We got into farming because we love the work--the sun on our backs, the dirty hands, the planning and plotting--but also because we love the vegetables. Some of our favorites: Joi Choi bok choi, Hakurei turnips, White Cherry tomatoes, and Cherokee Purple heirloom tomatoes. But it's also hard to turn down golden beets, sweet winter carrots, and fresh arugula.
Our farm specializes in greens and tomatoes. We grow a seasonal salad mix containing specialty romaines and baby leaf lettuces during warm months, and Asian greens, spinach, and baby Tokyo Bekana cabbage leaves during cool months.
We seed our tomatoes in January to ensure a long harvest. Our favorites are old standbys: Cherokee Purple, Yellow Brandywine, Prudens Purple, and French heritage varieties.
For home use, we grow a wide range of vegetables and are always trying out new varieties. To determine what to grow (and what not to grow) for customers, we use the lean practice of Genchi Genbutsu--"close observation to gain deep understanding." We send out surveys, talk to chefs, interview our customers--whatever it takes to figure out what foods customers want, when they want them, and in what amounts. The more precisely we answer those questions, the less waste there is our production.
Current List of What we Grow
Tomatoes and Peppers
Red or yellow beefsteak tomatoes
Sugar snap peas