Our Products
Our Diversity
Learn about the wide variety of vegetable and flower diversity we grow on the farm
Dairy
Raw milk
Goat Milk
Avalible for on farm pickup.
Flowers
Zinnia
Herbs
Thyme, English
Rosemary
Oregano
Mint
Lavender
Dill
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
Thai
This variety from Thailand is both an attractive ornamental as well as a culinary basil with an intensely sweet, anise-like fragrance.
Genovese
Classic Italian basil.
Lemon
Cultivated since the 16th century, it is actually discussed in the 1597 edition of John Gerard's The Herball. The fragrant, small leaves combine the flavors of lemon and basil in a delightful way making it excellent fresh or dried in salads and dressings or dried in potpourris.
Vegetables
Bush Dry Bean
Painted Pony
Calypso
Tomato, Cherry
Aunt Ruby's German Green Cherry
Here is a wonderfully cute, flavorful and unique green cherry tomato that was selected from the reknowned "Aunt Ruby's German Green". The 1-2 oz. fruit are shaped like little beefsteak tomatoes and have the full-sized tomato flavor packed into these bite-sized snacks. Folks kept coming back for more at last year’s markets.
Mesclun Mix
Green Beans
Dragon Langerie
Tomatillo
Verde
Broccoli Raab
Amaranth
Burgundy & Hopi Red Dye
Summer Squash
Yellow Crookneck
Easy-to-grow, bush, yellow summer squash has been a favorite for over 150 years. Abundant producer of yellow-skinned, white-fleshed summer squash that are delicious lightly steamed.
Turnip
Purple Top
Introduced before 1890. The smooth, round root is bright purple above ground and white below. Extremely tender when young. Tops are great steamed or in salads. Stores well.
Carrot
Red Cored Chantenay
According to William Woys Weaver, this venerable heirloom originated in France around 1879 and “needs no improvement.” Produces 5-7" thick red-orange roots which have excellent carroty flavor.
Purple Haze
This is one of the best carrots on the market. Not an heirloom but deliciously sweet with a spicy flavor. Combines purple skin color with sweet flavor. Skin is dark purple with a bright orange interior. Cooking will cause the color to fade.
Beet
Chioggia Beet
An Italian favorite also known as the Bull's Eye Beet, Chioggia is sweet when cooked. Its rosy-pink skin hides white flesh with bright pink rings.
Touchstone Gold
Sweet, round golden roots are very unique. The attractive deep green-leafed tops with contrasting yellow stems are mild-flavored when cooked. Don't forget to check the recipe section for great ways to cook the nutritious and flavorful greens.
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!
Detroit Dark Red
Leek
King Richard
Fennel
Perfection
Pea
Sugarsnap
The children descend upon them as if they were a bag of chocolate,” reports Ann Elder of Community Farm of Ann Arbor, MI, CSA. “Truly like candy—but far better,” she concludes. Awarded the coveted AAS Gold Medal in 1979 and later voted the #1 all-time AAS. One of the very best raw treats in the garden. Pods reach superb sweetness only when completely filled. Then they are incomparable. Bred by Calvin Lamborn of Gallatin Valley.
Mammoth Melting Sugar Snow Pea
The name is a mouthful - these snow peas are crisp and crunchy - perfect for a stir fry or eating out-of-hand.
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.
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.
Corn
Painted Hills
Cucumber
True Lemon
Armenian
Introduced from Armenia to Italy in the1400s, this attractive. Crisp cuke stays sweet even when the fruit is large. Thin skinned with dense flesh, few seeds, and a pleasant, mild flavor. Botanically, a close relative of the honeydew melon.
Pepper: Bell or Sweet
Purple Beauty
Purple fruits taste like other crisp green bells and turn green when cooked.
Pepper: Hot
Fish
fruits. The 2" curving pendant fruits look a little like swimming fish. They turn from white with green stripes to orange with brown stripes to red, packing considerable heat and full-bodied flavor that especially enhances shellfish. A mutation of a common serrano pepper that probably originated in the 1870s, by 1900 Fish was extensively grown by the African-American community in the Philadelphia and Baltimore regions. Listed on Slow Foods’ Ark of Taste.
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.
Habanero
Native to Central America's tropical lowlands, this world-famous, scalding hot peppers thrives where summers are long, hot, and humid. Lantern-shaped fruits ripen to a lovely golden orange. Reported to be 1,000 times hotter than Jalepeno!
