Our organically grown vegetables will be available this year picked up on the farm or delivered weekly into North Bay.
Vegetable boxes will begin the first week of July.
Vegetable boxes will consist of approx. 10 to 15 items per box. (Vegetable boxes at the beginning of July may have fewer items, but as the season progresses more items will be added to the boxes)
At the beginning of each week a list of Items will be posted on our farm Facebook page. Orders will need to be made by Wednesday for the Friday delivery date.
Vegetable boxes will begin the first week of July.
Vegetable boxes will consist of approx. 10 to 15 items per box. (Vegetable boxes at the beginning of July may have fewer items, but as the season progresses more items will be added to the boxes)
At the beginning of each week a list of Items will be posted on our farm Facebook page. Orders will need to be made by Wednesday for the Friday delivery date.
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 to buy one from the grocery store again. Not only that but, naturally grown, organic vegetables produced in healthy soils are much more nutrient dense. It is a proven fact that vegetables grown in this manner have a significantly higher vitamin, mineral and micro-nutrient 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 on our farm are heritage or heirloom varieties. One of the reasons we grow heirloom vegetables is in an effort to preserve the foods of the past. These plant varieties have withstood the test of time. Heritage vegetables are bred for taste, color, texture and pest and disease resistance, and keeping seeds allow 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 be detrimental to our health. An article I recently read stated that glyphosate, a commonly used herbicide that has been linked to many of our health issues.
So how do we get away with not using chemicals?
We use methods such as rich composted soils, deep straw mulches, minimal tilling, plant diversity, use of natural resources and predators, and of course manual labor.
Our efforts revolve around building soil life in the garden.
A hand full of organic soil contains more life than there are humans on the planet. By creating an environment that is geared to the beneficial organisms, we can effectively control disease and pest 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, Corn, Cucumbers (pickling & slicing),Garlic, Kale (Green),Kohlrabi, Leeks, Lettuce (4 varieties), Onions (Yellow, Green Bunching, Purple Bunching), 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 make up a large part of your weekly grocery bill. For an economical method of purchasing our nutritious vegetables,
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.
Fresh local vegetables are far more nutrient dense, meaning you get more nutrition per calorie eaten.
Most of the vegetables we grow on our farm are heritage or heirloom varieties. One of the reasons we grow heirloom vegetables is in an effort to preserve the foods of the past. These plant varieties have withstood the test of time. Heritage vegetables are bred for taste, color, texture and pest and disease resistance, and keeping seeds allow 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 be detrimental to our health. An article I recently read stated that glyphosate, a commonly used herbicide that has been linked to many of our health issues.
So how do we get away with not using chemicals?
We use methods such as rich composted soils, deep straw mulches, minimal tilling, plant diversity, use of natural resources and predators, and of course manual labor.
Our efforts revolve around building soil life in the garden.
A hand full of organic soil contains more life than there are humans on the planet. By creating an environment that is geared to the beneficial organisms, we can effectively control disease and pest 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, Corn, Cucumbers (pickling & slicing),Garlic, Kale (Green),Kohlrabi, Leeks, Lettuce (4 varieties), Onions (Yellow, Green Bunching, Purple Bunching), 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 make up a large part of your weekly grocery bill. For an economical method of purchasing our nutritious vegetables,
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.