most exciting and adventurous restaurant menus Upstate. Please email us at alix@farmsteadhudson.com.