Oxen Hill Farm

Our Varieties

These are possible varieties that we may have in any year. Actual planting and harvesting of produce will be determined by the farm team and Mother Nature.
A-Z Vegetables
Broccoli
Raab Rapini

The rich, wild flavor is delightful with olive oil and lemon. This is a wonderfully tasty and highly nutritious heirloom microgreen.

Cabbage
Baby Choi

Also called Shanghai Bok Choy. 

Extremely popular in stir frys.

Bilko Cabbage

Slow-bolting heads have a good, mild, sweet flavor.

Dwarf Pak Choi

This is ‘Baby Bok Choy’, the famous Asian green. Use stir-fried, sautéed, braised or add to soup.

Flat Dutch Cabbage

The vitamin-rich heads are delicious cooked or raw in salads and coleslaw. This is a wonderfully tasty and highly nutritious microgreen.

Prize Pak Choi

This widely grown Asian green, also called bok choy, has smooth green leaves and thick white leaf stalks. It is one of the most popular Asian vegetables and a main ingredient in chow mein and stir-fries.

Purple Pak Choi

Rich purple top leaves contrast nicely with the bright green inner stems of this striking new variety. An eye-catching color to enliven stir-fries or for sautéing whole with a little olive oil until just wilted.

Cauliflower
Early Snowball Cauliflower

Here is as cool-weather vegetable that is both delicious and attractive. It produces uniform, white flower heads that are tightly clustered and delicious. 

Celery
Tango Celery

Tango is similar to Conquistador, but the flavor is better and the stalks are more tender and less fibrous. 

Eggplant
Black Beauty Eggplant

One of the most popular heirloom eggplant varieties, this variety is known for its large, plump, deep purplish-black fruits.

Calliope Eggplant

Small white and purple variegated fruits.

Long Purple Eggplant

The 8–10 inch long, club-shaped fruits of this productive plant are deep purple with firm mild flesh.

Raja Eggplant

High-yielding, white Indian type.

Flowers
Marigold

Marigold flowers are made up of multiple layers of overlapping petals with the petals getting smaller and more condensed towards the flowers center, similiar to that of a carnation. The blooms may be single or double colored and can be varying hues of yellow, orange, red and maroon. 

Greens
Dark Green Romaine

This unique heirloom lettuce produces cylindrical, upright heads. The long, cupped leaves are medium to dark green, thick and crisp and have a sweet, mild flavor. This variety is highly prized and considered a gourmet delight.

Deer Tongue Red Lettue

This loose-leaf, organic, lettuce variety has tender, triangular leaves with straight edges, thin midribs and a pleasant sharp flavor.

Freckles Romaine Lettuce

This heirloom is a classic romaine with beautiful, tender, glossy, apple-green leaves splashed with maroon-red, with more substantial leaves that have a crisp, slightly bitter flavor.

Mizuna Mustard Greens

Cultivated in Japan since ancient times, the young leaves are a delightful addition to salad mixtures and the mature leaves are great for braising. This is a great candidate for the edible landscape. 

Red Oak Leaf Lettuce

This loose leaf lettuce variety has tender, oak leaf-shaped leaves that have crunchy stems and is quick to mature to a deep burgundy color.

Herbs
Aroma Basil

Fusarium-resistant Genovese type.

Sweet Marjoram

Aroma is similar to oregano, but sweeter and more balsam-like. Compact plant. Use the flowers, which have a mild and marjoram-like flavor, as you would the herb to garnish salads, soups, stews, sauces, and stuffing. Also pairs well with citrus, mushrooms, and fish.

Sweet Thai Basil

Authentic Thai basil flavor.

Kalettes
Red Russian Kale

Use the baby leaves fresh for salads and the full sized leaves sautéed or steamed. The leaf color deepens with colder weather and makes a beautiful fall landscape planting.

Okra
Clemson Spineless

 It is a wonderfully ornamental plant that produces crunchy edible pods that are eaten fried, roasted, steamed, pickled or added to soups and curries and often used as a thickener.

Radicchio
Radicchio

It has a bitter and spicy taste, which mellows when it is grilled or roasted.

Tomatoes
Aunt Ruby's German Green Tomatoes

This is an heirloom beefsteak, the fruit ripens to a pale green with a hint of yellow and a pink blush that runs to the interior.  These 5″ diameter tomatoes have a juicy, slightly spicy, fruity flavor. 

Black Krim Tomatoes

These luscious tomatoes will complete the summer garden. This heavy producer is a widely adapted, all-purpose heirloom from the Black Sea area of Russia with dark reddish-purple, almost black, fruit with the perfect blend of acid and sugar. Black Krim is a medium-sized plant of determinate habit and an excellent choice for salads, juices, canning, relishes and cooking

Cherokee Purple Tomatoes

This is a recently-popular heirloom that is known for its multiple-disease tolerance and wide adaptability. It is the perfect home garden tomato with abundant purple/red, beefsteak shaped fruits that are firm with dark flesh and very flavorful. 

Pink Berkley Tie-Die Tomatoes

Beautiful, early, and very sweet rich flavor. 10 out of 10 people liked it better then Cherokee Purple in a farmers market taste off.

