Storage Box

Storage Box


SOLD OUT! Thank you all. See you in 2019!

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The (2nd Annual) Goode Farm Storage Box contains almost 50lbs of long-lasting winter veggies grown FOR FLAVOR. Curated for the discerning and value conscious home chef, CONTENTS VARY from box to box, but here is a general idea of what's included.

What's in the 2018 Storage Box?

SQUASH Kind of the backbone of the Storage Box concept. I was/am inspired by the collaboration between chef Dan Barber and plant breeder, Michael Mazourek, who are working together to breed varietals of unparalleled taste and nutritive value. I wanted to grow enough of Mazourek squash, and others prized for flavor, to draw comparisons.

  • Robin's Koginut -Narcissism aside, this is this is my favorite of the year. Every box will get one until I'm out. This is a Row 7 offering (Barber+Mazourek) is a hybrid of kabocha and butternut. Gorgeous exterior, gorgeous bright orange flesh, smooth, intensely sweet. I'll grow this forever. (This makes up for the fact that my Yuxingbingua didn't do great this year. If you get one of those in your box, be sure to thank me later. That was 2017s favorite, and definitely going to try harder in '19)

  • Blue Hubbard -Planted, in part as a trap crop for the squash bugs and borers that choose this variety over others, any of the enormous, delicious, super long-lasting, cool-looking blue hubbard we get are prized. This one is available by request, only. Some of you want them and some don't. This heritage breed arrived in the US in 1854 on a ship sailing from the West Indies. 

  • Delicata -You know this one, so I'll give you some trivia instead. Delicata squash nearly disappeared entirely post-Great Depression but in the early 2000s, a group at Cornell's bred a non-hybrid, open pollinated variety, "Cornell's Bush Delicata" that is much more resistant to powdery mildew. Now bush delicata is the primary delicata grown. You can also call it, "Bohemian Squash," which I enjoy. Use these first, together with honey nut, and Acorn, they have the shortest shelf life. Edible skin.

  • Red Kuri ウチキクリ A Japanese cultivar with a bright red-orange skin and flesh that is delicate and chestnutty. Good storage life. Maybe it is because I associate tempura with Japan and this is a Japanese squash, but I maintain if you are going to batter fry any squash, Kuri is a nice choice. And I highly recommend that you batter and fry squash (steam or roast the squash first, of course).

  • Honeynut -The little squash that started it all. Mazourek's condensed butternut with honey-colored sweet flesh and a thin, edible skin, is nutrient dense. Best roasted (not steamed) to pull out the sweetness. Not great keepers, eat these these guys first, along with acorn and delicata.

  • "Experimental 898" -An even smaller palm-sized "butternut", bred to last a little longer in storage, and packing a similar flavor-nutrient punch.

  • Butternut -Sadly, we missed the rush to get Mazourek's new (full sized) butternut, so we grew the same variety we usually do. The heirloom "Waltham" was a 1970 All-America Selections winner from MA, and is still the most widely grown, full-size open-pollinated butternut. Most of this crop was allocated to our friends at Next Door Kitchen and Bar but most boxes will get at least one.

  • Buttercup -isn't new to most folks, but I get the impression people don't use it that often. It is hard to find recipes online for buttercup, specifically, and I think that is a bit of shame. It is a perfect size (3-5lbs) to roast for a table of four, but the sweet and creamy, pumpkin-like flesh lends itself well to soups. Use in any "squash soup" recipe or sub it in for pumpkin in a pie. Stores well in a cool spot for 2-3 months.

  • Acorn -Not your classic acorn cultivar, we tried "Tuffy" this year and won't likely going back to anything else. Simply THE BEST acorn I've ever tried, with a thicker yellow flesh that is much sweeter than the other acorns we've tried. Acorn squash is not great for storing, so use up by the end of November. I'm not sure if the name Tuffy comes from the fact that it is a very hard skinned little squash, or not, but it is indeed, tough. Speaking of it's skin, that green-black is my very favorite color. If you ever visit my kitchen you'll notice some liberal use of Ben Moore HC-187.

  • Zucchini Rampicante- A fascinating, highly decorative vining pumkin that is both a summer and a winter squash! The Italians use it as a stuffing for gnocchi or ravioli. Also great baked into pies.

  • Long Pie Pumpkin -Not much to look at, but a delicious pie pumpkin, perfect for Thanksgiving.

  • Kakai Pumpkin -The gold standard for pumpkin seed. The hull-less seeds are superb for roasting! Slightly oblate, delicately ribbed fruits are an unusual shade of yellow-orange, mottled here and there in dark green to virtually black. Simply scoop the seeds out of the 5- to 8-pound pumpkins, rinse, salt if desired, and roast in the oven until slightly browned.


  • la Ratte fingerling potato -Heirloom cultivar originating in France, brought to the US in the 70s-80s via my dear friend/mentor, Julie Rubaud's late father, Gerard, one of his many legacies and ways that we will remember him. THE French fingerling: yellow skin and flesh, pleasantly firm after cooking. There is a delightful pop, when you puncture the skin with your teeth, and a wonderful, flavorful, creamy potato texture to follow. Poach or roast in a salade niçoise, or smash with the tines of a fork with our black garlic and please a crowd. "A popular variety with French chefs". (Storage 2-3 months)

  • Magic Molly -purple fingerling with a gorgeous purple skin that penetrates through the entire flesh. Creamy and delicious, as beautiful as it is delicious. We will always grow Magic Molly. (Storage 2-3 months)

  • Satina Gold - Waxy German cultivar with yellow skin and sweet yellow flesh. Great for eating and great storing. (Storage 3-6 months)

Sweet Potatoes: Beauregard 

Griselle "French gray shallot" (Allium oschaninii), a species referred to as "true shallot." For the saucier.

Garlic German White, great flavor with larger cloves sourced from premium garlic grower Howard Prussack at High Meadow Farm in Westminster West, VT. You can also thank Howie for the idea of the Storage Box, and for being the first farm on my radar to produce black garlic. Note: You can add on our own black garlic, too, if you like, and soon we will be adding Asa's Garlic Powder to the shop. 

Red Dragon Cabbage is a red napa with a less dense habit, sort of like a red bok choi with a stronger flavor. Would make an amazing kimchee, stirfry, or prepare any way you would a firmer green leaf. And/or
Emiko Green Napa Cabbage -I love it. Mild but sweet and full of flavor. Perfect melted down with butter and a few fakes of chile. Perfect raw in soup or with rice noodles.... Saute in 1T sesame oil until soft, and then toss in toasted seeds (try toasted black mustard, cumin, black sesame and white sesame seeds). Add chile, serve alone or with rice.

Pepper Jelly Goode Farm made with a combination of Habanada, Jalepeño, Jimmy Nardello and Carmen Sweet peppers.