The season begins when I see the kids come from the field with strawberry juice in a halo around their mouths.

We also grow a few beds of perennial herbs. In those beds you will find Parsley, Thyme, Oregano, Sage, Rosemary, Lemon Balm and a few others.

This herb is another we grow a lot of.  It is great to flavor vegetables, eggs, and salad dressings.

This wonderfully fragrant herb shows up in many dishes the most common is salsa. We plant successions of so there is never a shortage to pick.

We grow succesions of basil so there is always a fresh young crop for picking. We grow the traditional italian basil as well as purple, thai and lemon basil too.

This is one of the great experiences of the u-pick section. An array of beautiful flowers to make a bouquet to bring home every week.

This is a very popular green for cooking available throughout the summer.  The leaves are similar to beet greens and spinach. Chard is packed with vitamins.

Yellow squash vibrant and tasty, grilled or sauteed in pasta.

Long green and sometimes yellow fruits are harvested for most of the season. Great on the grill, or baked in a bread.

Not once, but twice in the season can we offer spinach. This crop does not like the heat so we plant for early spring and fall. This allows for the spinach to be wonderfully sweet.