What We Grow
In addition to salad greens, cucumbers, kale, and other staples, we grow the fringe stuff. Shishito peppers, ghost chilis, chicories, thai basil, fairy tale eggplants, a rainbow of gnarly tomatoes - the weirder, the better. We’re endlessly fascinated by the beautiful shapes and colors and tastes of heirloom and uncommon veggies, and recognize the high price that our ecosystem, our health, and our food system will pay if those varieties are lost. Though it takes time, a rigorous organizational strategy, an affinity for experimentation, and a sense of adventure, we’re committed to growing a unique and varied crop of highly unusual, and highly delicious, veggies for our customers and for ourselves.
We love eating what we grow just as much as we love the process of growing it. We’re always committed to trying new preparation techniques and recipes as our relationship to our food deepens and grows, and we’re always excited about sharing that knowledge with our customers. Please check out the index below for what we’ve learned over the years of eating mostly plants we grow ourselves, including all of our most delicious and most reliable recipes.
For a calendar of what you can expect at the market across the season, click here.