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Ripe & Ready at Market

Click the icon above to find out what fruit & veggies we'll have at market!!


We grow a wide variety of fresh slicing tomatoes, cherry tomatoes, and Roma tomatoes on raised black plastic beds. Many of our tomatoes are "heirlooms", and the rest are the best of the more recent varieties. Unlike the baseballs you will find in a supermarket, we bring our tomatoes ripe to market, so you can savor that day! A few of our favorites...

Amish Paste - The ultimate sauce tomato, sweet and meaty, large, red, heart shaped.
Beefmaster & Big Beef - Large fruit with outstanding flavor. The best to slice on top of a burger!
Black Pearl - 1 1/2" purplish fruits with a unique extra-sweet Concord grape flavor.
Black Prince - Medium red-brown fruit with black shoulders. Originates from Russia. Rich, juicy taste.
Brandywine/Brandy Boy- Popular heirloom. Prized for distinctively flavored dark reddish pink fruit.
Cherokee Purple - Absolutely delicious, sweet and rich flavor. Large, purple pink fruit blushed brown.
German Johnson - Large, rough, pink fruit.
Green Zebra - Small 2-3" fruits that are a rich golden green with forest green stripes. Zesty flavor.
Juliet - Red grape shaped fruit that are sweet and perfect for salads and gourmet dishes. Superior storage.
Mortgage Lifter - Large, slightly flattened, pink-red tomatoes. They are meaty and very flavorful.
Paul Robeson - A Russian heirloom. A black beefsteak-type. Luscious, earthy, smoky flavor.
Persimmon - Beautiful, rose-orange fruits that are quite meaty, with few seeds, and a taste that's fruity.
Pink Girl - Medium, juicy fresh pink fruit with a delightfully mild flavor.
San Marzano - Early, classic plum Italian tomato with meaty flesh that makes for good sauce and paste.
Striped German - Huge, ribbed fruit. Yellow with internal red stripes. Striking slicer with fruity taste.
Sungold - A bright orange sweet cherry tomato. High-sugar fruits have a yummy "tropical" taste.

Asparagus has a wonderfully distinctive flavor and a meaty texture. It's often served as a side dish, after being steamed or briefly boiled. We sell our homegrown Asparagus in bunches of tender "tips" with the tough base already removed! Choose firm bright green spears with closed, compact tips; fat and skinny spears are equally tender. To store, wrap ends of unwashed asparagus in a damp paper towel and place in a loosely closed plastic bag. Refrigerate up to three days.

We grow three delicious varieties - Candy, Red Zepplin, and Copra. Candy is a very mild and sweet Vidalia-type onion that stores well. Red Zepplin is a high-quality red onion with red and white flesh and a more pungent sweet flavor.  Copra is a strong and pungent onion that we bring to market in early spring.  

Related to onions, but with smaller plump bulbs wrapped in a papery skin. Shallots have a mild onion flavor that is favored by chefs, especially in French cuisine. Shallots can be eaten fresh or cooked, chopped or boiled, most often used for delicate creamy sauces or gravies.

Heirloom Pumpkins and Winter Squash
We grow a wide variety of jack-o-lantern, pie and heirloom pumpkins; decorative gourds, and edible winter squash. A few of our favorites...

Butternut - Light tan-colored with small seed cavities. Flesh is smooth-textured with a unique sweet flavor.
Carnival - Hybrid acorn squash with colorful yellow, green and gold flecked skin. Will store for months.
Delicata - Sweet winter squash with elongated fruit that have a creamy background, striped with green.
Fairytale - French heirloom variety with a buckskin color. Large ribs contain thick flesh that is delicious.
Galues d' Elysines - Salmon pink with beige sugar bumps, that resemble peanuts, covering its surface.
Jarrahdale -  Slate-gray color. A favorite of Australians because of its thick, sweet, orange flesh.
Kabocha - Bright, orange-red skin, is moderately ribbed. Medium-sweet taste, with extremely creamy flesh.
Long Island Cheese - Fruit is flattened, suggesting a wheel of cheese. Smooth, tan skin.
Lumina - White pumpkin. Globe shape with flesh that is bright orange, excellent contrast for carving.
Marina de Chioggia - Blistery, bubbled blue-green rind. Italian seaside specialty described as deliziosa.
One Too Many - Unique novelty pumpkin. Skin has red "veins" that crawl across a white background.
Red Eye - Large red pumpkin with excellent eating quality and decorative value.
Rouge Vif de Temps - French Heirloom. Shaped like a red cheese wheel. Moderately sweet orange flesh.
Sweet Meat - Good keeper with great tasting flesh & blue skin. Makes superior pies. A Northwest favorite.
Violina - Italian butternut type heirloom. Shaped like a violin. Rough tan skin. Deep orange, sweet flesh.
Winter Banana - Elongated pink/orange squash with thick, fine-grained, light flesh. Delicious flavor.
Zapalo Plomo - Small blue skinned ancient variety, recovered by the USDA seed bank. Claimed to be the item that provoked the thought for topaz colored jewelry for early native people.

Rhubarb is a perennial plant with large, long stalks ranging in color from greenish pink to dark red. Although a vegetable, rhubarb is eaten as a fruit, cooked and sweetened with sugar to offset its tart, lemony taste. Rhubarb makes a wonderful addition to strawberry pie and as the base for many jellies, desserts, sauces and condiments. Choose stalks that are firm and crisp, avoid stalks that are limp. Rhubarb leaves must be removed before cooking, and must never be eaten, raw or cooked, as they are toxic. Rhubarb will last up to two weeks when put in a plastic bag in the coolest part of the refrigerator, but we suggest you enjoy them within 7-10 days.

Also known as Sweet Anise. Sweet, mild licorice flavor. Popular European vegetables, especially in Italy and France. Not to be confused with herb anise, which is grown for its seeds and sold as seasoning. The feathery fronds can be used as an herb, like dillweed, to flavor soups and stews. The broad bulbous base is treated like a vegetable.

Ethiopian slaves originally brought this vegetable to America's South. The green pods have a rigid skin and a tapered, oblong shape. When cooked, okra gives off a sticky juice that will thicken any liquid to which it is added. The flavor falls somewhere between that of eggplant and asparagus. Okra is a favorite ingredient in gumbo. We grow the most tender "spineless" pods you'll ever have!

Not your traditional bell peppers! The specialty and ethnic sweet peppers we grow are thick fleshed, with a sweet full flavor. Many of the varieties are heirlooms from the East European countries of Hungary and Romania. Great for salads, frying, roasting and cooking.

We grow the more unusual long-fruited, burpless Asian varieties and sweet, crisp, tender, seedless varieties, many of which do not even need to be peeled!

Related to onions, but with a milder, more complex taste that is great for roasting and in soups. Long, white shafts with dark blue/green tops.

Picked when young and tender and bunched to include a rainbow of varieties including striped Chioggia, golden, cylindrical and traditional red. Roots are great for pickling, steamed or roasted. We leave the greens intact! Use thegreens in a salad or sautee/boil and squeeze a little lemon juice over the top.

Although they look like small green tomatoes with a papery husk, but these little fruits possess a lemony flavor. The secret indgredient of every good salsa. Be sure to dry roast to release their flavor before incorporating into the salsa.