Ancho/Poblano
This mildly spicy pepper is called 'Poblano' when fresh and 'Ancho' when dried. Drying? yes. Scoville Rating: 2,500-3,000.
Serrano
The serrano is said to be five times hotter than the jalapeño and never needs to be peeled before using in a dish. Drying? yes. Scoville Rating: 10,000-23,000.
Cayenne
The cayenne pepper is the hottest one we grow - so for those in need of heat, steer towards these long, red peppers. They are also reported to have many medicinal benefits from increasing circulation to reducing stomach aches, cramping pains, and gas. Drying? yes. Scoville Rating: 40,000-90,000.
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.
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!
Black Beauty
An early-maturing northern variety bearing classic-shaped, sweet, oblong fruits.
Swiss Chard
Ruby Red
Spinach
Tyee Savoy
Greens: Mustard
Green Wave
Greens: Arugula
Rouquette
Kale
Red Russian
Lacinato "Dinosaur"
Siberian
Cauliflower
Snowball Y
Cabbage
Bilko Chinese
Farao
Broccoli
Fiesta
I’ve had some trouble growing broccoli but I believe in try try again so am shooting for a fall harvest. Fiesta has uniform bright green tightly domed heads.
Radish
Round Black Spanish
Lettuce
Romaine; Rouge d'Hiver
Romaine; Forellenschluss "Freckles"
Butterhead; Pirat
Tomato
Black from Tula
Russian heirloom described by a grower as "the ugliest, most delicious tomato I’ve ever grown." Rich full flavor, great for slicing. This is a black-tinged heirloom tomato that we are very excited to bring to you.
Brandywine
10-16 oz. Fruits. This oversized beauty is considered by many to be the finest of all tomatoes. William Woys Weaver has documented its introduction in January 1889 by Johnson & Stokes of Philadelphia. Thin-skinned variety produces better in cooler weather.
Yellow Pear
Grown since the late 1800s, "Yellow Pear" is still popular for its tender, mild flavored, pear-shaped fruits. Low in acid, it has a sweet lingering flavor. Delicious in salads or pickled.
Cosmonaut Volkov
Cosmonaut delivers the true tomato taste. And it is early, usually ripening quantities of deep red slightly flattened 8-12 oz. globes at the beginning of August when tomato craving is at its peak. What makes Cosmonaut so special? In a word, the juice: sweet rich and full-bodied. Cosmonaut was named for the Russian explorer who fell through space. From Dnepropetrovsk in the Ukraine, brought to America by the Seed Savers Exchange
Rose de Berne
This French emigré is a superior medium-sized pink tomato that delivers the robust flavor of the bigger types. It has a rich sweetness other pinks can’t match.
Japanese Black Trifele
Not sure where the name came from, this is not a tomato from Japan - but this 4-6 oz. fruit has an excellent, rich flavor. And yes, like many heirloom tomatoes, the shoulders are supposed to be green.
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
Nyagous Black
Chadwick Cherry
Large for a cherry tomato, it has sparkling tomato flavor and few seeds.
Garlic
Chesnok Red
A colorful strain with rich aroma and lingering, medium-hot flavor. Maroon- skinned bulbs retain their flavor when cooked, making this a great baking garlic. Averages 12 bulbs per 1/2 lb. with 7-10 cloves per bulb.
Onion
Ishikura Bunching Onion
A beautiful long white bunching onion. A great addition to salads or vegetable trays.
Walla Walla
The onion everyone wants! This open pollinated yellow onion is the pride of the Northwest and the sweetest of all the long-day varieties. A retired French soldier introduced the seed to Washington State in the late 1800s from Corsica. A very sweet onion, this does not store well and always sells out fast – so get them early in the season and enjoy them while they last. While wonderful roasted, this is not otherwise a good cooking onion, as the sweet flavor all but disappears.
Tropea
Tropea in Calabria, Italy, is famous for its pungent, football-shaped, red torpedo onion. The history of the Tropea onion in Italy can be traced back to its introduction by the Phoenicians around 2,000 years ago. I am told by customers that in Italy this onion is crushed with salt and eaten as a relish. I never got the chance to try it out but if anyone does – let me know what you think!
Ailsa Craig
Brought to the U.S. from the British Isles, this heirloom onion was a market favorite last year. Folks kept coming back for this delightfully sweet buttery tasting cooking onion.
Deep Purple Bunching Onion
A beautiful addition to salads or vegetable trays.
Clear Dawn