Fresh-Lee-Cut Products

Produce

Our Vegetables are NOFA Certified Organic and ~Fresh Lee Cut~

Flowers

Nasturtium

Fruit

Melon

Crimson Sweet

Very Sweet and Crisp Red Fleshed Watermelon

Vegetables

Edamame

Shirofumi

Another variety of green edamame. I'm a big fan of edamame and like the variety - I especially like freezing these and having them to nibble on during the winter.

Tomato, Cherry

Yellow Cherry Tomato, Golden Sweet

Tiny and pea-size, remarkable little yellow red currant tomatoes offer a flavor combination of sweet and tart with a delectable crisp texture. Delicious just as they are, the convenient size of this tiny taxi cab-colored yellow tomato makes a perfect addition for salads and stir-fries. A perfect complement to Red Grape. Firm, bite-size, deep yellow fruits grow in long clusters on tall, healthy plants. The best-eating yellow grape with mild, sweet flavor.

Fargo Yellow Pear

Micro greens: pea shoots

Pea Shoots

Top portion of young pea plants, approximately 3 weeks old.

Winter Squash: Delicata

Green Beans

Snap beans

Excellent fresh market bean

Royalty Purple Podded

Bred at the University of New Hampshire by the late Professor Elwyn Meader. Introduced by the Billy Hepler Seed Company in 1957. Distinctive purple foliage and purple flowers. Stringless 5" slightly curved tender round pods that cook to green. I’ve tried other purple beans and like this one the best.

Scallions (Green Onion)

Ebenezer

Green onion

Summer Squash

Zephyr

A distinctive, slender fruit, yellow with faint white stripes and light green blossom ends. These have an unusually delicious nutty taste and firm texture.

Winter Squash

Spaghetti Squash

Introduced in 1934. Spaghetti-like strands of flesh are delicious in many dishes. Check out the recipes section for a way to use spaghetti squash as an alternative to a pasta salad.

Potato

Russian Banana Fingerling

Late season

A slighlty longer and larger fingerling with yellow tan skin and yellow flesh

Yukon Gold

Yukon Gold has yellow-buff skin and yellow flesh. Yes, you can get these in the grocery stores and I would not have bothered to grow them again this year except that I discovered that they make the very best home made potato chip. Serve with Cranberry Red potato chips for a treat your family and friends will never stop talking about.

Dark Red Norland

Dark Red Norland has dark red skin and white flesh. Norland has long been the standard early red, delicious for those first tubers of the year. Excellent for boiling and good for baking.

French Fingerling

Beet

Beet Chioggia Guardsmark

Chioggia beet, also known as candy striped beet, was introduced in the US in the late 1840's it has a sweet, slightly peppery taste and beautifl red and white rings.

Kohlrabi

Kohlrabi Early Purple Vienna

Peel, slice, dice or julienne for mixed green or vegetable salads. Shredded or grated, add extra flavor to slaws and sauces. Steam, boil, braise, sauté or stir-fry. Parboil; add taste and texture to a variety of salads. Simply served, this vegetable offers a delicate flavor topped with butter or a favorite flavored light sauce. Serve as an accompaniment for meat and poultry dishes. This tiny vegetable is excellent blanched, refreshed and chilled.

Kohlrabi Early White Vienna

If you have never tried eating a Kohlrabi, you are in for a treat. They have a radish-cabbage taste. Because of their mild flavor, many kids love them. Like most brassica or cole crops, kohlrabi grow best in cool weather. The meat of this variety is very sweet and mild, creamy-white in color and tasting like a mild turnip.

Asparagus

Jersey Knight

This is the asparagus people could not stop raving about last year! Tender with a sensational flavorful. Reverence Gardens asparagus is never tough or stringy and you don't have to trim off any woody ends - this asparagus is tender from to tip to bottom! Don't miss out on this ephemeral spring time treat!

Zucchini

The flesh is tender, firm, and creamy white with excellent flavor. It is delicious grilled, steamed, boiled, sauteed, fried, or used in breads. Tiny baby squash can be used as appetizers or leave whole and sauteé with other vegetables. This variety also freezes well.

Raven

New to Reverence this year and Shawn's all time favorite zucchini, Raven sets the standard for dark zucchini. Its smooth-skinned glossy shapely greeny-black fruits make it the likely winner in the zucchini beauty contest, but its merits go more than skin deep. Research by Dr. John Navazio showed that Raven’s dark pigmentation contains more of the antioxidant lutein, which helps preserve eyesight, than lighter-skinned varieties.

Cucumber

Marketmore 76

I am not a huge fan of green cucumbers but they're great for a cool cucumber soup or for making tsaziki. Mareketmore 76 is Dr. Henry Munger’s classic open-pollinated cucumber for the ages, long the leading slicing variety in the Northeast.

Northern Pickling

A smaller cucumber for salads and pickling.

Pepper: Bell or Sweet

Sweet Chocolate

The thickly walled flesh (burgundy-red inside and chocolate outside) has a great sweet taste. My favorite of all the large bell peppers.

King of the North

New this year, a green pepper bred to be sweet and firm.

