We raise our vegetables in a sustainable manner, to ensure high quality produce and safe, healthy food. Our intention is to not use any chemicals on our vegetables. At times it is necessary, and an organic or natural product will be used first, and as a last resort a non-organic one. We never use chemicals, organic or non, on plants that are flowering or have fruit, and if a non-organic is used it will be stated in the product description at the Farm Stand.
Our season is always changing. Every year we add new vegetables and try to extend our season by planting more spring and fall crops.
Currently available:
yellow, and red onions, peppers, beets, carrots, butternut squash, buttercup squash, , blue hubbard squash, spinach, romaine, green and red leaf lettuce, radishes, and pumpkins.
A list of vegetables that we grow:
- Acorn Squash
- Arugula
- Basil
- Beets
- Blue Hubbard squash
- Broccoli
- Brussel Sprouts
- Butternut Squash
- Cantaloupe
- Carrots
- Celery
- Cippolini
- Collard Greens
- Eggplant
- Gourds
- Green Beans
- Green Cabbage
- Kale
- Leeks
- Lettuce: Green and Red Leaf
- Mesclun
- Mini Eggplant
- Onions: Yellow, Sweet, Red
- Parsley
- Parsnips
- Peas:English, Snap, and Snow
- Peppers: Assorted hot, Assorted sweet
- Pickling Cucumbers
- Red Cabbage
- Romaine mix
- Slicing Cucumbers
- Sweet Corn
- Potatoes: Red, Blue,Yukon Gold, Several white varieties, Russets
- Pumpkins
- Rutabagas
- Spinach
- Strawberries
- Summer Squash
- Swiss Chard
- Tomatoes:red cherry, yellow cherry, yellow and red, slicing, assorted heirloom
- Turnips
- Watermelon
- Zucchini
New for 2011:
- Brussel sprouts
- Buttercup Squash
- Cauliflower
- Cilantro
- Colored radishes
- Dry beans
- Endive
- Escarole
- Garlic
- Gold Beets
- Purple tomatillo
- Parsnips
- Peppermint
- Plum tomatoes
- Popcorn
- Purple carrots
- Sweet dumpling squash
