Photo Gallery

Garlic Scapes

Before the harvest in July these little flower offshoots are a way to enjoy garlic earlier in the season. Cutting them off forces the plant to spend energy in making a larger garlic bulb.

Fava Beans and Yellow Wax Beans

A tough season for fava beans that like cooler conditions. We can't complain since other hot weather plants are happy. This is the point of polyculture - not relying on one crop since weather conditions are a crap shoot. If one fails than another one might do better.

Garlic Lovers

Charlie, Henry and the garlic harvest. A respectable 200 bulbs were cured and will be stored away and eaten up until next Spring's garlic scape harvest.

Purple Sweet Potatoes

Ever thought there would be hundreds of varieties of sweet potatoes? We got these slips from Sand Hill Preservation. We're excited about eating purple sweet potatoes - something we've never seen before.

Bio-intensive Growing

Use of this slope is somewhat problematic but still produced high brix beets; it's still a work in progress. We alternated onions/shallots and beets by row. Next year this slope will be terraced.

Bitter Melon

After Pam did a short segment on NPR and wrote a blog on this Asian fruit, we've yet to see anyone adventurous to cook with it yet. Except ourselves, of course. I guess even with Andrew Zimmern's popularity, he has not been able to convince most people to try the more bizarre.

Mini Red Cabbage

These compact cabbages did well despite the heat. In addition to these, we'll be bringing back the pointed headed Caraflex cabbage next year but will not grow Napa cabbage -- they were completely eaten by earwigs. Live and learn.

Celeriac

The most intensive vegetable: seeded in February and likely to be harvested in September. We have high hopes for this root and will store them into the winter.

Angled Luffa

aka sponge gourd, Chinese vining okra - this is eaten young like a summer squash. It has the ability to really absorb the flavors its cooked with. The plant is a vigorous grower and has climbed onto the roof of our shed. It opens its yellow super fragrant flowers at dusk. Left to mature, these gourds will become a loofah sponge. We are very excited about growing this again next year.

Heirloom Tomato Heaven

A staple of our diet over the last 2 months. Our favorites: Aunt Ruby's Green Tomato and the Brandywine. Charlie's simple but masterful balsamic vinaigrette, crumbled feta cheese and course sea salt brought the best out of these beauties.

Leeks

Photo by Jayme Thornton. These will overwinter in our high tunnel.

Little Prince Eggplants

These small gems are beautiful. Simply roasting them whole is easy and tasty.

Sea of Tomatoes

Photo by Pascal Akesson. Much sauce was made for the winter. Serum carotenoid levels are extremely high this summer. Blight held at bay, thankfully.

Black Walnut

In prepping our new permaculture area aka the edible forest garden, we trimmed up this black walnut. The tree releases a plant toxin called "jugalone" which only certain plants can thrive in like Paw Paws, black raspberries and persimmon trees.

Passionflower

Bees drunk with the nectar of this amazing fragrant flower literally fall off inebriated. Planted by windows, we enjoy the strong intoxicating scent of our new favorite flower.

Passionfruit

But wait! Not only does this perennial permaculture plant provide beauty but it produces passionfruit. We'll see if this really happens but so far there are about 10 visible little fruits on the vines. Are we in Costa Rica? No, we're in zone 6 Nyack, New York!

Watermelon Radish

Also known as red meat radish (not as appetizing) this COOL radish is peppery and undeniably gorgeous. I can't bring myself to eat this work of art.

Rockland Farm Alliance

We held the RFA's fundraiser for the new Cropsey Farm inviting local businesses from all over the county. Henry Hudson was also present and part of the welcoming committee.

Mascots of HMG

Archie, Henry Hudson, and Mr. Butters: the backbone of HMG.