Why is garden-fresh so irresistable?

Here's our formula and we think it works pretty well.

farm-sourced compost + earth-sourced minerals + non-GMO's = nutrient-dense w/ amazing flavor

Products offered cover a wide range for diversity in cooking, fresh eating and preserving. Roots: potatoes, radishes, onions, etc. Tubers: sweet potatoes. Tops: beans, greens, tomatoes, squash, etc. Herbs: basil, dill, parsley, cilantro, etc. (including lovage, gotta have lovage).

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Enjoy this virtual catalog showing samples of the yearly harvest. Keep two things in mind.

1) We keep as much of the plant as possible. Most greens are edible and can be used fresh, cooked or both. Root vegetables stay fresh longer while root hairs are still in tact.

2) Not every radish or carrot is perfect. Why do we keep them? Because they have the same nutritional value as the root next to it. Many factors affect quality of the final product such as rain fall, soil compaction, weed control, etc. But sometimes none of that plays a part, and the vegetable just wants to do it's own thing. We love that! And won't charge any extra for the renegades!!

Hover photos for a brief description.

Fall carrots and scallions.

Fall carrots and scallions.

Fall radishes.

Fall radishes.

Beautiful pie pumpkins.

Beautiful pie pumpkins.

Garlic.

Garlic.

Sweet peppers.

Sweet peppers.

Combination of green and purple beans.

Combination of green and purple beans.

Yellow tomatoes.

Yellow tomatoes.

Bags of lettuce mix.

Bags of lettuce mix.


Anyone who thinks gardening begins in the spring and ends in the fall is missing the best part of the whole year; for gardening begins in January with the dream.

Josephine Nuese