Pictured above: Koginut Squash
Hello chefs,
It’s officially squash season! While our own crops of Heirloom Candy Roasters and Dutch Fork Pumpkins are still growing out in the fields, we have quite the lineup available now from our amazing partners. From Butterbaby and Spaghetti in Clem’s mineral heavy mountain soil to Wild Hope’s Koginut and Delicata squash grown in their carefully managed biodiverse soil. Not only do we have those smaller squashes, we just got in our large winter squashes, both classic heirlooms with awesome flavor - Blue Hubbard and Cushaw. Check out our newest additions in the highlights! Thank you!
COMING SOON
-
Lively Orchards apples
- Matt Fry’s peppers
- Prickly pear (Late September)
SPECIAL REQUEST: We kindly urge you to consider adding at least one of our own Bradford Farm grown crops to your weekly orders. We are working with quite a number of other farms to bring you the best access to regional flavor that we possibly can, but the heartbeat of our farm is our homegrown crops. We can’t exist without moving our own crops too. So please review the crops we offer under Bradford Farm Crops below and consider adding one or more of them. It helps us a ton.
Important Notes
- Koginut squash
- Blue Hubbard squash
- Cushaw squash
- NEW Heirloom cherry tomatoes
-
More Baby Appalachian gold potatoes
⚠️ **Highlights of the week**⚠️
NEW! Blue Hubbard Squash - Ugly on the Outside, Honey-Sweet on the Inside
This is that big, ugly blue heirloom squash that grandma grew in her garden. It’s one of America's historic winter keepers, sweetening with every day that passes while in storage. The flavor presents chestnut and sweet potatoes. It’s perfect for purées and roasting. The seeds are rich in protein and flavor, throw em in the oven too!
NEW! Cushaw Squash - Southern Heirloom Squash with a Sweet Potato Twist
Also known as the Tennessee Sweet Potato Pumpkin, the Cushaw is an old southern heirloom. First listed in 1847 by New York seedsman James Thorburn as Green Striped Bell and most likely renamed by Burpee in 1883. Grown by southern farmers for generations. We currently sell the long-neck Cushaw, which is great for chefs because this means the yield is high. The flesh has very little seed in it, all of the seeds are held in the bulbous lower part of the squash.
“This is the tofu of squashes, as it absorbs the flavors of the food with which it is cooked. It has a very mild taste, certainly not sweet as the name might suggest. A white-and-green, pear shaped winter squash that can grow up to 12 pounds the variety stores well and has a greenish-white flesh color.”
It is an historical foodway of Appalachia originally grown by Native Americans and incorporated into settler agriculture. It is still revered by both native Americans and mountain folk to this day.
Squash, Koginut - Bred by Chefs, for Chefs, Butterscotch-Sweet Flavor
If Delicata's story is about heritage, Koginut's is about intention. Koginut is a modern variety — bred by Row 7 Seed Company in collaboration with chef Dan Barber and plant breeder Michael Mazourek, and released only a few years ago as a deliberate cross between kabocha and butternut. It wasn't developed for shelf life, shipping durability, or yield. It was bred for one thing: flavor. That makes it a rare case of a vegetable engineered from the kitchen backward, rather than the field forward.
The cross shows in the eating. Koginut carries the deep, roasted-nut sweetness and dry, dense texture of kabocha, layered with the smooth, buttery richness of butternut. The result is intensely sweet and concentrated — squash flavor turned up, without needing much help from the kitchen to get there.
Visually, it's distinctive: acorn-shaped, ribbed, with mottled tan-and-green skin that darkens as it matures — it doesn't look like a standard squash, and it doesn't need to be dressed up to read as special on a plate. The skin is thin enough to cook and serve on for most preparations, though slightly tougher than Delicata's.
For the Kitchen
• Roast halved or in wedges, skin-on, until deeply caramelized
• Purée for a soup or side that needs concentrated sweetness without added sugar
• Roast and finish simply — brown butter, sage, or a touch of maple echoes the kabocha side
• Slice into wedges or rounds for a striking, ready-to-plate roasted vegetable course
• Stuff halves as a composed course — the shape holds fillings well
• Use anywhere you'd reach for kabocha or butternut but want more depth in less volume
Koginut is a good story for a menu that wants to talk about where food comes from — not a centuries-old heirloom, but proof that thoughtful breeding, done in service of flavor rather than logistics, can still produce something worth building a dish around.
A Simple Method — Roasted & Puréed
Row 7, the seed company behind Koginut, offers a straightforward starting technique worth passing along:
Knock the stem off each squash with the blunt end of a chef's knife, halve top to bottom, and scoop the seeds. Season the cut sides with salt and oil, then roast cut-side down at 400°F for about 35 minutes. Flip, brush with more oil, and continue roasting until deeply caramelized — another 15–20 minutes.
For a purée, let the roasted halves cool, then press the flesh through a tamis or against a wire rack to remove the skins in one pass. Finish in a food processor until fully smooth, adding a splash of water only if needed to get it moving. Season to taste with salt, lemon, and good olive oil or brown butter — or freeze the unseasoned purée for later use.
Full recipe and a wedge variation with walnut sauce available at row7seeds.com.
