We focus on growing a wide range of annual vegetable crops including many different varieties of greens. We also grow some annual and perennial herbs. We have a young asparagus patch planted in 2012 and expanded in 2015, and a blueberry patch which will come into full production over the next few years. We also grow a small amount of strawberries using the annual fall-planted system. Our shiitake log yard produces mushrooms through the seasons. This diversity helps us reduce the risk of crop failures, spreads our workload throughout the year, allows us to create a better rotation through the garden, and makes eating with the seasons a lot more fun! Here are just a few of our offerings:
Spring is greens season, when we have all types of leafy greens, as well as the first of the root crops: arugula, bok choy, broccoli, carrots, cilantro, collards, dill, edible flowers, endive, fennel, kale, lettuce heads, salad mix, microgreens, parsley, sugar snap peas, new potatoes, radishes, radicchio, shiitake mushrooms, spinach, swiss chard, and turnips.
Summer brings the fruits of the garden and we see many of our greens lose steam in the heat. We have cabbage, beans, dandelion greens, beets, cucumbers, eggplant, garlic, kohlrabi, scallions, onions, okra, bell peppers, hot peppers, potatoes, shiitake mushrooms, summer squash and zucchini, tomatillos, and tomatoes.
The cooler temperatures of fall bring back the leafy greens, and our summer fruits gradually taper off. Besides having lots of greens and root crops again, we also begin harvest the crops which take all season to grow: sweet potatoes, ginger, turmeric, and galangal.
In winter we have mainly fresh greens from the tunnels, winter squash, along with storage root crops and tubers, like our sweet winter carrots, turnips, beets, and sweet potatoes.
We do not grow corn or melons.