How we farm

We farm using cover crops and compost to drive fertility. Focusing on building healthy organic soil rather than depleting it. Soil that will yield robust plants rich in minerals and nutrients.

Working to create a more resilient farm through ecologically sound decisions. Understanding that our interactions with the environment impact all of the living beings within it.

Each season we observe more and learn more. Research more and network more.

We grow a huge array of vegetable, cut flower and herb cultivars. The list is always changing.

Spring:

spinach, arugula, salad mix, lettuces, little gems, chicories, peas, spring onions, green garlic, radish, cilantro, dill, parsley, sorrel, chives, mint, broccoli raab, broccolini, sprouting cauliflower, beets, carrots, turnips, cabbages

Summer:

greens, lettuces, herbs, basil, savory, summer squash, cucumbers, tomatoes galore, fresh onions, shallots, garlic, eggplant, sweet peppers, beans, chiles, tomatillos, potatoes, fennel, melons

Fall:

braising greens, cutting greens, mustards, rosemary, sage, thyme, radish, daikon, turnips, cabbages, brassicas, rutabagas, carrots, beets, leeks, scallions, celery, celeriac, sweet potatoes, radicchio/chicories, winter squash…and more!

“You will only survive the damage we have done to the sky by farming your soil. So look to the wellspring of life beneath your feet, to the soil that will save us all.”

-Raj Patel Letters to a Young Farmer