Fennel reaching to the mountain sky.

Cucumbers doing the hard work of photosynthesis.

Tender babes making it in the cold Spring.

I guess you could say the squash like it here.

Bringing abundance and food to your garden.

The beauty of dirt and delicious.

GERM!

A Spring garden at our Umami site.

The LLP ladies keeping plants warm in the winter.

Grow!

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

Lavender: lovely to see and lovely to smell.

Commute.

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

Veggies: delicious and inspirational! Art by Liza.

Umami Garden Sunflowers.

Bean flowers.

High tunnel growing!

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.

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.

Skinning the High Tunnel.

Healthy starts make healthy gardens!

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

Yellow Crooknecks.

Beans!

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

Liza and Brigid.

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

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

A wholesale harvest for Izanami.

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

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

Blanched frisee.

Nasturtiums – the queen of the edible flower.

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

Summer Garden at our Umami site.

Summer Salad rotation sprouting.

Beets getting snugly at our Umami Garden.

Briton Shiso – great for teas and floral arrangements.

Radishes ready to be washed

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

Umami Garden.

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

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 salad harvest of the 2017 season.

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

Strawflowers adding color and vibrancy to our days.

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

Food is our passion, flowers are our joy.

Eat your flowers!

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

Reaching to the sun.

Summer-started kale to bring us through the fall.

Mountain squash.

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

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

Yellow Crooknecks getting growing.

Bouquets for days!

Fresh field ready for cultivating.

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

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

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

Mild Mix edible flowers.

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

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