Picked at peak ripeness
Flavor is mostly freshness, and freshness is mostly distance. Our vegetables are picked when they're actually ready and travel a few miles, not a few thousand. Produce shipped up from California can't match that. By definition, it can't be as fresh.
Varieties chosen for flavor
We've grown over 700 varieties. Each year about 150 favorites make the plan, alongside 50 or so new experiments. Most years we grow over 50 varieties of tomatoes alone. Why the obsession? Flavor. We're always looking for crops that thrive in our unique climate and growing systems. Many of them you simply can't find in a store.
Nothing is ever sprayed
No pesticides, no herbicides, no fungicides. Nothing. This is as clean as produce gets.
Healthy soil first
We farm regeneratively and don't rely on tillage for weed suppression. We're experimenting with some initial tillage to improve the soil before a bed goes into our no-till system. The goal is simple. Set the soil up to be healthy from the start. Then build it up, season after season, instead of wearing it out.
Grown by hand
Everything is planted, weeded, and harvested by hand. The whole farm runs on small hand tools and battery-electric equipment, like our new Farm-ng Amiga. It's a little slow. We think it's worth it. Every plant gets looked at by a person who cares. Hand harvest also lets us grow varieties the big producers can't touch. Too tender, too full of sugar, impossible to pick by machine.