Back in 2003, everyone thought we were a little crazy starting a farm and a restaurant at the same time—two tough, physical businesses with tight profit margins. Well, nothing like being young and naive. And I’m still doing it! (Although I’m not so young or naive anymore.)
Our farm has evolved over the years as we have learned what to grow ourselves and what is best purchased from other local farms. We focus primarily three categories:
- Flowers & Decor
- Processing Vegetables
- Dozens of varieties of culinary herbs, including hard to find herbs like lemon verbena, lovage, salad burnet and much, much more.
- A greenhouse full of tomatoes! What we can’t use right away, we process into sauce, tomato jam and dried tomatoes to use later.
- Small fruits like currants and gooseberries.
- Kale, chard, zucchini and much more...
In 2019, we will grow about 40 varieties of herbs. This includes the basics like parsley, sage, mint and basil and all kinds of less common herbs like anise hyssop, lemon verbena, lemon balm, lovage and much more. We love having large quantities of herbs for cooking and garnish and we are able to incorporate herbs that aren’t commercially available.
Flowers & Decor
Each year we keep adding to our flower and decor production. We grow flowers for use as decor and centerpieces and for garnishes. You can add seasonal decor to any event. This could include daffodils in the spring, zinnias and sunflowers in the summer, gourds or dried broom corn in the late fall and dried flowers in the winter.
We grow large quantities of just a few vegetables, including tomatoes, peppers and kale. Whatever we can’t use right away, gets processed and stored to use the rest of the year.
We love having our customers come visit us on our farm. We give tours and host open houses and just like to say hello!
This year, we’ll also be hosting a limited number of groups for farm dinners. Bring your group of up to 50 people and eat a truly farm-fresh meal right in the field.
We will also be holding a series of workshops, such as on growing uncommon herbs. Subscribe to our newsletter to stay informed.