Last Update: April 21, 2022
Vegetables
All produce organically grown here at Moon In The Pond Farm or from our organic farm neighbors and friends.
Please specify variety and poundage for all veg.
Potatoes, “Peter Wilcox”
"Peter Wilcox"–Purple skin, golden flesh–phenomenal roasted, developing a beautiful crusty outside
2 lb. min.
Turnip varieties
"Gold Ball"–gorgeous pale yellow orbs–delicious flavor.
"Purple Top"–typical American turnip.
"Scarlet Ohno"–pink skinned white flesh flecked with pink.
Kohlrabi
Giant (1.5-2 lbs.plus each!), magnificent, crunchy, delicious and mild–cabbage-heart German staple.
Daikon Radish, “Purple”
"Starburst Purple" Daikon has a starburst of purple 'spokes' through the slices–stunning!
“Watermelon” and Black Spanish Radishes (“Nero Tondo”)
2 lb. min. please specify variety
"Watermelon"–the magenta-pink interior hides a spicy kick.
"Nero Tondo"–peel and roast or slice thinly for salads.
Onions: Organic Yellow
Shallots
Unmistakeable flavor. "Conservor"
Garlic
From our own fields. CLOSEOUT SALE–As it is late in the season and they are starting to get dry we've dropped the price to 5/$1 ! Make some garlic jam!
Carrots
Orange, bunched
Wild and Foraged Specialties
Greens, mushrooms and various other choice wild delicacies will be posted below when in season.
**Nettles
Stinging Nettles are one of the most delicious, nuanced greens. Spring crop is the best and is in NOW!
**Ramps (sustainably harvested without bulbs)
Ramps, also known as wild leeks are an incredicble spring favorite that combine the flavors of leeks, shallots and garlic. The greens that we provide are sustainably harvested (without the bulbs – that take 8 years to regenerate). They can be sauteed, grilled or pureed into esquisite pesto.
Salad Greens
Baby Spinach
Suculent. From Mill River Farm.
**Baby Lettuce Mix
Fresh mix of red and green lettuces, organic.
Wild Italian Arugula
Not for the faint of heart. Italian, wild-type Arugula. Awesome flavor. Grown here at the farm.
**Claytonia
Our own fresh Claytonia. Super high in vitamins C, A, and Iron also one of the few vegetable sources of Omega-3s.
Mache
A Moon In The Pond variety fresh from our greenhouse. Very delicate, European salad green with a sweet, floral flavor that is divine!
Sorrel
Liven up the salad! Lemony sour green.
Rare Organic Heirloom Apples
Fantastic, nuanced organic heirloom apples, each exquisite and unique. From Scott Farm Orchard in Dummerston, VT
“Newtown Pippin”, “RI Greening”
"Newtown Pippin" A 1760s apple best known for its variety of uses and nuanced flavor not right off the tree, but after it has been stored for several months. Enjoy fresh as a snack, or in a last winter pie.
Granola
Bola Granola is Berkshire gold. Chef Michelle Miller has produced this magnificent nutty concoction, and it has been a Moon In The Pond staple for decades. We’re delighted to offer it.
BOLA Granola, “Original 20% Nuts”
Robust flavor, toasty, always crunchy and amazingly fresh. “Original 20% Nuts” is handmade with organic oats and pumpkin seeds, California almonds and the best vanilla. Bola Original combined with Berle Farm Yogurt (see below)–Breakfast HEAVEN!
Dairy
Our long-time friend Beatrice Berle produces wonderful products from her organic, grass-fed cows.
Dried Beans
We’re excited to offer a wide variety of wonderful heirloom beans. Each is as tasty as it is beautiful. All packaged in half pound packs. (See our Instagram feed, or Facebook page for a video!)
Dried Beans- , Cannellini, “Borlotti”, “Black Turtle”
Cannelini– Cassoulet, Ribolita, White beans and Kale–it's that time of year!
Borlotti– Famed Italian variety, unmistakeable flavor, rich and nutty. Holds shape well–great for Pasta e Fagioli.
Black Turtle– Superb black bean soup bean.
Mushrooms
Seasonal varieties of wild and cultivated, as available, both fresh and dried.
Lion’s Mane, Cultivated, Fresh
Delicious and meaty, suggesting lobster or crab. Slice into steaks, start in a dry skillet, add butter to crisp. Fantasique! (All the rage as brain food, immune booster, panacea)
Oyster, fresh
Oyster mushrooms have the rich flavor their name suggests that stands out in any mushroom dish.
