Here is the list of vegetable we planted in 2007 compiled by Alex Panozzo.

Check out his articles in ORNAMENTALS & EDIBLES.

2007 Garden Varieties

Beets:Ruby Queen

Broccoli: Calabrese

Cabbage: Green Rocket, Red Acre, Blue Savoy

Carrots: Nantes Scarlet, Danvers

Herbs: Italian Large Leaf Basil,  Thai Basil, Santo Cilantro (aka Coriander), Dukat Dill, Fennel, Forest Green Curley Parsley

Endive: Salad King

Lettuce:Amish Deer Tongue*, Grandpa Admire’s*, Romaine, Paris Island Cos

Mustard: Florida Broadleaf

Onions: Red, White and Yellow

Peas: Green Arrow, Knight, Sugar Snap

Potatoes: Yukon Gold

Radishes: Red Silk

Spinach: Bloomsdale Long-Standing

Swiss Chard: Large White Ribbed, Rhubarb

Turnips: Purple Top

Corn, Decorative (Indian) Longbow

Corn, Sweet: Delectable, Montauk, Spring Treat

Cucumbers: Marketmore (slicing), SMR 58 (pickling)

Eggplant: Black Beauty, Lavender, White,

Gourds: (large) Big Apple, Birdhouse, Bottle, Maranka (Caveman’s Club), Speckled Swan

Gourds: (small) assorted

Melons: (Cantaloupe-type)Minerva, O’odham Ke:li Ba:so*

(Watermelon) Kleckly Sweet, Tohono O’odham Yellow Meated*

Peppers: Beaver Dam*, Chiltepine*,  Fish*, Hinkelhatz*, Ivory, Jimmy Nardello*, Red Knight,

Sheepnose Pinento*, Wenk’s Yellow Hots*     Yolo Wonder

Pumpkins (small), v. Baby Boo, Jack-Be-Little, Lil’ Pump-Ke-Mon, Sugar (Pie), Touch of Autumn, Wee-Be-Little

Pumpkins (Medium/Large): Big Moon, Gladiator, Magic Lantern

Pumpkins (Specialty): Cinderella (Rouge type), Cushaw Green Striped, Jarrahdale

Squash (Summer): Black Zucchini, Early Prolific Straightneck, White Bush Scallop

Squash (Winter): Autumn Delight Acorn, Amish Pie*, Blue Magic Hubbard, Boston Marrow*, Bush Delicata, Carnival,

blue, green and red large Hubbard assortment, Long Island Cheese, Orange Magic, Hubbard, Pink Banana Jumbo,

Sibley*, Sweet Mama, Table Queen Acorn, Turks Turban, Vegetable Spaghetti, Waltham Butternut, Zenith Butternut

Tomatillo: Zuni*

Tomatoes (red/pink/purple): Amish Paste*, Better Boy, Celebrity, Crista, Cherokee Purple

German Pink, Red Fig*, Rutgers, Sudduth Strain Brandywine*

Tomatoes (other): Aunt Molly’s Husk Tomato (aka Ground Cherry)*, Aunt Ruby’s German Green, Nebraska Wedding (yellow)*

* Restoring America’s Food Tradition (RAFT) project variety (see full list at Slow Food USA)

Here is  our new 'GEM'. It is an electric vehicle that is like a golf cart

on steriods! It is fun, functional and has low impact on the environment. See more info at gemcar.com

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Farm Updates: Corn and Beans are all planted.

We support Sustainability. Learn more at Sustainable Agriculture.

Row crops are looking pretty good, and by August weeds take over!

Watch our crop progression: 6/14/07

Tomatoes, Indian Corn, Field Corn

8/14/07

9/05/07

 

Patty's Dad, TONY PANOZZO, lived from November 27th, 1919 to December 8th, 2005. He was 86 years old. A man outstanding in his "Field". Farming and Family was his life. So was his love and passion for both. "I love you, Dad." 
 

"Food, handed from farmer to consumer, and served to our families the same day is a gift. And when all of the burnt necked, bent kneed men like Tony are gone, there will be a small but measurable slip in the quality of our lives."

TONY'S TURNIPS

by Deb Terrill

Nov. 4th, 2005

I needed a dish to take to a pot luck dinner so I called my local green grocer. I had some of Tony Panozzo's big, sweet, late harvest beets in mind. When roasted, they taste just like candy. Tony, who has been growing and selling produce as long as I've been alive was all out of beets. "I've got some good turnips though...real sweet." Well, I had been wanting to try that gratin of while root vegetables with pears, turnips, potatoes and onions baked in cream.

Tony needed an hour or so to dig the turnips that were still in the field so I set about finding my recipe and preparing the other vegetables. As I drove the short distance from my home to the little produce market I marveled at the wealth beyond riches that lie stretched out over the western half of the county. From my car window, I looked out at the rich black soil of the farm fields in which my vegetables had been grown, resting now until spring planting time. This shallow fragment of topsoil that took millions of years to form had been nurtured for over a century and gratefully stewarded by the men who had raised food and families upon it. And, from this soil a farmer was now pulling my turnips, crisp and cold, dirt still clinging to the taproots. I thought of my childhood, when my Grandpa left root crops in the ground to sweeten, and smiled.

With all of the advances in marketing and technology and a food supply system that is the world's most advanced, this little miracle of fresh turnips left me sorry for anyone who had never seen the weathered face of the farmer who grew their food. And sorrier still for the dwindling number of fresh, farm stand produce purveyors left.

We take our food supply for granted in this country and tend not to think too much about the way our fruits and vegetables are raised and handled; or where they are grown for that matter. As a child, I recall buying apples from the local orchard, picking blueberries, raspberries, strawberries and even sweet cherries in Michigan. We grew most of the other vegetables and fruits we used. I am grateful that I can still pick fruit and choose produce from local farms. This practice is the norm for everyone in countries like Mexico and China, but for our wealth and privilege, most of our citizens willingly accept inferior, under-ripe and pesticide laden food of unknown origin without another thought.

Truck farms are fighting for survival against the corporate landscape of American food distribution and I hope that our children and grandchildren will be able to practice this simple act of acquiring sustenance. Food, handed from farmer to consumer, and served to our families the same day is a gift. And when all of the burnt necked, bent kneed men like Tony are gone, there will be a small but measurable slip in the quality of our lives.
Reprinted with permission.

 

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