Our harvest in 2019 will consist of vegetables and herbs. We will attempt to provide as much variety as possible, while planning to consistently offer favorites like lettuces, carrots, peas or beans, and some type of onion each week. In cooler weather, these will be augmented by more root vegetables and leafy greens. Through summer and into early fall there will be fewer greens and roots, but more tomatoes, squash, melons, cucumbers, peppers, eggplant, and herbs.

In early June, a typical share might include scallions, beets, carrots, kale, one head of lettuce, a bag of gourmet salad lettuce, peas, and a head of bok choy. In July, the weekly share will turn over to more heat loving vegetables, including green beans, cucumbers, peppers, cherry and slicing tomatoes, summer squash, fresh garlic, and herbs, while continuing to offer lettuces, root vegetables, and cabbage family crops. October will continue to see many summer vegetables as well as the return to cool weather staples like radishes, spinach, Swiss chard, turnips, braising mix, broccoli, and lettuces, plus storage crops such as garlic, winter squash, and pumpkins.

Here is a full list of what we plan to grow in 2019: beets, carrots, leeks, scallions, bulb onions, shallots, garlic, radishes, turnips, okra, sweet peppers, hot peppers, cherry tomatoes, slicing tomatoes, peas, beans, lettuces, braising mix, bok choy, spinach, kale, Swiss chard, collard greens, mustard greens, potatoes, sweet corn, kohlrabi, broccoli, celery, cauliflower, Brussels sprouts, basil, mint, oregano, rosemary, sage, thyme, parsley, dill, cilantro, eggplant, cucumbers, summer squash, winter squash, and melons.


We have decided, at this point, not to pursue Certified Organic or Certified Naturally Grown labels. Having either of these labels would not change our growing practices in any way, but would add to our paperwork and costs. We realize that this decision may make some people less comfortable buying our produce, which is why we are open about our growing practices. If you are interested, please call or email and we’ll gladly discuss our practices with you.  

We use simple, high-quality soil amendments and careful labor to grow our vegetables. Throughout the season we amend our beds with compost, manure, and organic fertilizer. We also plant a cover crop or cover our beds in the fall to hold our soil in place and maintain nutrients used in the growing season. Each time we plant, we add to the soil a thin layer of compost and an organic, natural fertilizer. We use organic seeds when available and only use non-GMO seeds that have NOT been chemically treated. In fact, we do not use any synthetic chemicals throughout the growing process. We grow — and sell — our own seedlings, planted in soil blocks made of organic potting soil. We seed, plant, prune, thin, and cultivate by hand. We use our two-wheeled tractor only for the initial bed preparation. Finally, we use unheated plastic tunnels, row covers, plastic mulch, and tarps to extend the growing season and help eliminate weeds.