Dried Wild Foraged Culinary Mushrooms
Maitake, Chicken of the Woods -(separate packets-please specify variety and number of packs)
Dried Cultivated Culinary Mushrooms
Shiitake, Lion's Mane, Oyster and Wine Cap -(separate packets-please specify variety and number of packs)
Reishi, Dried, Wild
“Ling Zhi” or “Mushroom of Immortality” highly regarded medicinal tea.
Specialty Items
Other farm products lodally sourced from our farmer friends.
**Indian Style Pickled Garlic Scapes
Inspired by my love of Indian foods, particularly authentic spiced pickles. This is our own creation from our own garlic scapes fermented with Himalayan pink salt and fennugreek. It's an Indian-scape tapenade! Garlicy, sweet (from the fennugreek and scapes) and salty–YUM!
Giardiniera
An Italian tradition: Spicy, pickled cauliflower, carrots and peppers–from our friends at Kitchen Garden– I LOVE this stuff!
Passata
Passata is Italian for tomato puree! From our friends at Kitchen Garden, this is exquisite, organic San Marzano tomatoes with a pinch of salt. Makes a great tomato base for soups or sauces.
Fresh Herbs
Chives
Thyme
Tarragon
Dried Herbs
Farm grown and dried at the peak of freshness. Wide variety–ask!
Dried Herbs
Rosemary, Sage, Mint, Tarragon, Nettles, Chives, Chive Flowers, Lavender Flowers, Shiso, Za'atar, etc. (separate packets-please specify variety and number of packs)
Dried Peppers
Farm grown and dried at the peak of freshness. Wide variety–ask!
Dried Peppers
"Ancho", rich Mexican standard (smoky, not-too-hot)
"Calabrian", full-flavored Italian (hot)
"Espelette", traditional Basque paprika pepper: sweet, smokey, deep (light heat)
(separate packets-please specify variety and number of packs)
Honey and Infused Honeys
Berkshire honey is sublime wildflower nectar collected in the hills and valleys of the southern Berkshires. Our infused honeys are artisanally produced by us at the farm. They are infused with fresh flowers and herbs gathered at the height of bloom then enveloped in honey and allowed to mature for at least six months. A european delicacy that’s great adorning fine cheese, to enhance a good black tea, or on its own to brew a fantastic sweet tisane.
Hazelnuts in Honey
Our own! Yes, our (tiny) hazelnuts jarred in Berkshire honey! Great for the cheese plate or on toast. Amazing gift!
Dandelion Flower Infused Honey
Thyme Flower Infused Honey
Fermented Garlic Honey
Fresh garlic sliced and added to 'ferment' in Berkshire honey–AHHMAZZING! On toast like a jam, in salad dressing, on the cheese plate, right out of the jar!! Yummy!
Berkshire Wildflower Honey
Just honey–amazing honey from the magnificent flora of the Berkshires!
Syrups
Time-honored, traditional and delicious!
Winter Radish-Thyme Honey Syrup
A traditional natural cough remedy made from winter radish, honey and thyme. It really does soothe and quiet a cough. It’s also so delicious it can make a great herbal tea. (…or a great cocktail!)
Hot Pepper Sauce and Oil Paste
Our own famous lacto-fermented chili sauce and paste. No cooking, no sugar, no vinegar–just the complex subteties of the peppers with their natural sweetness, enhanced by the tartness of the fermentation.
Red Hot Sauce
Our own famous red pepper hot sauce. Naturally fermented for a year from a wide variety of local, organic, hot and sweet peppers for an unrivaled flavor. No cooking, no sugar, no vinegar–just natural goodness! This vintage has a rich pepper-sweetness and medium heat level that comes on slowly.
Green Jalapeno Hot Sauce
Fermented from green Jalapeno peppers this sauce reveals the essence of the peppers without the overpowering flavor of sugar or vinegar (besause there is any of either in the recipe!) Medium hot and fantastic!
Red Chili Oil Paste
Our lacto-fermented Chilis in sunflower oil–hot dang!
Green Jalepeno Oil Paste
Our lacto-fermented Jalepenos in sunflower oil. Slightly hotter than the red.
Pork
From our own pasture-raised, organically-fed, historic breed "Large Black" pigs.