Golden California Wonder

Chervena Chuska Hungarian

Eggplant

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.

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!

Greens: Arugula

Arugula

a.k.a. "rocket," is a native of Europe and western Asia. It is a cruciferous plant; whose leaves resemble those of the radish and provide tender, slightly bitter, mustard-flavored greens for salads and then some.

Arugula is full of vitamins A and C and-like many greens-provides much

Greens: Mizuna

Greens: Mizuna Mustard

Mizuna has green serrated leaves on slender white stems, the leaves are delicate enough to eat raw and have a slightly pungent mustardy, mild and tangy flavor. You will find the flavor of mizuna peppery-fresh but not overpowering. Mix mizuna with other salad greens and mesclun or add shredded mizuna leaves to soups and stir fries at the end of cooking. Use mizuna as a bed or garnish for meat and fish, grilled seafood, poultry or barbequed pork.

Bok choy

Prize Choy

We have long liked Prize Choy for its elegant vase-like shape, medium thick white stems and smooth, mild flavor. Prefers cool weather, but is slow to bolt in heat.

Pak Choi Joi Choi

Also known as bok choy or Chinese white cabbage. Pak choi is grown for its stalks which are used in oriental cooking. It is also delicious raw. Pak Choi can be used in stir fry or salads to add extra flavor and texture.

Kale

Red Russian kale

Cabbage

Chainese Cabbage Rubicon (Napa)

Producing white leaves at the bottom and pale green leaves at the top, attractive napa cabbage leaves are somewhat crinkly. The flavor is sweet, tangy, juicy and delicious!

Red Express

A crunchy and satisfying red cabbage. Adds great color to salads and slaws, also good braised.

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.

Miyashige White Daikon

These long thin Japanes radishes were a market hit last year. Picked young and tender, these radishes are perfect for addint an international flair to dinner.

White Icicle

Also known as Lady Finger, heirloom was listed by Fearing Burr as White Naples, White Italian and White Transparent. Firm tender all-white roots.

Lettuce

Red Oakleaf Oscarde

Compact, intense red oakleaf.
Attractive, lobed leaves are deep cherry-red, turning bright green toward the dense, tender heart. The beautiful, compact heads are much preferred over Red Saladbowl.

Tomato

Slicing Tomtatoes

We grow a variety of slicing tomatoes throughout the season. The first variety that is ready in July is called Polbig, the mid-season variety is Celebrity, and the late variety is Mountain Fresh. Mountain Fresh can be harvested green just before the frost and ripened in the greenhouse. Each year we also try new varieties looking for great taste and disease resistance.

San Marzano

The ultimate in Roma-type or plum tomatoes for sauces. These Italian heirloom tomatoes make instant paste and are a requirement for any great sauce recipe!

Black Krim

Slightly salty

Yellow Roma Tomato

This great looking, great tasting yellow tomato variety adds special color to any tomato dish. Grown in our hydroponic greenhouse they taste great year round.

Black Prince

Originally from Siberia, this is one of the most popular and favored black tomatoes. Originally introduced from Irkutsk, Russia and is regarded as a "true Siberian tomato" that does very well in cooler climates. Until only recently this was considered a rare variety in the United States. However, its popularity has grown so much in Russia that there is now a company in Volograd that is producing an extract of the Black Prince called "Black Prince Tomato Oil." The Black Prince tomato is said to have considerable health benefits beyond the presence of lycopene.
These deep garnet round, 2-inch (2-3 oz.) tomatoes are full of juice and incredibly rich fruity flavors.

Rose

OK – so I’m not a huge fan of Brandywine – I’ve found better tomatoes out there. This is this season’s replacement for Brandywine. Deep pink and smoother than Brandywine, Rose is every bit as large, meaty, and flavorful.

Great White

I’m still looking for a good white tomato. So far they’ve been pretty bland but I’m trying again. Maybe I’ll finally be satisfied with these big yellow-white fruits with mild taste. But – if you can’t eat tomatoes because of the acidity these may be just the fruits for you!

Paul Robeson

This famous tomato has almost a cult following among seed collectors and tomato connoisseurs. They simply cannot get enough of this variety’s amazing flavor that is so distinctive, sweet and smokey. 7-10 oz. fruit are a black-brick color. Named in honor of the famous opera singer star of ‘King Solomon's Mines’, 1937. Paul Robeson was also a Russian and Equal Rights Advocate for Blacks. This Russian heirloom was lovingly named in his honor. We are proud to offer such a wonderful variety.

Green Zebra

This was my introduction to the wonderful world of heirloom tomatoes. A lively citrusy zing characterizes this jewel colored beauty. (When the kids were younger I would make a "stop light" tomato salad, arranging red, orange, and green tomato slices to look like a stop light!)

Yellow Brandywine

German Johnson

Hungarian Heart

Nyagous Black

Gourmet Yellow Stuffer

Garlic

Hardneck Garlic

We grow Music Pink Hardneck Garlic using certified organic seed garlic. There is nothing better than fresh garlic. Try this and you'll never buy supermarket garlic again.

SangLeeFarms

Fresh-Lee-Cut Products

Produce