Naturally grown vegetables
Nothing tastes like fresh vegetables that have ripened in the field. After your first tomato from our garden you will never want a grocery store tomato again. Not only that but nutritionally, organic vegetables produced in healthy soils are much more nutrient dense. It is a proven fact the naturally produced vegetables have a significantly higher vitamins and minerals as well as micronutrient content. These are the ingredients that give so many vegetables their reputations as fighters of cancer and other diseases. Recent research suggests that vegetables loose up to 50% of their nutritional value by the time they reach the consumer.
Fresh local vegetables are far more nutrient dense, meaning you get more nutrition per calorie eaten.
Most of the vegetables we grow are heritage or heirloom varieties. One of the reasons we grow heirloom vegetables in an effort to preserve the diversity of breeds. Modern grocery stores offer 3-4 varieties of tomato. All of which are hybrids that are bred to withstand handling by machinery, to ripen off the vine, and disease resistance. Tomatoes were also the first vegetable to be genetically modified. Heritage vegetables instead are bred for taste, color, texture and disease resistance. Heritage vegetables also breed true. Which means you can keep the seeds and they will grow the same variety of vegetable. Hybrids are cross bred plants and the seeds
will produce inconsistent seedlings. Keeping seeds allows us to preserve old varieties of vegetables that are getting hard to find.
The most important reason for purchasing vegetables from our farm is the fact that we are chemical free. Our growing methods are considered quite unconventional these days. We do not use chemically derived herbicides, fungicides, fertilizers or any other chemical controls in our vegetable production system. This is a fact we consider extremely important. These chemicals are rampant in our world today and exposure is considered to detrimental to our health, especially in certain stages of life such as during pregnancy. Many of these chemicals can cross the placental barrier and are linked to a variety of developmental illnesses. An article I recently read stated that in a University study ALL women tested had
traceable amount of glyphosate, a commonly used herbicide that has been linked to many health issues.
So how do we get away with not using chemicals?
We use unconventional methods that do not transfer to industrial farming well. Such as deep mulches, minimal tilling, plant diversity, use of natural resources and
predators, and of course manual labor. We do not keep a well weeded garden like most industrial farms. In fact this is where most organic farms fail. They try to mimic industrial farms. We use the weeds to bring nutrients up from deep in the soil, they provide shade to the soil therefore conserving moisture, and they provide a natural host for problem insects. Our efforts revolve around building life in the garden, especially in the soil. A hand full of organic soil contains more life than there are humans on the planet. By creating an environment that is geared to beneficial organisms, we effectively control disease and
infestations. By working with Mother Nature in these ways we can grow nutritious foods that have no dangerous chemical residues.
We grow a variety of vegetables each year and try several different types of each vegetable. Every year we try to grow something new.
Vegetable list: Beans (green, yellow, purple), Beets, Broccoli, Brussels sprouts, Cabbage (green, red), Carrots, Cauliflower, Celery, Collards, Corn, Cucumbers (pickling & slicing),Garlic, Kale (Green),Kohlrabi, Leeks, Lettuce (4 varieties), Melons (cantaloupe), Onions (Yellow, Green Bunching, Purple Bunching),Parsnips, Peas (Shelling & Snow), Peppers (Sweet Green), Peppers(Jalapeno), Potatoes (red, white), Pumpkins, Radish, Spinach, Squash (Acorn, Buttercup, Butternut, Spaghetti), Swiss chard, Tomatoes (a variety of heirloom), Tomatoes, Cherry tomatoes, Rutabaga, Summer turnip, Zucchini green and yellow and patti pan
Herbs, Basil, Parsley, Chives, Dill, Oregano.
Fresh vegetables should be making up a large part of your weekly grocery bill. For an economical method of purchasing our nutritious vegetables, check out our CSA program.
Sign up early, space is limited.
All of our other products can be made available at the time of drop offs so you can enjoy our delicious meats and eggs and preserves.
Please wash your vegetables, we don't use chemicals but for health reasons the vegetables should still be washed of any dirt that may be on the surface.