Briton Shiso – great for teas and floral arrangements.

Summer Garden at our Umami site.

Liza’s canine daughter and Brigid’s human daughter helping out.

A Spring garden at our Umami site.

We like all flowers but get a special kick out of the ones that are the size of our heads.

Fennel flowers, snapdragons, pansy, and marigold: our Mild Mix edible flowers add color and joy to any plate.

High tunnel growing!

Food is our passion, flowers are our joy.

Bringing abundance and food to your garden.

Mild Mix edible flowers.

Summer-started kale to bring us through the fall.

Mountain squash.

GERM!

Eat your flowers!

We always need a helping hand. Paul harvests Spring Onions at our Umami Garden.

Summer Salad rotation sprouting.

Veggies: delicious and inspirational! Art by Liza.

Before there was a high tunnel…there was a stairway.

Fennel reaching to the mountain sky.

Yellow Crooknecks.

Lavender: lovely to see and lovely to smell.

How do you like to eat your zucchini? We like ours all kinds of ways, including with maple syrup, chocolate chips, and einkorn flour.

Bee Balm – hardy, fragrant, and a favorite of our local pollinators.

Bouquets for days!

Diversity is one of the keys to garden happiness. Chard shares a bed with Sunflowers.

Healthy starts make healthy gardens!

Daikon Sprouts, anyone? Just one of the many specialty items we offer for our wholesale customers.

Can it really be a garden without the occasional pest (or two…or 20). We aim to keep our gardens in balance by strengthening our plants and soils.

Tender babes making it in the cold Spring.

Our CSA Sweet Soul Superdank Box. Ferments! Kombucha! Veggies! Flowers! Food for the soul and the tummy.

Nasturtiums – the queen of the edible flower.

Liza and Brigid admiring some brassicas at an LPP garden site.

Commute.

Squash blossoms are so cheery and such a great way to use all that the squash plants have to offer.

First salad harvest of the 2017 season.

The beauty of dirt and delicious.

Growing food requires that you be a superhero. We have second jobs, families, and self-care that we try to squeeze into the mix!

A little bit goes a long way; maybe not the biggest garden site, but we pack it full of life!

Reaching to the sun.

Liza and Brigid.

Yellow Crooknecks getting growing.

Radishes ready to be washed

We tie our frisee for a few days before harvest to help the inner leaves blanch light green and white.

A wholesale harvest for Izanami.

We use a variety of practices to help us grow our soil including different mulches.

It always feels like a little miracle when the seeds actually germinate.

Umami Garden.

Bean Flowers add so much color and flavor to our Mild Mix of edible flowers.

Fresh field ready for cultivating.

Umami Garden Sunflowers.

I guess you could say the squash like it here.

Beets getting snugly at our Umami Garden.

Grow!

The last 2017 frost. Fine for the lettuce, not so much for the tomatoes.

The LLP ladies keeping plants warm in the winter.

Cucumbers doing the hard work of photosynthesis.

Skinning the High Tunnel.

Strawflowers adding color and vibrancy to our days.

Squash blossoms and frisee, part of our weekly harvests in the Summertime.

Beans!

Blanched frisee.

So pretty, but so not what we want in our garden.

Leaf, Petal & Pod plant starts. Available for order in the Spring.

Bean flowers.

Leaf, petal & pod, the literal interpretation. Nasturtium are one of our favorite plants. The leaves are luscious and tasty, the flowers beautiful and flavorful, the seed pods are crisp and spicy!

First Harvest of Easter Egg and D’avignon radishes for Izanami