Rhizosphere Farm
Certified Naturally Grown.
Market. Wholesale. CSA.
Our Variety
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Fruit
Melon
Picnic
A smaller sized watermelon than our other varieties.
Red fleshed watermelon, with a dark green skin.
Herbs
Thyme, English
English Thyme
Thyme, like parsley, goes with everything-veal, lamb, beef, poultry, fish, stuffing, stews, soups, sauces, stock, herb butters, flavored vinegars, beans, lentils, vegetables, eggs and rice.
The essential oil is used to treat many ailments and complaints. It has been shown to increase the production of white blood corpuscles in the presence of infections.
Parsley
Italian Flat Leaf Parsley
This herb enhance practically all European and Middle Eastern foods. Parsley leaves are the basis of green sauces from Italy and France to Germany and Argentina. Flat-leaf parsley has large, sturdy, serrated leaves with a pronounced flavor. It goes well with chicken, eggplant, eggs, fish, game, lentils, mushrooms, mussels, pasta, peas, potatoes, poultry, rice, seafood, tomatoes, zucchini, and many other foods. The leaves are most commonly used, however, the stalks are good for adding flavor to stocks.
Parsley is highly nutritious. In addition to its volatile oils and flavonoids, it’s an excellent source of two vital nutrients that are also important for the prevention of many diseases: vitamin C and vitamin A.
Parsley is highly nutritious. In addition to its volatile oils and flavonoids, it’s an excellent source of two vital nutrients that are also important for the prevention of many diseases: vitamin C and vitamin A.
Oregano
Oregano
Oregano is often used in tomato sauces, fried vegetables and grilled meat. Together with basil, it contributes much to the distinctive character of many Italian, Greek and Mexican dishes.
It has an aromatic, warm and slightly bitter taste. It is a good source of many nutrients. It is a source of iron, manganese and dietary fiber, as well as a good source of calcium, vitamin C, vitamin A (through its concentration pro-vitamin A carotenoidsl ike beta-carotene) and omega-3 fatty acids.
Cilantro/Coriander
Cilantro
Useful for its fresh green foliage, its dried seeds (coriander) and its edible flowers. An essential flavoring in Indian, Chinese, Southeast Asian, North African and Latin American cooking.
Chives
Basil
Basil, Genovese
This classic Italian basil is most often used for making pesto. It has a sweet fragrance and large leaves. Basil is rich in vitamin K and beta-carotene, natural anti-inflammatory ingredients.
Vegetables
Green Beans
Provider
Provider is a snap bean known for its rich taste.
Summer Squash
Black Beauty 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.
Ronde de Nice
The delicious, Italian heirloom round green zucchini, the fruit are very tender and fine flavored, an ideal squash for stuffing,
Winter Squash
Buttercup
Buttercup squash has a dark green skin and is crowned with a blue-green "turban" at its blossom end. With bright orange flesh, it ranks just under kabocha as the sweetest squash. Creamy describes its texture. The buttercup is similar in shape to a turban squash but generally smaller and sweeter. Buttercup squashes average around three pounds.
Waltham Butternut
Elegant 9" tan fruits weighing 4-5 lb. Orange dry flesh has a sweet nutty flavor. Excellent keeper. Bred by the Massachusetts Agricultural Extension Service by crossing New Hampshire Butternut (a 1956 Yaeger/Meader development) with a neckless moschata from Turkey, and introduced by Bob Young of Waltham, MA.
Waltham Butternut
Beet
Detroit Dark Red Beet
Rated highest for flavor in Seeds of Change Research Farm taste tests. Described as earthy and sweet. An outstanding keeper - buy some for storage and eat local in the winter!
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
Costata Romanesca
According to Will Bonsall, “the only summer squash worth bothering with, unless you’re just thirsty.” This was my other favorite zucchini last year and also a hot seller at market. Deeply striped and ribbed, Costata resembles Cocozelle, with a distinctive sweet mildly nutty flavor.
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.
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.
Ancho/Poblano
This mildly spicy pepper is called 'Poblano' when fresh and 'Ancho' when dried. Drying? yes. Scoville Rating: 2,500-3,000.
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.
Ancho/Poblano
One of the most popular chiles in Mexico, this mildly hot, blocky pepper is widely used for making chile rellenos and mole. Dark green turns to red when mature. Known as Poblano when fresh, Ancho when dried.
Eggplant
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!
Swiss Chard
Five Color Silverbeet
Kale
Kale Toscano
Non-heading and closely related to collards, kale offers a bold flavor.
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!
Bunte Forellenschuss
Austrian heirloom that translates literally as "trout, self-enclosing" meaning it’s a speckled butterhead. Gorgeous lettuce with medium green leaves and splotches of maroon. Superior flavor.
Tomato
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!
Moonglow Bright Orange
