The rows of jars at the Homestead Harvest Market are a tasty scrapbook of all that grew at the Farm at Verde Gardens during the past year.

The 22-acre farm has been open since July 2011, as part of a partnership with a live-work community for the formerly homeless. Fresh produce and canned goods are for sale at the market, or at the new Harvest Hub website. The farm just launched a pickup site at Joanna's Marketplace for those who live further north.

Some of the preserved foods still need refinement as the staff works out the recipes, but there are many stand-outs, including pickled green papayas, sliced in thin, crunchy sheaves in a gingery brine ($7 for 16 ounces). The piquant vegetables are tasty on their own or in a Southeast Asian pork sandwich (try them in this banh mi burger).

A jar of tangy-sweet avocado and mango salsa ($5 for 8 ounces) captures the best of our fading tropical-fruit season.

We used the dehydrated soup mix ($5 for 8 ounces) as a base for an aromatic, herb- and-mushroom-heavy vegetable broth, which we strained after simmering for an hour or so. It also worked beautifully as the broth for this earthy mushroom soup.

Homestead Harvest Market at Verde Gardens, 12690 SW 280 St. (at 127th Ave.); 786-548-3733 or harvestmarkets.org and localfoodmarketplace.com