Organic Bumper Crop

We had an unusually productive Russian Banana fingerling potato harvest. One could say, it’s a bumper crop.  One 300 feet rows gave us 20 x 1/2 bushel bags. Best we can figure, it’s about a 17 times yield.  All we can say is that there’s lots of very nice looking bananas.  Here is our potato storage area. It’s an old fashion under-ground root cellar. In the mid-summer the temperature is about 65 F and in mid-winter it is 35 F, and always humid (damp) and very dark. The potatoes keep very well there.

Potato Storage Area

Potato Storage Area

And, we are a certified organic farm; we use only a natural production system. So, there’s  satisfaction in growing our own food and filling our table with delicious, healthy produce. And, now we know that these organic practices can produce bountiful and successful harvests on our Potter County farmstead.  Native to the mountains of South America, fingerling potatoes seem to like our cooler climate and soil conditions.

High-Yield Russian Banana Row

High-Yield Russian Banana Row

Local customers can tap into this delicious bumper crop too, and get our favorite fingerling variety in quantity. We are offering a 1/2 bushel bag at $30 for pick-up at the farm or $37.50 delivered within our local area. For certified organic fingerling potatoes, that price is a real bargain.  And, we can give extra discounts for larger orders.  So to place an order, please get in touch by telephone at 814-647-8458 or email us at or see us at the Potter County Farmers Market. Potatoes are an excellent storage crop.

Sliced Bananas

Russian Banana Fingerling Potatoes

What is a bumper crop? In agriculture, it’s used to describe an unusually large crop growth and harvest. The word origin comes the from the use of bumper in the 17th century to describe a large glass of beer or wine that was filled to the brim, hence the sense of bumper as a large amount.

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It’s A Satisfying Thing

Make your way back to local organic food; it’s the satisfying thing to do.

Cousin Bob's

Have you ever heard of someone, opening up a can of snap beans or a bag of carrots from the produce aisle in the supermarket and being totally satisfied enough to write a note to thank the grower. No probably not; it doesn’t happen that way because the growers of the store-bought items are people completely removed and unknown to the customer and the produce is just so-so.

Being farmers who sell directly to customers, it has certain benefits not available to the larger farms. Incentive comes our way when the customers know the farmer.  And that, customer appreciation invigorates us.

Here’s one such comment that we recently received just this week:

“The garlic arrived today as you said it would. We are delighted with it! Thank you for your excellent customer service and prompt delivery.

I am going to make one of our favorite summer meals this evening — a sauce made with fresh uncooked tomatoes, basil and lots of garlic served with sprouted wheat pasta and some parmesan cheese.”

On another occasion, we were sent a wonderfully hand-made and very artistic thank you card with a note written inside:

Thank You

“Josh and I wanted to thank you again for going out of your way last month to show us your lovely farm and your delicious produce! We loved everything  — the garlic, the potatoes, the squash and the amazing pesto! And we also loved getting the chance to meet you and talk with you about you and your farm. We would be happy to say hello –and buy more garlic garlic! — if our paths cross in the future!” — Rose and Josh, New York, New York

Needless to say, these customer comments made our day. Happy customers are satisfying to us.

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Digging Red Thumbs

We had a good run on RED THUMBS this year. They were an earlier potato (around 80 days) plus they had good size and shape.  These potatoes yielded well, and weren’t too fussy to grow and dig. When digging them their bright red color was easy to spot in the soil. They grew higher up in the hill so they could be lifted out of the soil using a broad fork. We will plant more of them in the future seasons.


Bright Red-Skinned Thumbs have a Pink Flesh

And, maybe more importantly, the feedback from the customers were very positive. So you might say that we’re not the only ones digging our fingerling potatoes.

Here’s what Chef Butch had to say;

“Wanted to let you know how delicious the potatoes were – roasted with salt and pepper crust, baked with butter and sour cream, boiled and made into a fresh herbed home made mayonnaise. Everybody who ate them was wowed. Be seeing you soon for more!

And so our last dig of these Red Thumb beauties will go to Costa’s Food Center in Coudersport, Pennsylvania today; and some will go to  Schoolhouse Health Foods in Eldred, Pennsylvania later this week.

Weighting the Yield!

Weighing the Yield!

Fret not local food fans, we still have fingerlings available.  Our next harvests will be later maturing ones; the Russian Bananas and the Rose Finn Apples will be soon dug.

Click here to see our fingerling potato listing.






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From Field to Drying Rack


Garlic Bulbs in Drying Rack

If somebody tells you, you put too much garlic in your food. Get rid of them you don’t need that kind of negativity in your life.

Yes indeed, we kicked off the garlic harvest.  This garlic harvest is our farm’s original garlic cultivar. A few years ago, we noticed it growing on a bank, in a small patch of long stemmed garlic plants amongst the weeds. We pulled some of these garlic plants and replanted a few of the very small bulbs and planted the tiny cloves into a prepared garlic bed. And, we’re finally got some decent sized bulbs after a few years of replanting the biggest bulbs. This old strain has an attractive bulb with distinctive purple striping.

Here’s a photo galley of a garlic harvest; as it goes from the field to the dry rack.

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Making Compost Tea

Mention that you made some compost tea, and “What is compost tea?” is a common question. Well the first thing you should know about it is that people don’t drink it but your plants will love it. So, you might think of it as a health drink of beneficial microorganisms brewed from compost for your garden plants to enjoy. Here is a 3-day brew (aerated with air not heated like real tea). Ingredients are worm castings, raw molasses, water and air. All this results in a wonderful and natural way to fertilizer the garden without dependence on chemicals.

It looks very much like brewed black tea; hence the name. The tea is dark brown tea-like color and odorless. It is not at all unpleasant. We applied the freshly brewed compost tea as a foliar feeding to vegetable plants and as a soil drench.



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Maine Mahogany Clams

Local spring garlic greens flavor Maine clams in this easily prepared meal.  Maine Mahogany Clams are ocean quahogs harvested off the coast of Maine that have a mahogany color. Every time that they are available fresh in the grocery stores anywhere around here abouts, we buy them, and being in Rural Pennsylvania that doesn’t happen too often. They are far less expensive than the more desirable and higher-priced littleneck clams, due to their size and color, so they are a great value.

Here we steamed them in a white wine and butter sauce, with some of our Spring Garlic greens (spring garlic now, and then the garlic scapes come in a few weeks) for a wonderful seafood meal.  Our Alleghany Upland garlic pairs well with the  seafood of Maine’s Down East. Note: the young garlic bulbs were removed from the greens, and saved for pickling.

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Green Spring Garlic

035We started the green spring garlic harvest. We have about 3 bushel to harvest, this first pick is for the farmers market today. Green spring garlic is harvested this time of year when the growing garlic is at the baby garlic stage (pre-scape). Last July, we harvested the garlic bulbs from our garlic field. Of course, there are always some bulbs that don’t get harvested. And, those bulbs left in ground grew plants shown here, and now it can be harvested as “green spring garlic”.  It looks and tastes like a scallion, or even more like a baby leek, than like garlic. But it has a garlic flavor, that gentle garlic heat at the back of the mouth when eaten raw. Can be cooked in any recipe, that calls for green onions, leeks or scallions, for a mild garlic flavor. Fresh spring garlic doesn’t keep very long, so we harvest it in small amounts to use within a day or two.

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