Loin Chops: approx. 1 lb.
Loin Roast, Bone-in: approx. 3 lbs.
Rib Chops: approx. 1 lbs.
Rib Roast, Bone-in: approx. 3.75 lbs.
Spare Ribs: approx. 1.5 lbs.
Tongue: approx. 1 lb.
Pork, Fresh Belly (uncured): approx. 4 lbs.
Butt, (Boston Butt) Bone-in: approx. 5 lbs.
Shoulder Roast: approx. 4 lbs.
Ham, Fresh (not cured or smoked), Bone-in : approx. 4-8 lbs.
Ham Hock, Fresh (not smoked): approx. 1 lb.
Jowl, fresh: approx. 2 lbs.
Pork Liver: approx 1 lb.
Leaf Lard, not rendered: approx. 2 lbs.
Feet (Trotters): approx. 2 lbs.
Bones (meaty stock bones): approx. 3 lbs.
Back Fat (Fatback), w/ skin: approx 4 lbs.
Tail: approx. 1 lb.
Kidney: approx. 0.5 lb.
Pig Ears (fresh): approx. 0.5 lb.
Heart: approx. 0.75 lb.
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Farm cured and smoked using a traditional Vermont recipe
Bacon: approx. 1 lb.
Unique artisanal unsliced slab bacon, farm-cured in sea salt, organic sugar and maple syrup, then farm-smoked over hickory and sugar maple wood.
Smoked Ham Hock: approx. 1 lb.
Unique artisanal unsliced slab bacon, farm-cured in sea salt, organic sugar and maple syrup, then farm-smoked over hickory and sugar maple wood.
Smoked Pigs’ Feet: approx. 2 lbs.
Same artisanal curing and smoking as the bacon and jowl.
Smoked Pig Tail: approx. 0.5 lb.
Same artisanal curing and smoking as the bacon and jowl.
Smoked Ears: approx. 0.5 lb.
Same artisanal curing and smoking as the bacon and jowl.
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Sausage and cured meats.
Cured Pork
Artisanally cured using traditional recipes and methods.
Salami, “Contadino”
Unique Italian “Farmer”-style, salami produced exclusively for us by our friend Jack Peele at Jacuterie. (approx. 6″ links)
Pancetta: approx. 0.5 lb.
Made exclusively for us by our friend Jack Peele at Jacuterie.
Lardo, di Colonnata (Artisanal Cured Back Fat): approx. 0.25 lb.
Guanciale (Sweet Cured Jowl): approx. 0.5 lb.
Fresh Sausages, Traditional Italian-style:
Made exclusively for us by artisanal charcutier, “Jacuterie” withour unique recipies, using ingredients grown on the farm.
Sausage, Italian Hot: approx. 1 lb.
Our own Italian-style recipe with our own organic hot peppers and pickled hot peppers.
Sausage, Italian Sweet: approx. 1 lb.
Simple Italian: pork. salt, black pepper and fennel seeds.
Sausage, Sage: approx. 1 lb.
Perfection: pork, our own farm-grown sage, salt and black pepper.
Beef
Our own 100% grass-fed, pasture-raised, rich, full flavored "Scottish Highland" beef.
Bones: approx. 3 lbs.
Ground Beef: approx. 1 lb.
London Broil: approx. 2 lbs.
Shank: approx. 1 lb.
Stew Meat
1 lb. packs – great for chili, kabobs, or…stew!
Heart: approx. 1.5 lbs
Liver: approx. 1.5 lbs.
Veal
Our own 100% pasture-raised, rich, full flavored "Scottish Highland" veal. (no confinement, raised in the field)
Suet: approx. 1 lb.
Chicken
Our own pasture-raised, organically fed, heritage breed "New Hampshire" chickens.
Broiler/Roasting Chicken: approx. 1.75-4 lbs.
Whole chickens. Please specify approx size.
Hearts: approx. 1 lb.
Feet: approx. 1 lb.
The foundation of any great chicken stock or soup.
Lamb
From our own Katahdin heritage breed sheep raise exclusively on pasture.
Loin Roast: approx. 1 lbs.
Rib Roast: approx. 3 lbs
Leg, Bone-in: approx. 3-4 lbs.
**Ground Lamb: approx. 1 lb.
Great for "real" shepards' pie, lamb meatballs, and perfect for Middle Eastern meatloaf (Kibbe).