We grow around 60 different vegetables and over 150 different varieties of those vegetables. We also grow some berries and melons. We aim to provide many of the desired staple crops, and also love introducing exciting new vegetables to members. We try to offer a strong variety each week, and vegetables will come and go as the seasons change. Eating seasonally and locally means eating with the natural rhythms of the farm and accepting what each season brings.
Here's an estimated sample list of our seasonal harvest. Bear in mind that the season is entirely dependent upon some uncontrollable conditions like weather and pest and disease pressure. Sometimes things just don’t go as anticipated despite planning and hard work. While we do our utmost to get each of our vegetables to the share room and your table, there are always inherent risks of farming, but we share them together. The beauty of a very diversified farm is that usually unfavorable conditions for one crop are favorable to another.
Late Spring - Early Summer
arugula, Asian greens, beets, red cabbage, green cabbage, carrots, celery, cilantro, dandelion greens, fennel,
kale, kohlrabi, lettuce, lettuce mix, baby kale mix, radicchio, sorrel, salad radishes, salad turnips, swiss chard
You-Picks: strawberries, peas, herbs