We grow over 100 varieties of mostly heirloom vegetables and fruits year round.  We never use chemical fertilizers, herbicides, or pesticides of any kind.  All of our soil fertility is provided by our animals through intense rotational grazing, cover cropping, and composting.  We compost all waste vegetable material (including food scraps saved and returned to us by our restaurant customers). The horses, sheep, pigs, cows and goats eat the weeds and then the chickens eat the bugs and weed seeds while providing all the fertility the land needs to provide another beautiful crop. 

We have fresh produce year round, including fall and winter, by growing under floating row covers and in unheated greenhouses.  We produce over 50 varieties of heirloom tomatoes, peppers, and eggplants, plus multiple varieties of squash, pumpkins, corn, melons, potatoes, okra, peanuts, herbs, cucumbers, peas, beans, onions, leeks, garlic, lettuce, arugula, spinach, kale, mustard greens, mizuna, tatsoi, cabbage, collards, and much more.  We are always experimenting with new crops and new varieties to see what grows best and tastes best for our area.