What Are Heirloom Tomatoes?

What Are Heirloom Tomatoes?

Heirloom Tomatoes - An heirloom tomato is an open-pollinated variety that has been passed down at least 50 years through several generations in a family, ethnic, religious, or tribal group, or was commercially introduced before 1940.

Heirloom Tomatoes are difficult to grow for quality.  They split easily and have a short shelf-life but they are flavorful and add colors to salads and summer dishes.   Depending on how they fair you’ll get a mix over the next couple of weeks.  We grow four types: Green zebra, Brandywine, Mr Stripey and Purple Cherokee.

Peaches Are Here!

Peaches Are Here!

Come try the REAL peach -- We call it the two napkin, or juice down your arm peach!

Why can we say this?

Our peaches are tree ripened. Meaning we pick each peach when the individual peach is ripe. Peaches are picked every other day, often picking the same tree four or five times.  It is a very labor intensive process, but it's the only way to make sure our peaches are picked at the optimum time.  Box stores don't have the luxury of buying from farmers who spend this quality time and often their peaches are picked green and chemically ripened.  

We also like to sell our peaches ripe but on the firm side, so they can travel home safely,  Don't worry, they have all the sweetness and flavor no matter how firm they are.

Pro Tip:  If you like the juice dripping down your arm, just leave the peach on the counter for a day or two and it will soften right up. We highly suggest putting some peaches in the fridge, some on the counter so they don't all soften at the same time.

As the only peach farmer in Rensselaer County, we raise many different peach varieties that ripen at various times so we’ll have delicious, juicy peaches through August into mid-September. Want if you want to go truly peach -crazy and freeze, can or jam our peaches -- call ahead we sell by the 20-pound box as well.  

Happy Peaching!  

Sue’s Easy Pickles

Sue’s Easy Pickles


  • 3 cups thinly sliced kirby cukes (2 medium)
  • ¼ cup sliced onions
  • 1 medium red or green bell pepper, cut into thin strips
  • 1 cup sugar
  • 1 teaspoon salt
  • pepper - to taste
  • ½ teaspoon celery seed
  • ½ teaspoon mustard seed
  • ½ cup white vinegar


  1. In large nonmetal bowl, combine cucumbers, onions and pepper.
  2. In small bowl, combine sugar, salt, celery seed, mustard seed and vinegar. Blend well.
  3. Pour over cucumber mixture, toss to coat. Cover and refrigerate at least 24 hours stirring occasionally.

Grilled Romaine

Preheat grill for medium heat and lightly oil the grate. Drizzle olive oil over romaine lettuce and season with steak seasoning.

Place lettuce cut side-down on preheated grill. Cook until lettuce is slightly wilted and charred, about 5 minutes. Drizzle with lemon juice to serve.

Kohlrabi Fries

Kohlrabi Fries

Our favorite way of eating kohlrabi is to make baked fries.

  1. Preheat oven to 425 degrees.

  2. Cut kohlrabi into thick strips, similar to steak fries; can be cut thinner as a matter of taste.

  3. Combine 2 TBS olive oil, salt and pepper to taste (other options include adding chili pepper, cumin or oregano).

  4. Toss cut kohlrabi in olive oil to coat.

  5. Place on cookie sheet covered with parchment paper or foil and bake for 25-30 minutes.

  6. After 20 minutes, sprinkle parmesan cheese over fries.  Bake for 5-10 more minutes.

Serve warm.