Red Cherry Tomatoes

Here is a perfect choice for producing lots of tasty bite-size fruits just right for snacks, salads and relishes. 

Yellow Brandywine

This heirloom variety has smooth, deep yellow beefsteak-type tomatoes with a  creamy texture and a wonderfully rich taste.  Indeterminate plants produce huge tomatoes often weighing between 1-2 pounds

Yellow Pear Tomatoes

Small, waxy, yellow, pear-shaped, 2” fruits with definite necks. The sweet fruits are great all summer long, for snacks or in preserves and pickles.

Greens
Arugula
Wild Arugula

This is an easy-to-grow, aromatic salad green, with slightly more peppery/nutty flavor than the cultivated variety and is rich in nutrients.  Native to the Mediterranean it was a popular salad plant in the Roman times. The deeply lobed leaves provide variety in salads and great flavor to sandwiches and as a garnish.  

Herbs
Oregano
Fresh Oregano

Our oregano flourishes spring, summer and fall. 

Sage
Fresh Sage

This classic culinary herb has green blue leaves that are used to flavor meats, cheeses and soups, among other things. It stands up very well to long cooking times, so it is a natural in stews and braised dishes. Also great for laying down on the grill to flavor meat with it's smoke. Can be left to dry in a cool, airy place for longer storage, but you can't beat the flavor when used fresh!

 

 

Vegetables
Eggplant
Imperial Black Beauty
This eggplant is the heirloom cousin to the type we most often see in the grocery store. These are often good for grilling because they hold their shape as they cook better than other varieties.
Purple Long
This purple Italian variety is also referred to as a Japanese eggplant. It has similar culinary properties to the Snowy White eggplant.
Rosa Bianca
This purple tinted Italian eggplant has a delicate and creamy flavor and is considered highly in the world of gourmet cooking. Try this eggplant with an experimental stuffing!
Snowy White
This creamy textured eggplant is native to India. Like most of the long types, it has less of a tendency to bitterness so you should not have to worry about peeling and salting this eggplant.
Lettuce
Rouge D'Hiver Romaine
An open-pollinated, heirloom variety, Rouge D’Hiver originated in France in l885. This red romaine is unabashedly gorgeous, reliably hardy and perfect for baby greens. Rouge D’Hiver produces large, robust heads of reddish-bronze, green-veined leaves which tolerate both heat and cold well. Even after being dressed, its showy red leaves stay crisp and their heft makes them ideal with weightier salad ingredients. Serve shiny leaves of Rouge D’Hiver on a platter, arranging cooked, chilled beet slices, fennel slivers and toasted walnuts. Dress with a simple walnut oil vinaigrette and snips of chives. Simple, elegant and healthy!
Pepper: Hot
Aji Amarillo
The size and coloration of this pepper suggests its high heat content. Many people note a smoky flavor when they use this variety. Drying? yes. Scoville Rating: 30,000-50,000. mmm.
Anaheim
This pepper is also referred to as the New Mexico pepper and is the type of pepper used for charred, roasted chiles. It is mildly hot and is fun to use for stuffed peppers, because some can be quite hot while others are mild - it makes for an interesting dinner to see who will get the spicy one! Drying? no. Scoville Rating: 500-2,500.
Ancho/Poblano
This mildly spicy pepper is called 'Poblano' when fresh and 'Ancho' when dried. Drying? yes. Scoville Rating: 2,500-3,000.
Cayenne
The cayenne pepper is the hottest one we grow - so for those in need of heat, steer towards these long, red peppers. They are also reported to have many medicinal benefits from increasing circulation to reducing stomach aches, cramping pains, and gas. Drying? yes. Scoville Rating: 40,000-90,000.
Jalapeño
This popular pepper is named after the city of Xalapa, Veracruz where it is traditionally produced. Jalapeños are known by different names in Mexico, such as cuaresmenos, huachinangos and chiles gordos. A chipotle is a jalapeño that has been smoked. Drying? no. Scoville Rating: 2,500-10,000.
Serrano
The serrano is said to be five times hotter than the jalapeño and never needs to be peeled before using in a dish. Drying? yes. Scoville Rating: 10,000-23,000.
Radish
French Breakfast
A root vegetable related to the turnip and horseradish family, with a crisp texture and a mild to delicately sweet flavor. The French Breakfast radish has an elongated shape that can grow to approximately three inches in length, displaying a bright red outer skin, which turns white at the root base. There are two main categories of radishes, either the spring or winter radishes, based on the time when they are harvested. Spring radishes are harvested early in their growing season resulting in a smaller radish. The winter radishes are harvested later in their growth and result in a larger round or more elongated shaped vegetable. This radish is considered to be a spring radish, but may be available throughout the year. It is a radish that is generally served raw to be used as hors d'oeuvres or a complement to salads. When selecting, choose radishes that are firm, crisp, and without blemishes. Radishes grown and harvested when temperatures remain hot develop an increased bitterness. Store without the leafy tops and place in the refrigerator, wrapped in plastic to keep fresh for several days. It is also known as a Flambo radish.
Tomato, Cherry
Sakura

One of our all time favorite cherry tomatoes.  Sweet, yet with the perfect level of acidity these "salad" size tomatoes are large enough to slice, yet small enough to enjoy as a snack.