About us
Two acres, worked intensively and never left bare
Who we are, how we work and why this garden is set up the way it is.
Two acres, worked intensively and never left bare
The beds here are permanent and never tilled. Compost goes on top, crops are planted close together in succession, and the soil is covered all year round. That is how two acres feed several hundred households and get better every season rather than worse.
How we got here
Everything is harvested the morning it is sold. Salad is cut at dawn and in the cooler within the hour, roots are washed the same day, and the share box you collect on Thursday was in the ground on Wednesday.
WHAT WE DO
The work in one view
Weekly share boxes
A box of the week's harvest, sized for a household, for the length of the season.
Farm gate stand
Self-serve stand at the gate on harvest days with everything picked that morning.
Restaurant supply
Weekly harvest lists for kitchens that want what is at its best right now.
Salad and greens
Cut-and-come-again salad mix, spinach and kale every week from March to December.
Seedlings in spring
Vegetable and herb starts from our greenhouse for your own garden.
“A short quote from a happy client belongs here. Two or three sentences is usually enough to make the point without losing the reader.
Who you will deal with

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Head grower and owner
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Field crew lead
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Harvest and pack lead
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Share and restaurant coordinator
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Work with us
Tell us what you need and we will say plainly whether we are the right fit.
- No obligation
- A written quote
- One point of contact