Our Crop Mix for 2024
Please call for crop schedule: 318.932.4298

Acorn Squash
Acorn Squash
Green acorn squash are petite, weighing one to three pounds on average and as their name reflects, have an acorn-like shape. Their skin is light green when young then as they mature will turn to a deep green though the dark color will develop before the squash is ready for harvest. A good indicator of readiness in Green acorn squash can be found by looking at the spot on the squash where they sat on the ground when still on the vine, it should turn from yellow to orange when the squash is mature and ready for harvest. The rind of the Green acorn is hardy with a thin skin that is edible when cooked. The body of the squash is lined with deeply furrowed ridges that taper to a point opposite the squashes flattened stem end. When cooked its yellow-orange flesh offers a mildly sweet and nutty flavor with a somewhat dry texture. Lower in starch than many other winter squash types the Green acorn will be at its peak flavor wise the first few weeks after harvest and should be used within a month for best flavor. We offer a snow white variety and a green one.
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Beets
Beets

Bell Peppers
Bell Peppers

Blue Lake Snap Beans
Blue Lake Snap Beans

Blueberries
Blueberries

Broccoli
Broccoli

Brown Crowders
Brown Crowders

Brussel Sprouts
Brussel Sprouts

Butternut Squash
Butternut Squash

Cabbage
Cabbage

Carrots
Carrots

Cauliflower
Cauliflower

Collards
Collards

Cucumber
Cucumber

Cushaw
Cushaw

Eggplant
Eggplant

Green Onions
Green Onions

Heirloom Tomatoes
Heirloom Tomatoes

Hot Peppers
Hot Peppers

Italian Snap Beans
Italian Snap Beans

Lady Cream Peas
Lady Cream Peas

Leeks
Leeks

Lettuce
Lettuce

Mustard Greens
Mustard Greens

Okra
Okra
Okra has a torpedo-shaped pod ranging in length of five to six inches when harvested mature. The pods are pale lime to lime green color, their exterior has furrowed lengthwise grooves. The skin can often be fuzzy to prickly, which can cause an allergic reaction to sensitive skin. The flesh bears a tender spongy membrane with many small white seeds. Okra is known less for its lean flavor and more for its sticky sap that creates the flesh’s gelatinous texture. Green Okra is a member of the mallow family along with cotton, cocoa and hibiscus. The okra plant produces broad oak-shaped leaves with bold yellow and white hibiscus-like blossoms. The fruits sprout in vertical patterns from the plant’s stems. The sign of a plant flowering indicates fruits will develop quickly within 3-5 days. Young fruits must be harvested daily as the fruits are known to grow so fast you can almost see them growing in front of your eyes. One plant can produce up to 100 okra. Okra left on the stem too long will become tough and essentially unfit for use. Okra is grown for fresh-eating but it also has many other purposes. Okra plants are grown commercially for pickling and canning alone or as a canned soup ingredient, while the seeds are also harvested for making oil and in some cultures are ground and used as a coffee substitute or supplement. Okra pods are a good source of dietary fiber and a mucilage substance that is said to help in easing digestion. Okra is similar to Kiwi fruits with high amounts of Vitamins K and C, manganese, and folate.
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Onions
Onions

Oriental Eggplant
Oriental Eggplant

Peaches
Peaches

Pinto Beans
Pinto Beans

Purple Hull Peas (shelled too)
Purple Hull Peas (shelled too)

Radishes
Radishes

Red Potatoes
Red Potatoes

Sweetcorn
Sweetcorn

Tomatoes
Tomatoes

Turnip Greens
Turnip Greens

Watermelon
Watermelon

Yellow Squash
Yellow Squash

Zipper Cream Peas
Zipper Cream Peas
