Restaurants and Stores

Since 2001 Blue Heron Organic Farm has been selling high quality certified organic produce to local chefs and store owners. We began with a few restaurants including Rialto at the Charles Hotel, and now sell to over a dozen fine restaurants and stores in the Boston and Cambridge area as well as the surrounding suburbs. Thank you for your interest in local, organic produce and for supporting small farms. If you are a returning chef please let us know if there is anything specific you would like for us to grow for you this season. If you haven't worked with us before please look over the following list of availability and, if interested, send me an email. We look forward to doing business with you,

Ellery Kimball, Farm Manager at Blue Heron Organic Farm
email: farmer@blueheronfarmlincoln.com
781-254-3727

  • She texts chefs in the mid-morning on Mondays and Wednesdays for Tuesday and Thursday delivery.
  • Deliveries are made Tuesdays and Thursdays at noon starting in Mid-May and continuing until the end of November.
  • Deliveries to Brookline and Jamaica Plain are made on Tuesday and Thursday evenings.
  • Produce is picked bright and early the morning of delivery, always on the same day, to insure the highest quality and freshness.

Following is our list of vegetables and when they are available:

Mid-MAY:
  • Radish & Hakurei Turnips
  • Chives with blossoms
  • Pea Tendrils
  • Rhubarb
  • Spinach, Arugula, Mizuna
JUNE (*=mid-June):
  • Beans (Fava)*
  • Beets (Chioggia, Bull's Blood, regular)*
  • Fennel (baby) *
  • Greens (arugula, mizuna)
  • Kale (Red Russian, Lacinato, Siberian)
  • Lettuce (head, loose)
  • Spinach, Pea Tendrils
  • Peas (Sugar Snaps, English Shelling)*
  • Radish
  • Rhubarb
  • Turnip (Hakurei)
JULY: (*=mid-July)
  • Beans (purple, wax, haricots verts, favas)
  • Carrots (orange, purple, baby/mature) *
  • Cucumbers (slicing, pickling, lemon) *
  • Herbs: parsley, dill, cilantro, thyme
  • Fennel (baby)
  • Garlic (fresh)
  • Garlic Scapes
  • Greens (arugula, mizuna)
  • Chard (rainbow)
  • Kale (Red Russian, Lacinato, Siberian)
  • Lettuce (head, loose)
  • Onions (Sweet, Cippolini - fresh)
  • Peas and pea tendrils (early July)
  • Radish
  • Rhubarb
  • Scallions
  • Squash-summer and zukes*
  • Turnip (Hakurei)
AUGUST AND SEPTEMBER:
  • Beans (purple, wax, haricots verts)
  • Beets (Chioggia, Bull's Blood, regular)
  • Carrots (orange, purple, baby/mature)
  • Cucumbers (slicing, pickling, lemon)
  • Eggplant
  • Fennel (baby)
  • Garlic (Dried)
  • Herbs (cilantro, dill, basil, flat parsley)
  • Herbs (thyme, oregano, mint, sage, lavender)
  • Greens (arugula, mizuna)
  • Chard (rainbow, other)
  • Kale (Red Russian, Lacinato, Siberian)
(continued in next column...)
AUGUST AND SEPTEMBER (continued):
  • Leeks
  • Lettuce (head, loose)
  • Okra
  • Onions (Sweet, Cippolini - dried)
  • Peppers (sweet)
  • Peppers (hots - 10 varieties)
  • Potatoes (red, white, blue, fingerling)
  • Scallions
  • Squash-summer (zucchini, sunburst, summer)
  • Tomatoes (Big Beef & Heirloom: 30 varieties)
  • Tomatoes - Cherry (Matt's Wild, Sun Gold)
  • Turnip (Hakurei)
OCTOBER (until the killing frost):
  • Beans (purple, wax, haricots verts)
  • Beets (Chioggia, Bull's Blood, regular)
  • Broccoli
  • Cabbage (green, red)
  • Carrots (orange, purple, baby/mature)
  • Carrots (orange, purple, baby/mature)
  • Cucumbers (slicing, pickling, lemon)
  • Eggplant
  • Fennel (baby)
  • Garlic (dried)
  • Herbs (cilantro, dill, basil, flat parsley)
  • Herbs (thyme, oregano, mint, sage, lavender)
  • Greens (arugula, mizuna)
  • Chard (rainbow, other)
  • Kale (Red Russian, Lacinato, Siberian)
  • Lettuce (head, loose)
  • Leeks
  • Onions (Sweet, Cippolini - dried)
  • Peppers (sweet)
  • Peppers (hot - 10 varieties)
  • Potatoes (red, white, blue, fingerling)
  • Pumpkins (New England Pie, heirloom)
  • Scallions
  • Squash-summer (zucchini, sunburst etc.)
  • Tomatoes (Big Beef & Heirloom: 30 varieties)
  • Tomatoes - Cherry (Matt's Wild, Sun Gold)
  • Turnip (Hakurei)
  • Winter Squash (10 varieties)
OCTOBER/NOVEMBER (after the frost):
  • Broccoli
  • Cabbage (green, red)
  • Carrots (orange, red/purple, baby/mature)
  • Lettuce (head, loose), spinach. greens
  • Leeks
  • Potatoes (red, white, blue, fingerling)
  • Pumpkins and Winter Squash (10 varieties)
  • Radish, Turnips, Beets (no tops)
  • Scallions
  • Herbs: Parsley, Dill, Cilantro, Sage...



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