Heirloom Delicata Squash: the 132 year old native squash that tastes like sweet corn and roasted chestnut and doesn’t need to be peeled
Did you know Delicata squash has been cultivated for thousands of years going back to the indigenous people of Central and South America? Prized for their incredibly sweet flesh and thin, edible skin, the Delicata squash is one of the coolest and tastiest squashes to be serving up heading into the fall! You can take advantage of Delicata’s size and shape by slicing the squash into rounds, extracting the seeds and serving fried, grilled or roasted. You can earn some presentation/ plating points with that.
NEW! Asian Pears (exclusive) - Lively Orchards
Stephanie’s Asian pears are crisp, juicy as hell, and refreshingly light—somewhere between the snap of an apple and the delicacy of a pear. The cool nights in Hendersonville help the fruit hold onto its sugars while keeping the flesh tight, so you get that clean crunch without mealiness. Perfect for salads, cheese boards, or as a cooling contrast on composed plates..
Dish pictured: Asian pear and gold tomato sesame salad (with wontons, not in the picture) from Chef Caroline Morrison at Fiction Kitchen - Raleigh, NC
NEW! Amish Heirloom Cherry Tomatoes
Colorful, sweet, tart and beautiful Amish grown heirloom cherry tomatoes available now.
DISCOUNTS & PROMOTIONS
Bradford Okra
Standing order pricing, weekly (8+ weeks)
Skips and quantity adjustments are allowed.
10lbs - $4.50/lb
20lbs - $4/lb
40lbs - $3.75/lb
60lbs - $3.50/lb
80lbs - $3.25/lb
100lbs - $3/lb
For standing orders over 100lbs per week contact Theron, Nat or Noah. If you want to sign up for a standing order of okra please let either of us know via call or text!
Heirloom tomatoes - mixed flat - Clem’s and Dale Acres
Buy 2 flats - $5 off
Buy 4 flats or more - 10% off
Standing orders
- Reference - a la carte price - $55 each
- 1 flat per week - $53
- 2-3 flats per week - $51 each
- 3-5 flats per week - $49 each
- 6+ flats per week - $47 each
Reach out to us if you’d like to get included on this deal!
Key:
** - limited availability
*OUT- currently out of stock
*OFS- out for season
NEW- recent addition
(SlowFood AOT)- appears on the SlowFood Ark of Taste for its exceptional qualities, flavor, story, and historical significance and/or usage.
✅ Bradford Farm Crops: ✅
-Bradford collards bagged/chopped (spring crop) *OUT UNTIL MID SEPT.*
-Bradford collards whole plant (spring crop) *OUT UNTIL MID SEPT*
-Hybrid green cabbage
-Purple cabbage
-Shredded hybrid cabbage
-Shredded purple cabbage
-Bradford Okra (through October)
🤝 Partner Farms: 🤝
-Fruit
——Apples - Lively Orchards
———Fuji
———Golden Delicious
———Gala
———Asian Pear (exclusive)
——Scuppernongs (bronze native grapes)
——Muscadines (purple native grapes)
——Cantaloupe
——Watermelon
———red seedless
———yellow seedless
-Tomatoes
——Heirloom slicer mix - Clem’s, Dale Acre
——NEW Heirloom cherry mix - Amish
——Grape, red
——Grape, mix
——Red round - Osage, Rabun Gap GA
——Gold slicer
——Roma
——Tomatillos
-Beets
——Gold
——Davidson River Red *OUT TEMPORARILY
——Baby Davidson River Red
-Carrots
——Bolero - Clem’s
-Potatoes
——Pee Dee sweet potatoes - Dixon Farms
——Appalachian Gold - Clem’s
——Baby Appalachian Gold - Clem’s
-Peppers (sweet / not hot / mild)
——Green Bell - Wild Hope Farm
——Red Bell - Amish
——Italian, Carmen (frying pepper)
——Jimmy Nardello - Wild Hope *OUT TEMP
——Shishito - Wild Hope
——Heirloom Shishito - Dorr
——NEW! Tequila
——Baby Banana peppers (hot) - Dorr Farms
-HOT Peppers
——Jalapeños - Dorr Farms
——Serrano - Dorr Farms
——Cowhorn - Dorr Farms
——Anaheim (low heat) - Wild Hope
-Squash & Zucchini
——Zucchini - Dorr Farm and others
——Yellow Squash - Dorr Farm and others
-Hard squash
——Butterbaby Squash - Clem’s
——Mini Spaghetti squash - Clem’s
——Autumn Frost butternut - SC
——NEW! Koginut - Wild Hope
——Delicata Heirloom - Wild Hope & Lake City
——Acorn - SC
——NEW! Cushaw (aka Crenshaw, aka Tennessee Sweet Potato Pumpkin)
——NEW! Blue Hubbard
-Eggplant
——Italian Purple
——Fairytale - Wild Hope
-Sweet corn - Dale Acres and others
-Cucumbers, Kirby - Dorr Farms
-Blue Lake Pole Snap Beans
-Broccoli - Southeast (SC, GA)
-Pecans (fresh, shelled, halved) - Johnny McNair
Coming soon:
MORE COMING SOON
….let us know if there is something else you are interested in that isn’t on our list