We grow a variety of vegetables using organic practices. This means that, while we are not yet officially certified, we use organic methods and inputs. 2017 will be our second commercial growing season. We grow on approximately 1 acre, including three small hoop houses.
In 2017, we are growing: arugula, spinach, salad mix, head lettuce, beets, carrots, fennel, chard, kale, cabbage, asian cabbage, kohlrabi, broccoli, cauliflower, bok choi, beans, radishes, daikon, salad turnips, garlic, beefsteak, roma and cherry tomatoes, tomatillos, cucumbers, peppers, cilantro, basil, eggplant, zucchini, squash, parsley, dill, spinach, stir fry greens, sunflowers and dahlias.