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Fresh from the Garden   Most of our garden produce are heirloom varieties. Besides their health benefits and unique appearances, their flavors are unrivaled. Many of the vegetables we grow are recognized and endorsed by Slow Food USA's ARK of taste. Our primary vegetable garden has been transformed into raised beds. The soil is never tilled. We use mulch in the walk ways and on the beds to discourage weed growth and retain moisture. With a heavy clay soil, the raised beds prevent soil compaction, allow us to plant closer together and increase our yields in the space we have available.

Fruit   Rhubarb, strawberries, raspberries, blackberries, currents, elderberries, gooseberries, apples, pears, cherries (sweet and tart), and peaches

Vegetables   Asparagus, spinach, lettuce, swiss chard, kale, onions (bunching, sweet and storage), leeks, garlic, peas (snap and shell), carrots, beets, potatoes, rutabaga, kohlrabi, cauliflower, broccoli, brussel sprouts, cabbage, beans (lima, snap, and wax), squash (summer and winter), pumpkins (pie and carving), cucumbers, corn, tomatoes, peppers (sweet and hot), turnips and radishes.  

Herbs   parsley, savory, rosemary, thyme, sage, chives (onion and garlic), dill, cilantro, marjoram, mint and chamomile.