Open Thursday - Sunday, 9am-5pm
  • September

    • Apples
    • Artichokes
    • Beans (GH)
    • Broccoli
    • Brussel Sprouts
    • Cabbage
    • Carrots
    • Cauliflower
    • Celery
    • Corn
    • Cucumbers
    • Eggplant (GH)
    • Onions
    • Pears
    • Peas
    • Peppers (GH)
    • Potatoes
    • Pumpkins
    • Spinach
    • Strawberries
    • Swiss Chard
    • Tomatoes
    • Winter Squash
    • Zucchini
  • October

    • Apples
    • Beans (GH)
    • Broccoli
    • Brussel Sprouts
    • Cabbage
    • Carrots
    • Cucumbers
    • Eggplant (GH)
    • Pears
    • Peppers (GH)
    • Potatoes
    • Pumpkins
    • Spinach
    • Swiss Chard
    • Tomatoes
    • Winter Squash
  • November

    • Apples
    • Beans (GH)
    • Brussel Sprouts
    • Cabbage
    • Carrots
    • Cucumbers (GH)
    • Eggplant (GH)
    • Peppers (GH)
    • Potatoes
    • Swiss Chard
    • Tomatoes
    • Winter Squash
  • December

    • Apples
    • Brussel Sprouts
    • Cabbage
    • Carrots
    • Cranberries
    • Cucumbers (GH)
    • Eggplant (GH)
    • Peppers (GH)
    • Potatoes
    • Tomatoes (GH)
    • Winter Squash
  • January

    • Apples
    • Beets
    • Cabbage
    • Carrots
    • Cucumbers (GH)
    • Peppers (GH)
    • Potatoes
    • Winter Squash

Seasons & Recipes

Blueberry Lemon Scones

  • 2 ½ Cups Flour
  • 4 tbsp Sugar
  • 3 tsp Baking Powder
  • 1 tsp Kosher Salt
  • 1 ½ cups butter (cold)
  • 5 Eggs
  • 1 Cup Cream
  • 2 Lemons for Zesting
  • 2 Cups Blueberries

Mix flour, sugar, baking powder, salt and lemon zest.

Add cold butter and mix until butter is the size of peas.

Combine eggs and cream, then with the mixer on low, slowly pour the wet ingredients into the flour and butter mixture.

Toss the blueberries with ¼ cup flour. Add to the dough and mix on low until blended.

Divide the dough into six equal size portions, brush with egg wash and sprinkle with sugar.

Bake for 20-25 minutes at 400 degrees F.