We have always grown a diversity of seasonal vegetables year-round. But since the incorporation of and emphasis on grains, beans, and seeds, the scale of our vegetable production has reduced. Due to this we offer a wider diversity for home buyers and a smaller selection for purveyors.
As home buyers, if you eat with us throughout the yearly cycle, you can experience the seasonal availability of vegetables both familiar and unfamiliar. You can in turn come to learn what prefers colder temperatures and what prefers warmer temperatures. You can come to understand that certain crops have very limited shelf-life and must be grown in various generations to produce some degree of extended availability. You can come to learn that we have one chance with other crops that require particular conditions or long growing seasons. You can learn which then have the capacity for long-term storage and which are fleeting. You can eat in accordance with the same seasons you yourself have lived. You can develop a greater and healthier connection to that which sustains you.
- lettuce mix
- sweet potatoes
- bay leaves
- napa cabbage
- winter squash
- asian greens
- garlic scapes
- head lettuce
- lettuce mix
- napa cabbage
- string beans
- sweet corn
The fruits we grow are available in abundance, for home buyers and purveyors alike. Home buyers, find these available according to their time on our online store. Purveyors, contact us and join our mailing list for weekly farm and product updates.
We grow strawberries as annuals for spring production. With our emphasis on nutrient density, much nourishment is revealed by the flavor and sweetness of these strawberries, which are as they should be and too often are not!
Aside from strawberries, most of the fruit we grow comes out of an orchard that we planted almost at inception and which begins fruiting at the end of summer and through fall. Fresh figs were the first fruit of our orchard to produce, and they will be the first to usher in the coming of autumn. Multiple varieties of this lush non-fruit (they are botanically a flower!) produce season extension and variation of flavor, texture, and colors – green, red, or blushed – inside and out.
A less familiar fruit, which, due to high demand, we have expanded production of in recent years, are bitter lemons, a.k.a trifoliate orange. These lemons are round, fuzzy-skinned, generously seeded, and immensely aromatic. Their juice is limited, but thick and concentrated. They are turned into vinegar and other unique concoctions by chefs far and wide.
Starting in very early October, the hardy grape kiwi ripens its small, grape-size, fuzzy-less fruit. These are a no-peel, sweet experience you can pop straight in your mouth. They are short lived and to be got when you can for their timing is beautiful – boosting your immune system for the winter season to come with megadoses of vitamin C.
We grow seedless, Asian persimmons, both astringent and non-astringent types. The various varieties of persimmons that we grow yield a season extension of this audacious fruit. Soft, gooey, and super sweet, this bright orange fall fruit makes the tree look like a post-halloween spectacle and an inaugural Christmas tree at the same time.
The fuzzy kiwi vine bears its fruit just long enough in our bioregion to produce sweet-ripening fruit off-vine. The fetching fuzzy kiwis are harvested just prior to the first forecasted freeze and made to ripen off-vine in a warm environment such as your kitchen counter. These delicious, acidic, sweet fruit, like the hardy grape kiwi, enrich you with loads of vitamin C in preparation for winter.