This is such a beautiful and exciting time of year! Summer and Fall merge, in a glorious display of color.

You can find pumpkins, strawbales, gourds, apples, and apple cider at Kirby's. A great start to the Fall season!

We love growing a variety of pumpkins and gourds...

This giant gourd variety grows into some very interesting shapes and colors.

Little orange and white pumpkins are adorable, in just as many shapes and sizes.

Our large Mums are exploding with color!

And there are a lot of colors to choose from. Complement your mums with some interesting foliage plants from our perennial area. Perennials are all 25% off!

Produce Update

Tomatoes are at their peak, while peaches are beginning to come to a close. Right now we have Cresthaven peaches, which are a freestone variety that's excellent for baking, eating, freezing, and canning. We also Babygold, a clingstone variety that is our personal favorite for canning. They have excellent flavor, you don't have to peel them, and their firm flesh holds up well in a jar.

Apple Varieties Available now:

Honeycrisp, Autumn Crisp, Gingergold, McIntosh, Paula Red, and Jonamac

Other homegrown produce in season:

Sweet and Hot Peppers, Eggplant, Lettuce, Kale, Beets, Broccoli, Garlic, Cauliflower, Plums, Pluots, and Nectarines.

Locally grown produce in season:

Potatoes, Onions, Carrots, Parsnips, and Shiitake Mushrooms

Have you ever tried roasting peppers? It's simple. Instead of buying an expensive jar at the store, make them in your own kitchen and then freeze for later. They're delicious as a salad topper, in pasta dishes, sauces, soups and on sandwiches!

Roasted Red Peppers

Preheat oven to 450°F. Toss peppers with enough olive oil to coat lightly.
Transfer peppers to large rimmed baking sheet. Roast peppers until partially charred, turning every 10 minutes, about 50 minutes. (This is important! I always have a hard time waiting until all of the skin is black. And this makes peeling the skin off a challenge, since any little bit of skin that isn't charred doesn't want to come off, while all the charred bits come off so easily.)
Transfer peppers to reserved bowl; cover tightly with plastic wrap. Cool 15 minutes. Peel and seed peppers over bowl.

Note: Traditionally, peppers are roasted whole, but some people cut them into sections and roast them skin side up. This way, you don't have to turn them, just take them out when the skin is blackened. Also, try roasting other colors, including green, for different flavors. They won't be as sweet, but still so delicious!