We focus on growing a wide range of annual vegetable and fruit crops, blueberries, and herbs. Crop 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 a few of our offerings:

arugula

french breakfast radishes

sunflowers

cucumbers

peppers

red russian kale

garlic scapes

rainbow chard

turnips, mizuna, radishes

lettuce heads

celery

rainbow carrots

all kinds of potatoes

salad greens

broccoli

eggplant

cherry tomatoes

summer squash

Spring is greens season, when we have all types of leafy greens, as well as the first of the root crops: arugula, bok choy, broccolini, carrots, cilantro, collards, dill, fennel, kale, lettuce heads, spring onions, salad mix, parsley, peas, radishes, 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, new potatoes, okra, sweet peppers, summer squash and zucchini, and tomatoes.

The cooler temperatures of fall bring back the leafy greens, and our summer fruits gradually taper off. Besides having of greens and root crops again, we also begin harvesting sweet potatoes. Sweet fall carrots are a treat.